When your food bites back

New Health Department reports on local food establishments

By Will Collette

This is the latest in the on-going series in Progressive Charlestown covering food health and safety, drawing on inspections by the RI Department of Health. This article covers the first quarter of 2015, January through March. For coverage of earlier reports, click here. To check a food establishment yourself on the Health Department’s database, click here. 

The state just set up a new service where you can sign up for e-mail alerts to let you know when your favorite restaurants have been inspected. Click here.

There are around 7,300 food establishments in Rhode Island and 19 Health Department food inspectors. Two of those food inspectors are supposed to cover almost 600 restaurants and food stores just in the three towns of Charlestown (94) and neighboring Westerly (315) and South Kingstown (186).

Each of the 19 inspectors is expected to cover around 400 sites. According to the Department, they focus their efforts on “the highest-risk facilities.”

During the first quarter of 2015, January through March, the inspectors were on the job despite the wild weather, though in Charlestown, they didn’t inspect any restaurants, only food stores. They were a lot more active in Westerly and South Kingstown where, unlike Charlestown, places tend to stay open during the winter.

They also didn’t inspect Ballard’s on Block Island owned by extremist state Rep. Blake “Flip” Filippi and his family. Ballard’s drew 30 health department safety violations in 2014. Flip is a libertarian who doesn’t believe in the government inspecting for unsafe food – let the free market handle it, right Flip? Nowhere in the Constitution does it say the jack-booted thugs from the government have the right to see whether there’s e-coli bacteria in the salad bar.

Food safety made some headlines a few weeks ago when GoLocalProv used the methodology we use on local restaurants to look at 50 school cafeterias around the state with the highest number of violations. The Health Department has a separate database for cafeterias. According to GoLocal, some of our local schools come out badly.

Westerly was the worst in the state for the number of violations (52). Chariho Tech was 11^th worst. Chariho High School ranked #47. Charlestown Elementary did not make the list because it “only” had five violations in its inspection last December. That inspection report leads the list of verbatim inspection reports copied below.

We choose where we go to buy food or eat a restaurant meal based on a lot of factors, mostly food taste and type, convenient location and price. Review web sites such as Yelp.com can help. For example, they rated South Kingstown restaurants and named the Matunuck Oyster Bar as #1. Two Little Fish won the #1 Yelp rating for Westerly. The Rathskeller got #1 ranked by Yelp in Charlestown.

Health department safety reports don’t factor into the Yelp ratings, but they are important to me and, I suspect, a few others. 

I am also concerned about other issues, such as labor issues, not just because I am a pinko progressive, but because mistreated staff can translate into problems with the food and the service. Flip’s Ballard’s Inn has a history of cheating its workers out of wages. Most recently, the Rhode Island-based Cilantro’s Mexican food chain was nailed for cheating its workers.

Now, proceeding to this quarter’s safety inspection results, you will find the following establishments listed. I looked at all Charlestown reports and a smattering of Westerly and South Kingstown ones, mainly popular places or places I know well.

In Charlestown, besides Charlestown Elementary with its five violations, there were inspections done at:

• The Country Food Mart – two inspections in February, one clean and one with two violations. A total of 29 since 2012, but pretty clean lately.
• Cumberland Farms had another clean inspection in March.
• Michael’s Foodmart had two inspections in March and drew a total of 21 violations. They also had 21 violations in 2014, zero in 2013, 17 in 2012 and 13 in 2011 for a total of 72 in the database.

That’s it for first quarter Charlestown inspections. 

In South Kingstown,

• Belmont Market, one of CCA leader Cliff Vanover’s haunts, they had two inspections in February that resulted in 16 violations, plus another violation for the Sushi-Go concession within the store. Not the first violations for either Belmont or Sushi-Go. Belmont drew 15 violations in 2013 and 2014. Sushi-Go drew 7 last year.

Speaking of sushi, I am sticking to my earlier advice that when you buy sushi in South Kingstown, make sure it’s cooked. That’s based not only on Sushi-Go but on the records of high-end purveyors Shogun (no inspections this quarter) and Kabuki.

• Kabuki was inspected in three times in the first quarter and apparently needed it, drawing violations each time for a total of 30 violations, most of the type you don’t want to see in a sushi joint. They are a repeat offender.
• The Mews is on the list again after their January inspection added five more violations to their list (39 others between 2011 and 2014).

