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Item No.:
06
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Site:
Potable Water-Microbiological Testing
|
|
Violation:
The manufacturer's instructions for the microbiologic testing kit indicated that after mixing the reagent in the water sample and before placing it in the incubator, the temperature of the sample should be raised by using a water bath either at 33-38 C for 20 minutes or 44.5 C for 7-10 minutes. Staff were not following these instructions.
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|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
08
|
|
Site:
Food Service General-Ice Machines
|
|
Violation:
The nonpotable chilled water lines from the ice machines were not uniquely identified to indicate that they contained nonpotable chilled water.
|
|
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
|
|
Site:
Potable Water-
|
|
Violation:
A noncontinuous pressure backflow prevention device was installed on each balcony whirlpool spa potable water connections for both owner's suites. The tub filling was through a submerged inlet, and the device was positioned between two valves. On the potable water connections for the three laundry machines in the deck 1 main laundry, the noncontinuous backflow prevention device was installed on the potable water supply line between two valves.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The list of cross-connections did not include the air gaps for the two mineralizer backwash drain lines. In addition, the backflow prevention device for the sink hose in the deck 3 medical center public toilet was not on the list.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
|
|
Site:
Potable Water-Tank Coating
|
|
Violation:
Potable water tanks 4AP, 6A6, and 4AS were painted between 14 August and 28 September 2011. The certification for the coating was not available onboard. This was downloaded from the internet during the inspection. In addition, the records for one of the tanks did not have drying/curing times and temperatures. The records for the three tanks did not have statements regarding the application of the coating and whether the manufacturer's recommendations were followed.
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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.
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Item No.:
08
|
|
Site:
Buffet-Great Outdoors Beverage Station
|
|
Violation:
One of the backflow prevention devices in the technical compartment below the coffee machine was leaking. This was corrected.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Children's Pool
|
|
Violation:
The fecal accident response log for loose stool in the children's pool on 3 October 2011 indicated that 200 ppm of chlorine was applied for 60 minutes. To obtain the appropriate CT value the correct time at this concentration should have been 76.5 minutes.
|
|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates and Bather Load
|
|
Violation:
The RWF turnover rates and bather loads were not calculated using the actual flow rates of each RWF.
|
|
Recommendation:
Calculate turnover rates and bather loads using the actual flow rates of each RWF.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hair and Lint Strainers and Housings
|
|
Violation:
The log included cleaning and inspection for hair and lint strainers and housings, but for disinfection. Staff stated that the strainers and housings were disinfected as part of the procedure. For the whirlpool spa filter housings, staff stated that they removed the cartridge filters daily and then cleaned and rinsed the filter housing prior to placing the new cartridge inside, but there was no disinfection step in this process. The filter housings were disinfected once every seven days.
|
|
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. 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.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Automated Monitoring
|
|
Violation:
There was no equipment installed to automatically monitor and record the pH and free halogen residuals of each RWF, and there were no high or low level alarms installed.
|
|
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. 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
|
|
Site:
Recreational Water Facilities-Whirlpool Spa Safety Signs
|
|
Violation:
The signs did not include a caution against use by individuals with diabetes or a caution against exceeding 15 minutes of exposure. In addition, the caution against use by children included a statement that children under the age of 12 required an adult supervision.
|
|
Recommendation:
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. Consider including a caution that children under the age of 16 require adult supervision.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Monitoring
|
|
Violation:
Staff were not monitoring water clarity, combined chlorine, or total alkalinity.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Children's Pool and Slide
|
|
Violation:
The four 16-inch suction overflows for the children's pool were not fitted with approved primary or secondary antientrapment covers or features as specified in table 6.7.1.2.2 of the 2011 VSP Operations Manual. The dual gravity drain covers in the two main pools did not have the approved covers installed, but they were ordered.
|
|
Recommendation:
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. For RWFs with suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover.
