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Item No.:
33
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|
Site:
Buffet-Windjammer Deck 11
|
|
Violation:
Water was dripping from the bottom-right edge of the free-style soda machine located on the starboard side of the buffet line. This water was pooling on the deck directly underneath the machine. The source of the water could not be verified. The area was not in service at the time of the inspection.
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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.:
21
|
|
Site:
Buffet-Windjammer Deck 11
|
|
Violation:
Water was dripping from the bottom-right edge of the free-style soda machine located on the starboard side of the buffet line. This water was pooling on the deck directly underneath the machine. The source of the water could not be verified. The area was not in service at the time of the inspection.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
39
|
|
Site:
Buffet-Windjammer Deck 11
|
|
Violation:
One fruit fly was observed at the entrance to the buffet line. The area was not in service at the time of the inspection. No food was present.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
20
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|
Site:
Buffet-Windjammer Starboard Beverage Station
|
|
Violation:
At the starboard beverage station, ice machine #11-6 had cracks in the plastic housing on the internal bulkhead supporting the evaporator. The area was clean to the sight and touch. Remediation began immediately.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
29
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|
Site:
Buffet-Windjammer Deck 11 Beverage Station D
|
|
Violation:
The handwashing sink in front of Ice machine #11-6, registered a temperature of 138F through the mixing value. The temperature could not be adjusted by the user.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
19
|
|
Site:
Buffet-Windjammer Deck 11
|
|
Violation:
The soup stations located on both starboard, and portside of the buffet lines did not have sufficient side sneeze guards. In all circumstances, passengers can stand within 1-meter of the soup being served. Additionally, passengers will line up directly in-front of the area.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
27
|
|
Site:
Buffet-Windjammer Deck 11
|
|
Violation:
At the hot station, on the portside of the buffet, six-screws were missing from the heat lamp assemblies located above the buffet line making these areas difficult to clean. Additionally, the holes caused by the missing screws were soiled with food debris.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Deck 11
|
|
Violation:
At the hot station, on the portside of the buffet, six-screws were missing from the heat lamp assemblies located above the buffet line making these areas difficult to clean. Additionally, the holes caused by the missing screws were soiled with food debris.
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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
|
|
Site:
Buffet-Windjammer Deck 11
|
|
Violation:
The heat lamp, located at the carving station, had a bulb with a peeling shatter proof coating. This made the bulb difficult to clean. The bulb and housing were clean during the inspection. The area was not in use during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Deck 11 Island Grill
|
|
Violation:
The top of the gluten-free toaster machine had a sticker that was peeling off creating a surface difficult to clean. This surface was clean to the sight and touch.
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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.:
08
|
|
Site:
Buffet-Windjammer Deck 11 Plaza Bar
|
|
Violation:
The undercounter backflow prevention device for the coffee machine was dripping consistently. The area was not in-service at the time of the inspection.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Deck 11 Beverage Station #A
|
|
Violation:
The undercounter backflow prevention device for the forward coffee maker was soiled with a slimy debris.
|
|
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.:
24
|
|
Site:
Buffet-Windjammer Deck 11 Beverage Station #A
|
|
Violation:
The undercounter sanitizing bucket for this area was cloudy and had a halogen residual concentration below 50 ppm. Remediation began immediately.
|
|
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.:
22
|
|
Site:
Galley-Windjammer Dishwashing Area
|
|
Violation:
The curtains between wash tanks one and two were curled and in disrepair. Remediation began immediately.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Windjammer Dishwashing Area
|
|
Violation:
Two water containers stored on the clean storage rack had a glue-like substance on the non-food contact surface, making these areas difficult to keep clean. Staff stated that this glue-like substance was due to the removal of a sticker. The surfaces were clean to the sight and touch.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Windjammer Center
|
|
Violation:
Food debris was noticed on the deck under the center preparation counter. The area had been cleaned previously.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-Windjammer Center
|
|
Violation:
The countertop for the preparation counter to bulkhead juncture had a seam greater than 0.8 mm, making this seam difficult to keep clean. The area was clean to the sight and touch. The area was not in service at the time of the inspection.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Jade-Preparation Counter
|
|
Violation:
A cutting board was stored wet on the preparation counter. Both areas were clean to the sight and touch.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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|
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Item No.:
27
|
|
Site:
Galley-Jade
|
|
Violation:
The grease trap in the exhaust hood above the hot grill was soiled with more than a day's worth of accumulated grease and food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Galley-Johnny Rockets Dishwashing Machine Area
|
|
Violation:
Five plastic bowls and one plastic plate were soiled on the food-contact surface. These dishes were previously cleaned. The area was not in service at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Ben and Jerry's Ice Cream
|
|
Violation:
The ice scoop for the ice cream station was soiled on the inside of the handle. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Giovanni's
|
|
Violation:
The tops of three-deep frying units was soiled with an oily food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Records
|
|
Violation:
The far point records had a range of 0-10 ppm for chlorine and 0-14 for pH. Staff found chart records with a range of 0-5 ppm for chlorine and 0-14 for pH to replace the charts with the incorrect range.
|
|
Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Baby Splash Zone Record Review
|
|
Violation:
The Baby Splash Zone variance states that the halogen and pH analyzer is to be checked and adjusted prior to opening. Additionally, the calibration is to be checked at least every three hours while open. On April 29-30; May 1-5, 7-11, 13-18, 20-25, 27-28, and 31; June 1, 3, 4, and 29; and July 2-6, 8-10,11-18, 20, and 22-26, the calibration was checked around 0930 and then again around 1330. This exceeded the 3 hours required in the variance.
