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Item No.:
*
|
|
Site:
Other-LAUNDRY
|
|
Violation:
DIRTY CABIN LINENS WERE TRANSPORTED TO WASHING MACHINES AND TO DRYERS AFTER CLEANING IN THE SAME LAUNDRY CARTS. RECOMMEND USING THE EXISTING COLOR CODED CARTS TO ESTABLISH CLEAN AND SOILED CARTS WITH PROPER SEPARATION OF DIRTY AND CLEAN LINENS.
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|
Recommendation:
|
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Item No.:
*
|
|
Site:
Other-COMMENT
|
|
Violation:
SAMPLE EXCLUSION POLICY, DIAPER CHANGING PROCEDURE, DISINFECTION OF TOYS, FECAL ACCIDENT PLAN, ANTI-VORTEX POOL DRAIN COVER, AND MICROBIOLOGICAL WATER TESTING REFERENCES WERE PROVIDED TO THE SHIP DURING THE INSPECTION.
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|
Recommendation:
|
|
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Item No.:
02
|
|
Site:
Other-MEDICAL
|
|
Violation:
THE GASTROINTESTINAL ILLNESS LOG ONBOARD LACKED SOME OF THE DATA ELEMENTS FROM THE VSP STANDARDIZED LOG. THERE WAS NO SEPARATE INVENTORY OF ANTI-DIARRHEAL MEDICATIONS SOLD OR DISPENSED, AND NO SELF-ADMINISTERED QUESTIONNAIRE COMPLETED BY ILL PASSENGERS OR CREW.
|
|
Recommendation:
The gastrointestinal illness surveillance log shall list the name of the vessel, the cruise dates and the cruise number. The log shall list:
(1) All reportable cases of gastrointestinal illness; (2) All passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, the medical staff, or other designated staff. The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others. A separate inventory of the daily total, by quantity and type, of antidiarrheal medications sold or dispensed to the passengers or crew members in all areas of the vessel shall be maintained alongside the gastrointestinal illness surveillance log. Questionnaires detailing activities and meal locations for the 72 hours before illness onset shall be distributed to all passengers and crew members who are gastrointestinal illness cases. The self-administered questionnaires shall contain all of the data elements that appear in the questionnaire found in Annex 13.2. The completed questionnaires shall be maintained alongside the gastrointestinal illness surveillance log.
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Item No.:
03
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|
Site:
Other-POTABLE WATER
|
|
Violation:
THE FREE CHLORINE RESIDUAL OF THE POTABLE WATER BUNKERED INTO 2 TANKS WAS 0.25 PPM. THE TANKS WERE BATCH CHLORINATED TO OVER 2 PPM DURING THE INSPECTION.
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|
Recommendation:
Potable water shall be continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device.
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|
|
Item No.:
06
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
FOUR RANDOM SAMPLES OF POTABLE WATER FROM THE SHIPS DISTRIBUTION SYSTEM WERE NOT COLLECTED MONTHLY AND ANALYZED FOR THE PRESENCE OF E. COLI BACTERIA.
|
|
Recommendation:
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. Samples shall be analyzed utilizing a method accepted in Standard Methods for the Examination of Water and Wastewater and the test records must be maintained on the vessel for 12 months.
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|
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Item No.:
06
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|
Site:
Other-POTABLE WATER
|
|
Violation:
THERE WAS NO RECORD OF THE MOST RECENT MICROBIOLOGICAL REPORT FROM EACH PORT WHERE THE SHIP BUNKERED POTABLE WATER.
|
|
Recommendation:
Where available, the vessel shall have a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards.
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|
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Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE TEST RECORDS FOR THE REDUCED PRESSURE ASSEMBLY BACKFLOW PREVENTERS DID NOT INCLUDE THE VALUES OF THE PRESSURE DIFFERENCES ON BOTH SIDES OF THE VALVES.
|
|
Recommendation:
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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|
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Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THE ANALYZER/RECORDER VALUES FOR THE BUNKER CHLORINATION OF POTABLE WATER WERE CALIBRATED USING TOTAL CHLORINE REAGENT AND THE MANUAL TESTS WERE ALSO MADE USING TOTAL CHLORINE REAGENT.
|
|
Recommendation:
Ensure that only free chlorine reagent is used when testing and calibrating the bunker chlorination analyzer/recorder and when manually testing the chlorination process during bunkering.
