Sky Princess CDC inspection score

The time control plan listed specific undercounter refrigeration units by number which were on time control, but staff was unable to identify which refrigeration unit pertained to which number. The numbers had been removed from the undercounter refrigeration units.

Two plates were soiled with food residue. The plates were stored next to the scrambled eggs.

Three spoons out for passenger use were unprotected from possible contamination.

Plates out for passenger use were not stored inverted or covered.

The deck tile grout was recessed and missing in a few spots near the hot grill.

The utility sink's faucet was in disrepair and dripping into the sink and pooling on the countertop.

The bain marie drain line in the undercounter compartment was heavily corroded with rust which caused the pipe to break.

A heat lamp bulb's protective coating was peeling, which made the bulb not shatter resistant. The heat lamp was the left lamp in the far-right pair from the crew side.

Numerous white coolers and beverage dispensers were stored on plastic pallets in a provisions corridor. The equipment were heavily soiled with dust, old food debris, and were in poor condition on the food and non food contact surfaces. It was explained that the food equipment is used to transport food from the ship to offshore BBQ events. The items were not properly stored in a finished storage locker or in a designated soiled area for cleaning and sanitizing. In addition, the equipment was stored next to pallets of garbage that is planned to be offloaded from the ship.

The inspector identified more than 20 dented cans of figs. Crew immediately discarded these items. According to staff, these items were received three days before the inspection and the condition of the cans were yet to be fully checked.

Numerous white coolers and beverage dispensers were stored on plastic pallets in a provisions corridor. The equipment were heavily soiled with dust, old food debris, and were in poor condition on the food and non food contact surfaces. It was explained that the food equipment is used to transport food from the ship to offshore BBQ events. The items were not properly stored in a finished storage locker or in a designated soiled area for cleaning and sanitizing. In addition, the equipment was stored next to pallets of garbage that is planned to be offloaded from the ship.

Numerous white coolers and beverage dispensers were stored on plastic pallets in a provisions corridor. The equipment were heavily soiled with dust, old food debris, and were in poor condition on the food and non food contact surfaces. It was explained that the food equipment is used to transport food from the ship to offshore BBQ events. The items were not properly stored in a finished storage locker or in a designated soiled area for cleaning and sanitizing. In addition, the equipment was stored next to pallets of garbage that is planned to be offloaded from the ship.

Approximately 17 wooden pallets with various beverages were stored in provisions. In addition, the deckhead was open with piping and wires.

One fruit fly was seen near the evaporator.

Soap was not available at the handwashing sink. The area was preparing to open.

A crew member was observed removing a beef roast from the combination oven and placed it on the carving station without taking temperatures to ensure the roast was thoroughly cooked. An internal temperature of 91°F was measured by the inspector. The roast was immediately placed back into the oven for additional cooking. According to staff the roast was to be fully cooked for service. Retraining of the crew member took place.

Many hot holding cabinets listed on the time control plan had missing or faded time control labels.

The bulk milk unit was not labeled as a time control unit; however, this unit was listed on the time control plan.

Excessive soiled pots and pans accumulated along the soiled storage area. At least five additional deck stands were used in addition to the soiled shelving to hold the soiled equipment. This was also noted in the previous inspection report.

The undercounter warewash machine has been out of order since 29 November 2024.

The bulkhead next to the ice machine was soiled from a transportation cart's soiled wheels. The cart was stored between the ice machine and the bulkhead.

Liquid was pooling on the deck below the stacked combination oven which was dripping condensate.

A deck tile was cracked in front of the handwashing station. The cracked area was soiled with more than a day's accumulation of debris.

The deck-mounted mixer is not used for food operations. Staff stated it is only used for parts.

An air blower used to dust off food equipment was stored on the clean storage racks directly next to food items in containers. This was immediately moved to a proper storage room.

One small fly was near the warewash machine. The area was in operation.

One small fly was flying in the show galley. The area was not in operation.

The espresso machine's milk compartment was not labeled for time control; however, it was listed on the time control plan.

One small fly was flying throughout the area.

The date of the vomit incident in the Deck 16 Sky Pool Aft did not match the pool chart records. Specifically, the Fecal and Vomit Response Log indicated a vomit incident on August 6, 2024, at 1:30 AM. However, the halogen and pH chart records for that day did not reflect that the pool was closed for disinfection. The chart records for August 7 did indicate thorough disinfection. Staff reported that the date on the response log was entered incorrectly and should have been August 7, 2024.

The listed turnover rate calculated by the ship for the Crew pool was calculated at 4.53 hours. Pools built to the 2011 and later Construction Standards are required to meet a 4 hour turnover rate. A turnover rate under 4 hours was calculated from the actual flow rate displayed on the in-line flow meter. Staff were unaware of the 4 hour turnover requirement and have not been monitoring to ensure this facility always operates within these parameters.

The listed turnover rate calculated by the ship for the Crew pool was calculated at 4.53 hours. Pools built to the 2011 and later Construction Standards are required to meet a 4 hour turnover rate. A turnover rate under 4 hours was calculated from the actual flow rate displayed on the in-line flow meter. Staff were unaware of the 4 hour turnover requirement and have not been monitoring to ensure this facility always operates within these parameters.

