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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The electronic medical record system did not include a separate column for comments on the AGE log. Staff were printing the log and adding a column for comments. Staff stated a new update to the electronic record system will provide this column by the end of this month. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
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).
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Item No.:
08
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Site:
Potable Water-Nontestable Cross-Connection Control Log
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Violation:
The nontestable cross-connection control log was not updated when backflow prevention devices were replaced. For example:
*Deck 8 Housekeeping Pantry Forward and Aft: The nontestable cross-connection control log recorded the last inspection was November 2024; however, the backflow prevention devices were disinfected and replaced in May 2025 per the disinfection log.
*Room Service and Crew Galley Ice Machine: The nontestable cross-connection control log recorded the last inspection was June 2024; however, the backflow prevention devices were disinfected and replaced in January 2025 per the disinfection log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum, a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Set a schedule for inspection frequency. Maintain a log documenting the inspection and maintenance in written or electronic form and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Park and Slides
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Violation:
The UV system was out of service for approximately one year. New equipment was ordered and awaiting to be received. The corrective action plan included increasing chlorine residuals and conducting E.coli and coliform tests. (VSP 2025 Environmental Public Health Standards)
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Recommendation:
For vessels built or renovated in accordance with the 2011 VSP Construction Guidelines or later: Install a secondary UV disinfection system capable of inactivating Cryptosporidium for each children's pool, interactive recreational water facility, and baby-only water facility in accordance with the manufacturer?s specifications. Install a secondary UV disinfection system if an activity pool has interactive RWF features, such as flowing, misting, sprinkling, jetting, and waterfalls. Ensure secondary UV disinfection systems are designed to operate in accordance with the parameters set forth in NSF International or equivalent standard.
Ensure the lamp is accessible without having to disassemble the entire unit, a spare ultraviolet lamp and any accessories required by the manufacturer to change the lamp are available, and it is operated in accordance with the manufacturer?s recommendation.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On 2 August 2025, a nonfood employee had AGE symptom onset at 1700 and reported to medical at 2123. The timecard showed the crew member was working while symptomatic for one and a half hours.
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Recommendation:
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.
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Item No.:
16
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Site:
Buffet-Deck 9 Blue Iguana Cantina
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Violation:
The time control plan stated breakfast was from 0600 until 1000 and the first lunch period was from 1000 until 1400 on embarkation day. Per the plan, the area was open for more than four hours; however, none of the TCS/PHF at the salsa bar had time control labels. Staff updated the time control plan.
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Recommendation:
If time without temperature control is used as the public health control with a maximum of 4 hours, ensure the food (1) Is marked or otherwise identified to indicate the time 4 hours past the time when the food is removed from temperature control if the time between service setup and closing is greater than 4 hours; (a) If time control unit meant to be cold holding or hot holding is not operational or used as intended, the unit is considered a counter, and the food stored within it must be labeled with its 4-hour discard time; (b) Containers of TCS/PHF under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
16
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Site:
Galley-Deck 9 Blue Iguana Cantina
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Violation:
A pan of arbol chili salsa had an incorrect 7-day discard date. The date of preparation was 10 August 2025; however, the discard date was listed as 6 August 2025. The label was checked and signed off by the person in charge. Staff immediately corrected the label.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (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.
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Item No.:
17
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Site:
Buffet-Deck 9 Blue Iguana Cantina
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Violation:
The time control plan stated breakfast was from 0600 until 1000 and the first lunch period was from 1000 until 1400 on embarkation day. Per the plan, the area was open for more than four hours; however, none of the time/temperature control for safety food/potentially hazardous food (TCS/PHF) at the salsa bar had time control labels. Staff updated the time control plan.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-
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Violation:
The ice/water dispenser had been out of service for about one month.
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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.
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Item No.:
20
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Site:
Galley-Deck 3 - Center Galley
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Violation:
The blast chiller was out of service since 23 July 2025.
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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.
