|
|
|
Item No.:
*
|
|
Site:
Other-Laundry
|
|
Violation:
Clean sheets were sorted thru using a clean tarp on the deck in front of the flat roller/iron machines. Staff stand and walk on these clean tarps and in some cases the clean sheets made contact with the deck surrounding the tarps, and the deck area around the machines was soiled. Additionally, staff did not wear shoe covers, and the clean towels, napkins and odd items sorted out of the piles of clean were set on the soiled deck, rather than in some bin or container to protect them.
|
|
Recommendation:
Provide proper sorting facilities to prevent clean sheets and other cleaned items from becoming soiled during processing.
|
|
|
Item No.:
*
|
|
Site:
Other-Pilot Station at Sr. Officer Cabin #49214
|
|
Violation:
The corridor of cabins near 49214 had a strong noxious odor which appeared to be coming from the pilot station beside this cabin.
|
|
Recommendation:
Determine th source of the odor and correct as needed.
|
|
|
Item No.:
01
|
|
Site:
Medical-4 Hour Report
|
|
Violation:
The ship did not submit a 4 hour gastro-intestinal report on January 23rd.
|
|
Recommendation:
If the number of cases changes after submission of the initial report, ensure that an updated report is submitted no less than 4 hours before the vessel's arrival at the U.S. port.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distribution System - Data Logger
|
|
Violation:
There was no information provide on the certified data security features of the data logging system installed on the potable water distribution system. This Endress and Hauser system is used to record halogen an pH levels in lieu of chart recorders at the forward and aft distant points.
|
|
Recommendation:
Ensure that the electronic data loggers, with certified data security features, used in lieu of chart recorders produce records that conform to the principles of operation and data display required of the analog charts, including printing the records.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
There was no listing for the backflow preventers installed in the deck 0 Changing room clothes washers or the #1 and #2 hydrophore pumps in the engine spaces on the comprehensive listing of backflow prevention devices.
|
|
Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The comprehensive listing of backflow preventers which were not able to be tested did not include the backflow prevention type or model used. This was the case for all preventers installed under the potable water areas.
|
|
Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Starboard Beverage Station
|
|
Violation:
There was a leak at a backflow prevention device for the juice machine.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 5 Amphitheater Pool
|
|
Violation:
There was a 1/2 inch to 3 inch gap present along the outside perimeter of the amphitheater pool platform deck and the side wall of the pool surrounding. This gap represents a significant entrapment hazard. The pool is not in use as a public pool with the platform at a swim depth, but if such a change is ever made the entrapment hazard presented in this pool should be professionally evaluated and corrected.
|
|
Recommendation:
Have the entrapment hazard professionally evlauted and make, if any, necessary modifiactions.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
On January 17th, there were 2 ill crew members seen by the medical staff. A review of StarDocs showed that the asymptomatic cabin mates were not interviewed until January 18th.
|
|
Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
|
|
|
Item No.:
16
|
|
Site:
Bar-Java Bar
|
|
Violation:
The temperature of the individual milk cartons inside the undercounter refrigerator was measured at 46 F.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Solarium
|
|
Violation:
The time control plan did not list the units on time control.
|
|
Recommendation:
Include in the time contorl plan all hot and cold holding units that are used for time control.
|
|
|
Item No.:
16
|
|
Site:
Bar-Boardwalk
|
|
Violation:
Potentially hazardous food such as sandwiches and corn dogs were served from this bar. According to the staff, these items were on time control and were covered under the time control plan for the adjacent Johnny Rockets restaurant. However, the time control plan for Johnny Rockets did not mention the Boardwalk Bar.
|
|
Recommendation:
Ensure that written procedures to ensure compliance with these guidelines is maintained on the vessel and made available to the VSP, upon request. Provide a written time as a public health control plan for the Boardwalk outlet.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 4 - Walk In Refrigerator 5411.133
|
|
Violation:
One hotel pan of shredded cheese was not listed on the cooling logs.
|
|
Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
18
|
|
Site:
Galley-Solarium
|
|
Violation:
The raw ground turkey, in the freezer, was stored above the cooked shrimp and raw tuna. This was corrected.
