Roald Amundsen CDC inspection score

There was no documented medical follow up for public vomit incidents recorded by housekeeping crew on the following dates and locations: -2 February 2026: Deck 7, portside. -18 March 2026: Deck 10 loading area. -18 March 2026: Deck 6, in front of the Aune restaurant. -24 March 2026: Deck 6, in front of the science center. Crew stated that written and electronic recordkeeping for PVI/PDI incidents was implemented at the beginning of May 2026. Before implementation, all communication regarding these incidents was conducted by telephone.

Required information at the top of the AGE surveillance logs for the following voyages was not completed: -13–25 July 2026: Total number of passengers, total number of crew, total number of reportable AGE cases among passengers, and total number of reportable AGE cases among crew - No passengers or crew reported to medical with AGE symptoms during this voyage. -4–13 July 2026: Total number of reportable AGE cases among passengers and crew - One passenger reported to medical with AGE symptoms during this voyage and was listed as nonreportable. -22 June–4 July 2026: Total number of reportable AGE cases among passengers and crew - One passenger and one crew member reported to medical with AGE symptoms during this voyage. Both were listed as nonreportable. -13–22 June 2026: Total number of reportable AGE cases among passengers and crew - No passengers or crew reported to medical with AGE symptoms during this voyage. -1–13 June 2026: Total number of reportable AGE cases among passengers and crew - One passenger and one crew member reported to medical with AGE symptoms during this voyage. Both were listed as nonreportable.

A nonfood employee had AGE symptom onset at 0800 on 1 June 2026 and did not report to the medical center to begin isolation until 0900 on 14 June 2026. Between symptom onset and reporting to the medical center, the employee continued to work and visited the crew mess. Medical crew determined the employee was a nonreportable case but isolated the employee as an extra precaution.

Potable water system components were not disinfected using the required concentration and contact time of 50 mg/L (PPM) chlorine for 4 hours for routine maintenance or 200 mg/L (PPM) chlorine for 1 hour for emergency maintenance disinfection procedures, including: -On 12 occasions between 12 June and 29 July 2026, potable water system components were disinfected at 100 mg/L (ppm) for 1 hour. -On 18 June 2026, a pipe was disinfected at 200 mg/L (ppm) for 4.5 hours. -On 19 June 2026, a pipe was disinfected at 200 mg/L (ppm) for 4 hours. -On 22 June 2026, a pipe was disinfected at 200 mg/L (ppm) for 2 hours and 20 minutes. -On 27 July 2026, a pipe was disinfected at 200 mg/L (ppm) for 6 hours and 20 minutes.

The three nontestable backflow prevention devices for the showerheads inside the medical center were not listed on the cross-connection control log.

The measured free halogen residual after flushing was not recorded for 9 of the 10 potable water tanks following maintenance and disinfection. All 10 potable water tanks had been inspected and disinfected since October 2025.

No disinfection end time was recorded for the 2026 maintenance of potable water tank #252. Records identified disinfection began at 1339 using 200 mg/L (PPM).

The interior coating of potable water tank #205 was not fully cured prior to the start of tank disinfection. Records showed the tank was painted from 1500 to 1558 on 22 October 2025 and disinfected from 1730 to 1930 on 23 October 2025. According to the paint manufacturer's documentation, the coating required a minimum curing time of seven days.

The potable water system and recreational water systems were not sampled for Legionella per the VSP 2025 Environmental Public Health Standards.

The ship maintains an approved variance to operate the heated jetted tubs under Option 2 of the VSP 2025 Environmental Public Health Operations Standards; however, the tubs did not have automated halogen and pH injection systems, and the free halogen residuals and pH levels were not recorded every 4 hours. Ship crew documented cleaning and disinfecting of the heated jetted tubs twice a week or between occupancies (whichever was more frequent). The ship anticipated installing automated injection and record keeping systems in early 2027.

One metal container of time/temperature control for safety (TCS) fried rice and one metal container of TCS boiled potatoes were stored inside an undercounter reach-in hot holding unit with internal temperatures maintained below 135°F. Crew stated both containers were on time control; however, the unit was not identified on the posted time control plan or physically labeled as a time control unit. Using a calibrated thermometer, the inspector measured the internal temperature of the fried rice at 97°F and the boiled potatoes at 111°F. Crew initiated corrective action.

