gold anchor f&b and culinary review 2009a independence

7/28/2019 Gold Anchor F&B and Culinary Review 2009A INDEPENDENCE

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The Corporate Executive Chef or Senior Executive Chef will conduct this review. The foodproduct that is delivered to our guests throughout their vacation experience will be evaluatedagainst the operation procedures and food standards set by corporate food development.

Objective:The initial culinary review provides objective information of the onboard food operation and itsservices to support the overall product delivery from the guest's perspective. The reviewreflects results in points and percentages allowing real accountability and measuring.

The second culinary review is an opportunity to observe the entire food operation. This in turnenables us to discuss with the onboard culinary management team and Food and BeverageManager our continued focus on the key elements to deliver a highly competitive foodproduct, all while maintaining consistency.

It is designed to provide focused critical and objective feedback regarding your culinaryproduct as it existed during the review. You can expect to be graded more severely in areas,where you have received direction to improve in previous audits.

As we establish higher standards through the implementation of initiatives such asWindjammer Plus, more will be expected of every RCCL culinary operation.

The review will be conducted in the first week of the visit and the second week wil be forculinary support.

In addition, please find the Gold Anchor Culinary Review Standards and the PointsBreakdown & Definition.

Conclusion:Please find below my observations, comments and suggestions, which should be consideredas positive criticism in order to help improve overall galley / F & B operation and Total GuestSatisfaction.

I would like to thank the Hotel Director, Food & Beverage Manager, Dining Room and VenueManagers and especially the Executive Chef for their support and hospitality during the pastweek. All have been very open to observations and accepted the points raised.

Gold Anchor Culinary ReviewGold Anchor Culinary Review

The Corporate Executive Chef or Senior Executive Chef will conduct this review. The foodproduct that is delivered to our guests throughout their vacation experience will be evaluatedagainst the operation procedures and food standards set by corporate food development.

Objective:The initial culinary review provides objective information of the onboard food operations andits services to support the overall product delivery from the guest's perspective. The reviewreflects results in points and percentages allowing real accountability and measuring.

The second culinary review is an opportunity to observe the entire food operation. This in turnenables us to discuss with the onboard culinary management team and Food & BeverageManager our continued focus on the key elements to deliver a highly competitive foodproduct, all while maintaining consistency.

It is designed to provide focused critical and objective feedback regarding your culinaryproduct as it existed during the review. You can expect to be graded more severely in areaswhere you have received direction to improve in previous audits. This will be reflected in yourCorrection Rate points, and will effect your overall score.

As we establish higher standards through the implementation of initiatives such asWindjammer Plus, and Royal Signature Service - more will be expected of RCCL's culinaryoperation.

Also attached, please find the Gold Anchor F&B and Culinary Review Standards and the

Points Breakdown & Definitions.

Conclusion:Please remember these reviews are designed to provide objective review of your onboardfood operations, its service and overall product delivery from the guest perspective. Theoperation was evaluated against operational procedures, food standards set by CulinaryOperations and this report generated to assist and guide your operation forward. Please takesome time over the next month to fill in comments, using 'red' text for all items scoring a 3 orbelow and send your completed copy to both Kelle Jones and myself.

I would like to thank the Hotel Director, Food & Beverage Manager, Restaurant and Venue

Managers and especially the Executive Chef for their support and hospitality during the pastweek. All have been very open to observations and accepted the points raised.

Regards,Marco MarramaSenior Executive Chef

Gold Anchor F & B and CulinaryReview


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Gold Anchor F & B and Culinary Review 2009A

Ship Name: Independence of the Seas

F&B Manager: Errol Saldanha

Executive Chef: Kenneth Johansen

Review Date: 26 July to 1 August 2009

Reviewer: Senior Executive Chef Marco Marrama

Overall Score: 77.2%

CURRENT SCORE

76.3%

83.3%

75.0%

60.7%

79.2%

83.0%

75.0%

78.8%

77.1%

78.1%

87.5%

87.5%

87.5%

83.3%

75.0% 79%

ITEMS TO BE CORRECTED ITEMS CORRECTED CORRECTION RATE

21 15 71%

SAFETY & ACCIDENT PREVENTION

LEADERSHIP SUPPORT-F&B

MISCELLANEOUS

TOTAL SCORE

CORRECTION RATE

WINDJAMMER

BUFFET

DINING ROOM

OTHER VENUES

STEWARDING

INVENTORY CONTROL

GALLEY MANAGEMENT

CORRECTION SHEET

F&B MANAGER

FM SUPPORT

CURRENT SUMMARYCATEGORIES

USPH

PRODUCTION

MARINE SUPPORT

Gold Anchor Culinary Review

2 Printed: 7/5/2013


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Review Date: 26 July to 1 August 2009Reviewer: Senior Executive Chef Marco Marrama


Comments & Findings

Score: 2.5 Ship Management Comments

Score: 3

Score: 3

Score: 3

There is a gap in the USPH training in the month of June, where no training was m

and only 1 made just before my arrival on July 23. As the ship is currently on a 14 d

Itinerary a training with new hires or staff not complying with USPH can be conducte

once every two weeks or once every two cruises, but it has to be consistently main

The practice of testing individual knowledge with multiple choice questionaire is in p

however I do reccomend to attach the test with the USPH Cover sheet to avoid con

where files are. There has been a drop compared to the past Review, but easy to

Food is in general well stored, labelled and covered. Minor non compliances found

Areas that need attentions are the pastry fridge in deck 5 and walking fridge on dec

hot galley and Roast and Vegetable station deck 3, where too much food is stored i

them, making it difficult to see a proper rotation in them. The bad habit of storing pl

wrap or knifes in the fridge has not been seen except few cases. Food is in genera

correctly stored and rotated, as there is no shortage of lexan boxes.

Gloves are used in all stations in the Galley. Kitchen towels are used and changed

each service. I only strongly recommend to ensure to discourage the use of multiple

gloves, fortunately seen by only few crew members, as they are using them more li

skin and remove them in layers rather than washing hands and change them more

frequently. I would like to see enforced, as mentioned in section 6 the good practice

washing hands when removing them, as currently is not happening. Standards are

met.

Comments & Findings

Ship Management Comments

4. Gloves

1. Temperature Logs

2. USPH - Guidelines, Meetings & Training

3. Food Storage

Comments & Findings


The cooling logs are not always filled correctly. The Windjammer 6 hours cooling ha

only breakfast, few Jade and Chops Grille soup Items, nothing from Portofino and n

other items seems to be cooled down or blast chiiled throughout the day. Pastry doe

have any Sorrento item recorded in any log. Pantry has only breakfast items, howev

other items are recorded. The mixed salad for both buffet and pantry do not appear

sanitation log. The 4 hour cooling log for buffet does not include when sandwiches

made. Sorrento does not have a transportation log for items made in Galley deck 4

These are the main reasons why the section is still below Company Standards.

Comments & Findings


USPH


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Score: 3.5

Score: 2

Score: 3.5

Score: 3

Score: 3

Thermometer logs are in place and each single Galley Crew member thermometer

calibrated and checked for compliance. Both temperature before and after calibratio

recorded and signature of all food production crew member are recorded. All signat

are in place and one or two remarks are found regarding thermomether replacemen

Overall good standards are in place. I have asked Galley Managemnt to ensure log

kept by date and not by station in order to avoid confusion and easy to check for

compliance.