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|
|
Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
FREE RESIDUAL CHLORINE TESTS WERE NOT MADE AT LEAST ONCE EVERY 4 HOURS DURING ONBOARD PRODUCTION OF POTABLE WATER.
|
|
Recommendation:
Free residual halogen monitoring shall be performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water. Accurate records of this monitoring shall be maintained aboard for 12 months and shall be available to the VSP for review during inspections.
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|
|
Item No.:
08
|
|
Site:
Other-POTABLE WATER
|
|
Violation:
THERE WAS NO NOTATION THAT THE POTABLE WATER TANKS WERE DISINFECTED EVERY TWO YEARS.
|
|
Recommendation:
Potable water tanks shall be inspected, cleaned, and disinfected during dry docks and wet docks, or every 2 years, whichever is less. Documentation of the cleaning shall be maintained for 12 months and shall be available to the VSP for review during inspections.
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|
|
Item No.:
10
|
|
Site:
Other-POOLS AND SPA'S
|
|
Violation:
THERE WAS NO WRITTEN FECAL ACCIDENT RESPONSE PROCEDURE FOR THE POOLS OR SPA'S, NO SHEPHERD'S HOOK OR FLOTATION DEVICE WAS PROVIDED AT THE MAIN, AFT, OR SLIDE POOLS, NO ANTI-VORTEX DRAIN COVER WAS PROVIDED ON THE KID'S POOL, AND THE SPA WARNING SIGNS DID NOT SPECIFY THE HEALTH RISK TO PARTICULARLY SUSCEPTIBLE PEOPLE SUCH AS THOSE WHO ARE IMMUNOCOMPRIMISED.
|
|
Recommendation:
A fecal accident response procedure shall be documented and available for review during inspections. Easy access shepherd's hook and approved floatation device shall be provided at a prominent location near each public swimming pool. Anti-vortex drain covers shall be provided on swimming pools and whirlpool spas. A sign shall be installed near the whirlpool spas that lists standard safety precautions and risks, warning against use by particularly susceptible people, such as those who are immunocompromised.
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|
|
Item No.:
10
|
|
Site:
Other-SPA'S
|
|
Violation:
THE FREE RESIDUAL HALOGEN WAS NOT INCREASED TO 10 PPM AND CIRCULATED FOR AT LEAST ONE HOUR AS PART OF THE DAILY SHOCK TREATMENT.
|
|
Recommendation:
The free residual halogen shall be increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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|
|
Item No.:
16
|
|
Site:
Other-LIDO - GENERAL
|
|
Violation:
UNDERCOOKED ANIMAL FOODS WERE SERVED BY REQUEST TO PASSENGERS AND NO CONSUMER ADVISORY WAS IN PLACE.
|
|
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, the passengers shall be informed by vessel newsletter articles, brochures, embarkation television broadcasts, menu advisories, placards, or other written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form.
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|
|
Item No.:
16
|
|
Site:
Other-LIDO - GRAND BUFFET
|
|
Violation:
SLICED HAM AND CHEESE ON THE COLD DISPLAY HAD TEMPERATURES OF 45° F.
|
|
Recommendation:
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
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|
|
Item No.:
16
|
|
Site:
Other-CREW MESS
|
|
Violation:
THREE PLASTIC CONTAINERS OF CUT WATERMELON IN A REFRIGERATOR HAD PRODUCT TEMPERATURES OF 52, 57, AND 55 °F.
|
|
Recommendation:
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
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|
|
Item No.:
16
|
|
Site:
Other-OFFICERS MESS
|
|
Violation:
THE TRAY OF CUT WATERMELON ON THE COLD BUFFET LINE HAD AN INTERNAL TEMPERATURE OF 52 °F. THE CUT WATERMELON TRAYS IN THE BACK-UP REFRIGERATION UNIT HAD INTERNAL TEMPERATURES OF 50 °F.
