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Item No.:
*
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP stated that during responses of public fecal and vomit incidents, a 20-foot radius was recommended to be cordoned off. CDC recommends cleaning and disinfection in a 25-foot radius from the incident.
|
|
Recommendation:
Use a radius of 25 feet for cleaning and disinfecting after a public vomiting incident.
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|
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Item No.:
07
|
|
Site:
Potable Water-Technical Water Distilate Filling
|
|
Violation:
There was no backflow prevention at the evaporators distillate pipeline to fill the technical water tanks. Distillate was also chlorinated and pH controlled to fill the potable water tanks.
|
|
Recommendation:
Ensure the potable water distribution system is maintained free of cross-connections. Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
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|
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Item No.:
07
|
|
Site:
Potable Water-Disinfection Procedures
|
|
Violation:
The ship had done pipe replacements in the distribution system during the recent 20 October - 8 November dry-dock. Specific replacements were documented for the suction pump pipeline for the potable water tanks, and the hot potable water distribution pipeline from deck 1 to deck 9. Records documented a disinfection procedure using a starting concentration of 300 ppm of chlorine up to 8 hours.
|
|
Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Disinfection Procedures
|
|
Violation:
The ship had pipe replacements in the distribution system during the recent 20 October - 8 November dry-dock. Specific replacements were documented for the suction pump pipeline for the potable water tanks, and the hot potable water distribution pipeline from deck 1 to deck 9. The chlorine residual before putting the distribution system back in service was not recorded or documented.
|
|
Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distant Point
|
|
Violation:
There was no air gap for the sample line of the analyzer-chart recorder. The sample line was inside the adjacent handwashing sink drain.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Laundry Pipeline
|
|
Violation:
A new reduced pressure zone (RPz) backflow prevention device was installed during dry-dock at the potable water laundry pipeline. This RPz was not tested upon installation. Staff had a test kit onboard. This device was also not included on the list of cross-connections.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distillate
|
|
Violation:
The distillate pipeline was painted blue, indicating potable water, before the chlorination point.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporators
|
|
Violation:
Both evaporators had 4 drain pipes each that led to the bilge. There were no proper air gaps between the pipes and the funnels for catching the water. These were not included on the list of cross-connections.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch). 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Recreational Water Facilitiy (RWF) Pump Room
|
|
Violation:
The drain pipelines for both whirlpools were painted blue, indicating potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-RWF Pump Room
|
|
Violation:
There was no air gap for the pool compensation tank potable water filling.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Safety Signs
|
|
Violation:
The signs did not caution against the use of the facilities by children in diapers or those who are not toilet trained and by individuals who are immunocompromised.
|
|
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.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Data Logger
|
|
Violation:
A new data logger system was installed during the recent dry-dock. It was unclear if the new system had certified data security features. In addition, the system seemed to alarm the engine control room about out-of-range values with a 20 minute delay.
|
|
Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
17
|
|
Site:
Provisions-Parasite Destruction Letter
|
|
Violation:
There was no parasite destruction letter for the various kinds of marinated herring served on board.
|
|
Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
|
|
|
Item No.:
19
|
|
Site:
Buffet-
|
|
Violation:
The apples out for self-service had no serving tongs.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
|
|
|
Item No.:
19
|
|
Site:
Galley-Champagne Kitchen
|
|
Violation:
A plastic bin of semolina flour on the counter was not labeled with the product name.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The griddle was slightly corroded and had not been used during the breakfast service. Staff stated the griddle was cleaned before each use.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Room Service
|
|
Violation:
The blades on the automatic bread slicer were corroding.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There were gaps in the top of the compartment below the deep fat fryer where the two grease drain pipes penetrated.
|
|
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.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
A trolley of soiled pots and pans were stored in front of the ice machine. Staff stated the ice machine was not in use.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
A large amount of soiled items were stored next to the soiled landing table and were very close to the food preparation area of the galley. Staff stated that the dishwash operations had been closed down temporarily because of the Coast Guard drill.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The temperature gauge for the final sanitizing rinse read between 120 and 140°F, but the temperature at the utensil service was measured well above 160°F, indicating that the gauge was faulty.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The undercounter dishwash machine had been out of order since November 7.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 6 Pantry
|
|
Violation:
The recently installed undercounter warewash machine had no data plate.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Room Service-Deck 4
|
|
Violation:
The recently installed undercounter warewash machine had no data plate.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
24
|
|
Site:
Bar-Panorama
|
|
Violation:
The chlorine concentration in the sanitizing bucket was less than 50 ppm.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The back left leg of the pasta boiler and the adjacent cable were soiled.
