Ferries del Caribe · CDC inspection record

Kydon CDC inspection score

Latest score, full inspection history and the violations CDC inspectors found on Kydon.

Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC

Ferries del CaribeInspected March 30, 2026

Latest CDC sanitation score

Passed

Kydon scored 86 out of 100 in its latest CDC Vessel Sanitation Program inspection, on March 30, 2026. It passed: ships pass with 86 or more.

±0 vs previous inspection (86, Sep 4, 2023)

89.2average of the last 5 inspections

58lowest score (July 2017)

8inspections since 2017

3failed inspections

Inspection history of Kydon

Every CDC inspection score on record for Kydon: 8 inspections from July 28, 2017 to March 30, 2026, no perfect scores of 100 and 3 failed inspections.

All scores

Inspection date	Result	Report	Score
March 30, 2026	Passed	findings below	86
September 4, 2023	Passed	findings below	86
June 10, 2019	Passed	findings below	87
January 21, 2019	Passed		96
May 7, 2018	Passed		91
March 19, 2018	Failed		78
December 27, 2017	Failed		61
July 28, 2017	Failed		58

What the inspectors found

The full findings of the last 3 inspections, as written in the CDC reports. Each finding refers to an item of the CDC’s Vessel Sanitation Program standards; points are deducted by item, for a single significant violation or for a pattern of similar ones (CDC FAQ).

March 30, 2026

86Passed

48 findings · 14 points deducted

Points deducted (100 − 14 = 86):

−5 ptsItem 16: Potentially hazardous food temperatures storage, preparation display, service, transportation
−2 ptsItem 17: Temperature practices storage, preparation display, service, transportation; Thawing
−2 ptsItem 19: Food protected storage, preparation, display, service, transportation; Original containers, labeling; Food handling minimized; In-use food dispensing, preparation utensils stored
−2 ptsItem 28: Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency
−1 ptItem 08: PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean
−1 ptItem 40: IPM procedures developed; followed; outer openings protected

All 48 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.

