COVID-19 Contingency Plan

Introduction

Following the declaration last January by the WHO reporting the new SARS-CoV-2 coronavirus as a new type of coronavirus that can affect people, detected for the first time in December 2019 in the city of Wuhan, Hubei province, in China, and that there are still many questions that are unknown in relation to the disease that it produces, the Ministry of Health and the Autonomous Communities have been constantly monitoring the situation and evolution of the SARS-CoV-2 coronavirus: COVID-19, this situation being a public health emergency of international importance, the Ministry of Health and the Autonomous Communities have been constantly monitoring the situation and evolution of Covid-19 in order to adopt the necessary prevention and containment measures.

In this sense and following the guidelines and recommendations indicated by the Ministry of Health in the document prepared by the Committee of Technicians formed by the ICTE in collaboration with the Association for the Quality of Rural Tourism (ACTR), territorial sector organisations and companies in the sector, and agreed with the Spanish Association of Occupational Prevention Services (AESPLA), PRL Innovation, and the trade unions CCOO and UGT. Coordinated by the Secretary of State for Tourism, the Autonomous Communities and the FEMP, Casa Rural El Nidal has established an Action Protocol and Contingency Plan against the Covid-19 Coronavirus. This protocol is subject to changes that may be derived from future recommendations of the Health Authorities and the evolution of the disease itself.

Objectives

The Protocol and Contingency Plan aims to achieve the following objectives:

  • Protection of the health and safety of both the guesthouse staff and the guests staying at the guesthouse.
  • Collaboration with health authorities
  • Minimise the effects of this situation and guarantee the normality of all the activities carried out in our rural house.

Definitions

  • Endemic: a pathological process that is maintained over a long period of time in a given population or geographical area.
  • Epidemic: a disease that affects a larger number of individuals than expected in a population over a given period of time; sometimes the term ‘outbreak’ is used instead of epidemic.
  • Pandemic: an epidemic disease that spreads to many countries and affects many individuals in the same country at the same time; sometimes referred to as a ‘global epidemic’.
  • Definition of particularly susceptible groups (risk groups): in relation to the staff of the guesthouse and particularly susceptible guests, preventive hand and respiratory hygiene measures must be taken to the utmost, although there are currently no differentiated indications from the Ministry of Health. Sensitive staff is understood to mean
  • Pregnant women
  • People of any age with:
    • Heart diseases
    • Chronic respiratory diseases
    • Diabetes in drug treatment
    • Moderate-severe renal insufficiency
    • Blood diseases such as haemoglobinopathies or anaemias, if moderate or severe
    • People without a spleen
    • Advanced chronic liver diseases
    • Severe neuromuscular diseases
    • Immunosuppression (including HIV-AIDS or due to drugs that transplant recipients have to take)
    • Cancer therapies
    • Morbid obesity (body mass index of 40 or more)
      • People over 65 years of age.
    • Risk: The possibility of a person becoming infected with the SARS-CoV-2 coronavirus.
    • Risk management: Coordinated activities to direct and control accommodation in relation to risk. (UNE-ISO 31000:2018)

Management Committee

Composition

In order to achieve the aforementioned objectives, a Management Committee was set up, made up of the two owners of the gîte:

  • Sonia González Llanos.
  • Felix Caballero González.

Functions

The functions of the COVID-19 monitoring management committee are as follows:

  • Analyse the evolution of the alert triggered by COVID-19, on the basis of information published by the Ministry of Health and other competent authorities.
  • Coordinate the implementation of the necessary organisational measures to prevent and/or, where appropriate, deal with contagion of workers and guests.
  • Adopt specific protection measures for personnel who, because of their personal characteristics or known biological status, are considered to be “particularly sensitive” to the risks arising from COVID-19.
  • Promote the purchase and provision of hygiene materials and personal protective equipment deemed necessary depending on the level of exposure to COVID-19 in each case.
  • Implement technical measures for collective protection, aimed at ensuring the cleanliness and eventual disinfection of buildings, surfaces and objects and, as far as possible, increase ventilation levels to reinforce the effective renewal of air in the different workplaces.

Information, communication and cooperation with health authorities and measures to be taken.

The Casa Rural El Nidal will be in collaboration and in continuous attention to the indications of the Ministry of Health and the Department of Health and Social Services of the Regional Government of Extremadura in relation to the evolution of the COVID-19, as well as the measures to be adopted.