6. Hand Washing

7. Personal Grooming

8. Responds to Inspections

9. HACCP

5. Thermometers


Comments & Findings


Comments & Findings

Comments & Findings


Comments & Findings


I have not seen many galley crew members washing hands. Even when dinner serv

finished in the Dining Romm and gloves are removed, not many staff actuall wash

hands. The policy must be reinforced as it is critical for the safety of passengers and

crew onboard and USPH violation.

Both Galley stewards and food production staff wear the uniform correctly. In few

instances I have seen crew members working in guest areas not wearing correctly t

safety belt. Uniforms are in general clean, well pressed and in good condition. Therenough spare uniforms in place to correctly change them if needed. There are also

enough hats in circulation for Galley Stewards to wear in dish and pot wash areas.

As Independence of the Seas is currently in Europe, simulated USPH inspection is

currently conducted on turn around day. Fridges have been found well in complianc

along with equipment status and USPH procedures properly followed. All AVOs are

reported immediately and followed by the repairman on duty. I strongly recommend

apply the same focus on the documentation required to comply with Public Health

policies, so that mistakes seen during this Review can only lead to a full USPH

compliance.

Haccp logs continue to be correctly filled by each station head and in general

temperatures are not more guessed as previously experienced or guessed and fille

later stage. It is now critical that as mentioned on section 1 all data that are required

USPH and currently not entered in 4, 6 hours cooling and sanitation logs are actual

carefully monitored for compliance. Standards are just met.

Comments & Findings



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Score: 4

USPH TOTAL: 30.5

76%

Score: 3.5

Score: 3

Score: 3.5

SAFETY TOTAL: 10

83%

13. Equipment Availability / Training Comments & Findings

Great improvement since previous Review regarding number of accidents related t

issues in the Galley reduced to minimum. The Galley Management has implemente

trainings and procedures, which have helped to reduce number of injuries to a mini

and results are well reflected in the balance score cards. It seems that crew memb

focusing more on the work they do without making shortcuts, which at the end repr

the first cause of injury. Trainings are available, well documented and results are ve

positive.


12. Safety Work Environment Comments & Findings

11. Management

Galley Specialist continues to ensure Accidents in the Galleys are reduced to minim

Floors are clean, dry and no oil has been seen so far. All lights are in order and wo

Any equipment that is faulty is immediately reported to prevent possible injury. Wee

trainings to ensure staff is familiar with all equipment in the Galley and knfe skill tra

are in place and have helped to provide a better and safer work environment.

10. Safety, Environmental & "Save the Waves"

Safety meetings are conducted on a monthly basis, topics like OPP, Time & Attend

and Safety are well covered with signatures taken as per SQM. It is good to see th

issues relevant to the operation, wher focus is needed by the department, are also

discussed during the meeting.. So far all crew wear save the waves name badges

are familiar with Save the Waves company policies. Garbage separation is well pra

and carefully monitored by the Kitchen Stewards and Galley Specialists throughout

lunch dinner services.


Comments & Findings

Galley Management is committed in keeping Safety and Accident Prevention unde

control and within Company Guidelines. Great improvement has been seen from la

Review with hardly no crew member trasporting heavy loadings to the galley and C

Partie assisting when help is needed. All crew wear safety belts, weekly safety

observations are entered in the system and bad behaviours corrected by Galley

Managemnt to prevent accidents from happening. The low number, so far recorded

accidents in the Galley is a clear statement of the Galley Management effort to com

with Company Standards. Knife skills and deep fat fryer trainings are conducted onweekly basis with signature of attendees recorded. All Galley crew members joining

ship from vacation have to be part of deep fat fryer and equipment familiarization

trainings.


Comments & Findings


SAFETY & ACCIDENT PREVENTION


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Score: 3

Score: 3

Score: 3

Score: 2.5

Comments & Findings

15. Tasting Panel WJ / Buffets

16. Crew, Staff & Officer Food

17. Adherence to Recipes, Descriptions, Cooking

Methods & General Food Handling Practices

14. Taste Panel

Crew and Staff Mess are very well maintained with most of items well above and b

Company Standards. I just want to remind that a fried rice and a plain rice must be

available on a daily basis. A rotation of cheeses for breakfast is needed in the Crew

Mess. Several labels in Crew Mess do not explain at all what kind of hot food is on

line. Dining Room service has to pay more attention to it. If mashed potatoes with c

meat are served, it must be explained. When the hot line is reduced from two lines

one, smaller hotel pans must be used to accomodate full variery. Very good standa

are in place and well reflected in crew satisfaction.

Galley Management takes an active role in controlling quantity of food ordered, how

has to ensure recipes are properly followed and shortcuts avoided. In several insta

the product served for lunch and dinner could have been made correctly if the recip

would have been followed. A closer and more open communication with Station He

especially now with the high turnover of staff that has left for the opening of Oasis c

only help to better follow up at all levels the quality and standards of the product se

It is critical that quality of food is checked against recipes and observations made a

17.00 tasting table in the galley are actually rectified.


Comments & Findings

Comments & Findings

Tasting panel for Windjammer is in place. It is excellent to see that both quantities

prepared and left at the end of service are actually entered in the log and then stor

G drive for future reference. I strogly recommend to explain correctly observations

prepared in order to rectify issues found with food during one cruise and not to limit

them to good, needs improvement or excellent. Food is also checked on the Windj

food line by the Executive Sous Chef in charge of the venue along with Windjamm

Manager. I strongly recommend to enter comments on food issues including taste p

in G drive under Maitre' D in the daily log for Windjammer as no info regarding both

of the operations are placed in it.

There is a big difference between tasting panel at lunch and at dinner time. At dinn

menu is analysed, checked for taste and texture, recipes are discussed and cookin

procedures explained. It is positive to see incorporated with the dinner tasting pane

feed-back of the lunch food operation in Windjammer, where quantity of food serve

possible shortages are discussed. At lunch time there must be more ownership by

Executive Sous Chef and Sous Chef on deck 3, as they should be driving the tastin

ensuring items are correctly executed.


Comments & Findings



PRODUCTION


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Score: 3

Score: 3

Score: 3.5

PRODUCTION TOTAL: 21

75%

Score: 3

21. Works with Provision Master & Inventory

Manager

22. Documentation & Product Specifications

18. Portion Control, Waste Minimization, Over-

production

19. Presentation and Recipe Guidelines used &

Posted during Daily Operations

20. Timely Preparation

Open and constructive relationship among Provision Master, Inventory Manager anExecutive Chef. Executive Chef or his representative always attend loading and in

particular fresh produce as there have been several product issues that need to be

closely monitored at the pier in regards to quality delivered.

Galley Management and Station Heads keep production well under control and min

wastage. The morning Chef de Partie meeting, where quantity of food to be prepar

throughout the day is discussed, it is helping in controlling better the food cost and

overproduction, which is in general very limited and correctly used in both Messes

available. A great help in minimising overproduction is also due to the correct Meal

in place with discrepancy of food prepared and served very limited. I do recommen

maintain batch cooking for rice , pasta and vegetables to maximize quality of produ

served in the dining Room for lunch and dinner.

Comments & Findings


Recipes continue to be posted daily in production area for both Windjammer and D

Room food. All station heads can easily refer to them during preparation time and t

their second man accordingly. Pantry and Pastry sections have their own set of rec

Looking at the product so far achieved and the attention to detail I can only hope th

Management will continue to stress the importance of such compliance and enforce

guidelines and recipe standards, which lead to food prepared up to guest satisfacti

Overall standards are just met.

