Zaandam CDC inspection score

A half-inch of frozen condensate collected on the sides of undercounter refrigerators 4.15A and 4.15B.

Several inches of frozen condensate collected on the bottom of the condenser unit.

The toilet was visibly soiled and the room strongly smelled of urine.

Steam from oven #4 collected on the deckhead extraction vent and dripped on the machine.

Excessive condensate collected on the ventilation hood for the steamer unit and dripped on the machine. No food was impacted.

Excessive condensate collected on extraction vent above the soiled side of the flight-type glasswash machine.

Technicians were not proficient in identifying and fixing issues with warewash machines, as demonstrated in the previous violations. When alarms were noted on the machine's display reading, technicians could not tell the inspector what the alarms were for. In addition, staff seemed unaware of the proper way to calibrate their maximum registering thermometers to accurately capture readings in warewash machines.

Several of the undercounter storage and technical compartment doors (decorative covering and trim) were damaged and in disrepair in food areas, which made the areas difficult to clean. Areas included the Lido market beverage stations, the Lido bar, and bars.

Flies were seen in the following areas: Lido Market Wild Harvest (1 fly); main galley pastry in between the bread slicer and refrigerator 4.32 (4 flies); deck 4 sous chef locker (1 fly); deck A veggie preparation (1 fly).

A container of milk under time as a public health control was not discarded at the end of the indicated service period. The milk, used for the coffee machine, was labeled with a service time of 0600–1000 but remained out at 1058.

Greasy debris was present on the bottom surface of the spoon container holding spoons for passenger self-service.

Greasy debris was present on the bottom surface of the spoon container holding spoons for passenger self-service

A crushed kiwi fruit was out for self-service in a bowl with other ready to eat kiwi fruit.

Serving utensils for passenger self-service were stored on the second level of the buffet shelf, making them difficult to access under the sneeze guard without contacting food items on the first level.

More than a day's accumulation of food residue collected on the food splash zone of the juice machine.

A pipe for the coffee machine leaked water inside the technical compartment. A work order had already been submitted.

Brown grass skirt decorations installed on the overhang above the front bar counter were difficult to clean. Food items were stored on the front counter below the decorations.

Half a case of canned water was stored on wet cardboard.

Black and brown mold residue coated the lower right corner of the metal ice deflector panel inside the ice bin. Additionally, three previously cleaned and sanitized glasses were observed soiled with food residue on the food contact areas.

Brown mold residue was on the lower right corner of the metal ice deflector panel inside the ice bin.

Slimy brown residue was on the outside surface of a previously cleaned and sanitized drinking glass.

Two trolley carts containing plastic bins of clean plates, glassware, and rolled silverware were stored in the elevator landing outside the pantry. On the lower shelf of one trolley, rolled silverware was stored uncovered and not contained within a bin. This area had an open deckhead with exposed piping and electrical cables. Staff were unable to confirm how long the items had been stored in this location and stated the items were intended for the main dining room but were unsure why they had been placed there.

The AGE log did not include a comments column (2025 Standards).

On 12/01, an entertainer experienced AGE symptoms at 0300 but did not report to medical until 1235 later that day. The crew member did not work or eat in the buffet while symptomatic. The ship experienced elevated AGE levels during this voyage. Disciplinary action was observed.

The Legionella sampling that took place in December did not include a representative sample from the hair salon basins (2025 Environmental Health Standards).

Several distillate water lines directed to technical uses were striped blue/gray/blue without a 'technical' indication next to the striping.

Follow-up inspection records for flies observed in the vegetable preparation area on 8 December were not available. Additionally, follow-up records for 5 sightings of pests on 29 December indicated pests were still observed, however no additional follow-ups were recorded. Staff stated the records for the 29th were supposed to indicate no sightings and the log entries were incorrect.

A crew member's sleeve touched the hamburger patties as he placed the patties in the storage container.

Turnover rates for the Deck 7 spa whirlpool did not meet the required 0.5 hours. The flow meter indicated a flow of 40–60 L/min; however, based on the tub capacity (2,457 L), a flow rate of 82 L/min is required. Additionally, the Deck 8 port and starboard whirlpool flow rates (265 and 270 L/min) were below the minimum required rate of 320 L/min, resulting in turnover rates exceeding 0.6 hours.

A container of vegetarian burgers, removed from frozen storage and placed inside a metal container in the reach-in refrigeration unit, was not identified with a 7-day discard label. Crew initiated corrective action.

One plastic rolling container of granola crumbs, removed from the original packaging, was not identified with the common name. Crew initiated corrective action.

The edges of the canvas belt inside the dough sheeter were frayed, creating a difficult-to-clean surface.

