|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Logs
|
|
Violation:
For the current voyage - one reportable case was missing a temperature recording, and the 'Comments/Notes' column was not included on the reportable AGE log, as specified in the VSP 2025 Environmental Public Health (EPH) Standards. In the 'underlying conditions' column, a note identified the case 'denied consultation.'
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contains the following information in separate columns: (13) Illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (e) Recorded temperature.
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation). Ensure the reportable gastroenteritis (AGE) surveillance log contains all the headers identified in the 2025 VSP Environmental Public Health (EPH) Standards.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Distribution System - Disinfection Logs
|
|
Violation:
On 28 February 2025, crew identified the replacement of the 'leaking domestic preheat line outlet side from the potable water heater.' The disinfection log identified this was an emergency; however, disinfection with 200 mg/L (PPM) began at 0817 and ended at 1524 ? a period greater than 7 hours. The final residual after flushing was measured at 2.51 mg/L (PPM).
|
|
Recommendation:
Disinfect the potable water system after potential contamination by increasing the free halogen residual to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Disinfection Logs
|
|
Violation:
The cross connection control log for non-testable devices identified over 30 backflow prevention devices were either repaired or replaced during March 2025. None of these repaired or replaced devices were listed on the potable water system disinfection log. Crew identified all these devices underwent disinfection prior to installation.
|
|
Recommendation:
Maintain documentation of all potable water system inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and the measured free halogen residual after flushing.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 - Starboard Soup Station
|
|
Violation:
The atmospheric vents of the backflow prevention device for the counter-mounted coffee machine were blocked with green corrosion. Crew initiated corrective action.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 8 - Thermal Suite Whirlpool Spa
|
|
Violation:
The pH level inside the whirlpool spa measured 7.81. Inside the whirlpool spa equipment room, the analyzer identified the pH level at 7.43. When manually tested at the analyzer, the pH measured 7.73. Crew initiated corrective action.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities not maintained within these pH ranges.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 8 - Lido Pool Swimming Pool
|
|
Violation:
The shepherd's hook for the Lido swimming pool must be lowered when the retractable cover over the atrium is closed. Crew installed this hook inside the tub of the pool, which could cause a potential safety hazard to swimmers. Additionally, the location of the shepherd?s hook is not prominent to those outside of the swimming pool.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 8 - Thermal Suite Whirlpool Spa
|
|
Violation:
The pH level of the analyzer inside the whirlpool spa equipment room was not maintained in calibration. The pH level inside the whirlpool spa measured 7.81, while the analyzer inside the equipment room identified the pH level at 7.43. When manually tested at the analyzer, the pH measured 7.73. Crew initiated corrective action.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 mg/L (ppm) for free halogen and 0.2 for pH.
|
|
|
Item No.:
11
|
|
Site:
Medical-Food Employee Reportable Acute Gastroenteritis (AGE) Case Assessment
|
|
Violation:
On 3 July 2025, a food employee experienced AGE symptoms and reported to medical at 1517. A note in their medical record stated the employee 'was on break'. No food assessment completed by the supervisor or timesheets were available to verify that the food worker was not working while symptomatic.
|
|
Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck A - Team Dining Beverage Station
|
|
Violation:
Whole milk stored inside the counter-mounted bulk milk dispenser measured 48F with a calibrated thermometer. The ambient thermometer on the exterior of the unit measured a temperature of 46F. The team dining buffet was not open for service. Crew initiated corrective action.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 8 - Lido Market Starboard Asian Station
|
|
Violation:
The posted consumer advisory for the California sushi roll, prepared with raw salmon, did not identify that the fish used was raw or undercooked. Crew initiated corrective action.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 8 - Dive In
|
|
Violation:
A container of vegetarian burgers, removed from frozen storage and placed inside a metal container in the reach-in refrigeration unit, was not identified with a 7-day discard label. Crew initiated corrective action.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
One plastic rolling container of granola crumbs, removed from the original packaging, was not identified with the common name. Crew initiated corrective action.
|
|
Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
The edges of the canvas belt inside the dough sheeter were frayed, creating a difficult-to-clean surface.
|
|
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. Ensure multiuse food-contact surfaces are: (1) Smooth.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 8 - Lido Market Portside Salad Line, Forward
|
|
Violation:
The toaster oven on the preparation counter was identified for 'household use only.' Crew initiated corrective action.
