Here
come the latest Health Department inspection reports
There’s an unspoken but very real contract between food
establishments and their customers.
In return for taking our money, food
establishments will provide us with the food we order, minus germs and
contamination. We count on those food establishments not to poison us.
We also
count on government food inspectors to make sure the food we eat is safe.
This is the eighth in an on-going series of Progressive
Charlestown articles that track how well local food establishments do when RI
Health Department inspectors swoop in with temperature gauges and
germ-o-scopes. In this installment, I cover reports from inspections done
in May, June and most of July.
Since I started this series, I’ve looked at just about all
food establishments in Charlestown and also took a biased sampling of places I
sometimes frequent in Westerly and South Kingstown.
Sometimes I wish I had not started this because it’s
caused me to think twice about some favorite spots. It’s totally put me off on
ordering sushi in South Kingstown where it seems there are way too many
violations at the town’s sushi specialists.
That's the kind of choices we have to make for ourselves. If you choose to
look at who got nailed for health violations in our area, you may want to
re-think your choices. On the other hand, you may look at some of the violation
write-ups and decide that it’s no big deal.
Regrettably, a lot of the food establishments cited with
recent violations are repeat offenders. In my opinion, when an establishment has had
several bad inspections in a row, I don’t want to eat there until they’ve had
at least a couple of clean inspections.
In this article, you’ll see reports on…
In Charlestown:
- Corner Deli – six violations. Repeat offender – click here for more.
- Cumberland Farms – clean inspection
- Dunkin Donuts – five violations. Repeat offender – click here and click here for more.
- Galapagos (Dave’s Coffee) – five violations. Repeat offender – click here for more.
- Johnny Angel’s Clam Shack – clean inspection. This is in contrast to their last inspection, a
year ago, where there were seven violations. Click here for more. Obvious
improvement from last year.
- Nordic Lodge – two violations. Repeat offender – click here and click here for more.
- Old Mill Diner (formerly The Gentleman Farmer)
– ten violations. Repeat offender – click here for more.
- Rippy’s Food Mart – six violations. Repeat offender – click here for more.
- Small Axe Café – seven violations. Repeat offender – click here for more.
In Westerly…
- Guytanos – eight violations.
Repeat offender – click here for more.
- Sea Goose – two violations.
Repeat offender – click here for more
- Olympic Tea Room with two inspections showing four violations on June 24 and a clean
follow-up inspection on July 7
- WARM Center – clean inspection
In South Kingstown…
- Hanson’s Pub (just before it changed ownership) had an awful June 30
inspection with 22 violations.
Repeat offender – click here for more. No inspections yet under the new management.
- The Mews – 14 violations
- Shogun – 16 violations.
Repeat offender – click here for more.
There
were no inspections at Kabuki,
the other sushi house in South Kingstown with a history of lots of violations.
I do not intend to eat sushi at either Kabuki or Shogun until they have had at
least two clean inspections in a row.
As an
intelligent consumer, you should look at these inspection reports and make
considered judgments based on what these reports tell you. For example, if you
look at the two inspection reports for the Sea Goose (the wonderful, but
pricey, seafood eatery in Westerly), you’ll see their violations have almost no
direct impact on food safety.
For a
sharp contrast, look at the inspection reports for Hanson’s Pub and Shogun
where food safety issues abound. Look at the volume of violations and the
frequency. The RI Health Department’s website can allow you to see an
establishment’s entire inspection history going back several years.
The
new owners of TwoTen Oyster Bar & Grill, at the site of Hanson’s Pub (and a
couple of other names before that), just received a good review from the Providence Phoenix. The review spoke well of
the food and, of course, the view. The reviewer said they were packed with
customers and seemed like a good prospect to prosper.
However,
there has not been a Health Department inspection since the disastrous one on
June 30th on the former owners. I’d like to see at least one clean
inspection report before venturing to try TwoTen. Maybe after the summer crowds
leave.
