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Item No.:
02
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|
Site:
Medical-Log Format
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|
Violation:
The vessel used the STARDOCS medical surveillance system. This system could not produce an acute gastroenteritis (AGE) log in the order and format required by the 2011 VSP Operations Manual.
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|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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|
Site:
Potable Water-Spa
|
|
Violation:
There were no backflow prevention devices for the flexible potable water hose on the pedicure stations.
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|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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Item No.:
08
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|
Site:
Potable Water-Production Records
|
|
Violation:
In the current cruise during the Atlantic crossing, the vessel continuously produced water with one or both evaporators. On several occasions, one evaporator was taken offline or switched to make technical water and then restarted to make potable water. There was no indication of the time of the restarting of potable water production to ensure that the halogen and pH levels reached the required level within 30 minutes. Each evaporator had a separate halogenation station.
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|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections. Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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|
Site:
Potable Water-Distillate and Permeate Lines
|
|
Violation:
The distillate and permeate lines up to the halogenation stations were only striped blue, not blue/gray/blue.
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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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
09
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|
Site:
Recreational Water Facilities-Whirlpool/Jacuzzi #2
|
|
Violation:
The free residual halogen level was measured at 11.0 ppm and a pH of 8.0. The whirlpool was open, but there were no passengers inside. The facility was immediately closed.
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|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
09
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|
Site:
Recreational Water Facilities-Children's Pools
|
|
Violation:
The free residual halogen level was measured at 9.2 ppm. The pools were open, but no children were in the area. The pools were immediately closed.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Filters and Strainers
|
|
Violation:
There was no documentation of the contact time for the disinfection of sand filter housings or hair strainers (circulation pump filter strainers).
|
|
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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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Shock Halogenation
|
|
Violation:
There was no record of the free halogen residual at the end of the shock halogenation of the whirlpools.
|
|
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.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates and Bather Loads
|
|
Violation:
There was no documentation for the turnover rates or bather load calculations for the recreational water facilities. The Facilities Manager stated that flow meters were on order and the calculations would be completed once they are installed.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. 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
|
|
Site:
Recreational Water Facilities-Antientrapment
|
|
Violation:
For the swimming pools and the Roman Spa, there were 2 standard covers more than 3 feet apart on the facility drains and there was no alarm that would sound during draining.
|
|
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
|
|
Site:
Recreational Water Facilities-Sample Locations
|
|
Violation:
The locations of the sample points for pH and free halogen were located after the compensation/equalizer tank.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Electronic Dataloggers
|
|
Violation:
The ship had electronic data loggers for recording the pH and free residual halogen in each of the recreational water facilities (RWFs). When evaluating the electronic logs, several RWFs had pH levels recorded above 8.0 with no apparent action taken. For example, the pH level for pool #2 ranged from 8.8 and 9.97 between 0500 and 0930. Analyzer readings were taken in the RWF machinery rooms and compared to the data logger for the same time frame and the difference in pH between the two sources ranged from 0.5 to 2.45. Manual testing from each RWF was conducted and the recorded halogen and pH levels were within standards.
|
|
Recommendation:
Ensure that the electronic data logging system is operating and recording properly before ceasing the manual testing of the RWFs. If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs for the swimming pools, whirlpools, spa pool, and children's pools did not contain all information required in the 2011 VSP Operations Manual.
|
|
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
|
|
Site:
Recreational Water Facilities-Roman Spa
|
|
Violation:
The depth of the water at the Roman Spa was greater than one meter, but there was no shepherd's hook or flotation device.
|
|
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
|
|
Site:
Recreational Water Facilities-Safety Equipment
|
|
Violation:
The shepherd's hook at the Solarium pool was not arched at the end to retrieve someone during an emergency. The shepherd's hook at the main pool area was telescoping and the fixed length did not appear long enough to reach the middle bottom of the pools plus two feet.
|
|
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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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Secondary Standards
|
|
Violation:
There were no secondary standards available for the high range Hach test kit used for the RWFs. The Facilities Manager stated that the standards were on order.
|
|
Recommendation:
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Time Control Units
|
|
Violation:
Some of the undercounter holding units in the Windjammer and Island Grill were not physically labeled as being on time control, but they were listed in the time as a public health control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
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Item No.:
16
|
|
Site:
Galley-Deck 5 - Room Service Pantry
|
|
Violation:
Six individual packages of yogurt on two shelves in reach-in cooler #74409 were measured at temperatures between 46 and 63F. The potentially hazardous food products in this cooler were under temperature control. Other food checked in this cooler were at or below 41F. All packages of yogurt were immediately discarded.
|
|
Recommendation:
Maintain refrigerated potentially hazardous foods at 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advisories
|
|
Violation:
There were no consumer advisories for the buffet or the menus for the dining rooms in accordance with the 2011 VSP Operations Manual for the animal derived food that could be served raw or undercooked.