Comments & Findings


Food is delivered to all venues well before the beginning of service. Windjammer aDining Room food is batch cooked to enhance quality of the product and reduce as

as possible any waste. Dinner service in the dining room is always set on time on a

decks.


Discrepancies and product issues are well documented and addressed to the Supp

Tom Beeck, Yvonne Geworsky and Culinary Support system. The quality and taste

produce is in general good and the weekly reports sent here in Europe by Tom and

Yvonne have helped to learn how to deal with product issues that might arise on lo

As the ship is currently on a 14 day run, it is not the same, as on a 7 day run out of

and there are challenges. Talking to the Inventory Control Specialist, I have been t

that there has not been spoilage for the last month, however just in my visit today tstores I found at least 8 cases of spoiled and expired baby carrots peeled in the

Vegetable box. Attention is needed to identify any product issue.

Comments & Findings

Comments & Findings

Comments & Findings


INVENTORY CONTROL


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Score: 1.5

Score: 3

Score: 2.5

Score: 1.5

Looking at the conditions of Provision walking freezers and surrounding areas a bet

communication between Executive Chef and Provision Master might help to solve m

issues inclung fruit like cantaloupe that I saw left out of the fridge for 2 days in orde

establish a more successfull environment and better control food quality.

Comments & Findings


The current Provision Master MrTswndale is in the position as a relief and did not s

leadership skills. He has not been able to control the store keepers and enforce

Company Standards. The results seen so far achieved clearly show deficiencies. I a

confident that permanent Provision Master Mr Quambao, that just returned today fro

vacation, will be soon able to turn the current situation around.

25. Communication

26. Provision Master

23. Storage

24. Forecasting


It has been very challenging to work in a 14 day voyage environment and different

demographics onboard that have had different food consumption patters. There is

currently very minimum shortage of product and most items are enough to provide a

correct service to guests. Inventory Manager and Executive Chef meet regularly me

discuss any possible adjustment to future orders to better control food on hand and

spoilage.

Comments & Findings


I do understand the difficulty in this run with different demographics on a voyage bas

however the conditions of the ice-cream freezer with half eaten Ben & Jerry ice- cre

left of top of the boxes, broken containers with chocolate coming out from the base

much more are not the right picture for compliance. The poultry freezer clearly show

a FIFO sisten is not in place with too many boxes having a strong ice built up. The

thawing room had also many marks of dried meat blood on the floor and fresh meat

was also found on top of many other cardboards boxes. I also found fruit with strong

up of fruit flies in the provision area, as probably item was seating for too long outsid

and orange concentrate spilled and dried on the floor, probably untouched for 3 day

lot more needs to be done for compliance.

Comments & Findings

Comments & Findings



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Score: 2.5

INVENTORY TOTAL: 17

61%

Score: 2.5

Score: 3

Score: 3


27. Counting Inventory

28. Culinary Knowledge & Application

30. Coaching, Training, Team Building & CrewDevelopment

29. Communication Skills and Practices


The strong relationship and communication between the Executive Chef and Resta

Operation Manager have helped to focus on guest satisfaction. Galley Managemen

effectively has an open communication with all other deparments onboard of the sh

The meeting held on Wednesday with Galley Management regarding menu knowled

has shown that more work is needed to meet standards. There is still some confusio

the basic 7 day run core menu with questions asked on Sail Away, Captain's Gala,

Venetian Feast and Feast of Nations. As also stated in my last Review, culinary

knowlege is part of Galley Management job description and the base for a successf

Galley operation.

Comments & Findings

Comments & Findings


The financial controller representative audits once a voyage the Provision area for

compliance and reports to the Hotel Director. On Wednesday night after accounts w

closed I selected 26 items from Crunchtime and checked them against quantity on h

Out of the 26 only 13 were matching the quantity on hand. One of the reason of suc

compliance is also caused by the conversion rate. Many items received by the ship

Europe are in Kilograms and must be converted in pounds and this also explains wh

many cases the quantity actually on hand is lower than the Crunchtime one.

Comments & Findings

Comments & Findings


Culinary trainings and ACF are well in place. There has been a great focus lately on

ensuring that each station second man can effectively cover for the CDP1 position,

lot of the Station Heads, that have opened the ship, have already left on vacation to

join Oasis. In the next couple of weeks the results of the hard work placed on trainin

succession plan should show the results of the work played in the last couple of mo

The Galley Management, that has also changed recently, is holding well and must

continue to train and coach staff to ensure continuity in the operation.

GALLEY MANAGEMENT


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Score: 3

Score: 3.5

Score: 4

GALLEY MANAGEMENT 19

TOTAL: 79%

Score: 3

Score: 3.5

32. Evaluations


Time and attendance is in full compliance with Company Standards. Galley Manage

takes an active role in checking employees correct data input and on a daily basis C

Coordinator enters departmental time-sheets in Kronos. Overtime is under control a

within Budget forecast guidelines.

The Front and Back of House are always ready 15 minutes before the line is opene

service. Both at lunch and dinner service, the Windjammer Manager and Executive

Chef in charge of the venue walk the line and taste the menu. At dinner time the me

explained to the Windjammer attendants, labels are in order and food line is ready o

time for service. The Manager daily log, that has replaced the Red book, is not used

as a line of communication between Front and Back of House with no data entered Galley Management or Windjammer service regarding food, food quality, food shor

and staff issues.

Under the management of Adina Tchis the Windjammer venue is very well maintain

regards to cleanliness. The system in place, with attendantds breaking down the lin

the end of service with cleaning and sanitizing the area, has proved successful. Ev

marble upper counters tops are regularly attended with no dust visible at all through

day. Sneeze guards are checked at the end of each service. Guest area is also wel

attended with tables cleaned regularly.


Comments & Findings


Comments & Findings

31. Hands-on Involvement in Galley

34. WJ Buffet Set-up

35. Cleanliness & Service Support Standards

33. Time & Attendance


There is a great effort played by Galley Management to monitor the operation in the

Galley, however a closer hands-on approach to the food preparation would lead to

greater and better food quality delivered to the guests. It also allows them to consis

deliver product up to Company recipe guidelines. Overall standards are just met an

much more is needed to exceed expectations.

Comments & Findings

Comments & Findings


Comments & Findings

Evaluations of new hires continue to be dilevered within 30, 60 and 90 days. End of

contract evaluations for all food Production staff are conducted and entered in the s

before sign off date. Mid contract evaluation are used to monitor staff performance

possible corrective action to be taken.

WINDJAMMER


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Score: 3.5

Score: 3

Score: 3

Score: 3

Score: 3.5

Comments & Findings


39. Afternoon Tea & Snacks

40. Windjammer Casual Dining

38. Buffet Maintenance & Replenishment

Comments & Findings

The quality and taste of items on the buffet are in general consistent with CompanyStandards. Breakfast is well executed, food is rotated correctly. The only issue see

far is the quality of scrambled eggs, made too much in advance and resulting too d

The product just needs to be cooked less and in smaller batches. At lunch quality o

desserts must be monitored, as they are not always well garnished, presented and

jellows have hardly no fruit in them. For Casual dinner steaks must be batch cooke

Food is in general served hot to meet guest demand.