Liquid steadily dripped from the top panel located on the rear of rational oven # 4 and pooled on the deck below.

The front left wheel of the mobile trolley, stored between the stackable rational ovens and rational oven # 3, was damaged and unable to spin. Crew initiated corrective action.

The top right panel of the deck-mounted oven was removed, exposing the difficult-to-clean technical compartment containing numerous pipes and wiring. Greater than a day's accumulation of dust, debris, and corrosion collected on difficult-to-clean surfaces inside this compartment.

A used tea bag soiled the wash solution inside the conveyor-type warewashing machine. Crew initiated corrective action.

The end cap on the final rinse manifold for the rack-type warewashing machine was loose, causing water to spew inside the machine. Crew initiated corrective action.

Greater than a day’s accumulation of dust, debris, and corrosion collected on the difficult-to-clean pipes and wiring inside the technical compartment above the deck-mounted oven. Crew initiated corrective action.

Whole milk stored inside the counter-mounted bulk milk dispenser measured 48°F with a calibrated thermometer. The ambient thermometer on the exterior of the unit measured a temperature of 46°F. The team dining buffet was not open for service. Crew initiated corrective action.

The posted consumer advisory for the California sushi roll, prepared with raw salmon, did not identify that the fish used was raw or undercooked. Crew initiated corrective action.

The toaster oven on the preparation counter was identified for 'household use only.' Crew initiated corrective action.

The counter-mounted bulk milk dispenser was unable to maintain whole milk stored inside at a temperature below 41°F. The ambient thermometer on the exterior of the unit measured a temperature of 46°F. The internal temperature of the whole milk measured 46°F. Crew initiated corrective action.

The door for undercounter reach-in refrigeration unit # 8.68B was in disrepair and removed from the unit. No food items were stored inside.

The nonfood-contact surface surrounding the pipe at the rear of the counter-mounted ice machine was covered in brown and orange corrosion.

Greater than a day's accumulation of grease collected on the food-splash zone on the underside of the heating lamp, directly above stored containers of beans and rice out for service. Crew initiated corrective action.

Greater than a day's accumulation of grease and food residue collected on the food-splash zone on the underside of the heating lamp, directly above stored containers of vegetables and fish out for service. Crew initiated corrective action.

Greater than a day's accumulation of orange and brown corrosion accumulated around the pipe at the rear of the counter-mounted ice machine.

Water pooled on the deck inside the technical compartment for the Bain-Marie unit from a steadily leaking hot water pipe. Crew initiated corrective action.

The deck drain inside the technical compartment for undercounter refrigeration unit # 8.7A was clogged, and approximately 1 inch of liquid accumulated inside the drain. Crew initiated corrective action.

The hot water pipe inside the technical compartment for the Bain-Maire unit was steadily leaking, with water pooling on the bottom of the technical compartment. Crew initiated corrective action.

The light intensity above containers of vegan panna cotta on the buffet for consumer self-service measured less than 220 lux. Crew replaced the faulty light bulb.

On 28 February 2025, crew identified the replacement of the 'leaking domestic preheat line outlet side from the potable water heater.' The disinfection log identified this was an emergency; however, disinfection with 200 mg/L (PPM) began at 0817 and ended at 1524 – a period greater than 7 hours. The final residual after flushing was measured at 2.51 mg/L (PPM).

The pH level inside the whirlpool spa measured 7.81. Inside the whirlpool spa equipment room, the analyzer identified the pH level at 7.43. When manually tested at the analyzer, the pH measured 7.73. Crew initiated corrective action.

The shepherd's hook for the Lido swimming pool must be lowered when the retractable cover over the atrium is closed. Crew installed this hook inside the tub of the pool, which could cause a potential safety hazard to swimmers. Additionally, the location of the shepherd’s hook is not prominent to those outside of the swimming pool.

The pH level of the analyzer inside the whirlpool spa equipment room was not maintained in calibration. The pH level inside the whirlpool spa measured 7.81, while the analyzer inside the equipment room identified the pH level at 7.43. When manually tested at the analyzer, the pH measured 7.73. Crew initiated corrective action.

For the current voyage - one reportable case was missing a temperature recording, and the 'Comments/Notes' column was not included on the reportable AGE log, as specified in the VSP 2025 Environmental Public Health (EPH) Standards. In the 'underlying conditions' column, a note identified the case 'denied consultation.'

On 3 July 2025, a food employee experienced AGE symptoms and reported to medical at 1517. A note in their medical record stated the employee 'was on break'. No food assessment completed by the supervisor or timesheets were available to verify that the food worker was not working while symptomatic.

The nonfood-contact surfaces of two previously cleaned and sanitized coffee cups were soiled with greater than a day’s accumulation of food residue. Crew initiated corrective action.