|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
There were three instances where the last symptom was not accurately populated in the exportable AGE log. The records were accurately documented by the medical personnel in the electronic medical database.
|
|
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,? r 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.:
08
|
|
Site:
Galley-Deck 14 Garden Cafe Scullery
|
|
Violation:
There was no backflow prevention device installed on the middle pre-rinse spray hose. This hose was able to reach into the trough below.
|
|
Recommendation:
Install a backflow prevention device.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 16 Haven Coffee Station
|
|
Violation:
The backflow prevention device, located on the potable water line for the cappuccino machine, was covered in a green and gray oxidation-like material, blocking the bottom vents of this device. Staff was advised to disinfection the new backflow prevention device prior to installation.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 14 Garden Cafe
|
|
Violation:
The backflow prevention, located on the potable water line for the combination ovens, was covered in a white and gray oxidation-like material. This oxidation blocked the bottom vents of this device. Staff was advised to disinfect the new backflow prevention device prior to installation.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Pantry-Atrium
|
|
Violation:
The hose attached to the backflow prevention device vent for the carbonator inside the multiflow cabinet was not sloped to drain at the end and water was accumulated in the hose. The hose was cut immediately.
|
|
Recommendation:
Ensure the hose slopes to drain.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Device Log
|
|
Violation:
The backflow prevention device log listed an atmospheric vacuum breaker for the trolley wash 'hand gun' hose end sprayer. When staff and the inspector entered the area, neither the hand gun sprayer nor the backflow prevention device could be found. Staff stated either the sprayer would be found and a proper continuous pressure device installed or the listing in the log would be removed.
|
|
Recommendation:
Ensure the cross-connection control plan is accurate.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Plunge Pool
|
|
Violation:
The pool water level was not at the skim gutter level. On three out of four sides of the pool, the water level was approximately 0.25 inches below the skim gutter wall top.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 14 Garden Cafe
|
|
Violation:
The cooling log entry for grilled chicken, dated 20 June 2019, identified the initial temperature prior to cool was 148.2F at 16:08; however, no final temperature was identified for the end of cooling at 20:00. Staff measured a temperature of 55.6F at 18:00. The final temperature at 20:00 was filled in with initials. Supervisory staff reviewed and signed this document.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
A large rolling bin with a white powder did not have a label identifying the contents. Staff stated the powder was flour and a label was immediately placed on the bin.
|
|
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.:
19
|
|
Site:
Provisions-Shell Door Area Portside
|
|
Violation:
Three wood pallets were resting on top of four cases of bottled water. The pallets were removed during the inspection.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Waves Portside
|
|
Violation:
There was a bottle of liquor in the pantry that had a small white fiber stuck in the threading of the pour spout. Staff immediately discarded the bottle of liquor and sent the pour spout to be washed.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Atrium
|
|
Violation:
The tube on the bulk milk dispenser was greater than 25 mm (1 inch). This was corrected immediately.
|
|
Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 14 Garden Cafe
|
|
Violation:
Undercounter refrigeration unit # 5 was identified as out of order since 3 May 2019. Staff submitted issuetrax # 545385 to replace a malfunctioning door hinge. Staff stated they were awaiting the arrival a spare part.
|
|
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Deck 16 Margaritaville
|
|
Violation:
The deflector panel for the right compartment for the ice machine was cracked along the top by the hinge. This created a difficult to clean surface. This surface was not soiled.
|
|
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-Deck 16 Margaritaville Show Galley
|
|
Violation:
There was a gap surrounding the grease chute, located inside the grease trap for the flat grill. This created a difficult to clean surface. This difficult to clean surface was not soiled.
|
|
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:
Buffet-Deck 14 Garden Cafe - Portside Omelet Station
|
|
Violation:
The two cords for the countertop induction cookers were draped on the counter. The counter underneath these cords was soiled with grease.
|
|
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:
Buffet-Deck 14 Garden Cafe - Portside Wine Station
|
|
Violation:
The cables and cords under the two wine dispensers were draped on the countertop. This was a repeat observation from the January 2019 inspection.
|
|
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:
Buffet-Beverage Line #1
|
|
Violation:
The top of the compressor for the ice/water dispenser was corroded.
|
|
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.:
22
|
|
Site:
Buffet-Deck 14 Garden Cafe - Aft Waiter Station
|
|
Violation:
The sanitizing solution stored inside the bucket, located at the aft waiter station, was cloudy with numerous pieces of white and gray debris floating inside. A wiping cloth was stored in this solution. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 14 Garden Cafe - Portside Beverage Station Midship
|
|
Violation:
One soiled coffee mug filled with a yellow liquid and two paper cups soiled with a dark brown residue were resting on the beverage counter service line. Passengers were present. After two staff members walked by without removing these soiled items, the inspector instructed staff to remove these.
|
|
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-Deck 16 Haven Scullery
|
|
Violation:
The front-opening potwash machine was identified as out of service since the morning of the inspection. Staff stated this machine was unable to drain properly. A technical was working on the machine.
|
|
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-Deck 14 Garden Cafe Potwashing Station
|
|
Violation:
The wash solution inside the wash compartment of the three-compartment sink was cloudy and soiled with pieces of white and orange food debris. Staff was actively warewashing. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
24
|
|
Site:
Bar-Vibes Outside
|
|
Violation:
The chlorine level for the sanitizing bucket behind the bar was measured at approximately 25 ppm. Remediation began immediately.