36. All Buffet Presentations, Decorations; Tallow

Wax, Fruit, Ice and Vegetable Carvings

37. Quality & Taste of Buffet Items

Comments & Findings


Afternoon tea matrix could not be found in the venue until requested. The absence

croissants on the buffet has been rectified. High is the consumption of hot desserts

guest in particular liking the crumbles and puddings. The pastry matrix is followed a

pastries from lunch are used for afternoon tea.. Hot food line is a combination of sp

of the day and food from lunch. I recommend that food from lunch, used for afterno

tea, is batch cooked, so that it has the same quality and presentation like at 11.30

lines opens for lunch. Overall good standards in place.

The fruit carvings and the buffet decorations used for display are well carved and

changed on a regular basis. The vegetables used to garnish the salad bar, cheese

cold cut platters are also nicely presented. Mr. Cadang work is always consistent, h

effort to make the difference in upgrading the buffet presentation is highly commen


Comments & Findings


I have not seen any major issue in product running out or with lines empty for a lon

period of time. At lunch when busy Jade desserts must be carefully monitored and

replenished as needed to avoid product running out. Buffet is replenished regularly

at the end of breakfast where Danishes and croissants can be still found available

guests until the end of service. Extra toaster has been placed in Windjammer to co

the high demand of toasted bread for the English guests.

The variety and quality of food presented at Casual dinner continues to be execute

within standards. The Executive Chef is using the full variety of seasonal fruit avail

including cherries, nectarines, plums and more. Quality of antipastos has been

maintained and kids line food is always available. I only recommend to leave chees

empty until the line is opened for service to avoid them getting warm and starting to

sweat off. Bread line has to have the lights turned of to prevent bread from becomi

Comments & Findings



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Score: 3.5

Score: 3

Score: 3.5

Score: 4

WINDJAMMER 36.5TOTAL:

83%

42. Communication between Front-of-House and

Back-of-House

41. Marketplace & Jade Buffets

43. Labelling of all Food Products

44. Buffet Platters & Decorations

Both Executive Sous Chef and Sous Chef in Windjammer are in their first contract a

are trying at the best of their ability to maintain an high level of communication with Fof House. I only strongly recommend, as mentioned in section 34 of this Review, to u

correctly the Manager log that has replaced the Red Book and it can be found in G d

under F&B and Maitre' D folder. It is a great communication tool if correctly used and

good reference for future cruises. Currently Galley Management did not even know i

existed. Overall the communication is in place and within standards


Comments & Findings

Comments & Findings

Buffet are nicely presented and decorated. Lines are always clean and well attended

The black ceramic tops, where hot food is placed for service, are well maintained an

cleaned regularly.

Comments & Findings


The labeling of food is currently in place. Not all the labels feature the core languag

Labels are in general well placed with appropriate food. All labels are laminated usin

correct paper and font. I have not seen a dirty or broken label on the buffet. Jain foo

label should have more than the just the Indian name, but explain what they are.Windjammer Manager must ask Corinne Lewis if it possible to better label Jain food.

Comments & Findings


All equipment needed to provide a correct service in the venue is in place and more

is available in store. All equipment is also well maintained and working. Tongs for se

are frequently changed throughout the service. Very good standards in place.



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Score: 3

Score: 3

BUFFETS 6

TOTAL:75%

Score: 3.5

Score: 3

Score: 2

45. Buffet Tables & Set-up Comments & Findings


47. Dining Room Management

48. Head Waiters

49. Waiter Menu Knowledge

Unfortunately I came onboard a day after the pool buffet was executed, so I can not

comment on the buffet set up itself and can only give a meeting expectation score to

section.

46. Pool / Theme Buffets Comments & Findings


As stated in section 45 I can only give a meeting expectation score also to section 4

the pool buffet was executed a day prior to my arrival

Comments & Findings


Restaurant Operation Manager supports Head waiters presence in the Galley. They

be seen at beginning of service, bread set up and when hot food is picked up. A lot

trainings are showing their results with better discipline, better compliance with USP

and with butter and margarine pick up procedures in place. Unfortunately regardless

the effort placed on food menu knowledge results clearly show that a different approand teaching method might help to achieve better results. Overall standards are jus

Comments & Findings


Dining Room Management is committed to work with Galley Management to achievguest satisfaction, service and food ratings. An open line of communication with the

Executive Chef has helped to focus on demanding guests with special requirements

the difficult English market and to monitor compliance between food ordered and pi

up by waiters, which has helped to better achieve and maintain food cost. Dining R

Management support Company policies.

Comments & Findings


I conducted a mixed menu knowledge for waiters in the dining room on Thursday

afternoon. Out of the 20 waiters tested on very basic menu knowledge only 8 out of

were able to achieve 70% of correct answers. I have seen a great effort by Dining R

Management to train staff on menu knowledge, however a lot more is needed to m

Company standards.

DINING ROOM MANAGEMENT

BUFFETS


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Score: 3

Score: 3

Score: 3.5

Score: 3

Score: 3.5

54. China

53. Waiter Discipline

50. Food Pick-up Standards, usage of Service

Equipment

51. Support Culinary Cost Savings / Waste Reduction

Comments & Findings


Service in the Galley is well monitored by Dining Room Management and there is e

china and equipment to support a correct one. Garbage separation, USPH complia

with butter and margarine, trolley sanitation and hand washing are in place. In seve

occasions I have seen waiters complying with USPH procedures at the dish ring wi

Head Waiter's supervision when returning dirty plates and glasses. Focus has to b

from Assistant waiters when entering the galley, picking up drinks and ice and not

washing their hands. Great improvement since last Review.

Comments & Findings


The butter and margarine service is better controlled than previously experienced.

is hardly no discrepancy in the meal count between food taken and ordered. Waite

consume employee food as per Company Standards.

52. Room Service Comments & Findings

Ordered Room Service at 12.45 on Tuesday. The phone operator explained the pic

procedures and repeated the order to confirm it. The pepperoni pizza received was

but the base was made onboard as not available on the ship. The coleslaw needed

adjusted , as it was simply taken from the already made one. The salmon seeded

baguette, the fruit plate and cheese plate were all very well executed. The chocola

was moist and had a nice texture, however rotation has to come in place to check

product daily and change it if needed to maintain quality of the product at its best.

Ordered breakfast on Wednesday morning. All items delivered were nicely made a

presented. Only the hashbrown served with the hot breakfast needed more season

The phone operator explained well the pick up procedures and repeated the order


Comments & Findings


The only shortage seen so far is the side vegetable white china dishes used in the

English Market, otherwise there is enough in place to provide a correct service. Ba

order has already been placed.

Comments & Findings


Waiters tend to comply with basic USPH rules like washing hands, sanitizing their

using clean trays after leaving dirty ones to be washed at the dish ring, regardless

Head Waiters are present or not in the Galley. As stated in section 50 focus has toseen in regards to Assistant waiters washing their hands, as currently it is not happ

Hot food is picked up mainly for guests, which is one of the reasons why this sectio

within standards.


15/59







Score: 3.5

Score: 3.5

DINING ROOM 31.5

MANAGEMENT TOTAL: 79%

Score: 3

Score: 3

55. Coffee Compliance

57. Solarium, Promenade, Caf Latitude

56. Eating from the Line

I have hardly seen Dining Room staff consuming Dining Room food. The variety off

in the Messes is well received and Dining Room Management supervision ensures

standards are in place and maintained.

Comments & Findings


Comments & Findings


There is only 1 Espresso WMF machine not working at the moment in deck 3 Galle

the other Coffee and Espresso ones are in good order.

