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Item No.:
01
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Site:
Medical-Extra Reportable Case
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Violation:
For the July 15-20 voyage, a passenger was listed as reportable twice on the AGE log and in the ship's electronic medical records database. Staff stated the error occurred because the passenger was released from isolation and the medical case was closed, but then the passenger developed additional AGE symptoms. Staff stated they could not reopen the medical case so they had to reenter the passenger as another case. This resulted in the passenger being included twice on the AGE reports sent to VSP.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the July 15-20 voyage, a passenger was listed as reportable twice on the AGE log. Staff stated the error occurred because the passenger was released from isolation and the medical case was closed, but then the passenger developed additional AGE symptoms. Staff stated they could not reopen the medical case so they had to reenter the passenger as another case.
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Recommendation:
Ensure the informaitoin on the AGE log is accurate.
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Item No.:
06
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Site:
Potable Water-Bunkering Analyzer
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Violation:
The bunkering analyzer was out of calibration during active potable water bunkering. The analyzer read 1.92 ppm, the inspector's test kit measured 2.32 ppm, and the ship's test kit measured 1.63 ppm. During a second test, the analyzer read 1.81 ppm and the inspector's test kit measured 2.30 ppm. During a third test, the analyzer read 1.67 ppm, the inspector's test kit measured 2.24 ppm, and the ship's test kit measured 1.67 ppm. During a fourth test, the analyzer read 1.89 ppm, the inspector's test kit measured 2.60 ppm, and a second test kit from the ship measured 2.30 ppm. Staff stated there was a bubble in the sampling line which result in the error at the analyzer.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Preparation Room-
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Violation:
One of the two backflow prevention devices for the detergent station had debris in the vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Forward Ice Station
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Violation:
The backflow prevention device for the far left machine was excessively corroded. The vents were visibly blocked by the corrosion. Crew stated the device was replaced after sanitizing a new one with 50ppm chlorine for 4 hours.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Forward Beverage Station
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Violation:
The vent of the backflow prevention device for the starboard juice machine was positioned on an angle such that was trapped in the vent. Crew contacted technical staff to turn the vent down and it was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Housekeeping-Stateroom Whirlpool Disinfection
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Violation:
The superchlorination of the two stateroom whirlpools on March 31, 2019 was not recorded on the logs.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
16
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Site:
Buffet-Pizzeria Show Galley
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Violation:
Two metal pans containing cubed fresh mozzarella cheese measured an average of 44°F. The cheese was held on temperature control and was discarded. The cheese had been stored in undercounter refrigerator L-20-F.
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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 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
18
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Site:
Preparation Room-Meat Thaw
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|
Violation:
A container of pork balls was stored over whole cuts of veal. Due to the observation, the pan was moved. It was placed next to four containers of meatballs. These five containers of ground meats were stored over whole cuts of pork, including pork belly and pork chops. Crew stated that the pork would be cooked to 165°F. The pans of ground meat were moved.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
A pan of french fries and a pan of sliced bread were out for service on the shelf above the hot service line. No sneeze guard or other protection was in place. In addition, no serving utensil was available for the bread. Staff moved the pans under a sneeze guard.
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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). Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Port Sweet Spot
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|
Violation:
A cake knife and spatula were stored in a container of excessively soiled water. The temperature measured 108°F. It was removed.
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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 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Room Service-Sushi At Sea Show Galley
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|
Violation:
The drain line for the sushi display cased was draped onto the counter and was not directed to the ships drain system. Crew stated they only use it when cleaning. The area was not in operation.
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Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
20
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Site:
Buffet-Pizzeria Show Galley
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Violation:
The ambient temperature of undercounter refrigerator L-20-F measured 54.9°F by the inspector. The internal thermometer measured 58°F. There was potentially hazardous food in the refrigerator at the time of inspection, and some food was measured above 41°F. Crew changed their time control plan to include this refrigerator as a time control unit and they labeled the unit 'Time Control'.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Preparation Room-Potato Preparation
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|
Violation:
In the potato peeler closest to the door, there was a difficult-to-clean seam which was excessively soiled with debris.
