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Item No.:
08
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Site:
Potable Water-POTABLE WATER TANK RECORDS
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Violation:
THE ELECTRONIC RECORD OF THE 6/4/06 CLEANING AND DISINFECTION OF POTABLE WATER TANK #2 STARBOARD DESCRIBED ONLY THE CHLORINE CONCENTRATION WHEN THE TANK WAS REFILLED. THERE WAS NO NOTATION OF THE PROCEDURE INVOLVED, INCLUDING THE DISINFECTANT, CONCENTRATION, CONTACT TIME, AND FLUSHING, AND THERE WAS NO REFERENCE TO ANY WRITTEN PROCEDURE FOR SAME. THIS PART OF THE VIOLATION WAS ALSO NOTED IN THE MARCH 2006 INSPECTION, SO ONLY A PART OF THAT HAS BEEN CORRECTED.
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Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
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Item No.:
08
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Site:
Potable Water-CROSS-CONNECTION CONTROL PROGRAM
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Violation:
THE CURRENT FACILITY'S LISTING OF BACKFLOW PREVENTION DEVICES STILL DOES NOT LIST THE NUMEROUS PREVENTERS INSTALLED AT THE VARIOUS CHEMICAL DISPENSING UNITS LOCATED THROUGHOUT THE VESSEL. THERE WERE NO INSPECTIONS OF THESE UNITS. THIS PART OF A LARGER VIOLATION WAS ALSO NOTED IN THE VSP INSPECTION OF MARCH 2006.
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Recommendation:
The vessel shall provide a comprehensive cross- connection control program that provides safe connections to the potable water system through air gaps or appropriate backflow devices at the following locations, if present:
(1) Potable water supply lines to swimming pools, whirlpool spas, hot tubs, bathtubs, showers, and similar facilities; (2) Photographic laboratory developing machines and utility sinks; (3) Beauty and barber shop spray-rinse hoses; (4) Potable water faucets where hoses are connected or can be connected by threaded or quick-connect outlets such as those serving tanks containing chlorine and other chemicals, and deck taps; (5) Garbage grinders and pulpers; (6) Mechanical warewashing machines; (7) Hospital and laundry equipment; (8) Air conditioning expansion tanks; (9) Boiler feed water tanks; (10) Fire systems; (11) Toilets; (12) Potable water, bilge, and sanitary pumps that require priming; (13) Freshwater or saltwater ballast systems; (14) Bilge or other waste water locations; (15) International shore connection; and (16) Any other connection between potable and non-potable water systems.
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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-KIDS POOL
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Violation:
THE SHALLOW (SMALL SLIDE) SIDE WADING POOL HAD A FREE CHLORINE RESIDUAL OF 1.62 AND 1.44 PPM ON TESTS BY THE INSPECTOR, AND SHIP MANUAL TESTING WAS 2.22 AND 2.30 PPM. THE OPPOSITE KIDS POOL WHICH SHARES TANK AND RECIRCULATION WITH THIS POOL WAS ABOVE 4.2 PPM DURING THE SAME TIME. THIS CONDITION WAS ALSO NOTED IN THE MARCH 2006 INSPECTION REPORT. THESE POOLS ARE SPA POOLS ACCORDING TO THE 2005 VSP OPERATIONS MANUAL REQUIREMENTS. THE POOL RECORDS ONLY REFLECT A SINGLE TEST VALUE FOR THE KIDS POOL, BUT THAT POOL NETWORK INCLUDES A SMALL WADING SIDE, A LARGE SLIDE POOL, AND A DEEP TURBULENT POOL. ALTHOUGH ALL ARE ON THE SAME COMPENSATION TANK AND RECIRCULATION/HALOGENATION SYSTEM, WITH VARIED VALUES AS WERE SHOWN TODAY THERE SHOULD BE INDEPENDENT TESTS FOR EACH. THE POOL WAS IMMEDIATELY CLOSED.
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Recommendation:
Ensure that spa pools are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
09
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Site:
DO NOT USE (whirlpool/spa)-WHIRLPOOL SPAS 3, 4, AND 5
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Violation:
THE FREE HALOGEN RESIDUALS MEASURED IN THE #5 WHIRPOOL SPA WERE 1.14 AND 1.32 PPM RESPECTIVELY, AND 4 ADULTS WERE USING THE SPA AT THE TIME. THE HALOGEN RESIDUAL IN WHIRLPOOL SPA #3 WAS 1.98 PPM AND IN #4 SPA 1.45 PPM, USING BOTH THE INSPECTORS TEST KIT AND THE ONBOARD KIT. ALL WHIRLPOOL SPAS WERE CLOSED IMMEDIATELY.
