Health Department inspects local food establishments

Checking out health and safety inspection reports for January and February

For more from Dan Piraro's Bizarro, click here

By Will Collette

Keeping customers safe when they visit local restaurants or food markets is a big job. Just in Charlestown, Westerly and Wakefield, there are almost 600 food establishments listed in the Health Department’s inspection report database, 93 in Charlestown alone. Inspecting them is a daunting job for the Department’s small crew of inspectors.

This is the sixth in an on-going series of Progressive Charlestown articles that track how well local food establishments do when inspectors swoop in with white gloves, thermometers and magnifying glasses. 

For some, like the Charlestown Senior-Community Center and McQuade’s Market in Westerly, the inspections go very well and they get a clean inspection report.

For others, not so good. Among those local favorites who had disappointing inspection reports are the Shelter Harbor Inn, the Breachway Grill and Matunuck Oyster Bar. I have every hope that they will take the necessary steps to return to the high standards they are known for.

While I did look thoroughly at Charlestown food establishments, I only did a very biased sampling of Westerly and Wakefield. I was especially interested in those spots that did poorly in prior inspections. 

A prime example is the high-end sushi restaurant, Kabuki in Wakefield. From March through December, Kabuki racked up 42 violations, most of them of the type you do not want at a sushi place. They were inspected again in January and were dinged with five more violations.

If you are concerned about food safety, you can check out any Rhode Island establishment by clicking here for the Health Department database. Then make your own decisions about your risk tolerance. It’s your health and your food dollars.

In this sixth installment, I cover January and February inspections at:

• Cumberland Farms, Charlestown (2 violations)
• Famous Pizza, Charlestown (6 violations)
• Michael’s Foodmart, Charlestown (12 violations)
• The Breachway Grill, Charlestown (10 violations)
• The Charlestown Senior/Community Center (clean report)
• McQuade’s Market, Westerly (clean report)
• Shelter Harbor Inn, Westerly (2 inspections and 12 total violations)
• Kabuki, Wakefield (5 violations)
• Matunuck Oyster Bar, Wakefield (8 violations)

For your convenience, I cut-and-pasted the actual on-line reports for these establishments

CUMBERLAND FARMS #1262  4169 OLD POST RD CHARLESTOWN, RI 02813  Facility Type: Cash Registers - 3-5 Facility Status: Active Inspection Date: 01/22/2014
# Violation 8 Adequate handwashing facilities supplied and accessible Inspector Comments Hand washing signage, soap, and paper towels are provided at dump sink next to coffee dispensers. Equipment and signage must only be provided at designated hand washing sinks. 26 Toxic substances properly identified, stored & used Inspector Comments Washer fluid was stored with food, equipment, utensils or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens and/or single service by spacing or petitioning and locating them in an area that is not above food, equipment utensils, linens and single service articles.
FAMOUS PIZZA  3986 OLD POST ROAD CHARLESTOWN, RI 02813  Facility Type: Seats - Less than 50 Facility Status: Active Inspection Date: 02/05/2014
# Violation 7 No bare hand contact with ready to eat (RTE) foods. Inspector Comments An employee was observed touching ready to eat food (pizza)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. 26 Toxic substances properly identified, stored & used Inspector Comments Working containers, used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. 37 Contamination prevented during food preparation, storage & display Inspector Comments Boxes of food are stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor. 39 Wiping cloths: properly used & stored Inspector Comments Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration. 43 Single-use & single-service articles: properly stored & used Inspector Comments Single service items are not being stored to protect the food/lip contact surface. 47 Non-food contact surfaces clean Inspector Comments The nonfood-contact surface of the dish machine rack has an accumulation of dust, dirt, food residue and other debris.
MICHAELS FOODMART  5680 POST ROAD CHARLESTOWN, RI 02813  Facility Type: Cash Registers - 1-2 Facility Status: Active Inspection Date: 02/05/2014
# Violation 8 Adequate handwashing facilities supplied and accessible Inspector Comments Towels 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 Raw eggs were stored above ready-to-eat foods in the walk-in refrigerator such as hot dogs and condiments. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. 21 Proper date marking & disposition Inspector Comments Various prepared foods such as chicken and tuna salad, sliced, vegetables and deli meats located in the prep unit, 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. 26 Toxic substances properly identified, stored & used Inspector Comments Stainless steal cleaner was stored with food, equipment, utensils or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens and/or single service by spacing or petitioning and locating them in an area that is not above food, equipment utensils, linens and single service articles. 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. 37 Contamination prevented during food preparation, storage & display Inspector Comments Bread was stored under the drainage pipes of the handsink in the kitchen. 43 Single-use & single-service articles: properly stored & used Inspector Comments Single service forks are not stored inverted to protect the food/lip contact surface. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Three bay sink is in poor repair with leaks from drainage pipes and pre-flush hose. 47 Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the racks in the walk-in and the fans in the walk in 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 three bay 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. 51 Toilet facilities: properly constructed, supplied & cleaned Inspector Comments The handsink in the employee bathroom was lacking paper towels. 53 Physical facilities installed, maintained & clean Inspector Comments The floor and walls in the kitchen area and the floors to the walk-in cooler have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
THE BREACHWAY GRILL  1 CHARLESTOWN ROAD CHARLESTOWN, RI 02813  Facility Type: Seats - Less than 50 Facility Status: Active Inspection Date: 02/05/2014
# Violation 8 Adequate handwashing facilities supplied and accessible Inspector Comments Strainer was observed in the hand sink at the bar. A handwashing sink must not be used for purposes other than handwashing. 9 Food obtained from approved source Inspector Comments Soupy from unapproved source being used in facility. Disposal completed. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The deli slicer had an accumulation of food and debris. The surfaces of equipment that contacts potentially hazardous foods such as meats and cheeses, must be washed rinsed and sanitized at least every 4 hours. 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 10ppm. Chlorine sanitizing solutions must be between 50-100 ppm. Invoice for service to machine to be sent to RIDOH. The quarternary ammonia concentration in the sanitizing solution of the 3-bay sink was 100ppm. According to the manufacturer's use directions, the concentration of the quarternary ammonia must be 200ppm. Quat manually added to three bay sink for proper sanitizing. 21 Proper date marking & disposition Inspector Comments Prepared and portioned 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. 26 Toxic substances properly identified, stored & used Inspector Comments Working containers, used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. 36 Insects, rodents & animals not present; no unauthorized persons Inspector Comments The door to the outside, located in the dishwashing area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. 47 Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the steam tables and the fans to the walk-in have an accumulation of dust, dirt, food residue and other debris. 49 Plumbing installed; proper backflow devices Inspector Comments Hot water was not available at the handsink in the kitchen. 49 Plumbing installed; proper backflow devices Inspector Comments A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid , liquid or gas contaminant into the water supply at each point of use at a food establishment.
TOWN OF CHARLESTOWN/SR COMMUNITY CTR  NINIGRET PARK CHARLESTOWN, RI 02813  Facility Type: Food Service (Non-Profit) Facility Status: Active Inspection Date: 02/05/2014
No violations were marked out on this inspection.