Among Westerly’s 315 establishments, I looked at a selection of inspection reports…

• Two of notorious Westerly pol Bob Ritacco’s favorite joints drew four violations each during Feburary inspections: the Calabrese Society and the Westerly Yacht Club.

Some of my favorite places got dinged in the first quarter:

• My favorite local Asian place, the New China Pavilion had eight violations in January. They had a bad year last year with 30 violations.
• The Haversham had three inspections in the first quarter that resulted in 14 violations.
• The Fishery fish store had a March inspection with two violations.
• And last but definitely not least for this installment, the Shelter Harbor Inn was inspected on April 7 and drew 18 violations. They had a bad year last year with a total of 19 violations.

Here are cut-and-paste copies of the actual Health Department inspection reports for the establishments mentioned above.

CHARLESTOWN ELEMENTARY SCHOOL 363 CAROLINA BACK ROAD CHARLESTOWN, RI 02813 Facility Type: Food Service (Non-Profit) Facility Status: Active Inspection Date: 12/19/2014
# 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. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was less than 50 ppm. Chlorine sanitizing solutions must be between 50-100 ppm. Chlorine sanitizer in machine was primed and corrected to 50 ppm. 52 Garbage & refuse properly disposed: facilities maintained Inspector Comments The dumpster outside is located on the ground. The outdoor storage surface for refuse, recyclables and returnables must be constructed of nonabsorbent materail such as concrete or asphalt and must be smooth, durable, and sloped to drain. 53 Physical facilities installed, maintained & clean Inspector Comments The floor tiles in the dry storage area are in poor repair, not smooth, durable or easily cleanable. The physical facilites must be maintained in good repair. 53 Physical facilities installed, maintained & clean Inspector Comments The reach-in freezer doors, gaskets and areas just inside the doors are in poor repair. Tape observed on inside of freezer door jam was in poor repair and falling off; ice buildup observed on door frame. The physical facilites must be maintained in good repair.
COUNTRY FOOD MART  4063 SOUTH COUNTY TRAIL CHARLESTOWN, RI 02813  Facility Type: Cash Registers - 1-2 Facility Status: Active Inspection Date: 02/27/2015
No violations were marked out on this inspection.
COUNTRY FOOD MART  4063 SOUTH COUNTY TRAIL CHARLESTOWN, RI 02813  Facility Type: Cash Registers - 1-2 Facility Status: Active Inspection Date: 02/17/2015
# Violation 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Light in walk-in cooler was not in good repair. 47 Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the floor of the walk-in, and all sinks have an accumulation of dust, dirt, food residue and other debris.
CUMBERLAND FARMS #1262 4169 OLD POST RD CHARLESTOWN, RI 02813 Facility Type: Cash Registers - 3-5 Facility Status: Active Inspection Date: 03/06/2015
No violations were marked out on this inspection.
MICHAELS FOODMART EDITOR'S NOTE: Their sign now says East West Market but hey, this is Rhode Island, the land where we begin giving directions by saying "Go left where the Almacs used to be...." 5680 POST ROAD CHARLESTOWN, RI 02813 Facility Type: Cash Registers - 1-2 Facility Status: Active Inspection Date: 01/15/2015
# Violation 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The quarternary ammonia concentration in the sanitizing solution of the 3-bay sink and buckets was 100 ppm. According to the manufacturer's use directions, the concentration of the quarternary ammonia must be 150-200 ppm. Added another 1/2 sanitizing tablet to sink, corrected to 200 ppm. Sanitizing buckets were corrected.
MICHAELS FOODMART  5680 POST ROAD CHARLESTOWN, RI 02813  Facility Type: Cash Registers - 1-2 Facility Status: Active Inspection Date: 01/07/2015
# Violation 1 Certified manager as required; compliance with Code or correct responses. Inspector Comments The Person in charge was not knowledgeable of proper cooking temperatures, hand washing procedures, cooking temperatures, datemarking, proper storage of hazardous foods, and cleaning procedures for food and non-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. Demonstrated and reviewed proper 3-bay sink set-up, food thermometer calibration, cleaning and sanitizing of slicer, reheating, and cooling. 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 Signage is lacking at handsinks in employee bathroom and handsink. 11 Food in good condition, safe & unadulterated Inspector Comments Observed deli meat fragments in lettuce stored in deli sandwich prep cooler. Inspector observed slicer with meat, lettuce and tomato debris. Per PIC slicer was not washed, rinsed and sanitized between cutting beef, lettuce and tomato. Lettuce and tomato were voluntarily disposed. 13 Food separated & protected Inspector Comments Raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator ( such as eggs over produce). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Eggs moved to bottom shelf. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments Per interview of staff, slicers were not washed, rinsed and sanitized between slicing different types of deli meat and when changing from slicing potentially hazardous foods (deli meats) to raw vegetables. The surfaces of equipment that contacts potentially hazardous foods such as meats, cheeses and raw produce, must be washed rinsed and sanitized before changing from different meats, cheeses and raw fruits and vegetables. Produce was disposed and slicer was effectively washed, rinsed and sanitized. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The food thermometer and thermometer holder had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Thermometer and holder were thoroughly washed, rinsed, sanitized and calibrated. 17 Proper reheating procedures for hot holding Inspector Comments Meatballs and sauce, which was cooled, was only reheated to 98 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/sauce were stirred and returned to oven for adequate heating. Meatballs tested at 178 degrees F. 20 Proper cold holding temperatures Inspector Comments Tuna salad was held at 64 degrees F. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Tuna was divided into shallow uncovered pans and placed in walk-in cooler for proper cooling. 21 Proper date marking & disposition Inspector Comments Deli meat and cheese, 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. 26 Toxic substances properly identified, stored & used Inspector Comments Chlorine bleach sanitizer solution was in excess of 200 ppm. A bleach sanitizer solution applied to food contact surfaces must be applied at 50 ppm. Solution was discarded and quat solution from 3 bay sink was used to sanitize slicer. 34 Thermometers provided & accurate Inspector Comments Thermometers are lacking in the walk-in cooler, deli prep cooler, and self serve 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 Muffins and pastry packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents and the name and place of the business. 37 Contamination prevented during food preparation, storage & display Inspector Comments Carton of eggs are stored on the floor in the walk-in cooler. 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. 42 Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Chips, crackers, single service utensils and take out containers were stored in employee bathroom. All items relocated. 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. Chlorine test strips available. Establishment must have Quat test strips. 47 Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the deli display cooler, deli prep cooler, smallwares in prep unit and cooler fan grates have an accumulation of dust, dirt, food residue and other debris. 52 Garbage & refuse properly disposed: facilities maintained Inspector Comments The outside dumpster is not covered and overflowing. Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered. 53 Physical facilities installed, maintained & clean Inspector Comments The floor in the walk-in cooler and deli prep unit surfaces have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
BELMONT MARKET PLACE 608 KINGSTOWN ROAD SOUTH KINGSTOWN, RI 02879 Facility Type: Cash Registers - 6 or more Facility Status: Active Inspection Date: 02/20/2015
# Violation 26 Toxic substances properly identified, stored & used Inspector Comments Chlorine sanitizer solution was in excess of 200 ppm. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppms(parts per million)
BELMONT MARKET PLACE  608 KINGSTOWN ROAD SOUTH KINGSTOWN, RI 02879  Facility Type: Cash Registers - 6 or more Facility Status: Active Inspection Date: 02/09/2015
# Violation 1 Certified manager as required; compliance with Code or correct responses. Inspector Comments The Person in charge was not knowledgeable of proper cold holding requirements, glove use, proper storage of raw foods. 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. 4 Proper eating, tasting, drinking or tobacco use Inspector Comments An open employee's beverage container was observed in a food preparation area (cheese cutting area). Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container and exposed food. 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. 13 Food separated & protected Inspector Comments Raw animal foods were not stored properly to prevent cross-contamination (Turkey over pork). 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 can opener and knife stored in knife rack had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. 20 Proper cold holding temperatures Inspector Comments Deli meats and cheeses were held between 45 and 47 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Equipment temperature was adjusted and follow-up temperature was 41 degrees and below. 26 Toxic substances properly identified, stored & used Inspector Comments Employees medicines were not stored to prevent the contamination of food, equipment or utensils. 26 Toxic substances properly identified, stored & used Inspector Comments Chlorine sanitizer solution was in excess of 200 ppm. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppms(parts per million) 37 Contamination prevented during food preparation, storage & display Inspector Comments Cup cake pans are stored on shelf under employee belongings. 42 Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Employee observed wiping stem thermometer with fingers after sanitizing in sanitizing bucket. Probe thermometer was washed, rinsed and sanitized and allowed to air dry. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments The cutting board in the sandwich prep unit is 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. 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 wall tiles and coving in the meat department area is in poor repair. The physical facilites must be maintained in good repair. 53 Physical facilities installed, maintained & clean Inspector Comments The fan coverings in the meat room and 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 sliding doors to the meat/seafood display cooler are in poor repair, covered with tape which is no longer smooth, durable and easily cleanable. The physical facilites must be maintained in good repair.
FIVE GUYS BURGERS AND FRIES 600 KINGSTOWN RD WAKEFIELD, RI 02879 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 01/13/2015
