|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
A crew member was listed as reportable case on the AGE log without experiencing an episode of diarrhea, vomiting, or being dispensed antidiarrheal medication. Medical staff stated this crew member was the cabin mate of another crew member that was listed on the AGE log. When the crew member was interviewed as a close contact because he was the cabin mate of a reportable AGE case, he stated that he had a sore throat. Medical staff decided to make him a reportable case and place him on the AGE log.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]). List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The last symptom column on the AGE log was not updated for a crew member on 6 January after she experienced an additional symptom of diarrhea while in isolation at 16:00. The AGE log still listed the crew member's last system at 08:00. Also, the number of diarrhea episodes was still listed as five on the AGE log and was not updated to six after the additional symptom. This is a new requirement in the 2018 VSP Operations Manual.
|
|
Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on "date from"). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write "none," "not applicable," "N/A," or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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.:
05
|
|
Site:
Potable Water-Distribution Far Point
|
|
Violation:
During the calibration check of the far point analyzer, the inspector measured free chlorine residual levels of 1.09 ppm, and 1.00 ppm, and 0.79 ppm during three consecutive tests, and the crew member measured values of 1.09 ppm, 1.44 ppm, and 1.51 ppm during the same three tests. The far point analyzer was reading values between 2.5 ppm and 2.7 ppm during the calibration check. The far point analyzer was recalibrated to 1.25 ppm.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution Far Point Alarm
|
|
Violation:
No audible alarm sounded in the engine control room as the chlorine level at the far point analyzer dropped below 0.2 ppm when tested during the inspection. The high chlorine level alarm on the far point analyzer was also tested during the inspection and an audible alarm did sound in the engine control room once the chlorine level was above 4.0 ppm at the far point, which was the high level value set by the ship.
|
|
Recommendation:
Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen readings at the distant point analyzer.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution Far Point Chart Record
|
|
Violation:
The chlorine residual level was recorded above 5.0 ppm from approximately 16:15 to 19:30 on the chart from 4 February 2019. No notations were recorded on the chart to explain the high level of chlorine.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log. Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room Production Station
|
|
Violation:
The distillate and permeate water lines from the evaporators and reverse osmosis unit were striped blue/green/blue in multiple locations before the chlorine injection point.
|
|
Recommendation:
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room Hydrophore Tanks
|
|
Violation:
The potable water lines supplying the reheat water hydrophore tank and the chilled water hydrophore tank were not striped blue/green/blue or blue before the before the reduced pressure backflow prevention device on each line.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Aft Engine Room
|
|
Violation:
The reduced pressure backflow device installed on the technical water tank filling line in the aft of the engine room was not listed on the cross-connection control log. No test results from the previous year were documented.
|
|
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. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Laundry Fill Line
|
|
Violation:
The potable water line before the reduced pressure backflow prevention device on the laundry filling line was not striped blue or blue/green/blue to indicate potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The annual visual inspection results were not documented for the air gaps onboard the ship. Also, the backflow prevention log for all the passenger and crew cabins did not list what type of devices were in each cabin and what plumbing system component each device was connected to.
|
|
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. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 11 Pool Grill
|
|
Violation:
The undercounter backflow prevention device for the coffee machine was corroded and dripping. The area was in-service at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5
|
|
Violation:
The backflow prevention device for the portside ice machine was dripping water continuously. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Chartreuse
|
|
Violation:
The backflow prevention device for the hood cleaning system was dripping water continuously. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 Gelato Area
|
|
Violation:
At the gelato area, the backflow prevention device for the cold unit was heavily corroded and dripping water. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
The shepherd's hook, which was installed on the starboard railing on the aft staircase on the pool deck, was not easily accessible to people approaching from any angle on the pool deck
|
|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
|
|
|
Item No.:
19
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The drain line for the espresso machine was not connected to a deck drain or scupper. The drain line emptied into a collection bucket that crew members had to remove and dump when filled.
|
|
Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 5 Crew Mess
|
|
Violation:
At the entrance to the crew buffet, the sneeze shield did not have a side panel where crew assemble at the beginning of the line. Crew could stand within one meter of exposed food at the start of the buffet.
|
|
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.:
19
|
|
Site:
Provisions-Loading Area
|
|
Violation:
The bottom of multiple wood pallets were resting against boxes of wine, soda, and water. Remediation began immediately. Active provisioning was occurring during the inspection.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 La Veranda
|
|
Violation:
The combination oven was out of service. Staff stated it stopped working one (1) week prior to the inspection.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 11 Pool Bar
|
|
Violation:
The bottom of the counter-mounted ice dispenser was 2-inches above the counter.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 La Veranda Warewash
|
|
Violation:
The auxiliary rinse arm of the flight-type conveyor dishwash machine was inconsistent during operation. The auxiliary rinse arm would activate as a tray passed by the censor but it would stop spraying water while the tray was still under the auxiliary rinse. This was observed multiple times during the inspection. Staff stated that the activation censor for the auxiliary rinse was malfunctioning and that the machine had been shut downed and repaired for the same issue earlier in the day. The machine was placed out-of-order during the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The mechanical potwash machine was out-of-order during the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
The dishwashing machine had a heavy amount of condensation escaping from the wash-tank door during the inspection. There was no collection of condensation on the surrounding deckhead or bulkhead during the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The water in the wash compartment of the three-compartment sink was cloudy and had an oily sheen on the surface. The water was drained and the tub was sanitized before being put back into service.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Room Service Area
|
|
Violation:
The undercounter equipment storage compartment was soiled with food crumbs on the shelves. Equipment was stored in the unit; however, it was wrapped in plastic and protected.