58. Seaview Caf / Johnny Rockets

Comments & Findings


Caf' Promenade food is always correctly displayed. At breakfast time it is very pos

to see butter and margarine taken out for service and correctly rotated in small qua

The desserts displayed are also correctly made and served throughout the day.

Sandwiches and finger sandwiches are also made according to recipe standards. I only recommended to have in the buffet station all sandwiches entered in a 4 hour

cooling log as currently the only temperature taken could be found on the transporta

log, however there was no information available to know when the product was act

made. It is important that early in the morning soap holders close to hand wash sink

the venue are refilled to allow crew members on duty to wash their hands. Morning

has to wear a hat when on duty, as it is not always the case.

Comments & Findings


On Sunday evening I had dinner in Johnny Rocket with Windjammer Manager and

Executive Chef Oliver. The attendant presented the menu, took the order for drinks

there was no real explanation or suggestion of any kind of the menu itself.The onio

and french fries delivered were hot and crispy and came with correct ranch dressin

tomato sauce. The chicken club sanwich I had was just warm, as the chicken breas

just reheated and temperature did not reach the center of the meat. The burger Ch

Oliver received was instead nice, properly seasoned and hot. The Sandwich the

Windjammer Manager had was also fine. The apple pie a la mode was nicely prese

and holding shape, while generally they tend to fall apart if too hot. The Oreo sunda

corretly prepared even though the size of ice-cream was too big in size. In the galle

crucial that food placed on time is actually labeled, as it was not correctly done on

Sunday night at 19.00. Overall the experience met expectations

OTHER VENUES


16/59







Score: 3

Score: 3

Score: 3

59. Sorrento's Comments & Findings


61. Portofino Comments & Findings


Portofino bread and condiments served at the table were correctly made and serve

service was correctly explained at the table. The calamari, duck salad, caprese sal

beef carpaccio were correctly executed. The sauce of the penne pasta I had was to

dark with too many porcini mushrooms and tomato paste used in it. The beef tende

served at the table were correctly made and very tasty. Both veal scaloppini and Ha

had too much risotto for 1 portion. Halibut size could have been a touch smaller. Th

scaloppini needed as well extra sauce on the plate while the meat was too salty and

not have a great taste. The dolcetti served for dessert was well exectuted, howerer

tiramisu' had too much coffee and kalhua in it. The pistachio pannacotta was correc

presented and with a nice flavor. Overall good standards in place.

60. Jade / Sushi Comments & Findings

Jade line is set up correctly on both Portside and Starboard side for breakfast. The

line includes also the Jain food. I have advised staff on duty in the venue to only pla

Asian breads and croissants on the line in Jade when the line is about to open to p

the product getting dry ahead of time. Variety offered is in general tasty and well

presented. In order to achieve better quality, batch cooking is a must, so rice for lun

can not be cooked at 07.30 am for the whole lunch service and hot items can not ju

made and stored in holding unit until needed. Sushi is very popular with current

demographic onboard, variety can be easily enhanced with some more effort and fl

Staff is committed to meet and exceed guest expectations.


Sorrento's food is well displayed and refilled constantly. Correct rotation of pizza is

place with product not staying more than 10 minutes on the line. The Spanish omele

with onions and potatoes needed to be cooked longer. The tiramisu' had too much

and liquer in it, the nougatine mousse was too thick. The almond cookies were prop

made and nicely arranged. The USPH non compliance that has to be corrected in th

venue is related to the fact that galley staff on duty does not have a transportation l

items transported from main galley to the venue and not all items produced in the ve

and kept in temperature are entered in a 4 hour cooling log. I have spoken with the

Executive Chef Kenneth and issue has been rectified. Standards are overall met.


17/59







Score: 3.5

OTHER VENUES TOTAL: 18.5

77%

Score: 3.5

Score: 3

Mr. Kendal is always available to discuss and solve any issue concerning the galleGalley Management. Takes an active role in the supervision and training of his staf

daily basis. Attention has to be paid on dish washing machines, as logs do not alwa

reflect the real machine temperature with final rinse not always reaching 160F. Non

compliances must reported in the log itself with corrective action taken. Garbage

removal and separation are well controlled during and after service, plates are even

distributed among decks and any shortage is immediately rectified. Kitchen steward

carefully monitored throughout the service.

62. Chops Grille

63. Kitchen Stewards: Management Involvement &Communication

64. Kitchen Stewards: Supervision

Good relation in place among Galley Specialists, Executive Chef and F&B Director

Galley Specialists report equipment and staff issues to the Executive Chef and Gal

Management. F&B Director monitors the effectiveness of Galley Specialists and th

capacity to operate their area of responsibility in a safe and efficient manner in orde

maintain USPH standards in place and galley equipment in order.

I had dinner on Monday night with Hotel Director, F&B Director and Senior Executiv

Chef Oliver. The presentation at the table was well described by the Chops Grille

attendant. The only negative comment I have to make is based on the fact that ther

no mention of the Boneless Shor Rib that is a must in the English market, otherwise

service was impeccable.The crab cake, beef tenderloin salad, portobella mushroom

and seafood trio were nicely made. My only reccomendation is to reduce the amoun

red cabbage placed for garnish on top of the crab cake and to slightly marinate lon

salmon and the tuna on the seafood trio.The bread served at the beginning of the m

needed to be better cut and the plain butter served with it should be covered with th

Chops Grille paper logo when served. All entrees were correctly made and hot , wh

is crucial in the English market and sauces served with them were also correctly

executed. Regarding the side orders my only comment is to only use onion confit to

off the broccolini otherwise were correctly made. All desserts were fresh and nicely

presented. The apple chip on Grannies caramel pie should be placed standing up o

pie itself with more vanilla sauce needed.

Comments & Findings


Comments & Findings


Comments & Findings


STEWARDING


18/59







Score: 3

Score: 3

STEWARDING TOTAL: 12.5

78%

Score: 3.5

Score: 3

I strongly recommend to have the USPH training in place complimented with a mult

choice questionaire to truly understand the number of crew members that have

understood and passed such training. All other trainings and records are well in plac

correctly kept with the exception of the fitness mask where only 12 of the 24 masks

currently issued, are actually signed and checked. It is a crucial piece of documenta

and compliance is a must. Chemical and operating equipment training is well unde

control and paperwork shows committment of Galley Specialist to comply with Stan

All files found in Chef' office and in Galley Specialist one are also correctly filed in a

chronological order.

67. F&B Departmental Support

68. F&B Meetings

66. Clean As We Go

65. Kitchen Stewards: Training Comments & Findings



Clean as we go is in place according to standards. The short list of electrical equipm

not working is so limited or practically none and it confirms that program is correctly

followed. The training is in place and all night shift kitchen stewards are involved on

rotation on how each piece of equipment must be attended and cleaned. Rather tha

passing a vast number of informations that might not be understood by kitchen stew

the training is nicely divided in smaller ones with good compliance seen on the floor

There is definitely space for improvement, but overall good standards are in place.

The F&B Director has a constructive and very positive relationship with the Executi

Chef. He has an open and straight approach, which mean that he ensures that F&

Management is on the floor. Mr. Errol is always present at Windjammer Casual din

opening time and regularly checks on rotation all other venues. Mr Errol is committe

exceed company standards. He is also directly involved in the different aspects of t

operation from time and attendance, gas grooming to provision shortages and supp

all staff in his department.


Comments & Findings

Comments & Findings

Comments & Findings


F&B Meeting is conducted on the first seaday. Unfortunately as I arrived during mid

cruise and I was not able to attend to it, I can only give a meeting expectation score

this section.