Information and communication to guests staying at the gîte.

Information for guests staying at the guesthouse will be provided by means of posters and leaflets at reception and directly at check-in. This information will include:

  • Information on the characteristics of Coronavirus
  • Preventive measures to be taken into account: hand washing, respiratory hygiene, ventilation, cleanliness, habits, etc.
  • Established norms of social distancing
  • Actions in case of:
    • Suspect symptoms of contagion.
    • Having been in contact with someone infected.
    • Confirmation of a positive case.

Exposure risk assessment.

In accordance with the provisions of the action procedure for occupational risk prevention services against exposure to SARS-COV-2 (30 March 2020) drawn up by the Ministry of Health, depending on the nature of the activities carried out and the mechanisms of transmission of COVID-19, the following risk levels are established:

  • Risk exposure: those occupational situations where close contact with a probable or confirmed case of symptomatic COVID-19 infection may occur.
  • Low-risk exposure: those work situations where the relationship with a probable or confirmed case does not involve close contact.
  • Low probability of exposure: personnel who do not work directly with the public or, if they do, it is more than two metres away, or they have collective protection measures that prevent contact (glass partition, etc.).

Taking into account the nature of the activities carried out and/or, where appropriate, the collective protection measures adopted to avoid possible contacts, the staff of Casa Rural El Nidal is generally considered to be included in a scenario of low probability of exposure.

Planning of preventive activity.

Take general measures to prevent exposure and/or spread:

    • Organisational
  • Establish remote working systems wherever possible.
  • Minimise contact between workers or customers by increasing the distances between them (2 metres). Analyse the spatial distribution and organisation, as well as work processes, such as reception and catering, etc., to guarantee the safety distance. Avoid crowding in confined spaces such as reception, etc.
  • Eliminate the use of handrails on stairs, except in essential cases.
  • Increasing cleaning and disinfection work, 1 by carrying it out several times each working day: switches, handles, taps, etc.

1 These viruses are inactivated after 5 minutes of contact with common disinfectants.

      • Always use freshly prepared dilution
      • To achieve the recommended concentrations from commercial bleaches:
      • 50g/l commercial bleach: add 25 ml of bleach to 1 litre of water.
      • Commercial bleach 40g/l: add 30 ml of bleach to 1 litre of water.

As an example, one “tablespoon” equals 15ml.

  • Ensure that workers have easy access to soap and water. Where this is not possible, distribute hydroalcoholic hand hygiene gels, disposable paper for drying and wastepaper baskets in the workplace. Wastepaper baskets shall contain a closable bag and lid. It is desirable that they have a pedal-operated opening mechanism. Regulating the disposal of waste from litter bins, etc.
  • Recording actions: it is recommended to keep a book or diary of actions taken, specifying the date, time, persons responsible, etc., and to keep all documentation that may be generated: cleaning reports, maintenance checks, etc.
    • Collective protection
  • Increase ventilation ratios in workplaces.
    • Personal Protective Equipment (PPE)
  • Exclusive use of Epi’s depending on the risk and as a last measure between the person and the risk, after having previously taken the above-mentioned organisational and collective measures.
  • Train workers in the use of Epi’s, especially in their placement and removal.
  • Properly maintain, store, use and dispose of Epi’s.
  • Continue to use the Epi’s necessary for the performance of normal work.
    • Training and information
  • Train and inform staff on specific prevention measures related to Covid19.
  • Remind several times during the day of the need to reduce hand/face contact as much as possible and to wash hands frequently.
  • Inform and remind instructions for proper hand washing.
  • Disseminate recommendations to prevent coronavirus.

LOW PROBABILITY OF EXPOSURE

Those indicated at a general level. Of these, the ones that should not be forgotten:

    • Organisational measures
  • Ensure the implementation and monitoring of hygiene measures in the different work areas.
  • Frequent hand washing.
  • Ensure that liquid soap and paper hand drying dispensers are available. Where hand washing with soap and water is not possible, provide an alcohol-based hand sanitiser.
  • Ensure that litter bins lined with litter bags are available.
  • Thorough cleaning of surfaces.
  • In areas where there is public service, in addition to the above recommendations, ensure the availability of disposable tissues and litter bins lined with litter bags.
  • Inform about preventive measures and limit the capacity of access to the facilities (maximum number, single entry, separate rows, etc.).
  • Limit face-to-face and face-to-face contact.
    • Collective protection
  • Implement physical separation barriers
  • Delimitation and maintenance of distance at counters, etc.
    • Personal protection
  • The use of PPE is not necessary. However, in certain situations such as non-cooperation of a symptomatic person, the use of respiratory protection and protective gloves will be indicated.
    • Training and information
  • Provide instructions for proper hand washing.
  • Disseminate recommendations to prevent coronavirus.
  • Placement of visual information (posters, brochures, etc.) in strategic locations.

