|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The illness onset time recorded on the AGE log for a passenger who reported to the medical center on 16 January 2018 with reportable AGE symptoms was listed as 11:30 (on 15 January 2018) with no AM or PM. The other times written on the log were in 24 hour format, and it was later determined this illness onset time was actually 11:30 PM or 23:30. The illness onset time recorded on the AGE log for a crew member who reported to the medical center on 18 January 2018 at 00:00 with reportable AGE symptoms was listed as 11:30 (on 17 January 2018) with no AM or PM. The other times written on the log were in 24 hour format, and it was later determined that this illness onset time was actually 11:30 PM or 23:30.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Spice
|
|
Violation:
A plastic tube was connected to the relief vent on the carbonator backflow prevention and pointed up. This tube was more than half filled with water.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
There were two duplicate records for the potable water production which occurred from 17 Jan 2018 until 23 Jan 2018. One record was signed and the other was unsigned. These records had different times listed for halogen residual and pH level testing for water produced on the same date. The unsigned record identified a halogen residual and pH level test occurred on 21 Jan 2018 at 17:59 and the next test occurred on 21 Jan 2018 at 23:00. The times of '17:59' and '23:00' were circled on this record. The other record, which was signed by management on 26 Jan 2018, identified a halogen residual and pH level test occurred on 21 Jan 2018 at 18:00 and the next test occurred on 21 Jan 2018 at 22:00. The unsigned record showed a time period of four hours was exceeded between tests. Additionally, there were two duplicate records for the potable water production, which occurred from 23 Jan 2018 until 26 Jan 2018. One record was signed and the other was unsigned. These records had different times listed for halogen residual and pH level testing for water produced on the same date. The unsigned record identified water production began 25 Jan 2018 at 17:28 and the first test for halogen residual and pH level occurred on 25 Jan 2018 at 18:00. The times of '17:28' and '18:00' were circled on this record. The other record, which was signed by management on 28 Jan 2018, identified water production began 25 Jan 2018 at 17:28 and the first test for halogen residual and pH level occurred on 25 Jan 2018 at 17:58. The unsigned record showed a period of over 30 minutes elapsed between the start of production and the first test. Staff could not explain why there were duplicate records and why the times on the signed record differed from the unsigned record.
|
|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal / Vomit Accident Plan
|
|
Violation:
The ship's fecal / vomit accident plan did not identify the removal of patrons and closure of the impacted recreational water facility as the first step. The first step, according to the ship's plan was to 'scoop out the offending material and dispose of in the toilet.' Staff stated patrons are routinely removed from recreational water facility in the event of a fecal / vomit accident, but could not produce any document identifying this as a step in the procedure.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Other-Crew Cabin 6509
|
|
Violation:
During a random inspection of a teppanyaki cook's crew cabin, a trolley wrapped in plastic wrap filled with food and food equipment was found in the cabin. The two-tiered trolley contained two portable induction cook tops, one plastic wrap dispenser, ten hotel pans, one blender, one soup kettle, four different 16 ounce containers of spice (i.e. black pepper, garlic, red pepper, and salt), and seven cans of cooking spray. Over 25 other crew cabins were checked by the inspectors in this area and none were found to have any food or food equipment stored within.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
|
|
|
Item No.:
16
|
|
Site:
Other-Engine Control Room
|
|
Violation:
Staff stated the plastic container of milk inside the coffee station was on time control; however, there was no discard label placed on the plastic holding container. Staff stated the milk inside this container is discarded daily. Staff was unable to provide details on the date the original container of milk was opened.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
19
|
|
Site:
Other-Crew Cabin 6509
|
|
Violation:
During a random inspection of a teppanyaki cook's crew cabin, a trolley filled with food and food equipment was found in the cabin. The two-tiered trolley contained four different 16 ounce containers of spice (i.e. black pepper, garlic, red pepper, and salt) and seven cans of cooking spray. The spices were discarded.
