Celebrity Silhouette CDC inspection score

Blocked vents in the countertop juice machine's backflow prevention device prevented the unit from functioning appropriately.

The hand-contact portion of tongs rested in a bowl of bean sprouts during lunch service.

The serving utensils for the coffee station milk and cream area were stored unprotected.

A crew member distributed unwrapped chocolate candy to passengers as they left the buffet; however, the candy was not protected from contamination.

The bulk milk dispensing tube protruded 1.5 inches from the dispensing head.

Old, dried milk debris accumulated on the bulk milk dispenser in the food-splash zone.

One drain fly was in the technical compartment below the countertop coffee maker.

Food debris accumulated in three wash nozzles in the rack-type conveyor glasswash machine. The machine was not in operation and was previously cleaned.

Food debris accumulated in the flight-type conveyor dishwash's auxiliary rinse tank. Crew last used and cleaned the machine the night prior to inspection.

Food debris accumulated on the food-contact surfaces of more than 5 bowls and plates stored in the undercounter dish warmers. Crew removed the items for cleaning and sanitizing.

Water accumulated in the previously cleaned coffee machine's milk basin.

Excessive food debris accumulated in the handwashing sink basin at the soiled drop-off station.

The light intensity in the soup station area was less than 220 lux. Crew corrected the lighting during the inspection.

Score marks on four yellow cutting boards stored on the clean rack created difficult-to-clean surfaces. Crew removed the items.

Score marks in two blue cutting boards on the clean rack made the items difficult to clean. Crew removed the items.

Dried, raw food debris accumulated on four yellow cutting boards on the clean rack. Crew removed the items.

Dried, raw food debris accumulated on two blue cutting boards on the clean rack. Crew removed these items.

Food debris soiled the clean storage rack where cutting boards were stored.

Two pairs of wet, yellow cutting boards on the clean rack rested against each other in a position preventing the boards from fully drying. Crew removed the items.

Blocked vents in the countertop ice machine's backflow prevention device prevented the unit from functioning appropriately.

Multiple chips on the front and back countertops created difficult-to-clean surfaces.

The deckhead-mounted lighting was in disrepair and heavily soiled.

The light intensity in the aft and forward bottle storage areas was less than 220 lux for cleaning operations. Crew corrected the lighting during the inspection.

The light intensity at the back bar upper and lower bottle storage shelves did not reach 220 lux for cleaning purposes.

The electrical wire braiding used in the technical spaces below the galley and food service areas was difficult to clean.

Dust and an oily film accumulated on the difficult-to-clean electrical wire braiding used in the technical spaces below the galley and food service areas.

The Excel version of the AGE log did not include a Comments/Notes column, as specified in the VSP 2025 Environmental Public Health Standards.

The food assessment record for a food employee who became symptomatic while working listed the wrong date the employee was working and became symptomatic of acute gastroenteritis (AGE). Specifically, the food employee's symptoms began on 7 August, and they reported to medical immediately after symptoms began at 2017; however, the assessment indicated the employee worked on 8 August. Time records showed the employee did not work on 8 August and the employee was in isolation. A supervisor signed the form. Medical staff indicated this was likely a clerical error.

The sign in the diaper changing room did not state the exact wording required in the 2025 Environmental Public Health Standards Section 10.2.2.5.

The handwashing sink water temperature measured 130°F and could not be adjusted by the user.

Striping affixed to several water lines in the engine room was incorrect. Specifically, 1) the water line downstream from the reduced pressure zone (RPZ) assembly for the high pressure system was striped blue. 2) the RO's permeate water piping directed to production was striped blue in two locations. 3) the technical filling line connected to the production line in the mineralizer room was striped blue/gray/blue but was not directed to potable water production. In each instance, crew initiated immediate corrective actions.

Granular sediment accumulated on the bottom of the pool by the forward ladder.

A food worker rolling dough with bare hands wore a ring wrapped in thread. The ring was removed immediately.

The cooling process for three containers of grandma mix (TCS ingredients) was incomplete. Only initial temperatures of 63-65°F were documented. The pans were in the walk-in refrigerator and their temperature was below 41°F. One of the containers was large and deep and it was unclear if proper cooling below 41°F occurred within 4 hours.

A time controlled metal hotel pan of time/temperature controlled for safety (TCS) chili sauce was on the preparation counter next to the grilling station without a 4-hour discard label.

The cooling process for three containers of grandma mix (TCS ingredients) was incomplete. Only initial temperatures of 63-65°F were documented. The pans were in the walk-in refrigerator and their temperature was below 41°F.

Grease dripped from the bottom right corner of the in-use counter mounted combination oven and pooled on the counter below.