Galleys (kitchens)26 findings

Item 12Deck 8
A crew member assisting with transferring raw chicken from one preparation sink to another was observed leaving the station to obtain plastic wrap to block the drain without washing their hands. The crew member handled the plastic wrap dispensing equipment with contaminated hands. The crew member was subsequently retrained.
Item 16Deck 8 - Hot Galley Reach in Refrigerator
Temperature control for safety (TCS) foods were labeled with production dates and not the required discard dates.
Item 16Deck 8 - Hot Galley - Reach-in Refrigerator
Multiple containers of temperature control for safety (TCS) foods inside a reach-in refrigerator were measured above 41°F using both the inspector’s and crew’s thermometers. Items included individual containers of breaded raw beef and chicken, beef bocaditos, yuca bites, and tomato salsa. Temperatures ranged from 44°F to 47°F. These items were discarded.
Item 16Deck 8 - Beverage Station
Internal temperatures of ground beef in a metal pan measured 44°F inside the reach-in refrigerator nearest the handwashing sink. This item was discarded.
Item 16Deck 8 - Walk-in Refrigerator
Two deep metal pans of cooked pasta were measured at 63°F and 90°F. Both pans were covered with plastic wrap and had a preparation date of 29 March 2026. Staff initially stated they were cooled in the blast chiller the day prior. Upon reviewing the cooling log, the log indicated they were cooled on the day of the inspection and reached below 40°F. Staff were unable to detail the discrepancy between the production date and the cooling logs, nor did they know why they were at elevated temperatures. In addition, a container of shredded chicken with a production date of 29 March had an internal temperature of 44°F. All temperature abused products were discarded.
Item 17Deck 8 - Butcher
Approximately 50 partially frozen whole raw chickens were thawing in a food preparation sink under running water measured at 85°F. The chickens filled the sink compartment and several were not fully submerged. Water was splashing from the surface of the raw chicken onto the adjacent counter and deck below. Approximately half of the chickens were relocated to the adjacent sink, and water was added to both compartments to ensure full submersion under running water. Some portions of the chicken exceeded 85°F, while other portions remained frozen. Staff reported that the chicken was to be sectioned for cooking within the next few hours. Staff were instructed that during thawing, food items intended for cooking must not exceed 41°F for more than 4 hours total, including time under running water and any preparation time prior to cooking.
Item 17Deck 8 - Hot Galley
Two hot holding trolleys on time control were not physically labeled as on time control, nor were they identified on the posted time control plan.
Item 18Deck 8 - Walk-in Refrigerator
Approximately 15 peppers in a container exhibited fungal spoilage, with white mold spots.
Item 19Deck 8 - Walk-in Refrigerator
A tray of prepared donuts was stored unprotected on the top shelf adjacent to the evaporator condenser.
Item 20Deck 8 - Preparation
A red cutting board was excessively scored.
Item 20Deck 8 - Hot Galley - Reach-in Refrigerator
The ambient temperature of this unit was measured above 41°F.
Item 22Deck 8
Two buckets of sanitizing solution were extremely cloudy, making the wiping cloths difficult to see.
Item 22Deck 8 - Dishwash
Five nozzles on the hood-type potwash machine's upper wash arm were blocked with pieces of food residue. Additionally, the wash tank was excessively soiled with food scraps.
Item 22Deck 8 - Dishwash
The rack-type dishwash machine was out of order. Staff reported it had been out of order for the last six days and they were waiting for a service technician to install new parts.
Item 23Deck 8 - Dishwash
The wash temperature of the hood-type potwash machine measured 143°F by the inspector's cable thermometer and displayed by the unit's gauge.
Item 26Deck 8 - Beverage Station
Yellow mold-like residue was on hard-to-clean plastic surfaces surrounding the internal components of the right ice machine, adjacent to the evaporator panel. The same residue was on the left ice machine, but only the upper left corner.
Item 26Deck 8 - Dishwash
Food soil was on the food-contact surfaces of two previously cleaned and sanitized pots.
Item 27Deck 8 - Butcher
Water was splashing from the surface of the raw chicken in a food preparation sink onto the adjacent countertops.
Item 27Deck 8
A crew member handled the plastic wrap dispensing equipment without washing their hands after assisting with transferring raw chicken from one preparation sink to another. The crew member was subsequently retrained.
Item 27Deck 8 - Walk-in Refrigerator
Black and yellow growth covered some white and metal components of the evaporator condenser.
Item 28Deck 8 - Dishwash
Multiple stacks of metal pans were stacked inverted while not completely air dried. When they were unstacked, water ran out and dripped onto the deck. Additionally, one pot was stored partially upright and was holding water.
Item 33Deck 8 - Dishwash
Condensate collected on the deckhead above the hood-type potwash machine. Additionally, yellow grease deposits were on the surface of the light cover above the machine.
Item 33Deck 8 - Butcher
Water was splashing from the surface of the raw chicken in a food preparation sink onto the deck below.
Item 33Deck 8 - Walk-in Refrigerator
Condensate was on the unit’s evaporator condenser and the deckhead above. No water was observed dripping onto the storage racks or food items below.
Item 36Deck 8 - Walk-in Refrigerator
The light intensity measured less than 110 lux inside all areas of the walk-in refrigerator.
Item 37Deck 8 - Dishwash
Condensate collected on the deckhead above the hood-type potwash machine.

