temperature observations observations...

Food Establishment Inspection Report

Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775

No. of Risk Factor/Invervention Violations 1 Date 08/02/2011

No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:50 PM

Score (optional) Time Out 03:15 PM

EstablishmentLITTLE ROADY SNACK WAGON

Address14 CHARNLEY AVENUE

City/StateHOPKINTON, RI

Zipcode02832

Telephone4014475358

License/Permit #FSV28350

Permit HolderLITTLE ROADY SNACK WAGON

Purpose of InspectionOpening

Est. TypeMobile Food Service

Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)

TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp

Ambient / Cold-Hold Unit 38.0 ° F

OBSERVATIONS AND CORRECTIVE ACTIONSItem

NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.

8 Violation of Code: [6-301.12] The handsink in the kitchen was lacking paper towels and soap.Owner will stock with supplies. New Violation. Correct By: 08/05/2011

34 Violation of Code: [4-302.12] 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. New Violation. Correct By: 08/05/2011

46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink ) New Violation. Correct By: 08/03/2011

Remarks Application paid w/DOH/Food Protection-5/13/11

FMC#19106-Richard Ruggieri-active

Menu: fried foods,burgers fully cooked,hotdogs,snacks,beverages,ice-cream

Food suppliers Rest.Depot and Warwick Ice Cream

Non-latex gloves to be used per owner

Water-public from Coventry RV park-Collwells (fresh and dumping station)

Tanks for water-40 gall.fresh;65 gall. gray

Truck has three bay sink,handsink,cold units,grill,fryers

Quat sanitizer to be used.

Establishement meets minimum requirements of RIDOH/Food Protection at time of inspection.All local permits must be obtained.

Signed paper copy in file.

Person in Charge (Signature) Date: 08/03/2011

Inspector (Signature) Shirley Gaudreau (188) Date: 08/02/2011

CPF00-12-03-PG2 A-2



No. of Risk Factor/Invervention Violations 0 Date 10/14/2011No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:30 AM

Score (optional) 0.00 Time Out 09:00 AM

EstablishmentFLOUR GIRLS BAKING COMPANY, LLC

Address62 MARION RD

City/StateMATTAPOISETT, MA

Zipcode02739

Telephone(508) 241-2553


Permit HolderFLOUR GIRLS BAKING COMPANY, LLC

PurposeOpening


Risk CategoryPre-Packaged NPHF

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.

IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R

COS=corrected on-site during inspection R=repeat violation

Compliance Status COS R

Demonstration of Knowledge1 IN Certified manager as required; compliance with Code or correct

responses.

Employee Health2 IN Management awareness; policy present

3 IN Proper use of reporting, restriction & exclusion

Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use

5 IN No discharge from eyes, nose or mouth

Preventing Contamination by Hands6 IN Hands clean & properly washed

7 IN No bare hand contact with ready to eat (RTE) foods.

8 IN Adequate handwashing facilities supplied and accessible

Approved Source9 IN Food obtained from approved source

10 N/O Food received at proper temperature

11 IN Food in good condition, safe & unadulterated

12 N/A Required records available: shellstock tags, parasite destruction

Protection from Contamination13 IN Food separated & protected

14 IN Food-contact surfaces: cleaned & sanitized

15 IN Proper disposition of returned, previously served, reconditioned & unsafe food


Potentially Hazardous Food Time/Temperature16 N/O Proper cooking time & temperatures

17 N/A Proper reheating procedures for hot holding

18 N/A Proper cooling time & temperatures

19 N/A Proper hot holding temperatures

20 IN Proper cold holding temperatures

21 N/O Proper date marking & disposition

22 N/A Time as a public health control: procedures & records

Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods

Highly Susceptible Populations24 IN Pasteurized foods used; prohibited foods not offered

Chemical25 IN Food additives: approved & properly used

26 IN Toxic substances properly identified, stored & used

Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan

Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.

GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.

Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation

Compliance Status COS RSafe Food and Water

28 Pasteurized eggs used when required

29 Water & ice from approved source

30 Variance obtained for specialized processing methods

Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature

control

32 Plant food properly cooked for hot holding

33 Approved thawing methods used

34 Thermometers provided & accurate

Food Identification35 Food properly labeled; original container

Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons

37 Contamination prevented during food preparation, storage & display

38 Personal cleanliness

39 Wiping cloths: properly used & stored

40 Washing fruits & vegetables

Compliance Status COS RProper Use of Utensils

41 In-use utensils: properly stored

42 Utensils, equipment & linens: properly stored, dried & handled

43 Single-use & single-service articles: properly stored & used

44 Gloves used properly

Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,

constructed & used

46 OUT Warewashing facilities: installed, maintained & used; test strips

47 Non-food contact surfaces clean

Physical Facilities48 Hot & cold water available; adequate pressure

49 Plumbing installed; proper backflow devices

50 Sewage & waste water properly disposed

51 Toilet facilities: properly constructed, supplied & cleaned

52 Garbage & refuse properly disposed: facilities maintained

53 Physical facilities installed, maintained & clean

54 Adequate ventilation & lighting; designated areas used


Inspector (Signature) () Follow-up: Follow-up Date:



No. of Risk Factor/Invervention Violations 0 Date 10/14/2011No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:30 AM


EstablishmentFLOUR GIRLS BAKING COMPANY, LLC

Address62 MARION RD

City/StateMATTAPOISETT, MA

Zipcode02739

Telephone5082412553


Permit HolderFLOUR GIRLS BAKING COMPANY, LLC





Ambient / Refrigerator 39.0 ° F



46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the ( chlorine)sanitizing solution for the( 3 bay sink) New Violation. Correct By: 10/14/2011

Remarks menu; coffee,donuts,bars,cookies

No FMC required

bakery tissue available

chlorine sanitizer

food must be kept at least 6 inches off the floor

Meets minimal RI DOH requirements. Obtain all local permits

paper copy of report signed


Inspector (Signature) () Date: 10/14/2011

CPF00-12-03-PG2 A-2






EstablishmentLA MAMI

Address1ST FL

City/StatePROVIDENCE, RI

Zipcode02907

Telephone4016540789


Permit HolderLA MAMI



Risk CategoryCook/Serve




46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink) New Violation. Correct By: 12/15/2011

49 Violation of Code: [5-304.11-14] Gray water tank dripping under truck;needs to have gasket and cover to be tight fitting. New Violation. Correct By: 12/15/2011

Remarks Mobile Application paid w/ DOH

Menu:fried chicken,hamburger,hotdogs

FMC#19675-active

Truck has:handsink,3 bay sink,quat tablets,35 gallon tank fresh water ,tank under truck for gray water,vinyl gloves and refrigeration

Reviewed no bare hand contact with ready to eat foods and three bay sink set up.

Establishment meets minimum recquirements of RIDOH/Food Protection at time of inspection.All local permits must be obtained.

Signed paper copy in file w/ Margarita Nunez



CPF00-12-03-PG2 A-2




No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:20 AM


EstablishmentROCKET

Address255 EAST PUPNAM ROAD

City/StatePUTNAM, CT

Zipcode06260

Telephone8606895585


Permit HolderROCKET





Ambient / Refrigerator 31.0 ° F Ambient / Deli Display Cooler 32.0 ° F




Remarks Application paid w/DOH/Food Protection

FMC-processing-Patricia Meneguzzo

Menu; burger raw,hotdogs/soups macaroni and chesse,salads,grilled cheese,baked goods.All foods to be made on truck.

Truck has; handsink,3 bay sink,2 cold units,grill,fryerolator,ovens,25 gallon fresh water and 35 gallon gray water,plastic gloves,quat sanitizer

Establishment meets minimum recquirements of RIDOH/Food Protection at time of inspection.

All local permits must be obtained.




CPF00-12-03-PG2 A-2






EstablishmentWALTS HOT DOG

Address483 TRIPPS CORNER ROAD

City/StateEXETER, RI

Zipcode02822

Telephone4012955933


Permit HolderWALTS HOT DOG

Purpose of InspectionEnvironmental Complaint






7

Violation of Code: [3-301.11] An employee was observed touching ready to eat food (hot dog bun)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. Buns disposed of, printed material on BHC provided. New Violation. Correct By: 09/19/2011

41 Violation of Code: [3-304.12] Utensils stored in sanitizer in-between uses. Utensils must be kept on a clean dry surface in-between uses and washed, rinsed, sanitized and air dried every 4 hours under continuous use. Printed material provided. New Violation. Correct By: 09/19/2011

Remarks ONE SHOULD NOT ASSUME THAT BECAUSE A COMPLAINT INITIATED AN INSPECTION THAT THE COMPLAINT IS VALID.Re: Complaint of BHC, BHC observed at time of visit.

Approved to sell, hot dogs, bottled/canned beverages, and prepackaged items.

NO certified safety manager required.