|
|
Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers. Ensure the variance is being followed.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connections Control Log
|
|
Violation:
The backflow preventers for the carbonators on the freestyle soda machines were not listed on the cross connection control log.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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|
|
Item No.:
29
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
The handwash station at the soup station was measured at 123F. The temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
The handwash station at the soup station did not have a 'wash hands often' sign.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
The atmospheric vent on the backflow prevention device for combination oven 4811.033.1007 was pointed up, which did not allow for water to drain.
|
|
Recommendation:
Ensure the backflow prevention device is installed with its atmospheric relief vent pointed down.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
The glass on the far right combination oven door was broken. The replacement glass was due to arrive within two weeks.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Pot Wash
|
|
Violation:
The pressure gauge on the hood-type potwash machine was unreadable.
|
|
Recommendation:
Ensure warewashing machines that provide a fresh hot water sanitizing rinse are equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, ensure the device is mounted in a 6.4-millimeter (1/4-inch) iron pipe size (IPS) valve.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Warewash
|
|
Violation:
The drain under the two-compartment sink at the soiled end of the warewash area was clogged with food debris.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
21
|
|
Site:
Galley-Espresso Machines
|
|
Violation:
The espresso machines installed at the Deck 3, 4, and 5 main galley beverage stations had less than a 100 mm (4-inch clearance) with the counter.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The counter underneath the espresso machine was soiled with food debris. This area had been cleaned after the morning breakfast service.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Hot Trolley CG2
|
|
Violation:
The outside perimeter of the hot trolley's door was covered in a black material that was significantly peeling in several locations.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Trolley CG2
|
|
Violation:
The outside perimeter of the hot trolley's door was sticky to the touch with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Trolley CG2
|
|
Violation:
The open ends of the rack slats inside the hot trolley machine was soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Mess Beverage Station
|
|
Violation:
The ice cream machine was listed on the posted time control plan and a time control unit but unit was not labeled as such.
|
|
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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 4 Warewash
|
|
Violation:
Three yellow garbage cans half-filled with food debris at the soiled drop-off were not covered when the area was not in-use. Staff stated that the yellow garbage cans did not have tight-fitting lids.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 5 Room Service Hot Galley
|
|
Violation:
The underside of the ledge on the right side of the previously cleaned flat grill was heavily soiled with an accumulation of food debris. The grill had not been in-use on the day of the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log and 72-Hour Questionnaire
|
|
Violation:
The AGE Log and the 72-Hour Questionnaire did not comply with the new 2018 VSP Operations Manual.
|
|
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. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
|
|
|
Item No.:
02
|
|
Site:
Medical-Immediate Close Contact Follow-Up
|
|
Violation:
On 16 July, a crew member experienced symptoms of AGE at 2045 and reported to medical at 2123. The immediate close contact was interviewed on 16 July at 2145, on 17 July at 0913 and 1905, and on 18 July at 0833. The last follow up occurred approximately 36 hours after the case's symptoms began and there was no 48 hour follow up. On 3 July, a crew member experienced symptoms of AGE at 1540 and reported to medical at 1619. The immediate close contact was interviewed on 3 July at 1623 and 1641, on 4 July at 0904 and 1849, and on 5 July at 0900. The last follow up occurred approximately 41 hours after the case's symptoms began and there was no 48 hour follow up. Crew reported they followed up close contacts for two calendar days but not 48 hours.
|
|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
|
|
|
Item No.:
42
|
|
Site:
Children Area-3-5 Year Old Aquanauts
|
|
Violation:
There was a drawer containing absorbent foam blocks that were not easy to clean.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
42
|
|
Site:
Children Area-3-5 Year Old Aquanauts
|
|
Violation:
There were a few small rips and tears on the cushion seating directly outside the children's restrooms which exposed the difficult-to-clean, absorbable cushion inside. Crew reported cushions were on order and due to arrive 20 October.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
08
|
|
Site:
Bar-Espresso Machine
|
|
Violation:
Crew were unable to show the inspector a backflow preventer for inspection. Technical staff responded and noted there was not one installed, but that one would be installed after 4 hour sanitation with 50 ppm chlorine.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Cafe Promenade
|
|
Violation:
Five of the wash nozzles of the undercounter warewash machine were blocked with debris. There was a rack full of plates in the machine at the time of the inspection. The area was open for service.
|
|
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).
|
|
|
Item No.:
35
|
|
Site:
Pantry-Cafe Promenade
|
|
Violation:
There was standing water on the deck around a waste bin under the pre-rinse spray hose. When the adjacent dishwash was in use, the spray from the drain was observed splashing onto 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.:
08
|
|
Site:
Other-Guest Corridor Near Sorrento's
|
|
Violation:
There was standing water in the drain tubes connected to the carbonator backflow preventers for both freestyle soda machines. There was debris in the drain line of the machine on the right. Crew reported that they soda manufacturer does not want them to open the machines for inspection or to make any adjustments.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
30
|
|
Site:
Pantry-R Bar Multiflow Locker
|
|
Violation:
There was no waste bin available at the handwash station.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
08
|
|
Site:
Pantry-R Bar Multiflow Locker
|
|
Violation:
There was no backflow preventer at the hose connection of the bucket-fill.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Sanitizer Contact Time
|
|
Violation:
Crew reported that in Level 3, they would use 1:53 Oxivir solution as a sanitizer, measured at 800-1300 ppm on a test strip. They stated they would soak a rag and wipe a surface and let it air dry for 5 minutes. They did not confirm the wet contact time for the sanitizer.
|
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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: (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).
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