Food storage (provisions)5 findings

Item 19Deck 4 - Meat Freezer
Ice droplets accumulated on the outer box of frozen beef.
Item 19Deck 4 - Garage Area #4
Boxed and unboxed beverage items, including beer, bottled water, soft drinks, wine, and liquor, were stored on approximately 20 wooden pallets in a caged area of the lower garage where vehicles are parked during transport. The deckheads were soiled and not easily cleanable. A layer of dark dust debris was on the outer packaging of boxes and beverages. The area was also not well maintained, with some boxes ripped and contents on the deck, empty boxes, and overall disorganized storage conditions.
Item 21Deck 4 - Garage Area #4
Boxed and unboxed beverage items, including beer, bottled water, soft drinks, wine, and liquor, were stored on approximately 20 wooden pallets in a caged area of the lower garage where vehicles are parked during transport. The deckheads were soiled and not easily cleanable. A layer of dark dust debris was on the outer packaging of boxes and beverages. The area was also not well maintained, with some boxes ripped and contents on the deck, empty boxes, and overall disorganized storage conditions.
Item 33Deck 4 - Meat Freezer
Ice droplets accumulated on the deckhead in front of the condenser unit.
Item 33Deck 4 - Garage Area #4
Boxed and unboxed beverage items, including beer, bottled water, soft drinks, wine, and liquor, were stored on approximately 20 wooden pallets in a caged area of the lower garage where vehicles are parked during transport. The deckheads were soiled and not easily cleanable. A layer of dark dust debris was on the outer packaging of boxes and beverages. The area was also not well maintained, with some boxes ripped and contents on the deck, empty boxes, and overall disorganized storage conditions.

Drinking water5 findings

Item 03Halogen Residual - Bunkering
The halogen residual was less than 2 ppm during bunkering on 18 February 2026 for one hour starting at 0115 and for another hour starting at 0245. Additionally, the halogen residual was less than 2 ppm during bunkering on 4 February 2025 for over one hour starting at 1530. No comments or manual measurements were recorded on the charts.
Item 05Distant Point
The free halogen residual measured by the halogen analyzer was greater than 0.2 ppm from the halogen residual measured during the manual test. The analyzer measured 0.46 ppm. The inspector measured 0.76 ppm and 1.01 ppm and crew measured 0.86 ppm and 0.91 ppm. The analyzer was immediately calibrated.
Item 06Legionella Sampling
Legionella sampling for the potable water system occurred every six months; however, the specific sample location was not recorded and only one sample was collected and analyzed. (VSP 2025 Environmental Public Health Standards)
Item 08Bunkering
When the inspectors arrived, the potable water bunkering hose was touching the cement pier in two locations. Additionally, in the potable water hose and fitting storage locker, two hoses were not stored with the ends capped or coupled together and all four potable water hoses were not labeled with the words “POTABLE WATER ONLY” in letters at least 13 millimeters (1/2 inch) high at each connecting end.
Item 08Cross-Connection Control Log
The reduced pressure zone (RPZ) backflow prevention assembly for the forward shore connection fire line was not listed in the provided cross-connection control log. Test results showing the pressure differences on both sides of the valves were not maintained for the three RPZ backflow prevention assemblies. Additionally, twelve non-testable backflow prevention devices were visually checked 5 October 2025 but did not state the visual inspection results.

Dining rooms2 findings

Item 19Deck 8 - A La Carte
Closed bottles of wine and alcohol were stored in compartments of the waiter station with nonfood items to include phone chargers.
Item 28Deck 8 - A La Carte
Previously cleaned and sanitized cups, bowls, and plates were stored in the lower compartment of the waiter station, where the surfaces were soiled with general debris and dried food residue.

Bars4 findings

Item 26Deck 6 - Tides Bar
Old beverage splash was on the underside and food splash area of the previously cleaned and sanitized beverage mixer.
Item 27Deck 6 - Tides Bar
The right back bar counter electrical outlet was excessively soiled with dried food residue.
Item 28Deck 6 - Tides Bar
Standing water was in the previously cleaned and sanitized mixing cup for the beverage mixer.
Item 36Deck 6 - Tides Bar
Deckhead lights at the back bar counter were not working resulting in a light intensity less than 220 lux for cleaning.

Buffets2 findings

Item 21Deck 8
Open seams were around the metal wells and countertop in several areas making the surfaces difficult to clean.
Item 33Deck 8
The service counter/deck juncture was missing coving along the worker side. Food residue was in the recessed areas.

