Latest score, full inspection history and the violations CDC inspectors found on Sun Princess.
Source: CDC public records
Data checked on October 31, 2026
Pass mark: 86 out of 100
Independent site, not the CDC
Princess CruisesInspected February 15, 2026
89out of 100
Latest CDC sanitation score
Passed
Sun Princess scored 89 out of 100 in its latest CDC Vessel Sanitation Program inspection, on February 15, 2026. It passed: ships pass with 86 or more.
−7 vs previous inspection (96, Nov 23, 2025)
94.3average of the last 3 inspections
89lowest score (February 2026)
3inspections since 2024
0failed inspections
Inspection history of Sun Princess
Every CDC inspection score on record for Sun Princess: 3 inspections from November 30, 2024 to February 15, 2026, no perfect scores of 100 and no failed inspections.
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).
All 55 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.
Buffets15 findings
Item 16Deck 9: Eatery Grab n Go
Sixteen breakfast sandwiches and eight deli sandwiches were labeled with discard times of greater than four hours from the time they were removed from temperature control. The time control labels had discard times ranging from 1419-1433, and the inspection team was in the area at 0835. The sandwiches were discarded.
Item 16Deck 9: Eatery Grab n Go
One tray of sandwiches located in a time control trolley was marked with both a time control label and a 7-day discard label.
Item 16Deck 9: Eatery Asian Line
One pan of potatoes in the time control undercounter warmer did not have a time control dot. This was corrected.
Item 17Deck 9: Eatery Grab n Go
There were two time control plans posted in the area with the same time control units listed on them. It was unclear which time control units followed which plan. Staff stated the top half inside of one of the units followed one plan and the bottom half followed another plan. One plan used colored dots to indicate discard times, and the other plan required actual discard times to be placed on the TCS/PHF items.
Item 17Deck 9: Eatery Asian Line
The undercounter warmer was not physically labeled as on time control, although it was included on the written time control plan.
Item 21Deck 9: Eatery Center
A vertical glass panel was shattered and the glass shelves were cracked.
Item 21Deck 9: Eatery Portside Panini Section
Tape was wrapped around the right back leg of the right counter-mounted oven, making the area difficult to clean.
Item 27Deck 9: Eatery Portside Panini Section
Dust accumulated on the coiled heat lamp cords. These were cleaned immediately.
Item 27Deck 9: Eatery Omelet Station
The technical compartment on the time control refrigerators was soiled with dust and debris. These were cleaned.
Item 27Deck 9: Eatery Omelet Station
The horizontal sneeze guard support was excessively soiled with dust and grease. This was cleaned.
Item 33Deck 9: Eatery Portside Pasta Station
Tables were added to the sides of waiter stations to accommodate bussing after service. There was no coving behind these tables, and two legs of the tables rested on the carpet.
Item 33Deck 9: Eatery Portside Beverage Station
The bulkhead was chipping near the handwashing sink.
Item 33Deck 9: Eatery
There were at least four mobile beverage stations set up across the buffet dining room. Perforated deckheads were above the stations, and there was no coving on the bulkhead/deck junctures behind the stations.
Item 34Deck 9: Eatery Portside Pasta Station
The utility sink faucet dripped continuously. This was corrected.
Item 36Deck 5: Beverage Station
The lighting measured less than 210 lux in front of the clean storage rack.
Galleys (kitchens)21 findings
Item 12Deck 4: Production Galley
A crew member working on the soiled side of the 3-compartment sink dropped a washed and rinsed pan into the sanitizing compartment.
Item 12Deck 6: Portside Beverage Station
A crew member used their bare hands to remove ice from the top of a glass and proceeded to fill the glass with water.
Item 16Deck 4: Production Galley Undercounter Refrigerator
Diced chicken breast was not maintained at 41°F and below. The inspector and chef both measured the chicken at 46°F.
