Azamara Quest CDC inspection score

The men's crew toilet serving the main galley only had a urinal. Crew identified the closest men's toilet room with a seat was either on Deck 9 or inside the crew cabins.

The following time/temperature control for safety (TCS) foods stored on the preparation counter had 4-hour discard labels showing times exceeding four hours: -Cream sauce inside a metal container: 1047 to 1500. -Cooked, cut spinach inside a metal container: 1047 to 1500. -Cooked mushrooms inside a metal container: 1045 to 1500. The posted time control plan identified an 1100 set up time and a 1430 discard time for port days. Crew initiated corrective action.

A metal container of crab cakes stored on a preparation counter for lunch service were not identified with a 4-hour discard label. Crew initiated corrective action.

One metal container of raw bratwurst prepared on 7 October was stored over one metal container of raw cut pork prepared on 9 October. Additionally, one metal container of raw meat black pudding prepared on 8 October was stored over one metal container of sliced, ready to eat Canadian bacon. Crew initiated corrective action.

One, in use ice cream scoop was stored inside the dipper well without running water. Additionally, the water temperature in the dipper well measured 65°F with a calibrated thermometer. Crew initiated corrective action.

Ten recently cleaned and sanitized plates were stacked on the conveyor-type warewashing machine's clean landing with chips along the edges. Crew initiated corrective action.

Greater than a day's accumulation of food residue collected below the counter-mounted juice machine's four leg support grommets. Crew initiated corrective action.

Water leaked from a loose drain coupling on the gray water line beside the stacked ovens and pooled on the deck below.

Water leaked from the gray water drain coupling beside the stacked ovens and pooled on the deck below.

The light intensity at the metal storage racks for the large plastic bins measured less than 220 lux.

The conveyor-type warewashing machine’s soiled end ventilation system was insufficient to prevent excess steam from exiting the machine and condensing on the deckhead and deck mounted light fixture above.

The sanitizer inside the bucket was soiled with black debris. Crew initiated corrective action.

The chlorine sanitizer concentration inside the bucket by the aft bulkhead measured greater than 200 mg/L (PPM). Crew initiated corrective action.

Food-splash zones of the counter-mounted ice machine's left dispensing nozzle were soiled with greater than a day's accumulation of beige residue. Crew initiated corrective action.

One plastic pallet was in disrepair, creating rough and difficult-to-clean surfaces.

The light intensity by a pallet of stored quinoa measured less than 110 lux.

The OPRP was last updated in November 2023 and does not reflect information from the 2025 Environmental Public Health Standards. Specifically: 1. The OPRP referenced a previously used disinfectant instead of the current product, including its appropriate contact time; and 2. The daily attack rate was listed as 0.50% instead of the updated 0.45%. Additionally, the OPRP specified that contaminated linens should be washed at 71°C (160°F) for 3 minutes or 65°C (149°F) for 10 minutes. However, contaminated linens should be washed at a minimum temperature of 71°C (160°F) for at least 25 minutes. (VSP 2025 Environmental Public Health Standards)

The rat guards at the forward end of the ship were ineffective to protect against the entry of rodents. Two guards were hanging beside the mooring line, and one did not fully close around the line.

The printable version of the AGE log did not include a 'Comments' or 'Notes' column. (VSP 2025 Environmental Public Health Standards)

A crew member was observed preparing sanitizing solution in the handwash sink.

A yellow waste receptacle containing food waste was uncovered. The area was not in use at the time of the inspection.

The deck beneath the hood-type potwash machine was also soiled with brown debris.

Multiple hot water pipes under the hot service line were continuously dripping. As a result, water was pooling on the deck in this area.

Water was dripping from the deckhead on to the deck. It was unclear where the water was coming from.

Multiple hot water pipes under the hot service line were continuously dripping. As a result, water was pooling on the deck in this area.

Water from the hood-type pot machine was continuously dripping onto the deck. Water had pooled in this area.

Three buckets were not stored inverted in this area.

One house fly was observed in this area. The area was not in use at the time of the inspection.

One house fly was observed on the ice cream machine. This area was in use during the inspection.

One fruit fly was observed near the deck ovens.

Raw chicken wings were stored over raw ground beef patties in an undercounter refrigerator.

One house fly was observed resting on a pastry.

Milk had pooled on a tray in an undercounter refrigerator. None of the cartons of milk stored in this area appeared to be leaking.

Two pitchers and two coffee dispensers were stored wet with their lids attached in a cabinet under the bread service line.

One house fly was observed resting on a pastry.

The reduced pressure backflow assemblies on the port and starboard international shore connections were tested on 4 December, but no pressure differential values from the test were recorded. In addition, no testing date or results for the reduced pressure backflow assembly on the hot water line to incinerator (Deck 2) and on the water line to the eco washing line engine room casing (Deck 8) were available.

Water was continuously leaking from the relief vent on the reduced pressure backflow assembly on the high saline overboard discharge, indicating a possible failure.

Water was continuously leaking from the relief vent on the reduced pressure backflow assembly on the transfer line from the evaporator to the boiler and distilled water tanks, indicating a possible failure.

A very small amount of water had dripped onto the side of a closed box of bagged spinach.

One banana tree leaf, which was intended to be used for decoration only, was sitting on top of a pallet of grapes. A box of grapes was sitting on top of the leaf.

A very small amount of water dripped from the deckhead onto the side of a closed box of bagged spinach.

The daily shock halogenation was not performed on the port and starboard whirlpool spas on 13 December. The timeframe between shock halogenation on 14 December (finished at 08:22) and on 15 December (finished at 20:11) was more than 24-hours.

The floatation device for the pool did not have an attached rope.

There was no consumer advisory asterisk noted for the 5 oz. filet mignon on menu #12, the grilled lemon-garlic T-bone lamb chops on menu #10, and the grilled venison on menu #3. These food products can be cooked-to-order.

The 24-hour reports submitted prior to arrival into the U.S. on two separate voyages listed the wrong embarkation port code. The 24-hour report submitted prior to arrival in St. Thomas, USVI, on 8 December listed the embarkation port code on 1 December as NUS (not inside the U.S.) instead of MIA for Miami, FL. The 24-hour report submitted prior to arrival in Miami, FL, on 1 December listed the embarkation port code on 27 November as NUS (not inside the U.S.) instead of MIA for Miami, FL.

The clean stainless steel storage racks had strips of red, yellow, and green colored duct tape on the corner bar, which made the surface difficult to clean. Staff stated these markings were indicated the ergonomic risk for each shelf; with the injury risk from placing a rack on the storage shelf increasing from green to red. Although the inspector only observed this set-up in Deck 6 and Deck 8 Aft Housekeeping Pantries, staff stated that this arrangement was present in all the housekeeping pantries on the ship.