Medical center2 findings

Item 02Acute Gastroenteritis (AGE) Surveillance Log
The AGE surveillance log did not include a separate column for notes. (VSP 2025 Environmental Public Health Standards)
Item 19Bottled Water Storage
Two cases of bottled water were stored on the deck.

Pest control1 finding

Item 40Active Surveillance
Active monitoring inspections were not documented; however, Ecolab visits twice a month. Additionally, night inspections were only recorded for housekeeping pantries and lockers. No pests were documented since February 2025, but multiple flies were seen throughout the vessel in nonfood areas.

Food safety, general1 finding

Item 13Knowledge
Food safety monitoring and knowledge were inadequate, as demonstrated by multiple critical food safety observations, including deficiencies in thawing, temperature monitoring, and food and equipment storage.

September 4, 2023

86Passed

60 findings · 14 points deducted

Points deducted (100 − 14 = 86):

−5 ptsItem 16: Potentially hazardous food temperatures storage, preparation display, service, transportation
−3 ptsItem 18: Cross-contamination storage, preparation, transportation
−2 ptsItem 19: Food protected storage, preparation, display, service, transportation; Original containers, labeling; Food handling minimized; In-use food dispensing, preparation utensils stored
−2 ptsItem 22: Dishwashing / equipment washing facilities designed, constructed, maintained, installed, located, operated, TMDs, test kits
−1 ptItem 08: PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean

Show all 60 findings

All 60 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.

Galleys (kitchens)18 findings

Item 16Deck 8 - Buffet Pantry
Inside upright refrigerator #9, the temperature of two pans with pork was 44-48°F. Corrections started immediately.
Item 16Deck 8 - Upright Refrigerator #5
The ambient temperature of the refrigerator was 38-40°F; however, several food items prepared on 3 September had temperatures in the danger zone: (1) cooked rice was 43-44°F, (2) pork was 48°F, (3) meatballs were 56°F, (4) chili con carne was 46°F. These foods were moved to the blast chiller and walk-in refrigerator.
Item 17Deck 8 - Cooling Logs
The documentation of the cooling process for red beans on 15 August was incomplete with only an initial temperature of 146°F.
Item 19Deck 8 - Walk-in Refrigerator
A soiled cleaning cloth was touching herbs stored in a hotel pan.
Item 20Deck 8 - Pantry
A clay plate and a raw wood mortar were in the over-the-counter cabinet and the crew did not know what these were for. These surfaces were difficult to clean.
Item 20Deck 8 - Butcher
The cutting board was heavily scored and difficult to clean.
Item 21Deck 8 - Upright Refrigerator #5
The temperature measured on the unit's display appeared to be incorrect since it fluctuated from +3C (37°F) to +10C (50°F) while the internal temperature was 38-40°F.
Item 22Deck 8 - Dishwash
The curtains between the wash and rinse compartments of the in-use rack-type warewash machine were heavily soiled with food residues. Corrections started immediately.
Item 22Deck 8 - Potwash
The sanitizing solution in the 3-compartment sink was cloudy. Crew initiated a solution change after the finding.
Item 22Deck 8 - Potwash
The potwash machine was out of service since 9 July and staff stated they were waiting for spare parts.
Item 22Deck 8 - Glasswash
The glasswash machine was out of service since 11 July and staff stated they were waiting for spare parts.
Item 26Deck 8 - Buffet Pantry
In the left ice machine, the deflector over the ice bin was soiled with dark residues.
Item 26Deck 8 - Buffet Pantry
In the right ice machine, the deflector over the ice cuber was soiled with pink residues.
Item 26Deck 8 - Dishwash
Several previously cleaned utensils were still soiled on the clean storage racks. Corrections started immediately.
Item 26Deck 8 - Pantry
The previously cleaned slicer was soiled with vegetable residues on the blade.
Item 28Deck 8 - Glasswash
Dessert cups and glasses were stored upright in the clean storage racks. Corrections started immediately.
Item 33Deck 8 - Butcher
The bulkhead-mounted board in front of the butcher area was in disrepair and difficult to clean.
Item 33Deck 8 - Dishwash
The local exhaust ventilation over the rack-type warewash machine was heavily soiled with grease and dust.