Item 17Deck 17 - Lido Tacos and Lido Slice
A metal tray of uncooked quesadillas with cheese filling labeled with a four-hour discard sticker was stored on a shelf underneath the shawarma spits. The undercounter shelf was not identified on the posted time control as a unit of time control or physically identified as a unit on time control. The internal temperature of the quesadillas measured 69°F with a calibrated thermometer. Crew initiated corrective action.
Item 18Deck 17 - Grill & Salad
One metal tray of seared, undercooked ahi tuna was stored on a shelf directly above one metal pan of cooked chicken cubes and two plastic containers of cut leafy greens inside the mobile time control unit. Crew initiated corrective action.
Item 19Deck 6: Portside Pastry
The ice cream scoop's handle was submerged in the dipper well water.
Item 20Deck 5: Pizza Station
One slotted fastener was on the food contact surface of the pizza slicer.
Item 22Deck 5: Potwash
The potwashing machine was out of order since the morning of the inspection.
Pieces of green debris were on the clean side of the warewashing machine.
Item 22Deck 4: Production Galley
The flight-type potwashing machine was out of order since the morning of the inspection.
Item 26Deck 9: Americana Diner
The previously cleaned and sanitized food slicer was soiled with dried food debris.
Item 27Deck 8 Sabatini Galley V Grill Station
More than a day's accumulation of dust was on the lip of the hood over the grill.
Item 29Deck 9: Eatery Potwash
The only handwashing sink was blocked by a tray of soiled dishes set on top of it. There was only one crew member working in this area, handling both clean and soiled dishes.
Item 30Deck 9: Americana Diner Food Employee Toilet Room
There was no soap in the soap dispenser.
Item 32Deck 17 - Grill & Salad
Discarded plastic with food residue, plastic bottles of drink mix, empty cardboard containers of milk, and paper napkins overflowed inside the metal waste receptacle near the entry to the pantry, causing the lid to remain ajar. Crew initiated corrective action.
Item 33Deck 8 Umai station 084501
Yellow sticky residue was on the deckhead.
Item 33Deck 17 - Grill & Salad Show Galley
The ventilation duct to the left of the hot dog rolling equipment was soiled with greater than a day's accumulation of grease. Large grease droplets accumulated along the exterior of the duct. Crew initiated corrective action.
Item 33Deck 9: Americana Diner Beverage Station
The ventilation slats in the bulkhead behind the portable beverage station were heavily soiled with dust. The ventilation slats were difficult to clean.
Item 33Deck 5: Pizza Station
The bulkhead ventilation compartments were heavily soiled with debris. These were cleaned before the end of the inspection.
Item 37Deck 17 - Grill & Salad Show Galley
The ventilation duct to the left of the hot dog rolling equipment was soiled with greater than a day's accumulation of grease. Large grease droplets accumulated along the exterior of the duct. Crew initiated corrective action.
Item 38Deck 4: Production Galley
A wet mop was stored in a bucket in the cleaning locker.
Pools, hot tubs and water play areas5 findings
Item 09Deck 6 - Enclave Spa Pool
The bromine residual level inside the heated spa pool measured less than 4.00 mg/L (PPM). Crew measured the bromine residual from representative locations inside the RWF at 3.10, 3.08, 3.03, and 3.00 mg/L (PPM). The inspector measured bromine residuals of 2.74 and 2.52 mg/L (PPM). When the crew and the inspector entered the deck 5 recreational water facility (RWF) equipment room (5404), the RWF's analyzer displayed a bromine residual level of 5.97 mg/L (PPM). The manual tests conducted from the analyzer by crew measured bromine residual levels of 3.45 and 3.23 mg/L (PPM), while the inspector measured the bromine residual from the analyzer at 3.08 mg/L (PPM). Crew immediately closed the facility. Crew identified the RWF was in range when tested three hours prior. The Enclave spa opened for tours one hour prior to the crew and inspector's tests of the RWF. The pool was not netted, but crew stated the spa was closed for tours and would not become fully operational for passengers until 1600.
