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Item No.:
06
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE FOUR RANDOM SAMPLES OF THE POTABLE WATER SYSTEM WERE NOT BEING COLLECTED AND ANALYZED FOR E. COLI MONTHLY.
|
|
Recommendation:
5.6.1.1.1
A minimum of four potable water samples per month shall be collected and analyzed for the presence of Escherichia coli. Samples shall be collected randomly from locations forward, aft, upper, and lower decks of the vessel.
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|
|
Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE REDUCED PRESSURE ASSEMBLY (RP) BACKFLOW PREVENTION DEVICE LOG DID NOT INCLUDE TEST RESULTS.
|
|
Recommendation:
5.7.2.2.2
Backflow prevention devices requiring testing, for example reduced pressure backflow preventer and double check valves with test cocks, shall be inspected and tested with a test kit at least annually. Test results showing the pressure differences on both sides of the valves shall be maintained for each device.
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|
|
Item No.:
08
|
|
Site:
Other-POTABLE WATER - BUNKER STATIONS
|
|
Violation:
SOME OF THE SCREW CAP CHAINS WERE EITHER MISSING OR NOT CONNECTED PROPERLY.
|
|
Recommendation:
5.3.2.1.4
The potable water filling line shall have a screw cap or plug fastened by a non-corroding chain to an adjacent bulkhead or surface in such a manner that the cap or plug shall not touch the deck when hanging free.
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|
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Item No.:
08
|
|
Site:
Other-DECK 5 - HOT GALLEY
|
|
Violation:
THE BACKFLOW PREVENTION DEVICE ON THE SPRAY HOSE WAS INSTALLED IN A MANNER WHEREBY THE DEVICE COULD EXTEND BELOW THE SPILL LINE OF THE SINK.
|
|
Recommendation:
Move the backflow preventer to a position where it will not be submerged.
|
|
|
Item No.:
16
|
|
Site:
Other-CREW MESS
|
|
Violation:
CHEESE ON THE COLD LINE WAS TESTED AT 45-46F.
|
|
Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
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|
|
Item No.:
16
|
|
Site:
Other-PROVISIONS
|
|
Violation:
LARGE BLOCK FOOD ITEMS WHICH WERE OPENED FROM THEIR ORIGINAL CONTAINER WERE NOT LABELED WITH A 7-DAY USE-BY OR DISCARD DATE.
|
|
Recommendation:
7.3.5.3.2
Refrigerated, ready-to-eat, potentially hazardous food:
(2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened.
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|
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Item No.:
16
|
|
Site:
Other-DECK 6 - COFFEE STATION
|
|
Violation:
THE STEAMED MILK WAS TESTED AT 108F
|
|
Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60C (140F) [roasts 54C (130F)] or above,; or (2) At 5C (41F) or less.
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|
|
Item No.:
19
|
|
Site:
Other-GARDE MANGER
|
|
Violation:
A TROLLEY WAS PLACED NEXT TO THE WATER FOUNTAIN WHEREBY WATER FROM THE WATER FOUNTAIN WAS SPLASHING ONTO THE TROLLEY FOOD TRAY.
|
|
Recommendation:
7.3.3.5.1
Food shall be protected from contamination by storing the food:
(1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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|
|
Item No.:
19
|
|
Site:
Other-LIDO BUFFET
|
|
Violation:
OPEN JARS OF BROWN SUGAR, RAISINS, AND DRIED DATES, APRICOTS, PINEAPPLE, AND ORANGE WERE DISPLAYED FOR PASSENGER SELF-SERVICE WITHOUT SNEEZE SHIELDS ON THE PORT AND STARBOARD SERVICE LINES.
|
|
Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
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|
|
Item No.:
19
|
|
Site:
Other-CREW/PETTY OFFICER'S MESS
|
|
Violation:
THE ROLLS WERE NOT PLACED UNDER THE SNEEZE GUARD.
|
|
Recommendation:
7.3.3.6.1
Food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Other-CREW MESS
|
|
Violation:
THE SNEEZE GUARD ON THE COLD LINE WAS INADEQUATE.
|
|
Recommendation:
Extend the sneeze shield on this line or replace it with one which fully protects food from the consumer.