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Item No.:
20
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Site:
Galley-Deck 3 - Bakery
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Violation:
The walk-in refrigerator was out of service for approximately one week. No food was stored in the area.
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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.
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Item No.:
20
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Site:
Buffet-Team Dining 1
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Violation:
The hot chocolate machine was out of service and had not been used for a few months.
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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.
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Item No.:
21
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Cloth insulation material was loose with frayed ends around the steam pipes inside the technical compartments for the bains-marie service lines 1 through 4.
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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. 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.
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Item No.:
21
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Site:
Galley-Deck 3 - Center Galley
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Violation:
Water leaked from the underside of soup kettles #1 and #5's technical compartments and pooled on the deck below.
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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.
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Item No.:
21
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Site:
Dining Room-Deck 3 - Platinum and Golden Restaurants
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Violation:
Laminate was peeling on some waiter station undercounter cabinet doors. Also, some doors had a hole leading to a void space on the top corner where the locking ring was missing.
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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. 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.
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Item No.:
21
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Site:
Preparation Room-Deck 0 - Room 13 Potato Preparation
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Violation:
Excess silicone was peeling from the discharge chutes for both potato peelers.
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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.
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Item No.:
21
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Site:
Buffet-Team Dining 1
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|
Violation:
The silicone on the hot chocolate machine's leg support/counter juncture was loose and peeling.
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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. 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.
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Item No.:
21
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Site:
Galley-Deck 0 - Center Preparation Counter
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|
Violation:
Wires were hanging below undercounter refrigerator C8. It appeared the cover was missing.
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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.
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Item No.:
21
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Site:
Buffet-Deck 9 Grand Buffet Portside Aft Waiter Station
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|
Violation:
The wood around the bottom of the waiter station was in disrepair which created a difficult to clean surface.
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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.
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Item No.:
21
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Site:
Galley-Deck 10 Steakhouse
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|
Violation:
The back side of the tilting pan's circular handle had a difficult to clean gap.
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|
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.
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Item No.:
22
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Site:
Galley-Deck 9 Grand Buffet Potwash
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|
Violation:
The right-side panel of the hood-type potwash machine was in disrepair with difficult to clean gaps created from the bent panels.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash
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|
Violation:
Orange and yellow cables were soiled in the blower compartment of the flight-type dishwash machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 0 - Dishwash
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Violation:
An excess amount of grease and soil were in the blower compartment of the flight-type dishwash machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 3 - Bakery
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|
Violation:
The curtains at the entrance into the flight-type dishwash machine were stained with a red substance.
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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.
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Item No.:
27
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Site:
Galley-Deck 3 - Appetizer Pantry
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|
Violation:
Condensate collected on the outside of the biodigester around the discharge pipe's coupling.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 3 - Appetizer Pantry
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|
Violation:
The pipe insulation was soiled and liquid pooled on the bottom of upright refrigerators 4 through 9?s technical compartments.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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|
Site:
Buffet-Team Dining 1
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|
Violation:
Old debris was in the counter-mounted leg supports for the hot chocolate machine that was no longer used.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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|
Site:
Buffet-Deck 9 Grand Buffet Breakfast Grill
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|
Violation:
A container of spoons out for passenger use was not adequately protected from contamination.
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|
Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted. Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
33
|
|
Site:
Preparation Room-Deck 0 - Room 13 Potato Preparation
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|
Violation:
Excess silicone was on the water line/bulkhead penetration for both potato peelers.
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|
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.
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Item No.:
33
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Site:
Galley-Deck 0 - Hot Galley
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|
Violation:
Fasteners were missing on all deckhead light cover panels above the flat grills. The panels were not flush with the deckhead. A small piece of tape covered the holes where the fasteners were missing.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.
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Item No.:
33
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|
Site:
Galley-Deck 3 - Appetizer Pantry
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|
Violation:
A wet cloth was on the deck below the biodigester discharge pipe.