Item 10Deck 6 - Enclave Spa Pool
The halogen analyzer was out of calibration. Crew measured the bromine residual from representative locations inside the RWF at 3.10, 3.08, 3.03, and 3.00 mg/L (PPM). The inspector measured bromine residuals of 2.74 and 2.52 mg/L (PPM). When the crew and the inspector entered the deck 5 RWF equipment room (5404), the RWF's analyzer displayed a bromine residual level of 5.97 mg/L (PPM). The manual tests conducted from the analyzer by crew measured bromine residual levels of 3.45 and 3.23 mg/L (PPM), while the inspector measured the bromine residual from the analyzer at 3.08 mg/L (PPM). Crew immediately closed the facility. Crew identified the RWF was in range when tested three hours prior. The Enclave spa opened for tours one hour prior to the crew and inspector's tests of the RWF. Crew stated the spa would become fully operational for passengers at 1600, and that passengers were not using the RWF during tours.
Item 10Deck 9 - Crew Swimming Pool
The toilet facilities for the crew swimming pool were not clearly identified or visible from the facility. The men's and women's toilet rooms were behind an unmarked metal door.
No bather load was posted on the recreational water facility safety sign outside of the whirlpool spa. Crew initiated corrective action.
Item 10Deck 17 - Aft Swimming Pool
The two antientrapment drain covers inside the empty swimming pool were not tightly affixed to the basin of the pool. These covers moved when pressure from the shepherd's hook was applied. Crew initiated corrective action.
Food preparation rooms3 findings
Item 16Deck 4: Meat Walk-in Cooler
One container of beef chuck measured 45°F by both the chef's and the inspector's thermometer. A second container measured 46°F.
Item 16Deck 4: Fish Walk-in Cooler
Two containers of fish measured 46°F by the chef's thermometer and 50°F by the inspector's thermometer.
Item 18Deck 4: Walk-in Cooler
Raw ground beef was stored above whole muscle beef. This was corrected.
Food safety, general1 finding
Item 39Integrated Pest Management
Pests were identified in the food following areas: Deck 9: International Cafe- 3 fruit flies on the decorative bulkhead surrounding the archway into the pantry; 7 fruit flies on the deckhead above the forward pastry and coffee machines area; 1 fruit fly flew in front of the multi-flow system cabinet. Deck 9: Eatery Omelet Station- 1 fruit fly above the center handwashing station. Deck 9: Americana Diner- 1 fruit fly near the front of the port side fruit display, and 2 fruit flies at the starboard fruit station. Deck 9: Americana Diner Food Employee Toilet Room- 1 fruit fly in this area. Deck 8: Umai station 084501- At least 4 fruit flies on the deckhead of the teppanyaki station. Deck 6: Starboard Entrance to Main Galley: 2 fruit flies in this area. Deck 5: Pizza Station- 1 fruit fly near the knife locker, and 1 fruit fly by the pizza oven. Deck 4: Production Galley- 1 house fly near the front of the walk-in cooler. Deck 4: Pastry- 1 fruit fly near the ice cream machine. Deck 4: Meat Preparation Counter: 1 fruit fly was in this area.
Food storage (provisions)1 finding
Item 33Deck 4: Dry Storage
The deck under the pallet and storage racks was heavily soiled with dust.
Pantries4 findings
Item 22Deck 11 Forward Housekeeping Pantry
A bucket of chlorine solution with a wiping rag inside had debris floating in it.
Item 24Deck 10 Forward Housekeeping Pantry
A bucket of chlorine solution with a wiping rag inside measured less than 10 ppm when tested.
Item 25Deck 10 Forward Housekeeping Pantry
A bucket of chlorine solution with a wiping rag inside measured less than 10 ppm when tested.
Item 25Deck 11 Forward Housekeeping Pantry
A bucket of chlorine solution with a wiping rag inside had debris floating in it.