|
|
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-Deck 5 Room Service Area
|
|
Violation:
The top of the upright refrigerator was heavily soiled with dust and food debris.
|
|
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-Deck 11 La Veranda
|
|
Violation:
At the portside side bar, the backflow prevention device located at the gelato station was heavily soiled. Remediation began immediately.
|
|
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-Deck 11 La Veranda
|
|
Violation:
At the pizza service area, the heat lamp housing for the hot-holding unit was soiled with food debris.
|
|
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-Deck 11 La Veranda
|
|
Violation:
At the coffee station, the backflow prevention device was soiled. No water was dripping from this unit at the time of the inspection.
|
|
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-Deck 5
|
|
Violation:
The backflow prevention device for the starboard side ice machine was excessively corroded and soiled. No water was seen dripping from this device during the inspection. Remediation began immediately.
|
|
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-Deck 11 Pool Grill
|
|
Violation:
Two holes in the upper port side area of the exhaust hood above the hamburger grill were filled with grease and food debris.
|
|
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-Deck 11 Pool Grill
|
|
Violation:
In two undercounter refrigeration units, water was pooled on the bottom area near the drain pan.
|
|
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-Deck 11 Pool Grill
|
|
Violation:
The undercounter backflow prevention device for the coffee machine was corroded and dripping. The dripping water was accumulating on the bottom shelf of the technical space. The area was in-service at the time of the inspection. Remediation began immediately.
|
|
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-Dining Room Locker Deck 2 Zone 2
|
|
Violation:
Multiple pieces of food equipment, including plates, bowls, spatulas, pans, etc., were removed from their original packaging and stored in this room that was not properly design for food equipment storage. Several pieces of equipment that were removed from their boxes had their original plastic wrap around them, but the plastic wrap was ripped and torn on several different stacks of equipment. The plastic wrap on other pieces of equipment was loose fitting, which exposed the food contact surfaces.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 La Veranda
|
|
Violation:
At the pizza station, the bulkhead above the service door was rough and unfinished. This area was difficult to clean and soiled with rust. Additionally, when shut, the doors rested against a bulkhead seal. This seal leaves a sticky material on the doors making this area difficult to clean as well. Remediation began immediately.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. 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:
Buffet-Deck 11 Pool Grill
|
|
Violation:
At the forward pool grill area, old food debris and an old paper towel was found on the deck under the preparation counter. This area had not been in operation on the day of the inspection.
|
|
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:
Galley-Deck 11 La Veranda
|
|
Violation:
At the preparation counter adjacent to the ice machine, the deck was excessively soiled with food and dust. Remediation began immediately.
|
|
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-Dining Room Locker Deck 2 Zone 2
|
|
Violation:
Multiple pieces of food equipment, including plates, bowls, spatulas, pans, etc., were removed from their original packaging and stored in this room that was not properly design for food equipment storage. The deckhead and bulkhead in the room were constructed of a soft material and were difficult to clean. The deckhead in the room was not enclosed and had several exposed pipes and wires that were difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The walk-in refrigerator had water dripping from the deckhead. The source of the water was undetermined and no food was impacted. Additionally, the walk-in freezer was heavily soiled with frozen condensation on the bulkhead and deckhead areas. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Deck 11 Pool Grill
|
|
Violation:
In two undercounter refrigeration units, water was pooled on the bottom area near the drain pan. It was determined that the drain pans were tilted away from the drain system, so the water did not drain out and overflowed onto the bottom area.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 11 Pool Grill
|
|
Violation:
The light intensity between the bulkhead and the counter-mounted coffee 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-Deck 11 Pool Grill
|
|
Violation:
At the hamburger station, the light intensity at the hot grill was measured at 120 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Deck 11 Pool Bar
|
|
Violation:
The light intensity behind and around the counter-mounted equipment at the ice dispenser area 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-Deck 11 Pool Grill
|
|
Violation:
At the portside side bar area, the light intensity on the countertop that had stored clean glasses could not be raised to 220 lux for cleaning.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5
|
|
Violation:
Near the potwash area, two (2) live fruit flies were observed. Remediation began immediately.
|
|
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-Active Inspection Logs
|
|
Violation:
The date and time of the active pest monitoring inspections conducted onboard the ship were not clearly documented. The ship had passive monitoring logs for two different type of traps and stated that the active inspections were conducted at the same time the traps were checked.
|
|
Recommendation:
Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity. Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
|
|