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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log
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Violation:
The AGE log did not include all of the information specified in the template in the 2011 VSP Operations Manual, annex 13.2.2, some of the information was in the incorrect order, and there were some extra columns. There were no columns for case identification and the time of reporting to medical. The columns for passenger meal seating, crew position, and cabin number were in the incorrect order. There were extra yes/no columns for diarrhea, vomiting, and fever. (2011 VSP Operations Manual)
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Recommendation:
Utilize the template in Annex 13.2.2 for the GI log.
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Item No.:
08
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Site:
Potable Water-Distallate Water Lines
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|
Violation:
The distillate lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue). These lines were painted blue only. (2011 VSP Operations Manual)
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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|
Violation:
The pedicure throne in the spa was listed with one backflow prevention device, but there were two backflow prevention devices installed on the potable water lines.
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Recommendation:
Update the backflow prevention assembly list to accurately reflect the type and number of backflow prevention assemblies installed at this location.
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Item No.:
08
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Site:
Potable Water-Spa
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Violation:
A backflow prevention device was not installed on the hose at the hair sink closest to the pedicure throne.
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Recommendation:
Install an appropriate backflow prevention assembly at this location.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Sign at Swimming Pool and Whirlpools
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Violation:
The signs posted in the area of the swimming pool and two whirlpools did not include the following: do not use these facilities if you are experiencing diarrhea, vomiting, or fever; no children in diapers or who are not toilet trained; and bather load number. In addition, the sign for the whirlpool did not include cautions for: individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and pregnant women, elderly persons, and children. The sign also cautioned against exceeding 20 minutes of use, instead of 15 minutes. (2011 VSP Operations Manual)
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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 6.7.1.1.1, 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Sign at the Thalasso Pool
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Violation:
The sign posted at the thalasso pool did not include the following: do not use these facilities if you are experiencing diarrhea, vomiting, or fever; no children in diapers or who are not toilet trained; shower before entering the facility; and bather load number. In addition, the sign did not include cautions for: individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and pregnant women, elderly persons, and children. The sign also did not include a caution against exceeding 15 minutes of use. (2011 VSP Operations Manual)
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Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Depth Markers
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Violation:
The depth markers for the swimming pool were in feet only and did not include meters.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Equipment
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|
Violation:
The pole of the rescue hook at the swimming pool was not long enough to reach the center of the pool from side, plus 2 feet. (2011 VSP Operations Manual)
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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|
Violation:
The chlorine concentration at the start and the completion of the shock halogenation of the spas were not recorded. (2011 VSP Operations Manual)
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Load
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|
Violation:
The maximum bather loads were not documentation for the swimming pool, thalasso pool, and two whirlpools. (2011 VSP Operations Manual)
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|
Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
No secondary form of antientrapment protection, such as an alarm or certified drain covers, was provided in the main swimming pool. The pool has gravity drainage with the two bottom drains that are more than three feet apart. (2011 VSP Operations Manual)
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainers
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|
Violation:
Documentation was not available indicating that the hair and lint strainers and their housings for the swimming pool, thalasso pool, and two whirlpools were cleaned, rinsed and disinfected (with a 50 ppm solution for one minute, or equivalent CT value) weekly. (2011 VSP Operations Manual)
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|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
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|
Violation:
The Fecal and Vomit Accident Plan indicated a contact time of 960 minutes for 10 ppm of chlorine instead of 1530 minutes. (2011 VSP Operations Manual)
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|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
10
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|
Site:
Housekeeping-Individual Cabin Whirlpools
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|
Violation:
The documentation for cleaning and disinfecting the cabin whirlpools included a contact time of only 10 minutes for a chlorine concentration of 10 ppm rather than a contact time of 60 minutes. (2011 VSP Operations Manual)
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|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
16
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|
Site:
Buffet-Terrace Buffet - Egg Station
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|
Violation:
The Consumer Advisory stating that undercooked or raw 'eggs' 'may increase your risk for foodborne illness, especially if you have certain medical conditions,' was not posted. (2011 Operations Manual)
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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|
Site:
Galley-Hot Galley - Baine Marie
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|
Violation:
Condensate dripped from the bottom edge of the stainless steel counter, directly into numerous foods on hot holding in the baine marie. Foods included eggs, bacon and sausage.
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|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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|
Site:
Galley-Terrace Buffet
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|
Violation:
The handles of serving utensils for the sliced-fresh fruit section were in direct contact with the sliced fresh fruit.
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|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
20
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|
Site:
Galley-Garde' Manager
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|
Violation:
Deep gouges, chips and cracks made the plastic press plate of the slicer difficult to clean.
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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.
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Item No.:
21
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|
Site:
Buffet-Crew Mess
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|
Violation:
The coin-operated soda machine was mounted on legs that elevated the machine less than 2-inches off the deck. This item was noted on the previous inspection on 15 July 2011.
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|
Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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|
Site:
Galley-Wave Ice Cream - Juice Station
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|
Violation:
A gap of 1/2-inch was present where the beverage supply tubes penetrated the stainless steel counter-top to reach the dispensing head of the juice machine, which made cleaning difficult. In addition, the insulation protecting the beverage tubing was peeling, creating a difficult to clean surface.
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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-Terrace Preparation Galley
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|
Violation:
A large crack created a difficult to clean seam along the space between the two hot plates on the stove.
