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Wednesday, October 22, 2014

How clean are local food establishments?

State Health Department tells who might be trying to kill us
By Will Collette
For more cartoons by Dan Piraro, click here.

Charlestown’s declared policy, called the “Slattery Doctrine,” calls for any outside government agents who come to Charlestown to conduct their work, to notify the town in advance and get permission. I’m not making this up – this is what the Town Council expects.

Nonetheless, state Health Department food inspectors came into Charlestown, South Kingstown and Westerly to try to make sure that none of the almost 600 food establishments in those three towns poison their customers. 

They take a few at a time. In the past three months, they conducted twenty-one food inspections of eighteen establishments in Charlestown alone.

This is the ninth in an on-going series of Progressive Charlestown articles that track how well local food establishments do when RI Health Department inspectors swoop in with temperature gauges and germ-o-scopes. In this installment, I cover reports from inspections done in July, August and September.

I looked at the inspection reports for all 93 Charlestown listings but only did a sampling, mostly places I know, in Westerly and South Kingstown. You can do your own search of any establishment in the state through the Health Department’s website. Only a percentage of Charlestown’s establishments were inspected during July, August and September, but probably the most I’ve seen in any three month period – a total of 18 establishments.

LOTS of violations. Many of them are repeats. In my opinion, when an establishment has had several bad inspections in a row, I don’t want to eat there until they’ve had at least a couple of clean inspections in a row. That's why I won't eat sushi in South Kingstown.

Read the inspection reports, cut-and-pasted below and decide for yourself. Some violations made me cringe; others struck me as minor or simply technicalities. I also did a count on the total number of violations (in most cases, going back to 2007) and included links to the Health Department database so you can see their current record in context. Judge for yourself. 

In this article, you’ll see reports on…

IN CHARLESTOWN
  • Charlestown Rathskeller – In August, they had their first clean inspection since they re-opened. But they were inspected again on October 9 and drew five violations. That brings their total to 20 violations since they re-opened just over a year ago. Click here to see their whole record.
  • The Cove – Eight violations. That brings their total number of violations in the Health Department database to 43. Click here to see their whole record.
  • CVS – clean inspection.
  • Happy Acres – two violations. Their cumulative record is twelve violations. Click here for their whole record.
  • Hitching Post – clean inspection.
  • Hungry Haven. Ten violations. That brings their total record up to 44 violations.
  • Hungry Haven mobile unit at Ninigret. 1 violation.
  • Johnny Angels – four violations. Their total record lists 17 violations.
  • Johnny Angels mobile unit – clean inspection.
  • Kingston Pizza – five violations. Their total record now stands at a grand total of 79 violations, the highest number I have seen in Charlestown.
  • Meadowbrook Inn – They had a clean inspection on September, but on a follow-up on September 17, they were dinged with seven violations. That brings their total record to 19 violations.
  • Mini-Super – thirteen violations. They are a repeater with 44 violations in the Health Department database. Click here to see their whole record.
  • Old Wilcox Tavern – seven violations. That brings their total record to 37 violations.
  • Peaches Fruit Stand – clean inspection.
  • Rippy’s market – Four violations. Their total record now stands at 38 violations.
  • Charlestown Senior Center – clean inspection.
  • Shelter Harbor Golf Club – two inspections. The first, on August 5, drew seven violations. The follow-up, on August 14, was clean.
  • The Willows - two violations for a total of 15 violations since 2007.


IN SOUTH KINGSTOWN
  • Mews Tavern – in September and October, food inspectors were in there four times and issued six violations. Maybe they were there so much because they had a bad inspection in June. That brought their total record to 70 violations.
  • Phil’s Dinner – inspectors were all over Phil’s too, conducting five inspections in July, August and September, issuing 25 violations just for that period. That brought their total record to 123 violations, give or take a couple.
  • Shogun – for the first time in months, a South Kingstown sushi restaurant had a clean inspection.
IN WESTERLY
  • New China Pavilion – yet another clean inspection. When I want sushi, or any Asian dish, this is where I go.
  • 84 Tavern – clean inspection.
Here are copies of the inspection reports:

CHARLESTOWN

CHARLESTOWN MINI-SUPER 
4071 OLD POST ROAD CHARLESTOWN, RI 02813 

Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 08/18/2014 
#
Violation
12
Required records available: shellstock tags, parasite destruction
Inspector Comments
Shellstock (clams, oysters) located in seafood display case, did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.
13
Food separated & protected
Inspector Comments
Raw animal foods were not stored properly to prevent cross-contamination (raw poultry above raw whole muscle meat; raw poultry not separated from raw beef in deli display unit). Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
13
Food separated & protected
Inspector Comments
Raw seafood not separated from cooked, ready to eat shrimp in seafood display case.
14
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
20
Proper cold holding temperatures
Inspector Comments
Feta and shredded cheese were held at 48 and 49 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Cheese moved to proper cold hold unit while ambient temp of cooler (in defrost mode) recovered to 41 degrees or below.
21
Proper date marking & disposition
Inspector Comments
Ham and sliced cheese, located in the 2 door upright 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.
35
Food properly labeled; original container
Inspector Comments
Strudel bites and cake 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 observed in back room/dishwashing area.
42
Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Observed pans and utensils being dried with a cloth after being washed, rinsed and sanitized in the mechanical dishwasher. All items required to be air dried.
45
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector Comments
Cardboard is used as liner on the bottom of the cheese/dairy cooler.
45
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector Comments
Wood is used in the construction of shelves in the walk-in cooler. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
50
Sewage & waste water properly disposed
Inspector Comments
The condensate from the refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
54
Adequate ventilation & lighting; designated areas used
Inspector Comments
Protective shielding is not provided for the lights in the cheese display section of display coolers. 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.
CHARLESTOWN RATHSKELLER TAVERN 
489 A OLD COACH RD CHARLESTOWN, RI 02813 

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 10/09/2014 
#
Violation
6
Hands clean & properly washed
Inspector Comments
Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
The handsink in the kitchen was blocked by racks of glasses. A handwashing sink shall be accessible at all times for employee use.
41
In-use utensils: properly stored
Inspector Comments
Bowls are being used as scoops in containers of potato chips. Utensils used to dispense non-potentially hazardous foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
42
Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Bar fruit tongs, scoop and knives observed stored in standing water. In-use utensils should be stored in a clean, dry location at 135 degrees F. or above or at 41 degrees F. or below.
54
Adequate ventilation & lighting; designated areas used
Inspector Comments
Protective shielding is not provided for the lights in the dishwashing area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
CHARLESTOWN RATHSKELLER TAVERN
489 A OLD COACH RD CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/14/2014 
No violations were marked out on this inspection.
THE COVE 
3963 OLD POST ROAD CHARLESTOWN, RI 02813 

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 09/17/2014 
#
Violation
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
Soap was not available at the handsink in the bar. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
The handsink in the bar was lacking paper towels.
14
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The knives in the knife rack and inside of ice machine shoot had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Knives run through dishwasher; ice machine to be cleaned.
42
Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Take out containers are not stored inverted.
42
Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Ice wands observed stored on a shelf in walk-in freezer. Utensils/equipment in contact with food must be stored in a clean/easily cleanable and dry location.
46
Warewashing facilities: installed, maintained & used; test strips
Inspector Comments
Chlorine test strips provided are for pool use measuring ppm at a max of 50. The proper chlorine concentration for food contact surfaces is 50-100 ppm. Test strips for food contact surfaces needed.
47
Non-food contact surfaces clean
Inspector Comments
The nonfood-contact surfaces of the knife rack have an accumulation of dust, dirt, food residue and other debris.
50
Sewage & waste water properly disposed
Inspector Comments
The drip water from the soda wand is draining into the handsink at the bar. Condensate drainage and other nonsewage liquids must drain into a drain.
CVS PHARMACY NO 10299 
3986 OLD POST RD CHARLESTOWN, RI 02813 

Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 08/04/2014 
No violations were marked out on this inspection.
HAPPY ACRES PEDDLER 
61 CHARLESTOWN BEACH ROAD CHARLESTOWN, RI 02813 

Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 08/04/2014 
#
Violation
11
Food in good condition, safe & unadulterated
Inspector Comments
Observed two (2) expired, bulging unopened containers of fresh mozzarella cheese in low boy cooler. PIC states this product is being returned to vendor for credit. Voluntarily disposed.
13
Food separated & protected
Inspector Comments
Raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator ( such as eggs over beverages). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
HITCHING POST INC 
5402 POST ROAD CHARLESTOWN, RI 028131738 

Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 09/04/2014 
No violations were marked out on this inspection.
HUNGRY HAVEN 
UNIT 7 CHARLESTOWN, RI 02813 

Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 08/27/2014 
#
Violation
4
Proper eating, tasting, drinking or tobacco use
Inspector Comments
An open employee's beverage container was observed in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container and exposed food.
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
Soap was not available at the handsink in the bathrooms used by employees and customers. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
14
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The slicer and can opener 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
Sausage and egg batter for French toast were held at 67 and 56 degrees respectively. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Sausages, in ice bath in prep area were reheated to 200 degrees F. Egg batter for French toast, located in open top sandwich prep cooler unit was disposed.
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. Pasta and gravy, cooked today, were placed hot in the refrigerator in covered containers greater than 4 inches deep. Pasta and gravy transferred to 4 inch shallow metal pans to continue proper cooling.
34
Thermometers provided & accurate
Inspector Comments
Thermometers are lacking in the refrigeration unit in the waitstaff area. 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.
41
In-use utensils: properly stored
Inspector Comments
Cup is being used as scoop in container of sugar. Utensils used to dispense non-potentially hazardous foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
47
Non-food contact surfaces clean
Inspector Comments
The nonfood-contact surfaces of the gaskets to the low boy coolers have an accumulation of dust, dirt, food residue and other debris.
53
Physical facilities installed, maintained & clean
Inspector Comments
The floors in the walk-in refrigerator are 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 suject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms.
HUNGRY HAVEN CLAM SHACK
NINGRET PARK CHARLESTOWN, RI 02813
Facility Type: Mobile Food Service
Facility Status: Pending
Inspection Date: 08/29/2014 
#
Violation
34
Thermometers provided & accurate

Inspector Comments
Establishment is lacking thermometers.
JOHNNY ANGELS CLAM SHACK
523 CHARLESTOWN BEACH RD CHARLESTOWN, RI 02813
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 08/27/2014 
#
Violation
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
The handsink in the kitchen was lacking paper towels.
14
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The chlorine concentration in the sanitizing solution of the 3-bay sink was 0 ppm. The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Additional bleach added, corrected to 100 ppm
33
Approved thawing methods used
Inspector Comments
Lobster was observed thawing on the counter. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing. Lobster placed under running water.
50
Sewage & waste water properly disposed
Inspector Comments
The condensate from the Electro Freeze unit is draining from a hose out the window. Condensate drainage and other nonsewage liquids must drain into a drain. Work is currently being done to establish a drain into the waste water tank.
JOHNNY ANGELS CLAM SHACK 
523 CHARLESTOWN BEACH RD CHARLESTOWN, RI 02813 

Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 08/14/2014 
#
Violation
18
Proper cooling time & temperatures
Inspector Comments
Chowder, which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Disposal completed.
21
Proper date marking & disposition
Inspector Comments
Cheese, cole slaw and other potentially hazardous foods, located in the refrigerators, were not marked with the date of preparation. Ready-to-eat potentially hazardous food , prepared in the establishment and held for more than 24 hours, must be marked with the date of preparation.
34
Thermometers provided & accurate
Inspector Comments
Thermometer is lacking in the low boy sandwich prep 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.
47
Non-food contact surfaces clean
Inspector Comments
The nonfood-contact surfaces of the hood over the cooking area has an accumulation of dust, dirt, food residue and other debris.
50
Sewage & waste water properly disposed
Inspector Comments
Water used for cooling of Electro Freeze unit is draining into a hose sitting in rinse bay of 3-bay sink. Condensate drainage and other nonsewage liquids must drain into a drain.
53
Physical facilities installed, maintained & clean
Inspector Comments
Clutter and equipment not related to the food service operation is stored in and around the facility.
JOHNNY ANGELS CLAM SHACK
523 CHARLESTOWN BEACH RD CHARLESTOWN, RI 02813
Facility Type: Mobile Food Service
Facility Status: Active
Inspection Date: 08/02/2014 
No violations were marked out on this inspection.
KINGSTON PIZZA OF CHARLESTOWN INC
4159 OLD POST ROAD CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 09/24/2014 
#
Violation
14
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
31
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments
Proper cooling methods were not used for potentially hazardous foods. Per interview of PIC, grinder sauce was placed hot in the refrigerator in containers greater than 4 inches deep. Sauce, which was cooked approximately 4 hours ago was divided into shallow uncovered containers and returned to walk-in-cooler for proper cooling.
36
Insects, rodents & animals not present; no unauthorized persons
Inspector Comments
The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
37
Contamination prevented during food preparation, storage & display
Inspector Comments
Large containers of shredded cheese are stored without covers. Food must be stored covered to avoid possible contamination.
47
Non-food contact surfaces clean
Inspector Comments
The nonfood-contact surfaces of the fan grates and shelving in the walk-in cooler have an accumulation of dust, dirt, food residue and other debris.
MEADOW BROOK INN
168 CAROLINA BACK ROAD CHARLESTOWN, RI 02813
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 09/17/2014 
#
Violation
14
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer must be washed, rinsed and sanitized before use.
21
Proper date marking & disposition
Inspector Comments
Deli meats, sauce, chicken stock and other potentially hazardous foods, located in the walk-in cooler, 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.
41
In-use utensils: properly stored
Inspector Comments
A cup is being used as scoops in containers of sugar. Utensils used to dispense non-potentially hazardous foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
41
In-use utensils: properly stored
Inspector Comments
The ice scoop is stored on an unclean surface (top of ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location. Ice scoop must be washed, rinsed and sanitized before next use.
51
Toilet facilities: properly constructed, supplied & cleaned
Inspector Comments
The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
53
Physical facilities installed, maintained & clean
Inspector Comments
The floor and ceiling in the kitchen area and floor in the walk-in cooler are in poor repair. The physical facilites must be maintained in good repair. Scheduled repair to floors and ceiling to be completed in November.
54
Adequate ventilation & lighting; designated areas used
Inspector Comments
Protective shielding is not provided for the lights in the kitchen dishwashing area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
MEADOW BROOK INN 
168 CAROLINA BACK ROAD CHARLESTOWN, RI 02813 

Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 09/04/2014 
No violations were marked out on this inspection.
OLD WILCOX TAVERN INC
5153 OLD POST ROAD CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 09/04/2014 
#
Violation
4
Proper eating, tasting, drinking or tobacco use
Inspector Comments
An open employee's beverage container was observed in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container and exposed food.
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
Soap was not available at the handsink in the behind the line in the kitchen. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
The handsink behind the line in the kitchen was lacking paper towels.
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
Signage lacking at handsink behind the cook line in the kitchen.
39
Wiping cloths: properly used & stored
Inspector Comments
The concentration of the sanitizer solution for the wet wiping cloths was in excess of 200 ppm. The required concentration for chlorine sanitizer is between 50-100 ppm.
50
Sewage & waste water properly disposed
Inspector Comments
The condensate from the 2 dr upright refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain. The condensate from the walk-in freezer unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
53
Physical facilities installed, maintained & clean
Inspector Comments
The cooling unit in the walk-in freezer is in poor repair. Ice buildup observed on floor and in pan under unit. The physical facilites must be maintained in good repair. Ice observed around seal of walk-in freezer door.
OLD WILCOX TAVERN INC 
5153 OLD POST ROAD CHARLESTOWN, RI 02813 

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/04/2014 
No violations were marked out on this inspection.
PEACHES FRUIT & PRODUCE LLC
47 CHARLESTOWN BEACH ROAD CHARLESTOWN, RI 02813
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 08/04/2014 
No violations were marked out on this inspection.
RIPPYS LIQUOR AND MARKETPLACE
4158 SOUTH COUNTY TRAIL CHARLESTOWN, RI 02813
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 07/18/2014 
#
Violation
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
Cutting boards are stored behind faucet of three bay sink where they are exposed to splash and spillage.
45
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector Comments
The freezer door to the walk-in freezer is in poor repair with exposed insulation.
47
Non-food contact surfaces clean
Inspector Comments
Non food contact surfaces of the prep table and the three tiered cart are not properly washed, rinsed, and sanitized. Currently windex is used on prep table.
TOWN OF CHARLESTOWN/SR COMMUNITY CTR 
NINIGRET PARK CHARLESTOWN, RI 02813 

Facility Type: Food Service (Non-Profit)
Facility Status: Active
Inspection Date: 08/13/2014 
No violations were marked out on this inspection.