F&B MANAGER


19/59







Score: 3.5

Score: 3.5

Score: 4

F&B MANAGER TOTAL: 17.5

Score: 3.5

The meal count developed by the Executive Chef is in place and covering all statio

the Galley involved in Dinner Dining Room Food. Quantity preparered, served and

overproduced are recorded and discrepancy is identified between meals prepared aserved. It is positive to see that discrepancies recorded are less than 2 % of quanti

produced. Meal count is also available and correctly maintained for both Chops Gril

Portofino Restaurants. Summary of food items sold at the end of each voyage is als

recorded to estimate quantity to be ordered for next cruise.

71. Meal Count: Production Sheets

69. Equipment Repair & Maintenance

70. Meal Count: Usage


Comments & Findings

As the ship is still new and any pending galley avo can be easily attended and fixed

reasonable time, the current pending list for the Galley is limited with only 4 items

currently pending. I strongly recommend that Executive Chef has access to Amos

Maintenance System in order to be able to double check that pending list does

correspond to that one called to dispatcher and that no Avo is closed unless is chec

and confirmed by Galley Management.

Comments & Findings


Comments & Findings


Meal count is performed by the Chef coordinator. It is very positive to see that

disprepancy between quantity ordered by waiters and actual food taken to guest is

small and in some cases fully corresponding to each others. As the system works s

it is also easier for the Executive Chef to batch cook food based on waiters' demand

have limited quantity of food left over at the end of service.

72. FM - Communication & Support Comments & Findings


Facilities Manager has an open and constructive relationship with the F&B Director

Executive Chef and their teams. Weekly visits to the Galley to monitor status ofequipment are in place. Independence of the Seas is still in a very good shape with

hardly no equipment out of order and Avo maintenance list very limited. The Facility

Manager has been able to control spare parts on on hand, parts replacement does

require long waiting periods and preventative maintenance is actually in place in Am

and its history is now properly reported and documented.

FACILITIES MANAGEMENT SUPPORT


20/59







Score: 3.5

Score: 3.5

FM SUPPORT TOTAL: 10.5

Score: 3.5

Score: 3.5

MARINE SUPPORT TOTAL: 7

73. Galley Equipment - Preventative Maintenance

and Service

Comments & Findings

74. Galley Equipment - Preventative Maintenance

and Service

It is the first time that I see a Facility Manager performing maintenance on primary f

production equipment as recommended by the manufacturer. The Facility Manager

been able to provide me with dates when equipment was checked, with repair man

that actually carried out such maintenance and what has been done on the equipm

itself. I only recommend the Facility Manager to involve the Galley Specialist in this

exercise, so that Galley Specialist himself can monitor the maintenance and exami

while it is carried out if any water, fat or condensation might be present that could h

effected the equipment and to be the cause of incorrect cleaning procedure in place

staff negligence.


76. Electrical Supply - Repair & Maintenance Comments & FindingsThe issues found pending during the last Review with no access to Amos to order p

have been rectified. As stated in section in 73 for the Facility part of the Review, I a

happy also to see preventative maintenance in place for the Electrical Services. I h

recommended to both Chief Electrical Engineer and the Executive Chef to have the

Galley Specialist present when preventative maintenance is carried out so that Gal

Specialist himself can monitor the maintenance and examine while it is carried out

water, fat or condensation might be present that could have effected the equipmen

to be the cause of incorrect cleaning procedure in place or of staff negligence, like

stated in section 73.


Weekly inspections of the galley's equipment are conducted by the Facilities Mana

with the Executive Chef and F&B Manager. The Captain's inspection is also used b

Executive Chef and Facility Manager to check the status of equipment. Chef Voya

Report AVO list is in place and it does correspond to the actual pending AVO list in

F&B Director attends also on a voyage basis the Facility and Maintenance meeting

providing feed-back on any issue that might arise during the cruise.

Comments & Findings

75. Communication & Support Comments & Findings

Marine Support, Electrical Services has an open communication with the F&B Dire

the Executive Chef and their teams. At the moment all electrical equipment in the G

is working, pending avos are practically not existent. Any pending avo is taken care

reasonable amount of time, work place is safe from injury. Preventative maintenan

carried out as per Company Standards.



MARINE SUPPORT


21/59







Score: 3

Score: 3.5

Score: 3.5

LEADERSHIP & SUPPORT

TOTAL: 1083%

Comments & Findings


77. Employee / Crew Relations

78. Equipment, Tools and Supplies

79. Shoreside Relations

Any equipment planning and ordering is discussed in advance between F&B Directo

Executive Chef. The equipment found in the Galley is enough to support a proper

preparation and execution of dishes prepared for guest consumption. The Galley sto

are still full with equipment since start up and only few items have been ordered to k

enough equipment as a back up in case it is needed. There is nothing at this stage t

the ship is in immediate need for.


Comments & Findings


Comments & Findings

All the administrative aspects of the F&B operation like evaluations, promotions, saf

meetings, employee recognition are carefully monitored and checked by the F&B

Director. Time and attendance new policy is ensuring that all working hours in Food

Production are correct and properly entered in Kronos. Galley Management is direct

involved in such compliance. Overtime is well under control. Cultural diversity is

encouraged and staff is promoted based on performance. F&B Director ensures tha

every subdivision Manager is responsible for their staff and that every crew member

equally treated and that company policies are followed at all times.

Very good and open communication exists between Shipboard Management and Cu

shore-side operation. The ship always supports Culinary initiatives and it is directly

involved in new possible implementations.

LEADERSHIP & SUPPORT


22/59







Score: 3.5

Score: 2.5

Score: 3

Score: 3

MISCELLANEOUS TOTAL: 12

75%

-end of report-

80. Bread Program

81. Pastry Program

Both Concierge and Diamond lounge are correctly set up for breakfast and on time

the only remark I have to make in relation to chocolate coated donuts which not alw

are present well, but it also caused by how the product is transported to the venue.

positive to see orange juice and apple juice kept cold with ice served separate to pr

them getting too watery within half an hour from beginning of service. At dinner time

chocolate coated strawberries and petit fours were missing, but they are back in pla

both venues as per standards.

This cruise there is a high count of kids onboard. The food on the line, on all decks

reflects the menu presented to guests in the Dining Room and it is all available on

request. Food is correctly batch cooked and French fries nice, crispy and freshly se

only recommend to ensure vegetables placed in the chicken soup are not just carro

burgers made for service are not left steaming in the bain marie for too long, before

served. Overall standards are met.

Comments & Findings


Comments & Findings

Bakery continues to be one of the strongest and most consistent section in the Gal

under Mr. Cardozo leadership. The only item, mentioned in the report by traveling B

Mr. Zenner, that still need attention, is the Dining Room bread loafs, which still nee

adjustment as they often appears too thick and dry in texture. All other items are co

batch cooked and served.

The pastry chef Elias Juliandra is still in need of support, currently covering the pos

of CDP1 temporarly, to ensure pastry section is in full compliance. Portofino and Ch

desserts are nicely made, rotated and served. Attention is mainly needed for

Windjammer production as jellos hardly have any fruit in them and some of the des

are roughly finished and not always holding shape while out for service. Few issues

been seen at dinner tasting table, however related to taste and in some cases to te

of product made. The reason why the section is falling behind expectation is due to

fact that no label could be found on many sheet pans, with cakes on them in pastry

walking fridge on deck 3, I also found cakes already made left uncovered and store

top of Cresco trolleys in walking fridge on deck 3 close to the kettles and Pastry fre

a bad shape with several items including parfait stored on top of each others and n

even covered.