For
your convenience, I have cut-and-pasted the Health Department inspection
reports for the establishments referred to in this article.
CHARLESTOWN
CORNER DELI THE
2 CHARLESTOWN BEACH ROAD CHARLESTOWN, RI 02813
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 06/23/2014
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|
#
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Violation
|
14
|
Food-contact surfaces: cleaned & sanitized
Inspector Comments
Two slicers have an accumulation of food and debris. The food contact
surfaces of equipment must be clean to sight and touch.
|
17
|
Proper reheating procedures for hot holding
Inspector Comments
Meatballs and chowder, which were cooled, were only reheated to 58 and
121 degrees F for hot holding. Potentially hazardous food that is cooked,
cooled and reheated for hot holding must be reheated to at least 165
degrees F. for 15 seconds. Meatballs and chowder were reheated to proper
temperature and returned to hot hold.
|
26
|
Toxic substances properly identified, stored &
used
Inspector Comments
Working containers (bleach and water solution), used for storing
chemicals taken from bulk supplies were not marked with the common name
of the chemical.
|
50
|
Sewage & waste water properly disposed
Inspector Comments
The condensate from the deli display refrigeration unit is draining
into a container. Condensate drainage and other nonsewage liquids must
drain into a drain.
|
51
|
Toilet facilities: properly constructed, supplied &
cleaned
Inspector Comments
The receptacle in the women's toilet room is lacking a cover. A toilet
room used by females shall be provided with a covered receptacle for
sanitary napkins.
|
54
|
Adequate ventilation & lighting; designated areas
used
Inspector Comments
Protective shielding is not provided for the lights in the upright
storage cooler. Light bulbs must be shielded, coated, or otherwise
shatter-resistant in areas where there is exposed food; clean equipment,
utensils, and linens; or unwrapped single-service and single-use
articles.
|
|
|
CUMBERLAND FARMS #1262
4169 OLD POST RD
CHARLESTOWN, RI 02813
Facility Type: Cash Registers - 3-5
Facility Status: Active
Inspection Date: 06/27/2014
|
|
No violations were marked out on this inspection.
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|
|
DUNKIN DONUTS
3983 OLD POST ROAD
CHARLESTOWN, RI 02813
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/23/2014
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|
#
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Violation
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
The handsink in the kitchen was lacking paper towels.
|
26
|
Toxic substances properly identified, stored &
used
Inspector Comments
Bleach solution was stored with food, equipment, utensils or single
service items. Chemicals must be stored to prevent the contamination of
clean equipment, utensils linens and/or single service by spacing or
petitioning and locating them in an area that is not above food,
equipment utensils, linens and single service articles. Chemical removed
to chemical storage area.
|
36
|
Insects, rodents & animals not present; no
unauthorized persons
Inspector Comments
The door to the outside, located in the kitchen, is not tight-fitting.
Outer openings of a food establishment must be protected against the
entry of insects and rodents by tight-fitting doors.
|
53
|
Physical facilities installed, maintained &
clean
Inspector Comments
Wet mop stored in bucket. Allow mops to hang/air dry.
|
54
|
Adequate ventilation & lighting; designated areas
used
Inspector Comments
Employees clothing/other personal belongings were observed on the dry
storage rack. Lockers or other suitable facilites shall be used for the
orderly storage of employee clothing and other possessions. Article
removed.
|
|
|
GALAPAGOS COLLECTION
5193 OLD POST ROAD
CHARLESTOWN, RI 02813
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/23/2014
|
|
#
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Violation
|
6
|
Hands clean & properly washed
Inspector Comments
An employee was observed washing their hands at the sink in the server
area. Food employees shall clean their hands in a designated handwashing
sink, not in a service (mop)sink, warewashing or food prep sink.
|
20
|
Proper cold holding temperatures
Inspector Comments
Milk was held at 45 degrees. Potentially hazardous food must be held
at 41 degrees F. or below except during preparation, cooking or cooling.
