Celebrity Reflection CDC inspection score

One of the chilled water lines was not labeled.

A house fly landed on lettuce out for passenger self-service.

The espresso machine had slotted fasteners and other difficult to clean surfaces on the underside of the dispensing area.

The deep fat fryer was out of order.

The deep fat fryer was out of order.

Silicone was missing or peeling in several locations along the sushi rolling countertop and the metal support below.

Eight previously cleaned and sanitized service cups were soiled with old food residue on the food contact side.

Old coffee residue of more than a day's accumulation was on the underside of the espresso dispensing surface. Slotted fasteners and other difficult to clean surfaces made cleaning difficult.

The water temperature measured 127°F at the handwashing station near the galley entrance. The temperature could not be adjusted by the user.

The handwashing facility was out of order. Other handwashing facilities in the vicinity were in operation.

An egg shell was in the paper towel waste receptacle at the handwashing facility.

The deck tile grout was in disrepair near the flat top grills.

The deck tile grout was in disrepair in various small spots throughout the area.

Deck grout was missing or recessed throughout this area. Food soil was in several areas of recess.

The light intensity was less than 220 lux at the passenger self-service espresso machine.

A house fly landed on lettuce out for passenger self-service.

Undercounter refrigerator R-02-01-A was on temperature control; however, it was listed on the time control plan as a unit on time control.

The posted time control plan indicated the breakfast service period was from 0500 to 0900 and listed several undercounter refrigerators on time control. Opened containers of bulk milk were inside a time control refrigerator with four hour discard labels stating 0715 - 1115. Staff stated these milk products are not discarded at the end of breakfast service at 0900 but operate as part of the beverage station time control plan. Staff stated they will update the plan to ensure this product and operation is clearly identified.

The bulk coffee machines had two Phillips head screws in the food splash zone of the dispensing spigot.

A sticker was on the handle of an in-use knife at the crew toasting station.

White silicone was missing or peeling in several areas around the perimeter of multiple cold wells and hot tops throughout the buffet stations.

The chilled water lines' black insulation was frayed and in poor repair underneath the counter-mounted ice/water machines at three of the beverage stations.

Old food residue was on the bottom of a plate out for passenger self-service at the portside forward station.

Approximately twenty plates out for crew use were stacked excessively wet.

Deck tile grout was missing or recessed along the worker side near the deep fat fryers.

The chilled water lines' bulkhead penetrations were not sealed underneath the counter-mounted ice/water machines at three of the beverage stations.

The deckhead was soiled with a greasy yellow liquid above the working side of this service line near the pancake cooking station.

It was unclear if the light intensity measured 110 lux above the scraping stations without ambient light. There were no deckhead lights immediately above the stations.

Two deckhead lights behind the beverage equipment were not working resulting in less than 110 lux of light.

The light intensity to the right of the ice cream machine was less than 110 lux. The deckhead light above was not working.

Two deck mounted refrigerators were within an inch of each other, which was not enough space to adequately clean between them. Additionally, there was not enough space between the back of the refrigerators and the bulkhead to adequately clean.

The light intensity to the left of the far-left refrigerator measured less than 110 lux.

No safety sign was provided at the entrance to whirlpool spa #3.

The swimming pool's starboard safety sign incorrectly identified the bather load as 22. All other signs posted at the swimming pool identified the correct bather load as 28.

The far-right, undercounter cabinet drawer was in disrepair at the starboard aft waiter station between the bar pantry and wine cellar.

The water temperature measured 127°F with a calibrated thermometer at the sensor-activated handwashing sink. The user was unable to adjust the temperature.

The potable water line supplying the crew safety shower was not striped blue or blue/green/blue.

Six hotel pans of varying sizes containing TCS foods, including chili con carne, soups, and sauces, were found in a combination oven that had not been turned on. Internal temperatures of the food items were approximately 100°F. Staff indicated the unit was intended for hot holding but had been accidentally left off during lunch service. They stated the food was cooked earlier that morning, though exact times were unknown, but believed it was within the last four hours. The food was discarded by staff.

Two slotted fasteners were in the food splash zone of the deck mixer. Additionally, paint was peeling from the mixing head.

The curtains at the entrance to the conveyor dishwash machine were coiled and in poor condition.

The undercounter dishwash machine was out of order for at least one month.

The fan coil inside the blower compartment of the conveyor dishwash machine was heavily soiled with dust.

The blower fan grill inside the blower compartment of the conveyor dishwash machine was heavily soiled with dust. The soiled fan grill was above the exit path of the already cleaned and sanitized wares.

Excessive pots, pans, and cooking utensils were staged along the soiled storage area. Two deckstands and soiled trolleys were staged in this area to store the soiled equipment. Only two crew members were working at this station. The flight-type potwash machine was operable but was not in use.

The cream reservoir inside the counter-mounted coffee machine refrigerator was soiled with milk residue from the previous service period.

Apparent mold growth and old food residue were observed on the food-contact surfaces of a previously cleaned panini press and clamshell waffle maker.

Brown debris was inside the end of the water filling hose for the deck mixer.

Twenty (20) previously cleaned and sanitized loose tea pots with metal strainers were found stored closed on the clean storage shelf with significant water remaining inside. Some of these tea pots were also soiled with food residue on the inside.

A piece of tortilla was in the handwashing station waste receptacle. The area was not in operation during the inspection.

The handwashing station bucket fill tap at the soiled side of the conveyor dishwash machine was leaking.

The area was in use and operating at a high temperature, with visible steam escaping from the central deckhead exhaust.

Condensate dripped from the deckhead in front of the handwashing station at the soiled dishwash drop-off area.

A heavy amount of condensate was on the deckhead in front of the in-use combination oven #2.

The undercounter plate heater had not been used for several years.

One fruit fly was near the preparation table.

The lid to a covered bin of ice cream cones out for self-service was not self closing, nor was it under a sneeze guard. Additionally, a serving utensil was provided, however, it was placed on the top surface of the covered bin and not protected. The bin and utensil were relocated under the adjacent sneeze shield.

The soap dispenser at this station did not readily dispense when pressed multiple times. Staff later stated there was a bubble in the line causing it to not operate correctly.

The drain line of the right espresso machine had a direct connection to the ship's waste system.

The left espresso machine had a difficult-to-clean slotted fastener in the group head.

The espresso machine was not in use, and it was unnecessary to the operation.

After washing his hands, a crew member blew into disposable gloves before donning them to open the ice machine.

The crew member responsible for measuring temperatures of cooked hamburgers was not equipped with sanitizing wipes for their thermometer. When the inspector asked where the sanitizing wipes were located, the crew member went inside the galley and returned with a small hotel pan of wipes covered in plastic wrap. The inspection team returned to the area about 10 minutes later and the same crew member was, once again, not equipped with sanitizing wipes, nor were any available in the front grill area.

The door leading from the exterior into the pantry was propped open, creating a potential entry point for pests from the open deck into the food area.

Water dripped from the deckhead onto the top of a cardboard box containing cheese in the center of the room. Staff relocated the box. Water did not penetrate the box.

One fruit fly was near the entrance to this room.