|
|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fruit
|
|
Violation:
The two soiled feet of a deck stand were resting on two separate cases of apples. The area was provisioning at the time.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Other-Deck 14 FD-14-6-005 E-Store
|
|
Violation:
A sealed bag of whole coffee beans was stored in a plastic container with extra coffee machine parts. The deckhead was not constructed to food standards and had exposed wires.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Galley-La Cucina
|
|
Violation:
The ice machine had two slotted fasteners on the ice thickness sensor. These were immediately replaced.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-Illusionarium
|
|
Violation:
Two soiled green cutting boards in the dirty dish area were significantly scored and difficult to clean. These items were discarded.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 Soup Kitchen
|
|
Violation:
Water was constantly leaking from soup kettle #20100 under the far right bottom edge next to the control box where the bottom of the kettle met the side of the kettle at the seam.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Other-Deck 14 FD-14-5-011
|
|
Violation:
Three upright toasters used for breakfast service the morning of the inspection were found stored on shelving soiled. Two conveyor toasters used for breakfast service the morning of the inspection were also found soiled.
|
|
Recommendation:
Do not store soiled items in this area. Store soiled items in an area for designated for soiled items.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Glass Wash
|
|
Violation:
A steady stream of water was leaking form the bottom of the prewash compartment.
|
|
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:
Buffet-Garden Cafe Dirty Trolley Area
|
|
Violation:
The sanitizing solution in the sanitizer bucket was extremely cloudy and not clean. This solution was immediately replaced. The area was open at the time of the inspection.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Other-Deck 9 Hotel Store FD-09-1-001
|
|
Violation:
Soiled cups from the previous day were stored on one housekeeping trolley in this room and not in a warewash area. Additionally, at least three ice scoops were stored wet in plastic bags. Staff stated these ice scoops were used the previous day to dispense ice to the individual cabins.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
|
|
|
Item No.:
24
|
|
Site:
Buffet-Garden Cafe Dirty Trolley Area
|
|
Violation:
The sanitizing solution in the sanitizer bucket was extremely cloudy and had a concentration of less than 50 ppm. This solution was immediately replaced. This area was open for surface during the time of the inspection.
|
|
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.:
26
|
|
Site:
Pantry-Housekeeping Forward Deck 8
|
|
Violation:
The exterior side of the right deflector panel inside the ice machine had two areas with a sticky residue from the removed manufacturer's sticker. These sticky areas were slightly soiled with black debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Housekeeping Forward Deck 9
|
|
Violation:
The exterior side of the left deflector panel inside the ice machine had one area with a sticky residue from the removed manufacturer's sticker. This sticky area was slightly soiled with black debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Margaritaville
|
|
Violation:
The underside of at least three copper colored mugs were soiled and stored in a cabinet. Staff stated these mugs are washed, rinsed, and sanitized before use. These mugs were removed for rewash.
|
|
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-La Cucina
|
|
Violation:
The handles of two previously cleaned under counter cabinets were soiled with food debris. These were immediately cleaned.
|
|
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-Potwash Deck 6
|
|
Violation:
One previously cleaned hotel pan on the drying rack contained food residue on the underside nonfood contact area. The area was in operation at the time.
|
|
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-Ice Bar
|
|
Violation:
The top of a previously cleaned plastic lid and the outside of a previously cleaned pitcher had food debris on them. These items were sent for rewash.
|
|
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:
Other-Deck 14 FD-14-5-011
|
|
Violation:
Six black plastic containers were stored wet nested in this area.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air-drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-Crew Cabin 6509
|
|
Violation:
During a random inspection of a teppanyaki cook's crew cabin, a trolley filled with food and food equipment was found in the cabin. The two-tiered trolley contained two portable induction cook tops, one plastic wrap dispenser, ten hotel pans, one blender, and one soup kettle. This equipment was removed for rewash.
