Did Blake Filippi bring the cookies to the CCA coronation party?

Health Department inspections at our new state Representative’s business flags food safety problems

By Will Collette

When the Charlestown Citizens Alliance (CCA Party) posted its invitation for people to attend the November 17 swearing in of its newly elected or re-elected Charlestown Town Council members, they made a point of noting that cookies were going to be served.

They also had Rep.-elect Blake Filippi (I-Militia), as well as Sen.-elect Elaine Morgan (R) attend and administer the oath of office. Besides the issues with the oath-giving (click here), I hope they didn’t ask Filippi to supply the advertised cookies especially after I saw the Health Department reports on the Filippi family business on Block Island, Ballard’s Inn.

I have regularly provided readers with run-downs on RI Health Department inspection reports. After looking up Ballard’s record, I’ll be adding them to the regular list as well because I found that Ballard’s was dinged with thirty food safety violations, some of them pretty nasty, just since last June.

Given Ballard’s history of failing to pay its workers the wages they are due, it’s not surprising that they have a food safety problem. Underpaid workers are not very motivated to bust their asses for the boss.

Ballard’s also appears to be a chronic offender, and many of its violations are repeats for such things as filthy meat slicers, storing food at unsafe temperatures, sloppy food handling and potential contamination. In addition to the 30 violations since June, they were cited for 15 violations in 2013 and 41 violations in 2012. 

That's a total of 86 food safety violations in the past two and a half years.

As aways, I have pasted in the inspector reports verbatim from the Health Department’s website below.

During his successful campaign against Rep. Donna Walsh (D), Filippi claimed he runs Ballard’s making him a job creator, so maybe he can explain this record and whether he is committed to public health and safety.

Or will his libertarian Tenth Amendment colors come out and will he try to use his new position as state Representative to curb those jack-booted Health Department inspectors? We’ll find out soon after he gets sworn in next January.

Keep reading to see Ballard’s record of inspection reports for the past three years for yourself.

BALLARDS INN  42 WATER STREET NEW SHOREHAM, RI 02807 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 08/26/2014  # Violation 20 Proper cold holding temperatures Inspector Comments Walk-in #2 was holding contents at (44) degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. All PHF was moved to another walk-in. The unit must be serviced to ensure a cold hold of 41*F or below 54 Adequate ventilation & lighting; designated areas used Inspector Comments Bread walk-in light fixture is not working Per PIC waiting for parts, due a complete unit must be replaced.

BALLARDS INN 
42 WATER STREET NEW SHOREHAM, RI 02807
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/07/2014 

# Violation 7 No bare hand contact with ready to eat (RTE) foods. Inspector Comments An employee was observed touching ready to eat food "limes" 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. 8 Adequate handwashing facilities supplied and accessible Inspector Comments Both handsinks in kitchen were blocked by equipment and breadracks. A handwashing sink shall be accessible at all times for employee use. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments Deli slicer had an accumulation of food and debris. Must be maintained clean. 20 Proper cold holding temperatures Inspector Comments The salad unit and fry food unit were not holding contents at 41*F. Salad unit(hummus 53, pico 50, cooked vege 51*F) and fry unit (chicken wings and crab cakes 49*F overnight). Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. 33 Approved thawing methods used Inspector Comments Scallops and fish were observed thawing in 2 bay prep with only 1 spout. Food must be submerged with running water. Food was moved to walk-in. 41 In-use utensils: properly stored Inspector Comments The (ice scoop) is stored on an unclean surface (top of ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location. 54 Adequate ventilation & lighting; designated areas used Inspector Comments The light in walk-in #2 was not working.

BALLARDS INN  42 WATER STREET NEW SHOREHAM, RI 02807 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 06/26/2014  # Violation 4 Proper eating, tasting, drinking or tobacco use Inspector Comments An open employee's beverage container was observed in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container and exposed food. 8 Adequate handwashing facilities supplied and accessible Inspector Comments Soap was not available at the handsink at the bars. 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 in the bars (outside and small inside) were lacking paper towels. 8 Adequate handwashing facilities supplied and accessible Inspector Comments The outside and small indoor bars do not have a handsink that is conveniently located and/or readily accessible. Handsinks must be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas. Handsinks shall be equipped with soap, paper towels, and signage. 13 Food separated & protected Inspector Comments Raw eggs were stored above produce in the walk-in cooler. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food rearranged during inspection. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The deli slicer had 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 Cooked onions which had been previously cooled were placed on grill top without side on. Onions observed during inspection at 84 degrees. Product moved to hot grill side for rapid reheating. 20 Proper cold holding temperatures Inspector Comments Garlic and oil was stored at room temperature. TCS food in burger cold hold unit was held at 47-71 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Most food had been placed in unit less than 2 hours earlier. Each item was evaluated and voluntary disposal completed. Unit must be serviced to ensure holding proper 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. 31 Proper cooling methods used; adequate equipment for temperature control Inspector Comments Chicken wings, chicken fingers, and clam cakes are placed in cold hold unit for cooling prior to service. Items between 72 and 98 degrees. Unit not designed to cool food rapidly. Cooling step added to process to cool foods prior to being placed in cold hold unit. 35 Food properly labeled; original container Inspector Comments Working containers of flour and 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. 37 Contamination prevented during food preparation, storage & display Inspector Comments Employees were observed using cups to scoop ice into drinks. Ice scoop with handle must be used to prevent contamination from hands. 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. 41 In-use utensils: properly stored Inspector Comments Spoons and scoops were stored in water in between uses. 43 Single-use & single-service articles: properly stored & used Inspector Comments Single service to go containers were not stored to protect the food contact surface. Items inverted during inspection. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Burger cold hold unit was not maintaining temperature. Large accumulation of water at the bottom of the unit. Food ranged in temperature from 47-71 degrees. Proof of service must be sent to RIDOH. Gaskets to cold hold unit are in poor repair. Cover to ice machine is in poor repair and has exposed insulation. 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. Food prep sink currently has air break with zip ties used to close gap. 53 Physical facilities installed, maintained & clean Inspector Comments Floor near kettles in buckling and missing grout. Physical facilities must be maintained in good repair. 54 Adequate ventilation & lighting; designated areas used Inspector Comments Light is required in walk-in #2. Additional light is needed in walk-in 1. 54 Adequate ventilation & lighting; designated areas used Inspector Comments Protective shielding is not provided for the lights in walk-in #1. 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.

