Queen Elizabeth CDC inspection score

Excessive green and brown corrosion accumulated on and blocked the atmospheric vents of the backflow prevention device for the counter-mounted juice machine.

Staff had conflicting cooling logs for a container of roast vegetables prepared on 11 July 2025 and could not confirm if the product met the cooling parameters. The deck 9 lido pantry cooling log documented the roast vegetables started cooling at 0310 on 11 July at a temperature of 41.7°F and finished cooling at 0418 with a final temperature of 39.7°F. Crew provided an additional cooling log for the deck 10 lido galley when asked why the roast vegetables didn't begin cooling after cooking. The deck 10 lido galley cooling log documented the roast vegetables began cooling on 11 July at 0258 with an initial temperature of 161.1°F and finished cooling at 0411 with a final temperature of 39.9°F. Crew stated this container of roast vegetables was brought from the deck 10 lido galley to the deck 9 lido pantry and was cooled after transport; however, the times overlap between the two cooling logs.

Four large blocks of ice were resting on the deck drain underneath the tilting pans. Crew identified these large blocks were from a nonfood decorative ice sculpture inside the dining room. Crew identified these ice blocks were placed on the deck drain to melt.

Undercounter reach-in refrigeration unit #3 was unable to maintain the internal temperatures of potentially hazardous food items below 41°F. Using a calibrated, tip sensitive thermometer, the internal temperatures of multiple containers of cream cheese and tofu measured above 44°F. The internal thermometer measured an ambient air temperature of 48°F, while a maximum/minimum thermometer placed inside by the inspector measured an ambient temperature of 47°F. Crew initiated corrective action.

The silicone surrounding the juncture of the warming plate and the countertop was peeling and in disrepair, which created difficult-to-clean surfaces. Food debris accumulated inside areas of recess.

Food debris accumulated in areas of recess from peeling and damaged silicone between the juncture of the hot warming plate and the countertop.

The bucket fill tap underneath the handwashing sink was steadily dripping, with water pooling on the deck underneath. When the water supply was turned on, water spewed from the plumbing fixtures.

A potable water line was in disrepair in the void space above the conveyor-type warewashing machine. Water steadily dripped from the deckhead in front of the conveyor-type warewashing machine's final rinse compartment and pooled on the deck below. Additionally, water steadily dripped from the deckhead in front of the clean end of the conveyor-type warewashing machine and pooled on the deck below.

The deckhead panel at the soiled end of the warewashing area was open, with a plastic tube extending from the inside of the panel to the deck below. When the panel was opened, a plastic funnel was duct taped underneath a dripping potable water line, and dripping water was directed to the deck drain through the plastic tube.

An out-of-service mobile cooking grill was stored at the aft end of the warewashing area. Crew stated this grill would be offloaded on the next turnaround day in Seattle, WA.

Four large blocks of ice were resting on the deck drain underneath the tilting pans. Crew identified these large blocks were from a nonfood decorative ice sculpture inside the dining room. Crew identified these ice blocks were placed on the deck drain to melt.

Excessive green and brown corrosion accumulated on and blocked the atmospheric vents of the backflow prevention device for the counter-mounted juice machine.

The posted time control plans did not identify the portside and starboard omelet station cold wells as units on time control. All potentially hazardous food inside these units were identified with a 4-hour discard label.

Serving utensil handles were touching cooked bacon on a tray stored inside the undercounter time-control hot holding unit.

Three large serving spoons were stored inside a container of water next to the flat-top grill with a water temperature measuring 80°F.

The coving at the countertop/backsplash juncture was chipped and in disrepair, which created a difficult to clean surface. Clean plates were placed out for service in front of this damaged coving.

The chlorine concentration inside the sanitizing solution bucket stored at the aft of the pantry measured less than 50 ppm. The solution was cloudy.

The chlorine concentration measured greater than 200 ppm inside the sanitizing solution bucket stored against the bulkhead.

The heat lamp's food splash zone surfaces were soiled with more than a day's accumulation of brown food debris. The heat lamps were over containers of scrambled eggs, hash browns, and cooked tomatoes offered for service.

The heat lamp's food splash zone surfaces were soiled with more than a day's accumulation of yellow food debris. The heat lamps were over containers of scrambled eggs offered for service.

Food contact surfaces inside a recently cleaned and sanitized cereal dispenser were soiled with more than a day's accumulation of food residue. This cereal dispenser was stored inside an undercounter storage compartment, where eleven fruit flies flew around this soiled equipment. Crew initiated corrective action.

During food service, significant steam escaped from around containers of food inside the bain marie at the aft hot line and condensed on the underside of the service shelf above stored food. No dripping was observed onto food below. Crew initiated corrective action.

The light intensity behind the counter-mounted toaster measured less than 110 lux due to an inoperable deckhead-mounted bulb.

During food service, significant steam escaped from around containers of food inside the bain marie at the aft hot line and condensed on the underside of the service shelf above stored food. No dripping was observed onto food below. Crew initiated corrective action.