|
|
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.:
25
|
|
Site:
Buffet-Deck 14 Garden Cafe - Aft Waiter Station
|
|
Violation:
A wiping cloth was stored in a cloudy sanitizing solution. Numerous pieces of white and gray debris were floating in this solution. Corrections started immediately.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Vibes
|
|
Violation:
The ice machine in the pantry was soiled with pink and black debris around the evaporator plastic housing and the plastic shield. The inspector used an alcohol pad and removed the debris. The machine was closed during the inspection for cleaning.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-# 11 02 003
|
|
Violation:
There were several ice scoops which were previously cleaned that hand writing in a black marker on the handle. There was also a mark on the ice-contact (food-contact) part of one of the scoops. Staff stated that these would be cleaned and the marker removed.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Waves Portside and Starboard Side
|
|
Violation:
There was a very large amount of gelatinous pinkish/brown material covering the upper surface of the technical space directly beneath and around the ice bins. The black insulation around the bottom of the ice bin was soaked with condensation and also peeling and missing in other areas. The gelatinous material could be seen from some of the openings in the insulation. The inspector was able to scoop and remove some of the material with her hand. The material was also between the soda supply lines and attached equipment. Additionally, the insulation had some areas of spotted white organic material. Crew responded right away to clean the area. The inspector instructed the crew and management to remove the insulation, soda lines, and attachments and deep clean the area removing the gelatinous material manually and using the three-bucket system.
|
|
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:
Pantry-Waves Portside
|
|
Violation:
There was a buildup of coffee grounds beneath the legs of the countertop coffee machine in this area. Crew stated this machine was rarely used. The machine was not in service 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:
Pantry-# 11 02 003
|
|
Violation:
There were several ice scoops which were previously cleaned that hand writing in a black marker on the handle. There was also a mark on the ice-contact (food-contact) part of one of the scoops. Staff stated that these would be cleaned and the marker removed.
|
|
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-Beverage Line #1
|
|
Violation:
In the top, back interior of the ice/water dispenser, the white plastic housing was coated with a gray material that wiped off easily. In addition, condensate was puddled on the top of the white plastic housing.
|
|
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 14 Garden Cafe
|
|
Violation:
The technical space, located above item # 146209, was excessively soiled with an orange corrosion like material and standing moisture. The inspector rubbed an alcohol wipe over this surface, and this alcohol wipe became soiled with a deep orange residue. The moisture accumulation was greater than a day's worth.
|
|
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 14 Garden Cafe
|
|
Violation:
The backflow prevention, located on the potable water line for the combination ovens, was covered in a white and gray oxidation-like material. This oxidation blocked the bottom vents of this device.
|
|
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 14 Garden Cafe - Portside Omelet Station
|
|
Violation:
The counter, located below the induction cookers was soiled with grease. These cords were observed draped on the counter.
|
|
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 16 Haven Coffee Station
|
|
Violation:
The backflow prevention, located on the potable water line for the cappuccino machine, was covered in a green and gray oxidation-like material. This oxidation blocked the bottom vents of this device.
|
|
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:
Pantry-Waves Starboard Side
|
|
Violation:
There was a milk carafe which was previously cleaned, stored in the clean rack with the lid loosely screwed on. The carafe had not been properly air dried as droplets of water rolled out when inverted.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 16 Haven Scullery
|
|
Violation:
The only handwashing station, located inside the scullery for the Haven galley, took over three and a half minutes to achieve a minimum temperature of 100.0F. The inspector used a tip sensitive maximum/minimum temperature recording thermometer to measure the temperature. The error of accuracy for this thermometer is +/ 0.7F. Following three and a half minutes, this handwashing sink provided water at over 100F. Staff were present in this area and actively warewashing.
|
|
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:
Other-Trolly Wash Area
|
|
Violation:
Two soiled food storage racks were resting against the handwashing sink. Additionally, the handwashing sink was blocked on two sides. Remediation began immediately.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 16 Spice H2O Dishwashing
|
|
Violation:
The top of the bulkhead-mounted speaker was soiled to sight and touch with greater than a day's accumulation of debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray and blue residue. This area was recently cleaned. Corrections started 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:
Buffet-Deck 14 Garden Cafe - Portside Waiter Station Midship
|
|
Violation:
When the inspector arrived in the area, half of the portable waiter station was resting on a carpeted surface. This waiter station was filled with soiled utensils and food debris. The carpet in front of the waiter station was soiled with an orange residue. Corrections started immediately.
|
|
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, 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:
Galley-Deck 14 Garden Cafe Scullery
|
|
Violation:
The top of the bulkhead mounted electrical box for the soap dispenser was soiled to sight and touch with greater than a day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray and black residue. Corrections started 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:
Pantry-Waves Portside
|
|
Violation:
There was a metal, mobile beverage cart with taps on top which was placed for service just outside of the crew entrance behind the bar. The area was beneath the deckhead overhang which was constructed of tarp and rope.
|
|
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.:
34
|
|
Site:
Buffet-Deck 14 Starboard Juice Bar
|
|
Violation:
The drain tube for the frozen drink machine was unable to drain. Pooled moisture was observed resting inside this tube. Additionally, this drain tube was covered in condensation. Corrections started immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 Garden Cafe - Portside Waiter Station Midship
|
|
Violation:
One fruit fly was observed flying around the mid ship soiled item waiter station. This area was in service.
|
|
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:
Pantry-Vibes
|
|
Violation:
When the inspector entered the Vibes bar area, the bar pantry door was open to the outside pool area. The instructor discussed that the door being left open was a pest access hazard.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
|
|