Preventive measures according to the area.

Reception and welcome service

  • The Casa Rural will request at the time of booking confirmation the acceptance of the security measures implemented in the establishment.
  • Interpersonal safety distances shall be observed.
  • The person in charge of receiving the client shall wear a mask.
  • Information about the destination, restaurants, tourist attractions, brochures, etc., shall be provided as far as possible by word of mouth, avoiding commonly used brochures.
  • Disinfectant solution and tissues will be available at the reception desk for client use.
  • The minimum safe distance between customers shall be ensured and distance markers shall be visibly posted to prevent crowding if it is found necessary.
  • Online pre-checking will be encouraged, as well as payment by card or other electronic means, preferably contactless. This applies to all the services of the rural accommodation.
  • Sharing pens shall be avoided and, if shared, they shall be disinfected after each use.
  • The POS shall be disinfected after each use where there is contact.
  • The keys will be disinfected at the end of the stay.
  • The counters shall be cleaned and disinfected on a regular basis and at least daily, taking into account the increased or decreased flow of customers.
  • The rural accommodation has masks to provide the client with if requested.

Rooms

  • The toilet waste bin shall have a lid, a bag and a non-manual operation.
  • Additional blankets and pillows are available on request at reception.

Dining room/restaurant service

  • A maximum capacity shall be established in such a way as to allow a safe distance, as well as the necessary measures to ensure that the defined capacity is not exceeded (e.g. control of access to the area, prior reservation, shifts, etc.).
  • Disinfectant solution is made available for customers to disinfect their hands.
  • The use of table linen should be avoided and cleanliness of table surfaces or chairs that come into contact with customers should be ensured. Table surfaces (if not covered) and armrests, as applicable, should be disinfected after each use.
  • After each service (breakfast, dinner) the space will be ventilated.
  • Ward staff should wash their hands with soap and water and, where this is not possible, disinfect them with disinfectant solution.

Kitchen

The HACCP system we have in place will be followed.

Common areas

  • The guesthouse has a disinfectant solution in those facilities most frequently used by guests.
  • The communal toilet is equipped with a paper towel dispenser.
  • The litter bin has a non-manually operated opening and an inner bag.

The gîte will ensure that guests respect the safety distances in all communal areas of the accommodation.

Preventive measures according to the workplace.

General requirements

Staff are aware of the contingency plan designed and, specifically, of their responsibilities in the framework of risk management.

Specifically, the staff:

  • It has clear and intelligible information and specific and up-to-date training on the specific measures that are implemented.
  • Avoid greeting with physical contact, including shaking hands, with other staff and customers. The safety distance shall be respected whenever possible.
  • The result of the risk assessment of each workstation shall be taken into account, which shall determine whether or not it is obligatory to use a mask and its characteristics depending on the task to be carried out (e.g. hygienic, surgical), as well as the time of use according to its characteristics. Any personal hygiene waste, especially disposable handkerchiefs, as well as PPE, shall be immediately disposed of in the bins or containers provided, with non-manual operation and an inner bag.
  • Wash hands thoroughly after sneezing, blowing nose or coughing or touching potentially contaminated surfaces (money, establishment cards, etc.) However, the hand cleaning protocol should be adapted according to the characteristics of the facility, e.g. when due to the physical characteristics of the building, it is not possible for staff to wash their hands on a regular basis. In this case, the use of disinfectant solution should be ensured.
  • Disinfect personal items (glasses, mobile phones, etc.) frequently throughout the working day with soap and water or, failing that, with a disinfectant solution, as well as the elements of the workstation (screen, keyboard, mouse, etc.) For the disinfection of electronic equipment, specific products should be used, applied with a cloth, or special disinfectant wipes.
  • Do not share work equipment or devices of other employees. In the case of alternate use of certain equipment or devices, the accommodation should establish guidelines for cleaning and disinfection between use to reduce the risk of contagion.
  • Wear clean work clothes on a daily basis.

