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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log entry for a crew member that reported to the medical center on 2 March had no cabin number and the wrong symptom onset date and time was listed.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
03
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Site:
Potable Water-Production in Port
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Violation:
According to the ship's itinerary, the ship was in port at Puntarenas on 25 February until 17:00. The production log for that day showed a chlorine and pH record at 16:20.
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Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel's potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Potable water tank 5 starboard was cleaned on 1 March. Touch-up paint was applied, but the no curing or drying time and temperature were documented. The chlorine disinfection concentration and contact was not documented, but staff stated the disinfection procedure was 300 ppm for 2 hours. Potable water tank 4 was cleaned on 29 February with the same lack of documentation.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing. Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Technical Water Bunkering
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Violation:
The separate and designated technical water filling line had the same fittings as the adjacent potable water bunkering connections. According to staff, three old potable water hoses were used for technical water bunkering. These hoses were seen stored uncapped on a trolley cart at the starboard bunker station and still had the POTABLE WATER ONLY writing on them.
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Recommendation:
Bunker technical water, if used on the vessel, through separate piping using fittings incompatible for potable water bunkering. Ensure potable water hoses have unique fittings from all other hose fittings on the vessel.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The distillate water lines from the evaporators up to the chlorine injection point was striped blue, indicating potable water.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Food Service General-Ice Machines
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Violation:
There were chilled water pipes entering the ice machines in each food area and none were specifically labeled or otherwise identified as chilled water as required.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
The crew pool did not have automated free halogen residual and pH monitoring equipment.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool
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Violation:
No safety sign was posted at the entrance to the crew pool.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Outdoor Whirlpool Spa
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Violation:
Since 26 February, no final chlorine value was recorded at the end of the one hour shock halogenation.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing
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Violation:
The procedure listed for the weekly cleaning and disinfection of the hair and lint strainer did not include the hair and lint strainer housing or the chlorine concentration and contact time.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-pH Meter
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Violation:
The only pH meter test kit onboard the ship had not been working since the previous week.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
16
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Site:
Galley-Main Galley - Hot Galley
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Violation:
A long stainless steel counter was said to be on time control, but the table was not listed among other time control facilities/areas in the time control plan. No foods were set on the counter at the time of inspection.
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Recommendation:
Update the time control plan and add the preparation table intended for time only control among the units where time control would be used.
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Item No.:
16
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Site:
Other-Lido Grill
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Violation:
There was a full pot of miso soup beside a half-filled portable rice cooker on the front counter under time control. There was no discard sticker affixed to either container of food, but there were foods and discard times on a bulkhead mounted paper log in the area. This outlet was open for more than 4 hours.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
17
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Site:
Galley-Main Galley - Hot Galley
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Violation:
There was a deep pan, filled to the top with a cooked white cabbage dish inside the blast chiller. The cooling log had a temperature of 8°C registered at 3 pm. The inspection evaluation took place at 4 pm and the food temperatures in the center of the pot were 13.6°C (60°F). The staff member who recorded the temperatures was asked to demonstrate the probe thermometer temperature check he made, and it was clear the crew member held the tip of the probe just under the outer food layer and did not probe to the center.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered-or uncovered if protected from overhead contamination-during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
17
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Site:
Galley-Main Galley Japanese Section
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Violation:
In the garde' manger the blast chiller had hotel pans of cooked chicken pieces, cooked shrimp, and tofu pieces in liquid. The cooling log for the tofu listed a temperature of 10°C at 2:30 pm, but the temperature measured at 4 pm by the inspector was 10.8°C.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
21
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Site:
Galley-Main Galley - Soup Station
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Violation:
The two range tops had significant surface pitting from corrosion, with the left range top in the worst condition, with heavy corrosion on the top exterior surface that was very rough to the touch. The right side range top was also pitted and had rough metal on the surface, but at a much less severe corrosion condition than the left range.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Crew Mess - Beverage Counter
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Violation:
The two ice machines on the beverage counter were mounted on legs less than 100 mm in height. The counter below the two ice machines was heavily soiled with layered dust debris.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The conveyor glass washing machine was out of order.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Main Galley - Port Dishwash
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Violation:
Both the conveyor glasswash machine and the conveyor dishwash machine were out of order. Staff stated this happened only today. Later during the inspection the glass wash machine was repaired and tested by the inspector.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Preparation Room-Provisions
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Violation:
The evaporative condenser mounted to the deckhead in the butcher shop had fan guards which were heavily soiled with a black layer of dust debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Crew Mess - Beverage Counter
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Violation:
The counter below the two ice machines was heavily soiled with layered dust debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Bar-Vista Lounge
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Violation:
The handwash station in the lounge had ice cubes inside the basin.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Main Galley - Pastry
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Violation:
There was a layer of dust visible at the deckhead surrounding a deckhead mounted air supply vent in front of the three compartment sink. Staff cleaned the deckhead during the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Preparation Room-Provisions
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Violation:
The deckhead mounted sprinkler system piping was installed throughout this area at positions too close to the deckhead to allow for adequate deckhead cleaning surrounding each pipe.
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Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning.
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Item No.:
36
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Site:
Galley-Main Galley - Starboard Dishwash
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Violation:
The artificial light level between the conveyor glasswash machine and the bulkhead beside was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
40
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Site:
Integrated Pest Management-Provisions
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Violation:
The inspection of incoming shipments of nonfood items (e.g. flowers, consumables, etc.) was not being documented.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The procedure for the notification of passengers during Level 3 stated 'Consider public notification of problem to passengers...' A sample letter to passengers was found in the back of the plan, but it was not listed in the plan if this was the procedure used by the ship to notify passengers during Level 3. The procedure for the notification of crew during Level 3 only stated 'Notify crew of situation...' but did not specify exactly how crew would be notified. Also, the OPRP did not have a procedure to notify embarking passengers and crew on the subsequent voyage after an outbreak about the outbreak on the previous voyage.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
The disinfection for the shower heads in crew cabins were not documented on any log. Also, the disinfection of the two shower heads in the medical center was not documented. Staff stated the medical center shower heads were not routinely disinfected.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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