Progressive Charlestown: Health Department Inspectors cite over 100 violations at local food establishments

Some local favorites get dinged for health and safety violations

By Will Collette

Get out your barf bags, boys and girls, as we take another look at Health Department inspection reports on area eating establishments. This is a regular Progressive Charlestown feature and you can see all the articles we’ve done by clicking here. You can check out any food establishment (restaurant or food market) on the RI Health Department database for yourself by clicking here.

This batch of inspections were conducted during late September through December. I took a look at all of Charlestown’s listed establishments plus a sampling of Westerly and South Kingstown eateries.

In my last report, I expanded to include our new state Representative Flip Filippi’s Ballard’s Inn on Block Island, which has quite a colorful health and safety track record. It’s off season so they weren’t inspected in the last quarter of 2014.

In this installment, we’ll look at twenty local establishments. As usual, I have cut-and-pasted in their most recent inspection reports at the end of this article, which is what makes this longer than the usual Progressive Charlestown piece.

In Charlestown:

Charlestown Rathskeller – one inspection, five violations. That’s in addition to 13 other violations it has drawn since it reopened in September 2013.
Downey-Weaver Post – seven violations. They had 10 other violations between 2012 and 2013.
Famous Pizza of Charlestown – eight violations. They had 22 earlier violations.
General Stanton Inn – one inspection, no violations.
Kingston Pizza – one inspection, five violations. They have an additional 72 violations on their record, the highest number in Charlestown.

In South Kingstown:

Cap’n Jack’s – one inspection, 14 violations. Their record with the Health Department shows another 70 violations.
Estia – one inspection, six violations. They have 44 early black marks on their record.
Matunuck Oyster Bar – one inspection, six violations. Sixteen earlier violations.
The Mews – four inspections, six violations, including selling contraband fish. They have sixty earlier violations.
Shogun – Five inspections (they’ve had problems) and six new violations. The first three in the quarter were clean, but the two most recent were not. They had 37 violations in 2013 and the first part of 2014.
South County Hospital (cafeteria) – one inspection, six violations. Not a good thing in a hospital.
South County Hospital (coffee shop) – two inspections, the first clean, the second with three violations.
Trattoria Roma – one inspection, 18 violations. They have 29 prior violations.

In Westerly:

Corner Thai – one inspection, four violations.
Guytannos – one inspection, five violations.
New China Pavilion – three inspections. One was clean, the other two not so much with 23 violations. This is one of my favorite local Asian places mainly because they are usually clean, but these latest inspections are not good.
Shelter Harbor Inn – one inspection, seven violations.
Westerly Hospital cafeteria – one inspection, two violations

So what do you do with information like this?

The purpose of Health Department inspections is to protect public health and safety and it’s great that they have a public database you can use to get information for yourself.

Now you have to decide what to do with it.

Every eating establishment tries, to varying degrees , to look nice and clean for its customers, though there is a huge difference between how a greasy spoon diner or clam shack looks, compared to a fine dining establishment. Health Department inspection reports give you a look behind the image.

I have the expectation that a high-priced, fine dining establishment is going to be pristine; my expectations for a hot dog cart are much less. I expect, for example, that an expensive sushi restaurant, like Shogun in South Kingstown, to be absolutely clean since their main attraction is raw seafood.

I look at the nature of the violations. Regardless of the type of establishment, I don’t like to see inspector notes about mold, dirty cutting surfaces, food stored unsafely or at temperatures that are too high. Inspectors watch for the sanitary habits of staff – how they handle food, whether they wash their hands, wear gloves, etc. These habits are pretty good indicators of the general attitude at the establishment about customer health and safety.

You have to decide for yourself what you consider to be an acceptable risk based on this information and comparing it to how much you like a particular establishment. I was disappointed to see several of my favorite spots with black marks on their Health Department record in this cycle, but I have to decide whether these violations are enough to make me stop going. For some places, the answer is no, but for others, I think I’d rather go somewhere else.

I would like to see the Health Department start shutting down or suspending establishments with chronic and numerous violations or ones posing significant health risk. That’s overdue. I would also love to see the Health Department rate establishments, as they do in New York, with a simple code, and then require establishments to post their Health Department rating on their front door. You have the right to know.

I also think more localities should do their own inspecting. There are over 500 food establishments in Charlestown, Westerly and South Kingstown, far too many for the limited state Health Department staff to cover. Many municipalities used to have their own health departments – Charlestown did once – that had this, as well as water monitoring as their function. I think we need to revisit the need for local monitoring.

But in the meantime, this is what we’ve got. So check out the report cards for the twenty spots covered in this installment, starting with….