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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.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The soiled utensil storage area for the potwash was too small for the operations being conducted at the time of the inspection. Two soiled large plastic thermal food containers were stored directly on the deck. Additionally, an excessive accumulation of soiled pots were stacked from the deckstand to the deckhead.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
23
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|
Site:
Galley-Dishwash
|
|
Violation:
Large pieces of food debris such as egg shells and slices of tomatoes, and a mass of wet paper residue from single service sugar packets and wax paper soiled the final rinse tank, the rinse tank and the wash tank of the in-use flight-type warewash machine.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
|
|
Site:
Buffet-Terrace - Starboard Beverage Station
|
|
Violation:
A heavy accumulation of scale and old sticky residue soiled the protective covering, the ice chute and the water dispensing nozzle of the combination ice/water machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Garde' Manager
|
|
Violation:
Food particles soiled the back plate, the front plate and plastic press plate of the previously cleaned slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-Terrace Preparation Galley
|
|
Violation:
Deposits of old grease and food residue soiled the crack between the hot plates.
|
|
Recommendation:
Ensure non-food-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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Item No.:
30
|
|
Site:
Galley-Garde' Manager
|
|
Violation:
Paper towels were not available in the handwash station at the end of the preparation counter in the Gardé Manager.
|
|
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.:
33
|
|
Site:
Galley-Terrace Preparation Galley
|
|
Violation:
Moderate deposits of dust and lint soiled the deckhead immediately adjacent to the air conditioning diffuser near the soiled pan rack. In addition, moderate deposits of lint and dust soiled the deckhead immediately adjacent to the air condition diffuser located immediately above the stacked combination ovens.
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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
|
|
Site:
Galley-Wave Ice Cream
|
|
Violation:
Sailcloth and ropes were used as deckhead material immediately above the ice cream counter and the adjacent beverage station. The item was noted on the previous inspection on 15 July 2011.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Dust and lint soiled the deck below the coin-operated soda machine. This item was noted in the previous inspection on 15 July 2011.
|
|
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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|
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Item No.:
36
|
|
Site:
Galley-Wave Ice Cream
|
|
Violation:
The light level along the work counter and handwash station of the ice cream station measured between 60-lux and 90-lux with the inspector's light meter.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas.
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|
|
Item No.:
36
|
|
Site:
Buffet-Terrace Buffet
|
|
Violation:
The light level along the worker side of the buffet and the consumer side of the buffet lines measured between 30-lux and 55-lux with the inspector's light meter.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in consumer self-service areas.
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Item No.:
36
|
|
Site:
Buffet-Terrace Buffet - Starboard Beverage Station
|
|
Violation:
The light level along the beverage station measured between 25-lux and 45-lux with the inspector's light meter.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in consumer self-service areas.
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Item No.:
36
|
|
Site:
Pantry-Deck 4 and Deck 7 Forward
|
|
Violation:
The light intensity behind and around the ice machines was less than 110 lux. (2011 VSP Operations Manual)
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
|
|
Site:
Galley-Hot Galley - Pass Through Tray Side
|
|
Violation:
Heavy accumulation of condensation was noted dripping from the air condition diffuser on to the deck and tray slide below.
|
|
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
|
|
Site:
Galley-Warewash
|
|
Violation:
Condensate was noted along the deckhead immediately above the soiled and clean landing of the flight-type glass wash machine.
|
|
Recommendation:
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.
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|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley - Baine Marie
|
|
Violation:
Excessive steam was generated from the in-use baine marie. The resultant condensate collected along the stainless steel counter located immediately above the baine marie.
|
|
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.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
Five live fruit flies were observed along the bulkhead and deckhead of the vegetable preparation room. The area was not in operation at the time of the inspection.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food preparation areas.
|
|
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Item No.:
39
|
|
Site:
Galley-Potwash
|
|
Violation:
Four ants were noted along the deckhead profile strip located immediately above the soiled landing of the three-compartment pot wash sink.
|
|
Recommendation:
Effectively control the presence of insects and other pests to minimize their presence in the warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Spa Changing Rooms
|
|
Violation:
Signs advising users to wash their hand were not installed at the handwash sinks. Additionally, signs were not installed at the exit doors advising users to use a tissue, hand towel, or paper towel to open the door. These changing rooms had toilets. (2011 VSP Operations Manual)
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The Outbreak Prevention and Response Plan trigger for implementing code red included 0.5% of passengers or 1.0% of crew with diarrhea illness, and not acute gastroenteritis. The trigger for implementing code red II included 1.5% of passengers or 2.5% of crew with diarrhea illness, and not acute gastroenteritis.
|
|
Recommendation:
When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis. The trigger for changing to code red should include all signs and symptoms of Acute Gastroenteritis (AGE), which includes diarrhea and vomiting with other defined symptoms such as diarrhea, fever, headache, abdominal cramps or muscle aches. When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
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|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
In several parts of the Outbreak Prevention and Response Plan, the disinfectant concentration was listed, but there was no contact time specified. (2011 VSP Operations Manual)
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The plan did not include procedures for informing passengers and crew of an outbreak, including passengers who are embarking the ship following an outbreak voyage. (2011 VSP Operations Manual)
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The plan did not include complete procedures to protect passengers and crew from exposure to disinfectants. The ship's safety management system included information about material safety data sheets and personal protective equipment for crew applicators, but did not include health and safety procedures to minimize respiratory and dermal exposures to passengers and other crew. (2011 VSP Operations Manual)
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
41
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Site:
Housekeeping-Public Toilet Rooms
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Violation:
Public Toilet Rooms were not provided with signs advising users to wash their hands. (2011 VSP Operations Manual)
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
The documentation for shower head disinfection did not include the contact time. The ship was using a chlorine concentration of 100 to 200 ppm. (2011 VSP Operations Manual)
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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.
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