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Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
16
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Site:
Galley-WINDJAMMER - GALLEY
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Violation:
A PLATTER OF CHEESE WITH A PREPARATION DATE OF 10 OCTOBER WAS AT A TEMPERATURE OF 45 F IN THE WALK-IN REFRIGERATOR. A SHEET PAN FILLED WITH INDIVIDUAL BUTTERS IN 16 OUNCE BLOCKS HAD INTERNAL TEMPERATURES OF 45 F IN THE SAME WALK-IN. THESE ITEMS WERE REMOVED AND PLACED INTO THE BLAST CHILLER.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-DECK 4 HOT GALLEY WALK-IN REFRIGERATOR 5411
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Violation:
ONE PAN OF COOKED MIXED VEGETABLES WAS MEASURED AT 45F. THIS ITEM WAS IN THE UNIT OVERNIGHT. THE AMBIENT AIR TEMPERATURE OF THE UNIT MEASURED 45 AT 0800. THE UNIT WAS NOT ON DEFROST. A LOG DOCUMENTING THE TEMPERATURE OF THE UNIT RECORDED A TEMPERATURE OF 45F AT AROUND 0600. NO CORRECTIVE ACTION WAS TAKEN AT THAT TIME. THE INSPECTOR'S THERMOMETER AND CHEF'S THERMOMETER WERE CALIBRATED DURING THE INSPECTION. THE ITEM WAS DISCARDED AND THE REFRIGERATOR ENGINEER WAS CALLED TO EVALUATE THE UNIT.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less. Ensure the unit is capable of maintaining temperatures to hold potentially hazardous foods.
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Item No.:
16
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Site:
Galley-DECK 3 BEVERAGE STATION
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Violation:
THE MILK AND CREAM IN THE BULK MILK DISPENSER WERE MEASURED AT 50F. THE AMBEINT TEMPERATURE OF THE UNIT MEASURED 50F. THIS ITEM WAS ON TEMPERATURE CONTROL. THE ITEMS WERE DISCARDED AND THE REFRIGERATOR ENGINEER WAS CALLED TO EVALUATE THE UNIT.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
16
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Site:
Galley-DECK 3 BEVERAGE STATION
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Violation:
THE CREAMER FOR THE WMF COFFEE MACHINE WAS MEASURED AT 47F. THE AMBEINT TEMPERATURE OF THE UNIT WAS MEASURED AT 48-50F. THIS ITEM WAS ON TEMPERATURE CONTROL. THE ITEM WAS DISCARDED AND THE REFRIGERATOR ENGINEER WAS CALLED TO EVALUATE THE UNIT.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
19
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Site:
Galley-DECK 3 DINING ROOM CORRIDOR
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Violation:
TWO TRAYS OF BREAKFAST PASTRIES WERE UNCOVERED.
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Recommendation:
Ensure food items are stored covered or protected.
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Item No.:
19
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Site:
Buffet-WINDJAMMER - STARBOARD FRUIT BUFFET
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Violation:
RAW GRANNY SMITH APPLES WERE NOTED IN THE SAME BASKETS AS DECORATIVE FLOWERS AND PLANTS. THESE APPLES WERE IN DIRECT CONTACT WITH THE FLOWER AND PLANT STEMS. STAFF STATED THAT THE BASKETS IN WHOLE WERE DECORATIVE, BUT THERE WAS NO DESIGNATION ON THE APPLES AND THEY WERE POSITIONED IN THE BUFFET LINE BENEATH THE SNEEZE SHIELDS WHERE PASSENGERS COULD TAKE THEM. THE APPLES WERE DISCARDED IMMEDIATELY.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck. Ensure ready to eat food items are not placed in contact with decorative items.
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Item No.:
20
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Site:
Galley-WINDJAMMER - GALLEY
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Violation:
THE AMBIENT AIR TEMPERATURE OF THE WALK-IN REFRIGERATOR WAS 6 C/43F. TWO TRAYS OF SLICED AMERICAN CHEESE WERE SET INSIDE TO COOL ONE HOUR PRIOR ACCORDING TO STAFF AND WERE AT 58 F. THE REMAINING AMERICAN CHEESE BLOCK HAD A TEMPERATURE OF 44 F. THE UNIT WAS NOT ON DEFROST AT THE TIME OF THE INSPECTION.
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Recommendation:
Ensure that food contact equipment is maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
21
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Site:
Galley-DECK 4 HOT GALLEY
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Violation:
A PEELING LABEL WAS NOTED ON THE GROOVED GRILL, MAKING CLEANING DIFFICULT. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Remove the peeling label.