CHARLESTOWN RATHSKELLER TAVERN
489 A OLD COACH RD CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 10/09/2014

#	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 kitchen was blocked by racks of glasses. A handwashing sink shall be accessible at all times for employee use.
41	In-use utensils: properly stored Inspector Comments Bowls are being used as scoops in containers of potato chips. 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 Bar fruit tongs, scoop and knives observed stored in standing water. In-use utensils should be stored in a clean, dry location at 135 degrees F. or above or at 41 degrees F. or below.
54	Adequate ventilation & lighting; designated areas used Inspector Comments Protective shielding is not provided for the lights in the dishwashing area. 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.

DOWNEY-WEAVER POST NO 34
20 WHIPPLE AVENUE CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 09/24/2014

#	Violation
8	Adequate handwashing facilities supplied and accessible Inspector Comments The upstairs and downstairs bars are lacking a handsink. Running water, soap and paper towels must be provided to assure adequate handwashing in these areas.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments The ice machine had an accumulation of mildew/debris. The food contact surfaces of equipment must be clean to sight and touch.
21	Proper date marking & disposition Inspector Comments Pre-portioned cole slaw, 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. Per PIC cole slaw was served last week. Voluntary disposal completed.
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.
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 3-bay sink at the bar.
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.
53	Physical facilities installed, maintained & clean Inspector Comments The hole in the wall in the women's rest room upstairs must be repaired. The physical facilites must be maintained in good repair.

FAMOUS PIZZA
3986 OLD POST ROAD CHARLESTOWN, RI 02813
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 10/15/2014

#	Violation
8	Adequate handwashing facilities supplied and accessible Inspector Comments Soap was not available at the handsink in the public/employee bathroom. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
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.
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.
39	Wiping cloths: properly used & stored Inspector Comments The concentration of the sanitizer solution for the wet wiping cloths was 0 ppm. The required concentration for bleach sanitizer is 50-100 ppm. New sanitizer buckets prepared, tested at 50 ppm
41	In-use utensils: properly stored Inspector Comments Bowls are being used as scoops in containers of sugar. 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 Employee observed drying cleaned and sanitized equipment from high temp dishwasher with cloth towel.
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.
54	Adequate ventilation & lighting; designated areas used Inspector Comments Protective shielding is not provided for the lights in the prep area. 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.

GENERAL JOSEPH STANTON INN
4115 AB OLD POST ROAD CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 10/15/2014

No violations were marked out on this inspection.

KINGSTON PIZZA OF CHARLESTOWN INC
4159 OLD POST ROAD CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 09/24/2014

#	Violation
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.
31	Proper cooling methods used; adequate equipment for temperature control Inspector Comments Proper cooling methods were not used for potentially hazardous foods. Per interview of PIC, grinder sauce was placed hot in the refrigerator in containers greater than 4 inches deep. Sauce, which was cooked approximately 4 hours ago was divided into shallow uncovered containers and returned to walk-in-cooler for proper cooling.
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.
37	Contamination prevented during food preparation, storage & display Inspector Comments Large containers of shredded cheese are stored without covers. Food must be stored covered to avoid possible contamination.
47	Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the fan grates and shelving in the walk-in cooler have an accumulation of dust, dirt, food residue and other debris.

CAPN JACKS RESTAURANT
706 SUCCOTASH ROAD SOUTH KINGSTOWN, RI 02879
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 10/03/2014

#	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 The handsink in the dishroom was blocked by pan and scrub sponges. A handwashing sink shall be accessible at all times for employee use.
8	Adequate handwashing facilities supplied and accessible Inspector Comments Signage lacking at handsinks.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments The can opener, slicer and inside of raw bar ice machine had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Wash, rinse and sanitize prior to using.
39	Wiping cloths: properly used & stored Inspector Comments The concentration of the sanitizer solution for the wet wiping cloths was in excess of 200 ppm. The required concentration for bleach sanitizer is 50-100 ppm. New buckets prepared at proper concentration.
41	In-use utensils: properly stored Inspector Comments Bowls are being used as scoops in containers of dry goods. 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.
41	In-use utensils: properly stored Inspector Comments The ice scoop is stored on an unclean surface (liquor bottles ) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Utensils (cocktail forks) in the raw bar are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Ice wands stored on shelf in freezer. Food contact utensils must be stored to protect from environmental contamination.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Ice wands stored on shelf in freezer. Food contact utensils must be stored to protect from environmental contamination.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Gaskets located in the low boy cooler in the second kitchen area were not in good repair.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Coving located in the raw bar area was not in good repair.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Soda gun hose 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. Beverage gun was moved and contaminated ice was disposed.
54	Adequate ventilation & lighting; designated areas used Inspector Comments Protective shielding is not provided for the lights in the walk-in cooler area. 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.