During the voyage January 5 - January 12, two asymptomatic cabin mates of AGE cases did not have a recorded 48 hour follow up.

A food handler had onset of Acute Gastroenteritis (AGE) symptoms on 7 January 2025 at 2100 and did not report to medical until 0100 on 8 January 2025. It was confirmed that the food handler worked between the onset of AGE symptoms and reporting to medical.

Water piping from the two evaporators directed to technical water tanks were striped blue/gray/blue. It was discussed with staff that all distillate and permeate lines not directed to the potable water system must not be striped with this color designation.

The two potable water lines before the reduced pressure zone assemblies for deck washing were not striped or identified as potable water.

Two fruit flies were near the dirty storage racks.

Three of the four cabin stateroom air filters that were examined were heavily soiled with dust accumulation. These soiled air filters included staterooms: M-434 (Deck 15), B-706 & B-708 (Deck 11). Staff stated these are examined and cleaned every 3 months and replaced every 6 months.

A container or prepared potato salad had a discard date that was based on the preparation date of the final product and not the earlier date the potatoes were cooked and cooled. Specifically, the potato salad had a preparation date of 26 January and a discard date of 1 February; however, potatoes used in the product were cooked and cooled a day earlier on 25 January. Furthermore, the cooling log was missing the entry for the prepared potato salad.

The glasswash machine had a braided potable water line that was missing the plastic cover making it difficult to clean.

The water temperature of the manual sanitizing rinse three compartment sink could not be raised above 135F. This was later corrected. According to staff, the steam valve was blocked. No utensils were being sanitized at the time of the inspection.

Brown and black encrusted food deposits were on hard to reach areas of the top scrapper arm of the buffalo chopper. The unit was previously cleaned and sanitized.

White debris and a greasy residue was on the underside of the deck mounted mixer's mixing head.

Water continuously dripped from a deckhead light fixture above the wash compartment of the flight-type dishwash machine and pooled onto of the unit.

Crumbs were on the countertop underneath the portable carving station located on the preparation counter near the soup kettles. This area was not in operation and previously cleaned.

A handwash station for this area was blocked by a trolley cart. The station was in operation.

Water continuously dripped from a deckhead light fixture above the wash compartment of the flight-type dishwash machine and pooled onto of the unit.

One fruit fly was observed near the deck mounted mixer. The areas was not in operation.

One fruit fly was near the clean storage racks.

Approximately five fruit flies flew out of a closed pastry cabinet holding trays of loosely covered cooked pastry items when the doors were opened. These cabinets were located near the portside water filling stations and ice machines.

Two undercounter backflow prevention devices were heavily solid with debris. Cleaning began immediately.

An excess amount of soiled dishes, coffee carafes, glasses and utensils were resting on the deck in both of these pantries. Staff stated these areas are used to collect room service dishware for departing passengers.

Dried old food residue of more than a day's accumulation was on the underside of the metal support of the over-shelf immediately above food display that included baine maries and cold wells. Food was stored below at the time of the observation and cleaning began immediately.

The two counter mounted juice machines had more than a day's accumulation of juice residue on the underside of the dispensing nozzles. The units had also been previously cleaned and sanitized. Additionally, an out of service espresso machine, had a significant amount of dried coffee debris on the underside surface above the dispensing nozzle. Staff reported the unit had been out of operation for about one month. Cleaning began immediately.

Multiple locations on the service lines had areas that the lighting was insufficient. Intensity reading ranged from 160 lux - 80 lux where 220 lux was required. Staff stated that the top shelves were solid and the existing light could not reach the bottom food service areas.

Two slotted screws were on the inside food splash zone of the upper pizza over door. Additionally, Screws were missing on the inside food splash zone of the bottom door. Both of these areas were difficult to clean.

The grouting was in disrepair at the countertop backsplash/bulkhead juncture adjacent to the hot dog warmer. Repairs began immediately. The venue was not in service at the time of the inspection.

Near both counter-mounted utility sinks, the countertop had holes where imbedded sea shells were missing. This made these areas difficult to clean.

The portside and starboard side bottle storage cabinets were soiled on the inside and outside. Cleaning began immediately.

The back bar bottle storage shelves were not coved at the shelf to bulkhead juncture creating difficult to clean areas.

The portside and starboard side bottle storage shelves on the back bulkhead had no coving at the shelf/bulkhead juncture.

One fruit fly was noticed in the under counter technical cabinet.

Three boxes of chicken potstickers stored along the right bulkhead had heavy ice deposit on the front and top sides. The ice froze the boxes together.

A thick ice deposit was on the right corner bulkhead in this room. Additionally, there was streaks of ice accumulation on bulkheads throughout the room.

Multiple books with paper pages were being used in the 3 - 7 yr. old play area. These books are difficult to clean.

The total number of crew and passenger counts on 24- and 4-hour notification reports sent during voyages between November and January did not always match the total numbers on embarkation, but were reflective of the total number on the ship at the time of the issued report.

Water dripped from an insulated cold water line immediately above the entrance to the butcher room and landed on the deck and the inspector as he entered the room. Staff reported the issue was due to poor insulation and the open shell doors during provisioning. Staff quickly moved to re-insulate the pipe. Additionally, water collected along deckhead panels in the transportation corridor further away from the pipe. Staff was thinking this was also a result of poorly insulated lines.