BALLARDS INN  42 WATER STREET NEW SHOREHAM, RI 02807 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 06/19/2013  # Violation 12 Required records available: shellstock tags, parasite destruction Inspector Comments Shellstock located in seafood walk-in cooler 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 Deli slicer had an accumulation of food debris. This must be properly washed, rinsed and sanitized before next use and during times of temporary storage. 37 Contamination prevented during food preparation, storage & display Inspector Comments Boxes of frozen foods stored on the floor in the walk-in freezer. Foods must be store at least 6" above the floor. 41 In-use utensils: properly stored Inspector Comments (Bowls) are being used as scoops in containers of rice and flour. 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.

BALLARDS INN  42 WATER STREET NEW SHOREHAM, RI 02807 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 05/29/2013  # Violation 12 Required records available: shellstock tags, parasite destruction Inspector Comments Shellstock tags not with bulk shellsthock. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The slicer had an accumulation of food/debris and the ceiling of the ice machine had an accumulation of a black substance. The food contact surfaces of equipment must be clean to sight and touch. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments Dishwasher machine not properly sanitizing-No change in test strip. Inspector noticed old chemical, changed chem and re-tested - ok Must resanitize all food contact items. 20 Proper cold holding temperatures Inspector Comments Foods of one cold hold walk-in not maintained at 41 degree F or below. Condensor has frozen up overnight. Voluntary disposal done on most potentially hazardous food. Some saved due to morning delivery. Walk-in must not be used for PHF until 41 degrees F is maintained. 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. 37 Contamination prevented during food preparation, storage & display Inspector Comments Boxes of food are stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor. 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. 41 In-use utensils: properly stored Inspector Comments (Bowls) are being used as scoops in containers of ( ). 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 Cleaned equipment and utensils are not stored inverted. 46 Warewashing facilities: installed, maintained & used; test strips Inspector Comments The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the warewashing machine. 49 Plumbing installed; proper backflow devices Inspector Comments A hose is connected to a faucet. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid , liquid or gas contaminant into the water supply at each point of use at a food establishment.

BALLARDS INN  42 WATER STREET NEW SHOREHAM, RI 02807 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 07/10/2012  # Violation 49 Plumbing installed; proper backflow devices Inspector Comments Backflow prevention devices have not yet been installed on hoses because they had to be backordered.

BALLARDS INN  42 WATER STREET NEW SHOREHAM, RI 02807 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 07/02/2012  # Violation 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees F was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the themolabel (temperature indicator) affixed to the surface of a utensil to turn black. 16 Proper cooking time & temperatures Inspector Comments Hamburgers and salmon was cooked to less than 165 and 145 degrees F) Poultry and fish must be cooked to 165 and 145 degrees F or above for 15 seconds. Corrective action. Cooked to proper temperature. 19 Proper hot holding temperatures Inspector Comments Clam and crab cakes and stuffies was held at 77/80/79 respectively degrees. Potentially hazardous food must be maintained at 135 degrees F or above except during preparation, cooking or cooling. 33 Approved thawing methods used Inspector Comments Chicken and burgers was observed thawing on the counter. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, or as part of the cooking process. 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. 40 Washing fruits & vegetables Inspector Comments Cantaloupe's were not washed before attempting to be cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut. 41 In-use utensils: properly stored Inspector Comments During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location. 49 Plumbing installed; proper backflow devices Inspector Comments A hose is connected to the faucet at the steam jacket area This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid , liquid or gas contaminant into the water supply at each point of use at a food establishment. Owner states device is on back ordered. 53 Physical facilities installed, maintained & clean Inspector Comments The floors, walls, and ceiling in the ice machine area is in poor repair. The physical facilites must be approved material. Owner states 1 coat of epoxy was applied to floor. Discussed applying more layers. 53 Physical facilities installed, maintained & clean Inspector Comments The paint is peeling in the fryer area is in poor repair. The physical facilites must be maintained in good repair.