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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; (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.:
21
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|
Site:
Bar-Blue Iguana Tequila
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|
Violation:
The bottom front edge of the beer cooler cabinet on the back bar was heavily corroded all along the edge. The inspector could bend pieces and break off pieces of the corroded metal.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Red Frog Rum
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|
Violation:
Standing water was on the deck under and to the left of the beer cooler to the right of the beer taps. A large hole was in the side of the stainless steel. Staff stated the hole was needed to provide airflow for the compressor. Staff did not know where the water came from.
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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:
Buffet-Pizzeria Show Galley
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|
Violation:
The gaskets on the three-door undercounter refrigerator L20-F did not seal completely. The temperature control unit was out of temperature at the time of inspection and contained potentially hazardous food.
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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.:
21
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Site:
Buffet-Pizzeria
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|
Violation:
The deck under the Pour Your Own Beer station was excessively soiled with greater than a day's accumulation of paper debris, food debris, dust, hair, and other soil. The bottom of the machine was less than 6 inches off the deck, and part of the machine reached the bottom of the deck. The deck/bulkhead juncture behind the machine was not coved. The casters were stationed in recessed areas of the tile which had been cut out for the casters. The area of the cut out tile was excessively soiled as well. Crew immediately began cleaning the area.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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|
Site:
Galley-Forward Dishwash
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|
Violation:
The upper final rinse spray arm did not produce an effective fan-like spray pattern.
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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:
Galley-Potwash
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|
Violation:
During the morning in-brief meeting, crew reported that the flight-type potwash machine did not consistently maintain 160°F at the utensil surface. Crew reported they used the machine to wash and rinse equipment, but then they used the three-compartment sink to sanitize. Crew reported the issue was ongoing since November 2018.
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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.:
24
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|
Site:
Galley-Crew Hot Line
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|
Violation:
There was a wash, rinse, and sanitize bucket station on the food-employee side of the hot line. The area was not yet in service for lunch and no one was working with the buckets. Two measurements of the chlorine solution yielded results of 0 ppm chlorine. Staff stated that the area was in the process of being set up and the chemical had not yet been added to the solution.
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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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
24
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Site:
Galley-Aft Dishwash
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|
Violation:
The gauge of the flight-type conveyor dishwash machine measured over 200°F when the inspector approached the machine for evaluation. The machine was in use. During the evaluation of the machine, the machine the gauge was consistently over 200°F, and was holding mostly between 208-212°F. A maximum temperature registering thermolabel sticker was placed on the upper spray arm and turned black to indicate the temperature was over 200°F. Crew immediately began corrective action. The sanitizing temperature of 160°F at the utensil surface was reached.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
|
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Site:
Galley-Potwash
|
|
Violation:
On the clean rack, two cutting boards were soiled. A pan was soiled with a small piece of visible debris on the food-contact surface. Another pan was soiled with a small piece of visible debris on the nonfood-contact surface. Crew stated that the first couple shelves were a 'pre-check' area for the equipment because they couldn't check it while it was dripping wet coming out of the potwash.
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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.:
26
|
|
Site:
Preparation Room-Potato Preparation
|
|
Violation:
In the potato peeler closest to the door, there was a difficult-to-clean seam which was excessively soiled with debris, Additionally, there was a small amount of water trapped in this area.
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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.:
26
|
|
Site:
Galley-Ice Station
|
|
Violation:
The ice scoop was excessively soiled with debris on the food-contact surface. It was removed for cleaning.
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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
|
|
Site:
Galley-Potwash
|
|
Violation:
On the clean rack, two cutting boards were soiled. A pan was soiled with a small piece of visible debris on the food-contact surface. Another pan was soiled with a small piece of visible debris on the nonfood-contact surface. Crew stated that the first couple shelves were a 'pre-check' area for the equipment because they couldn't check it while it was dripping wet coming out of the potwash
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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
|
|
Site:
Buffet-Aft Starboard Beverage Station
|
|
Violation:
The metal ice dispenser flap was soiled with debris which did not appear to be from splash from the current service. It was connected to the metal food-contact area, but was farther back over the technical space.
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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.:
29
|
|
Site:
Buffet-Blue Iguana Show Galley
|
|
Violation:
The water temperature at the handwash station did not raise above 87°F. The area was in use for lunch service. This was corrected.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
|
|
Site:
Other-Recyling Center
|
|
Violation:
The only handwash station in the area was blocked by several yellow bags of trash. The bags were removed.