Soiled items were stack high on the soiled landing area and on deck stands in front of the soiled landing area. The soiled items on deck stands were stored less than 1 meter from covered plastic containers of food, an uncovered scoop, and the clean drying rack.

Wash tank temperatures of the in-use flight-type dishwash machine measured 120°F in wash tank 1, 130°F in wash tank 2, and 145°F in wash tank 3. The machine data plate indicated minimum temperatures of 160°F in tank 1 and 150°F in tanks 2 and 3. This was corrected by the end of the inspection.

Wash tank temperatures of the in-use flight-type dishwash machine measured 120°F in wash tank 1, 130°F in wash tank 2, and 145°F in wash tank 3. The machine data plate indicated minimum temperatures of 160°F in tank 1 and 150°F in tanks 2 and 3. This was corrected by the end of the inspection.

A wet rag was stored on the counter while food workers prepared food in the area. Another wet rag was stored on the side of the sanitizing bucket. Corrective action began immediately.

Grease dripped from the bottom right corner of the in-use counter mounted combination oven and pooled on the counter below.

The junction between the clean end of the machine and the modified working surface (cutting board) was soiled with debris. Crew began cleaning the area immediately.

Soiled items were stacked high on the soiled landing area and on deck stands in front of the soiled landing area. The soiled items on deck stands were stored less than 1 meter from covered plastic containers of food, an uncovered scoop, and the clean drying rack.

The handwashing station at the starboard entrance could not reach a water temperature of at least 100°F. Corrections started immediately.

The handwashing station at the starboard entrance did not have a supply of single-service paper towels. Corrections started immediately.

The unisex crew toilets on Deck 3 and 4 were wet and smelled of ammonia.

The handwash station nearest the service counter was not working. This was corrected by the time the inspector left the area.

Deck grout was missing, recessed, and discolored throughout this area.

Water bubbled up from a cracked tile in front of the steam bain-marie and the flat grill. Corrective action began immediately.

Deck tile grouting in this area was recessed and in disrepair.

A tiny fly landed on a loaf of bread being sliced.

The interior of the bar, where drinks were stored, was constructed of unsealed wood/particle board.

The table storing clean glasses was not completely covered by a compliant deckhead.

There was no handwash station for the bar. The bartender mixes drinks and scoops ice.

There was no handwash station for the bar. The bartender mixes drinks and scoops ice.

There was no handwash station for the bar. The bartender mixes drinks and scoops ice.

The in-use bar was not completely covered by a compliant deckhead. The table storing clean glasses was not completely covered by a compliant deckhead.

There was no deckhead above the in-use satellite bar where drinks were poured and mixed.

The floor drain emitted a strong odor. Crew explained this was due to a pressure issue in port.

Crew members working in these preparation rooms were observed handling and cutting raw beef and poultry products with gloved hands and then without removing gloves opening the room's walk in cooler doors. Blood and raw poultry juices were observed on the door handles and doors in each of the respective preparation rooms.

The metal lid to one of the potato peeling machines had difficult to clean cracks in several areas.

Three metal salad spinners, which had been previously cleaned and sanitized, had dried lettuce on different parts of their metal cages. These were sent to be recleaned and sanitized

Crew members working in these preparation rooms were observed handling and cutting raw beef and poultry products with gloved hands and then without removing gloves opening the room's walk in cooler doors. Blood and raw poultry juices were observed on the door handles and doors in each of the respective preparation rooms.

A box of bean sprouts was left on a pallet that was provisioned around 0900 with non PHF/TCS products and was not immediately placed in refrigeration. Staff stated they prioritize placing PHF/TCS foods in refrigerators first, however, they did not notice this product. Temperatures of the bean sprouts were measured at 58°F at approximately 1100. Staff quickly placed this in refrigeration.

An accumulation of sand was in the bottom of the pool. Corrections started immediately.

Seven guests were recreating in the facility; however, the bather load was limited to six. Earlier, while the inspector was walking through, 9 guests were observed in the facility.

Housekeeping records indicated an AGE passenger stateroom was not properly cleaned and disinfected after the passenger disembarked at the end of the voyage on 2 December. Records showed the AGE case presented to medical on the morning of 2 December with AGE symptoms that met the case definition and then disembarked later that day. According to medical staff, medical never communicated to housekeeping that there was an active AGE case in the stateroom to properly clean and disinfect.

On 17 November 2024, a bar server experienced diarrhea symptoms beginning at 1654 but did not report to medical until 18 November at 1607. This crew member who had a total of 11 diarrhea episodes continued to work as a bar server and dined in the crew mess while symptomatic. Disciplinary actions were taken by the ship.

The distillate water piping filling the technical water tanks were striped blue/gray/blue, same as the lines directed to the potable water system. Corrections started immediately.

The water temperature for handwash station near the service counter measured 123°F. The area was not in service.