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Item No.:
21
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Site:
Galley-DECK 3 HOT GALLEY
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Violation:
A PEELING LABEL WAS NOTED ON THE FLAT GRILL, MAKING CLEANING DIFFICULT.
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Recommendation:
Remove the peeling label.
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Item No.:
21
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
SLIGHT CORROSION WAS NOTED ON THE GROOVED GRILL.
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Recommendation:
Ensure that 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-WINDJAMMER - GALLEY DISHWASH
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Violation:
THE FINAL RINSE LEFT SIDE, UPPER ARM SPRAY NOZZLES WERE CLOGGED ON THE IN-USE CONVEYOR DISHWASH MACHINE. THERE WAS A HEAVY MINERAL SALT (SCALE )BUILD-UP NOTED ALONG THE ENTIRE EXTERIOR OF THE SPRAY ARM AND THE SPRAY NOZZLES. THE SPRAY ARM WAS REMOVED FOR CLEANING DURING THE INSPECTION.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-WINDJAMMER - GALLEY POTWASH
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Violation:
A STACK OF 10 MEDIUM SIZE PLASTIC BINS WERE ON THE DECK BETWEEN TWO DECK STANDS OF DIRTY POTS IN THE POTWASH. THERE WERE ABOUT TEN LIDS FOR THE PLASTIC BINS SET ON EDGE ON THE DECK BENEATH THE DIRTY LANDING TABLE FOR THE POTWASH.
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Recommendation:
Remove the plastic bins and lids from the deck. Ensure that drain boards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Buffet-WINDJAMMER - PORT BUFFET DESSERT STATION
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Violation:
SEVERAL PREVIOUSLY CLEANED BOWLS FOUND STACKED AT THE BUFFET LINE FOR PASSENGER SELF-SERVICE WERE SOILED WITH FOOD DEBRIS.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-WINDJAMMER - JADE ISLAND 5 BUFFET
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Violation:
A FEW OF THE PREVIOUSLY CLEANED BOWLS, OF DIFFERENT SIZES AND TYPES, PLACED OUT FOR SERVICE ON THE BUFFET FOR PASSENGER SELF-SERVICE, WERE FOUND SOILED WITH FOOD DEBRIS.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-WINDJAMMER - ISLAND GRILL #3 BUFFET
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Violation:
A FEW OF THE PREVIOUSLY CLEANED BOWLS PLACED ON THE BUFFET LINE FOR PASSENGER SELF-SERVICE WERE FOUND SOILED WITH FOOD RESIDUE.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Other-WINDJAMMER - ICE CREAM STATION STARBOARD
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Violation:
THERE WERE OVER TEN FULL UTENSIL BASKETS FILLED WITH PREVIOUSLY CLEANED UTENSILS AND STACKED IN AN UNDERCOUNTER CABINET BESIDE THE STARBOARD ICE CREAM DISPENSER. THERE WERE SEVERAL SOILED UTENSILS FOUND AMONG THE CLEAN ONES. STAFF STATED THAT ALL TRAYS WERE TO BE CLEANED AGAIN BEFORE USE.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-PUB BAR
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Violation:
FOUR PREVIOUSLY CLEANED COFFEE CUPS WERE FOUND SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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 3 HOT GALLEY
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Violation:
THE PEELING LABEL ON THE FLAT GRILL WAS SLIGHTLY SOILED WITH GREASE AND FOOD RESIDUE.
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Recommendation:
Ensure that 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 BEVERAGE STATION
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Violation:
THE UPPER TECHNICAL COMPARTMENT OF THE ICE MACHINE WAS SOILED WITH MOLD. THIS WAS NOT A FOOD CONTACT AREA.
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Recommendation:
Ensure that 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:
Pantry-DECK 4 ROOM SERVICE
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Violation:
THE TOP OF THE SALAMANDER WAS SOILED WITH FOOD DEBRIS. THIS AREA WAS NOT IN USE AND HAD BEEN PREVIOUSLY CLEANED.
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Recommendation:
Ensure that 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:
Other-WINDJAMMER - ICE CREAM STATION STARBOARD
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Violation:
ALL OF THE PREVIOUSLY CLEANED INTERIOR PARTS OF THE SOFT ICE CREAM DISPENSER WERE IN A DISHWARE RACK UNCOVERED AND ON TOP OF AN ADJACENT SERVICE COUNTER WHERE DINING ROOM GUESTS PASSED BY.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
29
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Site:
Buffet-WINDJAMMER - STARBOARD BUFFET/FORWARD
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Violation:
THE HANDWASH STATION AT THE FORWARD BUFFET LINE STARBOARD HAD A MAXIMUM WATER TEMPERATURE OF ONLY 78 F. THERE WAS NO USER ADJUSTMENT FOR THE WATER TEMPERATURE TO THIS STATION.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
32
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Site:
Galley-DECK 3 PANTRY
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Violation:
A COVER WAS NOT PLACED ON A WASTE RECEPTACLE. FOOD WASTE WAS NOTED IN THE BOTTOM OF THE RECEPTACLE AND THE AREA WAS NOT IN USE.