Food storage (provisions)9 findings

Item 18Deck 4 - Thawing Room
A box with bagged chicken wings was dripping blood over a container with plastic-wrapped beef. Corrections started immediately
Item 18Deck 4 - Meat Walk-in Freezer
Staff could not produce documentation of the source of the whole goat carcass stored in this freezer.
Item 19Deck 4 - Vegetable Walk-in Refrigerator
A box of eggplant, a box of oranges, and 4 boxes of beer were stored directly on the deck. Corrections started immediately.
Item 19Deck 4 - Dry Store
A large bottle of cooking oil was placed on the deck to keep open the door to the dry storage area.
Item 28Deck 7 - F&B Locker 710
A heavily soiled fan was stored in direct contact with food-service utensils. The fan was removed after the finding. Additionally, a half-used can of soda was stored with other food-service utensils.
Item 33Deck 4 - Fish Walk-in Freezer
A large accumulation of ice was on the deck under the shelves with bagged ice.
Item 33Deck 4 - Meat Storage Area
Fire Door I411 was corroded at the bottom. This door faced the three meat storage walk-ins and food storage area.
Item 36Deck 7 - F&B Locker 710
The light intensity was 20-80 lux. Food service equipment was stored inside. This was corrected during the inspection.
Item 39Deck 4 - Meat Storage Area
Three flies were in this area.

Drinking water6 findings

Item 07Tank Maintenance
The cleaning, painting, and disinfection of the three potable water tanks was done in October 2021 during dry-dock. There was no detailed description of disinfection procedures.
Item 08International Shore Connections
No backflow prevention device was installed on the aft international shore connection. This was noted on the inspections dated January 2019, May 2018, March 2018, December 2017, and June 2019. The recently installed forward international shore connection had no intermediate vent.
Item 08Shower Hoses
It was unclear how many cabins on deck 6 and 7 don't have backflow prevention for the shower hoses. Although progress has been done, this was also noted on the inspections dated January 2019, May 2018, March 2018, December 2017, and June 2019.
Item 08Engine Room
A reduced pressure zone (RPz) backflow prevention device was installed for the transfer to technical but the line after the RPz continued to be stripped as potable water. This was noted on the last inspection of June 2019.
Item 08Testable Backflow Prevention Devices
Nine RPz have not been tested in more than a year. Staff stated they are waiting for a test kit.
Item 08Tank Maintenance
The cleaning, painting, and disinfection of the three potable water tanks was done in October 2021 during dry-dock by an external contractor. There was no detailed description that the paint manufacturer's recommendations were followed. Additionally, there was no documentation of the chlorine concentration of the water during disinfection or before placing the tanks back in service.

Buffets7 findings

Item 08Deck 8 - Crew Mess
In the small laundry, the backflow prevention devices for the two small washing machines had no intermediate vent. Staff reported corrections. Additionally, in the large laundry, no backflow prevention was observed for the large washing machine. Staff stated the machine had internal backflow prevention but could not show the inspector. This was also noted on the last inspection of June 2019.
Item 16Deck 8 - Crew Mess
After breakfast service at 8:55 am, 38 small butter cups and a milk carton were still on the buffet line and not discarded. The temperature of the butter was 78°F and milk was 77°F. The time control plan stated that all PHF were to be discarded no later than 8:30 am.
Item 16Deck 8 - Officer Mess
During lunch service, the time control plan was not posted in the officer mess. Staff stated that this area followed the same time control plan as the crew mess.
Item 19Deck 8 - Officer and Crew Mess
During lunch service, food was out for self-service and was not protected under sneeze guards or other means in the officer mess. The beans also had no serving utensil. Additionally, in the crew mess buffet line, the nonfood-contact portion of the serving utensil for the potatoes was touching the food.
Item 20Deck 8 - Buffet Line
The soda dispenser had 6 slotted fasteners in the food splash zone.
Item 27Deck 8 - Buffet Line
The soda dispenser was heavily soiled with dark materials behind the panel under the dispensing nozzles.
Item 28Deck 8 - Crew Mess
After breakfast service, at least 20 cups were stacked and dripping wet on the buffet line next to the juice machine.