Person in Charge (Signature) Walter Linton Date: 09/19/2011

Inspector (Signature) Lori Motta (191) Date: 09/19/2011

CPF00-12-03-PG2 A-2






EstablishmentJOEDEGA

Address110 COMSTOCK PARKWAY

City/StateCRANSTON, RI

Zipcode02921

Telephone(401) 312-0945


Permit HolderJOEDEGA

PurposeOpening






Compliance Status COS RDemonstration of Knowledge

1 IN Certified manager as required; compliance with Code or correct responses.



Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use

5 N/O No discharge from eyes, nose or mouth

Preventing Contamination by Hands6 N/O Hands clean & properly washed

7 N/O No bare hand contact with ready to eat (RTE) foods.






Protection from Contamination13 N/A Food separated & protected

14 N/A Food-contact surfaces: cleaned & sanitized


Compliance Status COS RPotentially Hazardous Food Time/Temperature

16 N/A Proper cooking time & temperatures



19 N/A Proper hot holding temperatures





Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered

Chemical25 N/A Food additives: approved & properly used











control
















constructed & used











Inspector (Signature) Shirley Gaudreau (188) Follow-up: 1 Follow-up Date:Food Establishment Inspection Report





EstablishmentJOEDEGA

Address110 COMSTOCK PARKWAY


Zipcode02921

Telephone4013120945


Permit HolderJOEDEGA





Ambient / Cold-Hold Unit 42.0 ° F Ambient / Refrigerator 25.0 ° F



46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the ( quat)sanitizing solution for the( 3 bay sink) New Violation. Correct By: 03/23/2012

Remarks Owner: John Olinger

Menu: coffee,expresso,tea,commercial made sweets,no cooking

Truck has: small handsink,three bay sink,cold unit,ice bin,vinyl gloves,sanitizer,clean water tank 50 galls,gray water tank 65 galls.Ice to be purchased commercial. Establishment meets minimum rquirements of RIDOH/Food Protection at time of inspection. All local permits must be obtained.Signed papaer copy in file.



CPF00-12-03-PG2 A-2






EstablishmentSUGARUSH

Address61 NEW HAMPSHIRE STREET


Zipcode02920

Telephone(401) 751-5256


Permit HolderSUGARUSH

PurposeOpening










16 N/O Proper cooking time & temperatures

17 N/O Proper reheating procedures for hot holding







8 OUT Adequate handwashing facilities supplied and accessible








19 N/O Proper hot holding temperatures

















control



34 OUT Thermometers provided & accurate













constructed & used











Inspector (Signature) Shirley Gaudreau (188) Follow-up: 1 Follow-up Date:






EstablishmentSUGARUSH

Address61 NEW HAMPSHIRE STREET


Zipcode02920

Telephone4017515256


Permit HolderSUGARUSH








8 Violation of Code: [6-301.11] 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. New Violation. Correct By: 04/17/2012

34 Violation of Code: [4-204.112] Thermometers are lacking in the (cold unit ) 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. New Violation. Correct By: 04/17/2012


Remarks Application paid w/DOH/Food Protection

FMC-processing-Thomas Zannini

Menu: toasted cheese,soups commercial made

Truck has;Vinyl gloves on truck,Generator on truck for cold unit,Pump for handsink and 3 bay sink,hold tank on floor in truck,reheat on truck to 135F degrees,cook and serve on truck

Establishment meets minimum requirements of RIDOH/Food Protection at time of inspection.All local premits must be obtained.Signed paper copy in file.



CPF00-12-03-PG2 A-2






EstablishmentSOUTHSIDE FOOD AND CATERING SERVICES

Address271 WASHINGTON ST


Zipcode02905

Telephone(401) 632-1254


Permit HolderSOUTHSIDE FOOD AND CATERING SERVICES

PurposeOpening
















10 N/A Food received at proper temperature










21 N/A Proper date marking & disposition

















control
















constructed & used

















EstablishmentSOUTHSIDE FOOD AND CATERING SERVICES

Address271 WASHINGTON ST


Zipcode02905

Telephone4016321254


Permit HolderSOUTHSIDE FOOD AND CATERING SERVICES





Ambient / Refrigerator 38.0 ° F water / 3 bay sink 125.0 ° F




46 Violation of Code: [4-302.13-14] The facility is lacking quat sanitizer and test strips to measure the concentration of the quat sanitizing solution for the 3 bay sink. New Violation. Correct By: 04/27/2012

Remarks Type:Opening/Seasonal Truck

Person in charge:Leo Medina, Owner

FMC181640:Joel M. Esperanza

Menu:Hot wings, french fries, hamburgers, hot dogs, steak sandwiches.

Will have cart attached to serve ice-cream.

Facility has:3 bay sinkk, handsink w/soap and paper towels, refrigerator, double grill, coffee machine, slush machine (not presently in use)warmer for buns and hot dogs, vinyl gloves on truck.

Upon getting all above violations corrected:Establishment meets minimum requirements for RIDOH/Food Protection at time of inspcetion.


Signed copy in file.



CPF00-12-03-PG2 A-2






EstablishmentFRITURAS ARCOIRIS

Address270 K CHAD BROWN ST


Zipcode02908

Telephone4014299876


Permit HolderFRITURAS ARCOIRIS





Ambient / freezer 10.0 ° F Ambient / Cold-Hold Unit 30.0 ° F Ambient / Refrigerator 40.0 ° Fwater / Prep Area 105.0 ° F




Remarks Owner;Micheal Santana

FMC Victor Santana-processing

Menu; cook and serve,chicken and beef,cook form raw to customer,french fries

Truck has: handsink,3 bay sink,quat sanitizer,freezer,cold unit,plastic gloves,generator,25 gall water,grey water tank under truck.

Establushment meets minimum requirements of RIDOH/Food Protection at time of inspection.


Signed paper copy in file by owner Miguel Santana.


Inspector (Signature) Shirley Gaudreau (188)

Date: 06/16/2012

CPF00-12-03-PG2 A-2





Score (optional) Time Out 11:00 AM

EstablishmentRADISH

Address89 PENN ST


Zipcode02909

Telephone(781) 330-6826


Permit HolderRADISH

PurposeOpening

























18 N/O Proper cooling time & temperatures









Conformance with Approved Procedures27 IN Compliance with variance, specialized process & HACCP plan









control
















constructed & used










Date: 08/28/2012

Person in Charge (Signature)







EstablishmentRADISH

Address89 PENN ST


Zipcode02909

Telephone7813306826


Permit HolderRADISH







46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the ( chlorine)sanitizing solution for the( 3 bay sink) New Violation. Correct By: 08/31/2012

Remarks PIC Tim Silva

FMin process

Prep kitchen - licensed- at J&W for food prep in 2 mo.

no food to be brought from or stored at home.

menu: veggie and chicken wraps

all refrigeration must be able to maintain PHF at 41 degrees or below.

Chlorine for sanitizer

Potable and waste water tanks ok

bread- 7 stars

veggies- farm fresh

Meets minimal RI DOH requirements. Obtain all local permits

Paper copy signed



CPF00-12-03-PG2 A-2






EstablishmentJUDAS FOOD BUS

Address42 MARION AVE


Zipcode02905

Telephone() -


Permit HolderJUDAS FOOD BUS

PurposeOpening











































control
















constructed & used

46 Warewashing facilities: installed, maintained & used; test strips







53 OUT Physical facilities installed, maintained & clean X



Inspector (Signature) Paulette Bowers (158) Follow-up: 1 Follow-up Date:






EstablishmentJUDAS FOOD BUS

Address42 MARION AVE


Zipcode02905

Telephone


Permit HolderJUDAS FOOD BUS







34 Violation of Code: [4-204.112] Thermometers are lacking in the (reach-in ) 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. New Violation. Correct By: 10/05/2012

53 Violation of Code: [6-501.11-12] Holes in walls of truck,light shield missing over prep table.Pictures were sent showing correction. Corrected On-Site. New Violation. Correct By: 10/05/2012

Remarks

Venezier restaurant has given written approval for Judas Food Bus to use their facilities to prepare and store his food and to dispose of his waste water. Truck has a ten gallon water heater, potable and waste water tanks, three bay sink, hand sink. Pictures were sent showing correction of holes in wall of truck and light shield installed. This truck has a menu of cold sandwiches only. Salad unit and reach-in refrigerator on truck. This truck meets the minimum requirements of R.I. Dept of Health, all other local permits must be obtained. Signed paper copy in file.


Inspector (Signature) Paulette Bowers (158) Date: 09/21/2012

CPF00-12-03-PG2 A-2






EstablishmentCASTAWAY GOURMET LLC

Address60 SELINA LANE

City/StatePORTSMOUTH, RI

Zipcode02871

Telephone4018466914


Permit HolderCASTAWAY GOURMET LLC







45 Violation of Code: [4-202.11-12] Wood is used in the construction of cabinet doors. 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. Owner will construct cabinet doors with a durable cleanable surface. New Violation. Correct By: 07/25/2012

Remarks Re: opening inspection for a mobile food establishment.

FMC07251

Illness reporting, bare hand contact and reheating for hot holding reviewed.

Approved to sell/serve salads, commercially prepared soups, cook serve meat, quiche prepared on truck.

Any other food preparation must be approved by RIDOH prior to offering for sale/service.

Hot water tanks will be filled by water obtained by town of Portsmouth water supply.

Hot water available, 3 bay sink and hand sink in place.

Meets minimum requirements for RIDOH.

All other local permits are required.