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|
|
Item No.:
20
|
|
Site:
Other-DECK 6 - HOT GALLEY
|
|
Violation:
CORROSION WAS NOTED ON THE BOTTOM OF THE OVENS.
|
|
Recommendation:
Replace the bottom surfaces of the ovens with a material that is corrosion resistant.
|
|
|
Item No.:
20
|
|
Site:
Other-DECK 6 - HOT SOUP STATION
|
|
Violation:
THE FOOD CONTACT SURFACES OF THE SALAMANDER UNITS WERE DIFFICULT TO CLEAN.
|
|
Recommendation:
7.4.1.1.2
Materials that are used in the construction of multiuse utensils and food-contact surfaces of equipment shall be:
(1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
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|
|
Item No.:
21
|
|
Site:
Other-DECK 6 - HOT SOUP STATION
|
|
Violation:
THE SHIELD FOR THE THERMOMETER ON HALO HEAT UNIT #6 WAS MISSING. THE THERMOMETER ON HALO HEAT UNIT #5 WAS INACCURATE.
|
|
Recommendation:
7.4.5.2.1.3
Ambient air temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 6 - GRILL-BOTTICELLE
|
|
Violation:
THE PROFILE STRIP AT THE BOTTOM OF THE GRILL WAS LOOSE.
|
|
Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 6 - POT WASH
|
|
Violation:
THE HANDLES ON THE CONE SHAPED STRAINER WERE MISSING.
|
|
Recommendation:
7.4.2.1.2
Nonfood-contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
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|
|
Item No.:
21
|
|
Site:
Other-DECK 6 - HOT GALLEY
|
|
Violation:
THE LABEL WAS PEELING OFF OVEN #3.
|
|
Recommendation:
Either remove or re-attach the label.
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|
|
Item No.:
21
|
|
Site:
Other-HOT GALLEY
|
|
Violation:
GAPS WERE NOTED AT THE DEEP FAT FRYERS UNDER THE NUMBER IDENTIFICATION FOR EACH UNIT.
|
|
Recommendation:
7.4.1.1.9
Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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|
|
Item No.:
21
|
|
Site:
Other-ICE CREAM BAR
|
|
Violation:
THE BAR ICE CREAM REACH-IN FREEZER WAS DIFFICULT TO CLEAN INSIDE DUE TO THE SLOT HEAD SCREWS AND THE SLOTTED RACK SUPPORTS. THE FREEZER WAS MOUNTED ON ONE INCH LEGS, WHICH MADE CLEANING BENEATH DIFFICULT. IT DID NOT APPEAR TO BE APPROVED BY AMERICAN NATIONAL STANDARDS INSTITUTE (ANSI) OR OTHERS.
|
|
Recommendation:
7.4.2.5.2
Nonfood-contact surfaces of food equipment shall comply with American National Standards Institute (ANSI) or other internationally accredited food-equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 6 - SOUP KETTLE AREA
|
|
Violation:
THE AREA AROUND THE SOUP KETTLE VALVES WAS DIFFICULT TO CLEAN.
|
|
Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 5 - BAKERY
|
|
Violation:
THE SEALANT AROUND THE GLASS ON THE OVEN DOOR WAS LOOSE.
|
|
Recommendation:
Replace or repair the sealant.
|
|
|
Item No.:
21
|
|
Site:
Other-DECK 5 - PASTRY
|
|
Violation:
THE OUTER SURFACES OF THE BLODGETT OVENS AROUND THE DOOR FRAME WERE DIFFICULT TO CLEAN DUE TO GAPS AND CREVICES.
|
|
Recommendation:
7.4.2.2.6
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Other-DECK 5 - POT WASH
|
|
Violation:
A BASKET WAS NOT PROVIDED FOR REMOVING ITEMS FROM THE HOT WATER SANITIZING COMPARTMENT.
|
|
Recommendation:
7.5.2.2.8
If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:
(1) Designed with an integral heating device that is capable of maintaining water at a temperature not less than 77C (171F); and (2) Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.