Bars10 findings

Item 08Deck 6 - Barista Station
There was no backflow prevention for the espresso machine.
Item 21Deck 6 - Barista Station
There was no utility sink. Additionally, the espresso machine and the ice cream machine were not elevated at least 100 millimeters over the counter to allow easy cleaning.
Item 21Deck 7 - Tropical Deck Bar
The sangria machine was not elevated at least 150 millimeters from the counter, making the counter difficult to clean.
Item 21Deck 7 - Tropical Deck Bar
Many bundles of power cords were on the counter by the POS, making cleaning difficult.
Item 21Deck 7 - Main Bar
Many bundles of power cords were on the counter by the POS, making cleaning difficult.
Item 27Deck 7 - Tropical Deck Bar
The counter under the sangria machine was soiled.
Item 28Deck 6 - Barista Station
A coffee cup and a milk frothing pitcher were stored wet in the undercounter refrigerator.
Item 30Deck 6 - Barista Station
The handwashing station had no 'wash hands often' sign.
Item 33Deck 6 - Barista Station
The deck had no coving and had many openings between bulkheads and decks. Additionally, the deck under the undercounter refrigerator was soiled.
Item 44Deck 6 - Barista Station
This area was newly built about 4 months ago. It had several construction deficiencies. It is recommended that a plan review is done for every new construction or major renovation.

Other areas3 findings

Item 19Passenger Corridor
Two bags with bottled water were found on the deck of the passenger corridor. A crew member stated that he forgot them there. After the finding, the crew member took the water and put it on the deck inside a cabin.
Item 33Deck 7 - F&B Locker 710
The deck under the metal shelves was heavily soiled.
Item 44Training
Knowledge in the components of the VSP Operations Manual was deficient. The inspector explained in detail the expectations of the requirements of the manual to the managers, mostly for housekeeping, integrated pest management, HVAC, and medical operations.

Dining rooms2 findings

Item 16Deck 8 - A la Carte Menu
In the dinner menu, the consumer advisory was partially blocked by the menu cover. In the breakfast menu, eggs could be cooked-to-order and had no asterisk or other link to the consumer advisory.
Item 18Deck 8 - A la Carte Menu
The breakfast menu had poached eggs with hollandaise sauce. It was explained that sauce is made upon request with non-pasteurized egg yolks due to the small demand.

Pantries2 findings

Item 08Deck 6 -Bar del Mar
The intermediate vents of the backflow prevention device for the undercounter warewasher were heavily clogged.
Item 38Deck 6 -Bar del Mar
The cleaning locker was not labeled 'CLEANING MATERIALS ONLY.'

Housekeeping1 finding

Item 43Showerhead Disinfection
The disinfection of the 33 crew cabin showerheads was not documented.

Pest control1 finding

Item 40IPM Plan
There was no IPM plan describing effective monitoring and control strategies for pests aboard the vessel. Additionally, there were no inspections of any kind at night or active monitoring logs, or training documented. Although progress has been made, these and related deficiencies were noted on the last inspection of June 2019.

Medical center1 finding

Item 44Medical Variances
Although the variance approval letters were presented to the inspector, the variance requests with the procedures to follow were not available. The inspector provided this to the ship after the finding.