Inspector (Signature) Lori Motta (191) Date: 05/25/2012

CPF00-12-03-PG2 A-2






EstablishmentPHILADELPHIA EXPERIMENT

Address42 LANE 2

City/StateWARWICK, RI

Zipcode02888

Telephone(860) 480-8966


Permit HolderPHILADELPHIA EXPERIMENT

PurposeOpening







Demonstration of Knowledge1 IN Certified manager as required; compliance with Code or correct

responses.















Potentially Hazardous Food Time/Temperature16 N/O Proper cooking time & temperatures












Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or


injury. Public Health Interventions are control measures to prevent foodborne illness or injury.








control















Utensils, Equipment and Vending45 OUT Food & non-food contact surfaces cleanable, properly designed,

constructed & used

















EstablishmentPHILADELPHIA EXPERIMENT

Address42 LANE 2


Zipcode02888

Telephone8604808966


Permit HolderPHILADELPHIA EXPERIMENT





Ambient / Cold-Hold Unit 38.0 ° F Ambient / Refrigerator 40.0 ° F



45 Violation of Code: [4-501.11-12] Knobs in three bay sink need to be replaced. New Violation. Correct By: 10/15/2012

Remarks Application paid w/DOH

FMC-Jarod Schoeder-processing

Menu:steak and cheese,beverages,chips

Truck has:handsink,small 3 bay sink,grill,flattop,2 cold units,40 gall hold tanks,60 gall.waste water,vinyl gloves,thermometere,test strips,quat,steamunits

Establishment meets minimum requirements of RIDOH/Food Protection.All local permits must be obtained.




CPF00-12-03-PG2 A-2






EstablishmentISABELS COOKING

Address244 SOUTH MAIN ST

City/StateATTLEBORO, MA

Zipcode02703

Telephone8574720360


Permit HolderISABELS COOKING







8 Violation of Code: [6-301.13] Soap was not available at the handsink in the establishment. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. New Violation. Correct By: 10/10/2012

8 Violation of Code: [6-301.12] The handsink in the kitchen was lacking paper towels. New Violation. Correct By: 10/10/2012

14 Violation of Code: [4-501.114] The establishment @ the time of inspection was lacking sanitizer. New Violation. Correct By: 10/10/2012

20 Violation of Code: [3-501.16] The cold hold unit of the establishment was not operational @ time of inspection. New Violation. Correct By: 10/22/2012

37 Violation of Code: [3-307.11] Splash guard is needed between handsink and fryolator. New Violation. Correct By: 10/10/2012

46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink. New Violation. Correct By: 10/10/2012

46 Violation of Code: [4-204.118-120] The establishment is lacking air drying racks or drainboards for self draining. New Violation. Correct By: 10/10/2012

48 Violation of Code: [5-103.11-12] The truck @ the time of inspection does not have cold/hot running water. New Violation. Correct By: 10/10/2012

53 Violation of Code: [6-501.11-12] The truck floor has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean. New Violation. Correct By: 10/10/2012

Remarks Type:Opening for year round mobile venderPIC:Rosa Teixeira

FMC approved by S. Gaudreau

Menu:Burgers, hot dogs, italian sausages, french fries, chicken fingers, snacks and beverages.

Distributors:Restaurant Depot, BJ's

Truck has:3 bay sink, grill, hot hold/warmer, hand sink, fryolator, deep freezer, beverage cooler.

Facility needs:sanitzier & test strips, soap & paper towels, thermometer, air drying rack, splash guard between hand sink and fryolator.

The facility needs to be thoroughly cleaned and sanitized, the cold/hot water needs to be on, refrigeration/freezer needs to be on and thermometers must be available.

Facility is not approved by RIDOH/Food Protection @ this time.

Owner to contact inspector @ 222-7723 for re-inspection when above violations have been corrected.




CPF00-12-03-PG2 A-2






EstablishmentEL PARAISO DE DIOS

Address61 DANIEL AVE


Zipcode02909

Telephone4015451345


Permit HolderEL PARAISO DE DIOS







1 Violation of Code: [2-102.11] The Person in charge was not knowledgeable of sanitizing practices for 3 bay sink, hot holding or cold holding temperatures. 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. New Violation. Correct By: 09/25/2012

14 Violation of Code: [4-501.114] The establishment is lacking sanitizer for the 3 bay sink. New Violation. Correct By: 09/25/2012

20 Violation of Code: [3-501.16] The cold holding units were not operational @ time of inspection. New Violation. Correct By: 09/25/2012

34 Violation of Code: [4-204.112] 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. New Violation. Correct By: 09/25/2012


36

Violation of Code: [6-501.111-112] The presence of roaches is not controlled as evidenced by activity. 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. New Violation. Correct By: 09/25/2012

37 Violation of Code: [3-307.11] Splash guard needed between hand sink & 3 bay sink. New Violation. Correct By: 09/25/2012

53 Violation of Code: [6-501.11-12] The walls in the rear of the establishment have miniture holes and are in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 09/25/2012

54 Violation of Code: [6-202.11] Protective shielding is not provided for the lights in the food processing 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. New Violation. Correct By: 09/25/2012

Remarks Type:Mobile Vendor

PIC:Yasmin Peralta, Owner

Menu:French fries, fried chicken, fried plantain, natural juices, hot and cold sandwiches.

Distributor: Restaurant Depot

Establishment has:commercial refrigerator, fryolator, 3 bay sink (*no sanitizer), hand sink w/soap and paper towels, grill, warmer, & drink cooler.

Establishment needs:vinly gloves, refrigeration units must be operational, thermometers must be in place, holes must be filed, light shield must be on light, roaches must be eliminated.

FMC needs to demonstrated knowledge of food safety practices & procedures.

Owner will contact inspector @ 222-7723 when all above violations have been corrected.

Establishment does not meet minimum requirements for RIDOH/Food Protection @ time of inspection.


Person in Charge (Signature) Yasmin Peralta, Owner Date: 10/22/2012


CPF00-12-03-PG2 A-2






EstablishmentCLAM JAMMERS FOOD TRUCK

Address294 GREAT ISLAND RD

City/StateNARRAGANSETT, RI

Zipcode02882

Telephone(401) 783-9600


Permit HolderCLAM JAMMERS FOOD TRUCK

PurposeOpening













































control














constructed & used

46 IN Warewashing facilities: installed, maintained & used; test strips
















EstablishmentCLAM JAMMERS FOOD TRUCK

Address294 GREAT ISLAND RD

City/StateNARRAGANSETT, RI

Zipcode02882

Telephone4017839600


Permit HolderCLAM JAMMERS FOOD TRUCK





Ambient / Cold-Hold Unit 42.0 ° F Ambient / 4 dr. cold unit 35.0 ° F




Remarks FMC#processing-Paul Troxell

Application paid w/DOH

Menu: Fried fish,clams,scallops,french frys,commercial made chowder

Quality seafood and Sysco purveyor of foods

Faciility has;3 bay sink,hand sink,30 gall.water tank,45 gall. grey water tank,test strips,vinyl gloves,heater for water,propane for stove,quat sanitizer,using licensed faciity in Narr. to dispose

Establishemtn meets minimum requirements of RIDOH/Food Protection.



Person in Charge (Signature)

Date: 11/05/2012


CPF00-12-03-PG2 A-2






EstablishmentHOT DOGS ON THE RUN INC

Address42 DAYTON AVENUE


Zipcode02889

Telephone(401) 732-7737


Permit HolderHOT DOGS ON THE RUN INC

PurposeRoutine




















14 OUT Food-contact surfaces: cleaned & sanitized






19 IN Proper hot holding temperatures


21 IN Proper date marking & disposition















control
















constructed & used

















EstablishmentHOT DOGS ON THE RUN INC

Address42 DAYTON AVENUE


Zipcode02889

Telephone4017327737


Permit HolderHOT DOGS ON THE RUN INC

Purpose of InspectionRoutine




cooked hot dog / Hot-Hold Unit 145.0 ° F hot dog / cooler 36.0 ° F



14 Violation of Code: [4-501.114] Sanitizer station must be set up to clean utensils and surfaces. New Violation. Correct By: 05/23/2012

Remarks CFM- John J dwyer

Hansink station set up

Food obtained from Freemans Food Service, all pre-cooked

PIC signed written inspection



CPF00-12-03-PG2 A-2






EstablishmentBLOUNT CLAM SHACK

Address335-337 WATER STREET

City/StateWARREN, RI

Zipcode02885

Telephone() -


Permit HolderBLOUNT CLAM SHACK

PurposeRoutine
























17 IN Proper reheating procedures for hot holding






Consumer Advisory23 IN Consumer advisory posted for raw or undercooked foods










29 IN Water & ice from approved source



control



34 IN Thermometers provided & accurate


Prevention of Food Contamination36 IN Insects, rodents & animals not present; no unauthorized persons

37 IN Contamination prevented during food preparation, storage & display

38 IN Personal cleanliness




41 IN In-use utensils: properly stored

42 IN Utensils, equipment & linens: properly stored, dried & handled

43 IN Single-use & single-service articles: properly stored & used

44 IN Gloves used properly


constructed & used


47 IN Non-food contact surfaces clean

Physical Facilities48 IN Hot & cold water available; adequate pressure




52 IN Garbage & refuse properly disposed: facilities maintained

53 IN Physical facilities installed, maintained & clean

54 IN Adequate ventilation & lighting; designated areas used

Person in Charge (Signature) David Waycott Date: 06/05/2012










Zipcode02885

Telephone







Chowder / Hot-Hold Unit 140.0 ° F Lobster bisque / Hot-Hold Unit 168.0 ° F Hot dogs / 3 door reach-in 40.0 ° F

Stuffed quahog / 3 door reach-in 41.0 ° F Fish Nuggets / Walk-In Cooler 38.0 ° F



45

Violation of Code: [4-501.11-12] Only one fan on three door reach-in was working, equipment must remain in good repair. Ambient temperature in lower left compartment was 44 degrees F. Two other compartments had an ambient temperature of 41 degrees F. Raw food was moved out of third compartment, and excess food moved to walk-in unit. Service was called during inspection and will be done today. New Violation. Correct By: 06/05/2012

Remarks -FMC16483 exp:5/28/14

-Please fax copy of service receipt to inspector.