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|
|
Item No.:
22
|
|
Site:
Other-DECK 5 - POT WASH
|
|
Violation:
THE RINSE PRESSURE MEASURED 45-50 PSI WHILE THE MANUFACTURER RECOMMENDED 20 PSI.
|
|
Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be 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 shall be maintained in good repair and be accurate within the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Other-DECK 6 - POT WASH
|
|
Violation:
A BASKET WAS NOT PROVIDED FOR REMOVING ITEMS FROM THE HOT WATER SANITIZING SINK.
|
|
Recommendation:
7.5.2.2.8
If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be:
(1) Designed with an integral heating device that is capable of maintaining water at a temperature not less than 77C (171F); and (2) Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water.
|
|
|
Item No.:
22
|
|
Site:
Other-DECK 6 - POT WASH
|
|
Violation:
A PORTION OF THE DATA PLATE ON THE AUTOMATIC WAREWASHING UNIT WAS MISSING.
|
|
Recommendation:
Replace the data plate or provide the missing information on the existing one.
|
|
|
Item No.:
22
|
|
Site:
Other-DECK 6 - POT WASH
|
|
Violation:
THE FINAL RINSE PRESSURE WAS 35 PSI WHERE THE MANUFACTURER'S RECOMMEDED PRESSURE WAS 20 PSI.
|
|
Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be 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 shall be maintained in good repair and be accurate within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Other-DECK 6 - GARDE MANGER
|
|
Violation:
FINGER PRINTS WERE NOTED ON THE FOOD CONTACT SURFACE OF A KNIFE THAT WAS STORED AS CLEAN.
|
|
Recommendation:
7.5.5.1.1
Food-contact surfaces of equipment and utensils shall be clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-DECK 6 - HOT SOUP STATION
|
|
Violation:
THE FOOD CONTACT SURFACES OF THE SALAMANDER UNIT WERE SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Other-DECK6 - POT WASH
|
|
Violation:
NUMEROUS ITEMS THAT HAD BEEN PREVIOUSLY CLEANED WERE SOILED AND STORED AS CLEAN.
|
|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Other-DECK 5 - PASTRY
|
|
Violation:
THE "0" GASKETS FOR THE ICE CREAM MACHINES WERE NOT ROUTINELY REMOVED FOR CLEANING. THE AREA AROUND THE GASKET WAS SOILED ON A FEW PIECES OF EQUIPMENT.
|
|
Recommendation:
7.3.3.4.1
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Other-DECK 5 - PASTRY
|
|
Violation:
THE OUTER SURFACES OF THE BLODGETT OVENS WERE SOILED WITH FOOD RESIDUE.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-DECK 5 - POT WASH
|
|
Violation:
A STICKY RESIDUE FROM FOOD LABELS WAS NOTED ON THREE BAIN MARIE PANS.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-DECK 6 - SOUP KETTLE AREA
|
|
Violation:
THE AREA AROUND THE SOUP KETTLE VALVES WAS SOILED.
|
|
Recommendation:
7.5.5.1.3
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 6 - HOT GALLEY
|
|
Violation:
THE TASTING SPOONS WERE DISPENSED WITH THE MOUTH PORTION UP.
|
|
Recommendation:
Store the spoons with the handles up.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 6 - HOT GALLEY
|
|
Violation:
AFTER CLEANING THE SLICER THE CORD WAS DRAPED ON THE FOOD CONTACT PORTION OF THE SLICER FOR STORAGE.
|
|
Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 6 - POT WASH
|
|
Violation:
AFTER CLEANING THE CUTTING BOARDS WERE STACKED SO AS TO IMPEDE DRYING. THE CUTTING BOARDS UNDER THE TOP BOARD WERE STILL WET.
|
|
Recommendation:
Position the cutting boards in a vertical position so they may drain properly while drying.
|
|
|
Item No.:
28
|
|
Site:
Other-CREW DISHWASH
|
|
Violation:
THE CLEAN SIDE WORKER WAS WEARING REUSABLE GLOVES INSIDE OUT.