Milk moved to alternate refrigeration unit. Store only non-potentially
hazardous foods in cooler until repaired or replaced.
|
46
|
Warewashing facilities: installed, maintained & used;
test strips
Inspector Comments
The facility is lacking test strips to measure the concentration of
the quaternary ammonia sanitizing solution for the sanitizer buckets.
|
46
|
Warewashing facilities: installed, maintained & used;
test strips
Inspector Comments
The establishment is lacking a 3-bay sink in to properly wash, rinse,
and sanitize equipment and utensils in the event that the high temp
dishwasher fails.
|
53
|
Physical facilities installed, maintained &
clean
Inspector Comments
The floor in the food prep area is in poor repair. The physical
facilites must be maintained in good repair.
|
|
|
JOHNNY ANGELS CLAM SHACK
523 CHARLESTOWN
BEACH RD CHARLESTOWN, RI 02813
Facility Type: Mobile Food Service
Facility Status: Active
Inspection Date: 07/18/2014
|
|
No violations were marked out on this inspection.
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|
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THE OLD MILL DINER
4349 S COUNTY TRAIL CHARLESTOWN, RI 02813
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 05/15/2014
|
|
#
|
Violation
|
6
|
Hands clean & properly washed
Inspector Comments
Employees were observed changing gloves without washing their hands.
Food employees must wash their hands before putting on gloves.
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
The handsink in the dishwashing area was lacking paper towels.
|
13
|
Food separated & protected
Inspector Comments
Raw eggs were stored over RTE food such as fries in the front cold
hold unit. Raw animal foods must be separated from raw ready-to-eat
food such as vegetables during storage.
|
14
|
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The can opener and deli slicer had an accumulation of food and
debris. The food contact surfaces of equipment must be clean to sight
and touch.
|
35
|
Food properly labeled; original container
Inspector Comments
Working containers of flours are not labeled with the common name of
the food. Working containers holding food or food ingredients that are
removed from their original packages, such as flour, herbs, salt, sugar
and spices must be labeled with the common name of the food.
|
37
|
Contamination prevented during food preparation, storage
& display
Inspector Comments
Food is stored unprotected in cold hold units such as fish, beans,
and chicken.
|
41
|
In-use utensils: properly stored
Inspector Comments
Plastic bowls and cups are being used as scoops in containers of
tuna, cheeses, blueberries, and dry ingredients. Utensils used to dispense
non-potentially hazardous foods such as sugar and flour must be stored
in the food item with their handles above the top of the food within
the container.
|
42
|
Utensils, equipment & linens: properly stored, dried
& handled
Inspector Comments
Dishwasher observed using cloth to dry dishes after being sanitized
in dish machine. All dishes and utensils must be washed, rinsed,
sanitized, and air dried.
|
52
|
Garbage & refuse properly disposed: facilities
maintained
Inspector Comments
The outside dumpster is not covered. Receptacles and waste handling
units for refuse, recyclables and returnables shall be kept covered.
Lids to dumpsters closed.
|
53
|
Physical facilities installed, maintained &
clean
Inspector Comments
Basement to facility still has standing water. Plumbing invoice
reviewed and leaks fixed. Area must be drained and cleaned.
|
|
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NORDIC LODGE
178 EAST PASQUISSET
TRAIL CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/30/2014
|
|
#
|
Violation
|
37
|
Contamination prevented during food preparation, storage
& display
Inspector Comments
Buffet display areas lacking sneeze shields/guards. Temporary solution
discussed with owner.
|
37
|
Contamination prevented during food preparation, storage
& display
Inspector Comments
Linens observed in contact with raw shellfish. Linens must not be in
direct contact with any foods. Exceptions reviewed with owner. corrective
action taken.
|
|
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RIPPYS LIQUOR AND MARKETPLACE
4158 SOUTH COUNTY
TRAIL CHARLESTOWN, RI 02813
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 05/14/2014
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#
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Violation
|
13
|
Food separated & protected
Inspector Comments
Raw eggs were stored above deli meats in the walk-in refridgerator.
