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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The current version of the medical data management system did not list the date and time of the case last symptoms per section 4.1.2.1.3 and was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Galley-Deck 6 Giovanni's
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Violation:
The backflow prevention device for the hood-type potwash machine chemical dispenser was heavily corroded and oxidized. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus 0.6 meters (2 feet).
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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 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Children's Pool
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Violation:
This system will be upgraded from 27 July 2018 to 3 August 2018 to comply with full filtration of the water that goes to the slide. The inspector observed the slide currently drew water directly from the compensation tank that was shared with the children's pool. Water went through a pump and headed directly to the top of the water slide without passing through filtration, chlorination, and pH control. The return water from the water slide went directly to the compensation tank. The water drawn from the compensation tank that was used for the children's pool went through filtration, chlorination, and pH control.
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Recommendation:
Filter recirculated RWF water.
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Item No.:
16
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Site:
Other-Engine Control Room
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Violation:
In the coffee station refrigerator, the temperature of two milk cartons was 53F. The ambient temperature of the refrigerator was also 53F. One of the cartons was discarded and the other one was left to be cooled down in the refrigerator after the cooling setting was adjusted.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Preparation Room-Deck 2 Corridor
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Violation:
A pallet containing approximately 69 brown, paper bags of flour was stored in the corridor directly under a ventilation duct, which exposed the plenum above. Corrections started immediately.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
20
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Site:
Other-Engine Control Room
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Violation:
In the coffee station refrigerator, the temperature of two milk cartons was measured at 53F. The ambient temperature of the refrigerator was also 53F.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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Site:
Other-Engine Control Room
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Violation:
The espresso machine had a difficult to clean slotted fastener in the food splash zone.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Buffet-Deck 11 Starboard Hot Line
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Violation:
One rectangular serving dish had a significant chip along the top corner edge, making it difficult to clean. This serving dish was sitting on the employee side of the buffet line.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 4 Portside Beverage Station
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Violation:
The countertop to the right of the coffee machine had two small holes into a well beneath the counter. The inspector observed visible moisture inside one of these holes. When the inspector blew air into the left hole, moisture and brown liquid debris came out of the right hole. This moisture and liquid debris had a strong odor of decomposition. Staff stated there was a bar well beneath this counter and these holes opened directly to the well below.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Pantry-Cafe Latte-tudes
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Violation:
The casters of the clean utensil trolley were heavily corroded and difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwashing Station
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Violation:
A leak was observed between two panels on the front of the conveyor-type dishwashing machine. Water was observed dripping down the front side of this machine onto the deck below. Water was observed pooled on the deck below this leak.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 4 Dishwashing Station
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Violation:
A steady leak was observed from the back of the rinse compartment of the conveyor-type dishwashing machine. Water was observed pooled on the deck directly below this leak.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Deck 4 Dishwashing Station
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Violation:
One bowl, stored inverted on the clean storage rack, had pieces of yellow debris stuck to the food contact surface. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 4 Potwash Station
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Violation:
Two plates, stored inside a clean plate storage trolley, were soiled with pieces of brown food residue on the food contact surface. These plates were out for service. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Deck 11 Cold Buffet Line
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Violation:
One plate, stored inverted and out for service at the cold buffet line, was soiled with yellow food debris on the food contact surface. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Other-Engine Control Room
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Violation:
The food splash zone of the espresso machine was heavily soiled with coffee splash. The machine was not in use at the time of the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 6 Chops
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Violation:
The top of the locker identified 'CLEANING LOCKER' was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black and brown residue.
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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 5 Hot Line
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Violation:
The top of the trolley storing packaged spices and sauces was soiled to sight and touch. The inspector rubbed and alcohol wipe over this surface, and the wipe became soiled with a brown debris. This trolley was stored to the right of the handwashing sink. Corrections started immediately.
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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 11 Portside Entrance
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Violation:
The top of the cabinet labeled 'STORE ROOM' was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue.
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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 4 Soup Station
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Violation:
The top of time control unit # R-04-05 was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue.
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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 4 Portside Beverage Station
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Violation:
The countertop to the right of the coffee machine had two small holes into a well beneath the counter. The inspector observed visible moisture inside one of these holes. When the inspector blew air into the left hole, moisture and brown liquid debris came out of the right hole. This moisture and liquid debris had a strong odor of decomposition. Staff stated there was a bar well beneath this counter and these holes opened directly to the well below.
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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 4 Pantry
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Violation:
Two chilled water lines under the left side of the center preparation table were visibly moist and covered with a black slime-like material. The inspector rubbed an alcohol wipe over this substance, and the wipe became soiled black.
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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 5 Bakery
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Violation:
The technical space above hot holding unit # R-05-11 had a large opening on the left side exposing the plenum above. This area was excessively soiled with dust and debris, greater than a day's worth of accumulation.
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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:
Galley-Deck 4 Potwash Station
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Violation:
Four plates were stored inverted inside a clean plate storage trolley with visible moisture on the food contact surface. Additionally, two of the plates inside this trolley had pieces of brown food residue on the food contact surface. These plates were out for service. Corrections started immediately.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-Deck 11 Portside Yogurt Buffet Line
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Violation:
Two bowls, stored inverted and out for service, had visible moisture on the food contact surface. These bowls were located at the portside yogurt buffet line.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Bar-Lobby
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Violation:
An open soda can was stored next to clean cups in the front bar counter. This was corrected.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
32
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Site:
Galley-Deck 6 Giovanni's
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Violation:
Food debris was observed in the open, red, large waste receptacle inside this galley. This galley was not in service and was recently cleaned. Staff stated food debris does not typically go into this waste receptacle.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 4 Potwash Station
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Violation:
The tiles surrounding the opening to the deck drain were chipped and had recessed grout. Water was observed pooled inside the areas of recessed grout.