|
|
Recommendation:
Provide training on proper glove wear and monitor use to ensure it is followed.
|
|
|
Item No.:
28
|
|
Site:
Other-CREW MESS
|
|
Violation:
A SEALED BOX OF ALUMINUM FOIL WAS STORED IN THE CLEANING MATERIALS LOCKER.
|
|
Recommendation:
Store only cleaning equipment in the cleaning locker.
|
|
|
Item No.:
28
|
|
Site:
Other-DECK 5 - POT WASH
|
|
Violation:
PANS WERE HANGING OVER THE SIDE RAILS OF THE POT RACK EXPOSING THEM TO CONTAMINATION. THIS AREA HAD BEEN MADE NARROWER BY THE PLACEMENT OF SANITIZING BINS ALONG THE BULKHEAD.
|
|
Recommendation:
7.5.7.3.1
Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:
(1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and
(3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
29
|
|
Site:
Other-FOOD SERVICE GENERAL
|
|
Violation:
THE HANDWASH STATION WAS LOCATED IN A PANTRY, THROUGH A NORMALLY CLOSED DOOR IN THE TRIDENT GRILL, MERMAID'S TAIL BAR, CALYPSO BAR, WHEELHOUSE BAR (2 CLOSED DOORS), SNOOKERS BAR, SKY WALKER SERVICE BAR, AND OASIS BAR.
|
|
Recommendation:
7.7.1.1.2
The handwashing facility shall be located within 8 m (25 feet) of all parts of the area and should not be located in an adjacent area that requires passage through a closed door.
|
|
|
Item No.:
29
|
|
Site:
Other-DECK 6 GALLEY
|
|
Violation:
THE TOILET HAD BEEN REMOVED FROM THE CREW TOILET ON DECK 6.
|
|
Recommendation:
Install a toilet in the crew toilet.
|
|
|
Item No.:
33
|
|
Site:
Other-DECK 6 - PANTRY
|
|
Violation:
THE BULKHEAD WAS DAMAGED ON THE STARBOARD-FORWARD AREA OF THE PANTRY.
|
|
Recommendation:
7.7.4.1.1
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-PROVISIONS - MEAT HOLDING
|
|
Violation:
THE OLD DECK MOUNTED SHELVING LEGS WERE STILL IN PLACE MAKING THE DECK DIFFICULT TO CLEAN
|
|
Recommendation:
Remove the old shelf supports to make the deck accessible for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO
|
|
Violation:
THE JUNCTURE WHERE THE DECK MEETS THE BUFFET COUNTER WAS NOT COVED AND IN SOME AREAS THERE WAS A SEAM WHICH WAS SOILED WITH DIRT RESIDUE. THE SAME CONDITION WAS NOTED ALONG THE WAITER STATION AREAS AND THE COFFEE STATIONS IN THE CORNERS OF THE DINING ROOM.
|
|
Recommendation:
Cove deck to buffet counter, bulkhead, coffee and waiter station junctures to a minimum 9.5 mm radius using a hard, durable material.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO
|
|
Violation:
THE DECKHEAD WAS SOILED WITH DUST DEBRIS IN THE FORWARD AND AFT/STARBOARD COFFEE STATIONS AND IN THE PORT/AFT COFFEE STATION.
|
|
Recommendation:
7.7.4.2.1
Decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, shall be cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-ICE CREAM BAR
|
|
Violation:
THE FRONT EXTERIOR COUNTER/DECK JUNCTURE WAS NOT COVED AND THE RESULTING SEAM WAS SOILED WITH DIRT RESIDUE.
|
|
Recommendation:
Cove the deck to counter base seam to a minimum 9.5 mm radius with a hard, durable material.
|
|
|
Item No.:
33
|
|
Site:
Other-PROVISIONS - PREP ROOMS
|
|
Violation:
RECESSED GROUTING WAS NOTED AT THE BASE OF LARGE EQUIPMENT AND COUNTERS.