|
|
Recommendation:
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
|
|
|
Item No.:
16
|
|
Site:
Other-LIDO - GRILL
|
|
Violation:
A FULL TRAY OF COOKED CHICKEN WAS STORED ON AN UNDERCOUNTER SHELF WITH AN INTERNAL TEMPERATURE OF 100 °F, AND A FULL TRAY OF PARTIALLY COOKED BEEF PATTIES WERE STORED ON THE LEDGE OUTSIDE THE CONVEYOR OVEN WITH AN INTERNAL TEMPERATURE OF 120 °F.
|
|
Recommendation:
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
Identify a method by which pre-cooked trays of meat and poultry can be held hot prior to final cooking on the grill or create a plan where time is used to control bacterial growth rather than temperature.
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|
|
Item No.:
16
|
|
Site:
Other-LIDO - GRILL
|
|
Violation:
THE INTERNAL TEMPERATURE OF THE HAMBURGER PATTIES THAWING AT ROOM TEMPERATURE RANGED FROM 42-50 °F AND THE SURFACE TEMPERATURES WERE 50-70 °F.
|
|
Recommendation:
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
|
|
|
Item No.:
16
|
|
Site:
Other-PIZZERIA
|
|
Violation:
APPROXIMATELY 100 CHEESE (OTHER TOPPINGS AS WELL) TOPPED PIZZA'S WERE TRAYED NEATLY ON 3 TALL TROLLEYS AT ROOM TEMPERATURE TO PROOF PRIOR TO COOKING. THE TIME PERIOD AT ROOM TEMPERATURE AVERAGED ONE HOUR. THE TEMPERATURE OF THE TOPPINGS WAS 55-65 °F.
|
|
Recommendation:
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
Strongly consider changing this process and topping the pizza's after the dough has proofed or examine the existing process to use time as a control of bacterial growth and write a plan with procedures for same.
|
|
|
Item No.:
17
|
|
Site:
Other-LIDO - GRILL
|
|
Violation:
SIXTEEN TRAYS (15 BEEF PATTIES/TRAY) OF FROZEN BEEF PATTIES WERE STACKED ON THE COUNTER AROUND AND BENEATH THE CONVEYOR STACK OVEN TO THAW PRIOR TO COOKING. THERE WAS NO REFRIGERATION SPACE AVAILABLE TO THAW THE PATTIES AS THE WALK-IN WAS FILLED TO CAPACITY.
|
|
Recommendation:
Potentially hazardous food shall be thawed:
(1) Under refrigeration that maintains the food temperature at 5°C (41°F) or less; or (2) Completely submerged under running water at a water temperature of 21°C (70°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5°C (41°F), or for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 5°C (41°F) for more than 4 hours including the time the food is exposed to the running water, the time needed for preparation for cooking, or the time it takes under refrigeration to lower the food temperature to 5°C (41°F); or (3) As part of a cooking process if the food that is frozen is cooked, or thawed in a microwave oven.
|
|
|
Item No.:
19
|
|
Site:
Other-PROVISIONS
|
|
Violation:
WOODEN PALLETS WERE FOUND STORED ON END AND LEANING AGAINST THE FOOD PREPARATION TABLES.
|
|
Recommendation:
Store the pallets in a way that does not contaminate food counters or tables.
|
|
|
Item No.:
20
|
|
Site:
Other-CREW MESS
|
|
Violation:
THE AMBIENT TEMPERATURE OF THE REFRIGERATOR USED TO STORE THE 3 BINS OF CUT WATERMELON WAS 60 °F.
|
|
Recommendation:
Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO - BEVERAGE STATION STARBOARD
|
|
Violation:
THE INTERIOR FRONT COVER OF THE JUICE DISPENSER WAS DIFFICULT TO ACCESS AND CLEAN. REQUEST A SPLASH SHIELD FROM THE SUPPLIER.
|
|
Recommendation:
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO - PANTRIES
|
|
Violation:
ENTRY DOORS 9.25 AND 9.28 TO THE STARBOARD FORWARD AND PORT PANTRIES HAD OPEN VOIDS WHERE THE LOCKING PINS INSERT INTO THE FRAME.
