Recent Health Department inspections find problems at local food establishments

Sorry to spoil your meals: Charlestown area food inspections

By Will Collette

This is the fourth article I've done this year on what the Rhode Island Health Department food inspectors found at some area food establishments. There are over 500 spots from Wakefield to Westerly under the Health Department’s jurisdiction. 

In my series, I've focused primarily on Charlestown sites, plus those nearby that interest me. To check on your favorite eating place, go to the Health Department’s easy-to-use database by clicking here. Click here for all four articles.

This installment covers inspections done in September and October. Look at my earlier articles (click here) for earlier inspection results. In this article, I’ll cover the Rathskeller, the Mini-Super, the Nordic Lodge, Hungry Haven and Peaches. All of them had recent inspections.

I’ll also cover Rhody Joes, Kabuki and Hanson’s Pub in Wakefield and Vetranos in Westerly.

The recently re-opened Charlestown Rathskeller Tavern is off to a very rocky start. Even before their official opening, the Health Department hit them with violations for sanitation problems in the preparation of their famous French fries.

You would have thought that a bad pre-opening inspection would have led to increased vigilance, but that’s not what the Health Department found when it inspected on October 16 and hit them with eight more violations. These were food safety and sanitation problems. While some seemed more technical or minor, others seemed significant to me.

Health inspector says deli slicers at Rathskeller,
Hungry Haven were dirty

In addition, on October 27, off-duty Woonsocket firefighter Sean Newton suffered critical head injuries when he fell off a two foot wall along the walkway outside the Rathskeller. Charlestown Police Chief Jeffrey Allen told NBC 10, "It was a terrible, horrific accident and nothing more."

The Hungry Haven had another bad inspection on October 2 when it was cited for seven violations.  These violations were mainly for poor sanitary practices such as a dirty deli slicer plus “nonfood-contact surfaces of the fans in the walk-in and cold hold units and knife rack have an accumulation of dust, dirt, food residue and other debris. There are also disrepair problems – plumbing and flooring. The Oct 2^nd results are very similar to the results of their October 2012 inspection.

The Health Department issued violations to three Charlestown food establishments during inspections on September 13: the Mini-Super received 8, the Nordic Lodge got 11 and Peaches was cited for 3 violations.

The Mini-Super’s violations were for potential contamination, food safety and sanitation. The inspector did not like the fly strips that were “in use throughout facility.”

Peaches’ three were comparatively minor sanitation matters.

Skip the ice at the Nordic Lodge

The violations at the Nordic Lodge, eleven in total. I recommend you skip asking for ice water as the inspector noted “inside of the ice machine was not clean to sight and touch.” The other contamination and food safety issues noted in the inspection report are worth reading before you spend big money on a night out at the Nordic Lodge.

Three popular Wakefield eating spots took heavy hits from the Health Department in October. On October 15, Rhody Joes was nailed for 14 food safety and sanitation issues.

Both Kabuki and Hanson’s Pub received two inspections just days apart in October. On October 24, Hanson’s Pub was cited for 16 sanitation, food safety and contamination problems. When the follow-up inspection was done a week later on October 30, the inspection was clean – no violations.

Read the Health Department inspection reports before you order

Not so at Kabuki. On October 21, they were hit with 15 violations for sanitation, contamination and food safety issues. The following day, October 22, they were inspected again and received nine more citations. Not a good thing for an expensive, high-end Japanese restaurant known for sushi. I will be watching their inspection reports before my next sushi splurge there.

My favorite local place for sushi is the New China Pavilion on Route One in Westerly (across from the Shaw’s Plaza). Their last inspection was June 13 and they had no violations.

My favorite local Italian restaurant, Vetranos of Westerly, had its most recent Health Department visit on September 23. They drew six violations. All except for one for holding pizzas at 85 degrees instead of a minimum of 135 degrees, were minor in my view and do not shake my confidence.

As I had advised in my three earlier articles, choosing where you eat is a very personal judgment. But don’t say no one ever told you about ways to check on violations of food safety regulations. My list only covers a portion of the many choices we enjoy in South County, so do your own searches on establishments I haven’t mentioned by clicking here.

You can use that database to cross-check this report and to judge for yourself whether the violations listed raise issues that concern you. I have cut-and-pasted the inspection reports for the establishments mentioned in this article, starting with….