Raw animal foods must be separated from raw ready-to-eat food such as
vegetables during storage.
|
26
|
Toxic substances properly identified, stored &
used
Inspector Comments
Containers of raid and pesticides were observed with chemical storage.
|
37
|
Contamination prevented during food preparation, storage
& display
Inspector Comments
Boxes of food are stored on the floor in the walk-in cooler. Food must
be stored at least 6 inches above the floor. Boxes moved off the floor.
|
40
|
Washing fruits & vegetables
Inspector Comments
Facility is lacking food prep sink with air gap to properly wash
fruits and vegetables before preparation.
|
42
|
Utensils, equipment & linens: properly stored, dried
& handled
Inspector Comments
Spatula was stored between knife rack and wall. Utensil was removed
and washed, rinsed, and sanitized for proper storage.
|
53
|
Physical facilities installed, maintained &
clean
Inspector Comments
The walk-in freezer in the rear of the building is in poor repair with
a build-up of ice. The physical facilites must be maintained in good
repair. Facility has already contacted service company.
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|
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SMALL AXE CAFE
4820 OLD POST ROAD
CHARLESTOWN, RI 02813
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 05/15/2014
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|
#
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Violation
|
21
|
Proper date marking & disposition
Inspector Comments
Foods prepared in advance located in the refrigerator, were not marked
with the date of preparation. Ready-to-eat potentially hazardous food ,
prepared in the establishment and held for more than 24 hours, must be
marked with the date of preparation.
|
23
|
Consumer advisory posted for raw or undercooked
foods
Inspector Comments
The consumer advisory provided does not disclose the foods on the menu
that are raw or undercooked. Allergen information must also be added to
menus.
|
35
|
Food properly labeled; original container
Inspector Comments
Working containers of flour, beans, and seeds are not labeled with the
common name of the food. Working containers holding food or food
ingredients that are removed from their original packages, such as flour,
herbs, salt, sugar and spices must be labeled with the common name of the
food.
|
39
|
Wiping cloths: properly used & stored
Inspector Comments
Wet wiping cloths are not stored in a chemical sanitizer between uses.
Wet wiping cloths must be stored in a chemical sanitizer at the
appropriate concentration. Sanitizer bin provided for clothes.
|
41
|
In-use utensils: properly stored
Inspector Comments
Utensils were stored in a bleach/water solution in between uses.
Utensils are to be stored dry or in hot water over 135*F.
|
45
|
Food & non-food contact surfaces cleanable, properly
designed, constructed & used
Inspector Comments
Chill stick covered with plastic wrap and placed in soup for cooling.
Plastic wrap was immediately removed.
|
52
|
Garbage & refuse properly disposed: facilities
maintained
Inspector Comments
The outside dumpster is not covered. Receptacles and waste handling
units for refuse, recyclables and returnables shall be kept covered. Lids
to both dumpsters closed during inspection.
|
|
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WESTERLY
GUYTANNOS INTERNATIONAL CAFE
OCEAN PLAZA WESTERLY, RI 02891
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/25/2014
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|
#
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Violation
|
21
|
Proper date marking & disposition
Inspector Comments
( lob salad and pasta ), located in the refrigerator, was not marked
with the date of preparation. Ready-to-eat potentially hazardous food ,
prepared in the establishment and held for more than 24 hours, must be
marked with the date of preparation.
|
23
|
Consumer advisory posted for raw or undercooked
foods
Inspector Comments
( Burgers ) are served raw or undercooked (to the customer's request.
