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Item No.:
*
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Site:
Food Service General-Renovation
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Violation:
The vessel is currently undergoing maintenance in the preparation and provision rooms to address the excessive accumulation of condensation on the deckhead that was noted in this report, in addition to other condensation issues. At the time of the inspection, pipes, wires, and insulation were exposed, and there were large openings to the plenum space behind the bulkhead. Crew reported this was part of the ongoing renovation, due to be complete at the end of May.
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Recommendation:
Upon completion of renovation, ensure all food areas are closed off to the plenum and void spaces. Ensure exposed pipes, wires, and insulation are closed off from the food areas, and ensure these areas are easily cleanable. Ensure condensation does not accumulate on the deckhead or drip onto food or food service items.
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Item No.:
08
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Site:
Potable Water-Air Gaps for Mineralizers
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Violation:
The list of air gaps appeared to show only one air gap for the three mineralizer drain lines. Mineralizers 1 and 2 combined for one air gap and mineralizer 3 had a separate air gap.
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Recommendation:
Update the list of air gaps to reflect two total.
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Item No.:
08
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Site:
Buffet-Lido Forward Beverage Stations
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Violation:
Crew were unable to identify a backflow preventer for the coffee machines at both the port and starboard beverage stations. Technical staff were called and confirmed there were none installed. Crew immediately began work to install backflow preventers.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment;
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Item No.:
18
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Site:
Galley-Cold Galley Walk-In Refrigerator Room 11-16
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Violation:
Two trays containing smoked salmon were stored above 5 bins of cut fruit that included oranges, pineapples, and lemons. The trays of smoked salmon were immediately moved.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Provisions-Beer Store
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Violation:
Excessive condensation accumulated in front of the fan unit in the beer store. Dripping was noted onto boxes of beverages and beverage bottles below. At least 10 boxes containing beverages were excessively wet.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Dairy
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Violation:
In an area undergoing the renovation noted above, water was dripping from the deckhead onto a box of lamb below. Three drops were noted. The food was immediately moved.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Cold Galley Ice Machine
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Violation:
At least 7 flakes of black debris were noted on ice inside the ice bin. The two recirculating baths in the machine also contained black debris. Crew reported they already requested new machines.
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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.
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Upright Refrigerator
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Violation:
Six yogurt containers were excessively soiled with black and brown debris. The containers were discarded.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Guy's Burger
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Violation:
A crew member walked out of the galley with a container of bacon, walked through a guest area to the condiment station, and refilled the bacon container. When the crew member was walking from the galley to the condiment station, the area was in operation and was busy with guests. The pan of bacon was not covered or otherwise protected.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Lido Pizza Station
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Violation:
Passengers were able to stand less than 1 meter from the area where crew cut and served pizza. A portable sneeze shield was immediately brought to the area.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Bar-Blue Iguana / Tequila Bar
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Violation:
Inside the left counter-recessed ice bin, the scoop was lying on top of the ice and the handle was in contact with the ice.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
21
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Site:
Buffet-Guy's Burger
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Violation:
The sealant around the tile coving of the red counter was chipping, creating a difficult to clean area.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Italian Pantry
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Violation:
The blast chiller door gasket was loose.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Bonsai Sushi Show Galley
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Violation:
There were two long cracks on the preparation counter near the utility sink, approximately 4-6 inches long, which created difficult to clean areas.
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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.
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Item No.:
21
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Site:
Galley-Appetizer
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Violation:
The bottom of the gasket of the blast chiller was loose and not resealing. The bottom gasket of the undercounter refrigerator 6th from the end was also loose and not resealing.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
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Item No.:
22
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Site:
Galley-Starboard Dishwash
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Violation:
The final rinse overflow was leaking water onto the deck and was not directed to the scupper. The machine had been tested earlier in the morning but was not in use at the time of inspection.