Drinking water3 findings
Item 06Production Records
There was no record of calibration documented at the beginning of potable water production on 21 January, 28 January, or 29 January 2026.
Item 08Distribution System Disinfection Records
Crew used the emergency procedure for the disinfection of the replacement backflow prevention installed on the potable water line for the multiflow system in the deck 16 pool bar. The record in the electronic work order system identified a chlorine residual of 200 mg/L (PPM) was maintained from 0815 until 0920. There was no documentation of the halogen residual level following flushing.
Item 08Deck 1 - Forward Engine Room
The piping surrounding the dedicated technical water evaporator unit was striped blue/gray/blue. This system was not directed towards the potable water system. Crew initiated corrective action.
During voyage 605, one crew member was listed on the AGE cabin cleaning log, but when cross-referenced with medical, the crew member was actually an Acute Respiratory Illness (ARI) case.
Medical center1 finding
Item *Medical Record Electronic Epi-Curve
The auto-generated epi-curve that is used to guide decisions about OPRP levels was glitching and showing case symptoms began on the incorrect date.
November 23, 2025
96Passed
51 findings · 4 points deducted
Points deducted (100 − 4 = 96):
−2 ptsItem 28: Equipment / utensil / linen / single / service storage, handling, dispensed; Clean frequency
−1 ptItem 21: Nonfood-contact surfaces designed, constructed, maintained, installed, located
All 51 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.
Bars13 findings
Item 19Deck 18 Sanctuary Event Flower Wall
Filled glasses were not covered when passed through a difficult to clean flower wall. Additionally, alcohol bottles were stored behind the flower wall in an area not finished for food storage.
Item 19Deck 18 Mobile Temporary Bar near Sun Bar
Mixed drink bottles were stored outside with no deckhead.
Item 21Deck 18 Mobile Temporary Bar near Sun Bar
The decorative band around the brown rolling bar cart was not easily cleanable.
Item 28Deck 9 Americana
A clean beverage trolley cart was positioned against a bulkhead that was excessively soiled with dust.
Item 28Deck 18 Mobile Bar near Sun Bar
There was no deckhead above the temporary bar, including the glasses stored at this bar.
Item 29Deck 18 Mobile Temporary Bar near Sun Bar
The temporary bar where mixed drinks were prepared did not have a crew handwashing sink.
Item 33Deck 17 Lido
The blue bulkhead was constructed of plastic-like material. The material has expanded outwards causing bubbles to form behind.
Item 33Deck 9 International Cafe
The bulkhead material for the backbar and food corridor entryway leading to the pantry was a fibrous material that created white string like cotton balls. This area is classified as food preparation.
Item 33Deck 18 Sanctuary Event Flower Wall
The bulkhead was not smooth and easily cleanable. Additionally, there was a gap at the deckhead/bulkhead juncture.
Item 33Deck 9 Americana
The bulkhead was soiled with more than a day's accumulation of dust.
Item 33Deck 18 Mobile Temporary Bar near Sun Bar
The temporary bar did not have a permanent deckhead installed above.
Item 36Deck 18 Sanctuary Event Flower Wall
The light intensity measured less than 220 lux inside the service area of the event flower wall.
Item 39Deck 9 International Cafe
One fly was near the coffee machine.
Buffets13 findings
Item 17Deck 17 Burger Grill Time Control Plans
The time control plan stated the 'designated scan boxes' were on time control; however, staff could not identify where these units were to ensure they were labeled as time control units.
Item 19Deck 9 Eatery Omelet Station Portside
Food was prepared next to a utility sink without splash protection. Water splashes were on the adjacent food preparation surfaces.
Item 20Deck 5 Beverage Station
The juice machine had an open gap behind the deflector panel which created a difficult to clean area. More than a day's accumulation of dust was inside this area.
Item 21Deck 5 Starboard Station
The vertical edge of the swinging crew door and the decorative panel on the buffet island to the right of the door were in disrepair with rough surfaces and exposed, difficult to clean, wood-like material.
