Viking Polaris CDC inspection score

Cooked bacon slices were stored inside a metal container in an undercounter storage cabinet with internal temperatures measuring 68°F. Numerous areas of the bacon slices were fatty, not fully cooked to a crisp, and could be pierced by the thermometer. Crew were unable to demonstrate the bacon did not contain moisture, or provide information from the manufacturer this bacon was not time/temperature control for safety (TCS). Crew initiated corrective action.

A metal container of cooked quinoa stored inside reach-in refrigeration unit CG-7 was identified with a date of preparation of 21 May 2026 and discard date of 25 May 2026. Review of the cooling log identified this quinoa was cooled on 20 May 2026. Crew initiated corrective action.

The stone countertop on the show galley service counter was in disrepair with numerous areas of peeling, chipping, and recessed surfaces through. The countertop in front of the hot plates was peeling, with numerous pieces of flaking plastic that created a difficult-to-clean surfaces. Cracks were present through the entire counter surface. Additionally, the lip at the front of the countertop was chipped with numerous rough, difficult-to-clean areas. Crew identified a service request has been put in place to repair this damaged countertop.

The food-contact surfaces of one hotel pan, one large ceramic bowl, and one small ceramic bowl stored inside a plastic container were soiled with more than a day's accumulation of brown residue. Crew initiated corrective action.

One recently cleaned large plastic water dispensing cooler with a spigot was stored on a clean shelf with the lid closed, and approximately 3 inches of liquid accumulated inside. Crew initiated corrective action.

The ventilation above the potwashing machine and the 3-compartment sink was not sufficient to prevent excess moisture from condensing on the deckhead above and dripping on the deck below. Though the ventilation unit was extracted, it was damped while in port and unable to manage vapor generated during potwashing. Crew initiated corrective action.

Liquid pooled on the deck below the right tilting pan’s potable water supply line that was in disrepair.

Liquid steadily dripped from the potable water supply line for the right tilting pan and pooled on the deck below. Crew initiated corrective action.

Condensate collected on the deckhead above the potwash machine and three-compartment sink and dripped on the deck below.

The internal temperature of slices of mozzarella cheese stored inside a metal container and identified with a date of preparation 18 May 2026 measured between 51°F and 55°F with a calibrated thermometer. The ambient thermometer inside the reach-in refridgeration unit measured an internal temperature of 49°F. Crew initiated corrective action.

The consumer advisory placard above the carving station identified the 'roasted tip beef' was offered for consumption in a raw or undercooked form, but the placard did not specifically specify that was raw or undercooked. Crew initiated corrective action.

The posted time control plan for the gelato cold well identified two port day lunch services from 0930 to 1330 and from 1230 to 1630. None of the containers of gelato inside the cold well were identified with a 4-hour discard label. Crew stated the gelato cold well operated on one service period, and that it did not correspond to the posted time control plan. The internal temperatures of the gelato stored inside the cold well measured less than 10F.

The reach-in refrigeration unit was unable to maintain the internal temperature of time/temperature control for safety (TCS) sliced mozzarella cheese below 41°F. The ambient thermometer inside the unit measured a temperature of 49°F, while the external gauge identified the temperature at 7°C (44.6°F). Crew initiated corrective action.

The grout between the deck tiles to the left of the cabinet was covered in slimy black residue. Crew initiated corrective action.

The light intensity to the left of the counter-mounted coffee machine measured less than 110 lux.

Seven dead small flies accumulated on the overshelf next to the crew handwashing station. Crew initiated corrective action.

The spa pool ph measured 6.83, 6.93 and 6.81 with the inspector's and crews kit. In the equipment room the analyzer read 7.43. A manual test was done at the analyzer and the pH measured 6.91. Calibration began immediately.

The spa pool ph measured 6.83, 6.93 and 6.81 with the inspector's and crews kit. In the equipment room the analyzer read 7.43. A manual test was done at the analyzer and the pH measured 6.91.

Pests were present in the following food service areas: Deck 5 – World Café Portside Coffee Station: One small fly was on the bulkhead to the left of the coffee station. Deck 5 – World Café Pizzeria: One small fly was on the bulkhead above the handwashing station. Deck 5 – World Café Grill, Aft: One small fly flew around the deckhead inside the show galley. Deck 1 – Main Galley Bakery: One housefly was on the bulkhead across from the utility sink.

Three backflow prevention devices that were disinfected in March 2026 were not updated in the nontestable cross connection log.

Two large potatoes stored inside a cardboard box were rotted through the skin, exposing the inside. A fuzzy white material accumulated the rot. Additionally, four tomatoes stored inside a cardboard box were rotted through the skin, causing the inside to liquefy and turn to mush. A brown residue accumulated around the areas of rot. Crew initiated corrective action.