Westerly & Wakefield

MCQUADES MARKETPLACE  106 MAIN STREET WESTERLY, RI 02891  Facility Type: Cash Registers - 6 or more Facility Status: Active Inspection Date: 02/06/2014
No violations were marked out on this inspection.
SHELTER HARBOR INN INC  10 WAGNER ROAD WESTERLY, RI 02891  Facility Type: Caterer or Commissary Facility Status: Active Inspection Date: 02/06/2014
# Violation 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees F was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the themolabel (temperature indicator) affixed to the surface of a utensil to turn black. Facility shall retain invoice and manually sanitize until serviced.
SHELTER HARBOR INN INC  10 WAGNER ROAD WESTERLY, RI 02891  Facility Type: Caterer or Commissary Facility Status: Active Inspection Date: 01/23/2014
# Violation 8 Adequate handwashing facilities supplied and accessible Inspector Comments Hand sink lacking signage. 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. 23 Consumer advisory posted for raw or undercooked foods Inspector Comments ( Burgers and Caesar dressing ) are served raw or undercooked (to the customer's request. A written consumer advisory(on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. 34 Thermometers provided & accurate Inspector Comments Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display. 37 Contamination prevented during food preparation, storage & display Inspector Comments No overhead protection of food products stored in basement. 42 Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Cleaned equipment and utensils are not stored inverted. 43 Single-use & single-service articles: properly stored & used Inspector Comments Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the basement area. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments The cutting boards in the (red ) 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. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Wood is used in the construction of installation of hand sink in the food prep area. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. 53 Physical facilities installed, maintained & clean Inspector Comments The ceiling in the warewash area is in poor repair. The physical facilites must be maintained in good repair. 53 Physical facilities installed, maintained & clean Inspector Comments The equipment 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.
KABUKI RESTAURANT AND LOUNGE  91 OLD TOWER HILL RD WAKEFIELD, RI 02879  Facility Type: Seats - 50 or More Facility Status: Pending Inspection Date: 01/28/2014
# Violation 14 Food-contact surfaces: cleaned & sanitized Inspector Comments The knives on the knife rack 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 Various prepared and portioned foods such as rice, vegetables, and fish 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. 33 Approved thawing methods used Inspector Comments Vacuum sealed fish was observed in the original package without seal being broken. Label indicates to thaw fish outside of original packaging. 41 In-use utensils: properly stored Inspector Comments Utensils for rice were stored in water in between uses. 47 Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the fans in the walk in have an accumulation of dust, dirt, food residue and other debris.
MATUNUCK OYSTER BAR  629 SUCCOTASH RD SOUTH KINGSTOWN, RI 02879  Facility Type: Caterer or Commissary Facility Status: Active Inspection Date: 02/13/2014
# Violation 7 No bare hand contact with ready to eat (RTE) foods. Inspector Comments An employee was observed touching ready to eat food (tomatoes for salad)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. Disposal completed. 8 Adequate handwashing facilities supplied and accessible Inspector Comments The handsink in the kitchen was lacking paper towels. 13 Food separated & protected Inspector Comments Several raw animal foods were stored above ready-to-eat foods in the grill drawers such as raw fish above pasta and raw shellfish above fries. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. 20 Proper cold holding temperatures Inspector Comments Various foods in the salad prep station were held between 51-59 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Items were evaluated and disposal was completed. 37 Contamination prevented during food preparation, storage & display Inspector Comments Containers of food are stored on the floor in the walk-ion cooler and walk-in freezer. Food must be stored at least 6 inches above the floor. 42 Utensils, equipment & linens: properly stored, dried & handled Inspector Comments Clean knives are stored in cardboard sleeves which are not smooth durable or easily cleanable. 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used Inspector Comments Roof to ice bin located in the raw bar area was not in good repair. 47 Non-food contact surfaces clean Inspector Comments The nonfood-contact surfaces of the hood fans have an accumulation of grease, dust, food residue and other debris.