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Item No.:
10
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|
Site:
Recreational Water Facilities-Deck 17 - Beach Pool
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|
Violation:
The life ring rope was wound tightly, making it difficult to unravel.
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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 (3.3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
33
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|
Site:
Pantry-Deck 17 - Retreat Bar Walk-In Refrigerator #6
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|
Violation:
Water dripped from the deckhead onto a cardboard box with canned drinks.
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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.
|
|
|
Item No.:
19
|
|
Site:
Pantry-Deck 17 - Retreat Bar Walk-In Refrigerator #6
|
|
Violation:
Water dripped from the deckhead onto a cardboard box with canned drinks. The boxes below the drip were all moved immediately.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
34
|
|
Site:
Galley-Deck 16 - Trident
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|
Violation:
The hood washing reduced pressure zone assembly drain line was not draining properly. This was corrected before the end of the inspection.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
Item No.:
39
|
|
Site:
Food Service General-Flies
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|
Violation:
Flies were in the following food-service areas:
- Deck 16: Trident - One fly was on the bulkhead above the clean storage rack.
- Deck 6: Casino Bar - One fly in the technical space below the speed rack.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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|
|
Item No.:
33
|
|
Site:
Food Service General-Gaps and Seams
|
|
Violation:
Gaps or seams were in the following areas:
- Deck 16: Trident Galley - A seam was along the bulkhead profile strip on the clean side of the dishwash.
-
Deck 16: Trident Galley - A gap was at the bulkhead/deep fat fryer juncture.
- Deck 16: World Fresh Market starboard side handwashing station - A gap was at the bulkhead panel where the faucet connects.
- Deck 16: World Fresh Market Pastry Shop - A seam was at the deckhead light fixture over exposed food out for passenger self-service.
- Deck 15: Lido Galley Walk-In 15605 - A seam was in between two deckhead panels near the blast chiller entrance.
The above gaps and seams were all closed before the end of the inspection.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Food Service General-Deck Grouting
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|
Violation:
The deck tiles were either damaged or the grouting was recessed in the following areas:
- Deck 16: World Fresh Market Beverage Pantry Portside - The deck grouting was in disrepair or recessed around the scupper drain by the door.
- Deck 7: Crown Grill Waiter Station Portside - The deck grouting was recessed in the area.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
|
|
Site:
Food Service General-Light Intensity
|
|
Violation:
The light intensity in the following areas was not adequate:
- Deck 15: Lido Hot Galley - The light intensity was less than 110 lux behind the left hot holding unit.
- Deck 7: Crooners Bar Pantry Walk-In 7406 - The light intensity was less than 110 lux at the entrance.
This was corrected before the end of the inspection
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot-candles) at 750 millimeters (30 inches) above the deck in walk-in refrigerator units, dry storage areas, linen storage, waiter stations, scrapping stations, and handwashing stations in bars.
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
|
|
Site:
Pantry-Deck 16 - Seaview Bar Pantry
|
|
Violation:
The light intensity at the handwashing station was less than 110 lux. This was corrected before the end of the inspection.
|
|
Recommendation:
Provide at least 110 lux (10 foot-candles) of light intensity at handwashing stations.
|
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Item No.:
26
|
|
Site:
Buffet-Deck 16 - World Fresh Market Beverage Station Forward Starboard Side
|
|
Violation:
Three soiled coffee cups were out for passenger use. The whole tray of coffee cups was removed, recleaned, and sanitized.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
21
|
|
Site:
Buffet-Deck 16 - World Fresh Market Beverage Station Midship Starboard Side
|
|
Violation:
Below the bulk coffee dispensers, the panel to the technical space was in disrepair creating a hard-to-clean surface.
|
|
Recommendation:
Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Buffet-Deck 16 - World Fresh Market International Portside
|
|
Violation:
The grout around the hot plate was missing creating a hard-to-clean surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 - Lido Galley Walk-In 15604
|
|
Violation:
Water dripped from the deckhead panel juncture and pooled on the deck in front of the evaporator condensing unit. No food was impacted. The area was cleaned immediately.
|
|
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.:
22
|
|
Site:
Buffet-Deck 11 - Bell Box Dishwash
|
|
Violation:
The left final sanitizing spray nozzle did not have a fan like spray pattern. This was corrected immediately.
|
|
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; (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.:
37
|
|
Site:
Galley-Deck 6 - Port Aft Dishwash
|
|
Violation:
Condensate collected on the deckhead above the clean side of the in-use flight-type dishwashing machine. No condensate was observed dripping.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Port Aft Dishwash
|
|
Violation:
Condensate collected on the deckhead above the clean side of the in-use flight-type dishwashing machine. No condensate was observed dripping.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 6 - Port Aft Dishwash
|
|
Violation:
The deckhead light above the glasswash machine was burnt out resulting in less than 220 lux above the clean landing.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Port Aft Dishwash
|
|
Violation:
The glasswash machine had been out of order since May 5, 2026.
|
|
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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 - Port Aft Coffee Station
|
|
Violation:
The chrome cover on the dispensing head of the espresso machine was peeling exposing a difficult to clean surface. Coffee residue was in this difficult to clean area.