The 24-hour AGE report was submitted on 1 June 2025 at 2032, less than 24 hours prior to arrival at Kodiak, Alaska on 2 June 2025.

The 48-hour verbal interview was not conducted for an asymptomatic close contact of a reportable AGE crew member case with symptom onset on 6 July 2025.

Two food employees and one nonfood employee had AGE symptom onset, but did not report to the medical center or isolate immediately after symptom onset. 1. A nonfood employee had AGE symptom onset at 2230 on 5 July 2025, but did not report to the medical center until 6 July 2025 at 0820. According to their timecard, this crew member worked on 6 July 2025 for an hour before reporting to medical. 2. A food employee had AGE symptom onset at 0800 on 2 July 2025, but did not report to the medical center until 1130 later that morning. According to their timecard, this crew member worked from 0900 until 1100. They also visited the crew mess for breakfast. 3. A food employee had AGE symptom onset at 0400 on 16 June 2025, but did not report to the medical center until 0935 later that morning. According to their food and beverage questionnaire, this crew member visited the crew mess that morning.

The posted time control plan stated potentially hazardous food (PHF) items were to be labeled with a 4-hour label, however, this was not being done. A paper document was used to log the PHF food items; however, this differed from the plan.

In the center ice machine, metal coating on the majority of the ice cuber paneling was flaking off the cuber surface. Granular gray sediment accumulated in the water return bath.

The blast chiller has been out of service since February 2024.

The potwash machine has been out of order since August 2023.

The glasswash machine has been out of service since 3 June 2024.

Water was dripping from the lower door of the combination oven and pooling on the deck below.

The deck drain behind the combination oven was clogged and water was pooling on the deck.

Heating lamp bulbs for the carving unit and fry warmer were not shatter proof.

Raw and undercooked food items at the buffet for passenger self-service were identified with a consumer advisory placard; however, the placard did not include the language that the food items are served raw or undercooked.

Potentially hazardous pasta toppings on time control in individual containers on the working counter were not labeled with a discard time.

Ice cream mix in the self-service ice cream machine measured 46-48°F. The ice cream was on temperature control. The ice cream mix was discarded.

Ice cream cones were offered for passenger self-service inside a plexiglass cabinet that did not prevent users from handling or possibly contaminating the cones when the two doors were opened.

The self-service dispensing utensils along the starboard service line were not positioned under the sneeze shield or protected by other means.

A jar of chili sauce was out for passenger self-service without means to protect the food during dispensing. The serving spoon was stored next to the jar and was also not protected.

Ice was offered for passenger self-service in a clear plastic bin with a lid that was not self-closing. The ice scoop was stored next to the bin and was not protected from possible contamination.

Two hot food warming cabinets on the passenger self-service buffet were not designed to protect the food inside the unit when the doors were opened. No food was inside these units at the time of the observation.

A deckhead light above the clean side waiter station was not working resulting in inadequate lighting at the station.

During food service, significant steam was escaping from around containers of food in the bains-marie at both service lines and condensing on the underside of the service shelf and glass sneeze guards. No dripping water was observed.

Soda guns had slotted fasteners on the food splash side of the handle.

Three canned vegetable products in this storeroom were found with significant dents, potentially compromising the integrity of the cans.

Approximately 10 wooden pallets with various food items including boxes of wine, water, rice, milk, and vinegar were stored throughout the provisioning corridors. Some of the pallets were stored underneath exposed cables and HVAC ducting. Staff stated provisioning occurred three days ago and they did not have adequate space to store the large number of provisions. This was a similar finding during the previous inspection.

The fill level of the lido pool was approximately 4-inches above the skim gutter level on each of the four sides of the pool.

The middle left and right screws were missing from the antientrapment drain cover.

Crew provided manufacturer instructions and quantitative test records for the HOCL-generating machines and output solutions; however, the provided documentation did not include information on the required pH levels. It was explained that the existence of hypochlorous acid (HOCL) is pH dependent and is dominant in solution below pH 7. At pH of 8, one is typically dealing with hypochlorite ion which is less effective than hypochlorous acid. Staff stated they do not monitor the pH, nor do they add an acidulant to the brine solution to lower the pH (if needed) to ensure a greater concentration of HOCL for surface disinfection. The pH of deck 5 and deck 6 HOCL-generators measured between 7 and 8 using three different brands of pH test strips. Staff stated they will contact the manufacturer and inquire about the required pH levels to ensure effectiveness against norovirus.

On 12 June 2024, a non-food worker started experiencing symptoms of AGE (diarrhea and abdominal cramps) at 0200; however, the crew member did not report to medical until 0855 the same day. Crew are instructed to report to medical immediately if they develop symptoms of AGE.

The hypochlorous acid generator electronic display read an error message for 'low salt'. Per the generator's instructions, 'low salt' should be addressed immediately. It was unclear how long this message was displayed.

Signs for potable water tanks 2C and 2P were painted over; consequently, the tanks could not be identified.