83. Concierge Club Comments & Findings


82. Kid's Menu Comments & Findings



MISCELLANEOUS


23/59

Independence of the SeasKenneth Johansen

26 July to 1 August 2009

Senior Executive Chef Marco Marrama

Item# Date Observation Solution Owner

001 26-Jul At 13.50 found galley staff washing lettuce in Buffet station deck 5

placing salad in the sink rather than washing and sanitising it in the

Commissary on deck 1. The salad currently received has too much

sand and dirt.

USPH Issue. More Supervision CDC, Sous

002 26-Jul At 16.03 found in Pastry section deck 5 chocolate sauce tin opened

and half empty under the service counter left from previous night.


003 26-Jul At 16.05 found desserts in pastry deck 5 sliding door fridge left

uncovered from previous night, sink drainage not covered and pastry

deck oven inside metal ceiling cover washed, but left on the floor near

it.

Quality and USPH Issue. More Supervision CDC, Sous

004 26-Jul The spinach and cheese filos used for canapes must be baked and not

just deep fried.

Quality Issue. More Supervision CDC, Sous

005 26-Jul At 16.10 found already cooked Basmati rice ( ready at 15.40) for both

seating in deck 5 combi oven, while dinner service does not start

before 18.00.


006 26-Jul At 16.12 found the 2 hot trolleys used for transportation of hot cocktail

food on deck 5 with dry spilled sauce at the bottom of them.


007 26-Jul At 16.18 found fish piccata seared in blast chiller deck 4, but item was

not entered in the 6 hours cooling log.


008 26-Jul At 16.21 there was no milk cover in the side compartment of one of the

WMF cappuccino machines on deck 3, while the other milk

compartment of the other cappuccino machine always on deck 3 was

left with parts in water on the side of the machine itself.


Observation By:

Observations and Recommendations

Ship:

Executive Chef:

Review Date:

Printed: 7/5/2013


24/59





Observation By:


Ship:

Executive Chef:

Review Date:

009 26-Jul At 16.30 found plastic wrap roll seating on top of cheese plates in deck

3 pantry dairy walking fridge.


010 26-Jul At 22.30 both dish wash machines both in deck 3 and deck 5 Galley

had the final rinse well below temperature allowed by USPH.

USPH Issue. More Supervision Galley Spec

Kitchen Ste

Sous Chef,

011 27-Jul At 07.12 there was no fried rice and only one hot cereal rather than 2 of

them as per standard served in the Crew Mess. There was also no

fried rice served in the Staff Mess either.

Standard Issue. More Supervision CDC, Sous

012 27-Jul At 08.47 found milk and tea jugs piled with no criteria in the holding unit

on deck 5 Galley.

Safety Issue. More Supervision Head Waite

013 27-Jul At 11.25 the lima beans served as a condiment in Crew Mess were

completely frozen.


014 27-Jul At 11.27 the label "Pot roast" placed in Crew Mess hot line to describe

the meat served was incorrect, as item was simply the previous night

beef shoulder over production served in the Dining Room. There was

also one only dessert available at the time.

Standard Issue. More Supervision Crew Mess

Crew Mess

CDC, Sous

015 27-Jul At 12.10 there was cous cous salad served on the salad buffet and

practically same item served on the hot line. Banana cream pie was

served as a dessert while previous night chocolate banana cream pie

was served as well. Mashed potatoes on the hot line needed more hot

milk in them, as appeared to thick and dry.

Quality and Standard issue. More

Supervision.

CDC, Sous

Printed: 7/5/2013


25/59





Observation By:


Ship:

Executive Chef:

Review Date:

016 27-Jul The food presented at tasting in the Galley for Brasserie 5 showed too

many mistakes that had to be rectified, simply because recipes were

not checked.

Standards Issue. More Supervision CDC, Sous

017 27-Jul At 13.10 I had lunch in the Dining Room. The waiter did not explain the

tutti salad buffet, however when the Bar Manager came and joined the

table, it was clearly mentioned.

Standard Issue. More Supervision Restaurant

Manager, H

018 27-Jul At 13.25 two open steak sandwiches were served at my table, one with

fried onion garnish and the other without.


Supervision.

CDC, Sous

019 28-Jul During USPH inspection found at 08.20 a broom hidden in Deck 5 hot

station walking fridge.


020 28-Jul At 11.00 tomato and cucumbers in Crew Mess should be kept separate

and not mixed with green salad.


Supervision.

CDC, Sous

021 28-Jul At 13.30 the pizza served in Room service was not up to standard with

product made too soft and with not much taste in it.


022 28-Jul At 18.50 focaccia salad was served in Pantry deck 3 incorrectly

prepared with the spinach not washed and salad looking more like a

spinach salad garnished with tomato and bocconcini rather than a

focaccia salad.

Quality and USPH Issue. More Supervision CDC, Sous

Printed: 7/5/2013


26/59





Observation By:


Ship:

Executive Chef:

Review Date:

023 28-Jul At 18.55 found galley staff on the line wearing too many gloves and not

enough kitchen towels on deck 3. The same applied for deck 4 and 5.


024 29-Jul The coffee station floor on deck 5 had still too many food residues from

the night before with also glass racks left there.


Galley Spec

025 29-Jul At 07.42 found beer glasses near the soda machine on deck 5 with

bench dirty and sticky from previous night service.

USPH Issue. More Supervision Head Waite

Galley Spec

026 29-Jul At 07.44 found panini machine close to Galley Room Service area dirty

and not sanitized from night service.


Galley Spec

027 29-Jul At 07.46 found cardboard box with packet of chips on top of deck 5 hot

station spice cabinet, dirty hot box trolley not cleaned from previous

night service with sauce dried at the bottom of it and in pastry deck 5

bleu rubber plate holder with food residues as well on it.


Galley Spec

028 29-Jul At 07.51 the portside staircases generally attended by the Dining room

Cleaner were dirty with used gloves and food on the steps and floor.

USPH Issue. More Supervision Head Waite

029 29-Jul At 08.03 found in blast chiller deck 4 curry sauce and clam chowder

with only initial temperature recorded at 21.57 and 21.59, but no other

data recorded in the 6 hours cooling log.

USPH and HACCP Issue. More Supervision CDC, Sous

Printed: 7/5/2013


27/59





Observation By:


Ship:

Executive Chef:

Review Date:

030 29-Jul At 08.05 found onions peeled left out on deck 4 hot station close to

deep fat fryer from previous night service as no cook was still on duty

in the area.

USPH Issue. More Supervision CDC, Sou

031 29-Jul At 08.08 found at least 15 focaccia breads still in Bakery freezer even if

the previous day I have asked to remove it, to send it to Crew Mess

and to use them as croutons.

Quality Issue. More Supervision CDC, Sou

032 29-Jul At 08.10 found in deck 4 pantry walking fridge plates stored under the

fan and a trolley with white trays not cleaned or sanitized.


033 29-Jul At 08.20 found galley staff transporting lexan boxes supposedly clean, but stillwith food residues.


034 29-Jul At dinner, in the Galley, after both seatings, hardly no staff on the line washedhis/her hands when gloves were removed and the line was closed for service.


035 30-Jul At 11.05 on deck 3 dish wash area near pastry section found too much

water on the floor and nobody attending the area.