|
|
Recommendation:
Install inverted nipple recess pieces into the door channel to close the openings.
|
|
|
Item No.:
22
|
|
Site:
Other-LIDO - DISHWASH
|
|
Violation:
THE UPPER SPRAY ARM NOZZLES WERE FULLY OR PARTIALLY CLOGGED IN BOTH THE RINSE AND FINAL RINSE CHAMBERS OF THE FLIGHT TYPE CONVEYOR DISHWASH MACHINE.
|
|
Recommendation:
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.:
22
|
|
Site:
Other-BARS - GENERAL
|
|
Violation:
MANUFACTURERS DATA PLATES WITH OPERATING PARAMETERS WERE NOT AFFIXED TO THE GLASSWASH MACHINES.
|
|
Recommendation:
A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the:
(1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
25
|
|
Site:
Other-LIDO - GENERAL
|
|
Violation:
WIPING CLOTHS AT THE WAITER STATIONS WERE STORED IN STANDING OR SOAPY WATER BETWEEN USES.
|
|
Recommendation:
Wiping cloths shall be restricted to the following:
(4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths shall be free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Other-PROVISIONS - FISH PREPARATION ROOM
|
|
Violation:
NUMEROUS PREVIOUSLY CLEANED PLASTIC BINS WERE STORED IN A FREEZER BEFORE BEING CLEANED COMPLETELY AND FULLY AIR-DRIED. THE FOOD CONTACT SURFACES OF THE BINS WERE SOILED WITH FROZEN FOOD RESIDUE.
|
|
Recommendation:
Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized. Ensure these bins receive the proper inspection and full air drying prior to transfer into the freezers or storage of food.
|
|
|
Item No.:
26
|
|
Site:
Other-MAIN GALLEY - POT WASH
|
|
Violation:
SEVERAL PREVIOUSLY CLEANED SHEET PANS WERE FOUND SOILED WITH FOOD RESIDUE AND GREASE ON THE CLEAN RACKS.
|
|
Recommendation:
The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
|
|
|
Item No.:
28
|
|
Site:
Other-MAIN GALLEY
|
|
Violation:
PREVIOUSLY CLEANED PLASTIC BINS AND SOILED POTS WERE STORED ON A SINGLE WAREWASH RACK ON THE DECK. RECOMMEND USE OF DECK STANDS TO KEEP SUCH ITEMS AT LEAST 6 INCHES ABOVE THE DECK.
|
|
Recommendation:
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-PROVISIONS
|
|
Violation:
KEGS OF BEER AND WINE BOTTLES WERE STORED ON THE DECK. WAREWASH RACKS WERE ON THE DECK IN THE FRESH FRUIT WALK-IN WITH FOOD STORED ON TOP. PROPER DECK STANDS WERE OBSERVED IN VARIOUS AREAS LEANING AGAINST BULKHEADS AND NOT IN USE.
|
|
Recommendation:
Cleaned equipment and utensils, foods, 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-ATLANTIC AND PACIFIC DINING ROOMS
|
|
Violation:
THE BUN WARMER UNITS WERE STORED ON TOP OF WAREWASH RACKS ON THE DECK AS AN INTERIM MEASURE AWAITING THE INSTALLATION OF WHEELS.
|
|
Recommendation:
Deck stands with a minimum 6 inch clearance above the deck should be used for the bun warmers. Warewash racks are to be used for warewashing only.
|
|
|
Item No.:
29
|
|
Site:
Other-LIDO - GRILL
|
|
Violation:
A LARGE GARBAGE CAN WAS POSITIONED IN FRONT OF THE ONLY HANDWASHING STATION IN THE GRILL, WHILE THE SINGLE WORKER THERE WAS ORGANIZING AND COOKING FOOD. THIS SPACE WAS NOT BEING UTILIZED PER THE DESIGN PRESENTED TO THE VSP DURING THE PLAN REVIEW AND CONSTRUCTION PROCESS.
|
|
Recommendation:
Handwashing facilities shall be used for no other purpose and shall be accessible at all times. Find a location for the garbage can where it will not block the handwash station or impact the operational flow in this small space.
