"THE" HEALTH REPORT TO END ALL HEALTH REPORTS

https://wwwn.cdc.gov/inspectionquerytool/inspectiongreensheetrpt.aspx

The thing is easy to surf thru once you get the hang of it. find your ship, hit search, and for the actual report hit report. Thus deserves its own thread methinks.

And a big thanks to OGW, who started this "adventure"...I know what I'd like to call it, but then I'd be banned..

25 Answers

Welll it WAS easy, when the link worked...its called the GREEN SHEET...but it listed virtually every cruise ship that touches the CONUS< complete with a blow by blow description of their heath/sanitation problems.

Here is your link

https://wwwn.cdc.gov/inspectionquerytool/inspectiongreensheetrpt.aspx

I still can't believe that my favorite ship actually had a fly near the outdoor burger stand while it was in port, though.

Thanx for that. Discovered theres a post limit per 10 minutes. Interesting rule..I kept trying to put up a link that worked...

well...I now know where it came from...BREAKAWAYS wine cellar. Some questions come to mind..just out of curiosity...you see the magnitude of the inspection...hard to believe that they can do that during turnaround..clearly there has to be a battalion of inspectors, and while the ship is underway! Looks to me like some of those problems were discovered DURING our Feb Cruise!

And just how are the defects weighted? I ask because there are ships who scored 100 or close to it with a bunch of problems..look at QE2 for example! or GETAWAY, for that matter...I didn't look at any others, didn't want anyone to think I was being picky. Hopefully a whole bunch of peeps will be looking up THEIR ships.

We have used this tool for many years. My DH is board certified in Public Health and he follows it carefully. According to him, cruise ships get inspected more often and more stringently than most restaurants on land. The "Green Sheet Report" is in our bookmarks.Happy

I had no idea it existed! Its now a shortcut on my desktop. That's how important I think it is. I wonder if your hubby would comment on my questions above. Im really curious how they physically inspect these things, and how defects are "weighted", because they obviously are, from ship to ship.

I'll ask. He thinks his answers to important questions over before answering, so it may be awhile until he gives you the information you are seeking.

Thankyou. It really probably IS one of the most important topics we could dissect in here....just mebbe a tad more important than slow service, or a rude Guest Services type. I know how I felt when I went on a cyber tour of the "gratuity" thing a few months ago. Shocked the hell out of me..But that was as a result of all kinds of comments over several different sites and blogs. THIS is all in one place...sterile, objective, no adjectives. If folks read it and chose not to comment, that's fine...as long as they look up the ships they cruise on. and get to see the dirty corners. I was on the same cruise as JB..but I had a completely different experience, probably because of where I spent most of the 10 days. I can't look at cruise employees (the ones I come in contact with anyway) in quite the same way ever again. And I can't look at cruise ships (one very big, complicated piece of machinery tended by fallible and sometimes uncaring crew) in the same way ever again, either.

Yankee47, Aunt Pinkie's DH here. You asked a couple of very good questions. First, how is the "food service sanitation", as we call it, inspected. Answer: In two ways. First, the ship has its own team of trained inspectors that use the same check lists that the USPH service uses. These inspectors inspect food operations continuously. Secondly, USPH inspectors inspect the ships frequently when they are in home port. I'm not certain what you mean by how the inspections are weighted. Suffice it so say that some violations are more serious, and cost more "points", than others. For example, finding a can of outdated peaches would be far less serious than seeing one of the chefs contaminate a cutting board with raw chicken, then use is to cut vegetables. Suffice it so say that USPH food service inspections are EXTREMELY rigorous, and that I have no worries about food-borne illnesses aboard any ship.

Thankyou for taking the time to reply..I meant by weighted exactly what you thought I meant. Clearly ships with long lists of apparently minor violations can still pass, and indeed, score high. I was curious as to just how many inspectors are likely to board a ship in port, where clearly they have limited time. Do they ever sail with the ship? Inspect passenger cabins? or is that not in their purview. Please answer when you can, its most appreciated.

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