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Item No.:
08
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Site:
Potable Water-ECR
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Violation:
The backflow prevention device on the espresso machine potable water supply was not listed on the cross-connection control log.
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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.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis (RO) 1
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|
Violation:
This RO plant was recently installed in late 2024. The permeate lines before dosing and pH control were not striped blue/gray/blue. Additionally, the potable water lines after dosing and pH control were not striped blue/green/blue or blue only. Corrections started immediately.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 - Starboard Whirlpool
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|
Violation:
Two cushions were partially blocking the safety sign. This was corrected.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.8.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 - Deep Pool
|
|
Violation:
The starboard safety sign had a tape over the wording advising to shower before entering the facility and advising against the use by children in diapers or who are not toilet trained.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
13
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|
Site:
Bar-Deck 4 - Living Room Bar
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|
Violation:
Cutting garnishes was done at the bar and not in the pantry.
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Recommendation:
Ensure that this activity occurs in the pantry, an area built for food preparation.
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Item No.:
16
|
|
Site:
Galley-Deck 5 - Pool House
|
|
Violation:
The temperature of a small container of roasted eggplant from January 7 was 46-49F. It was discarded after the finding.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
|
|
Site:
Buffet-Deck 3 - EDR Staff Mess
|
|
Violation:
A plate with sliced bread was next to the toaster. The bread was unprotected. Corrections started immediately.
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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
|
|
Site:
Provisions-Deck 3 - Hotel Store
|
|
Violation:
Coffee, tea boxes, and food equipment were stored in this room that had an unfinished deckhead. Deckhead pipes and ducts were exposed and they were heavily soiled.
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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; (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.
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Item No.:
19
|
|
Site:
Bar-Deck 3 - Marina Terrace
|
|
Violation:
The gelato cart had a dipper well that was not protected. The cart has a front glass panel that does not effectively protect the well when persons stand within one meter.
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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
|
|
Site:
Provisions-Deck 3 - Landing Area
|
|
Violation:
This area was used for food storage. The deckhead around a smoke detector was heavily soiled with dust. Food provisions were stored underneath.
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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; (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.
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Item No.:
19
|
|
Site:
Provisions-Deck 3 - Pastry Walk-in Freezer
|
|
Violation:
Foods in the pastry, vegetable, meat and poultry, and fish freezers had accumulations of ice. This was mostly notable in the pastry freezer.
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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; (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.
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Item No.:
20
|
|
Site:
Bar-Deck 3 - Marina Terrace
|
|
Violation:
The gelato cart was out of order.
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|
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.
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Item No.:
20
|
|
Site:
Preparation Room-Deck 3
|
|
Violation:
The deli slicer and the undercounter refrigerator were out of order.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
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Item No.:
20
|
|
Site:
Buffet-Deck 3 - EDR Staff Mess
|
|
Violation:
The undercounter refrigerator was out of order.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
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Item No.:
20
|
|
Site:
Bar-Deck 4 - Living Room Bar
|
|
Violation:
The cutting board used for cutting garnish was heavily scratched and scored. Corrections started immediately.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Item No.:
21
|
|
Site:
Bar-Deck 4 - Living Room Coffee Counter
|
|
Violation:
Cables were draped on the counter under the espresso machine, making cleaning difficult. Corrections started immediately.
|
|
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
|
|
Site:
Bar-Deck 3 - Marina Terrace
|
|
Violation:
The undercounter technical compartments had signs of heavy corrosion.
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|
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.
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Item No.:
21
|
|
Site:
Bar-Deck 10 - Observation Lounge
|
|
Violation:
A power cable was draped on the counter under the espresso machine, making cleaning difficult. Corrections started immediately.
|
|
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
|
|
Site:
Bar-Deck 10 - Observation Lounge
|
|
Violation:
A galvanized metal container had signs of corrosion and had difficult to clean features.
|
|
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.
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Item No.:
21
|
|
Site:
Bar-Deck 6 - Pool House
|
|
Violation:
The laminate on several of the undercounter doors was scratched and peeled off, making cleaning difficult.
|
|
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
|
|
Site:
Galley-Deck 4 - Evrima Beverage Counter
|
|
Violation:
Four tubes, previously used as legs for a toaster, were open and difficult to clean.
|
|
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
|
|
Site:
Provisions-Deck 3
|
|
Violation:
At least three wood pallets were used for food storage. The pallets had difficult-to-clean features and were provisioned 5 days ago.
|
|
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.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 - Evrima Potwash
|
|
Violation:
The potwash machine was out of order.
|
|
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
|
|
Site:
Galley-Deck 8 - Mistral
|
|
Violation:
The hood-type potwash machine was out of order.
|
|
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
|
|
Site:
Galley-Deck 5 - Pool House Potwash
|
|
Violation:
Large metal bowls were stacked inside the sanitizing solution of the 3-compartment sink, limiting the utensil surface area exposed to the sanitizing solution. Corrections started immediately.
|
|
Recommendation:
Ensure that utensils are fully exposed to the sanitizing solution.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Pool House
|
|
Violation:
A bucket had a cloudy sanitizing solution. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - EDR
|
|
Violation:
A bucket had a cloudy sanitizing solution. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - EDR Potwash
|
|
Violation:
The hood-type potwash machine was out of order.