# Violation 53 Physical facilities installed, maintained & clean Inspector Comments Floor drain was backed up and water was pooling on kitchen floor during inspection. Per PIC this has been a reoccurring issue.
KABUKI RESTAURANT AND LOUNGE 91 OLD TOWER HILL RD WAKEFIELD, RI 02879 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 03/02/2015
# Violation 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, chicken, cooked approximately 4 hours ago was placed hot in reach-in cooler in a container greater than 4 inches. Chicken was divided into shallow metal containers, left uncovered and returned to cold hold unit for proper cooling. 33 Approved thawing methods used Inspector Comments Vacuum packed fish observed thawing in 2-door reach in cooler in a sealed package. Packaging was pierced to create an oxygen-rich environment. 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 chlorine bleach sanitizer is 50 ppm. 41 In-use utensils: properly stored Inspector Comments Bowls 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.
KABUKI RESTAURANT AND LOUNGE  91 OLD TOWER HILL RD WAKEFIELD, RI 02879  Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 02/12/2015
# Violation 7 No bare hand contact with ready to eat (RTE) foods. Inspector Comments An employee was observed touching ready to eat food (cucumber)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. Cucumber voluntarily disposed. 8 Adequate handwashing facilities supplied and accessible Inspector Comments Soap was not available at 1 of the 3 handsinks in the sushi 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 behind the cook's line and sushi line are lacking signage. 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, noodles (cooked at approximately noon) were placed hot in the walk-in refrigerator in covered containers greater than 4 inches deep. Noodles were divided into shallow pans, left uncovered and returned to walk-in to allow for proper cooling. 33 Approved thawing methods used Inspector Comments Fish and beef were observed thawing on the counter; shrimp observed thawing in sanitizing bay of 3-bay sink. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing. 33 Approved thawing methods used Inspector Comments Vacuum packed fish observed thawing in 2 door reach in cooler in a sealed package. Vacuum wrap/seal must be broken to avoid potential foodborne illness. Packages of fish were pierced to create an oxygen-rich environment. 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. Ice scoop and bucket sent to dishwasher for proper wash, rinse and sanitizing. 41 In-use utensils: properly stored Inspector Comments Rice spoon observed stored in standing water. Spoon must be stored on a clean, dry surface or in water 135 degrees or higher. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Gaskets located on the 2-door reach in cooler doors are not in good repair. 54 Adequate ventilation & lighting; designated areas used Inspector Comments Protective shielding is not provided for the lights in the storage area near 3-bay sink 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.
KABUKI RESTAURANT AND LOUNGE  91 OLD TOWER HILL RD WAKEFIELD, RI 02879  Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 01/13/2015
# Violation 1 Certified manager as required; compliance with Code or correct responses. Inspector Comments The Person in charge was not knowledgeable of separation/storage of raw animal products, clean/sanitizing of food contact surfaces, handsink set up, sanitizing concentration and date marking . 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 handsink in the kitchen was lacking paper towels. 8 Adequate handwashing facilities supplied and accessible Inspector Comments Soap was not available at one (1) of the three (3) handsinks in the sushi area. 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 Signage is lacking at the handsink behind the cook line. 12 Required records available: shellstock tags, parasite destruction Inspector Comments Raw fresh fish is used to prepare sushi. Raw fish that may contain parasites must be frozen before service or sale in a ready-to-eat form (-4 degrees F or below for 7 days, -31 degrees F or below for 15 hours or -31 degrees F or below until solid and then stored at -20 F or below for 24 hours) before service. Provide parasite destruction letter to RI DOH/Office of Food Protection, attn. Karen. 13 Food separated & protected Inspector Comments Raw animal foods were not stored properly to prevent cross-contamination (raw chicken over raw beef, shrimp). 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 can opener and slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Per interview with PIC, slicer is used no more than 1x/month. Cleaned equipment, used infrequently, should be covered in storage to prevent possible contamination. 