June 10, 2019

87Passed

38 findings · 13 points deducted

Points deducted (100 − 13 = 87):

−3 ptsItem 13: Management, knowledge, monitoring
−3 ptsItem 24: Sanitizing rinse temperature, concentration, time
−2 ptsItem 06: Halogen analyzer chart recorder maintained, operated, records; Sampling, records
−2 ptsItem 28: Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency
−1 ptItem 08: PW filling hoses, caps, connections, procedures; Sample records, valves; PW system constructed, maintained
−1 ptItem 33: Decks / bulkheads / deckheads construction, repair, clean
−1 ptItem 40: IPM procedures developed; followed; outer openings protected

Show all 38 findings

All 38 findings the inspectors wrote down, grouped by area of the ship. Findings with a red edge belong to an item that lost points; the others were noted without a deduction.

Drinking water8 findings

Item 03Bunkering
During active potable water bunkering, the display measure 2.5 ppm, the inspector's tests measured twice 1.0 ppm, and the staff measured 0.8 and 0.9 ppm. The tank being filled was about 40% full before bunkering and ended about 60% full with the added water. It could not be determined since when the bunkering process was out of range. Corrections started immediately.
Item 06Bunkering
During active potable water bunkering, the display measure 2.5 ppm, the inspector's tests measured twice 1.0 ppm, and the staff measured 0.8 and 0.9 ppm. Corrections started immediately.
Item 06Distant Point Charts
A review of the distant point charts found instances where the analyzer recorded unacceptable chlorine levels and no notations existed for these unusual events. Specifically, (1) 4 June: almost zero or zero 12:00 pm-5:00 am; (2) 3 June: almost zero 8:00 am-12:00 pm; (3) 22 May: almost zero 11:00 pm-5:15 am; (4) 19 May: above 5 ppm 2:00 pm - 8:00 am; and (5) 4 April: above 5 ppm 9:30 am - 6:00 pm.
Item 08Potable Water
No backflow prevention devices were installed on the international shore connections. This was noted on the inspections dated January 2019, May 2018, March 2018, and December 2017.
Item 08Potable Water
About 20% of the cabins on deck 6 don't have backflow prevention for the shower hoses. Although progress has been done, this was also noted on the inspections dated January 2019, May 2018, March 2018, July 2017, and December 2017.
Item 08Potable Water
A reduced pressure zone (RPz) backflow prevention device was installed for the transfer to technical but the line after the RPz continued to be stripped as potable water.
Item 08Potable Water
Three RPz were installed after the last inspection but have not been tested. Staff stated they don't have a test kit.
Item 08Potable Water
The list of backflow prevention devices was incomplete, partial, and seemed a draft. The list was not consistent providing the type of device and plumbing connection component being protected. Although progress has been done, this was also noted on the inspections dated January 2019, May 2018, March 2018, and December 2017.

Galleys (kitchens)16 findings

Item 12Water Filling Station
The potwasher went to the water filling station inside the galley with a plastic cup, filled it, and drank it in front of the inspector.
Item 13Water Filling Station
The potwasher went to the water filling station inside the galley with a plastic cup, filled it, and drank it in front of the inspector.
Item 13Cooling Logs
The cooling of cucumber and tomato salad on 6/6/19 had no temperatures recorded. A supervisor verified this record.
Item 13Dishwash and Potwash
In the dishwash, the rack-type warewash machine was not meeting final rinse temperatures and the electrician stated that there was an alarm on the display, something not noticed by the operators of the inspection team during use and evaluation. The operators and supervisory staff kept evaluating the machine by verifying the maximum temperature achieved for the wash/rinse/sanitize stages of the machine, not checking the individual stage temperatures, even after the correct evaluation method was explained and demonstrated by the inspector. In the potwash, the wash temperature gauge display measured no more than 141°F and the machine was still in-use and not reported as not working properly by the operators using it.
Item 17Cooling Logs
The cooling of cucumber and tomato salad on 6/6/19 had no temperatures recorded. A supervisor verified this record.
Item 20Hot Section
There were 5 slotted fasteners in the food zone of the blast chiller.
Item 22Dishwash
The final rinse left side arm of the in-use rack-type machine had a nozzle blocked.
Item 23Potwash
The wash temperature of the in-use potwash machine was 141°F on the display and 140-143°F at the utensil surface. After the finding, the machine was taken out of service.
Item 24Dishwash
The final rinse temperature of the in-use rack-type machine was 150-157°F at the utensil surface. Additionally, a thermolabel at the final rinse manifold could not reach 180°F, although the temperature gauge display was reading 177-187°F. Corrections started immediately.
Item 28Potwash
After breakfast service, 11 hotel pans were staked wet in the storage area.
Item 28Dishwash
After breakfast service, at least 14 stacks of plates and bowls were stacked wet in the storage area.
Item 30Beverage Station
The handwashing station had no paper towels. This was corrected.
Item 34Bakery
The handwashing station was continuously leaking.
Item 34Beverage Station
The handwashing station was continuously leaking.
Item 34Dry Storage
The handwashing station was continuously leaking.
Item 39Beverage Station
One fly was around the counter, in front of the inspector and an officer in charge of informing the pest manager for appropriate action.