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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.:
33
|
|
Site:
Bar-Red Frog Rum
|
|
Violation:
Standing water was on the deck under and to the left of the beer cooler to the right of the beer taps. A large hole was in the side of the stainless steel. Staff stated the hole was needed to provide airflow for the compressor. Staff did not know where the water came from.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Preparation Room-Walk-In 3-255
|
|
Violation:
There was a slow drip of water from a deckhead screw onto the deck below.
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|
Recommendation:
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
|
|
Site:
Buffet-Outside of Pizzeria
|
|
Violation:
The deck under the Pour Your Own Beer station was excessively soiled with greater than a day's accumulation of paper debris, food debris, dust, and other soil. The bottom of the machine was less than 6 inches off the deck, and part of the machine reached the bottom of the deck. It was not coved. The casters were stationed in areas of the tile which had been cut out for the casters. The area of the cut out tile was excessively soiled as well. Crew immediately began cleaning the area.
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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, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). 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:
Food Service General-Deck Grouting
|
|
Violation:
The deck tile tiles and grouting was recessed and in disrepair in many food service areas including the lido galley, pantries, main galley, and crew galley. Crew presented a deck repair plan to the inspector.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
|
|
Site:
Bar-Blue Iguana Tequila
|
|
Violation:
The drain for the handwash station was dripping onto the deck. Staff reported this was repaired.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Buffet-Lido Pantry 3
|
|
Violation:
The light intensity was less than 220 lux during lunch service in various areas including where the cold food service line, the center counter, and the counter near the toaster oven. The area was open for lunch service. Crew noted the lights could not be raised higher.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Galley-Sushi At Sea Show Galley
|
|
Violation:
The lighting on the counter measured less than 220 lux in the shadow of the sushi display case. The area was not open for operation but crew confirmed the lighting could not be raised higher.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
|
|
Site:
Galley-Potwash
|
|
Violation:
Excessive condensation accumulated over the soiled end of the flight-type potwash machine. A crew member was present to wipe off the deckhead.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
|
|
Site:
Galley-Forward Coffee Station
|
|
Violation:
One live, infant German cockroach was on the counter under a beverage machine. Pest management personnel who were trained in pest identification immediately responded to the area and confirmed the cockroach. In the adjacent Fire Station 221, 6 dead infant cockroaches were identified. Crew immediately closed the coffee station and the pest manager began treatment of the area. There were pest traps in the fire station and the pest manager confirmed he monitors the area monthly. There was no known previous cockroach activity in the 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
|
|
Site:
Buffet-Aft Starboard Beverage Station
|
|
Violation:
One fruit fly was noted in the technical space below the beverage machines. Another side of the undercounter technical space was opened, and at least five more flies were noted. The pest manager was called. The area was open for service during lunch.
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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
|
|
Site:
Buffet-Blue Iguana Show Galley
|
|
Violation:
There was one housefly in the area. The area was open for lunch service.
|
|
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
|
|
Site:
Galley-
|
|
Violation:
There was one live fruit fly. The galley was in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Port Salad Station
|
|
Violation:
There was one fruit fly under the sneeze shield during service.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
39
|
|
Site:
Room Service-
|
|
Violation:
There was one fruit fly. The area was not in operation.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Galley-Forward Coffee Station
|
|
Violation:
One live, infant German cockroach was on the counter under a beverage machine. Pest management personnel who were trained in pest identification immediately responded to the area and confirmed the cockroach. In the adjacent Fire Station 221, 6 dead infant cockroaches were identified. Crew immediately closed the coffee station and the pest manager began treatment of the area. There were pest traps in the fire station and the pest manager confirmed he monitors the area monthly. There was no known previous cockroach activity in the area.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
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Item No.:
40
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Site:
Galley-Potwash
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Violation:
In the Pulper 11 electrical box, there were three dead infant cockroaches. The pest manager reported it was an area where he had previously treated for cockroaches due to an issue on 14 June. He conducted recurring treatment of the area and crew presented a treatment plan to the inspector.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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