|
|
|
Item No.:
27
|
|
Site:
Buffet-Mongolian Line
|
|
Violation:
During breakfast service, the utility sink was heavily soiled with excessive food discards. There were waste bins in the area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Mongolian Line
|
|
Violation:
During breakfast service, a wet wiping cloth was in the utility sink along with food discards.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
08
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The intermediate vent of the backflow prevention device for the ice machine was continuously leaking, indicating a possible malfunction.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pantry 1
|
|
Violation:
During breakfast service, the deckhead hatch in front of the flat grill and deep fat fryer was partially open, exposing heavily soiled areas and the plenum.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deli
|
|
Violation:
During breakfast service, the deckhead above the toaster and handwashing station was heavily soiled with more than one day's accumulation of grease and dust and had large openings to the plenum.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deli
|
|
Violation:
During breakfast service, there was no consumer advisory for the egg station. Eggs could be cooked to order. This was corrected.
|
|
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 using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is 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 and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, 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.:
39
|
|
Site:
Buffet-Deli
|
|
Violation:
During breakfast service, a fly was on the deckhead above the egg preparation station.
|
|
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.:
33
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The deckhead over the food preparation area had openings to the plenum and was soiled with dust.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Pantry 2
|
|
Violation:
During breakfast service, the handwashing station was blocked by a large waste bin. This was corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Pantry 2
|
|
Violation:
During breakfast service, a fly was on the flat grill and around the liquid eggs.
|
|
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.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
Cups and glasses were under the soiled end of the in-use flight-type dishwash machine. Also, the deck under the prewash station was heavily soiled with food debris.
|
|
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:
Bar-Taste Bar
|
|
Violation:
The deckhead over the counters had openings to the plenum and was soiled with accumulations of dust.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Diamond Waiting Room (Library)
|
|
Violation:
During breakfast service, the carpet in front of the self-service buffet table had a red stain. It was discussed that it appeared to be caused from a liquid spill. The buffet table had food and drinks, such as coffee, cream and milk, water, juices, and pastries.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
16
|
|
Site:
Other-Diamond Waiting Room (Library)
|
|
Violation:
During breakfast service, the temperature of the milk and cream containers was 65F. These dairy products were on temperature control. The inspection team discussed the possibility of using time control in this area by having and following a time control plan.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
|
|
|
Item No.:
19
|
|
Site:
Other-Diamond Waiting Room (Library)
|
|
Violation:
There was no sneeze guard for the pastry baskets and the serving utensil.
|
|
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). During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Inspiration & Imagination
|
|
Violation:
The deckhead over the waiter stations, the bains marie, and the cold counters had openings to the plenum and was soiled with accumulations of dust.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
29
|
|
Site:
Galley-Aft/Starboard Dishwash
|
|
Violation:
The handwashing station was 27 inches above the deck. Users had to reach excessively to wash hands.
|
|
Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
|
|
|
Item No.:
27
|
|
Site:
Galley-Aft/Port Storage Racks
|
|
Violation:
Several chafing dishes were stored soiled with grease residues and accumulated dust.
|
|
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-Pastry
|
|
Violation:
The top panels of the proofing cabinet and both deck ovens were heavily soiled with dust.
|
|
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:
Galley-Decks
|
|
Violation:
The decks throughout the galley were in disrepair with recessed and missing tile grout.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Kettle Station
|
|
Violation:
Condensed water was dripping from the deckhead speaker, the canopy above the kettles, and the deckhead air vent. Water was splashing on the deck and on the food preparation counter. Crew members were actively cooking in the kettles while avoiding the water drips.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
19
|
|
Site:
Galley-Kettle Station
|
|
Violation:
Condensed water was dripping from the deckhead speaker, the canopy above the kettles, and the deckhead air vent. Water was splashing on the deck and on the food preparation counter. Crew members were actively cooking in the kettles while avoiding the water drips.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck. During preparation, ensure unpackaged food is protected from environmental sources of contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Kettle Station
|
|
Violation:
Condensed water was dripping from the deckhead speaker, the canopy above the kettles, and the deckhead air vent. Water was splashing on the deck and on the food preparation counter. Crew members were actively cooking in the kettles while avoiding the water drips.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
13
|
|
Site:
Galley-Kettle Station
|
|
Violation:
Condensed water was dripping from the deckhead speaker, the canopy above the kettles, and the deckhead air vent. Water was splashing on the deck and on the food preparation counter. Crew members were actively cooking in the kettles while avoiding the water drips.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
|
|
|
Item No.:
37
|
|
Site:
Galley-Potwash
|
|
Violation:
Condensate was dripping from the soiled end of the canopy.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The final rinse temperature of the in-use conveyor potwash machine was 138F at the utensil surface level during several checks. The temperature of the final rinse upper spray arm was 180F. It was discussed that it was possible that the lower temperature came from the lower final rinse spray arm. The technician immediately started repairs to the machine, beginning with the final rinse lower spray arm.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The conveyor rack-type warewash machine was out of service since 3 June.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
33
|
|
Site:
Galley-Trolley Wash
|
|
Violation:
Water was pooled under the trolley wash machine.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
20
|
|
Site:
Room Service-
|
|
Violation:
The hot plates of the in-use panini grill were heavily corroded.