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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
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Site:
Galley-Deck 5 Room Service
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Violation:
Five tiles were chipped to the right of the handwashing sink. Water was observed pooled inside these chips.
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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
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Site:
Galley-Deck 5 Hot Line
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Violation:
The tiles in front of the tilting pan were in disrepair. These tiles were cracked and were missing grout along the side. When the inspector stepped on one of the tiles, water was observed rushing out of the crack.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 11 Portside Entrance
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Violation:
The grout to the right of the door to the walk-in cooler was recessed and disrepair. Water was observed pooled inside this recessed grout.
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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
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Site:
Galley-Deck 11 Portside Entrance
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Violation:
The grout to the left of the utility sink was recessed and in disrepair. Water was observed pooled inside this recessed grout.
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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
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Site:
Galley-Deck 11 Potwash Station
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Violation:
The tiles to the right of the potwash machine were missing grout at the junction between the coving and the bulkhead. This created a difficult to clean space.
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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 11 Izumi
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Violation:
The edge where the tile deck joined the bottom of the cooling unit was soiled with a black, mold-like substance. This accumulation was greater than a day's worth. The inspector rubbed an alcohol wipe over this substance, and the wipe became soiled black.
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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
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Site:
Buffet-Deck 11 Starboard Dirty Waiter Station
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Violation:
The deckhead above the dirty waiter on the starboard side of the ship was soiled with orange and brown residue greater than a day's worth of accumulation. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with brown residue. Staff closed this area for recleaning.
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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
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Site:
Buffet-Deck 11 Starboard Beverage Station
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Violation:
The deckhead above of the starboard beverage station was in disrepair. Five of the panels were buckling, which created difficult to clean spaces in between the panels. Additionally, there was a significant gap between where these panels met the decorative wood deckhead. Dust and debris was observed inside this difficult to clean space.
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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
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Site:
Preparation Room-Deck 2 Vegetable
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Violation:
The grout on the left side of the center preparation table was recessed and in disrepair. Water was observed pooled inside this recessed grout.
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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.:
34
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Site:
Galley-Deck 3 Dishwashing Station
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Violation:
The drainpipe at the dirty-end of the conveyor-type dishwashing machine was steading leaking onto the deck below. Water was observed pooled on the deck beneath this leak.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 Starboard Beverage Station
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Violation:
An ice machine was removed from this area, leaving two chilled water lines hanging from the deckhead. The left chilled water line was steadily dripping onto the counter surface below. Water was observed pooled on this counter.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
|
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Site:
Galley-Deck 5 Dishwashing Station
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Violation:
Water was observed pooled on the deck below a leak from the two panels of the rinse compartment on the front of the conveyor-type dishwashing machine Water was observed dripping down the front side of this machine onto the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
|
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Site:
Galley-Deck 4 Dishwashing Station
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|
Violation:
Water was observed pooled on the deck directly below a steady leak from the back of the rinse compartment of the conveyor-type dishwashing machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
|
|
Site:
Pantry-Cafe Latte-tudes
|
|
Violation:
The water discharged after each undercounter warewasher washing cycle splashed out of the deck drain and pooled on the deck.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
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Site:
Preparation Room-Deck 2 Fish Freezer
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|
Violation:
The light intensity in front of the evaporative condenser unit was insufficient. The inspector measured a maximum light intensity of 68 lux.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10-foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10-foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
|
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Site:
Provisions-Deck 2 Meat Freezer
|
|
Violation:
The light intensity in front of the evaporative condenser unit was insufficient. The inspector measured a maximum light intensity of 72 lux. Corrections started immediately.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10-foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10-foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
|
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Site:
Galley-Deck 5 Bakery
|
|
Violation:
The light intensity above the warewashing machine was insufficient. The inspector measured a maximum light intensity of 152 lux. Corrections started immediately.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20-foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Galley-Deck 5 Pastry Pantry
|
|
Violation:
The front light bulb inside the light fixture in front of hot holding unit # R-05-11 was not working. The inspector measured a maximum light intensity of 162 lux.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20-foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The front light bulb inside the light fixture in front of the handwashing sink was not working. The inspector measured a maximum light intensity on 148 lux.
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|
Recommendation:
Ensure the light intensity is at least 220 lux (20-foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
|
|
Site:
Bar-Deck 11 Rita's Bar
|
|
Violation:
One fly was observed flying in front of the bar area of Rita's Bar. This area was in service.
|
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guards were not close enough to the mooring lines and had gaps that could allow rodents to pass through to the vessel. There was at least one rat guard that was open in the underside and at least one that was wrapping two lines, allowing gaps between the lines and the guards.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer's specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
40
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Site:
Integrated Pest Management-Follow-up Inspections
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Violation:
A sighting for flies in the Butcher Shop on 25 May 2018 had initial and follow-up inspections on 25 May 2018 and 26 May 2018, but had no final inspection where a resolution of the problem was documented.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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