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Item No.:
*
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Site:
Recreational Water Facilities-Deck 16 Miami Beach Pool
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Violation:
The safety sign for the pool was located over 50 feet (15 meters) away from the pool entrance. The current sign for the pool is posted past the bar next to the women's bathroom. The crew stated that new signs have been ordered but not received.
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Recommendation:
Relocate the safety signs to the entrances of the recreational water facility to make them more visible to bathers.
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Report
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Violation:
On the 24-hour AGE reports, the total number of passengers and the total number of crew were not the totals at the beginning of the voyage. For example, 25 June to 2 July 2023 voyage the total number of passengers was 4,675 on the AGE report and 4,681 on the AGE surveillance log. Staff were aware of the requirement and have changed their process for the AGE report after the 25 July to 2 July voyage.
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Recommendation:
Ensure the AGE report contains the following: total number of passengers and crew members on the cruise at the beginning of the voyage.
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Item No.:
08
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Site:
Pantry-19 Housekeeping 090211
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Violation:
The backflow prevention device behind the ice machine was heavily scaled which blocked the vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Deck 5 Coffee Pantry Ice Machine
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Violation:
The technician did not wash his hands or put on gloves after removing the outer cover on the ice machine and before touching the food contact inner cover. A food supervisor quickly advised the technician about the proper way to inspect the ice machine.
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Recommendation:
Ensure food employees wash their hands. Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
16
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Site:
Buffet-Deck 8 Rotisserie Stations
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Violation:
During breakfast service, the three rotisserie chicken machines were not in operation but had whole chickens inside. Staff stated that the chicken was to be prepared for lunch. The internal temperature of the chicken ranged from 55F to 58F. Staff added that the chicken just came from marination and the chicken would be cooked.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Galley-Deck 8 Walk-in Refrigerator 80103
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Violation:
A light fixture box was on the shelving unit along stored food. This box was removed.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Bar-Deck 6 Venchi Bar Chocolate Preparation Section
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Violation:
Containers with chocolate were stored in the neutral storage cabinet. A scoop was stored inside one of the containers with its handle in contact with the chocolate. Corrections started immediately.
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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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Provisions-Ice Cream Freezer
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Violation:
Water and ice accumulated on the deckhead, bulkheads, and decks in this freezer. One icicle up to two inches in length was noted on the deckhead and was dripping on an ice cream container. Frozen water drops were observed on the plastic lids of food products and on plastic wrap covering food items.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Fish Freezer 6 and Vegetable Freezer 5
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Violation:
Water and ice accumulated on the deckhead, bulkheads, and decks in this freezer. A large collection of ice was affixed to a bulkhead in the corner. Frozen water drops were observed on the plastic lids of food products and on plastic wrap covering food items.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Meat Freezer #14
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Violation:
Water and ice accumulated on the deckheads, bulkheads, and decks in this freezer. Frozen water drops were observed on the plastic lids of food products and on plastic wrap covering food items.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 6 Pastry
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Violation:
The pastry dough sheeter belt was frayed on the sides and threads were fraying in the middle of the belt. One area had previously been cut out of the belt due to fraying. Crew stated that a new belt was ordered. Crew immediately started to trim the belt.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Buffet-Deck 16 Biscayne Bay Buffet - Hot Line
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Violation:
A deep fat fryer was out of order awaiting spare parts.
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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:
Galley-Deck 16 Beverage Station
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Violation:
The white plastic milk refrigerator housing of the espresso machine was in disrepair and difficult to clean. This was written in the previous inspection report. Staff stated that they repaired it and it had broken again. The machine was out of service awaiting spare parts.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood contact 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.:
21
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Site:
Bar-Deck 16 Top Sail Bar
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Violation:
The coffee grinder's power cable was draped on the counter, making cleaning difficult.
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Recommendation:
Ensure power cable is elevated above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Bar-Deck 6 Venchi Bar Chocolate Preparation Section
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Violation:
The nonfood-contact portion of the chocolate container lid with the scoop inside was cracked and in disrepair.
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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-Deck 8 Wine Cellar
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Violation:
The espresso machine power cable was draped on the counter, making cleaning difficult.
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Recommendation:
Ensure power cables are elevated above the counter to allow for easy cleaning.
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Item No.:
21
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Site:
Galley-Deck 8 Wine Cellar
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Violation:
The counter-mounted orange juice machine was not easily movable and was not sealed or elevated on legs.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
21
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Site:
Bar-Deck 8 Market Place Bar
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Violation:
The counter-mounted orange juice machine was not easily movable and was not sealed or elevated on legs.
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Recommendation:
Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
22
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Site:
Galley-Deck 8 Dishwash
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Violation:
Water was leaking from under the wash compartment of the port flight-type warewash machine. Corrections started immediately.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Pantry-Deck 7 South Beach Bar Pantry
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Violation:
The hood-type warewash machine was out of order.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 18 Yacht Club Dishwash
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Violation:
The undercounter warewash machine was out of order.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 8 Dishwash
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Violation:
The starboard flight-type warewash machine's top of the clean end drying section was soiled with oil residues coming from the technical space above. Corrections started immediately.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 8 Potwash
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Violation:
The hood-type potwash machine was out of order.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
On the starboard flight-type conveyor warewash machine, one spray nozzle on the upper final rinse spray arm was fully clogged.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Preparation Room-Deck 3
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Violation:
The potwash machine was out of order.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Bar-Deck 6 Shine Bar
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Violation:
The chlorine sanitizing solution's concentration was less than 50 ppm in the small bowl on the bar counter. Corrections started immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Bar-Deck 6 Seaside Bar
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Violation:
The concentration of the chlorine sanitizer in the small bowl on the bar counter was less than 50 ppm. Corrections started immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 6 Pastry Service Counter
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Violation:
In one of the undercounter plate storage compartments, three of the four display trays were soiled with old food debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 8
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Violation:
Water and debris were collected in the technical compartment of the upright refrigerator.