ESTIA RESTAURANT AND PIZZA
28 OLD TOWER HILL ROAD SOUTH KINGSTOWN, RI 02879
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 12/15/2014

#	Violation
8	Adequate handwashing facilities supplied and accessible Inspector Comments The handsink in the bar was lacking paper towels.
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.
34	Thermometers provided & accurate Inspector Comments Thermometers are lacking in the refrigeration units. 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.
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.
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.
47	Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the walls and fan grates in the walk-in-cooler and hood/ventilation system over the cooking area have an accumulation of dust, dirt, food residue and other debris.

MATUNUCK OYSTER BAR
629 SUCCOTASH RD SOUTH KINGSTOWN, RI 02879
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 12/16/2014

#	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 The handsink in the kitchen was lacking paper towels.
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.
31	Proper cooling methods used; adequate equipment for temperature control Inspector Comments Proper cooling methods were not used for potentially hazardous foods. Per interview of PIC, cooked butternut squash was placed hot in the refrigerator in containers greater than 4 inches deep. Proper cooling methods were observed with other foods in the walk-in-cooler. Squash was being used in a bisque currently in prep.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Knives observed stored between wall and knife rack. Wall area behind knife rack is not easily cleanable. Knives were washed, rinsed and sanitized in dishwasher.
47	Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the hood and grates over the cooking area have an accumulation of dust, dirt, food residue and other debris. Professional hood cleaning scheduled next month.

MEWS TAVERN
456 MAIN STREET SOUTH KINGSTOWN, RI 02879
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 10/01/2014

#	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.

MEWS TAVERN
456 MAIN STREET SOUTH KINGSTOWN, RI 02879
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 09/16/2014

#	Violation
18	Proper cooling time & temperatures Inspector Comments Chili, which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Disposal completed.
31	Proper cooling methods used; adequate equipment for temperature control Inspector Comments Proper cooling methods were not used for potentially hazardous foods. Per interview of chef pasta was placed hot in the refrigerator in a container greater than 4 inches deep. Pasta was broken down onto sheet pans and returned to WIC.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Rice spoons stored in water. Utensils must be stored on a clean, dry surface or in water 135 degrees or above.

MEWS TAVERN
456 MAIN STREET SOUTH KINGSTOWN, RI 02879
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 09/09/2014

#	Violation
9	Food obtained from approved source Inspector Comments Per PIC, tuna and striped bass were purchased with cash off dock/boat in Snug Harbor. No invoices were available. Disposal completed for all tuna and bass as it was purchased from an unapproved source.

MEWS TAVERN
456 MAIN STREET SOUTH KINGSTOWN, RI 02879
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 09/09/2014

#	Violation
9	Food obtained from approved source Inspector Comments Tuna and striped bass were purchased from a local commercial fishing boat out Snug Harbor, RI. Fish Embargoed.

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: 12/05/2014

#	Violation
20	Proper cold holding temperatures Inspector Comments Various potentially hazardous foods were held at 50 degrees F. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Electrical breaker had been shut off over night and power was lost to refrigerated prep unit. Disposal completed.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Gaskets on doors of refrigerated prep unit and 2 door upright cooler are in poor repair.
54	Adequate ventilation & lighting; designated areas used Inspector Comments Protective shielding is not provided for the lights in the ( ) area. 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.

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: 11/07/2014

#	Violation
8	Adequate handwashing facilities supplied and accessible Inspector Comments The handsink in the kitchen was lacking paper towels.
18	Proper cooling time & temperatures Inspector Comments 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 and denature completed.

No violations were marked out on this inspection.

SOUTH COUNTY HOSPITAL
100 KENYON AVENUE SOUTH KINGSTOWN, RI 02879
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 10/20/2014

#	Violation
8	Adequate handwashing facilities supplied and accessible Inspector Comments The hand sinks in the kitchen and dishroom were lacking paper towels.
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.
43	Single-use & single-service articles: properly stored & used Inspector Comments Single service/use items such as plastic domed lids and Styrofoam plates were not stored to protect the food/lip contact surfaces.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Wood is used in the construction of the wall behind 3-bay sink in the dishwashing area. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
47	Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the gaskets in various refrigerator units, ventilation units of ovens and ceiling in dishwashing area, have an accumulation of dust, dirt, food residue and other debris.
53	Physical facilities installed, maintained & clean Inspector Comments The floors in the walk-in refrigeration unit in the dry storage is in poor repair. Floor was observed cracked with condensate seeping from underneath. The physical facilites must be maintained in good repair.