A written consumer advisory(on the menu, table tent, or placard) is not
provided to the consumer informing them of the significantly increased
risk associated with certain vulnerable consumers eating such food in a
raw or undercooked form.
|
35
|
Food properly labeled; original container
Inspector Comments
Working containers of sauces are not labeled with the common name of
the food. Working containers holding food or food ingredients that are
removed from their original packages, such as flour, herbs, salt, sugar
and spices must be labeled with the common name of the food.
|
37
|
Contamination prevented during food preparation, storage
& display
Inspector Comments
A splash guard is lacking between the food prep sink and mop sink.
|
45
|
Food & non-food contact surfaces cleanable, properly
designed, constructed & used
Inspector Comments
Beverage tubing was observed in contact with ice used for drinks at
the bar. Beverage tubing and cold plate beverage cooling devices must not
be installed in contact with stored ice.
|
50
|
Sewage & waste water properly disposed
Inspector Comments
The sink used for food preparation is lacking an air gap. A direct
connection must not exist between the sewage system and a drain
originating from equipment in which food is placed.
|
53
|
Physical facilities installed, maintained &
clean
Inspector Comments
The floor and wall junctures in the food prep areas do not have
coving. The floor and wall junctures must be coved and closed to no
larger than 1/32nd of an inch.
|
53
|
Physical facilities installed, maintained &
clean
Inspector Comments
The ceiling in the food prep area is covered with tiles that are not
smooth, durable and easily cleanable. The materials for indoor floors
must be durable, easily cleanable and nonabsorbent for areas subject to
moisture such as food preparation areas, walk-in refrigerators,
warewashing areas and toilet rooms.
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|
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OLYMPIA TEA ROOM
74 BAY STREET
WESTERLY, RI 02891
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 07/07/2014
|
|
No violations were marked out on this inspection.
|
|
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OLYMPIA TEA ROOM
74 BAY STREET WESTERLY, RI 02891
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/24/2014
|
|
#
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Violation
|
20
|
Proper cold holding temperatures
Inspector Comments
( Various foods ) was held at ( 50-60 ) degrees. Potentially hazardous
food must be held at 41 degrees F. or below except during preparation,
cooking or cooling.
|
23
|
Consumer advisory posted for raw or undercooked
foods
Inspector Comments
The consumer advisory provided does not disclose the foods on the menu
that are raw or undercooked.
|
35
|
Food properly labeled; original container
Inspector Comments
Working containers of vinegar and oils are not labeled with the common
name of the food. Working containers holding food or food ingredients
that are removed from their original packages, such as flour, herbs,
salt, sugar and spices must be labeled with the common name of the food.
|
53
|
Physical facilities installed, maintained &
clean
Inspector Comments
Splash guard needed at hand sink ( Left side only )
|
|
|
THE SEA GOOSE GRILL AND RAW BAR
265 POST RD
WESTERLY, RI 02891
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/10/2014
|
|
#
|
Violation
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
Lacking signage for hand sinks.
|
51
|
Toilet facilities: properly constructed, supplied &
cleaned
Inspector Comments
The door to the food prep back door is not self-closing.
|
|
|
WARM CENTER
54 SPRUCE ST
WESTERLY, RI 02891
Facility Type: Food Service (Non-Profit)
Facility Status: Active
Inspection Date: 06/10/2014
|
|
No violations were marked out on this inspection.
|
|
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SOUTH KINGSTOWN
HANSON'S PUB
210 SALT POND ROAD SOUTH KINGSTOWN, RI 02879
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/30/2014
|
|
#
|
Violation
|
1
|
Certified manager as required; compliance with Code or
correct responses.
Inspector Comments
The establishment does not employ a full-time, on site manager
certified in food safety. Each food establishment where potentially
hazardous foods are prepared shall employ at least one (1) full-time ,
onsite manager certified in food safety who is at least eighteen
(18)years of age. Establishment must provide proof of enrollment in an
approved food safety course within 24 hours to RIDOH/Office of Food
Protection, attn. Karen.
|
1
|
Certified manager as required; compliance with Code or
correct responses.
Inspector Comments
The Person in charge was not knowledgeable of employee illness policy
and other foodborne disease prevention practices . The person in charge
must demonstrate to the health department knowledge of foodborne disease
prevention, application of HACCP principles and the requirements of this
Code. PIC to take food safety course and certify with the RIDOH/Office of
Food Protection.
|
2
|
Management awareness; policy present
Inspector Comments
There was no evidence that employees are required to report to the
person in charge, information about their health (illnesses, symptoms) as
they relate to diseases that are transmissible through food. Provided DOH
form.
|
6
|
Hands clean & properly washed
Inspector Comments
Employees were observed changing gloves without washing their hands.
