Koningsdam CDC inspection score

Unwashed romaine lettuce was stored in a plastic bin along with a dead ant in the upright refrigerator. Crew began corrective action.

Difficult-to-clean, brown, slatted blinds hung in front of the bulkhead windows behind and to the side of the sushi show galley. Brown fabric connected the blinds.

Excessive steam exited the soiled end of the flight-type conveyor dishwash and condensate collected on the deckhead above. The curtains at the soiled end of the machine were curled. Corrective action began immediately.

The final sanitizing rinse utensil surface temperature did not consistently reach 160°F in the flight-type conveyor dishwash. Technical crew began corrective action.

The counter-mounted water filling spout was excessively soiled with black debris. Crew immediately began cleaning.

Excessive dust accumulated on the difficult-to-clean slatted blinds covering the bulkhead windows in the sushi show galley. Crew immediately began cleaning the area.

Soap supplied at the handwashing station was extremely thin and markedly less viscous than soap supplied at other handwashing stations in food areas. Corrective action began immediately.

Excessive condensate collected on the deckhead above an in-use kettle. No food was impacted. Crew began corrective action.

Excessive condensate collected on the deckhead above front-loading potwash machine and on the air vent above clean pans and utensils. Condensate dripped onto the deck. Crew initiated corrective action.

Excessive condensate collected on the deckhead above the front-loading potwash machine and on the air vent above clean pans and utensils. Condensate dripped onto the deck. Condensate was not observed dripping on the clean items. Crew initiated corrective action.

Excessive condensate collected on the deckhead above an in-use kettle. No food was impacted. Crew began corrective action.

Excessive steam exited the soiled end of the flight-type conveyor dishwash and condensate collected on the deckhead above. Corrective action began immediately.

A dead ant was in a large plastic bin of romaine lettuce in the upright refrigerator. The lettuce had not yet been washed. The area was in operation. Crew began corrective action.

The Legionella sampling records provided did not identify the salon and pedicure devices were sampled within the previous six months. (New VSP 2025 Environmental Public Health Standard)

The potable water system disinfection record identified crew used the emergency disinfection procedure for the replacement of cold distribution piping using a 200 mg/L (PPM) chlorine solution beginning at 1700 on 5 October 2025 and ending at 0800 on 6 October 2025 - a period greater than the recommended 1 hour.

The two dedicated technical water lines for the turbo washing system were striped blue/gray/blue. These lines were not directed towards the potable system. Crew initiated corrective action.

The potable water system disinfection record identified crew used the emergency disinfection procedure for the replacement of cold distribution piping using a 200 mg/L (PPM) chlorine solution beginning at 1700 on 5 October 2025 and ending at 0800 on 6 October 2025 - a period greater than the recommended 1 hour. It was not clear if this was a log error or procedural error.

The two, large espresso machines had difficult-to-clean gaps in the food-splash zone near the espresso group housings, exposing the technical spaces above. One area was excessively soiled with old milk debris, as crew explained milk from the frothing process splashes in this area. The area was in operation.

The food-splash zone of the far right espresso group housing was excessively soiled with old milk debris, as crew explained milk from the frothing process splashes in this area. The area was in operation.

Crew affixed a red time control label on the milk stored in the espresso machine's time control compartment. The red label was observed affixed to the milk at 1149. However, per the time control plan, red color-coded labels indicated a time period of 1200-1600. The milk was removed.

Four public health advisories for foods with undercooked or raw ingredients (Salmon Roll, California Roll, Roasted Tri Tip, and Salmon Nigiri) stated that consuming the associated food may increase your risk for 'foodborne illness if you have certain medical conditions'; however, the public health advisory must state '... foodborne illness, especially if you have certain medical conditions.' Crew immediately began reprinting signs.

The downloadable, reportable AGE logs for the voyage ending on 14 January 2026 and 3 January 2026 had blank fields for the temperatures of passengers who underwent virtual consultation. Crew identified they selected the 'virtual consultation' option in the electronic reporting software; however, this did not populate the field on the downloadable AGE log for passengers with illness onset on 30 December 2025, 01 January 2026, and 05 January 2026. Additionally, the AGE logs did not contain a 'Comments/Notes' column as specified in the 2025 VSP Environmental Public Health Standards.

Crew position numbers were identified on the AGE logs for the 27 December 2025 to 3 January 2026 and 3 December 2025 to 9 December 2025 voyages instead of the name of the crew position. Crew stated these position numbers belonged to the entertainment crew, and these position numbers self-populated into the downloadable reportable AGE log.

There was no safety sign provided at the portside entrance to the three midship whirlpool spas.

There was no safety sign provided at the aft entrance to the Seaview whirlpool spas.

A layer of gray granular accumulation collected on the bottom of the recirculating ice bath inside the ice machine. Crew identified this machine was scheduled for cleaning on the date of the inspection.