Requirements for cleaning staff

Cleaning staff must use appropriate personal protective equipment depending on the level of risk and the outcome of the occupational risk assessment. As a minimum, staff must wear a mask and gloves.

After each cleaning, the materials used and the protective equipment used shall be disposed of in a safe manner, followed by hand washing. Lidded bins shall be provided for their deposit and subsequent management.

Gloves and masks should be disposed of according to their service life and the conditions under which they are used.

The cleaning staff will not access the rooms while the client is inside them, except for justified reasons.

Requirements for kitchen staff

The HACCP system implemented in the guesthouse shall be followed.

Cleanliness requirements.

Clean-up plan

  • The frequency of cleaning and servicing will be increased, especially in the areas of greatest contact (surfaces, knobs, washbasins, taps, reception desk, doors, room keys, remote controls, toilet flush button, protection barriers, air conditioning control, handrails, terrace furniture, etc.).
  • Surfaces shall be cleaned with disinfectant products. Daily ventilation/airing of common areas where clients have been present.
  • Approved and proven disinfectants must be used for cleaning. They must be used in accordance with the product safety data sheets and under safe conditions.
  • The collection of litter bins from communal areas shall be done in such a way that the litter bins are sealed and taken to the waste collection point.
  • A record shall be kept of the cleanings carried out.

Cleaning requirements in catering services

The criteria defined in the HACCP system are applied when catering is provided.

Room cleaning requirements

  • The room will be aired, towels and bed linen will be replaced.
  • Walls, floors, ceilings, mirrors, windows, furniture, equipment and decorative and functional elements will be cleaned.
  • Any surface or equipment with a high level of use/contact will be cleaned.
  • To avoid cross-contamination, clean linen shall be put in only after cleaning and disinfection of the room. Soiled linen shall be placed in bags before being taken to the laundry area.
  • The cleaning staff shall not enter the rooms without the client having left the room, except in exceptional circumstances. The clientele shall be informed in advance of this measure.
  • The gloves shall be discarded at the end of the room and the following tasks shall be continued with new gloves.
  • The client will be informed of the protocol followed for the cleaning of the room.

Textile cleaning requirements

  • Soiled” textiles shall be collected and placed in a bag and sealed until they are processed in the laundry.
  • Soiled textiles shall not be shaken. In the case of linen, avoid placing it on the floor.
  • After handling “soiled” textiles, personnel shall wash their hands.
  • Dirty” textiles shall be washed at >60°C.

Protocol for suspected infection.

In the absence of specific action protocols, when a person with suspected infection is identified as meeting the clinical and epidemiological criteria established by the Ministry of Health, the case will be referred to the Public Health System, taking into account the following provisions.

Detection

Any person with a clinical picture compatible with acute respiratory infection and sudden onset of certain symptoms (fever, cough and/or shortness of breath) shall be considered to be suspected of infection.

Performance

When a person with suspected infection is identified, proceed according to the following protocol:

  1. Place a surgical mask (UNE-EN-14683) on the affected person.

2º. Isolation inside one of the rooms, keeping the door closed and accessing the minimum time necessary for proper care.

3º. Carry out proper hand hygiene.

4º. Notify the Public Health System (900 102 112) and follow their instructions.

5º. Once the case has been referred to the Public Health System:

  • Disinfection of the material and surfaces with which the affected person has been in contact, discarding the material used for cleaning.
  • Contact and follow-up of persons who have been in contact with the affected person.

Means of protection

For the purposes of this paragraph, the following shall be considered as personal protective equipment for compulsory use:

  • FFP2 mask (UNE-EN-149).
  • Protective gloves (UNE-EN-ISO-374-5).

Annexes

Annex I: Websites for consultation

– Ministry of Health:

https://www.mscbs.gob.es/profesionales/saludPublica/ccayes/alertasActual/nCov-China/ciudadania.htm

– Ministry of Health and Families of the Andalusian Regional Government:

https://saludextremadura.ses.es/web/detalle-contenido-estructurado?content=coronavirus-este-virus-lo-paramos-unidos

– World Health Organisation:

http://www.who.int/es/

Annex II: Recommendations for hand washing

https://www.who.int/gpsc/information_centre/gpsc_lavarse_manos_poster_es.pdf

Annex III: Proper use of PPE. Mask

Based on the Resolution of 23 April, of the General Secretariat for Industry and Small and Medium-sized Enterprises, concerning personal protective equipment in the context of the health crisis caused by COVID-19, if a piece of equipment does not have an EU certificate from the Notified Body (together with the manufacturer’s Declaration of Conformity and the rest of the information requested on the product/package for CE marking), in order to be supplied/marketed on an exceptional basis, it must have a temporary authorisation from the corresponding market surveillance authority (point 2 of section 1 of the resolution).