|
|
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.:
28
|
|
Site:
Other-Deck 9 Hotel Store FD-09-1-001
|
|
Violation:
Soiled cups from the previous day were stored on one housekeeping trolley in this room and not in a warewash area. Additionally, at least three ice scoops were stored wet in plastic bags. Staff stated these ice scoops were used the previous day to dispense ice to the individual cabins.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Savor
|
|
Violation:
During breakfast service, waiter trays were placed on stands in carpeted areas to collect dirty dishes. One tray contained dirty plates and bacon from breakfast service.
|
|
Recommendation:
Conduct cleaning of equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage dispensing lines, and syrup dispensing lines or tubes; and coffee bean grinders: (1) at a frequency specified by the manufacturer; or (2) in the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
|
|
|
Item No.:
29
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
The water temperature at the double hand wash sink measured 131F. The sink temperature was unable to be adjusted by the user. The area was open for service.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Buffet-Garden Cafe Deck 15 Crew Toilet Rooms
|
|
Violation:
All three toilet rooms in this area were locked. The galley was actively in use. The toilet rooms were immediately unlocked. The investigator waited a time period of over four minutes before any of these doors were opened.
|
|
Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Garden Cafe Midship Starboard Hot Cereal Station
|
|
Violation:
The handwash station reached a temperature of 130F. The temperature could not be adjusted by the user. This was immediately corrected.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
31
|
|
Site:
Other-Deck 9 Hotel Store FD-09-1-001
|
|
Violation:
The soiled cups stored on the bottom shelf of the housekeeping trolley were below three containers of hand soap, shampoo, and body wash.
|
|
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, utensils, and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
33
|
|
Site:
Other-Crew Cabin 6509
|
|
Violation:
During a random inspection of a teppanyaki cook's crew cabin, a trolley wrapped in plastic wrap and filled with food and food equipment was found in the cabin. The two-tiered trolley contained two portable induction cook tops, one plastic wrap dispenser, ten hotel pans, one blender, one soup kettle, four different 16 ounce containers of spice (i.e. black pepper, garlic, red pepper, and salt), seven cans of cooking spray. This crew cabin was not properly designed for and intended to be used for food and food equipment storage.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Provisions-Frozen Fish
|
|
Violation:
The bulkhead and deckhead around the room and the deckhead contained a noticeable amount of frozen condensation. The area was not open at the time for provisioning.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 14 FD-14-6-005 E-Store
|
|
Violation:
A sealed bag of whole coffee beans was stored in a plastic container with extra coffee machine parts. The deckhead was not constructed to food standards and had exposed wires.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Savor
|
|
Violation:
During breakfast service, waiter trays were placed on stands in carpeted areas to collect dirty dishes. One tray contained dirty plates and bacon from breakfast service.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
39
|
|
Site:
Other-Deck 14 FD-14-5-011
|
|
Violation:
One fruit fly was observed in this area. There was no food preparation in this area.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Incinerator Room Inspections
|
|
Violation:
The inspection of the garbage handling areas on the ship was not documented consistently every week. For example, the incinerator room was inspected on 1 January 2018 and not again until 10 January 2018. Additionally, the incinerator room was inspected on 15 January 2018 and not again until 22 January 2018.
|
|
Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Training Certificate
|
|
Violation:
The pesticide-applicator training certificate for the pest control officer was not documented. The pest control officer stated he completed the training in February 2017, but never received a certificate.
|
|
Recommendation:
Document the training of the pest-control personnel.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The chemical concentration required for Oxivir Five 16 was not specified in the OPRP. Only the chemical dilution ratio, which was 1:64 during Code Red Level 1 and 1:16 during Code Red Level 2, was listed. Additionally, the required concentration for Oxivir TB, which was supplied to the ship in ready-to-use spray bottles, was not specified in the OPRP.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Guppies Playroom
|
|
Violation:
Two large previously cleaned toys were soiled with dust and debris in the crevice around the top of the toys.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
|
|