|
|
Recommendation:
Ensure food-contact surfaces of food equipment comply with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck A - Team Dining Beverage Station
|
|
Violation:
The counter-mounted bulk milk dispenser was unable to maintain whole milk stored inside at a temperature below 41F. The ambient thermometer on the exterior of the unit measured a temperature of 46F. The internal temperature of the whole milk measured 46F. Crew initiated corrective action.
|
|
Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Starboard Hot Preparation Area
|
|
Violation:
Liquid steadily dripped from the top panel located on the rear of rational oven # 4 and pooled on the deck below.
|
|
Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Starboard Hot Preparation Area
|
|
Violation:
The front left wheel of the mobile trolley, stored between the stackable rational ovens and rational oven # 3, was damaged and unable to spin. Crew initiated corrective action.
|
|
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 surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 8 - Lido Market Starboard Hot Buffet Line
|
|
Violation:
The door for undercounter reach-in refrigeration unit # 8.68B was in disrepair and removed from the unit. No food items were stored inside.
|
|
Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
The top right panel of the deck-mounted oven was removed, exposing the difficult-to-clean technical compartment containing numerous pipes and wiring. Greater than a day's accumulation of dust, debris, and corrosion collected on difficult-to-clean surfaces inside this compartment.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 8 - Lido Market Portside Beverage Station, Forward
|
|
Violation:
The nonfood-contact surface surrounding the pipe at the rear of the counter-mounted ice machine was covered in brown and orange corrosion.
|
|
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. 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 surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 8 - Forward Scullery
|
|
Violation:
A used tea bag soiled the wash solution inside the conveyor-type warewashing machine. Crew initiated corrective action.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck A - Scullery
|
|
Violation:
The end cap on the final rinse manifold for the rack-type warewashing machine was loose, causing water to spew inside the machine. Crew initiated corrective action.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 8 - Lido Market Portside Hot Buffet Line
|
|
Violation:
Greater than a day's accumulation of grease collected on the food-splash zone on the underside of the heating lamp, directly above stored containers of beans and rice out for service. Crew initiated corrective action.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 8 - Lido Market Starboard Hot Buffet Line
|
|
Violation:
Greater than a day's accumulation of grease and food residue collected on the food-splash zone on the underside of the heating lamp, directly above stored containers of vegetables and fish out for service. Crew initiated corrective action.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 8 - Lido Market Portside Beverage Station, Forward
|
|
Violation:
Greater than a day's accumulation of orange and brown corrosion accumulated around the pipe at the rear of the counter-mounted ice machine.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
Greater than a day?s accumulation of dust, debris, and corrosion collected on the difficult-to-clean pipes and wiring inside the technical compartment above the deck-mounted oven. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck A - Team Dining
|
|
Violation:
Water pooled on the deck inside the technical compartment for the Bain-Marie unit from a steadily leaking hot water pipe. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Deck A - Engine Control Room
|
|
Violation:
The nonfood-contact surfaces of two previously cleaned and sanitized coffee cups were soiled with greater than a day?s accumulation of food residue. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks, Bulkheads, and Deckheads
|
|
Violation:
The decks, bulkheads, and deckheads were maintained in a state of disrepair throughout multiple food service areas, including the following:
Deck A ? Team Dining Buffet: The painted deck at the door juncture between the buffet service area and crew galley was peeling and in disrepair.
Deck 4 ? Main Galley Preparation Area: The painted deck and bulkhead juncture surrounding the preparation area was cracking, creating a difficult to clean gap.
Deck 4 ? Main Galley Preparation Area: The painted deck surrounding the deck drain in front of reach in refrigeration units # 4.44B ? 4.46B was chipped and peeling, with water accumulating inside areas of recess.
Deck 4 ? Main Galley Sushi Preparation Area: The painted deck surrounding the deck drain in front of reach in refrigeration unit # 4.28 was chipped and peeling, with liquid and debris accumulating inside areas of recess.
Deck 4 ? Main Galley Breakfast Pantry, Aft: The painted deck surrounding the deck drain was chipped and peeling, with liquid accumulating inside areas of recess.