In general, the recommendation is to use disposable PPE, or if not, PPE that can be disinfected after use, following the manufacturer’s recommendations.

PPE should be chosen in such a way as to ensure maximum protection with minimum discomfort for the user, and to this end it is very important to choose the size, design or size that fits properly.

The correct placement of PPE is essential to avoid possible routes of entry of the biological agent; equally important is the removal of PPE to avoid contact with contaminated areas and/or dispersal of the infectious agent.

PPE must be disposed of in a safe manner, in closed bags to be disposed of in the waste container (not the recycling container).

Masks

The masks recommended in work environments in the context of the current COVID-19 epidemic are hygienic masks (non-reusable, manufactured according to UNE 0064-1 and with use limited to 4 hours, or reusable, manufactured according to UNE 0065, and which must be washed at 60oC after a similar period of use). Surgical masks (UNE-EN 14683:2019) may also be used, although these should preferably be reserved for personnel infected or with symptoms compatible with COVID-19.

In any case, and as a general rule, it is not necessary to use respirators in an environment where there is no evidence of people or surfaces infected with SARS-CoV-2, provided that the safety distance can be maintained. Respiratory protective masks (type FFPII or FFPIII) should be worn when accessing areas where infected persons are present, unless there is no approach within two metres. Dual masks may also be used and must comply with both PPE and medical device (medical device) legislation.

Under no circumstances should the front of the mask be touched with the hands during use and removal.

Nor should the mask be left on the forehead or neck or kept in the pocket between uses.

Note: Surgical masks and hygiene masks are not considered PPE.

https://www.mscbs.gob.es/en/profesionales/saludPublica/ccayes/alertasActual/nCov/documentos/COVID19_Mascarillas_higienicas_poblacion_general.pdf

Hygienic face masks in the general population (Ministry of Health, 2020)

Annex IV: Proper use of PPE. Gloves

Protective gloves must comply with EN- ISO 374.5:2016. Vinyl or nitrile gloves are recommended, but other more resistant materials may be used if the activity to be performed requires it. The gloves must be CE marked.

Gloves can create a false sense of protection, so hand hygiene before and after use is very important, especially if potentially contaminated surfaces have been touched.

Gloves should be changed as often as indicated according to their use and following the manufacturer’s instructions. In any case, sanitiser can be applied to them to extend their use, but in the event of any sign of deterioration (perforation, tearing, etc.) they must be replaced.

The correct way to remove gloves without contaminating hands is by following the steps below:

https://www.osakidetza.euskadi.eus/contenidos/informacion/osk_publicaciones/es_publi/adjuntos/primaria/Uso_adecuado_guantes_sanitarios.pdf

Procedure for occupational risk prevention services

Learn how to remove disposable gloves without risk

Annex V: Safety distances

The Procedure of action for occupational risk prevention services against exposure to SARS-CoV-2 (Ministry of Health, 2020) sets the safety distance at 2m.

 