|
|
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:
Galley-Crushed Ice Machine
|
|
Violation:
One of the white lines behind the machines was soiled with a black material.
|
|
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:
Dining Room-La Terraza
|
|
Violation:
At inside waiter station #1, the top plate on a stack of small plates was not inverted or otherwise protected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Bar-Panorama
|
|
Violation:
There was no handwasing station in the bar. The nearest handwashing station was in the pantry and less than 8 meters away, but required passage through a door with a handle.
|
|
Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
|
|
|
Item No.:
30
|
|
Site:
Preparation Room-
|
|
Violation:
The paper towels at the handwashing station were wet and when all of the towels were removed from the dispensers, it was noted that several towels were soiled with black material and smelled musty, In addition, the inside of the dispenser was wet to the touch.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
31
|
|
Site:
Pantry-Deck 6
|
|
Violation:
Toiletries such as shampoos and soaps were on the shelves inside the pantry.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
32
|
|
Site:
Pantry-Deck 6
|
|
Violation:
Two trash bins with food remnants were uncovered and nobody was in the pantry.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
There were gaps in the bulkhead where the two chilled water lines for the ice cream machine penetrated.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-
|
|
Violation:
Water was pooled on the deck from where the condensate was dripping from the air diffuser cover.
|
|
Recommendation:
Ensure water does not pool on the deck.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was a gap around the bulkhead penetration for the water line on the clean side of the rack conveyor dishwash machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Panorama
|
|
Violation:
There was a vertical gap where the left side of the back bar counter met the bulkhead. Staff stated this had been reported.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-La Terraza
|
|
Violation:
The deckhead above the newly installed outdoor port and starboard waiter stations was made of a canvas material and was not hard.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The cove base bulkhead tile below the bain marie on the left side was missing. A work order had already been submitted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-
|
|
Violation:
Condensate was collected on the deckhead above the combination oven and was dripping back down to the top of the oven. Condensate was also collecting on the air diffuser cover and dripping to the deck below.
|
|
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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Cleaning Locker
|
|
Violation:
A wet mop was stored upright inside the locker and was dripping onto the cleaning equipment stored in the locker. The bottom of the locker was wet.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
38
|
|
Site:
Galley-Pastry
|
|
Violation:
One of the Hobart mixers had been out of service since October 2015. Staff stated they were waiting to see if it could be repaired or replaced. This was written on the previous inspection.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Galley-Hot Galley Cleaning Locker
|
|
Violation:
A wet mop was stored upright inside the locker and was dripping onto the brooms and cleaning buckets stored in the locker. The bottom of the locker was wet.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
38
|
|
Site:
Galley-Ice Machine
|
|
Violation:
Staff stated the ice machine was not in use. A trolley of soiled pots and pans were stored in front of the ice machine.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Deck 6
|
|
Violation:
The pantry had galvanized shelves for cabin linens and toiletries. The galvanized shelves, the toiletries, and the cabin linens were unnecessary for the food operation.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Dry Stores Cabinet
|
|
Violation:
A small fly was inside the cabinet.
|
|
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.:
39
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Two small flies were in the area, one by the clean storage racks, and one by the waste bin containing shell eggs.
|
|
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.:
39
|
|
Site:
Buffet-La Terraza
|
|
Violation:
One large fly was on the buffet line by the sliced deli meat.
|
|
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.:
39
|
|
Site:
Buffet-La Terraza
|
|
Violation:
Two small flies were located by the toaster on the worker side of the buffet.
|
|
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.:
39
|
|
Site:
Galley-La Terraza
|
|
Violation:
A small fly was by the waste bin for metal/aluminum products next to the pizza oven.
|
|
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.:
39
|
|
Site:
Provisions-Corridor
|
|
Violation:
A small fly was in the corridor around the pallets of stored flour and other dry goods.
|
|
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 Restroom
|
|
Violation:
There was only one restroom in the medical center. It had a sign on the door asking users of toilet facility to use a hand towel, paper towel, or tissue to open the door, but there was no waste receptacle near the outside of the toilet facility door. A waste receptacle was inside the toilet facility, but could not be easily used after exiting to dispose the paper used to open the door.
|
|
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. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit. Provide a waste receptacle near the outside of the toilet facility door.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The new hydrogen peroxide cleaner/disinfectant product Ecolab Oasis was implemented on the ship's cleaning and disinfection procedures after dry-dock. There were dilutions used of 4 or 6 ounces of product per gallon of water described on the OPRP. However, there was no concentration included or test trips to check those concentrations.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) 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); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) 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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