Person in Charge (Signature) David Waycott Date: 06/05/2012


CPF00-12-03-PG2 A-2






EstablishmentLA SAMY

Address184 CHAPIN AVENUE


Zipcode02909

Telephone(401) 499-0048


Permit HolderLA SAMY

PurposeRoutine







1 OUT Certified manager as required; compliance with Code or correct responses.





Preventing Contamination by Hands6 OUT Hands clean & properly washed






















Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or


injury. Public Health Interventions are control measures to prevent foodborne illness or injury.








control





Prevention of Food Contamination36 OUT Insects, rodents & animals not present; no unauthorized persons











constructed & used



Physical Facilities48 OUT Hot & cold water available; adequate pressure





53 OUT Physical facilities installed, maintained & clean

54 OUT Adequate ventilation & lighting; designated areas used








EstablishmentLA SAMY

Address184 CHAPIN AVENUE


Zipcode02909

Telephone4014990048


Permit HolderLA SAMY





Beef / Hot-Hold Unit 149.0 ° F Ambient / Refrigerator 41.0 ° F butter / Refrigerator 33.0 ° F



1 Violation of Code: [2-101.11] The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen(18)years of age. New Violation. Correct By: 12/16/2011

6 Violation of Code: [2-301.15] There is no functional hand sink in truck. no water is availible at sink. Employee is not washing hand at any time when preparing or serving food. New Violation. Correct By: 12/13/2011

34 Violation of Code: [4-302.12] Thermometers are lacking in the (upright ) 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. New Violation. Correct By: 12/20/2011

36 Violation of Code: [6-202.15-16] The door to the outside, located in the (front and back ), is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. New Violation. Correct By: 12/14/2011

46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the sanitizing solution New Violation. Correct By: 12/20/2011

46 Violation of Code: [4-301.12-13] 2 of the 3 bays in the dish sink are blocked because they are covered with a deep fryer. New Violation. Correct By: 12/14/2011

48 Violation of Code: [5-103.11-12] There is no running water on truck for hand washing or washing dishes at time of inspection. New Violation. Correct By: 12/13/2011

53 Violation of Code: [6-501.11-12] The (cabinets ) in the (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. New Violation. Correct By: 12/20/2011

54 Violation of Code: [6-202.11] Protective shielding is not provided for the lights. 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. New Violation. Correct By: 12/31/2011

Remarks Truck must have running water for handwashing immediately.

By end of week submit proof of FMC Class registration to DOH. Until FMC is obtained, Truck may only sell foods which are not cooked such as cold sandwiches,candy,soda,chips,etc.

ALERT! You are in violation of the Rules and Regulations Pertaining to Certification of Managers in Food Safety (21-27-11CFS) which require

your facility to have a manager certified in food safety. Contact the Office of Food Protection within 24 hours.

Failure to resolve this matter will result in enforcement action.



CPF00-12-03-PG2 A-2






EstablishmentPASTRY AND BAKERY

Address19 SANDERSON ROAD

City/StateSMITHFIELD, RI

Zipcode02917

Telephone(401) 949-0630


Permit HolderPASTRY AND BAKERY

PurposeRe-Inspection


Risk CategoryAdvanced Prep


















14 OUT Food-contact surfaces: cleaned & sanitized X

15 IN


16 IN Proper cooking time & temperatures


18 IN Proper cooling time & temperatures


20 OUT Proper cold holding temperatures X









Proper disposition of returned, previously served, reconditioned & unsafe food








control




Food Identification35 OUT Food properly labeled; original container







41 OUT In-use utensils: properly stored


43 OUT Single-use & single-service articles: properly stored & used X



constructed & used

















EstablishmentPASTRY AND BAKERY

Address19 SANDERSON ROAD

City/StateSMITHFIELD, RI

Zipcode02917

Telephone4019490630


Permit HolderPASTRY AND BAKERY

Purpose of InspectionRe-Inspection




Final Rinse / Dishwasher 146.0 ° F eggplant / Deli Display Cooler 41.0 ° F Sausage / Deli Display Cooler 41.0 ° FHam / Deli Display Cooler 40.0 ° F cream pie cooling / Walk-In Cooler 91.0 ° F Milk / Walk-In Cooler 43.0 ° F

calzone / Hot-Hold Unit 136.0 ° F meatball calzone / Hot-Hold Unit 150.0 ° F Ambient / Cold-Hold Unit 39.0 ° FChicken / Cold-Hold Unit 47.0 ° F pizza / Cold-Hold Unit 45.0 ° F Ambient / Cold-Hold Unit 34.0 ° F



1 Violation of Code: [2-101.11] The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen(18)years of age. New Violation. Correct By: 03/16/2012

14 Violation of Code: [4-601.11A] The interior of ice machine food and debris. The food contact surfaces of equipment must be clean to sight and touch. Corrected On-Site. New Violation. Correct By: 03/16/2012

14

Violation of Code: [4-501.112] 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. Also measured rinse temp at pan surface with probe thermometer-highest rinse temp was 134 degrees F. Everything run through the pan washer must dipped in sanitizer. New Violation. Correct By: 03/16/2012

20

Violation of Code: [3-501.16] ( pepperoni pizza,chicken salad ,and turkey sandwich ) were held at( 47-51 ) degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Corrected On-Site. New Violation. Correct By: 03/16/2012

35 Violation of Code: [3-602.11-12] (Baked goods ) 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. New Violation. Correct By: 04/16/2012

41 Violation of Code: [3-304.12] Scoop handles buried in spices,flour,and 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. New Violation. Correct By: 03/23/2012

43 Violation of Code: [4-502.12-13] Single service(take out containers ) are stored on a surface that is not clean in the ( storage) area and they are not kept in the original packaging. Corrected On-Site. New Violation. Correct By: 03/16/2012

45 Violation of Code: [4-202.16-17] Wood is used in the construction of (shelf ) under the dough stretcher the ( )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. New Violation. Correct By: 04/16/2012

54 Violation of Code: [6-202.11] Protective shielding is not provided for the lights in the ( bakery) 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. New Violation. Correct By: 04/16/2012

Remarks Owner enrolled in approved safety class. Register with RI DOH ASAP

Use the test strips

Pot washer rinse must reach 160 on pans....146 best temp today. Dip everything in sanitizer after running through washer.






CPF00-12-03-PG2 A-2






EstablishmentTEXAS ROADHOUSE

Address99 GARFIELD AVENUE


Zipcode02920

Telephone(401) 944-1900


Permit HolderTEXAS ROADHOUSE

PurposeRoutine
































14 OUT Food-contact surfaces: cleaned & sanitized X











control











41 OUT In-use utensils: properly stored

42 OUT Utensils, equipment & linens: properly stored, dried & handled




constructed & used

















EstablishmentTEXAS ROADHOUSE

Address99 GARFIELD AVENUE


Zipcode02920

Telephone4019441900


Permit HolderTEXAS ROADHOUSE





Ambient / Walk-In Cooler 40.0 ° F Beef / Walk-In Cooler 40.0 ° F Fish / Walk-In Cooler 35.0 ° FGravy / Hot-Hold Unit 178.0 ° F Ambient / deli 1 36.0 ° F Ambient / deli 2 40.0 ° F

Cheese / deli 3 40.0 ° F Eggs / deli 3 41.0 ° F Potatoes / Walk-In Cooler 37.0 ° F

Rice / Walk-In Cooler 37.0 ° F Cheese / Walk-In Cooler 38.0 ° F Fish / Dishwasher 186.0 ° FBeef / meat display 423.0 ° F



8 Violation of Code: [6-301.12] Ice was observed in the hand sink. A handwashing sink must not be used for purposes other than handwashing. New Violation. Correct By: 05/01/2012

8 Violation of Code: [6-301.12] 2 handsinks in the kitchen was lacking paper towels. New Violation. Correct By: 05/01/2012

14 Violation of Code: [4-601.11A] 2 knives and dipwell utensils had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Corrected On-Site. New Violation. Correct By: 05/01/2012

41 Violation of Code: [3-304.12] (Bowls) are being used as scoops in containers of (sugar,flour,and breading ). 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. New Violation. Correct By: 05/08/2012

