ROYAL CARIBBEAN BAKERY

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection one container of marinated raw chicken tested at 45F on food storage shelf in walk in cooler. As per person in charge, said food item has been in walk in cooler for 12 hours prior to inspection. Corrected on Site: Person in charge discarded said food item.

Personal cleanliness — Inspector Note: Hair Restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restraint loose hair including beards and mustaches longer than one half inch. At the time of inspection three food workers were observed preparing food for customer service without a hair restraint worn. Corrected on Site: Food workers obtained hair restraints or adequately restrained loose hair, washed hands and donned new gloves.

Nonfood-contact surfaces clean — Inspector Note: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.At the time of inspection an accumulation of grease particles was observed on sides of deep fryer and stove, dish storage shelves were observed with an accumulation of old food particles and dust and an accumulation of old food particles, standing water and black organic matter was observed at floor to wall junction throughout the walk in cooler. Person in Charge was advised to clean on a frequent schedule to avoid accumulation and contamination of food items. Send picture of cleaned area to inspector via email by 8/3/20265.

Adequate ventilation and lighting; designated areas used — Inspector Note: Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. At the time of inspection ventilation hood filters and hood was observed with an accumulation of grease and as per hood cleaning company sticker , last cleaning was on 2/17/2025. Person in charge was advised to have hood system cleaned by a licensed Fire Hood Company and send invoice to inspector by 8/3/2026.

Adequate handwashing facilities supplied & accessible — Inspector Note: Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. At the time of inspection , hand wash sink in the front food service area was observed blocked by a fan placed directly on sink. Corrected on Site: Fan was removed by person in charge.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Cleaning of Equipment and Utensils. Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Observed dirty dishes stored in fruit and vegetable prep sink in kitchen. COS: Person in Charge removed dirty dishes to the three compartment sink and wash, rinse and sanitize the fruit and vegetable sink.

Proper cold holding temperatures — Inspector Note: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. At the time of inspection three bags of rice and beans tested at 43F on food storage shelf in walk in cooler. As per person in charge, said food item has been in walk in cooler for 24 hours prior to inspection. Corrected on Site: Person in charge discarded said food item.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed permit fee had not been paid at the time of inspection. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers A Notice of Violation (NOV) was issued, and the facility was advised to pay the permit fee by the date specified on the NOV.

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC was not present on the premises during the time of inspection. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised facility that a designated Person in Charge (PIC) must be present on the premises during all hours of operation to ensure active managerial control and compliance with food safety requirements.

Management knowledge, responsibilities, reporting — Inspector Note: During the time of inspection, an employee health reporting agreement was not observed on site. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Provided employee with copies and advise to have all active employee read and sign form

Proper cold holding temperatures — Inspector Note: Observed cooked rice with peas and jerk chicken being cold held above 41F at the time of inspection. CA:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Employee voluntarily discarded the food items.