21 Proper date marking & disposition Inspector Comments Portioned rice and various ready-to-eat PHF's, 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. 26 Toxic substances properly identified, stored & used Inspector Comments Employees medicines were not stored to prevent the contamination of food, equipment or utensils. 26 Toxic substances properly identified, stored & used Inspector Comments Chlorine sanitizer solution was in excess of 200 ppm. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppms(parts per million). New buckets prepared and tested at 50 ppm 37 Contamination prevented during food preparation, storage & display Inspector Comments Boxes of frozen food are stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor. 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. Scoop returned to dish machine for proper wash, rinse and sanitizing 41 In-use utensils: properly stored Inspector Comments Bowls are being used as scoops in containers of flour, salt rice and MSG. 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. Scoops removed from bins. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Gaskets located on the 2 door upright cooler were not in good repair. 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 storage area off the 3-bay sink 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.
MEWS TAVERN 456 MAIN STREET SOUTH KINGSTOWN, RI 02879 Facility Type: Caterer or Commissary Facility Status: Active Inspection Date: 01/14/2015
# Violation 6 Hands clean & properly washed Inspector Comments An employee was observed washing their hands at the 3-bay sink. Food employees shall clean their hands in a designated handwashing sink, not in a service (mop)sink, warewashing or food prep sink. 8 Adequate handwashing facilities supplied and accessible Inspector Comments The handsink in the open pizza kitchen was lacking paper towels and signage. 8 Adequate handwashing facilities supplied and accessible Inspector Comments The handsink in the open pizza kitchen was blocked by water, steel scrubber and a barrel. A handwashing sink shall be accessible at all times for employee use. 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. 34 Thermometers provided & accurate Inspector Comments Thermometer in 2 door upright cooler not functioning properly. Replacement thermometer was placed in unit.
SUSHI-GO AT BELMONT MARKET 600 KINGSTOWN ROAD SOUTH KINGSTOWN, RI 02879 Facility Type: Food Processor Retail - In-State Facility Status: Active Inspection Date: 02/09/2015
# Violation 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.
CALABRESE SOCIETY 28 PLEASANT STREET WESTERLY, RI 02891 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 02/16/2015
# 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. Facility shall manually sanitize in 3 bay sink until serviced. 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. 49 Plumbing installed; proper backflow devices Inspector Comments A hose is connected to the faucet at the mop sink. 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. Corrective action : Hose was disconnected at time of inspection. 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.
NEW CHINA PAVILION INC SUITE 21-22 WESTERLY, RI 02891 Facility Type: Seats - Less than 50 Facility Status: Active Inspection Date: 01/30/2015
# Violation 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. Dishes were removed during time of inspection. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The veggie slicer located at the sushi bar had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Veggie slicer cleaned during time of inspection. 37 Contamination prevented during food preparation, storage & display Inspector Comments Food was observed being prepped in the 3-bay sink. 41 In-use utensils: properly stored Inspector Comments Utensils were observed stored in standing room temperature water in between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location. Utensils were moved during time of inspection. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Wood is used in the construction of non-food contact surfaces throughout the facility. Materials must be replaced as needed with smooth, durable, and easily cleanable. 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. 50 Sewage & waste water properly disposed Inspector Comments Clamp to ice machine drainage hose is not in good repair with leaking water. 50 Sewage & waste water properly disposed Inspector Comments The condensate from the walk-in cooler is draining into a cooking pan. Condensate drainage and other nonsewage liquids must drain into a drain. 53 Physical facilities installed, maintained & clean Inspector Comments The floors throughout the facility are in poor repair.
SHELTER HARBOR INN INC 10 WAGNER ROAD WESTERLY, RI 02891 Facility Type: Caterer or Commissary Facility Status: Active Inspection Date: 04/07/2015