|
|
Recommendation:
Ensure that food is protected from cross-contamination by: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by using separate equipment for each type, or arranging each type of food in equipment so that cross-contamination of one type with another is prevented, and preparing each type of food at different times or in separate areas.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer
|
|
Violation:
There were gaps between sections of the sneeze shields throughout the windjammer and wipe out cafe. Food was stored directly below the open gaps.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Close the gaps, install panels between the gaps, or do not store food below the gaps.
|
|
|
Item No.:
19
|
|
Site:
Galley-Chef's Office
|
|
Violation:
Four cases of soda and water were stored on the deck. This area was not constructed for food storage.
|
|
Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
20
|
|
Site:
Bar-Java Bar
|
|
Violation:
The thermometer was placed inside an ice bath. The thermometer read 50 F. Staff was unaware on the procedures of calibrating the thermometer.
|
|
Recommendation:
Ensure that food temperature measuring devices: (1) That are scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to 1C in the intended range of use; and (2) That are scaled only in Fahrenheit are accurate to 2F in the intended range of use.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Forward Buffet
|
|
Violation:
The door for the technical compartment at the beverage station was missing.
|
|
Recommendation:
Replace the door.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Starboard Aft Beverage Station
|
|
Violation:
The cover was missing from the water dispenser of the ice/water machine.
|
|
Recommendation:
Ensure that non-food 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Starboard Service Line
|
|
Violation:
There was an unsealed opening around the electrical lines penetration inside the technical space for the cold basin.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Java Bar
|
|
Violation:
There was less than 4 inches of space between the bottom of the two glass door refrigerators and the countertop.
|
|
Recommendation:
Ensure that table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bell Box Deck 12
|
|
Violation:
The profile strip between the flat grill was loose, creating a gap.
|
|
Recommendation:
Secure the profile strip.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Concierge Lounge
|
|
Violation:
There was an open seam at the front of the left ceramic top warmer.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Starboard Aft Beverage Station
|
|
Violation:
The technical compartment cover for the handwash station was damaged and did not fit on the pegs. The cover was on the deck.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that non-food 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-
|
|
Violation:
The door for the technical compartment for the starboard cold buffet was difficult to open.
|
|
Recommendation:
Ensure the technical compartment door is easy to open.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Bakery
|
|
Violation:
All the seals on the proofing oven doors were damaged.
|
|
Recommendation:
Ensure that non-food 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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Vitality Juice Machines
|
|
Violation:
There were holes on the interior front panel directly below the juice concentrate containers. In addition, there was an open seam around the interior of the door frame, exposing the insulation behind.
|
|
Recommendation:
Seal the holes and the interior seam on the door.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 - Pastry Station
|
|
Violation:
The right alto-sham upper door seal was missing.
|
|
Recommendation:
Install the seal.
|
|
|
Item No.:
21
|
|
Site:
Galley-Giovanni
|
|
Violation:
There was loose and peeling sealant on the front of the fryer.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Giovanni
|
|
Violation:
There was missing and peeling sealant on the sides of the two hotplates.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure that nonfood-contact equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Other-150 Central Park Bar Area
|
|
Violation:
The right glass panel on the mug warmer was cracked.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that non-food 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Parc Cafe
|
|
Violation:
The plastic coating was peeling on one of the heat lamps.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Seafood Shack
|
|
Violation:
There was loose sealant on the front of the left fryer.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
There was not enough dirty storage at the potwash. Two trolleys full of sheet pans and plastic bins were stored outside of the potwash in the galley walk way.
|
|
Recommendation:
Ensure that drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The bowls were loaded on the conveyors so that they were overlapping one another.
|
|
Recommendation:
Ensure that soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that: (1) Exposes the items to the unobstructed spray from all cycles; and (2) Allows the items to drain.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Ice Cream Parlor
|
|
Violation:
The previously cleaned blender tops were slightly soiled.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Hot Section
|
|
Violation:
The previously cleaned grills were soiled ialong the grease chutes.
|
|
Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Vintages
|
|
Violation:
There was condensate collecting on the top of the technical compartment below the utility sink.