|
|
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.
|
|
|
Item No.:
34
|
|
Site:
Galley-Dishwash
|
|
Violation:
Water was leaking to the deck from under the handwashing station.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
It was extremely hot from the center to the clean end of the in-use flight-type warewash machine. Very hot air was leaving the center direct duct exhaust and warming up the area significantly.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The potwash machine was out of service since the morning of the day of the inspection.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
34
|
|
Site:
Galley-Hot Line
|
|
Violation:
During lunch service, there was a large hot water and steam leak under the bain marie.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Service Line
|
|
Violation:
During lunch service, a fly was around the buffet line.
|
|
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.:
33
|
|
Site:
Buffet-Decks
|
|
Violation:
The decks throughout the galley were in disrepair with recessed and missing tile grout.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Cleaning Locker
|
|
Violation:
Two wet mops were stored inside the mop buckets.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Petty Officers Mess
|
|
Violation:
During lunch service, a fly was around the espresso machine.
|
|
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.:
19
|
|
Site:
Buffet-Senior Officers Mess
|
|
Violation:
During lunch service, there was no side sneeze shield to the left of the buffet station. The distance between exposed food and where consumers could stand was less than 1 meter (40 inches).
|
|
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).
|
|
|
Item No.:
27
|
|
Site:
Preparation Room-
|
|
Violation:
The top panel of the blast chiller was soiled with more than one day's accumulation of dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
Two flies were on the preparation counter.
|
|
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.:
20
|
|
Site:
Preparation Room-Potato Peelers
|
|
Violation:
Both potato peelers had more than 10 slotted fasteners in the food contact/splash zone.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-Walk-in Refrigerator
|
|
Violation:
The cooling of a large container of cut cabbage prepared on 17 June was not documented. The cabbage was discarded.
|
|
Recommendation:
Ensure 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 from the date the food was placed in the cooling process.
Ensure 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.:
37
|
|
Site:
Preparation Room-Walk-in Refrigerator
|
|
Violation:
Condensation was collected inside the deckhead light fixture cover. Condensate was continuously dripping from the cover to the deck.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Musical Caf
|
|
Violation:
The hood-type warewash machine was out of service since the morning of the day of the inspection.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
33
|
|
Site:
Bar-Musical Caf
|
|
Violation:
Both chandelier-looking decorative fixtures on the deckhead had openings around to the plenum and had accumulations of dust.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Formalities
|
|
Violation:
The deck between the self-service candy cabinets was soiled with chocolate pieces. In addition, the deck/cabinet junctures were not coved. Also, the deckhead above the cabinets had openings to the plenum and was soiled with accumulations of dust.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Monitoring Records
|
|
Violation:
The halogen analyzer chart was not changed at the 24-hour recording period on at least six days since the last inspection. The overlap with the previous day's record was from 1.5 hours to more than 4 hours in each of the instances. 'Human error' was cited as the reason for delay in each of the instances.
|
|
Recommendation:
Change the halogen analyzer-chart recorder charts daily.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program Records
|
|
Violation:
The cross-connection control records indicated that the reduced pressure backflow assembly in the Dry Provision Room 3253, behind the Fire Damper Door 2/-03-A008, during the 01 DEC 2015 inspection, was still located in the Starboard Wine Store Room on Deck 3. This was noted during the previous inspection.
|
|
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. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Fan Room 804
|
|
Violation:
The drain line from the air handling unit next to the main galley was completely disconnected. Water was discharging from the bottom of the collection pan to the deck.
|
|
Recommendation:
Connect the drain line.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The forward bunker chlorination station chlorine analyzer sample discharge line was submerged in the collection funnel, eliminating the air gap.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Recreational Water Facilities-Veranda Pool Pump Room
|
|
Violation:
A clear flexible hose was clamped on a potable water valve downstream from the eye wash station. The potable water line was not protected by a backflow prevention device.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
|
|
|
Item No.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
The final rinse temperature of the in-use conveyor potwash machine was 138F at the utensil surface level during several checks. The temperature of the final rinse upper spray arm was 180F. It was discussed that it was possible that the lower temperature came from the lower final rinse spray arm. The technician immediately started repairs to the machine, beginning with the final rinse lower spray arm.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
19
|
|
Site:
Bar-Formalities
|
|
Violation:
The deck between the self-service candy cabinets was soiled with chocolate pieces. In addition, the deck/cabinet junctures were not coved. Also, the deckhead above the cabinets had openings to the plenum and was soiled with accumulations of dust.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
38
|
|
Site:
Galley-Trolley Wash
|
|
Violation:
Staff stated that the trolley wash machine had not been used in months and would be removed during an upcoming dry-dock.
|
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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