Food employees must wash their hands before putting on gloves.
|
7
|
No bare hand contact with ready to eat (RTE) foods.
Inspector Comments
Two employees were observed touching ready to eat food (lettuce leaf
and lemon wedge)with bare hands. Food employess must not touch exposed,
ready-to-eat food with their bare hands and shall use suitable utensils
such as deli tissue, spatulas, single use gloves or dispensing equipment.
Lettuce and lemon disposed. Tongs placed in lemon container.
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
The downstairs bar is lacking a handsink. Center bay of bar 3-bay sink
is currently being used as a hand sink.
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
Soap was not available at the handsink (center bay of 3-bay sink)in
the downstairs bar. Hand sinks must be provided with a supply of hand
cleaning liquid, powder, or bar soap.
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
The handsinks (center bay of 3-bay sink) in the downstairs bar and
upstairs bar were lacking paper towels.
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
Center bay of 3-bay sink in downstairs bar is lacking handwashing
signage.
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
The handsink in the dishroom was blocked by a bowl. A handwashing sink
shall be accessible at all times for employee use.
|
14
|
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The can opener had an accumulation of food and debris. The food
contact surfaces of equipment must be clean to sight and touch.
|
19
|
Proper hot holding temperatures
Inspector Comments
Rice, cooked onions, red pepper sauce, cooked mushrooms and potatoes
were held between 67 and 79 degrees*F. Potentially hazardous food must be
maintained at 135 degrees F or above except during preparation, cooking
or cooling. Foods were observed stored in double-boiler pans in hot hold
unit on line resulting in inadequate hot holding. Foods were reheated to
165 degrees F. Pans of food were placed directly in hot hold.
|
20
|
Proper cold holding temperatures
Inspector Comments
Milk was held at 50 degrees. Potentially hazardous food must be held
at 41 degrees F. or below except during preparation, cooking or cooling.
Milk moved to proper cold hold unit. Temperature adjusted on cooler.
|
23
|
Consumer advisory posted for raw or undercooked
foods
Inspector Comments
The consumer advisory provided does not disclose the foods on the menu
(Yellow fin tuna, raw bar shellfish) and burgers on daily specials menu
that are raw or undercooked.
|
36
|
Insects, rodents & animals not present; no
unauthorized persons
Inspector Comments
The door to the outside, located in the basement and kitchen observed
open. Outer openings of a food establishment must be protected against
the entry of insects and rodents by tight-fitting doors.
|
41
|
In-use utensils: properly stored
Inspector Comments
Chef's knives were observed stored between 2 lids on prep unit #3.
Knives removed and washed, rinsed and sanitized.
|
42
|
Utensils, equipment & linens: properly stored, dried
& handled
Inspector Comments
Ice wands observed stored on floor in walk in freezer. Chef removed
and washed, rinsed and sanitized.
|
45
|
Food & non-food contact surfaces cleanable, properly
designed, constructed & used
Inspector Comments
Beverage tubing was observed in contact with ice used for drinks at
the bar. Beverage tubing and cold plate beverage cooling devices must not
be installed in contact with stored ice. Plastic divider was observed not
shielding ice for drinks from beverage tubes. Divider positioned to
separate ice for drinks from tubes.
|
53
|
Physical facilities installed, maintained &
clean
Inspector Comments
The faucet to the hand sink in the downstairs dishwasher area is in
poor repair. The physical facilites must be maintained in good repair.
|
53
|
Physical facilities installed, maintained &
clean
Inspector Comments
Mop observed stored wet in bucket.
|
54
|
Adequate ventilation & lighting; designated areas
used
Inspector Comments
Protective shielding is not provided for the lights in the walk-in
cooler. Light bulbs must be shielded, coated, or otherwise
shatter-resistant in areas where there is exposed food; clean equipment,
utensils, and linens; or unwrapped single-service and single-use
articles.
|
|
|
MEWS TAVERN
456 MAIN STREET
SOUTH KINGSTOWN, RI 02879
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 06/10/2014
|
|
#
|
Violation
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
The handsinks in the prep area, downstairs bar and upstairs bar were
lacking paper towels. Paper towel dispensers installed and filled during
inspection.