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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:
Galley-Deck 3 - Center Galley
|
|
Violation:
Water pooled on the deck below the technical compartments for soup kettles #1 and #5.
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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:
Buffet-Deck 9 Pizzeria
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|
Violation:
The bulkhead tiles near the galley entrance door were in disrepair.
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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:
Food Service General-Decks
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|
Violation:
The deck tile grout was recessed or missing and deck tiles were cracked throughout multiple galleys, show galleys, and provision rooms, especially in hot areas and along deck/equipment junctures and door thresholds.
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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-Deck 9 Pizzeria
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|
Violation:
Gaps were between the deckhead panels over preparation counter L4.
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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
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|
Site:
Galley-Deck 9 Guy's Burger
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|
Violation:
The door from the show galley into the galley had a difficult to clean open penetration.
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|
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. Do not use carpet in these areas.
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Item No.:
33
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|
Site:
Bar-Deck 10 Steakhouse
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|
Violation:
The deck was soiled with more than a day's accumulation of debris and dust in the back left corner between the ice machine and the coffee machine.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Galley-Deck 10 Steakhouse Show Galley
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|
Violation:
The cleaning locker room door was in disrepair and soiled with more than a day's accumulation of grease residue.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Galley-Deck 3 - Freezer 38
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|
Violation:
A few plastic fastener plugs were missing on the deckhead panels, exposing the insulation.
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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. Do not use carpet in these areas. 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:
Galley-Deck 3 - Freezer 38
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|
Violation:
Silver tape was peeling from the inside door frame.
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|
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.
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Item No.:
33
|
|
Site:
Bar-Deck 9 Blue Iguana
|
|
Violation:
One of the back bar bulkhead's decorative frames was soiled on the lower horizontal surface with more than a day?s accumulation of dust.
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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:
Galley-Deck 3 - Dishwash
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|
Violation:
The deckhead was soiled with rust-like residue behind the dishwash machine's exhaust vent. This was immediately cleaned.
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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.:
36
|
|
Site:
Buffet-Deck 9 Grand Buffet Starboard Aft Beverage Station
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|
Violation:
The light intensity measured 140 lux in front of the hot chocolate machine.
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|
Recommendation:
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.
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Item No.:
36
|
|
Site:
Dining Room-Deck 3 - Platinum Restaurant
|
|
Violation:
The light intensity measured less than 220 lux during cleaning operations on the clean waiter stations.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) during cleaning operations in bars and dining room waiter stations which includes open shelves (such as shelves without doors or shutters) where food and beverages are stored.
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Item No.:
36
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
The light intensity measured less than 220 lux along the entire bains-marie service line (approximately 15 meters).
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|
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.
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|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Grand Buffet Portside Aft Beverage Station
|
|
Violation:
One small fly was in the area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
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|
Item No.:
39
|
|
Site:
Galley-Deck 3 - Appetizer Pantry
|
|
Violation:
One fly was near the knife locker.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 10 Ol'Fashioned BBQ
|
|
Violation:
One small fly was in the area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
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|
Item No.:
39
|
|
Site:
Buffet-Deck 10 Beverage Station
|
|
Violation:
One small fly was in the undercounter technical compartment.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 9 RedFrog Rum Bar
|
|
Violation:
Three small crawling insects were on the back bar's decorative bulkhead behind the stored alcohol bottles.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
40
|
|
Site:
Buffet-Deck 9 Pizzeria
|
|
Violation:
The entrance into the galley was not adequately protected from pests. The entryway had a plastic curtain with a gap at the top and a large gap at the bottom. This area was open to the outdoors when the pool?s dome cover was retracted.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Deck 12 Camp Ocean
|
|
Violation:
The sign posted in the children?s toilet room did not have the exact wording, ?Wash your hands and assist the children with handwashing after helping them use the toilet.? (VSP 2025 Environmental Public Health Standards)
|
|
Recommendation:
Post signs in children's toilet rooms with the exact wording "Wash your hands and assist the children with handwashing after helping them use the toilet."
|
|