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Item No.:
16
|
|
Site:
Buffet-Pizzeria/Moderno
|
|
Violation:
According to the time as a public health control plan, the countertop cold well and cappuccino machine refrigerator were on time control, but these units were not labeled. This was corrected.
|
|
Recommendation:
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) list refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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|
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Item No.:
16
|
|
Site:
Dining Room-Sushi Bar Menu Consumer Advisory
|
|
Violation:
There was a statement on the menu advising consumers of the risks of eating raw or undercooked animal-derived foods, but there were no asterisks at the foods that could be served raw or undercooked. Items such as raw tuna and salmon were on the menu. There was also a sign posted at the sushi bar advising consumers, but there was no additional information about the foods that could be served raw or undercooked. In addition, this sign was only at the sushi bar and was not visible to consumers seated at the dining room tables.
|
|
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 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
|
|
Site:
Dining Room-Bistro Menu Consumer Advisory
|
|
Violation:
There was a statement on the menu advising consumers of the risks of eating raw or undercooked animal-derived foods, but there were no asterisks at the foods that could be served raw or undercooked. Items such as steak and filet mignon were on the menu, and the packaging for these were not labeled to indicate that they met the definition of whole-muscle, intact beef.
|
|
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 disclosure is made 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Time as Public Health Control Plan
|
|
Violation:
The time control plan for the 4 Seasons and 7 Seas hot galley areas stated that all 'counter and service tops' were on time control. According to the staff, this included only the service area on the bains marie counters and the counter top nearest the bains marie. However, there were other preparation counters in these areas that were said to not be on time control, but this was not clear from the plan.
|
|
Recommendation:
Ensure that the written time control plan matches the actual procedures.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-7 Seas and 4 Seasons Menus Consumer Advisories
|
|
Violation:
There was a statement on the menu advising consumers of the risks of eating raw or undercooked animal-derived foods, but there were no asterisks at the foods that could be served raw or undercooked. Items such as steak were on the menus, and the packaging for these were not labeled to indicate that they met the definition of whole-muscle, intact beef.
|
|
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 disclosure is made 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
|
|
Site:
Pantry-Java Cafe
|
|
Violation:
A container of milk in an upright refrigerator had both a 7-day discard label and a 4-hour time control label. According to the staff, the milk was on temperature control. The 4-hour time control label was removed.
|
|
Recommendation:
Label potentially hazardous food with either 7-day discard labels or 4-hour time control labels.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
A bowl of bread was placed so far back in the display that it was difficult to reach and the bread in the bowls in front could potentially be contaminated while reaching for the back bowl.
|
|
Recommendation:
Ensure food is displayed to prevent contamination during service.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
Two kettles with hot milk and oatmeal were not protected by lids, a sneeze shield, or other means. According to the staff, these kettles were not for self-service and would be served by a crew member behind the counter. However, a passenger was observed filling a cup with hot milk from one of the kettles and no action was taken by any crew members. In addition, the cup appeared to be the passenger's personal cup.
|
|
Recommendation:
Ensure food is either adequately protected or is under the control of a crew member. Ensure consumers are not allowed to refill cups at the buffet.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
Two bowls of jam were not under a sneeze shield or otherwise protected. This was corrected.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
At the bread display, the handles of two sets of tongs were in direct contact with the bread.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored in the food with their handles above the top of the food and the container.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
Two bowls of brown sugar and cinnamon were not under a sneeze shield or otherwise protected. This was corrected.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Tip-Sensitive Temperature-Measuring Devices (TMDs)
|
|
Violation:
There were several tip-sensitive TMDs on board the vessel, but not all of the cooks had them. According to the staff, additional tip-sensitive TMDs had been ordered,
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bistro
|
|
Violation:
The sealant on the underside of the both flat top grills was peeling and crumbling.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Sushi Bar
|
|
Violation:
There was an unsealed pipe penetration in the back of the technical compartment for undercounter refrigerator #2.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 12 Scullery #12282
|
|
Violation:
The door frame had several holes and the locking pin insert had open voids above and below.
|
|
Recommendation:
Close the holes in the door frame and close the open voids in the locking pin insert.