42 Violation of Code: [4-904.11-12] Utensils(forks,spoons ) in the ( kitchen) 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. New Violation. Correct By: 05/01/2012

42 Violation of Code: [4-901.11] Utensils taken from dishwasher and wrapped before they have air dried. New Violation. Correct By: 05/01/2012

45 Violation of Code: [4-501.11-12] The cutting boards in the (kithen )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. New Violation. Correct By: 05/15/2012

45 Violation of Code: [4-101.11] Glasses in bar cooler and near dishwasher drying on cloth towels Corrected On-Site. New Violation. Correct By: 05/01/2012

45 Violation of Code: [4-501.11-12] ( Seals on meat case) located in the (display ) area was not in good repair. New Violation. Correct By: 06/01/2012

53 Violation of Code: [6-501.11-12] The (floor drains ) in the ( bar) area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. New Violation. Correct By: 05/15/2012

Remarks FMC John Bivens Active

Prime cooking procedure:

400 degree oven for 15 min

225 degree dry oven for 3-3.5 hrs

held at 140 degrees for 1 hr

13-14 lb roast



CPF00-12-03-PG2 A-2






EstablishmentEL PROGRESSO SNOW CONE II

Address62 CLARENCE STREET


Zipcode02909

Telephone4012413607


Permit HolderEL PROGRESSO SNOW CONE II







6 Violation of Code: [2-301.14] Operator did not wash hands between eating and serving a customer New Violation. Correct By: 07/17/2012

8

Violation of Code: [5-205.11] The moble cart does not have a handsink or any other hand washing facilities that are conveniently located and/or readily accessible. Handsinks must be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas. New Violation. Correct By: 07/17/2012

Remarks Mobile cart selling shaved ice cones.

License has expired.

No handwashing facilities or wipes

Unknown where scoops, coolers, etc are cleaned and sanitized. Unknown where syrups and ice is stored overnight

You must obtain license to operate from RI DOH within 24 hours or cease operating immediately

left report with employee at stand who was not able to answere questions

ALERT! You are operating without a license and therefore are in violation of 21-27-10 of the General Laws of Rhode Island.

Contact the Office of Food Protection within 24 hours. Failure to resolve this matter will result in enforcement action.




CPF00-12-03-PG2 A-2






EstablishmentCON MARGARITA FRIENDO Y COMIENDO

Address1000 ELMWOOD AVENUE


Zipcode02907

Telephone


Permit HolderCON MARGARITA FRIENDO Y COMIENDO





juca / Hot-Hold Unit 115.0 ° F Pork / Hot-Hold Unit 124.0 ° F plantain / Hot-Hold Unit 124.0 ° F



1 Violation of Code: [2-103.11] The Person in charge did not assure compliance with critical code requirements. New Violation. Correct By: 08/12/2012

4 Violation of Code: [2-401.11] Employee plates of food they had been eating on prep table. Corrected On-Site. New Violation. Correct By: 08/12/2012

9 Violation of Code: [3-201.11] Meat pies and empanadas prepared at PIC's home New Violation. Correct By: 08/12/2012

19 Violation of Code: [3-501.16] ( meat pies, empanadas, pork, juca, and plantain) was held at (115-124) degrees. Potentially hazardous food must be maintained at 135 degrees F or above except during preparation, cooking or cooling. Corrected On-Site. New Violation. Correct By: 08/12/2012

34

Violation of Code: [4-302.12] 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. New Violation. Correct By: 08/12/2012

Remarks Not approved for temporary event. Disposal due to temperature abuse and foods prepared at home

paper copies of report and disposal form signed



CPF00-12-03-PG2 A-2

DIVISION OF FOOD PROTECTION & SANITATION RHODE ISLAND DEPARTMENT OF HEALTH

Providence, Rhode Island 02903

FPS: 569/4 Embargo No. 400027 Date 08/12/2012 Field Office Metro

X VOLUNTARY DISPOSAL: I, have this day voluntarily destroyed, or caused to be destroyed, the merchandise described below and hereby release the R. I. Dept. of Health, Div. of Food Protection & Sanitation and its members, agents, and representatives from any and all liability. Said merchandise found in my possession was unfit for human consumption, or otherwise unlawful.

EMBARGO: The following items are hereby declared to be "EMBARGOED" under Sec. 21-31-6(a) of the R. I. Food, Drug and Cosmetics Act. It shall be UNLAWFUL FOR ANY PERSON TO REMOVE or DISPOSE or SELL SUCH DETAINED or EMBARGOED MERCHANDISE UNTIL PERMISSION FOR REMOVAL or DISPOSAL IS GIVEN BY A DULY AUTHORIZED AGENT of the R. I. Dept. of Health, or the COURT.I, agree that the following inventory is true & accurate and understand the conditions of the preceeding paragraph.

CONDEMNATION: DISPOSAL and or DESTRUCTION: The following items are hereby declared to be a "NUISANCE" under Sec. 21-31-6(d) of the R. I. Food, Drug and Cosmetics Act and are therefore CONDEMNED

EMBARGO RELEASE: The products listed on EMBARGO No. 400027 Dated 08/12/2012 are hereby released from detention.

RECEIPT FOR DISPOSAL: I hereby acknowledge the receipt of the goods listed below for disposal. Method & Place of Destruction and/or Disposal

Quantity Inventory Description Codes Reason for Action Size Wgt. Value Method 1. 0 plantain temperature abuse 5lb Voluntary Disposal 2. 0 juca temperature abuse 8lb Voluntary Disposal 3. 0 pork temperature abuse 5lb Voluntary Disposal 4. 0 meat pies nonapproved source 20lb Voluntary Disposal 5. 0 empanadas nonapproved source 5lb Voluntary Disposal 6. 7. 8. 9.

10. 11. 12. 13. 14. 15. 16.

CON MARGARITA FRIENDO Y COMIENDO Address

Firm Name

1000 ELMWOOD AVENUE PROVIDENCE RI 02907

License Number FSV27771 Representative & Title - Agent Catherine White DIV. of FOOD PROTECTION & SANITATION






EstablishmentWHITE HUT AT MISQUAMICUT BEACH

Address89 ARMSTRONG ST

City/StateWEST SPRINGFIELD, MA

Zipcode01089

Telephone(413) 519-1880


Permit HolderWHITE HUT AT MISQUAMICUT BEACH

PurposeOpening







































Safe Food and Water28 Pasteurized eggs used when required




control











Proper Use of Utensils41 In-use utensils: properly stored





constructed & used











Follow-up: Follow-up Date:

Inspector (Signature) Kimberly Seita (184)






EstablishmentWHITE HUT AT MISQUAMICUT BEACH

Address89 ARMSTRONG ST

City/StateWEST SPRINGFIELD, MA

Zipcode01089

Telephone4135191880


Permit HolderWHITE HUT AT MISQUAMICUT BEACH





Ambient / Refrigerator 42.0 ° F butter / Refrigerator 40.0 ° F




46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the Quat sanitizing solution for the 3 bay sink. New Violation. Correct By: 06/11/2012

53 Violation of Code: [6-501.11-12] The floor in the food prep area is in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 09/08/2012

Remarks FMC17510 exp 5/27/2012.

Renewed FMC on Line but has not received actual certificate.

Applied for a mobile license on 6/1/2012 to RIDOH.

Employee illness agreement not applicable. (Self)

Refuse will be removed daily off site by owner.

No latex gloves allowed in RI.

Inspector observed no food prep or handling at time of inspection.

Approved. Meets the minimum requirements of the RIDOH pending all local inspections.

Menu review. Clam chowder made with frozen commercial bagged clams. No advisory required for menu.

Sanitizer Quat.

Truck has hand sink and 3 bay sink. No food prep sink.

Westerly sanitation under contract gray water disposal.

Restroom is provided by Ocean View Motel.

Water provided by Ocean View motel via food grade hose.

Truck has a commercial refrig and freezer.

Burgers are fully cooked.


Inspector (Signature) Kimberly Seita (184) Date: 06/08/2012

CPF00-12-03-PG2 A-2






EstablishmentDINNER BY JOSEF

Address50 LIBERTY CHURCH RD


Zipcode02822

Telephone(401) 932-3054


Permit HolderDINNER BY JOSEF

PurposeOpening











































control
















constructed & used










Date: 05/22/2013

Person in Charge (Signature) Josef Antinucci







EstablishmentDINNER BY JOSEF

Address50 LIBERTY CHURCH RD


Zipcode02822

Telephone4019323054


Permit HolderDINNER BY JOSEF







46 Violation of Code: [4-302.13-14] Facility lacking Cl test strips to measure the concentration of the sanitizer solution. Must purchase test strips before opening. New Violation. Correct By: 05/25/2013

Remarks -Hot dog cart

-Handsink w/ hot water, gloves, extra tongs, overhead protection.

-Owner will be buying daily what the cart needs from restaurant depot.

-Owner is friends with owner of All American Bar and Grille and will be using their 3-bay sink for wash, rinse and sanitize.

-Facility approved for cook/serve only. No cooling and re-heating will be allowed.

-Cart will start on trailer. Owner states eventually will register and tow behind. At that point must fax registration to RI DOH.

Facility Meets Minimum Requirements from RI DOH Office of Food Protection.