|
|
Recommendation:
Ensure that 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 5 - Pastry Station
|
|
Violation:
Condensate was pooling on the floor of the undercounter ice cream freezer technical compartment.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Giovanni
|
|
Violation:
The sides of the two hotplates were soiled where there was missing and peeling sealant.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Warewash
|
|
Violation:
There were two racks of inverted glasses on the clean storage racks. The bottom of these glasses were dusty.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Deck 12 and 14 Starboard Ice Pantries
|
|
Violation:
There was an excessive amount of dust on the clean items on the storage racks.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 12 Port/Aft Outside Balcony
|
|
Violation:
Approximately 195 plastic buckets used to chill wine and champagne in cabins were stored in an outside balcony space directly on the deck. These buckets were in nested stacks and wrapped in plastic bags.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 - Dishwash Area
|
|
Violation:
A few pans were stacked wet, impeding air drying.
|
|
Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 5 - Departure Lounge
|
|
Violation:
There were several tables preset with dinnerware. Passengers waiting to disembark were sitting at these tables. Per staff, a few unset tables are provided for disembarking passengers, however on this date, there were excess passengers and not all of the tables were cleared.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 5 - Wait Station
|
|
Violation:
There were small vases of artificial flowers stored in the cabinet with the clean coffee and creamer urns.
|
|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
|
|
|
Item No.:
30
|
|
Site:
Bar-Boardwalk
|
|
Violation:
The paper towels at the handwash station were wet. The bar was not open.
|
|
Recommendation:
Ensure that dry paper towels are provided for use by staff.
|
|
|
Item No.:
33
|
|
Site:
Galley-Parc Cafe
|
|
Violation:
The deck beneath the clean dish storage was dusty.
|
|
Recommendation:
Ensure that 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-Vintages
|
|
Violation:
There was an open hole on the locking mechanism on door 8.4.3.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-Giovanni's Dining Room
|
|
Violation:
There were two dispensing containers of vinegar and olive oil displayed in the dining room. The deck/bulkhead juncture in this area was not coved.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - The Cage
|
|
Violation:
The deck was soiled below the deck stands.
|
|
Recommendation:
Ensure that 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 5 - Wine Stand
|
|
Violation:
The deck was soiled below the soda cabinet.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Beverage Stores and Dry Stores
|
|
Violation:
The deck was soiled under the deck stands in both areas.
|
|
Recommendation:
Ensure that 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-
|
|
Violation:
There was no coving at the deck/bulkhead juncture under the handwash sink near the beverage station.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Galley-Windjammer Hot Galley Dry Stores
|
|
Violation:
The deck below the storage shelf was soiled in the corners.
|
|
Recommendation:
Ensure that 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-Dry Store #2834
|
|
Violation:
There was a void space where the locking pin inserted in the door frame.
|
|
Recommendation:
Close the void space.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Scraping Stations
|
|
Violation:
The deck/bulkhead and deck/cabinet juncture was not coved at the dirty cart storage area. Per staff, the cart was always used to stage dirty dishes. The deck was soiled in this area.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
36
|
|
Site:
Buffet-Forward Buffet
|
|
Violation:
The light bulb was not shielded or shatter-resistant at the starboard hot counter.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
There was excessive condensate on the deckhead above the potwash machine.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
40
|
|
Site:
Bar-Provisions
|
|
Violation:
For several dates in December and January the provisions inspections log sheet only had a few types of food pallets recorded as having been inspected. For example, the log for December 19 stated that produce pallets were inspected but did not mention any other items. According to the staff, all of the food and non-food items are inspected before entering the ship, and then the provisions master spot checks a few pallets once they are aboard. The spot checks from the provisions master are then recorded on the log, but the initial inspections are not.
|
|
Recommendation:
Ensure that incoming shipments of food and supplies are routinely inspected for evidence of insects, rodents, and other pests. A record of these inspections shall be maintained onboard the vessel and shall be available for review during inspections.
|
|
|
Item No.:
41
|
|
Site:
Children Area-
|
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Violation:
The disinfection wipes used for the diaper changing station stated that they were for use on hands and face. They did not mention for use on a hard surface.
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Recommendation:
Ensure that surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
According to the plan, the "card cleaners" were responsible for disinfecting the public areas. There was no mention of the frequency of disinfection.
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Recommendation:
Ensure that when the cumulative proportion of cases of gastrointestinal illness among passengers or crew members is 2%, the infection control response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis until the proportion decreases to < 2%.
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