|
|
Recommendation:
7.7.4.2.3
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, shall be maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-FOOD LIFT
|
|
Violation:
SOFT SEALANT WAS NOTED ALONG THE DECK PLATE IN THE FOOD LIFT MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Remove the soft sealant along the deck and install only hard, durable deck covering or coving material.
|
|
|
Item No.:
33
|
|
Site:
Other-GARBAGE LIFT
|
|
Violation:
SOFT SEALANT WAS NOTED ALONG THE DECK PLATE IN THE GARBAGE LIFT. THE SEALANT WAS LOOSE AND PEELING. FOOD DEBRIS WAS NOTED BETWEEN THE ELEVATOR DECK AND THE LANDING.
|
|
Recommendation:
Remove the soft sealant and replace with only hard, durable deck covering or coving material.
|
|
|
Item No.:
33
|
|
Site:
Other-CREW MESS ENTRANCE
|
|
Violation:
THE ENTRANCE THRESHOLD WAS IN DISREPAIR WHERE THE DOORS ATTACH TO THE DECK AT DOOR 5703.
|
|
Recommendation:
7.7.4.2.3
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, shall be maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Other-DECK 6 - SOILED DROP-OFF
|
|
Violation:
THE WATER TEMPERATURE AT THE HANDWASH STATION WAS TESTED AT 109-127 F AT THE LEFT STATION AND 132 F AT THE RIGHT STATION. A WAITER WAS OBSERVED WASHING HIS HANDS AT THE RIGHT STATION THEN MOVING TO CENTER STATION TO FINISH.
|
|
Recommendation:
Provide water at temperatues suitable for handwashing.
7.7.3.3.1
A plumbing system in a food area shall be maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Other-DECK 5 GALLEY
|
|
Violation:
THE FOOT PEDAL ON THE WATER FOUNTAIN WAS BROKEN.
|
|
Recommendation:
Repair the fountain foot pedal.
|
|
|
Item No.:
41
|
|
Site:
Other-FUN ZONE
|
|
Violation:
ALTHOUGH CHILDREN WITH DIAPERS ARE ACCEPTED, NO CHANGE FACILITY WAS AVAILABLE. PARENTS OR GUARDIANS ARE REQUIRED TO PICK-UP CHILDREN AND REMOVE TO CHANGE DIAPERS, BUT THERE IS NO SANITARY OPTION IF THEY FAIL TO DO SO.
|
|
Recommendation:
10.1.1.1.1
If children who wear diapers are accepted in the child-activity center, diaper-changing stations and disposal facilities shall be provided.
10.1.1.1.2
Each station shall include:
(1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
10.1.1.1.3
Signs shall be posted in the diaper-changing area advising child-activity center staff to wash their hands after each diaper they change.
|
|
|
Item No.:
41
|
|
Site:
Other-FUN ZONE
|
|
Violation:
THERE WAS NO SIGN POSTED IN THE CHILDREN'S TOILET ROOM ADVISING PROVIDERS TO WASH THEIR HANDS AND THE CHILDREN'S HANDS AFTER ASSISTING CHILDREN USE THE TOILET.
|
|
Recommendation:
10.2.1.1.5
Signs shall be posted in children's toilet room advising the providers to wash their hands and the children's hands after assisting children use the toilet.
|
|
|
Item No.:
41
|
|
Site:
Other-FUN ZONE
|
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Violation:
THERE WAS NO SUPPLY OF SANITARY WIPES INSIDE THE CHILDREN'S TOILET ROOM.
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Recommendation:
10.2.1.1.2
Each toilet facility shall be provided with a supply of toilet tissue, disposable gloves, and sanitary wipes.
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Item No.:
41
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Site:
Other-FUN ZONE
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Violation:
THE TOILET SEAT WAS NOT CHILD-SIZED IN THE CHILDREN'S TOILET.
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Recommendation:
10.2.1.1.1
Child-size toilet and handwashing facilities shall be provided, if toilet rooms are located in a child-activity center.
10.2.1.1.6
Children under 6-years old shall be assisted in washing their hands in the child-activity center after using the toilet room, before eating, or after otherwise contaminating their hands.
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