Person in Charge (Signature) Josef Antinucci Date: 05/22/2013


CPF00-12-03-PG2 A-2






EstablishmentPANINO EXPRESS

Address9 DROWNE ST


Zipcode02905

Telephone(401) 255-9410


Permit HolderPANINO EXPRESS

PurposeOpening

































26 OUT Toxic substances properly identified, stored & used










control
















constructed & used

















EstablishmentPANINO EXPRESS

Address9 DROWNE ST


Zipcode02905

Telephone4012559410


Permit HolderPANINO EXPRESS







8 Violation of Code: [5-203.11] The mobile truck is lacking a handsink. New Violation. Correct By: 12/15/2012

26 Violation of Code: [7-102.11] Working containers, used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. New Violation. Correct By: 12/07/2012

46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the quats sanitizing solution. New Violation. Correct By: 12/07/2012

53 Violation of Code: [6-201.11-12] The ceiling is covered with plywood. 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. New Violation. Correct By: 01/07/2013

Remarks Iskay LLC.

PIC: Thomas Canterino.

Truck-Menu: Turkey, chicken, ham, sandwiches, soups and salads.

Gloves-ok.

Sanitizer-Quats.

3 Bay sink-ok.

Hot/cold running water.

Operating in Kennedy Plaza and Thayer St.

Food stored and prepared at Ocean State Foods Commissary. (Drown Street)

Waste water and 25 gal potable water tanks-ok.

Soups to be cooled at commissary.

FMC-ok Joe Rilli-Pending.

Letter received from Ocean State Concessions.

Moble food vendor meets minimal requirements RIDOH/Food Protection.

Obtain all local permits.

Operation are using 3 bay sink at commissary to wash,rinse and sanitize utensils. Sink on truck may be used at handsink. Provide soap and paper towel(as per Steve Dimaio).




CPF00-12-03-PG2 A-2

Food Establishment Inspection ReportNo. of Risk Factor/Invervention Violations 4 Date 06/27/2013







Zipcode02885

Telephone() -



PurposeRoutine



















Protection from Contamination13 OUT Food separated & protected








20 OUT Proper cold holding temperatures
















control











41 IN In-use utensils: properly stored

42 IN Utensils, equipment & linens: properly stored, dried & handled


44 IN Gloves used properly

Utensils, Equipment and Vending45 IN Food & non-food contact surfaces cleanable, properly designed,

constructed & used


47 OUT Non-food contact surfaces clean


49 OUT Plumbing installed; proper backflow devices






Person in Charge (Signature) Dave Waycott FMC16483 exp:5/28/14 Date: 06/27/2013









Zipcode02885

Telephone







Ambient / Reach-in 56.0 ° F Tuna / Reach-in 55.0 ° F Lobster / Reach-in 55.0 ° F

Deli Meat / Reach-in 56.0 ° F Lobster / Glass front 35.0 ° F Stuffies / Walk-In Cooler 36.0 ° FHot dog / 3-dr unit 37.0 ° F Stuffies / 3-dr unit 41.0 ° F Fish / 3-dr unit 55.0 ° F

Fish / 3-dr unit 59.0 ° F Shrimp / 3-dr unit 54.0 ° F Clam strips / 3-dr unit 55.0 ° FScallops / 3-dr unit 53.0 ° F



13 Violation of Code: [3-302.11] Several raw animal foods were stored above ready-to-eat foods in the refrigerator ( such as raw hamburger over RTE). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. New Violation. Correct By: 06/27/2013

20 Violation of Code: [3-501.16] The top section of the freezer had an ambient of 40 degrees, foods had thawed and were soft. A large accumulation of ice was formed at back of unit. Items that had fully thawed were disposed of. Service is being call on unit. New Violation. Correct By: 06/27/2013

20 Violation of Code: [3-501.16] Lobster meat, Tuna, deli meat were held at 45-56 degrees degrees, ambient of unit was 56 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Food items were disposed of. Service will be called for unit. New Violation. Correct By: 06/27/2013

20

Violation of Code: [3-501.16] Raw seafood in the 3-door unit was held at 50-55 degrees, the ambient temp was 50 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Items disposed of. Service will be called for unit. Unit is an "L" shape, items in other two sections were temped at proper temps. Third section is not getting enough cold air flow. New Violation. Correct By: 06/27/2013

34 Violation of Code: [4-204.112] Thermometers are lacking in 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. New Violation. Correct By: 06/27/2013

47 Violation of Code: [4-601.11(B,C)] The nonfood-contact surfaces of the hood/vents in both trailers have an accumulation of dust, dirt, and debris. New Violation. Correct By: 06/27/2013

49 Violation of Code: [5-202.13] Air gap is lacking on the food prep sink, currently an air break is present. Air gap is required on a food prep sink. New Violation. Correct By: 06/27/2013

53 Violation of Code: [6-101.11] The ceiling in the food prep area is covered with material 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. New Violation. Correct By: 07/29/2013

Remarks -Temperature logs for refrigeration units will be required to be kept on all units, and made available to inspector at next inspection.

Person in Charge (Signature) Dave Waycott FMC16483 exp:5/28/14 Date: 06/27/2013


CPF00-12-03-PG2 A-2



FPS: 569/4 Embargo No. 488032 Date 06/27/2013 Field Office East Bay






Quantity Inventory Description Codes Reason for Action Size Wgt. Value Method 1. 3 Chic Tenders Temp abuse 5lbs Voluntary Disposal 2. 2 Chic Patties Temp abuse 5lbs Voluntary Disposal 3. 6 Chips Temp abuse 2lbs Voluntary Disposal 4. 43 Gogurt Temp abuse tubes Voluntary Disposal 5. 18 Lobster meat Temp abuse 4 oz Voluntary Disposal 6. 2 Tuna Temp abuse 5 oz Voluntary Disposal 7. 2 Haberno sauce Temp abuse cups Voluntary Disposal 8. 4 Turkey meat Temp abuse lbs Voluntary Disposal 9. 1 Bleu Cheese Temp abuse cup Voluntary Disposal

10. 3 Fish pieces Temp abuse lbs Voluntary Disposal 11. 4 Fish fillet Temp abuse lbs Voluntary Disposal 12. 1 Clam pieces Temp abuse lb Voluntary Disposal 13. 3 Shrimp Temp abuse lbs Voluntary Disposal 14. 4 Clam strips Temp abuse lbs Voluntary Disposal 15. 2 Scallops Temp abuse lbs Voluntary Disposal 16.

Firm Name BLOUNT CLAM SHACK Address 335-337 WATER STREET WARREN RI 02885 License Number FSV25369 Representative & Title Dave Waycott -

Agent Dena Vezina DIV. of FOOD PROTECTION & SANITATION






EstablishmentTACOS DON NACHO

Address234 BARTON STREET

City/StatePAWTUCKET, RI

Zipcode02860

Telephone() -


Permit HolderTACOS DON NACHO

PurposeRoutine










































Food Temperature Control31 IN Proper cooling methods used; adequate equipment for temperature

control


33 IN Approved thawing methods used














constructed & used








53 IN Physical facilities installed, maintained & clean


Person in Charge (Signature) Ignacio Fuentes Date: 02/27/2013










Zipcode02860

Telephone







sour cream / Grill Cooler 41.0 ° F Ambient / Grill Cooler 41.0 ° F Ambient / Refrigerator 41.0 ° F

Chicken / Hot-Hold Unit 165.0 ° F



1

Violation of Code: [2-101.11] The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age. FMC#17722 expired on 8/3/12. Owner is servsafe certified and will need to register with health department. New Violation. Correct By: 02/27/2013

8 Violation of Code: [6-501.18] -The handsink did not have water and there was no setup for handwashing. 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. New Violation. Correct By: 02/27/2013

14 Violation of Code: [4-501.114] Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized at the 3-bay-sink. New Violation. Correct By: 02/27/2013

48 Violation of Code: [5-103.11-12] The establishment does not have hot or cold water. At time of inspection the water holding tank is broken. Water is brought to the establishment from the owner's resident in buckets. At time of inspection there was no water to clean, prep, or sanitize equipment. New Violation. Correct By: 02/27/2013

Remarks -Supervisory Action Requested

-Due to the establishment not having adequate water, the establishment will voluntarily cease operations immediately as of 3:30pm 2/27/13.

-Approval from Health Department must be given to reopen.

-All violations must be corrected before reinspection to open.






CPF00-12-03-PG2 A-2









Zipcode02860

Telephone



Purpose of InspectionReinspection for Opening




Ambient / Grill Cooler 41.0 ° F Pork / Grill Cooler 38.0 ° F Beef / Grill Cooler 41.0 ° F

Sausage / Refrigerator 41.0 ° F



46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the Chlorione sanitizing solution for the 3 bay sink. New Violation. Correct By: 03/01/2013

Remarks -All previous violations were corrected.

-Handsinks and 3 bay sinks have running water as required

-Adequate water must be available at all times during hours of operations.

-All foods are cooked, hot-held, and disposed at closing. Advanced prep of foods such as cooling or reheating is not allowed.

-The establishment may resume operations as of 10:30am 2/28/13.