SOUTH COUNTY HOSPITAL COFFEE SHOP
100 KENYON AVENUE SOUTH KINGSTOWN, RI 02879
Facility Type: Food Service (Non-Profit)
Facility Status: Active
Inspection Date: 12/08/2014

#	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.
43	Single-use & single-service articles: properly stored & used Inspector Comments Single service spoons, forks, and knives are not stored with the lip-contact surface facing in the same direction to avoid possible contamination by bare hands.
50	Sewage & waste water properly disposed Inspector Comments The ice machine is lacking an air gap; air break observed. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Hose from ice machine was suspended above drain funnel.

SOUTH COUNTY HOSPITAL COFFEE SHOP
100 KENYON AVENUE SOUTH KINGSTOWN, RI 02879
Facility Type: Food Service (Non-Profit)
Facility Status: Active
Inspection Date: 12/08/2014

No violations were marked out on this inspection.

TRATTORIA ROMANA SOUTH
71 SOUTH COUNTY COMMONS WAY SOUTH KINGSTOWN, RI 02879
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 12/11/2014

#	Violation
1	Certified manager as required; compliance with Code or correct responses. Inspector Comments The Person in charge was not knowledgeable of cooling methods and procedures, proper handsink maintenance, date marking, and proper washing, rinsing and sanitizing of food contact surfaces. 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.
8	Adequate handwashing facilities supplied and accessible Inspector Comments The handsinks in the wait station and bar were lacking paper towels.
8	Adequate handwashing facilities supplied and accessible Inspector Comments Soap was not available at the handsink in the 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 Handsink in the bar is lacking signage.
11	Food in good condition, safe & unadulterated Inspector Comments Cloth towels, which were not clean to sight, were observed touching oysters and lettuce. Oysters and lettuce were voluntarily discarded
11	Food in good condition, safe & unadulterated Inspector Comments Breading was left out uncovered overnight under the time clock. Breading was voluntarily disposed of.
12	Required records available: shellstock tags, parasite destruction Inspector Comments One bag of shellstock (mussels), located in reach-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. Tags were observed with all other shellstock.
14	Food-contact surfaces: cleaned & sanitized Inspector Comments The slicer, can opener and knives in the knife rack had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All food contact surfaces were washed, rinsed and sanitized.
18	Proper cooling time & temperatures Inspector Comments Chicken stock and large meatballs, which were prepared in advance, were not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Stock and meatballs voluntarily disposed.
21	Proper date marking & disposition Inspector Comments Various foods, located in the refrigerators, 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.
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.
31	Proper cooling methods used; adequate equipment for temperature control Inspector Comments Proper cooling methods were not used for potentially hazardous foods. Per interview of PIC, demi glace and tomato sauce were placed hot in the refrigerator in covered containers greater than 4 inches deep. Sauces, which were prepared within 1.5 hours were divided into shallow containers, left uncovered and placed in walk-in cooler for proper cooling.
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Food containers, stacked inside each other, were observed wet. Equipment must be allowed to air-dry before being stored.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments The cutting boards in the kitchen (prep coolers) are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
47	Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the mixer have an accumulation of dust, dirt, food residue and other debris.
50	Sewage & waste water properly disposed Inspector Comments The sink used for food preparation is lacking an air gap (air break observed). 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 fan grates in the walk-in-cooler have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
53	Physical facilities installed, maintained & clean Inspector Comments The covers to the reach-in ice cream freezer and the prep table in the kitchen area are in poor repair. The physical facilites must be maintained in good repair.

CORNER THAI CAFE
55 BEACH ST WESTERLY, RI 02891
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 10/02/2014

#	Violation
37	Contamination prevented during food preparation, storage & display Inspector Comments Fly strips hanging in food prep area.
37	Contamination prevented during food preparation, storage & display Inspector Comments Onions and potatoes are stored on the floor in the walk-in. Food must be stored at least 6 inches above the floor.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Duct tape is used in the construction of shelving in the 3 bay sink area. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
47	Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the gasket on a refrigerator have an accumulation of dust, dirt, food residue and other debris.

GUYTANNOS INTERNATIONAL CAFE
OCEAN PLAZA WESTERLY, RI 02891
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 10/02/2014

#	Violation
35	Food properly labeled; original container Inspector Comments Working containers of 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.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Gasket located in the food prep area was not in good repair. Torn.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments 3 bay sink faucet located in the food prep area was not in good repair.
49	Plumbing installed; proper backflow devices Inspector Comments The pre-flush spray hose at the pre-wash sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
53	Physical facilities installed, maintained & clean Inspector Comments The floor and wall junctures in the food prep do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.