Item 21Deck 5 Starboard Station
Difficult to clean, clear tape was on the underside of the sneeze guard's top horizontal surface on the worker side.
Item 26Deck 5 Beverage Station
More than a day's accumulation of dust was on the juice machine’s internal components due to a gap behind the deflector panel.
Item 27Deck 5 Forward Hot Island
One previously cleaned and sanitized knife out for crew use was soiled with red food debris on the handle.
Item 28Deck 5 Forward Hot Island
The eating utensils were not protected from contamination. The spoons were inverted in a container; however, the food-contact surface was exposed due to the angle and placement of the storage container.
Item 30Deck 9 Eatery Portside
The outdoor passenger handwashing station was out of order.
Item 33Deck 9 Eatery Pastry
The supply vents above the pastry line were excessively soiled with dust.
Item 33Deck 5 Starboard Station
The bulkhead was in disrepair near the swinging door which created a rough and difficult to clean surface.
Item 33Deck 9 Eatery Dishwash Entrance Portside
Deck coving was in disrepair along the food corridor entrance.
Item 36Deck 9 Eatery Beverage Station Portside
The light intensity measured less than 220 lux at the portable self-service beverage station.
Food preparation rooms5 findings
Item 17Pastry Deck 4
When the inspector entered the area at 0955, time and temperature control for safety/potentially hazardous food was marked with a green sticker and stored on a trolley and the preparation counter. Crew stated these items were for deck 9 Eatery. The time control plan for the Eatery stated green stickers were for 1000 to 1400 and yellow stickers were for 0500 to 0900. These items were marked on time control but did not follow the time control plan. Additionally, one hour between 0900 and 1000 was not represented on the time control plan; however, staff stated preparation and production occur during that hour.
Item 20Deck 4
Three slotted fasteners were inside the bread slicing machine on the arm that holds the bread in place.
Item 21Deck 4 Production Galley
The blast chiller's upper technical compartment panel next to the handwashing station was in disrepair which created a difficult to clean gap.
Item 21Deck 4 Production Galley
The soup kettles and tilting pans had difficult to clean, white fibrous material hanging down from the water pipes near the bulkhead.
Item 33Deck 4 Production Galley
The deck tile grout was in disrepair to the left of the far-left soup kettle near the deck drain.
Galleys (kitchens)9 findings
Item 20Deck 6 Beverage Station
The bulk coffee machine’s plastic dispensing nozzle was in disrepair with a rough surface that was difficult to clean.
Item 21Deck 5 Soup Station
The far-right soup kettle's water pipe collar was dented and not attached to the bulkhead which created a gap in the bulkhead around the water pipe.
Item 22Deck 6 Warewash
The final sanitizing rinse curtain was soiled with black residue.
Item 26Deck 6 Hot Galley
A heat lamp's light bulb was soiled with old food residue. Staff stated the heat lamp was last used the night before.
Item 26Deck 6 Beverage Station
The outside and inside of the hot water dispenser nozzle was soiled with brown residue.
Item 26Deck 17 Bellbox
Ten previously cleaned and sanitized coffee carafes in the clean storage area were soiled with coffee residue.
Item 30Deck 9 Americana
The crew toilet room was out of order.
Item 30Deck 17 Bellbox Crew Toilet Room
The decks were soiled with puddles of yellow fluid which emitted a strong odor. This was cleaned immediately.
Item 33Deck 5 Soup Station
A gap was in the bulkhead around the far-right soup kettle’s water pipe from an unattached pipe collar.
Other areas4 findings
Item 22Deck 17 Alfredo's Pizzeria Entrance
Nine trolley carts filled with an excessive number of soiled bowls, pans, plates, plate covers, and beverage cans were stored outdoors along the bulkhead. Some trolley carts had plastic covers; however, the plastic covers had holes. Crew stated the ship does not have enough space to properly store all soiled and clean items.