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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;
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Item No.:
22
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Site:
Galley-Port Dishwash
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Violation:
Waste water was continuously leaking onto the deck from the port dishwash machine drain valve. Crew were able to plug the dishwash drain valve and corrected the issue immediately. Additionally, water from where the wash and prewash recirculating water bath met was overflowing and leaked onto the deck. Crew reported this was due to a loose gasket.
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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;
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The dishwash was placed out of service the morning of the inspection. The glasswash was out of service for approximately 1 month.
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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.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The fresh water pipe in the machine was leaking, leading to standing water on the deck. Crew immediately began repairs.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
26
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Site:
Galley-Cold Galley Ice Machine
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Violation:
The two recirculating baths of the ice machine contained black debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Steakhouse
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Violation:
Six slotted fasteners on the coffee machines were soiled. Slotted fasteners were approved for this machine, but are required to be maintained clean when not in use. The area was not in operation.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Red Frog
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Violation:
Two beer taps were soiled with brown debris inside on the food-contact surface. The area was open but the taps were not connected to beer kegs. They had been disconnected and cleaned the previous night.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Guy's Burger
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Violation:
Excessive grease accumulated on the rack over the flat grills.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Food Service General-
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Violation:
In areas in operation and not in operation, many refrigerator handles, cabinet handles, and doors were found soiled with food debris. The inspector and crew discussed 1) increasing handwashing to prevent soil from being transferred to those areas; and 2) cleaning and sanitization.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Port Aft Ice Machine
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Violation:
White debris was noted on the handle of the ice scoop. The scoop was taken to be rewashed immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Hot Galley
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Violation:
Debris was noted on the bottom of a plate trolley containing 3 stacks of plates. A similar finding was noted on the previous report.
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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.
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Item No.:
29
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Site:
Bar-Blue Iguana / Tequila Bar
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Violation:
The large waste receptacle of aluminum cans was blocking the handwash station.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Hot Galley
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Violation:
The drain pipe for the handwash station next to the knife locker was not attached to the sink. When the sink was in use, water sprayed onto the deck below and was not directed to the scupper. This was immediately corrected.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Galley-Salad Bar Pantry
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Violation:
A paper cup, wrappers, and peanut shells were found in the open waste bin for the handwash sink next to the crew break room.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Salad Bar Pantry
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Violation:
Three screws were missing to the hatch in the deckhead in front of the upright refrigerators next to the crew break room. Water was dripping from these areas onto the deck below.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Salad Bar Pantry
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Violation:
The deckhead panels in front the upright refrigerator next to the crew break room were not sealed, creating a seam.
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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 maintained in good repair.
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Item No.:
33
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Site:
Provisions-Dairy
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Violation:
Water was dripping from a hatch on the deckhead. No food was stored on the shelving units under this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Dairy
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Violation:
In an area undergoing the renovation noted above, water was dripping from the deckhead onto a box of lamb below. The food was immediately moved.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Steakhouse
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Violation:
The deck under the wine refrigerator was excessively soiled with greater than a day's accumulation of debris. The area was not in operation.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
The light panel over the tilting kettles was loose, creating a gap between the panel and the deckhead.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Bonsai Sushi Show Galley
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Violation:
Large areas of the bulkhead decorative layer were peeling, creating difficult to clean areas, including 1) large pieces were peeling off the bulkhead near the juncture with the coving near the waste receptacles; and 2) pieces were peeling behind the preparation counter near the utility sink.
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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 maintained in good repair.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Decks throughout the galley and food service areas, including main galley, crew galley, lido galley, and preparation rooms were in disrepair. There were many areas of recessed grouting and chipped tiles throughout the decks. For example: 1) a large piece of tile was missing next to the main galley port dishwash handwash station, which led to standing water; 2) a black substance was noted in the port wine locker where recessed grout had led to standing water; 3) many areas of grout under the clean dish drying area of the main galley pot wash had become brown; and 4) recessed grouting in front of the flat grills in the main galley hot galley was especially deep.