CPF00-12-03-PG2 A-2






EstablishmentBAYAL BUFFET

Address50 ANN MARY


Zipcode02860

Telephone(401) 723-0003


Permit HolderBAYAL BUFFET

PurposeRoutine







































Safe Food and Water28 Pasteurized eggs used when required



Food Temperature Control31 IN Proper cooling methods used; adequate equipment for temperature

control




Food Identification35 IN Food properly labeled; original container

Prevention of Food Contamination


Proper Use of Utensils41 IN In-use utensils: properly stored

42 OUT Utensils, equipment & linens: properly stored, dried & handled



Utensils, Equipment and Vending45 IN Food & non-food contact surfaces cleanable, properly designed,

constructed & used


47 IN Non-food contact surfaces clean



36 IN Insects, rodents & animals not present; no unauthorized persons






51 IN Toilet facilities: properly constructed, supplied & cleaned




Person in Charge (Signature) Aly Diene Date: 05/30/2013







EstablishmentBAYAL BUFFET

Address50 ANN MARY


Zipcode02860

Telephone4017230003


Permit HolderBAYAL BUFFET





Ambient / Walk-In Cooler 33.0 ° F Rice / Walk-In Cooler 34.0 ° F stew / Walk-In Cooler 36.0 ° Fbeef stew / Hot-Hold Unit 140.0 ° F chicken stew / Hot-Hold Unit 146.0 ° F rice / Hot-Hold Unit 155.0 ° F

wings / Hot-Hold Unit 141.0 ° F



42 Violation of Code: [4-903.11-12] Cleaned equipment and utensils are stored on a counter that is connected to the 3 bay sink. The counter is not clean. Dishes and utensils must be stored on a clean rack to air dry. New Violation. Correct By: 05/30/2013

53 Violation of Code: [6-501.11-12] The flloring area where chemicals are kept next to 3 bay sink has some food and other debris.. The physical facilities shall be cleaned as often as necessary to keep them clean. New Violation. Correct By: 05/30/2013

54 Violation of Code: [6-202.11] Protective shielding is not provided for the lights in the buffet 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. New Violation. Correct By: 05/30/2013

Remarks quat sanitizer=300ppm

-All foods are kept covered in containers and off the floor.

-Pest control is active.

-Manager is checking hot and cold temperatures routinely of foods at buffet station.

ALERT! You are operating without a license and therefore are in violation of 21-27-10 of the General Laws of Rhode Island.

Contact the Office of Food Protection within 24 hours. Failure to resolve this matter will result in enforcement action.


Person in Charge (Signature) Aly Diene Date: 05/30/2013Date: 05/30/2013

Inspector (Signature) ()

CPF00-12-03-PG2 A-2






EstablishmentMIDNIGHT MIKES

Address400 HARRIS AVE (REAR LOT)


Zipcode02909

Telephone(401) 639-0584


Permit HolderMIDNIGHT MIKES

PurposeOpening











































control






37 OUT Contamination prevented during food preparation, storage & display










constructed & used










Person in Charge (Signature) Michael Scarduzio, Owner Date: 02/15/2013







EstablishmentMIDNIGHT MIKES

Address400 HARRIS AVE (REAR LOT)


Zipcode02909

Telephone4016390584


Permit HolderMIDNIGHT MIKES





Ambient / Refrigerator 41.0 ° F Ambient / freezer -10.0 ° F Ambient / 2 door refrigerator 41.0 ° F



37 Violation of Code: [3-307.11] Splash guard needed between handsink and 3 bay sink. New Violation. Correct By: 02/20/2013

46 Violation of Code: [4-204.118-120] Establishment is lacking an air drying unit above the 3 bay sink. New Violation. Correct By: 02/20/2013

Remarks Type:Year Round Truck

PIC:Michael P. Scarduzio, Owner

FMC20397: Michael R. Scarduzio active exp 6/24/15

Menu:Hot sandwiches, french fries, chili (made fresh daily and/or cooled properly).

Establishment has ample hot water.

Distributors:Restaurasnt Depot, Thompson Food, A T Siravo.

Establishment has:handsink w/soap & paper towels, 3 bay sink w/chlorine sanitizer & test strips, (2)hot hold units,(2) microwaves,(2)grills, char broiler, sandwich unit w/2 door refrigerator, slicer, convection oven & commercial oven, (2)fryolators, commercial refrigerator, commercial freezer, gloves, drink cooler, grey water tank 40 gal, fresh water tank 30 gal.

Establishment meets minimum requirements for RIDOH/Food Protection @ time of inspection.


Person in Charge (Signature) Michael Scarduzio, Owner Date: 02/15/2013


CPF00-12-03-PG2 A-2





EstablishmentLA RUBIA CAFETERIA

Address192 MESSER ST


Zipcode02909

Telephone4013900933


Permit HolderLA RUBIA CAFETERIA







8 Violation of Code: [6-301.11] 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. Corrected On-Site. New Violation. Correct By: 02/22/2013

8 Violation of Code: [6-301.12] The handsink in the kitchen was lacking paper towels. Corrected On-Site. New Violation. Correct By: 02/22/2013

20 Violation of Code: [3-501.16] The food truck does not have a commercial refrigerator or a commercial freezer. New Violation. Correct By: 02/22/2013

34 Violation of Code: [4-204.112] Thermometers are lacking in the refrigeration unit. 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. Corrected On-Site. New Violation. Correct By: 02/22/2013

34 Violation of Code: [4-302.12] 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. Corrected On-Site. New Violation. Correct By: 02/22/2013

45 Violation of Code: [4-501.11-12] Wood is used in the construction of hand sink and service 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. New Violation. Correct By: 02/22/2013

46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink. Corrected On-Site. New Violation. Correct By: 02/22/2013

53 Violation of Code: [6-501.11-12] The floor at the 3 bay sink area is in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 02/22/2013

Remarks FMC21110 Roberta Motillo Expires 2/7/16.

Menu: Hot/cold sandwiches and Meat pies. Menu provided.

Distributors Restaurant Depot and Yellow Glow.

PIC must maintain receipts from distributors on the truck.

Equipment: 3 bay sink, handsink, fryolator, 4 burner stove, flat top grill and a non commercial side by side refrigerator freezer.

The mobile food truck must have commercial refrigeration and freezer.

Hot water 100 F degrees.

Vinyl gloves.

Steve Dimaio spoke with PIC and stated that she must obtain commercial refrigeration, fix the floor and have a limited menu before approval can be made.

PIC will be back on 2/25/13.

The mobile food service truck does not meet minimal requirements for RIDOH/Food Protection.

Must obtain all local permits.

Signed copy in file by Yanet Suero. Signed on 2/25/13.

Signed letter in file stating that the food prep for the mobile truck will be done at La Rubia Cafeteria 338 Pocasset Ave Providence, RI Lin #FSV29291. FMC# for restaurant FMC17795 Yanet Suero active.

Person in Charge (Signature) Date: 02/22/2013Date: 02/22/2013


CPF00-12-03-PG2 A-2






EstablishmentCHICK-O-LICIOUS

Address9 TURNER STREET


Zipcode02908

Telephone(401) 861-2972


Permit HolderCHICK-O-LICIOUS

PurposeOpening











































control
















constructed & used










Person in Charge (Signature) Earl Raymond Date: 03/01/2013










Zipcode02908

Telephone4018612972







Ambient / Cold-Hold Unit 37.0 ° F Ambient / Refrigerator 36.0 ° F Ambient / Small Refrigerator 38.0 ° FAmbient / Freezer 08.0 ° F




46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the quats sanitizing solution for the 3 bay sink. New Violation. Correct By: 03/01/2013

48 Violation of Code: [5-103.11-12] Water supply line is broken. PIC stated that the supply line will be fixed. PIC is to call RIDOH/Food Protection for re-inspection. New Violation. Correct By: 03/01/2013

Remarks PIC: Earl Raymond.

FMC19778 Earl Raymond expires 12/22/14.

Menu: Hamburgers (well done only), chicken wings, chicken nuggets, hot dogs, fries, sandwiches, frozen products and salads.

Equipment: Hand sink, 3 bay sink, microwave, sandwich unit, refrigerator freezer combo, small refrigerator freezer, flat top grill, char grill and fryolator at time of inspection.

Vinyl gloves.

Sanitizer quats. PIC must purchase test strips for quats.

Distributors: Restaurant Depot, PPW and BJ's.

The water supply line is broken. PIC is going to have line serviced and call RIDOH/Food Protection for re-inspection. Keith Amoroso 401-222-7728.

The facility does not meet minimal requirements for RIDOH/Food protection.


