Celebrity Eclipse CDC inspection score

An entry for cooked chicken on 21 November indicated the food did not cool within the required parameters. Specifically, the cooked chicken started cooling at 1435 with an initial temperature of 148.5°F. In the two hour column, crew recorded a temperature of 89.5°F at 1643. The chicken was still onboard and was discarded immediately.

The ice machine's recirculating reservoir had fallen into the ice bin. The machine was taken out of service, the ice was removed, and the machine was cleaned and sanitized.

Open seams were around the bulkhead/braising pan juncture. This was corrected before the end of the inspection.

Food debris accumulated at the bottom of the conveyor belt on the soiled side and inside the wash compartment of the dishwash machine.

Water spewed from the spray nozzles inside the wash compartment. According to crew, this area was cleaned, sanitized, and closed for operations. The source of water was unknown and the machine was off when the inspector and crew arrived in the area.

The wash cycle temperatures did not reach a minimum of 150°F when tested with the inspector's thermocouple. Temperatures ranged from 138°F - 140°F . The wash tank temperature measured 148°F with the inspector's thermometer. The area was in operation at the time of the inspection and was immediately paused for maintenance. This was corrected before the end of the inspection.

The deck behind the four soup kettles was chipped and cracked in many areas.

The deck grouting was recessed and missing in multiple spots.

Liquid from an unknown source dripped continuously from the supply vent deckhead above the wash tank of the three-compartment sink and soiled drop off area.

One fly was outside the cold room.

One fly was near the deck mounted mixer.

The atmospheric vents were clogged for the coffee machine's backflow prevention device in the technical space below the coffee machine. Corrections started immediately.

The bulk coffee dispensers had slotted fasteners in the food splash area.

Black debris was in the food splash area of the juice dispenser closest to the ice dispenser.

The light intensity at the back preparation counter measured less than 220 lux. This was corrected before the end of the inspection.

The atmospheric vents were clogged for the water/ice dispenser's backflow prevention device in the technical space below the dispenser. Corrections started immediately.

The display cabinet did not have a physical time control label but was listed on the time control plan. This was corrected.

On 20 November 2025, a food employee had an onset of AGE symptoms at 0800 while at work, continued working until 1304, and visited crew mess around 1300. The crew member did not report to medical until 1340. The crew member was still in isolation at the time of the inspection, but staff stated they will receive disciplinary action and retraining once released.

The water temperature was 123°F at the automatic handwashing station near the bar entrance. This was corrected before the end of the inspection.

The pH in whirlpool spa #5 consistently measured below 7.0. When measured at the whirlpool spa, a crew member's test kit measured 6.88, 6.9, 6.76, and 6.96. The inspector's test kit measured 6.66 and 6.63. The facility was immediately closed. In the pump room, the analyzer read 7.10-7.14. The crew member's test kit measured 6.7 and 7.04, and the inspector's test kit measured <6.5 and 6.76. The crew member's test kit was verified in calibration by comparing values against the test kit's secondary standards.

A large metal hotel container of cooked white cheese sauce was stored in the walk-in refrigerator and measured an internal temperature of 60°F with both the crew and inspector's thermometers. The container, which was approximately 8 inches deep of product, had a preparation date of 6 November (the day prior to the inspection) and was covered with plastic wrap. Crew were unable to find a cooling log for this product and acknowledged this product did not properly cool prior to placing in the walk-in refrigerator. Temperatures taken of other products inside the walk-in were within acceptable ranges. The product was discarded, and retraining occurred.

One metal tray of bacon was stored inside the under counter reach-in refrigeration unit with an incorrectly labeled date of discard. This tray was identified with a date of preparation 7 November 2024 and a date of discard 14 November 2024. Crew initiated corrective action.

A large metal hotel container of cooked white cheese sauce was stored in the walk-in refrigerator and measured an internal temperature of 60°F with both the crew and inspector's thermometers. The container, which was approximately 8 inches deep of product, had a preparation date of 6 November (the day prior to the inspection) and was covered with plastic wrap. Crew were unable to find a cooling log for this product and acknowledged this product did not properly cool prior to placing in the walk-in refrigerator. Temperatures taken of other products inside the walk-in were within acceptable ranges. The product was discarded, and retraining occurred.

A tray of raw smoked salmon was stored above a tray of packed bread products.

One tray of stored cold-smoked salmon was stored directly over one tray of ready-to-eat assorted cheeses and one tray of sliced deli meats inside the undercounter reach-in refrigeration unit. Crew initiated corrective action.

Two mobile containers storing a white powdery substance removed from their original containers were not identified with the common name. Crew initiated corrective action.