CHARLESTOWN RATHSKELLER TAVERN  489 A OLD COACH RD CHARLESTOWN, RI 02813 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 10/16/2013
# 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. 7 No bare hand contact with ready to eat (RTE) foods. Inspector Comments An employee was observed touching ready to eat food (bread and limes) with bare hands. Food employees 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. Items were disposed of. 13 Food separated & protected Inspector Comments Raw chicken was stored above cheese (ready-to-eat foods) in the reach in grill refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The deli slicer and mixer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. 21 Proper date marking & disposition Inspector Comments Date marking is not consistent throughout the establishment. 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. 35 Food properly labeled; original container Inspector Comments Working containers of dry ingredients such as nuts are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar and spices must be labeled with the common name of the food. 37 Contamination prevented during food preparation, storage & display Inspector Comments Boxes of food items are stored on the floor in the walk-in cooler and walk-in freezer. Food must be stored at least 6 inches above the floor. 41 In-use utensils: properly stored Inspector Comments (Bowls) are being used as scoops in containers of salsa and sauces. 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.
CHARLESTOWN MINI-SUPER  4071 OLD POST ROAD CHARLESTOWN, RI 02813 Facility Type: Cash Registers - 1-2 Facility Status: Active Inspection Date: 09/13/2013
# Violation 19 Proper hot holding temperatures Inspector Comments Pizza was held at 108 degrees. Potentially hazardous food must be maintained at 135 degrees F or above except during preparation, cooking or cooling. Pizza was re-heated and hot hold unit turned up for proper hot holding. Pizza temped at 173*F in hot hold unit. 35 Food properly labeled; original container Inspector Comments 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. 36 Insects, rodents & animals not present; no unauthorized persons Inspector Comments Fly strips in use throughout facility. 37 Contamination prevented during food preparation, storage & display Inspector Comments Foods 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 (Bowls) are being used as scoops in containers of dry ingredients such as 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. 42 Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Cleaned equipment and utensils are not stored inverted. Knives are being stored between knife rack and prep table. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Cardboard is used under equipment and in walk-in coolers. Nonfood 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. 53 Physical facilities installed, maintained & clean Inspector Comments Mops not allowed to air dry after use.
HUNGRY HAVEN  UNIT 7 CHARLESTOWN, RI 02813 Facility Type: Seats - Less than 50 Facility Status: Active Inspection Date: 10/02/2013
# Violation 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The deli slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. 21 Proper date marking & disposition Inspector Comments Portioned cheese and shellfish 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. 41 In-use utensils: properly stored Inspector Comments (Bowls) are being used as scoops in containers of fruit, sugar, and potatoes. 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. 47 Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the fans in the walk-in and cold hold units and knife rack have an accumulation of dust, dirt, food residue and other debris. 49 Plumbing installed; proper backflow devices Inspector Comments The pre-flush spray hose at the dishmachine is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device. 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. 53 Physical facilities installed, maintained & clean Inspector Comments The floor in the walk-in refrigerator is constructed of unsealed cement which is not durable, easily cleanable or nonabsorbent. 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.
NORDIC LODGE  178 EAST PASQUISSET TRAIL CHARLESTOWN, RI 02813 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 09/13/2013
# Violation 4 Proper eating, tasting, drinking or tobacco use Inspector Comments An open employee's beverage container was observed in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container and exposed food. 8 Adequate handwashing facilities supplied and accessible Inspector Comments The handsink at the bar was lacking paper towels. 8 Adequate handwashing facilities supplied and accessible Inspector Comments Dishes and utensils were observed in the hand sink. A handwashing sink must not be used for purposes other than handwashing. 13 Food separated & protected Inspector Comments Several raw animal foods were stored above ready-to-eat foods in the refrigerators. Such as raw beef above raw fish, shellfish, and dressings. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The inside of the ice machine was not clean to sight and touch. The food contact surfaces of equipment must be clean to sight and touch. 23 Consumer advisory posted for raw or undercooked foods Inspector Comments Consumer advisory is missing in the grill area where meats are served cooked to order. 37 Contamination prevented during food preparation, storage & display Inspector Comments Foods are stored on the floor in the 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 The lid to the ice cream cooler located in the ice cream area was not in good repair. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Wood is used in the construction of the floor and shelving in the outside walk-in refrigerator. 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. 49 Plumbing installed; proper backflow devices Inspector Comments The pre-flush spray hose at the rinse sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device. 50 Sewage & waste water properly disposed Inspector Comments The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
PEACHES FRUIT & PRODUCE LLC  47 CHARLESTOWN BEACH ROAD CHARLESTOWN, RI 02813 Facility Type: Cash Registers - 1-2 Facility Status: Active Inspection Date: 09/13/2013