Food storage (provisions)8 findings

Item 13Thawing Room
A large piece of cardboard with the box label was stored touching the chicken being thawed in the plastic container. The person in charge explained that he had the cardboard inside the container with the chicken for identification purposes. This was corrected immediately.
Item 19Thawing Room
A large piece of cardboard with the box label was stored touching the chicken being thawed in the plastic container. The person in charge explained that he had the cardboard inside the container with the chicken for identification purposes. This was corrected immediately.
Item 21Deck 7 Hotel Store
The metal shelves facing the main door had rust in several areas along with difficult to clean features created by bent shelves.
Item 33Deck 7 Hotel Store
There was a large deckhead opening to the plenum in the large area and some other bulkhead and deckhead voids in the small locker and larger area. There was also no coving and the deck was soiled with debris.
Item 33Dry Store
The supply deckhead air diffuser had a large gap around.
Item 33Vegetable Freezer
The condenser unit had a large accumulation of ice in front and under the unit.
Item 33Fish Freezer
The condenser unit had a large accumulation of ice in front and under the unit. As a result, a block of ice had formed on the tubular shelf below the unit.
Item 36Deck 7 Hotel Store
The light intensity was around 18 lux in the small locker and around 68 lux in the larger area. Food service equipment was stored inside. These areas should have a minimum of 220 lux.

Other areas2 findings

Item 08Outside Engine Control Room
The washing machine just outside the ECR had a hose-bib vacuum breaker in the water supply. This pressurized line needs a continuous-pressure type backflow prevention device.
Item 08Laundry
A new laundry machine was installed during the March dry-dock and had no backflow prevention installed on the lines supplying the machine. Staff stated that the machine had backflow prevention inside but could not show it or find documentation about it.

Pest control2 findings

Item 40Integrated Pest Management
The vessel has a new external contractor since around the end of January that comes on a monthly basis to fumigate and work traps. The duties of IPM Manager are also new to the Housekeeper. The IPM program was deficient, for example, there were no sighting logs, incoming provision logs, training logs, inspections of any kind at night, or active monitoring logs.
Item 44Integrated Pest Management
The vessel has a new external contractor since around the end of January that comes on a monthly basis to fumigate and work traps. The duties of IPM Manager are also new to the Housekeeper. The IPM program was deficient, for example, there were no sighting logs, incoming provision logs, training logs, inspections of any kind at night, or active monitoring logs. Additionally, the fly sighted by the inspection team in the galley beverage station was never reported to the IPM Manager.

Medical center2 findings

Item 02Acute Gastroenteritis (AGE) Surveillance Log & Food/Beverage Questionnaire
The AGE Log and 72-hour Questionnaire did not comply with the 2018 Operations Manual. The VSP inspector shared with the doctor compliant versions of these documents.
Item 27Engine Control Room (ECR)
The stove was heavily soiled beyond a day's worth accumulation of coffee debris.

To see this report on the CDC site: open the CDC inspection search, choose Kydon in the list of cruise ships, select “All Dates” and press Search, then open “Report” next to the inspection date. (The CDC tool does not allow direct links to a single report.)

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