|
|
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.:
26
|
|
Site:
Galley-Deck 4 - Evrima Pastry
|
|
Violation:
One of the blades of the previously cleaned ice cream machine was soiled with food residues. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Bar-Deck 4 - Wine Bolt
|
|
Violation:
The previously cleaned wine preserving machine was soiled with food residues in the vacuum port. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Evrima Pastry
|
|
Violation:
The counter under the food dehydrator was soiled with debris. Corrections started 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:
Bar-Deck 4 - Living Room Coffee Counter
|
|
Violation:
The backside of the espresso machine was soiled with an accumulation of dust. Additionally, the counter under the machine was soiled with debris. Corrections started 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 3 - EDR
|
|
Violation:
The underside of the combination oven was heavily soiled with more than a day's accumulation of grease.
|
|
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:
Bar-Deck 3 - Marina Terrace
|
|
Violation:
The top of the previously cleaned gelato cart was soiled with sticky residues.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 4 - Evrima
|
|
Violation:
Food service utensils and equipment were stored directly on the deck under the seats. These areas had signs of corrosion and were soiled with debris.
|
|
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).
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|
|
Item No.:
28
|
|
Site:
Provisions-Deck 3 - Hotel Store, Consumables Locker, and Hotel Equipment Locker
|
|
Violation:
Deckhead pipes and ducts were exposed and they were heavily soiled. Boxes of paper cups and wine glasses were stored directly on the deck. The deck was heavily soiled with debris.
|
|
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).
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|
|
Item No.:
29
|
|
Site:
Galley-Deck 4 - Evrima
|
|
Violation:
The lowest water temperature at the handwashing station was 130F and it was difficult to wash hands. Corrections started immediately.
|
|
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).
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Evrima
|
|
Violation:
There were two large bulkhead openings in the galley lobby. Corrections started 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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Talaat Nam Sushi Counter
|
|
Violation:
The gypsum board deckhead had signs of food splash. This material is difficult to clean. Additionally, the laminate back bulkhead and column were heavily scratched. The bulkhead, column, and deckhead should be made of stainless steel in this food preparation area.
|
|
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. 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:
Bar-Deck 6 - Pool House
|
|
Violation:
The deckhead above the front bar counter had signs of food splash. 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:
Galley-Deck 3 - EDR
|
|
Violation:
The steam drain pipe of the baker's oven was resting on the deck, making cleaning difficult. Additionally, the deck under the baker's oven was heavily soiled with more than a day's accumulation of debris.
|
|
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. 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:
Bar-Deck 4 - Living Room Bar
|
|
Violation:
The deckhead had signs of food splash.
|
|
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 3 - EDR
|
|
Violation:
The bulkhead-mounted water filter for the drinking fountain had difficult-to-clean features, such as corrosion and a wrap of aluminum foil. Corrections started 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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - EDR
|
|
Violation:
The grease release valve of the deckhead-mounted hood above the combination oven was soiled with more than a day's accumulation of grease. 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:
Provisions-Deck 3 - Hotel Store, Consumables Locker, and Hotel Equipment Locker
|
|
Violation:
Coffee and tea boxes were stored under an unfinished deckhead. Deckhead pipes and ducts were exposed and they were heavily soiled. Boxes of paper cups and wine glasses were stored directly on the deck. The deck was heavily soiled with debris.
|
|
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. 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:
Provisions-Deck 3 - Landing Area
|
|
Violation:
This area was used for food storage. The deckhead around a smoke detector was heavily soiled with dust. Food provisions were stored underneath.
|
|
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:
Provisions-Deck 3 - Freezers
|
|
Violation:
The deckheads and bulkheads of the pastry, vegetable, meat and poultry, and fish freezers had heavy accumulation of ice. This was mostly notable in the pastry freezer.
|
|
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:
Provisions-Deck 3 - Dry Store
|
|
Violation:
The deck under the shelving stands and pallets was heavily soiled.
|
|
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:
Provisions-Deck 3 - Trolley Wash
|
|
Violation:
The deckhead, deck, and bulkheads had signs of corrosion.
|
|
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:
Provisions-Deck 3 - Trolley Wash
|
|
Violation:
The spray hose was leaking. Corrections started immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Bar-Deck 4 - Living Room Cafe
|
|
Violation:
Books were displayed for decoration on the back bulkhead bottle display shelving. The books were removed after the finding.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
38
|
|
Site:
Bar-Deck 10 - Observation Lounge
|
|
Violation:
A metal container with ashes and cigarette butts was in the pantry.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 6 - Pool House
|
|
Violation:
One fly was in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Hotel Stores
|
|
Violation:
None of the hotel stores were included in the IPM active and passive monitoring.
|
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Recommendation:
Ensure that the hotel stores are included in the IPM active and passive monitoring.
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Item No.:
43
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Site:
Ventilation-Shower Head Disinfection
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Violation:
Records documented the cleaning and disinfection of 149 shower heads in October 2024, but not before. It was unclear if this process occurred in at least 6-month intervals.
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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. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel.
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