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Recommendation:
Ensure that receptacles and waste-handling containers are kept covered when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Bar-
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Violation:
BROKEN GLASS WAS NOTED ON THE DECK.
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Recommendation:
Ensure that 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:
Bar-
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Violation:
THE DECK/PREPARATION COUNTER JUNCTURE WAS NOT COVED, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-CAFE PROMENADE - COFFEE STATION
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Violation:
THE DRAIN FOR THE COFFEE MACHINES WAS SOILED WITH A MOLDY COFFEE RESIDUE.
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Recommendation:
Clean the coffee machine drain line.
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Item No.:
33
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Site:
Other-CAFE PROMENADE - COFFEE STATION
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Violation:
OPEN PIPE PENETRATIONS WERE NOTED WITHIN THE TECHNICAL SPACE OF THE COFFEE STATION.
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Recommendation:
Seal the pipe penetrations.
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Item No.:
33
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Site:
Buffet-WINDJAMMER DESSERT BUFFET PORT SIDE
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Violation:
THE UNDERCOUNTER TECHNICAL COMPARTMENT FOR THE COLD BUFFET SECTION WAS HEAVILY SOILED WTIH SLIME MOLD. THIS ITEM WAS ALSO NOTED IN THE MARCH 2006 VSP INSPECTION FOR ALL THE COLD BUFFET TECHNICAL COMPARTMENTS, BUT ONLY THIS SPECIFIC LOCATION CONTINUES TO DISPLAY THE MOLD PROBLEM.
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Recommendation:
Ensure that 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-JOHNNY ROCKETS SERVICE LINE
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Violation:
WATER WAS NOTED DRIPPING FROM THE DECKHEAD ONTO THE PREPARATION COUNTER TOP AND THE DECK.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Pantry-DECK 4 ROOM SERVICE
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Violation:
A STEADY LEAK WAS NOTED FROM THE SEAL OF THE SALAMANDER HOOD LIGHT. WATER WAS DRIPPING ONTO THE DECK. STAFF STATED THAT THE LEAK WAS FROM A BROKEN STEAM PIPE ON DECK 5.
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Recommendation:
Ensure that 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 3 SOUP AREA
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Violation:
THE HANDWASH STATION DRAIN LINE WAS CLOGGED. STANDING WATER WAS NOTED ON THE DECK AROUND THE SINK.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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|
Site:
Provisions-DRY STORES
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Violation:
THE LIGHTING IN THIS AREA WAS NOT ADEQUATE. SEVERAL LIGHTS WERE OUT OF ORDER.
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Recommendation:
Ensure that 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.
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Item No.:
41
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Site:
Children Area-
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Violation:
THE VINYL ON THE COUCHES AND ONE OF THE FLOOR PILLOWS WAS WORN EXPOSING THE OPEN CELL FOAM PADDING.
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Recommendation:
Repair or replace the vinyl couch covers and floor pillow.
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Item No.:
41
|
|
Site:
Ventilation-AIR-CONDITIONING SYSTEM
|
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Violation:
THE CONDENSATE COLLECTION PAN FOR AIR-CONDITIONING FAN UNIT 5611AC711 ON DECK 10 AFT WAS NOT VISIBLE FOR INSPECTION THRU THE INSPECTION HATCH. THE INTERIOR WAS OBSTRUCTED BY THE INSTALLED WATER DROPLET COLLECTOR WHICH WAS DIRECTLY ABOVE THE PAN ON THIS MODEL UNIT. STAFF WERE NOT AWARE OF JUST HOW MANY UNITS THROUGHOUT THE SHIP WERE SO DESIGNED, BUT TO ACCESS THE PAN REQUIRES AN ENTIRE DAY TO REMOVE PIPING AND REACH THE DROPLET COLLECTOR. IN SUCH A CASE, THE ONLY OPTION MAY BE TO USE A FIBER OPTIC DEVICE TO INSPECT THE PANS.
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Recommendation:
Obtain a fiber-optic type camera to view the condensate collection pans. Ensure that air handling unit condensate drain pans and collection systems are accessible for inspection, maintenance, and cleaning.
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