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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, 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.
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Item No.:
33
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Site:
Galley-Paper Locker Adjacent to the Dishwash Machines
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Violation:
Greater than one day's accumulation of debris was noted on the deck.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Fruit and Vegetable Store
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Violation:
Towards the back of the room, where the metal deck met the tiles, water was coming up through the deck when the metal was stepped on. The source of the water was not known.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Meat and Poultry Freezer
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Violation:
A large icicle, approximately 8-10 inches long and 4 inches wide, accumulated on a sprinkler head.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Crew Mess Locker Next To Soda Machine
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Violation:
The deck was soiled with greater than a day's accumulation of debris. Coving was missing.
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Recommendation:
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). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
35
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Site:
Galley-Hot Galley
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Violation:
The drain pipe for the handwash station next to the knife locker was not attached to the sink. When the sink was in use, water sprayed onto the deck below and was not directed to the scupper. This was immediately corrected.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Port Dishwash
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Violation:
Waste water was continuously leaking onto the deck from the port dishwash machine drain valve. The water was not directed to a drain or scupper, and this caused standing water. Crew were able to plug the dishwash drain valve and corrected the issue immediately. Additionally, water from where the wash and prewash recirculating water bath met was overflowing and leaked onto the deck. Crew reported this was due to a loose gasket.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Port Dishwash
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Violation:
The final rinse overflow was leaking, causing fresh water to collect on the deck below the machine. The water was not directed to a scupper.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Starboard Dishwash
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Violation:
The final rinse overflow was leaking water onto the deck and was not directed to the scupper. The machine had been tested earlier in the morning but was not in use at the time of inspection.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Locker
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Violation:
The shield for the light fixture was cracked and a large piece was missing.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Center Galley
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Violation:
Excessive condensation accumulated over the tilting kettles.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Port Dishwash
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Violation:
Excessive condensation accumulated over the soiled end of the port dishwash machine. Dripping was noted at the soiled end and clean dishes were not impacted.
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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.
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Item No.:
37
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Site:
Galley-Soup Station
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Violation:
Excessive condensation accumulated on the deckhead over 1) the preparation counter to the right of the soup kettles; 2) on the right corner in front of the preparation counter next to the kettles; 3) on the ventilation hood over the kettles; and 4) in front of the hatch window next to the kettles. No dripping was noted and no food was impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Potwash Machine
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Violation:
Excessive condensate accumulated over the soiled end of the potwash machine. Dripping was noted over the soiled end. No clean dishes were observed being impacted.
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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.
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Item No.:
37
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Site:
Galley-Combination Ovens
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Violation:
Excessive condensation accumulated above the left combination oven which was in use.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Provisions-Beer Store
|
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Violation:
Excessive condensation accumulated in front of the fan unit in the beer store. Dripping was noted onto boxes of beverages and beverage bottles below.
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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. Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
37
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Site:
Buffet-Guy's Burger
|
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Violation:
Excessive grease accumulated on the rack over the flat grills. No dripping was observed.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Buffet-Crew Mess
|
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Violation:
One small fly was noted by the ice cream machine. The area was open for service.
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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.
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Item No.:
39
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Site:
Buffet-Crew Mess Locker Next To Soda Machine
|
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Violation:
One small fly was noted.
|
|
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.
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Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
Some of the rat guards on the mooring lines did not prevent rodents from entering the vessel. Most guards were 5-sided and had large openings around the lines, or the lower piece was not tight to the line.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
43
|
|
Site:
Housekeeping-Suite Shower Head Disinfection Records
|
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Violation:
Some records had the exact same 10-minute disinfection times for all 50+ suite shower heads during different months. When comparing one month's record, the exact same times matched the same suites for a different month. This was observed on more than one occasion and the validity of these records could not be verified. All entries were signed by the stateroom steward and management.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Accurate records with actual shower head disinfection timeframes must be maintained aboard for 12 months and must be available for review during inspections.
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