Item 26Outside Plumber Workshop
Two excessively soiled cutting boards were stored on a trolley full of clean cutting boards outside the plumber's workshop. Another trolley full of clean cutting boards was also stored in this area.
Item 28Deck 17 Alfredo's Pizzeria Entrance
Nine trolley carts filled with an excessive number of soiled bowls, pans, plates, plate covers, and beverage cans were stored outdoors along the bulkhead. Some trolley carts had plastic covers; however, the plastic covers had holes. Crew stated the ship does not have enough space to properly store all soiled and clean items.
Item 28Outside Plumber Workshop
Two excessively soiled cutting boards were stored on a trolley full of clean cutting boards outside the plumber's workshop. Another trolley full of clean cutting boards was also stored in this area.
Food storage (provisions)1 finding
Item 33Fruit Deck 3
The deck was soiled with various debris near the bulkhead under the storage racks to the right upon entry.
Drinking water2 findings
Item 07Pipe Disinfection Records
On 23 October 2025, two pipes were disinfected and replaced using the emergency disinfection process of >200 ppm for one hour. The 'emergency/planned' column was marked as 'planned' maintenance.
Item 08Hot Water Line to Laundry
The air gap under the backflow prevention assembly device on the hot water laundry line was modified and not sufficient. This was corrected before the end of the inspection.
Pools, hot tubs and water play areas2 findings
Item 06Legionella Testing
The whirlpool spas were not tested for Legionella every three months. (VSP 2025 Environmental Public Health Standards)
Item 10Crew Pool
The shepherd's hook was mounted on the starboard bulkhead and not visible from the full perimeter of the pool.
The AGE surveillance log was not updated to include the 'notes/comments' column. (VSP 2025 Environmental Public Health Standards)
Pantries1 finding
Item 2611 Housekeeping Pantry 11270
Black debris accumulated in the lower left corner of the ice cuber machine where the deflector panel was attached.
November 30, 2024
98Passed
32 findings · 2 points deducted
Points deducted (100 − 2 = 98):
−2 ptsItem 44: Person in charge; Knowledge
Show all 32 findings
All 32 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.
Pools, hot tubs and water play areas3 findings
Item 10Deck 17 - Dome Pool
The flotation device was not located in a prominent location.
Item 10Deck 17 - Lido Pool
The shepherd's hook was not placed in a prominent location making it visible from the full perimeter of the pool.
Item 44Deck 17 - Dome Pool
During the construction inspection, it was documented that the dome pool's filtered and halogenated supply line only enters the inside/forward area of the dome pool. When the glass wall is raised, the filtered, and disinfected water does not mix properly with the outside aft-most area water of the pool creating inconsistent halogen and pH values that fall below the expected ranges detailed in the 2018 Operations Manual. It was also noted that passengers have access to this pool while the glass wall is raised creating a potentially hazardous environment. I was discussed during the construction inspection that this issue would be addressed in the corrective action statement and remedied on the ship prior to this pool being opened; however, this pool has been fully operational creating challenges for the staff and crew designated to operate this facility properly.
Other areas2 findings
Item 19Deck 17 - Mix Bar Locker
An open, plastic container storing six bananas was stored inside the locker that was not constructed to galley standards. Numerous difficult-to-clean pipes and electrical cords ran through the top of the locker. Crew initiated corrective action.
Item 44Garbage Room
A case of bottled water used for crew consumption was resting on the deck next to the can and bottle sorter. The water was removed immediately.
Galleys (kitchens)14 findings
Item 13Deck 9 - The Eatery Scullery Portside
When asked how the final rinse plate surface temperature was measured during a cycle inside the conveyor-type warewashing machine, crew were unable to describe an appropriate method. None of the methods described identified how to isolate the final rinse plate surface temperature from the rest of the cycle. Crew eventually attached a thermometer on a long stick and stated they would ensure each scullery was equipped to measure the final rinse temperature.