The internal temperature of three 440g bricks of cream cheese measured 44°F by both crew and the inspector with tip-sensitive thermometers. Crew removed the cream cheese.

The counter-mounted water dispenser's backflow prevention device was in disrepair with green corrosion which blocked the intermediate atmospheric vents.

Vacuum sealed cold smoked salmon stored inside a metal container was placed on a shelf directly above a metal container of spinach.

Liquid steadily dripped from the bottom of the lower combination oven’s door. Liquid pooled on the deck below.

The two deflector panels inside the food-splash zone of the aft ice machine were cracked, creating difficult to clean surfaces.

Undercounter refrigeration unit #10.10 A, B and C was unable to maintain the internal temperatures of numerous potentially hazardous foods below 41°F. The ambient temperature inside compartment B measured 47°F with a calibrated thermometer. The internal thermometer measured an ambient temperature of 46°F. The internal temperatures of two metal containers of Szechuan shrimp, one metal container of vacuum-sealed sea bass, three metal containers of shrimp tempura, one metal container of lobster tail, and one metal container of marinated pork measured above 45°F. Crew discarded all food that was out of temperature.

The steam pipe inside the technical compartment for bain-maire unit #4 was steadily dripping. Liquid pooled on the deck underneath the leak.

The double doors of hot-holding unit JC/321550E would not close and remain shut. No food items were stored inside.

The hood-type potwash machine’s external gauge identified a final sanitizing rinse temperature of 217°F and 212°F, respectively, through two cycles. The plate surface temperatures measured 180°F and 184°F during the final sanitizing rinse of these two cycles. When the machine was open, a loud hissing noise was heard from the inside.

The potwash machine was out of order since 17 June 2025. Crew were using a 3-compartment sink.

The hood-type potwash machine’s external gauge identified a final sanitizing rinse temperature of 217°F and 212°F, respectively, through two cycles. The plate surface temperatures measured 180°F and 184°F during the final sanitizing rinse of these two cycles. When the machine was open, a loud hissing noise was heard from the inside.

The chlorine concentration inside the sanitizing solution bucket measured greater than 200 ppm.

Liquid pooled on the deck below a steady drip from the lower door bottom of the two-compartment combination oven. Crew initiated corrective action.

Liquid pooled on the deck underneath a steady leak from the steam pipe inside bain-marie unit #4's technical compartment.

Four catch records on 19 June 2025 did not include confirmation from the operator the fish caught were maintained at 41°F or below, stored in clean containers appropriate for food storage, and protected from contamination. The date was missing, and the operator company/vendor and operator signature were typed prior to printing and not written when the fish were brought on board.

The chlorine concentration inside the sanitizing solution bucket measured greater than 200 ppm.

Numerous wires, hoses, and the compressor inside technical compartment JC #930550B were soiled with more than a day's accumulation of dust.

The bottom of the technical compartment underneath the counter-mounted juice machine was soiled with more than a day's accumulation of juice residue. The interior of the compartment smelled of fermenting juice. Four fruit flies flew inside this technical compartment.

The seams between numerous bulkhead panels and the bulkhead panel/profile strip junctures were sealed with difficult to clean, peeling black tape. Sticky residue accumulated on the bulkhead where tape was missing. Crew stated these seams were sealed to prevent pest entry into the buffet service area.

The silicone surrounding the sharp bulkhead corner, to the right of the swinging door, was damaged, peeling, and missing in places which created difficult to clean surfaces.

The seams between numerous bulkhead panels and the bulkhead panel/profile strip junctures were sealed with difficult to clean, peeling black tape. Sticky residue accumulated on the bulkhead where tape missing. Crew stated these seams were sealed to prevent pest entry into the buffet service area.

The grout at the backsplash and soiled-item counter juncture was chipped and damaged with water and food residue accumulated inside areas of recess.

Water and food residue accumulated where the grout was recessed at the backsplash and soiled item counter juncture.

A section of the potable water system was disinfected on 21 May 2025 from 1700 to 1020 per the disinfection log. Staff stated that 1020 stopping time was for 22 May 2025. Other records that spanned more than one day documented the date next to the completion time.

Fifty-two nontestable backflow prevention devices for 26 different bathtubs were last inspected in June 2024 per the cross-connection control log that was updated 22 June 2025. The exact date was not recorded. Staff stated it was an error and they were last inspected in September 2024 like the rest of the backflow prevention devices.

The 24-hour AGE report was submitted on 22 April 2025 at 1734, less than 24 hours prior to arrival in Seattle, Washington on 23 April 2025 at 0800. Additionally, the 24-hour AGE report was submitted on 8 June 2025 at 1745, less than 24 hours prior to arrival in Juneau, Alaska on 9 June 2025 at 1330. Staff stated the 24-hour AGE report was submitted between 24 hours and 36 hours prior to arrival in Juneau. After not receiving a confirmation email, they submitted the report again at 1745 and received the confirmation email.