|
|
|
Item No.:
22
|
|
Site:
Galley-Port Warewashing Area
|
|
Violation:
The final rinse spray nozzle on the right side of the arm was misaligned and sprayed to the side instead of to the front. This was corrected.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Topside
|
|
Violation:
A 6- to 8-inch hair was on the outside of the plastic cuber panel cover in the right ice machine. The hair was removed and the panel was sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Great Outdoors
|
|
Violation:
The bottoms of the fan units in all three soda lockers were dusty. In addition, the top shelf, top of the fan unit, and chilling unit were dusty in the soda locker adjacent to the cutlery wrapping area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Sprinkles Ice Cream
|
|
Violation:
The technical compartment for undercounter refrigerator #2 was soiled and had a musty odor. In addition, the plastic wrap around the electrical box was soiled with what appeared to be mold. This was corrected.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Port and Starboard Warewashing Areas
|
|
Violation:
Trays of clean glasses were stored approximately 18 inches across from bins of soiled dishware. The glasses were moved.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
30
|
|
Site:
Bar-Champagne
|
|
Violation:
There were napkins in the paper towel dispenser at the handwashing station. When used to dry the hands, the napkins left lint and small pieces.
|
|
Recommendation:
Ensure each handwashing facility has a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pizzeria/Moderno
|
|
Violation:
There was dust in the opening between the bulkhead and deckhead along the back bulkhead of this area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Topside
|
|
Violation:
There was a water leak inside the soda locker.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Great Outdoors Beverage Station
|
|
Violation:
The water filter in the technical compartment below the ice machine was leaking and there was water on the bottom of the compartment. This was corrected.
|
|
Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Great Outdoors
|
|
Violation:
The light intensity behind and on the right side of the ice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Pizzeria/Moderno
|
|
Violation:
The light intensity between the coffee and cappuccino machines, behind both machines, and on the right side of the cappuccino machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Bistro
|
|
Violation:
The light intensity behind and on the bulkhead side of the stack combination ovens was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Bistro
|
|
Violation:
The light intensity on the bulkhead side of the potwash machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Champagne
|
|
Violation:
The light intensity behind and on the right bulkhead side of the ice machine was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Officer's Mess Beverage Station
|
|
Violation:
The light intensity behind and on the bulkhead side of the ice dispenser was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
There was no label on the chemical storage locker near Sprinkles ice cream counter. This was corrected.
|
|
Recommendation:
Label cleaning lockers "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
39
|
|
Site:
Buffet-Great Outdoors
|
|
Violation:
There was one large fly and one small fly in the worker side of the buffet. The buffet was open at the time of the inspection.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
41
|
|
Site:
Medical-Public Toilet Room
|
|
Violation:
There was no waste container at the toilet room door and no sign advising the use of paper towels to open the door. The exit was not hands free.
|
|
Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. This may be accomplished by locating paper towel dispensers at sinks and waste containers near the door. 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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The written OPRP specified the use of 1000 ppm chlorine for hard surface disinfection, but provided no contact time. The plan also specified the use of vital oxide in an electrostatic fogger, but provided no concentration or contact time.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
Under red code conditions (greater than 2% acute gastroenteritis), the OPRP specified that crew areas were to be cleaned with an appropriate disinfectant and that passenger launderettes were to be cleaned frequently.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses). 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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
Under red code conditions (greater than 2% acute gastroenteritis), the OPRP specified that elevators and stairwells be disinfected hourly, but later specified continuous disinfection of elevator buttons, door handles, hand rails, corridors, and stairwells.
|
|
Recommendation:
Ensure the procedures in the OPRP are consistent.
|
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
There were no procedures in the OPRP for returning the vessel to normal operating conditions after an outbreak. There were also no procedures to protect passengers or crew from respiratory, dermal, or other exposure to disinfectants. No information was provided on MSDSs or crew personal protective equipment.
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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 procedures for returning the vessel to normal operating conditions after an outbreak and procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
42
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Site:
Children Area-Kids Corner
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Violation:
There were no step stools at the child toilet room sink or other handwashing sinks. The sinks were greater than 22 inches high. There was no step stool provided for the toilet, which was more than 11 inches high. There were no diapers provided at the diaper changing area.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool. Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily 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.
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Item No.:
43
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Site:
Ventilation-Deck 3 Fan Unit AC 205
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Violation:
There was corrosion along the surface of the condensate collection pan. In addition, there was a pile of corroded metal in the collection pan near the end closest to the access door and almost immediately below the fan coil.
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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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