Item 17Deck 9 - Americana Starboard Pantry, Forward
The time control plan inside the pantry identified the milk dispenser was a time control unit; however, this unit was not physically labeled on time control. Crew initiated corrective action.
Item 19Deck 17 - Coffee and Cones Show Galley Portside
Two metal ice cream scoops were stored inside a container of water measuring 71°F. Crew initiated corrective action.
Item 20Deck 4 - Pastry Machine
The first dough sheeter belt was frayed on the edges.
Item 26Deck 9 - The Eatery Scullery Portside
Three small ramekins were stored on the clean-storage rack with food debris affixed to the food-contact surfaces. Crew initiated corrective action.
Item 27Deck 6 - Sauce Station
Grease residue collected on the exhaust hood overhang. This was cleaned immediately.
Item 31Deck 9 - Americana Aft Pantry
One bottle containing a blue chemical solution was not identified with the common name of the chemical. Crew initiated corrective action.
Item 33Deck 4 - Pastry Walk-In 4518
Water collected inside the light fixture to the left of the condenser.
Item 33Deck 17 - Coffee and Cones Pantry
The drain line for the only handwashing sink was not directed towards the floor drain, causing gray water to splash out and pool on the adjacent deck.
Item 34Deck 17 - Coffee and Cones Pantry
The drain line for the only handwashing sink was not directed towards the floor drain, causing gray water to splash out and pool on the adjacent deck.
Item 36Deck 5 - Hot Line
The protective coating was peeling off on the light bulbs next to the pizza ovens. No food was impacted.
Item 36Deck 17 - Grill Pantry
The light intensity surrounding the clean glass storage area measured less than 220 lux.
Item 39Deck 17 - Grill Pantry
One housefly flew in front of the ice machine.
Item 39Deck 5 - Fruit Station
A large fly was around the fruit.
Bars3 findings
Item 08Deck 9 - International Cafe
Water was consistently dripping from the backflow prevention device for the coffee machine.
Item 19Deck 17 - Sea View Bar
Bottles of liquor were stored directly underneath 8 difficult-to-clean decorative light fixtures, located inside the liquor storage cabinet.
Item 33Deck 17 - Sea View Bar
The 8 difficult-to-clean, decorative light fixtures over stored bottles of liquor were soiled with dust and debris.
Buffets3 findings
Item 16Deck 9 - The Eatery Starboard Asian Station
A ceramic container of fried onions was stored inside a time-control well without a 4-hour discard label. Additionally, the service period was greater than four hours. Crew initiated corrective action.
Item 19Deck 17 - Lido Grill Starboard
The hand-contact portion of the scoop was stored in direct contact with French fries inside the fry basket. Crew initiated corrective action.
Item 26Deck 9 - Americana Aft Service Line
Two plates stacked for service had food debris on the food-contact surfaces. Crew initiated corrective action.
Drinking water3 findings
Item 08Garbage Room
The dedicated permeate water line was striped, blue/gray/blue. This line is not directed to the potable water system.
Item 08Engine Room - Reverse Osmosis Station
The reverse osmosis combined permeate water line leading to the production halogen dosing station was not striped, blue/gray/blue prior to the dosing point.
Item 08Deck 9 - Air Conditioner Room #12.2
The technical water hot line was striped, blue/gray/blue, but was not directed to the potable water system.
Pantries2 findings
Item 39Deck 7 - Eclipse Bar
Two small flies were in the area.
Item 39Deck 17 - Mix Bar
One fruit fly flew in front of stored clean glasses.
General comments1 finding
Item 19Garbage Room
A case of bottled water for crew consumption was resting on the deck next to the can and bottle sorter.
Food preparation rooms1 finding
Item 33Deck 4 - Meat Preparation Walk-In 4620
Approximately half an inch of water was inside the light fixture near the condensing unit.
To see this report on the CDC site: open the CDC inspection search, choose Sun Princess 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.)