Annex VI: Cleaning and disinfection products

LIST OF L+D PRODUCTS
 
Trade Name Composition Manufacturer Usage Where Concentration of use** How to use Preparation**.
CLEAN HAND_V2 Ethanol / Quaternary ammonium compounds, benzyl-C12-16-alkyldimethyl, chlorides (M=100)2 PULCRO Professional Hygiene Iberica, SLU. Disinfectant Hands Dose a small amount of product, rub both hands together for 30 seconds until it is absorbed and hands are dry and clean.
BLUE liquid hand soap Alcohol, C12-14, ethoxylated, sulphate, sodium salts / Mixture of: 5-chloro-2-methyl-2H-Isothiazol-3-Ona (EC No 247-500-7), 2-methyl-2H-Isothiazol-3-Ona (EC No 220-239-6) (3:1) PULCRO Professional Hygiene Iberica, SLU. Cleaner Hands AZUL should be dosed pure in doses of 5 to 10 g of product per dose, rub for 40 seconds and rinse with plenty of clean water.
2 IN 1″ STAR WITH BLEACH AND DETERGENT Sodium hydroxide / Sodium hypochlorite / Fatty alcohol sulphate-Na C12-14 2 +2.35 EO Henkel Ibérica S.A. Cleaner and disinfectant in bathrooms: floors, tiles, sanitary ware, in bedrooms: floors, walls, windows and plastic surfaces, in kitchens: floors, walls, burners and all kinds of lacquered plastic or metal surfaces To achieve a good disinfectant efficacy, the World Health Organisation recommends a concentration of 0.5% sodium hypochlorite (5000 ppm). To obtain this concentration with Estrella, dilute a dose of 130 ml of product (approx. 2/3 of a glass of water) and add water (870 ml) to obtain 1 litre of the solution with which you want to clean the surfaces. In other words, the recommended dose would be to mix 130 ml of bleach with 870 ml of water. FLOOR: Dilute half a glass (100ml) in a bucket of water (5L) / WC: Apply directly on the walls. Leave to act for one minute / BATHROOM: Apply directly with a cloth or sponge. Use according to consumption / KITCHEN: Apply directly to work surfaces with a cloth or sponge and rinse. mix 130 ml of bleach with 870 ml of water
Bosque Verde “Normal disinfectant bleach”. Sodium Hydroxide / Sodium Hypochlorite / Sodium Carbonate SPB SUAVIZANTES Y PLASTIFICANTES BITUMINOSOS S.L. Disinfectant in bathrooms: floors, tiles, sanitary ware, in bedrooms: floors, walls, windows and plastic surfaces, in kitchens: floors, walls, burners and all kinds of lacquered plastic or metal surfaces WASHBASINS, BATHROOMS, BIDETS: It can be used diluted or directly using a cloth or sponge. Just rub and rinse. In case of using it undiluted, we recommend wearing gloves. – TOILETS: Pour directly on the inside walls and let it act for a few minutes. Afterwards you only have to flush the toilet. – FLOORS AND WALLS: it is best to dilute half a glass (100 ml) in a bucket of water and clean as usual.
Floral scented neutral detergent E-FLORAL Non-ionic surfactants / Anionic surfactants PULCRO Professional Hygiene Iberica, SLU. Cleaner in bathrooms: floors, tiles, sanitary ware, in bedrooms: floors, walls, windows and plastic surfaces, in kitchens: floors, walls, burners and all kinds of lacquered plastic or metal surfaces Daily cleaning dilute 3 – 5% depending on the degree of soiling to be removed, leave to act and pick up the dirt. Increase the concentration for stubborn dirt. 300-500 mL in 10 litres of water
VITRAX multi-purpose glass cleaner Propan-2-ol / 2-butoxyethanol PULCRO Professional Hygiene Iberica, SLU. Cleaner Glass, sanitary ware, tiles Used in its pure state by spraying the surface
Green forest. Dishwasher tablets. Non-ionic surfactants / Polycarboxylates / Oxygenated bleaching agents / Phosphates Persan, SA Cleaner Kitchenware  
POWER liquid detergent LIMATIC dishwashing machines Sodium hydroxide / Tetrasodium ethylenediaminetetraacetate (PULCRO Higiene Profesional Ibérica, SLU.) Cleaner Kitchenware LIMATIC is a product that can be used in any type of dishwasher, it is easy to use and can be dosed directly from the containers until they are used up. The normal doses of LIMATIC are 1 to 4 g / L depending on the hardness and equipment to be washed.
Dixan total Anionic surfactants / Non-ionic surfactants / Phosphates Henkel Ibérica S.A. Cleaner Textile Add in the washing machine compartment. 100 ml / 8 kg of laundry
CLEANER, DISINFECTANT.
ACCORDING TO THE MANUFACTURER’S INSTRUCTIONS FOR USE.

Annex VII: Cleaning and disinfection records

Reception Day:
Time Entrance door Window Counter Soil Walls Curtains

 

Corridors Day:
Time Soil Walls Radiators Windows Doors Handrails

 

Room no: Day:
Time Soil Walls Radiator Doors Lamps and switches Cupboard Bedside tables
Bath Day:
Time Soil Walls Radiator Doors Toilets and mirrors Shower Screen

 

 

 

 

 

 

 

 

 

Reservas