Inspection Detail Report

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Cruise Ship: Radiance of the Seas

Cruise Line: Royal Caribbean International

Inspection Date: 05/19/2005

Inspection Score: 95

This cruise ship inspection report lists the deficiencies found during the inspection. Additional information corresponding to each item number is available in the lastest editions of the CDC VSP Operational Manual.

View/Print Summary Report | View/Print Corrective Action Statement

Item No.: 10

Site: Recreational Water Facilities-SPAS GENERAL

Violation: ON A FEW DAYS SINCE THE LAST INSPECTION (JANUARY 2005), THE RECORDS INDICATED THAT SHOCK HALOGENATION (CHLORINE) WAS DONE, HOWEVER THE MANUAL RECORDS ALSO INDICATED HALOGEN LEVELS OF 4-5 PPM DURING THE SAME TIME PERIOD.

Recommendation: Ensure that the whirlpool spa logs reflect the actual condition of the spas.

Item No.: 16

Site: Galley-WINDJAMMER

Violation: MEAT LOAVES WERE FOUND IN A PORTABLE HOT HOLDING CABINET WITH TEMPERATURES OF 105°F. WHEN THE SOUS CHEF WAS ASKED WHAT METHOD OF PUBLIC HEALTH CONTROL WAS BEING USED FOR THIS HOT HOLDING UNIT, TIME OR TEMPERATURE, IT WAS STATED THAT TEMPERATURE WAS USED. THESE ITEMS WERE FOR LUNCH SERVICE WHICH HAD BEGUN AT 1130 AND WAS SCHEDULED TO END AT 1500, THE TEMPERATURE WAS CHECKED AT APPROXIMATELY 1430. IT WAS NOT CLEAR WHEN THE TEMPERATURE DROPPED BELOW 140°F. THE ITEMS WERE DISCARDED DURING THE INSPECTION.

Recommendation: Ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.

Item No.: 17

Site: Galley-WINDJAMMER

Violation: MEAT LOAVES WERE FOUND IN A PORTABLE HOT HOLDING CABINET WITH INTERNAL TEMPERATURES OF 105°F. WHEN ASKED THE SOUS CHEF STATED THAT THE ITEMS IN HOT HOLDING WERE ON TEMPERATURE CONTROL. IT WAS NOT CLEAR WHEN THE TEMPERATURES OF THE ITEMS DROPPED BELOW 140°F BUT THE BUFFET SERVICE WHERE THE MEAT LOAFS WERE ON THE MENU WAS FROM 1130 UNTIL 1500 AND THE TEMPERATURE WAS TAKEN AT APPROXIMATELY 1430.

Recommendation: Ensure that food holding equipment is capable of maintaining the required temperatures.

Item No.: 21

Site: Bar-POOL BAR

Violation: THE RED BULL REFRIGERATOR LOCATED ON THE BACK BAR COUNTER WAS NOT MOUNTED ON AT LEAST 4 INCH LEGS TO ALLOW FOR PROPER CLEANING.

Recommendation: Ensure that table-mounted equipment that is not easily movable is installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.

Item No.: 26

Site: Galley-HOT BUFFET LINE

Violation: FOUR OMELETS PANS WERE FOUND IN THE CLEAN UTENSIL STORAGE CABINET HEAVILY SOILED WITH GREASE ON THE OUTSIDE OF THE PANS.

Recommendation: Ensure that the omelets pans area properly washed, rinsed, and sanitized after each meal service they are used.

Item No.: 26

Site: Galley-POTWASH

Violation: SEVERAL PREVIOUSLY CLEANED PANS WERE FOUND SOILED WITH FOOD RESIDUE AND STORED AS CLEAN.

Recommendation: Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.

Item No.: 27

Site: Bar-POOL BAR

Violation: THE BACK BAR COUNTER UNDER THE RED BULL REFRIGERATOR WAS SOILED WITH DUST.

Recommendation: Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.

Item No.: 29

Site: Galley-POTWASH

Violation: THE HANDWASHING SINK IN THIS AREA WAS PARTIALLY BLOCKED BY A FOOD WASTE CONTAINER WHICH WAS REQUIRED BECAUSE THE PULPER SYSTEM WAS OUT OF ORDER.

Recommendation: Ensure that handwashing facilities are used for no other purpose and are accessible at all times.

Item No.: 32

Site: Food Service General-PULPER SYSTEM

Violation: THE PULPER SYSTEM WAS OUT OF ORDER WHICH RESULTED IN NUMEROUS FOOD WASTE CONTAINERS THROUGHOUT THE FOOD PREPARATION AREAS.

Recommendation: Repair the pulper system as soon as possible.

*Inspections scores of 85 or lower are NOT satisfactory