Liquid was dripping from the bottom of the front door for the convection oven and accumulated on the deck below.

When the inspector entered the area, the wash solution was a pink-gray color with pieces of food debris floating inside. Crew initiated corrective action.

Small white bowls on a rack were not positioned to ensure effective wash spray and hot rinse sanitization inside the rack-type warewashing machine. Crew initiated corrective action.

The solution inside the three-compartment sink wash compartment was cloudy, with food debris floating throughout. Crew initiated corrective action.

The fresh hot water sanitizing rinse manifold temperature for the conveyor-type potwash machine measured greater than 194°F. Crew and the inspector measured the final rinse temperature from the manifold at 201°F, 203°F, and 198°F. Crew were conducting warewashing operations. Crew initiated corrective action.

A wiping cloth was stored inside a chlorine sanitizing solution measuring less than 50 mg/L (PPM). Crew initiated corrective action.

A serving utensil significantly coated in rice was stored in a container on top of the tilting pan. Crew initiated corrective action.

A previously cleaned and sanitized bowl stored on the clean storage rack had white residue on the inside food contact surface.

The handle of the counter-mounted combination oven had more than a day's worth of accumulated food debris. The machine was previously cleaned and sanitized.

Water accumulated on the counter from a leaking delivery line for the counter-mounted juice dispenser.

Three large recently cleaned and sanitized dishes were stored inside a mobile cart with liquid steadily dripping from the food-contact surfaces. Crew initiated corrective action.

The temperature of water delivered from the sensor-activated handwashing sink measured 123°F following two minutes of operation. The user could not adjust the temperature.

The potable water line for the counter-mounted juice dispenser was leaking. Water accumulated on the counter.

The light intensity at the far starboard corner measured less than 110 lux.

Two fruit flies flew around the service counter with covered pastries 'on display.'

One housefly flew around stored mobile hot holding carts.

One fruit fly was flying around the dirty-end of the scullery.

The undercounter hot holding cabinets in this area were not physically labeled to indicate they were on time control. This was corrected.

The time control plan for the ice cream machine did not indicate the unit was on time control. Additionally, the unit was not labeled as on time control. This was corrected.

A bowl of walnuts and a bowl of cranberries for passenger self-service were stored unprotected outside the outlet's sneeze shield. These food items were relocated to another area.

The gray plastic dispensing nozzles of the large coffee units were in poor repair and not easily cleanable.

Buffet counter tops on both the passenger and worker sides had sections with surfaces that were cracked or raised making them difficult to clean. This was most evident where countertop sections were joined and areas around the perimeter of cold and hot plates.

The damaged, gray, plastic dispensing nozzles of the large coffee units had more than a day's worth of accumulated coffee splash residue in the recessed areas of the nozzles.

Dried brown splash residue of more than a day's worth of accumulation was on the underside panel of the ice/water machine.

A tray of previously cleaned and sanitized bowls used for omelet preparation were stored partially hanging over the crew handwash sink bowl. This was corrected.

A tray of bowls used for the omelet preparation was positioned on the front worker side counter and partially hung over the crew handwash sink bowl preventing access. This was corrected.

A crew member dumped a large container of hot water in the hand washing sink while cleaning the line following breakfast service.

Water steadily dripped from a water line connection inside the technical space for the ice/water machine and pooled on the bottom of the compartment.

Light intensity could not reach 220 lux at the line # 2 condiment station and the line # 3 buffet. Plates and bowls of oatmeal toppings were offered for passenger self-service in this area.

One house fly landed on linen-wrapped silverware.

Three cases of liquor were stored on the deck inside this locker. The decks were heavily soiled with a buildup of general debris.

The backflow prevention device for the sorting table spray hose was not listed in the cross-connection control log.

The 'technical only' distillate line was striped, blue/gray/blue; however, this line was not directed to the potable water system.

The distillate line exiting evaporator #1 and directed to the potable water system was striped, blue/white/blue instead of blue/gray/blue.

The potato peeler lid had multiple cracks and difficult to clean surfaces. Additionally, the potato peeler exit chute was also in poor repair. Staff stated this unit is to be replaced in the upcoming drydock.

Light intensity was less than 220 lux at the counter where meat exits the grinder. This was corrected.

Light intensity at the counter-mounted espresso machine could not reach 220 lux at the food preparation area. Additionally, light intensity could not reach 110 lux behind and to the right of the unit.

The back cushions for the couch in the under 5 yr. old play area were constructed of a cloth fabric that is absorbent and not easily cleanable.

The children's menu linked the consumer advisory identifying a food item may be raw or undercooked to the NY Strip offered for purchase.

The shepherd's hook was not located in a prominent location that could be seen from the entire pool perimeter.