BALLARDS INN  42 WATER STREET NEW SHOREHAM, RI 02807 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 06/19/2012  # Violation 6 Hands clean & properly washed Inspector Comments Inspector observed dishwasher employee not washing hands between dirty and clean dishes. 6 Hands clean & properly washed Inspector Comments Inspector observed employees washing hands in 3-bay sink. Hands must be washed in a clean and sanitized handsink ONLY! 7 No bare hand contact with ready to eat (RTE) foods. Inspector Comments Inspector observed employee touching lettuce with bare hands. disposal done. 8 Adequate handwashing facilities supplied and accessible Inspector Comments Handsink not clean to sight near cook line. Handsink in warewash area not installed in compliance with code (plumbed with garden hose). 8 Adequate handwashing facilities supplied and accessible Inspector Comments Handsinks in kitchen and bar areas lacking soap and paper towels. 13 Food separated & protected Inspector Comments Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator such as raw beef over cooked lobster. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The meat slicer not clean to sight and touch. Can opener had an accumulation of food debris and blade was rusty. Can opener removed from service until blade is replaced. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments Inside of ice machines not clean to sight and touch (mold and minerals). Ice machines were shut down and immediately emptied and the cleaning and sanitizing process began. 16 Proper cooking time & temperatures Inspector Comments Facility searing the outside of hamburgers then holding partially cooked items at room temperature. This practice is not allowed. disposal done 20 Proper cold holding temperatures Inspector Comments Many cooked/sliced/chopped items not held in temperature control such as pre-cooked clam cakes held at 72*F and sliced tomatoes held at 63*F for more than four hours. Large disposal done 21 Proper date marking & disposition Inspector Comments Tuna salad, located in the walk-in cooler, 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. Opened, commercially processed ready-to-eat potentially hazardous food, held for more than 24 hours must be marked with the date the product was opened. 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. 36 Insects, rodents & animals not present; no unauthorized persons Inspector Comments The door to the outside, located in the back storage rooms, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Numerous holes to the outside of the building were also observed by inspector. 37 Contamination prevented during food preparation, storage & display Inspector Comments Food stored on the floor in walk-in coolers, wak-in freezers and dry storage areas. Food must be stored at least 6" above the floor in a dry clean area without risk of contamination. 37 Contamination prevented during food preparation, storage & display Inspector Comments Inspector observed a towel being used to cover open food. 41 In-use utensils: properly stored Inspector Comments Knives stored between equipement in areas of the the kitchen. 41 In-use utensils: properly stored Inspector Comments Scoops lacking handles are being used as scoops in ice bins and ice machines. 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 Straws for drinks etc. are not protected from bare hand contact with the lip/food contact surface. Straws with paper wrapping is recommended. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Many areas used duct tape and aluminum foil which are not a durable and easily cleanable surface. Inspector made recommendations during inspection. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments The hood system over steam kettles not designed to be easily cleanable and has cracked and peeling paint. This must be repaired and/or replaced. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Ice cream lids stuck down into ice cream. Sturdy/durable containers needed to prevent contamination of ice cream. 46 Warewashing facilities: installed, maintained & used; test strips Inspector Comments Facility lacking test strips to test the concentration of chemical sanitizer. 47 Non-food contact surfaces clean Inspector Comments Many non-food contact surfaces have an accumulation of dust, dirt, sand dead insects and food debris. All areas must be cleaned at a frequency to prevent such build-up. All areas were presented to PIC by inspector. 48 Hot & cold water available; adequate pressure Inspector Comments Hot water not provided for handsink in the warewash area. 49 Plumbing installed; proper backflow devices Inspector Comments Many hoses inside and outside as well as the steam kettles are lacking proper backflow prevention devices. 50 Sewage & waste water properly disposed Inspector Comments Outdoor ice bins at bar and 3-bay food prep sink lacking proper airgaps to prevent backsiphonage. 53 Physical facilities installed, maintained & clean Inspector Comments The threshold of a walk-in cooler is loose and holding puddling water. This must be repaired. 53 Physical facilities installed, maintained & clean Inspector Comments The walk-in freezer condensor near front door has a build-up of ice and the grates appear to have suffered some burning/melting. Food storage is prohibited under and around condensor until this unit is properly repaired. 53 Physical facilities installed, maintained & clean Inspector Comments The walls and floors in many areas such as the ice machine/liquor cage room have exposed beams on walls and ceilings. A durable easily cleanable surface must be installed. The concrete floor in the ice machine/liqour cage room is made of unsealed concrete. During exit interview PIC stated that a sealant was used for the concrete floor. A label from the product used must be provided. 54 Adequate ventilation & lighting; designated areas used Inspector Comments Inspector observed light shields broken/missing in some areas. These must be repaired or replaced. 54 Adequate ventilation & lighting; designated areas used Inspector Comments The hood ventilation system for the kettles was observed not venting the steam/condensate in an adequate manner. This must be repaired.