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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.
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Item No.:
27
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Site:
Pantry-19 Housekeeping 090211
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Violation:
The backflow prevention device behind the ice machine was heavily scaled.
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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.
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Item No.:
27
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Site:
Galley-Deck 6 Pastry Service Counter
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Violation:
There was standing water in all six sets of the undercounter plate storage compartments. Additionally, water was on the inside of all the doors. Staff could not determine where the water had come from.
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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.
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Item No.:
28
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Site:
Galley-Deck 6 Plate House Dishwash
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Violation:
Approximately 50% of the previously cleaned and sanitized serving trays were stacked together while still wet preventing them from adequately air drying. Water dripped from the trays when they were separated. Crew reported that the trays were washed the night before the inspection.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 6 Pastry Service Counter
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Violation:
There was standing water in all six sets of the undercounter plate storage compartments that were full of cleaned and sanitized plates. Additionally, water was on the inside of all the doors. Staff could not determine where the water had come from.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Deck 5 Pastry Service Counter
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Violation:
Five out of 15 serving platters were stored wet nested.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Deck 8 Dishwash
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Violation:
The water temperature of the handwashing station at the clean end of the dishwash machines was 125F. 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.:
29
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Site:
Galley-Deck 8 Potwash
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Violation:
The handwashing station was partially blocked by soiled utensils. Corrections started immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Deck 5 Starboard Potwash
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Violation:
The handwash sink for the potwash area had eggshell and other food debris. Crew immediately cleaned the sink.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 Dishwash
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Violation:
The starboard flight-type conveyor dishwash area had an accumulation of condensate on the soiled side deckhead and condensate was dripping down the bulkhead.
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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
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Site:
Provisions-Fish Freezer 6 and Vegetable Freezer 5
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Violation:
Water and ice accumulated on the deckhead, bulkheads, and decks in this freezer. A large collection of ice was affixed to a bulkhead in the corner. Frozen water drops were observed on the plastic lids of food products and on plastic wrap covering food items.
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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
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Site:
Galley-Deck 6 Pastry
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Violation:
There was condensate heavily collected on the deckhead in the pastry section. No food was impacted by dripping condensate during 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.:
33
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Site:
Provisions-Ice Cream Freezer
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Violation:
Water and ice accumulated on the deckhead, bulkheads, and decks in this freezer. One icicle up to two inches in length was noted on the deckhead and was dripping on an ice cream container. Frozen water drops were observed on the plastic lids of food products and on plastic wrap covering food items.
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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
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Site:
Provisions-Meat Freezer #14
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Violation:
Water and ice accumulated on the deckheads, bulkheads, and decks in this freezer. Frozen water drops were observed on the plastic lids of food products and on plastic wrap covering food items.
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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
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Site:
Provisions-Cold Lobby #5
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Violation:
Water was dripping from a seam in the deckhead and was pooling on the deck. No food was in stored in this area during 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.:
33
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Site:
Galley-Deck 8
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Violation:
Water was leaking from the deckhead speaker in front of the upright refrigerator.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 Coffee Pantry
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Violation:
There was standing water on the deck underneath the out-of-service ice machine.
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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
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Site:
Galley-Deck 6 Sushi
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Violation:
The deckhead above the center food preparation counter was soiled with sticky residues.
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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
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Site:
Galley-Deck 8 Dishwash
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Violation:
Two long sticks used to test warewash machine temperatures were stored directly on the deck under the starboard flight-type warewash machine.
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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.:
34
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Site:
Pantry-Deck 6 Venchi Bar
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Violation:
The drinking fountain was out of order. Corrections started immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 6 Teppanyaki
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Violation:
Water was leaking from under the handwashing station of the aft Teppanyaki tables.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 6 Pastry
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Violation:
There was condensate heavily collected on the deckhead in the pastry section. No food was impacted by dripping condensate during the inspection.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deck 5 Dishwash
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Violation:
The starboard flight-type conveyor dishwash area had an accumulation of condensate on the soiled side deckhead and condensate was dripping down the bulkhead.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Galley-Deck 8 Walk-in Refrigerator 80103
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Violation:
A light fixture box was on the shelving unit along stored food. This box was removed.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Bar-Deck 6 Venchi Bar Chocolate Preparation Section
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Violation:
There was one fly in this area.
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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.:
39
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Site:
Galley-Deck 5 Coffee Pantry
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Violation:
One fly was near the sanitizing bucket.
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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.:
39
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Site:
Dining Room-Crew Mess - Asian Street Food Beverage Station
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Violation:
One fly was near the out-of-service ice machine.
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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.:
41
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Site:
Housekeeping-Deck 6 Starboard Women's Bathroom
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Violation:
One of the two passenger handwashing sinks did not have soap in the automatic dispensers, or the dispenser was not working properly.
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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.:
42
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Site:
Children Area-Deck 18 Ages 3 - 6
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Violation:
The soft white edging of the children's building block table was in disrepair and not easily cleanable.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
42
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Site:
Children Area-Deck 18 Ages 3 - 6
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Violation:
The red sitting cushion in the video game area was soiled with water dripping from the deckhead speaker.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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Item No.:
42
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Site:
Children Area-Deck 18 Baby
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Violation:
The door handles to the storage benches along the windows were soiled with more than a day's accumulation of dust.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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