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Item No.:
10
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Site:
Recreational Water Facilities-Sedimentation Test
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Violation:
The January 2025 quarterly sedimentation test was missing for all the whirlpool's sand filters. Staff were unsure if it was completed.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. Inspections and sedimentation tests must be conducted quarterly for all RWFs. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
17
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Site:
Buffet-Deck 5 Bonsai Sushi
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|
Violation:
The sushi display unit did not have a time control label; however, it was listed on the time control plan.
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Recommendation:
Ensure cabinets and compartments on time control are physically labeled.
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Item No.:
18
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|
Site:
Galley-Undercounter Dry Storage
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|
Violation:
A can of salt had red droplets on the protective lid. The salt was discarded immediately.
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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. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
21
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Site:
Buffet-Beverage Station
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|
Violation:
The ambient air thermometer inside the milk dispensing machine was broken.
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|
Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
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Item No.:
21
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|
Site:
Buffet-Deck 10 Lido Marketplace Starboard Storage Room
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|
Violation:
Eight pastry covers were excessively cracked around the bottom edges which created difficult to clean surfaces.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Buffet-Deck 10 Lido Marketplace Forward Line and Aft Line
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|
Violation:
The grout-like sealant around all the counter-recessed cold wells and hot plates was in disrepair with portions missing which created rough, difficult to clean surfaces.
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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. 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:
Buffet-Deck 10 Lido Marketplace Forward Line
|
|
Violation:
The wood cabinet around the fire extinguisher was in disrepair with portions missing on the corners which created difficult to clean surfaces.
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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. 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:
Buffet-Deck 10 Lido Marketplace
|
|
Violation:
Countertop BRDWT-4 was in disrepair with deep crevices on the top which were difficult to clean.
|
|
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
|
|
Site:
Buffet-Deck 10 Seafood Shack
|
|
Violation:
The grout-like sealant around all the counter-recessed hot plates was in disrepair with portions missing which created rough, difficult to clean surfaces or portions not adhering to the hot plate edges which created a seam between the two surfaces.
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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. 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 3 Portside Warewash
|
|
Violation:
A plastic glass was in the bottom of the wash tank in the in-use flight-type warewash machine.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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|
Site:
Galley-Deck 3 Portside Warewash
|
|
Violation:
The middle nozzle of the final sanitizing rinse upper spray arm was completely blocked in the flight-type warewash machine.
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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-Warewash
|
|
Violation:
The flight-type dishwash machine was out of order and under maintenance during the 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; (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:
Buffet-Deck 10 Lido Marketplace Forward Line
|
|
Violation:
The chlorine sanitizing solution was cloudy with a sheen on the surface and a wiping cloth was stored in the sanitizing solution bucket.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The potwash machine was out of order. Staff stated it will be replaced during dry dock in January 2026.
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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.:
24
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|
Site:
Buffet-Deck 10 Lido Marketplace Forward Line
|
|
Violation:
The chlorine concentration measured greater than 200 ppm in the sanitizing solution bucket.
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|
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).
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Item No.:
24
|
|
Site:
Galley-Deck 3 Portside Warewash
|
|
Violation:
The plate surface temperature for the in-use flight-type warewash machine did not reach the minimum 160F. The inspector measured the plate surface temperature three times using a tip-sensitive thermometer with maximum temperature results of 159.5F, 155.3F, and 156.4F. Crew measured the plate surface temperature one time with a result of 156.4F. The machine's temperature gauge stated the final sanitizing rinse temperature at the manifold was between 187F to 192F.
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|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
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|
Site:
Buffet-Deck 10 Lido Marketplace Forward Line
|
|
Violation:
A wiping cloth was stored in a bucket with cloudy chlorine sanitizing solution with a sheen on the surface.
|
|
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.
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Item No.:
26
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
The juice dispenser had more than a day's worth of food residue in the corner edges of the back food splash zone and dried food debris on the inner corners of the dispenser.
|
|
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.
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|
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Item No.:
27
|
|
Site:
Galley-Deck 10 Lido Marketplace Hot Galley
|
|
Violation:
Two deck ovens were soiled on the top from condensate that dripped from the deckhead exhaust vent above the equipment.
|
|
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
|
|
Site:
Buffet-Deck 10 Lido Marketplace Portside Beverage Station
|
|
Violation:
The countertop below the hot chocolate machine was excessively soiled with four round circles of old food residue. Staff stated equipment was recently changed in that location.
|
|
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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|
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Item No.:
27
|
|
Site:
Buffet-Deck 10 Seafood Shack
|
|
Violation:
The grout-like sealant around the counter-recessed hot plates was soiled with old food debris and discolored liquid in between the sealant and hot plate seam.
|
|
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
|
|
Site:
Buffet-Deck 10 Aft Beverage Station
|
|
Violation:
Two previously cleaned and sanitized coffee pots stored in the undercounter cabinet were soiled with white residue on the outside, nonfood-contact surface.
|
|
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
|
|
Site:
Buffet-Deck 10 Lido Marketplace Forward Line and Aft Line
|
|
Violation:
The grout-like sealant around the counter-recessed cold wells and hot plates was soiled with old food debris and discolored liquid in the rough crevices and in between the sealant and hot plate.
|
|
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
|
|
Site:
Pantry-Deck 10 Blue Iguana
|
|
Violation:
Black residue was on the interior nonfood-contact surface of two ice crushing machines, between the ice storage area and the exterior of the machine. Both machines were taken out of service and cleaned immediately.
|
|
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
|
|
Site:
Pantry-Deck 3 Main Galley
|
|
Violation:
One ice crushing machine had black residue between the ice storage area and the exterior of the machine. The machine was taken out of service and cleaned immediately.