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
Soap was not available at the handsinks in the downstairs and upstairs
bars. Hand sinks must be provided with a supply of hand cleaning liquid,
powder, or bar soap. Soap dispensers installed during inspection.
|
12
|
Required records available: shellstock tags, parasite
destruction
Inspector Comments
Shellstock such as clams and mussels located in cold hold units did
not have the proper identification tags. Shellstock tags must remain
attached to the container in which the shellstock are received until the
container is empty.
|
14
|
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The can opener had an accumulation of food and debris. The food
contact surfaces of equipment must be clean to sight and touch.
|
19
|
Proper hot holding temperatures
Inspector Comments
Cooked rice was held at 97 degrees. Potentially hazardous food must be
maintained at 135 degrees F or above except during preparation, cooking
or cooling. Hot hold unit was not turned on. Rice was reheated to 165 and
then returned to unit for proper hot holding.
|
23
|
Consumer advisory posted for raw or undercooked
foods
Inspector Comments
The consumer advisory provided does not disclose the foods on the menu
that are raw or undercooked.
|
26
|
Toxic substances properly identified, stored &
used
Inspector Comments
Working containers, used for storing chemicals taken from bulk
supplies were not marked with the common name of the chemical.
|
35
|
Food properly labeled; original container
Inspector Comments
Working containers of flour are not labeled with the common name of
the food. Working containers holding food or food ingredients that are
removed from their original packages, such as flour, herbs, salt, sugar
and spices must be labeled with the common name of the food.
|
36
|
Insects, rodents & animals not present; no unauthorized
persons
Inspector Comments
The door to the outside, located in the prep kitchen, is not
tight-fitting. Outer openings of a food establishment must be protected
against the entry of insects and rodents by tight-fitting doors. New door
sweep was replaced during inspection.
|
37
|
Contamination prevented during food preparation, storage
& display
Inspector Comments
Containers of food are stored on the floor in the dry storage area.
Food must be stored at least 6 inches above the floor.
|
41
|
In-use utensils: properly stored
Inspector Comments
(Bowls) are being used as scoops in containers of flour, spices, and
dry ingredients. Utensils used to dispense non-potentially hazardous
foods such as sugar and flour must be stored in the food item with their
handles above the top of the food within the container.
|
50
|
Sewage & waste water properly disposed
Inspector Comments
The sink used for food preparation is lacking an air gap. Air gap to
ice machine in downstairs bar connected. A direct connection must not exist
between the sewage system and a drain originating from equipment in which
food is placed.
|
52
|
Garbage & refuse properly disposed: facilities
maintained
Inspector Comments
The outside dumpster is not covered. Receptacles and waste handling
units for refuse, recyclables and returnables shall be kept covered.
|
|
|
SHOGUN STEAK AND SEAFOOD HOUSE II
59 SOUTH COUNTY
COMMON WAY UNITS 1 AND 2 SOUTH KINGSTOWN, RI 02879
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 07/17/2014
|
|
#
|
Violation
|
4
|
Proper eating, tasting, drinking or tobacco use
Inspector Comments
Employee observed eating on cutting board in food prep area. Staff
relocated during inspection.
|
8
|
Adequate handwashing facilities supplied and
accessible
Inspector Comments
Dishes and utensils were observed in the hand sink at the sushi bar. A
handwashing sink must not be used for purposes other than handwashing.