One metal container of time/temperature control for safety (TCS) fried rice and one metal container of TCS boiled potatoes were stored on time control inside an undercounter reach-in hot holding unit. This unit was not identified on the posted time control plan or physically labeled as a time control unit. Crew initiated corrective action.

The sanitizing solution in the bucket next to the bulkhead-mounted drinking fountain was soiled with an oily film. It was not possible to see the bottom of the bucket. Crew initiated corrective action.

The wash solution inside the in-use rack-type warewashing machine was soiled with more than a day's worth of food debris, four paper wrappers, and a dislodged plastic cap. Crew initiated corrective action.

The food-contact surfaces of two recently cleaned and sanitized waffle makers stored on the undershelf below the hot preparation line were soiled with a brown, sticky residue. Crew initiated corrective action.

Two recently cleaned and sanitized coffee pitchers stored on the clean storage shelf near the galley exit door were soiled with coffee grounds on the internal food-contact surfaces. Additionally, a small layer of water collected on the bottom of the pitcher due to capped tops that prevented the inside surfaces from air drying. Crew initiated corrective action

A small amount of water collected in the bottom of two recently cleaned and sanitized coffee pitchers stored on the clean storage shelf. The pitcher tops were capped, preventing the inside surfaces from air drying. Crew initiated corrective action.

The clean end of the warewashing area was designed with a cold-air supply duct directly above the clean equipment and utensil storage rack. Hot air from the rack-type warewashing machine mixed with the cold-supply air, causing condensation to form on the metal surface of the duct. Liquid dripped from the duct onto recently cleaned and sanitized plates and equipment stored on the storage shelf underneath. Crew initiated corrective action.

Recently cleaned and sanitized dishes were commingled inside the undercounter reach-in hot holding unit with one metal container of time/temperature control for safety (TCS) fried rice and one metal container of TCS boiled potatoes. The container of boiled potatoes was stacked directly on top of recently cleaned and sanitized plates. Crew initiated corrective action.

The clean end of the warewashing area was designed with a cold-air supply duct directly above the clean equipment and utensil storage rack. Hot air from the rack-type warewashing machine mixed with the cold-supply air, causing condensation to form on the metal surface of the duct. Condensate dripped from the duct onto the deck below.

The clean end of the warewashing area was designed with a cold-air supply duct directly above the clean equipment and utensil storage rack. Hot air from the rack-type warewashing machine mixed with the cold-supply air and condensed on the metal surface of the duct. Condensate dripped from the duct onto the deck and recently cleaned and sanitized plates and equipment stored on the rack below.

Six mandarin oranges stored inside a cardboard box had extensive skin and flesh rot throughout the fruit. Crew initiated corrective action.

Cardboard boxes containing 12-ounce metal cans of packaged beverages and 1/2-gallon plastic containers of packaged juice were stored on a difficult-to-clean wooden pallet. Crew stated the packaged food items were provisioned on 26 July 2026. Crew initiated corrective action.

Cardboard boxes containing 12-ounce metal cans of packaged beverages and 1/2-gallon plastic containers of packaged juice were stored on a difficult-to-clean wooden pallet. Crew stated the packaged food items were provisioned on 26 July 2026. Crew initiated corrective action.

The handwashing sink inside the crew service area of the bar was unable to deliver water at a temperature below 120°F for handwashing. Using a calibrated thermometer, the inspector measured the handwashing water temperature at 125°F. The user was unable to adjust the temperature. Crew initiated corrective action.

The bottom open liquor bottle storage shelf along the back bar was not coved between the shelf and the bulkhead.

One uncovered bowl of croutons and one uncovered bowl of pickled pumpkin condiment were offered for passenger self-service on the buffet line outside of the sneeze protection. Crew initiated corrective action.

The bulkhead underneath the soiled side of the waiter station was unfinished, exposing wood surfaces and difficult-to-clean penetrations through both sides of the bulkhead.

The posted time control plan identified the milk compartment of the counter mounted coffee machine as a unit on time control; however, the compartment was not physically labeled to identify it as a time control unit. Crew initiated corrective action.