# Violation 13 Food separated & protected Inspector Comments Eggs were stored above ready-to-eat foods in the walk-in refrigerator and in the display case. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. 37 Contamination prevented during food preparation, storage & display Inspector Comments Milk crates and soda are stored on the floor in the walk-in cooler and sales area. Food must be stored at least 6 inches above the floor. 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.
VETRANO ITALIAN REST & PIZZERIA  130 GRANITE STREET WESTERLY, RI 02891 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 09/23/2013
# Violation 8 Adequate handwashing facilities supplied and accessible Inspector Comments Hand sink is lacking signage. 19 Proper hot holding temperatures Inspector Comments ( Pizza's ) was held at ( 80-85 ) degrees. Potentially hazardous food must be maintained at 135 degrees F or above except during preparation, cooking or cooling. Taking out of oven 1 hour ago. Corrective action, items were placed into refrigerator. 21 Proper date marking & disposition Inspector Comments ( Cooked eggplant ), 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 specail menu board that are raw or undercooked. The consumer advisory is not on the same page. 53 Physical facilities installed, maintained & clean Inspector Comments The floor and wall junctures in the food prep area do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch. 53 Physical facilities installed, maintained & clean Inspector Comments The 2 door refrigerator in the food prep area has an accumulation of ice build up. The physical facilities shall be cleaned as often as necessary to keep them clean.
HANSON'S PUB  210 SALT POND ROAD SOUTH KINGSTOWN, RI 02879 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 10/24/2013
# Violation 1 Certified manager as required; compliance with Code or correct responses. Inspector Comments The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age. 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. 6 Hands clean & properly washed Inspector Comments The handsink at the bar was dry and showed no signs of use. 8 Adequate handwashing facilities supplied and accessible Inspector Comments The handsink at the bar was lacking paper towels. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The deli slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. 20 Proper cold holding temperatures Inspector Comments A cold hold unit in the kitchen used for storing food had an ambient temp of 50*F. Food in the unit ranged from 45-53*F. Disposal completed. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. 21 Proper date marking & disposition Inspector Comments Various foods such as pork and chili located in the refrigerator, were not marked with the date of preparation. Ready-to-eat potentially hazardous food , prepared in the establishment and held for more than 24 hours, must be marked with the date of preparation. 23 Consumer advisory posted for raw or undercooked foods Inspector Comments The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. 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, chili was placed in the refrigerator in plastic containers greater than 4 inches deep. 34 Thermometers provided & accurate Inspector Comments Thermometers are lacking in the kitchen and bar 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. 36 Insects, rodents & animals not present; no unauthorized persons Inspector Comments The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. 37 Contamination prevented during food preparation, storage & display Inspector Comments Boxes of food are stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor. 42 Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Knifes were stored between the ice bin and cooler at the bar 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Cold hold units in kitchen are in poor repair with water pooling inside the units. Faucet/hose at three bay sink is leaking and must be repaired. 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 bar at the dishwasher. 49 Plumbing installed; proper backflow devices Inspector Comments The facility is lacking a service (mop) sink. At least 1 service (mop) sink or 1 curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
HANSON'S PUB  210 SALT POND ROAD SOUTH KINGSTOWN, RI 02879 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 10/30/2013
No violations were marked out on this inspection.
KABUKI  91 OLD TOWER ROAD SOUTH KINGSTOWN, RI 02879 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 10/21/2013