NEW CHINA PAVILION INC
SUITE 21-22 WESTERLY, RI 02891
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 11/21/2014

#	Violation
8	Adequate handwashing facilities supplied and accessible Inspector Comments Soap was not available at the handsink in the kitchen. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
13	Food separated & protected Inspector Comments Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator ( such as chicken above vegetables ). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
21	Proper date marking & disposition Inspector Comments Eggrolls 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.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments The presence of rodent is not controlled as evidenced by inspector visually seeing a dead rodent in the dumpster. 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.
47	Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the door handles and gaskets of equipment have an accumulation of dust, dirt, food residue and other debris.
52	Garbage & refuse properly disposed: facilities maintained Inspector Comments The area around the dumpster needs to be cleared for proper pest control bait stations.

NEW CHINA PAVILION INC
SUITE 21-22 WESTERLY, RI 02891
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 11/06/2014

#	Violation
8	Adequate handwashing facilities supplied and accessible Inspector Comments The handsink in the kitchen was blocked by items. A handwashing sink shall be accessible at all times for employee use.
8	Adequate handwashing facilities supplied and accessible Inspector Comments The handsink in the kitchen was lacking paper towels and hand soap.
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 chicken stored above potatoes ). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Chicken was moved to a walk-in.
21	Proper date marking & disposition Inspector Comments Eggrolls, chicken fingers, and cooked pork 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 Raw fish on in house menu and also on sushi chef's special roll 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.
26	Toxic substances properly identified, stored & used Inspector Comments A can of raid insect killer was stored under hand sink at sushi bar.
36	Insects, rodents & animals not present; no unauthorized persons Inspector Comments The door to the outside, located in the food prep area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
37	Contamination prevented during food preparation, storage & display Inspector Comments Buckets of food are stored on the floor in the walk-in refrigerator and freezer. Food must be stored at least 6 inches above the floor.
38	Personal cleanliness Inspector Comments Staff are not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment utensils, linens and unwrapped single-service and single-use articles.
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.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Wood is used in the construction of cutting board in the food prep area. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Lightshield located in the food prep area was not in good repair. Duct taped and cracked.
47	Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the door handles and gaskets of equipment have an accumulation of dust, dirt, food residue and other debris.
50	Sewage & waste water properly disposed Inspector Comments The condensate from the sushi bar refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
53	Physical facilities installed, maintained & clean Inspector Comments Mops not allowed to air dry. Stored in mop bucket.
53	Physical facilities installed, maintained & clean Inspector Comments The floor in the food storage area is in poor repair. The physical facilites must be maintained in good repair.
53	Physical facilities installed, maintained & clean Inspector Comments The faucet in the on the 3 bay sink is in poor repair. The physical facilites must be maintained in good repair. Dripping.

NEW CHINA PAVILION INC
SUITE 21-22 WESTERLY, RI 02891
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 10/27/2014

No violations were marked out on this inspection.

SHELTER HARBOR INN INC
10 WAGNER ROAD WESTERLY, RI 02891
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 12/09/2014

#	Violation
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 shrimp ). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
17	Proper reheating procedures for hot holding Inspector Comments Marinara, cheese, and gravy which was cooled, was only reheated to ( 75 )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. Corrective action was to reheat to 165 degrees.
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. Such as burgers, oysters on the half and ahi tuna. Written advisory is also on the wrong page. Needs to be on the same page pertaining to item.
34	Thermometers provided & accurate Inspector Comments Thermometers are lacking in the 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.
37	Contamination prevented during food preparation, storage & display Inspector Comments Knives stored between equipment while not in use. Corrective action was utensils were put through dishwasher.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Cold water faucet knob is missing located in the basement food prep area was not in good repair.
45	Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments 3 door reach in refrigerator on the grill line located in the food prep area was not in good repair. ( Pooling water ). Facility shall retain invoice for inspector.

THE WESTERLY HOSPITAL
25 WELLS ST WESTERLY, RI 02891
Facility Type: Food Service (Non-Profit)
Facility Status: Active
Inspection Date: 10/20/2014

#	Violation
42	Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Utensils in the cook line are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
47	Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the gasket on a refrigerator and the ceiling in the walk-in refrigerator have an accumulation of mold.

Thursday, January 22, 2015

Health Department Inspectors cite over 100 violations at local food establishments