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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log did not contain the required information in the exact order and could not be exported as required as in Annex 13.2.2 of the 2011 VSP Operations Manual.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
There was no information entered in the column for underlying medical conditions of the AGE surveillance log. In addition, the ship only included a passenger or a crew member as a reportable case of AGE if they had 3 loose stools of diarrhea in a 24 hour period. Staff stated the AGE reportable case definition will be updated at the corporate level.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms). Enter "none" in the underlying medical condition column of the AGE surveillance log if the patient did not have an underlying medical condition.
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Item No.:
05
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Site:
Potable Water-Far Point Distribution Analyzer
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Violation:
The far point distribution analyzer indicated 0.80 ppm free residual chlorine, but the inspector's test kit measured 0.45 ppm free residual chlorine and the ship's test kit measured 0.44 ppm free residual chlorine. The far point analyzer was immediately recalibrated.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Bunker Station Port
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Violation:
One of the three coiled potable water hoses had the words 'POTABLE WATER ONLY' on only one connecting end, and the words were faded away such that the words were not legible.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Potable Water-Distillate Piping
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Violation:
The distillate piping from the evaporators to the chlorine injection point were striped blue and green.
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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). Ensure no other lines have the above color designations. 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:
Potable Water-Production Records
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Violation:
There were many potable water production recorder charts with pH levels above 7.8, including some as high as 8.4, for several hours . There were also several far point potable water distribution charts with pH values of more than 7.8.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Food Service General-Chilled Water Lines
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Violation:
The chilled water lines to the ice machines in the food areas, deck pantries, and bar pantries were not uniquely identified.
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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.:
08
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Site:
Galley-Chemical Locker
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|
Violation:
The backflow prevention device on the potable water fill line to the degreaser unit was installed improperly with the vent of the device pointing upwards. The vent was filled with water.
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Recommendation:
Install the backflow preventer according to the manufacturer an ensure the intemediate vent is positioned down.
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Item No.:
10
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Site:
Recreational Water Facilities-Filters and Strainers
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Violation:
There were no records the RWF filter housings were cleaned, rinsed, or disinfected before new media was used. In addition, there were no records the hair and lint strainers and hair and lint strainer housings were cleaned, rinsed, and disinfected weekly.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. 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. 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-Rates and Bather Load
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Violation:
The turnover rates and bather loads for the whirlpool spas, the swimming pool, or the thalasso therapy pool, were not calculated using a flow meter.
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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.:
10
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Site:
Recreational Water Facilities-Automated Monitoring
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Violation:
There were no analyzer probes installed for each RWF prior to the compensation tank, there were no chart recorders installed for each RWF, and there was no audible alarm installed to indicate low and high free halogen and pH readings in each RWF. Staff stated this equipment was on order.
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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-Monitoring
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Violation:
Staff were not monitoring flow rates for any of the RWF's. Staff stated there were flow meters onboard.
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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.:
10
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Site:
Recreational Water Facilities-Dumping
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Violation:
There was no documentation indicating the water for the whirlpool spas and the thalasso therapy spa pool were dumped. The monthly calendar indicated dumping for these RWFs as pre-planned activities.
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Recommendation:
Change the whirlpool spa water, including compensation tank, filter housing, and associated piping, every 72 hours, provided that the system is operated continuously and that the correct water chemistry levels are maintained during that period, including daily shock halogenation. Change spa pool water as often as necessary to maintain proper water chemistry. Change the water at least every 30 days. Record the date and time of whirlpool spa and spa pool water changes in the log.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety and Health Signs
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Violation:
The safety signs for the RWFs did not contain all of the information required in the 2011 VSP Operations Manual. In addition, the shepherd's hook was made of a telescoping material and the length was not fixed.
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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 #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
The single unblockable gravity drain covers in the whirlpool spas and the thalasso therapy pool were not stamped fully with the information contained in section 6.7.1.2.2 of the 2011 VSP Operations Manual. In addition, the dual gravity drain covers for the main swimming pool did not meet the antientrapment requirements and there was no alarm installed.
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Recommendation:
Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
16
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Site:
Buffet-Consumer Advisory
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|
Violation:
Cold smoked salmon was served at the fish and meat cold buffet but there was no consumer advisory or identification this food could be served undercooked at this outlet.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The time control plans in the lido buffet and the crew galley, indicated the hot potentially hazardous food left the galleys and was put on time or temperature control and then on temperature control during transportation and then on time control for service. However, according to the staff, food was never on time control until it was put out for service. Also, there were several units on time control for both cold and hot food items in the lido buffet, crew galley, and main galley that were on time control but not indicated on the time control plans. Finally, the set-up time for the continental breakfast in the lido buffet was stated at 6:00 a.m. on the time control plan, the breakfast started at 8:00 a.m., and the discard date was at 12:00 a.m. According to the staff, the continental breakfast ended at 12:00 p.m. and the food was not available for more than 4 hours. Also, the cooked breakfast at the lido buffet stated on the time control plan the set-up time was 7:30 a.m., the breakfast started at 8:00 a.m., and the breakfast foods were discarded at 12:00 a.m. According to the staff, cooked breakfast items were discarded at 12:00 p.m. In addition, the time control plan was not posted in the cold larder area of the main galley.
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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 5C (41F) or less or 57C (135F) 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.
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-Deck 9 Ice Machine
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|
Violation:
The metal holder for the ice shield above the ice bin of the ice machine had a gap where the holder attached to the left side of the ice machine, exposing the interior of the machine. Also, the ice cuber panel was cracked and the gray exterior surface of the panel was chipping.