# Violation 8 Adequate handwashing facilities supplied and accessible Inspector Comments The handsink in the employee rest room was lacking paper towels. 13 Food separated & protected Inspector Comments Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator such as raw chicken over broccoli in the grill cooler and raw steak over RTE in walk-in . Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The deli slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. 19 Proper hot holding temperatures Inspector Comments Chicken broth was held at 67 degrees. Potentially hazardous food must be maintained at 135 degrees F or above except during preparation, cooking or cooling. Disposal was completed. 21 Proper date marking & disposition Inspector Comments Various prepared foods 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. 22 Time as a public health control: procedures & records Inspector Comments Rice is taken from hot hold unit in kitchen to holding bin at sushi station on an as needed basis. Time logs must be maintained documenting the time rice is removed from hot hold until used or disposed of. 23 Consumer advisory posted for raw or undercooked foods Inspector Comments The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. 26 Toxic substances properly identified, stored & used Inspector Comments Can of Raid found in liquor storage area. 27 Compliance with variance, specialized process & HACCP plan Inspector Comments Facility is vacuum sealing raw fish, chicken, and steaks. Facility is not approved for this processing method. All items were disposed of. 34 Thermometers provided & accurate Inspector Comments Thermometers are lacking in the multiple prep, cold hold, and sushi refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display. 37 Contamination prevented during food preparation, storage & display Inspector Comments Boxes of food are stored on the floor in the walk-in cooler and walk-in freezer. Food must be stored at least 6 inches above the floor. 41 In-use utensils: properly stored Inspector Comments (Bowls) are being used as scoops in containers of flour, sugar, and 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. The (ice scoop) is stored on an unclean surface (top of ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments The door handles to the sushi display units, the handle to the coke cold hold unit, the handle to the stand up freezer the door to the stand up refrigerator located in the kitchen are not in good repair. 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. 53 Physical facilities installed, maintained & clean Inspector Comments The house next door located at 17 Narragansett Ave is being used for storage of dry goods, paper goods, chemicals, and dry food. All equipment and supplies related to restaurant operations must be stored on the premises.
KABUKI  91 OLD TOWER ROAD SOUTH KINGSTOWN, RI 02879 Facility Type: Seats - 50 or More Facility Status: Active Inspection Date: 10/22/2013
# Violation 13 Food separated & protected Inspector Comments Raw shrimp was stored above ready-to-eat foods in the grill cooler such as chopped vegetables. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The 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. Service call placed for kitchen machine. 20 Proper cold holding temperatures Inspector Comments Garlic and oil was held at 67 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Item disposed of. 21 Proper date marking & disposition Inspector Comments Various prepared foods such as chopped vegetables, cooked noodles, and sauces 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. 39 Wiping cloths: properly used & stored Inspector Comments Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration. 41 In-use utensils: properly stored Inspector Comments (Bowls) are being used as scoops in containers of 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. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Equipment such as the ice machine door to refrigerator, and door handle to cold hold unit located in the kitchen area was not in good repair. 49 Plumbing installed; proper backflow devices Inspector Comments Hot water is not available at the first hand sink at the sushi bar.
RHODY JOES SPORTS BAR AND GRILL  519 KINGSTOWN ROAD SOUTH KINGSTOWN, RI 02879 Facility Type: Mobile Food Service Facility Status: Active Inspection Date: 10/15/2013
# Violation 4 Proper eating, tasting, drinking or tobacco use Inspector Comments An open employee's beverage container was observed in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container and exposed food. 8 Adequate handwashing facilities supplied and accessible Inspector Comments The bar does not have a handsink that is conveniently located and/or readily accessible. Handsinks must be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher at the bar was 0ppm. Chlorine sanitizing solutions must be between 50-100 ppm. Chemical replaced. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The inside of the ice machine 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 Apple Cider Vinaigrette and Hershey's syrup was held at 67 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Disposal completed. 37 Contamination prevented during food preparation, storage & display Inspector Comments Foods are stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor. 39 Wiping cloths: properly used & stored Inspector Comments Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration. 42 Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Cleaned equipment and utensils are not stored inverted. 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. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments The cutting boards in the located along the grill line are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. 47 Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the ice scoop holder and the utensil holders 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. Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered. 53 Physical facilities installed, maintained & clean Inspector Comments The grout to the floors throughout the kitchen is in poor repair. There is a hole in unsealed concrete beneath the food prep sink. The materials for indoor floors must be smooth, 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 wall in the back room behind the syrup dispensers is in poor repair. The physical facilities must be maintained in good repair.