Safety Issue. More Supervision Galley Sp

Kitchen S

Sous Che

036 30-Jul At 11.07 found a black Rubbermaid garbage trolley left uncovered full

of rubbish in front of Chef Office on deck 3.

USPH Issue. More Supervision Galley Sp

Kitchen S

Sous Che

037 30-Jul At 11.12 found 2 lexan boxes full with red wine poached peaches left

uncovered, with Dining room bread basket i it and with no label. Most

of the cakes in pastry walking fridge on deck 3 hardly had a label with

some cakes made also more than 10 days ago. Whole eggs should notbe placed under the fan with no cover.


Printed: 7/5/2013


28/59





Observation By:


Ship:

Executive Chef:

Review Date:

038 30-Jul The pastry freezer on deck 3 needs a deep cleaning and found 2 trays

of parfait not covered on top of each other. There was hardly any label

on any item placed in the freezer itself.


039 30-Jul At 11.18 found several lexan boxes with food stored in them in Roast

station walking fridge on deck 3, left uncovered and also not labelled.

Two uncovered lexan boxes with mushrooms were also incorrectly

stored under the fan.


040 31-Jul At 11.08 found a case a broken watermelos broken and dry full of fruit

flies in the Provision area on deck 1.

USPH Issue. More Supervision Provision M

Keepers, CD

Chefs, CDP

041 31-Jul At 11.50 found the ice box in deck 3 galley left open by waiters after

picking up the ice.

USPH Issue. More Supervision Restaurant

Manager, H

Waiter

042

043

044

045

046

047

048

049

050

051

Printed: 7/5/2013


29/59





Observation By:


Ship:

Executive Chef:

Review Date:

052

053

054

055

056

057

058

059

060

061

062

063

064

065

066

067

Printed: 7/5/2013


30/59




Item# Date Observation Solution

001 26-Jul At 14.00 section 4 Windjammer beverage station was fully set withdrinks even if the station was not opened at all until 15.00 for

afternoon tea.

Quality Issue. More Supervision

002 26-Jul At 16.45 the bread used for canapes in Vintages was too large in size,

better presentation is needed.


003 26-Jul At 16.52 no chocolate delights were served in Concierge lounge and

same issue was later found in Diamond club. Other canapes, cheese

and crudites were nicely presented.

Standard Issue. More Supervision

004 26-Jul At 18.22 there was hardly no fruit in the jellos offered for dinner in

Windjammer.


005 26-Jul At 18.35 found in Chops galley that sauces for meat were prepared

too much in advance with a bitter after taste.


006 26-Jul The freezer in Chops Grille Galley was full of iced water and quality of

certain products like lobster carpaccio compromised.

USPH and Quality Issue. More Supervision.

007 26-Jul The apricot and ricotta tart prepared for Portofino restaurant was too

dry and crumbling, as quality of ricotta is different f rom that one

received in US recipe must be adjusted.


008 26-Jul At 18.40 Johnny Rocket condiment counter for food garnishes had no

labels stating when product was placed out for service. I also found

chicken breasts cooked in water with seasoning even if the outlet did

not open for service until 19.15.

USPH and Quality Issue. More Supervision.

Observation By:

Windjammer Observations and Recommendations

Ship:

Executive Chef:

Review Date:

Printed: 7/5/2013


31/59





Observation By:


Ship:

Executive Chef:

Review Date:

009 26-Jul At 18. 46 the duck slices for service in Portofino were too thick.Attention has to be paid to vegetables pre blanched in advance, as

number of guest in the venue for dinner was very limited.


010 26-Jul At 18. 56 there was hardly no garnish in the mixed green salad, as

originally was only placed on top and not folded through.


011 27-Jul At 07.52 found that in Caf Promenade Galley there was no soap for

the hand wash sink and no 100 ppm solution in the white bucket, but

mainly water.

USPH Issue. More Supervision.

012 27-Jul At 07.54 the Caf Promenade attendant on duty was not wearing a

paper hat as per standards.


013 27-Jul At 08.00 found that the air conditioning was not working in Bell Box 8,

making it very hard for crew members to work under those conditions.

Safety Issue. More Supervision

014 27-Jul At 08.08 the donuts served in both lounges had their chocolate

coating peeling off, as parchment paper was placed on top of them

before coating had set. Also more sugar and cinnamon mix was

needed on the plain donuts.


015 27-Jul At 08.14 found in Windjammer a Bugambilia salad bowl full of loose

syrup not placed under sneeze guard on the island grill where waffles

were placed.

USPH Issue. More Supervision.

Printed: 7/5/2013


32/59





Observation By:


Ship:

Executive Chef:

Review Date:

016 27-Jul At 08.16 the American bacon on the line on the first island of theWindjammer Island grill was overcooked and completely broken in

small pieces. The scrambled eggs on the line were also too dry,

cooked too much and too early as well. No turkey sausage were

available on the hot line.


017 27-Jul At 08.55 the air conditioning in Windjammer dish wash area was

hardly working.

Safety Issue. More Supervision

018 28-Jul At 07.22 Pan de Sal, Indian bread and croissants placed on the hot

line Jade starboard side were too hot and dry even before opening the

area for service.


019 28-Jul At 07.24 found cover of drainage in Portofino galley near wine fridge

missing.

USPH Issue. More Supervision

020 28-Jul At 11.10 found Windjammer attendant entering the elevator on deck

11 with food in his hand for his own consumption.


28-Jul At 16.00 there was no croissant served in Windjammer for afternoon

tea. I asked the Sous Chef of the venue to show me the matrix for

afternoon tea, but he could not find it.


021 28-Jul At 16.15 found too many hot items in Portofino Galley left at room

temperature or just warm on the flat top grille.


022 28-Jul At 16.18 found two full jugs of freshly brewed coffee in Portofino

coffee station, while venue service does not start before 18.00.


Printed: 7/5/2013


33/59





Observation By:


Ship:

Executive Chef:

Review Date:

023 28-Jul At 16.22 found Windjammer brown trolley with heavy burnt marks inthe corridor near Johnny Rocket galley entrance.


024 28-Jul At 16.24 found too many cooked pies in the halto- shamm holding unit

in Johnny Rocket galley.


025 28-Jul At 16.26 found too many cake slices in the yellow bin in Johnny

Rocket dumped at the end of lunch service.

Food cost issue. More Supervision

026 28-Jul At 18.27 the sneeze guard where the whole fruit is displayed on Jade

portside was very dirty.


027 28-Jul The hot and sour soup served for Casual dinner needed more acidity.

The lamb roast for carving looked more steamed than roasted.


028 28-Jul At casual dinner in Windjammer beef and mushroom was served onthe hot line, while at lunch beef stroganoff was served instead with not

much difference in presentation between the 2 dishes.

Food rotation Issue. More Supervision

029 28-Jul The bread for Casual dinner placed on the carving station built in on

line 2 portside Windjammer has to be displayed with lamp lights

turned off to prevent the bread f rom getting dry.


030 29-Jul At 07.30 there was no turkey sausage served in Windjammer for

breakfast.


031 29-Jul At 07.33 found diced melons left outside in Jade galley, but no 4 hour

label was placed on them.


Printed: 7/5/2013


34/59





Observation By:


Ship:

Executive Chef:

Review Date:

032 29-Jul At 07.35 pan de sal, Indian bread and croi

gold anchor f&b and culinary review 2009a independence

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