# Violation 1 Certified manager as required; compliance with Code or correct responses. Inspector Comments The Person in charge did not assure compliance with critical code requirements. 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. 18 Proper cooling time & temperatures Inspector Comments Chowder which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Corrective action was to dispose of product. 21 Proper date marking & disposition Inspector Comments Cooked potatoes and fish located in the basement walk-in 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. 31 Proper cooling methods used; adequate equipment for temperature control Inspector Comments Proper cooling methods were not used for potentially hazardous foods. 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. 34 Thermometers provided & accurate Inspector Comments The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. 37 Contamination prevented during food preparation, storage & display Inspector Comments Food is stored on the floor in the basement walk-in freezer. Food must be stored at least 6 inches above the floor. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments 3 door refrigerator located on the grill line area was not in good repair. Unit is pooling water under bottom shelf and is rusty. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments 2 gaskets on refrigerators located in the top/basement area was not in good repair. 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 3 bay sink. Wiping tested at 50-100 ppm chlorine. 49 Plumbing installed; proper backflow devices Inspector Comments A hose is connected to the water line below the dishwasher. 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. Corrective action was to disconnect hose. 53 Physical facilities installed, maintained & clean Inspector Comments The wall in the dishwasher area is in poor repair. The physical facilites must be maintained in good repair. ( Hole in wall ) 53 Physical facilities installed, maintained & clean Inspector Comments The hood in the grill/fryer area has an accumulation of grease and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. Retain invoice for inspector. 53 Physical facilities installed, maintained & clean Inspector Comments The ceiling in the basement food prep/ storage area is covered with black plastic that is 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. 53 Physical facilities installed, maintained & clean Inspector Comments The floor under the mat in the dishwasher area is in poor repair. The physical facilites must be maintained in good repair.
THE FISHERY UNIT E8 WESTERLY, RI 02891 Facility Type: Cash Registers - 1-2 Facility Status: Active Inspection Date: 03/12/2015
# Violation 50 Sewage & waste water properly disposed Inspector Comments The drain to the seafood case 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. Drain has an air break. 51 Toilet facilities: properly constructed, supplied & cleaned Inspector Comments The door to the toilet room is not self-closing.
THE FISHERY  UNIT E8 WESTERLY, RI 02891  Facility Type: Cash Registers - 1-2 Facility Status: Active Inspection Date: 03/10/2015
No violations were marked out on this inspection.
THE HAVERSHAM 336 POST ROAD WESTERLY, RI 02891 Facility Type: Caterer or Commissary Facility Status: Active Inspection Date: 02/26/2015
# Violation 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. 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 3 bay sink at the bar. 49 Plumbing installed; proper backflow devices Inspector Comments A hose is connected to the faucet at the mop sink. 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. Corrective action hose was disconnected. 54 Adequate ventilation & lighting; designated areas used Inspector Comments Protective shielding is not provided for the lights in the back ice machine 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.
THE HAVERSHAM  336 POST ROAD WESTERLY, RI 02891  Facility Type: Caterer or Commissary Facility Status: Active Inspection Date: 02/04/2015
# Violation 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. 7 No bare hand contact with ready to eat (RTE) foods. Inspector Comments An employee was observed touching ready to eat food ( hard boiled eggs )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. 21 Proper date marking & disposition Inspector Comments ( Twice baked potatoes ), 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 The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. 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. 35 Food properly labeled; original container Inspector Comments Working containers of oils/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. 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. 53 Physical facilities installed, maintained & clean Inspector Comments The walls in the grill prep area has 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 floor in the back food area near walk-in is in poor repair. The physical facilites must be maintained in good repair. 54 Adequate ventilation & lighting; designated areas used Inspector Comments Protective shielding is not provided for the lights in the grill line 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.
THE HAVERSHAM  336 POST ROAD WESTERLY, RI 02891  Facility Type: Caterer or Commissary Facility Status: Active Inspection Date: 02/02/2015
No violations were marked out on this inspection.
WESTERLY YACHT CLUB 1 WATCH HILL ROAD WESTERLY, RI 02891 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 02/16/2015
# Violation 35 Food properly labeled; original container Inspector Comments Working containers of chicken stock 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 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 iodine sanitizing solution for the dishwasher at the bar. 49 Plumbing installed; proper backflow devices Inspector Comments A hose is connected to a water line next the hand sink. 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. Corrective action : hose was disconnected.