|
|
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 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
|
|
Site:
Buffet-Windjammer Fruit Carving Station (Forward)
|
|
Violation:
Some of the serving utensil handles were in direct contact with the food on display. The serving utensils had either fallen into the food container or were not long enough to reach the back of the platter.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container;
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|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer Dessert Station #1
|
|
Violation:
Some of the serving utensil handles were in direct contact with the food on display. The serving utensils had either fallen into the food container or were not long enough to reach the back of the platter.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container;
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|
|
Item No.:
19
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
There was no sneeze shield at the ice cream dipper well. The dipper well was exposed within one meter of passengers. This area was not in use at the time of the inspection. A portable sneeze shield was placed at the dipper well.
|
|
Recommendation:
Provide protection for the dipper well.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Windjammer Line #3
|
|
Violation:
There were slotted fasteners in the food splash zone inside the microwave.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
The double door proofer and the inboard single door proofer had difficult to clean corrosion inside, particularly along the upper interior panel.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
The center proofer was soiled on the aluminum housing around the interior fan unit above the food stored in the proofer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Buffet Pantry
|
|
Violation:
Old, discolored food debris was found in the area of the food exit on the back plate of the food slicer.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 - Soup Station
|
|
Violation:
The drain pipe for a cleaned stationary cooking vat had rice in the upper part of the pipe inside the vat.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Windjammer Glasswash Clean Storage
|
|
Violation:
One glass soiled with juice debris was on a tray of clean glasses at the glasswash clean storage area. The entire tray was taken away to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
The bulkhead mounted shelves containing bottles of soda, beer, and juice were soiled with dust.
|
|
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:
Galley-Deck 5 - Main Dishwash & Pot Wash
|
|
Violation:
Clean salad dressing serving bowls, metal bowls and pans were stored stacked where the water could not drain from them.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Windjammer Glasswash
|
|
Violation:
The exhaust vent cover above the clean end of the glasswash machine was stored on top of the machine. The inside of the exhaust vent was corroded. Staff replaced the vent cover.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Beverage Station #5
|
|
Violation:
In the back of the technical compartment below the ice/water machine, there was a gap where the water line penetrated the bulkhead. The stainless steel flange surrounding the water line was loose.
|
|
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:
Buffet-Windjammer Line #1
|
|
Violation:
Some of the deckhead-mounted light fixtures above the worker side of the buffet were soiled with dust.
|
|
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-Windjammer Line #3
|
|
Violation:
There were a gap around the juncture between the deckhead and the support column. A piece of the stainless steel profile plate surrounding the support column was missing at the deckhead.
|
|
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:
Galley-Deck 3 - Beverage Station
|
|
Violation:
In the technical compartment below the pitcher filling station, there was a water leak at the loose joint of the water filling line.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Cold Rooms
|
|
Violation:
Between one and nineteen light fixtures were out of order inside each of the ship's refrigerated and frozen storage cold rooms, resulting in insufficient light levels. These rooms included juice, fruit, cooked meat, and mixed frozen stores. Provision staff had work orders for repairs or replacing of light bulbs.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck in walk-in refrigerator units and dry storage areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Windjammer Line #1
|
|
Violation:
The light intensity was less than 220 lux on some areas of the worker side of the buffet. This was observed in the areas containing the deckhead-mounted energy-saving light bulbs.
|
|
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, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity was below 110 lux beside and behind many pieces of deck- and counter-mounted equipment in the galleys, pantries, buffets, beverage stations, and bars.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Galley-Windjammer Hot Section
|
|
Violation:
The grooved grill had rust on the surface. Staff stated the grill has not been used. A work order was placed on 15 June 2010 to order missing electrical parts, but no follow-up had occurred.
|
|
Recommendation:
Remove or replace the grooved grill.
|
|
|
Item No.:
39
|
|
Site:
Galley-Portofino's
|
|
Violation:
There was one live fly in this galley. The galley was not in use at the time of the inspection.
|
|
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:
Pantry-Pool Bar
|
|
Violation:
There were two live flies in this pantry. The pantry was in use at the time of the inspection.
|
|
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:
Buffet-Windjammer Beverage Station #5
|
|
Violation:
There was one live fly in this area. The area was in use at the time of the inspection.
|
|
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-
|
|
Violation:
The pest inspection logs did not include follow up inspection results.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Public Toilet Facilities
|
|
Violation:
There were no signs in the public toilet facilities advising users to use a hand towel, paper towel, or tissue to open the door.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Spa Changing Room
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Violation:
There was no means to exit the outer door of the changing room without touching the door handle with bare hands. There were paper towels inside with a waste receptacle for the inner door. Also, there were no signs to inform users to wash their hands or signs to inform users to use the paper towel to exit the changing room. There was a toilet room inside the changing room.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. 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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