Sink cleaned during inspection.
|
13
|
Food separated & protected
Inspector Comments
Several raw animal foods were stored above ready-to-eat foods in the
refrigerator and sushi cold hold unit such as raw fish above lettuce and
avocado and raw eggs above noodles.Raw animal foods must be separated
from raw ready-to-eat food such as vegetables during storage. Food was
rearranged during inspection.
|
18
|
Proper cooling time & temperatures
Inspector Comments
Rice which was cooked the night before and stored covered in a plastic
tub was at 76 degrees. Rice which was prepared in advance, was not cooled
to 70 degrees in 2 hours and then to 41 degrees F within 4 hours.
Voluntary disposal completed.
|
21
|
Proper date marking & disposition
Inspector Comments
Prepared foods such as rice, noodles, chopped vegetables, and soups
located in the refrigerator, was not marked with the date of preparation.
Ready-to-eat potentially hazardous food , prepared in the establishment
and held for more than 24 hours, must be marked with the date of
preparation.
|
22
|
Time as a public health control: procedures &
records
Inspector Comments
Facility is using time as a public health control without logs. PIC
stated they developed HACCP Plan after last inspection but have not
submitted it to the DOH. HACCP plan was not available during inspection.
Sushi chef did not have time logs available. Rice was on the counter at
136-138 degrees and was moved to heated hot hold unit to maintain
temperature.
|
23
|
Consumer advisory posted for raw or undercooked
foods
Inspector Comments
The consumer advisory provided does not disclose the foods on the menu
that are raw or undercooked. Sushi and Habachi menus are both lacking
indication on products served raw or undercooked.
|
33
|
Approved thawing methods used
Inspector Comments
Vacuum sealed fish was observed thawing in original package that
indicates to 'keep frozen'. Temp of each fish was evaluated for growth of
C.bot and voluntary disposal completed. Items in temp were removed from
original packaging to prevent growth.
|
34
|
Thermometers provided & accurate
Inspector Comments
Thermometers are lacking in the line refrigeration unit(s). Cold
holding equipment used for potentially hazardous food must have at least
one thermometer that is located to allow easy viewing of the temperature
display.
|
35
|
Food properly labeled; original container
Inspector Comments
Working containers of rice are not labeled with the common name of the
food. Working containers holding food or food ingredients that are
removed from their original packages, such as flour, herbs, salt, sugar
and spices must be labeled with the common name of the food. Bin was
labeled during inspection.
|
36
|
Insects, rodents & animals not present; no
unauthorized persons
Inspector Comments
The presence of fruit flies is not controlled as evidenced by flies
near the salad/coffee station, flies near 3 bay sink, and flies near
sushi bar. The presence of insects, rodents, and other pests must be
controlled to minimize their presence on the premises by routinely
inspecting the premises for evidence of pests, using acceptable methods
to control pests, eliminating harborage conditions and routinely
inspecting incoming shipments of food and supplies.
|
37
|
Contamination prevented during food preparation, storage
& display
Inspector Comments
Onions were being prepped on dish machine drainboard. Sushi fish was
being prepped at 3 bay sink.
|
37
|
Contamination prevented during food preparation, storage
& display
Inspector Comments
Bags of onions are stored on the floor in the kitchen. Food must be
stored at least 6 inches above the floor. Onions lifted during
inspection.
|
41
|
In-use utensils: properly stored
Inspector Comments
Rice utensil was stored in room temp water in between use. Bowels are
being used as scoops in containers of rice. Utensils used to dispense
non-potentially hazardous foods such as sugar and flour must be stored in
the food item with their handles above the top of the food within the
container. Bowls removed and utensils stored dry.
|
43
|
Single-use & single-service articles: properly stored
& used
Inspector Comments
Single use items are not stored inverted to protect the food contact
surface. Containers inverted during inspection.
|
52
|
Garbage & refuse properly disposed: facilities
maintained
Inspector Comments
The outside dumpster is not covered. Receptacles and waste handling
units for refuse, recyclables and returnables shall be kept covered.
|
|
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