|
|
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
|
|
Site:
Galley-Deck 10 Portside Warewash
|
|
Violation:
The top of the flight-type warewash machine was soiled with condensate that dripped from the overhead deckhead light.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Galley-Handwashing Facility
|
|
Violation:
The handwashing facility near the soiled dishware drop-off area was missing paper towels.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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|
|
Item No.:
30
|
|
Site:
Galley-Deck 10 Pizzeria
|
|
Violation:
The soap dispensers were in disrepair and would not dispense soap at both the galley's handwashing facility and the show galley's handwashing facility. Staff immediately corrected the show galley's soap dispenser.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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|
|
Item No.:
30
|
|
Site:
Buffet-Handwashing Facility
|
|
Violation:
The single handwashing facility was missing paper towels and the double-faucet handwashing facility was missing paper towels in one of its two paper towel dispensers. The area was in operation during the time of the inspection.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
The deck tiles were in disrepair in the crew galley and the deck tile grout was in disrepair with portions missing or recessed and soiled with old food debris in the following locations:
1. Deck 10 Blue Iguana Galley
2. Deck 10 Lido Marketplace Portside Omelet Station
3. Deck 11 Cucina Del Capitano Galley
4. Main Galley
5. Crew Galley
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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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|
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Item No.:
33
|
|
Site:
Buffet-Deck 10 Lido Marketplace Portside and Starboard Side Swirls
|
|
Violation:
The deckhead panels and wood-like beams were soiled with an unknown, dark-colored reside. Additionally, the deckhead was perforated which exposed the void space above the food area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 Lido Marketplace Portside Omelet Station
|
|
Violation:
The electrical outlets at the front preparation counter were excessively soiled with more than a day's accumulation of grease residue.
|
|
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 10 Lido Marketplace Hot Galley
|
|
Violation:
Condensate dripped from the deckhead exhaust vent onto two deck ovens.
|
|
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 10 Portside Warewash
|
|
Violation:
Condensate dripped from the deckhead light above the flight-type warewash machine onto the top of the machine. Additionally, condensate collected on the soiled side deckhead of the glasswash machine outside the ventilation exhaust overhang.
|
|
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
|
|
Site:
Galley-Deck 3 Portside Hot Galley
|
|
Violation:
The steam line below bain-marie table 4 was dripping liquid onto the deck below.
|
|
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 Forward Warewash
|
|
Violation:
Condensate collected on the deckhead above the flight-type warewash machine.
|
|
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-Potwash Soiled Drop-Off Area
|
|
Violation:
The deckhead exhaust vent was in disrepair and hanging down from the deckhead, which exposed the plenum.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dairy
|
|
Violation:
The deckhead panel near the entrance door was missing which exposed overhead cables.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Food Transportation Corridor I-95
|
|
Violation:
An excessive amount of condensate was on multiple deckhead air supply vents.
|
|
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-Coffee Station
|
|
Violation:
An excessive amount of coffee residue was on the deck below the coffee machine's undercounter technical compartment.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 10 Lido Marketplace
|
|
Violation:
The far-left tilting pan's deck sink drain was clogged with food residue which caused liquid to accumulate in the deck sink.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 10 Seafood Shack Walk-In Refrigerator
|
|
Violation:
The evaporator condensing unit's drain line was clogged and water overflowed and pooled on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Buffet-Coffee Station
|
|
Violation:
The deck drains were clogged with excessive coffee residue which caused a buildup of liquid on the deck below the coffee machine's undercounter technical compartment.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The light intensity between both deck ovens and the side bulkhead measured less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 10 Portside Warewash
|
|
Violation:
Condensate dripped from the deckhead light above the flight-type warewash machine onto the top of the machine. Additionally, condensate collected on the soiled side deckhead of the glasswash machine outside the ventilation exhaust overhang.
|
|
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 condensate from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 10 Lido Marketplace Potwash
|
|
Violation:
The ventilation exhaust from the potwash machine was overcome by the nearby air supply, so excessive steam was blowing across the area and not properly exhausting.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 10 Lido Marketplace Hot Galley
|
|
Violation:
The deckhead exhaust vent collected condensate which dripped onto two deck ovens.
|
|
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 all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Forward Warewash
|
|
Violation:
Condensate collected on the deckhead above the flight-type warewash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensate from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Cold Cuts Station
|
|
Violation:
One house fly was on a pair of tongs next to cheese and turkey slices. No food was impacted.
|
|
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.:
39
|
|
Site:
Galley-Soup Station
|
|
Violation:
A fly was on the soup kettle. The area was in operation; however, no food was impacted.
|
|
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.:
39
|
|
Site:
Food Service General-Flies
|
|
Violation:
House flies and small flies were throughout multiple outlets including:
1. Deck 10 Lido Marketplace Warewash: one housefly
2. Deck 5 Main Galley Extension: one housefly, one small fly
3. Deck 5 Main Galley Hot: one housefly near soup kettle
4. Deck 5 Main Galley Portside Ice Machine: one small fly
5. Deck 5 Main Galley Potwash: one housefly, one small fly
6. Deck 5 Main Galley Forward Warewash: one small fly
7. Deck 5 Fahrenheit 555 Steakhouse Galley: two small flies
8. Deck 5 Alchemy Bar Pantry: two house flies, one small fly
|
|
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:
Buffet-Deck 10 Seafood Shack
|
|
Violation:
One dead housefly was on the deck near the entrance to the galley. The area was not in operation.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
44
|
|
Site:
Children Area-Diaper Changing Station
|
|
Violation:
Staff stated they spray disinfecting solution onto a rag and then wipe the diaper changing station's surfaces which does not allow for proper saturation or contact time.
|
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Recommendation:
Ensure the supervisor or person in charge of the child activity center operations on the vessel demonstrates to VSP ? during inspections and on request ? knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 10 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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