Person in Charge (Signature) Earl Raymond Date: 03/01/2013


CPF00-12-03-PG2 A-2






EstablishmentHILLTOP CAFE

Address23 CANAL STREET

City/StateWESTERLY, RI

Zipcode02891

Telephone(401) 596-9299


Permit HolderHILLTOP CAFE

PurposeRoutine
















10 N/A Food received at proper temperature



Protection from Contamination13 OUT Food separated & protected






18 OUT Proper cooling time & temperatures X



21 OUT Proper date marking & disposition


Consumer Advisory23 OUT Consumer advisory posted for raw or undercooked foods













control







38 OUT Personal cleanliness









constructed & used






51 OUT Toilet facilities: properly constructed, supplied & cleaned





Inspector (Signature) Kimberly Seita (184) Follow-up: Follow-up Date:









Zipcode02891

Telephone4015969299







Shepard's pie / Refrigerator 89.0 ° F hotdog / Refrigerator 41.0 ° F Sausage / Refrigerator 40.0 ° Fs. cream / Refrigerator 40.0 ° F pickles / Refrigerator 40.0 ° F red pepper / Refrigerator 39.0 ° F



13 Violation of Code: [3-302.11] Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. New Violation. Correct By: 01/23/2013

14 Violation of Code: [4-602.11] The door handles of equipment had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. New Violation. Correct By: 01/23/2013

18 Violation of Code: [3-501.14] ( Shepard's Pie ), which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. PIC stated shephard's pie cooked this morning. Time now 3:00 pm. Item found tightly covered in refrigerator. Corrected On-Site. New Violation. Correct By: 01/23/2013

21 Violation of Code: [3-501.17] ( Hotdogs and peppers ), 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. New Violation. Correct By: 01/26/2013

23 Violation of Code: [3-603-11] The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. New Violation. Correct By: 01/26/2013

34 Violation of Code: [4-204.112] 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. New Violation. Correct By: 01/26/2013

38 Violation of Code: [2-402.11] 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. New Violation. Correct By: 01/23/2013

46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the Quat sanitizing solution for the 3 bay sink. New Violation. Correct By: 02/07/2013

51 Violation of Code: [6-301.20] 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 Violation. Correct By: 01/30/2013

53 Violation of Code: [6-501.11-12] The floor in the food prep area is in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 02/07/2013

53 Violation of Code: [6-501.11-12] The grill in the food prep area is in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 02/07/2013

53 Violation of Code: [6-501.11-12] The grill hood in the food 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. New Violation. Correct By: 02/07/2013

54 Violation of Code: [6-304.11] Ventilation in men's room not working. New Violation. Correct By: 02/07/2013


Java signature not responding.

Inspector left an unsigned written copy of this inspection to the PIC.



CPF00-12-03-PG2 A-2



FPS: 569/4 Embargo No. 448032 Date 01/23/2013 Field Office Southern






Quantity Inventory Description Codes Reason for Action Size Wgt. Value Method

Firm Name HILLTOP CAFE Address 23 CANAL STREET WESTERLY RI 02891 License Number FSV27729 Representative & Title -

Agent Kimberly Seita DIV. of FOOD PROTECTION & SANITATION









Zipcode02891

Telephone(401) 596-9299



PurposeRe-Inspection











































control
















constructed & used

46 OUT Warewashing facilities: installed, maintained & used; test strips X







53 OUT Physical facilities installed, maintained & clean X












Zipcode02891

Telephone4015969299



Purpose of InspectionRe-Inspection




Potatoes / Refrigerator 36.0 ° F shephard's pie / Refrigerator 34.0 ° F pickles / Refrigerator 36.0 ° FCheese / Refrigerator 40.0 ° F Potatoes / Refrigerator 36.0 ° F shephard's pie / Refrigerator 34.0 ° F

pickles / Refrigerator 36.0 ° F Cheese / Refrigerator 40.0 ° F



46

Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the Quat sanitizing solution for the 3 bay sink. Repeat Violation. Correct By: 03/15/2013

53 Violation of Code: [6-501.11-12] The floor in the food prep area is in poor repair. The physical facilites must be maintained in good repair. Repeat Violation. Correct By: 04/05/2013

53 Violation of Code: [6-501.11-12] The gaskets on 2 door's of refrigeration area is in poor repair. The physical facilites must be maintained in good repair. Repeat Violation. Correct By: 03/15/2013


Java signature not responding so inspector left an unsigned copy of this inspection.



CPF00-12-03-PG2 A-2









Zipcode02908

Telephone4018612972







Hot Water / Hot water at hand sink and 3 bay sink 58.0 ° F




48 Violation of Code: [5-103.11-12] The food truck does not have hot water. Repeat Violation. Correct By: 03/04/2013

Remarks PIC Earl Raymond.


Re inspection for opening continued from 3/1/13.

Allergen letter and no bare hand contact poster given to PIC.

The food truck does not have hot water. PIC stated the he will have the hot water tank repaired and call when ready for a re inspection.

The food truck does not meet minimal requirement for RIDOH/Food protection.


Person in Charge (Signature) Earl Raymond Owner Date: 03/04/2013

Date: 03/04/2013


CPF00-12-03-PG2 A-2









Zipcode02908

Telephone4018612972










23 Violation of Code: [3-603-11] The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Repeat Violation. Correct By: 04/01/2013

Remarks Earl Raymond: Owner.

Reinspection for Hot Water (for opening).

Hot water 150 F degrees.

Facility has food thermometer and test strips for quats.

Distributors: Restaurant Depot.


Bottled water from an approved source (spoke with Shirley Gaudreau about bottled water from an approved source she stated its ok). PIC will fax information for approved water source to RIDOH/Food Protection Attn: Keith Amoroso 401-222-4775.

Facility has water tank and disposal tank.

Facility provided with temperature logs. Owner is to maintain temperature logs.

Meets minimal requirements for RIDOH/Food Protection. At time of inspection.


Person in Charge (Signature) Earl Raymond Owner Date: 04/01/2013


CPF00-12-03-PG2 A-2






EstablishmentINTERNATIONAL CATERING

Address1 PEMBROKE DR

City/StateJOHNSTON, RI

Zipcode02919

Telephone(401) 212-9136


Permit HolderINTERNATIONAL CATERING

PurposeOpening














8 OUT Adequate handwashing facilities supplied and accessible X





























control
















constructed & used










Person in Charge (Signature) Jancarlo Valle Owner Date: 06/07/2013

Inspector (Signature) () Follow-up: 1 Follow-up Date:






EstablishmentINTERNATIONAL CATERING

Address1 PEMBROKE DR

City/StateJOHNSTON, RI

Zipcode02919

Telephone4012129136


Permit HolderINTERNATIONAL CATERING







8 Violation of Code: [6-301.11] Soap and paper towels were not available at the handsink . Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC purchased soap and papaer towels. Corrected On-Site. New Violation. Correct By: 06/07/2013

Remarks PIC: Jancarlo Vallee: Owner.

Gloves Vinyl.

Menu: Hot dogs, soda and water. Purchased daily as needed.

Steam table and single burner on the cart.

Umbrella on the cart.

Cooler on the truck drains onto the ground. Stephen Dimaio Metro supervisor stated that it was ok because only ice would be melting out.

Disposal tank for grey water is on the cart.

Handsink on the cart.

PIC stated leftover will be discarded.

PIC stated that he will purchase disposable tongs, disposable forks and disposable containers. The facility must use disposable utensils and containers. PIC Stated that he is going to obtain a letter and supply RIDOH/Food Protection with a letter from a licensed facility stating that he can wash, rinsed and sanitized. PIC stated that he will use disposable utensils and containers until he gets approval from RIDOH/Food Protection to utilize a licensed facility.

Distributors: Restaurant depot, Sam's Club and Wall Mart.

Allergen letter and allergen poster given to PIC.

Meets minimal requirements for RIDOH/Food Protection at time of inspection.


Person in Charge (Signature) Jancarlo Valle Owner Date: 06/07/2013


CPF00-12-03-PG2 A-2






EstablishmentPJ CLARKES

Address915 THIRD AVE

City/StateNEW YORK, NY

Zipcode10022

Telephone2123171616


Permit HolderPJ CLARKES





Chowder / reheat 181.0 ° F Chowder / Hot-Hold Unit 181.0 ° F



42 Violation of Code: [4-904.11-12] Plastic cups for sampling chowder were handled with bare hands. Cups were discarded. Corrected On-Site. New Violation. Correct By: 06/07/2013

Remarks All temperatures were satisfactory at time of inspection.

Serving chowder.

Approved. Meets the minimum requirments of the RIDOH.

Newport Chowder festival.

Proper handling and storage of utensils was discussed.



CPF00-12-03-PG2 A-2






EstablishmentLITTLE MERMAIDS

Address139 1/2 ATLANTIC AVE


Zipcode02891

Telephone(401) 559-7664


Permit HolderLITTLE MERMAIDS

PurposeOpening






























Consumer Advisory23 OUT Consumer advisory posted for raw or undercooked foods













control
















constructed & used




















Zipcode02891

Telephone4015597664










Remarks No food prep observed at time of inspection.

Owner signed a written copy of this inspection due to signature program not responding.

FMC 06087 exp 1/2015.

Facility has a hand sink, 3 bay sink and a mop sink.

Facility utilizing restroom located in back of front building.

Town water and private septic.

DEM # 1336-0315 Application approved on 4/4/2013.

Facility shall fax COC to RIDOH.

Approved. Meets the minimum requirements of DOH pending local inspections for a mobile and frozen dessert license.

All temperatures were satisfactory at time of inspection.

Sanitizer chlorine.



CPF00-12-03-PG2 A-2









Zipcode02891

Telephone(401) 559-7664



PurposeRoutine













7 OUT No bare hand contact with ready to eat (RTE) foods. X









20 OUT Proper cold holding temperatures X





















control
















constructed & used








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