|
|
|
Item No.:
30
|
|
Site:
Other-PROVISIONS
|
|
Violation:
THE TOILET IN THE PROVISIONS AREA DID NOT HAVE A SIGN STATING "WASH HANDS AFTER USING TOILET".
|
|
Recommendation:
Signs shall be 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.
|
|
|
Item No.:
31
|
|
Site:
Other-CHILD ACTIVITY CENTER
|
|
Violation:
THERE WERE TWO SPRAY BOTTLES USED FOR CLEANING HARD TOYS AND OTHER SURFACES THAT WERE NOT LABELED. THE ITEMS WERE LOCKED IN A CABINET.
|
|
Recommendation:
Ensure that all chemical containers for cleaning or otherwise have labels identifying the product along with any warnings affixed to the container. Designate a cabinet and label it for cleaning products if they cannot be stored outside the center.
|
|
|
Item No.:
33
|
|
Site:
Other-MAIN GALLEY - ENTRY TO DINING ROOMS
|
|
Violation:
THE CARPETING AT THE REVOLVING DOOR ENTRY TO BOTH DINING ROOMS WAS DAMAGED AND SOILED. REPLACE THESE CARPETS WHEN DAMAGED OR SOILED EXCESSIVELY.
|
|
Recommendation:
Decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas shall be constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Other-JUICE BAR
|
|
Violation:
THERE WAS A LEAK IN THE PLUMBING CONNECTION TO THE SOAP DISPENSER AND HAND WASH SINK.
|
|
Recommendation:
A plumbing system in a food area shall be maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-LIDO - GENERAL
|
|
Violation:
SEVERAL OF THE HEAT LAMPS IN THE VARIOUS HOT DISPLAY CASES WERE NOT SHIELDED OR SHATTERPROOF.
|
|
Recommendation:
An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
|
|
|
Item No.:
37
|
|
Site:
Other-MAIN GALLEY - FORWARD DISHWASH
|
|
Violation:
CONDENSATION WAS COLLECTING ON THE EXHAUST VENT IN THE CLEAN AREA WHERE GLASSES WERE REMOVED FROM THE DISHWASH/GLASSWASH MACHINES.
|
|
Recommendation:
Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Other-PROVISIONS - DRY STORES
|
|
Violation:
THERE WERE TWO BROOMS STORED IN AN AREA NOT DESIGNATED FOR MAINTENANCE TOOLS. ONE BROOM WAS STORED BENEATH A DECK STAND USED TO STORE DRY GOODS.
|
|
Recommendation:
Maintenance tools such as mops, brooms, and similar items shall be stored in a designated locker so they do not contaminate food; food-contact surfaces of utensils; and equipment; linens, and single-service and single-use articles.
|
|
|
Item No.:
40
|
|
Site:
Other-INTEGRATED PEST MANAGEMENT (IPM)
|
|
Violation:
THERE WAS NO WRITTEN IPM PLAN, NO SET PERIODIC MONITORING INSPECTIONS OR PEST SIGHTING LOGS, AND NO TRAINING RECORD FOR THE PEST APPLICATOR.
|
|
Recommendation:
Each vessel shall develop an Integrated Pest Management Plan to address effective monitoring and control strategies for pests aboard the vessel. The Integrated Pest Management Plan shall set a schedule for periodic monitoring inspections including some at night. The Integrated Pest Management Plan shall include provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of log completion. The training of the pest-control personnel shall be documented in the Integrated Pest Management Plan.
|
|
|
Item No.:
41
|
|
Site:
Other-CHILD ACTIVITY CENTER
|
|
Violation:
THERE WAS NO WRITTEN GUIDANCE ON SYMPTOMS OF COMMON CHILDHOOD INFECTIOUS ILLNESSES AND NO EXCLUSION POLICY FOR ILL CHILDREN AT THE CENTER.
|
|
Recommendation:
Written guidance on symptoms of common childhood infectious illnesses shall be maintained in the child-activity center. Children with infectious illness shall not be allowed in the child-activity center without permission of the vessel's medical staff. The child-activity center shall have a written policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center.
|
|