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Recommendation:
Repair the metal holder for the ice shield and repair or replace the cracked cuber panel.
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Item No.:
21
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Site:
Galley-Ocean Grill Deck 10
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|
Violation:
There was rough and peeling sealant between the nonfood contact surface of the left compartment of the pasta boiler and the splash shield.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Pantry-Anderson's
|
|
Violation:
There was a water glass with food debris on the interior of the glass stored in the clean section of the warewash area. The glass was removed to be cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Crow's Nest
|
|
Violation:
There was a light gray residue and yellow stains throughout the bottom of the water bath in the ice machine. The ice machine was taken out of service to be cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 9 Ice Machine
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|
Violation:
There was a large amount of dark grey residue and a light brown film on the bottom of the water bath. The ice machine was taken out of service to be cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Starboard Beverage Station
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|
Violation:
There was juice left in one of the four juice dispensers in a previously clean juice machine. According to the staff, the juice was left over from breakfast. This area was in-use during the inspection. The juice was discarded.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
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Site:
Galley-Ocean Grill Deck 10
|
|
Violation:
There was lipstick residue on a wine glass stored in the clean section of the warewash area.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
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Site:
Galley-Ocean Grill Deck 10
|
|
Violation:
There was a light gray residue throughout the entire bottom of the water bath in the ice machine. The ice machine was taken out of service to be cleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
|
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Site:
Buffet-Starboard Beverage Station
|
|
Violation:
There was juice residue on the outside protective covering surrounding the juice nozzles on the previously clean juice machine.
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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:
Galley-Ocean Grill Deck 10
|
|
Violation:
There was grease residue in the previously clean grease pan housings of the grooved and flat grill, and the two flat grills across from the salamandar. The grease pan housings were removed and cleaned and sanitized.
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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.:
30
|
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Site:
Galley-Deck 9 Toilet Room
|
|
Violation:
The toilet room used by galley food workers did not have a sign stating 'Wash Hands After Using Toilet' adjacent or on the back of the toilet room door.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
30
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Site:
Galley-Unisex Toilet
|
|
Violation:
The toilet room used by galley food workers did not have a sign stating 'Wash Hands After Using Toilet' adjacent or on the back of the toilet room door.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Hot Line
|
|
Violation:
There was soft and peeling sealant on the interior of the hood in several areas above the hot range.
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|
Recommendation:
Remove peeling soft sealant.
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Item No.:
33
|
|
Site:
Buffet-Lido Cafe Deck 9
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|
Violation:
There was no coving at the counter/deck juncture of the buffet.
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|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Lido Cafe Deck 9
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|
Violation:
There was soft and peeling sealant on the bulkhead adjacent to the hot range and on the deck in front of the profile plate of the hot range.
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|
Recommendation:
Remove soft peeling sealant.
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Item No.:
33
|
|
Site:
Galley-Chemical Locker
|
|
Violation:
There was a gap where a dead end line no longer in use penetrated the bulkhead. Also, there was a gap where the potable water fill line penetrated the bulkhead.
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|
Recommendation:
Profile penetrations at the bulkheads.
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Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity was less than 110 lux behind and around several pieces of deck-mounted and counter-equipment throughout the ship, including: ice machines in the galleys, deck pantries, and bar pantries, counter-mounted equipment on the beverage stations, and the double stacked ovens in the pastry.
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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.:
36
|
|
Site:
Galley-Crockery Locker
|
|
Violation:
There was less than 220 lux in the back half of the locker where clean equipment was stored.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Dining Room-Crew Mess
|
|
Violation:
There was less than 220 lux of light intensity at the handwashing sink for crew adjacent to the beverage station.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
|
|
Site:
Galley-Warewashing Area
|
|
Violation:
There was excess condensation collecting on the deckhead above the soiled end of the in-use conveyor type warewash machine. No clean items were impacted.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
|
|
Site:
Galley-Pizzeria
|
|
Violation:
According to the staff, the small, undercounter warewash machine has never been used and is not needed for the operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
|
Site:
Food Service General-Deck Pantry Cleaning Lockers
|
|
Violation:
The cleaning lockers were not labeled 'CLEANING MATERIALS ONLY'.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
40
|
|
Site:
Integrated Pest Management-Health and Safety Procedures
|
|
Violation:
The ship had health and safety procedures to protect crew and passengers for all chemicals used on board but the health and safety procedures specific to the chemicals used for IPM were not in the IPM.
|
|
Recommendation:
Ensure the IPM Plan establishes health and safety procedures to protect the passengers and crew.
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Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The electronic OPRP sections 4.15, 6.1, and 7.4 described under the code red level of disinfection stated that frequently touched surfaces such as buffet counter, tray rails, bar surfaces, and public toilets should be wiped with the appropriate disinfectant at least hourly.
|
|
Recommendation:
When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
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Item No.:
41
|
|
Site:
Housekeeping-Crew Public Toilet Deck 3
|
|
Violation:
There was no sign posted in the deck 3 corridor crew toilet advising crew to use the paper towel to open the door upon exit. The exit was not hands free.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
43
|
|
Site:
Ventilation-Deck 7 Fan Room 203
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Violation:
The water droplet eliminator was not easily removable in any of the fan units, but the eliminator inside AC unit 2.07 was heavily soiled with heavy dirt debris wedged into each individual panel. Since the condensate drain pan was directly beneath this panel only the end section near the door was visible for inspection. The end section of the condensate collection pan was soiled heavily with dirt debris. AC unit 2.06 had a layer of accumulated soil in the bottom of the condensate collection pan. Staff stated these drain pans are cleaned once per year.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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