|
|
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; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Port Aft Coffee Station
|
|
Violation:
The chrome cover on the dispensing head of the espresso machine was peeling exposing a difficult to clean surface. Coffee residue was in this difficult to clean area.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 - Port Aft Coffee Station
|
|
Violation:
The front right leg of the espresso machine was not flush with the counter exposing an open seam containing dried food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Port Aft Coffee Station
|
|
Violation:
The front right leg of the espresso machine was not flush with the counter exposing an open seam containing dried food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 - Aft Wine Pantry
|
|
Violation:
Slotted fasteners were on a soda gun in the food splash zone.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch). Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 - Aft Port Ice Station
|
|
Violation:
Rust deposits were on the evaporator side of the white plastic ice machine evaporator panel cover at the bolt and nut connection. Rust-stained drip streaks extended from the deposits to the bottom of the panel, indicating that rust residue had dripped onto the ice.
|
|
Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 6 - Aft Port Ice Station
|
|
Violation:
Rust deposits were on the evaporator side of the white plastic ice machine evaporator panel cover at the bolt and nut connection. Rust-stained drip streaks extended from the deposits to the bottom of the panel, indicating that rust residue had dripped onto the ice.
|
|
Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards;
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Aft Hot Line
|
|
Violation:
A liquid dripped from a deckhead light and landed on the deck along the waiter side of the pick-up line. No food or equipment was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 6 - Sauce Station
|
|
Violation:
A light above the right braising pan was burnt out resulting in less than 220 lux of light.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Potwash
|
|
Violation:
The majority of the nozzles on the top final rinse spray arms of the in-use potwash machine were blocked with brown food debris. Additionally, several nozzles on the bottom right final rinse spray arm were also blocked.
|
|
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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Flight -Type Dishwashers
|
|
Violation:
The final rinse spray patterns of three in-use flight-type dishwashers were not functioning properly and did not provide adequate fan-like spray pattern. The affected units included the Deck 6 aft port dishwasher, the Deck 6 aft starboard dishwasher, and the Deck 6 forward starboard dishwasher. Multiple spray nozzles were replaced and clogged spray arms were cleaned.
|
|
Recommendation:
Ensure 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; (2) Allows the items to drain.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 - Aft Starboard Dishwash
|
|
Violation:
The bottom wash spray arm of the glasswash machine was not properly attached to the manifold. This machine was in active use.
|
|
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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 - Forward Starboard Dishwash
|
|
Violation:
Three fruit flies were inside the biodigester when opened. The biodigester was not being used while the ship was sailing in Alaska.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Grout was missing from multiple areas along the two seams of the marble food preparation surface. Old food residue was in the areas without grout.
|
|
Recommendation:
Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Old food residue was in two seams of the marble food preparation surface where the grout was missing.
|
|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5
|
|
Violation:
Condensate accumulated along the bulkhead and deckhead above the left braising pan.
|
|
Recommendation:
Ensure all food preparation, warewashing areas, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5
|
|
Violation:
Condensate accumulated along the bulkhead and deckhead above the left braising pan.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 5 - Crew Mess - Starboard
|
|
Violation:
The light intensity on the employee side handwashing station was less than 220 lux as a result of a burnt out deckhead light.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Crew Pizza Station
|
|
Violation:
The light intensity at the pizza preparation station was less than 220 lux as a result of a burnt out deckhead light.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 5 - Crew Mess Dining Store - #5710
|
|
Violation:
Six previously cleaned and sanitized large metal dispensing containers were stored in this unfinished locker, which contained exposed electrical wiring, ductwork, unidentified piping, and other difficult-to-clean surfaces. Dust was observed on the air return located above the stored metal containers. Staff reported that these containers are used for waiter service. Additionally, unboxed chafing dishes, two portable ice trolleys, and a box of single-use paper cups were stored in this unfinished locker.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
When evaluating the final rinse spray pattern, water was observed intermittently spraying from the final rinse arm while plates were passing through the dishwasher. Technicians were called to assess the issue and later stated that several spray nozzles were blocked, resulting in the intermittent spray.
|
|
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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
A deckhead light at the entrance next to the deck-mounted vegetable chopper did not reach 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux on food preparation surfaces.
Ensure the light intensity is at least 220 lux as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 - Poultry Freezer
|
|
Violation:
Ice droplets were on the surface of several boxes of frozen poultry items.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
01
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Report
|
|
Violation:
The 24-hour report sent on June 5, 2026 incorrectly indicated an embarkation date of April 30, 2026 rather than May 30, 2026.
|
|
Recommendation:
Ensure 24-hour reports reflect the accurate embarkation date related to the voyage.. Ensure the AGE report contains the following: (1) Name of the vessel; (2) Port of embarkation; (3) Date of embarkation; (4) Port of disembarkation; (5) Date of disembarkation; (6) Total number of reportable AGE cases among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) Total number of reportable AGE cases among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) Total number of passengers and crew members on the cruise.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tiles and grout were missing, recessed, or damaged throughout the following food service areas:
- Deck 6: Main galley dishwashing areas, sauce station, and hot galley.
- Deck 5: Crew galley, pastry area, and hot galley, particularly along deck drains.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 5 - Crew Mess Dining Store - #5710
|
|
Violation:
Six previously cleaned and sanitized large metal dispensing containers were stored in this unfinished locker, which contained exposed electrical wiring, ductwork, unidentified piping, and other difficult-to-clean surfaces. Dust was observed on the air return located above the stored metal containers. Staff reported that these containers are used for waiter service. Additionally, unboxed chafing dishes, two portable ice trolleys, and a box of single-use paper cups were stored in this unfinished locker.
|
|
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:
Provisions-Deck 4 - Poultry Freezer
|
|
Violation:
Ice accumulated along the bulkhead and deck near the evaporator condensing unit. Ice droplets were also on the surface of several boxes of frozen poultry items.
|
|
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.
|
|