Deck 4 ? Main Galley Sushi Preparation Area: The painted deck surrounding the deck drain in front of the three compartment sink was chipped and peeling, with brown liquid and debris accumulating inside areas of recess.
Deck 8 ? Lido Market Buffet Starboard Hot Line: The painted deck surrounding the deck drain in front of the buffet line was chipped and peeling, with water and food debris accumulating inside areas of recess.
Deck 8 ? Lido Market Buffet Starboard Hot Line: The painted deck surrounding the deck drain in front of the pizza oven was chipped and peeling, with water and food debris accumulating inside areas of recess.
Deck 8 ? Lido Market Buffet Portside Hot Line: The painted deck surrounding the deck drain in front of the buffet line was chipped and peeling, with water and grease accumulating inside areas of recess.
Deck 8 ? Lido Market Buffet Portside: The deckhead above the top storage shelf had a one-inch gap exposing the plenum above.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Walk-In Fish Freezer # 28
|
|
Violation:
A half inch of ice accumulated inside the bottom of the aft deckhead-mounted light fixture.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Starboard Hot Preparation Area
|
|
Violation:
Liquid pooled on the deck underneath a steady drip from the top panel located on the rear of rational oven # 4.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 8 - Lido Market Asian Station
|
|
Violation:
Approximately 1 inch of liquid accumulated inside the deck drain in the technical compartment for undercounter refrigeration unit # 8.7A. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 8 - Starboard Entrance, Middle
|
|
Violation:
Greater than a day's accumulation of dust, debris, and grease collected on the galley entrance door's top internal door hinge. Crew initiated corrective action.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Deck 8 - Lido Market Asian Station
|
|
Violation:
The deck drain inside the technical compartment for undercounter refrigeration unit # 8.7A was clogged, and approximately 1 inch of liquid accumulated inside the drain. Crew initiated corrective action.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
34
|
|
Site:
Buffet-Deck A - Team Dining
|
|
Violation:
The hot water pipe inside the technical compartment for the Bain-Maire unit was steadily leaking, with water pooling on the bottom of the technical compartment. Crew initiated corrective action.
|
|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 8 - Lido Market Sweet Spot Buffet Line, Forward
|
|
Violation:
The light intensity above containers of vegan panna cotta on the buffet for consumer self-service measured less than 220 lux. Crew replaced the faulty light bulb.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces. Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-Integrated Pest Management
|
|
Violation:
Pests were observed throughout multiple food service areas, including the following:
Deck A ? Petty Officer Mess Beverage Station: One fruit fly was on the bulkhead underneath the counter mounted milk dispenser.
Deck 4 ? Main Galley Scullery: One fruit fly flew underneath the soiled item landing for the conveyor type warewashing machine.
Deck 4 ? Main Galley Glasswashing Area: One fruit fly flew around the soiled area in front of the rack type glasswashing machine.
Deck 4 ? Main Galley Bakery: One fruit fly flew in front of the counter mounted bread slicer.
Deck 4 ? Main Galley Starboard Scullery: One fruit fly was on the bulkhead next to the chemical dispenser for the three-compartment sink.
Deck 4 ? Main Galley Starboard Scullery: One fruit fly was on the bulkhead underneath the three-compartment sink pre-rinse compartment.
Deck 8 ? Lido Market Buffet Portside Beverage Station, Forward: One fruit fly flew inside the undercounter cabinet below the counter-mounted juice dispenser.
Deck 8 ? Lido Market Buffet Portside Beverage Station, Forward: Two fruit flies flew behind the counter-mounted coffee machine.
Deck 8 ? Lido Market Buffet Portside Beverage Station, Forward: One fruit fly was on the deckhead above the counter-mounted ice machine.
Deck 8 ? Lido Market Buffet Starboard Passenger Handwashing Station, Aft: One fruit fly was on the bulkhead above the handwashing sink.
Deck 8 ? Lido Market Buffet Starboard Salad Station: One fruit fly was on the bulkhead above the Bain-Marie unit.
Deck 8 ? Lido Market Starboard Galley, Center Preparation Area: Two fruit flies flew underneath the preparation table.
Deck 8 ? Lido Market Portside Galley, Center Preparation Area: One fruit fly was on the bulkhead by the fire safety sign.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|