SHELTER HARBOR GOLF CLUB, THE
1 GOLF CLUB DRIVE CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/14/2014 
No violations were marked out on this inspection.
SHELTER HARBOR GOLF CLUB, THE 
1 GOLF CLUB DRIVE CHARLESTOWN, RI 02813 

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/05/2014 
#
Violation
20
Proper cold holding temperatures
Inspector Comments
Chicken, cheese, cole slaw, eggs, shrimp and cooked mushrooms were held between 46 and 58 degrees F. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Disposal completed
23
Consumer advisory posted for raw or undercooked foods
Inspector Comments
The consumer advisory provided does not disclose the foods (beef) on the menu that are raw or undercooked.
35
Food properly labeled; original container
Inspector Comments
Working containers of breadcrumbs and fry oil 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.
41
In-use utensils: properly stored
Inspector Comments
Bowls are being used as scoops in containers of French fries. 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
Utensils(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.
47
Non-food contact surfaces clean
Inspector Comments
Ice and frost build up observed in walk-in freezer.
53
Physical facilities installed, maintained & clean
Inspector Comments
The sealant in the hood over hot food equipment is in poor repair. The physical facilites must be maintained in good repair.
WILLOWS MOTOR LODGE
ROUTE 1 CHARLESTOWN, RI 02813
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/05/2014 
#
Violation
4
Proper eating, tasting, drinking or tobacco use
Inspector Comments
An open employee's beverage container was observed in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container and exposed food.
21
Proper date marking & disposition
Inspector Comments
Sliced ham and cheese, 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.
MEWS TAVERN 
456 MAIN STREET SOUTH KINGSTOWN, RI 02879 

Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 10/01/2014 
#
Violation
4
Proper eating, tasting, drinking or tobacco use
Inspector Comments
An open employee's beverage container was observed in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container and exposed food.
MEWS TAVERN 
456 MAIN STREET SOUTH KINGSTOWN, RI 02879 

Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 09/16/2014 
#
Violation
18
Proper cooling time & temperatures
Inspector Comments
Chili, which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Disposal completed.
31
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments
Proper cooling methods were not used for potentially hazardous foods. Per interview of chef pasta was placed hot in the refrigerator in a container greater than 4 inches deep. Pasta was broken down onto sheet pans and returned to WIC.
42
Utensils, equipment & linens: properly stored, dried & handled
Inspector Comments
Rice spoons stored in water. Utensils must be stored on a clean, dry surface or in water 135 degrees or above.
MEWS TAVERN 
456 MAIN STREET SOUTH KINGSTOWN, RI 02879 

Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 09/09/2014 
#
Violation
9
Food obtained from approved source
Inspector Comments
Per PIC, tuna and striped bass were purchased with cash off dock/boat in Snug Harbor. No invoices were available. Disposal completed for all tuna and bass as it was purchased from an unapproved source.
MEWS TAVERN 
456 MAIN STREET SOUTH KINGSTOWN, RI 02879 

Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 09/09/2014 
#
Violation
9
Food obtained from approved source
Inspector Comments
Tuna and striped bass were purchased from a local commercial fishing boat out Snug Harbor, RI. Fish Embargoed.
PHILS RESTAURANT
323 MAIN STREET SOUTH KINGSTOWN, RI 02879
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 09/03/2014 
#
Violation
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
Handwash signage lacking at handsink in basement kitchen.
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
Soap was not available at the handsink in the outside bar. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
The handsink at the outside bar was lacking paper towels.
14
Food-contact surfaces: cleaned & sanitized
Inspector Comments
The chlorine sanitizer concentration for the sanitizing cycle of the upstairs bar and outside bar dishwashers was 0 ppm. Chlorine sanitizing solutions must be between 50-100 ppm. Dish machine repair company contacted. All equipment and utensils must be washed, rinsed and sanitized in downstairs dishwasher and/or properly washed, rinsed and sanitized in 3-bay sink. Fax repair invoice to RIDOH/Office of Food Protection, attn., Karen.
23
Consumer advisory posted for raw or undercooked foods
Inspector Comments
The consumer advisory provided does not disclose the foods on the menu (eggs) that are raw or undercooked.
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
Potatoes are stored on the floor in the storeroom. Food must be stored at least 6 inches above the floor.
39
Wiping cloths: properly used & stored
Inspector Comments
The concentration of the sanitizer solution for the wet wiping cloths was 0 ppm. The required concentration for quaternary ammonia sanitizer is 200 ppm. The concentration of the sanitizer solution for the wet wiping cloths was 0 ppm. The required concentration for chlorine sanitizer is 50-100 ppm.
41
In-use utensils: properly stored
Inspector Comments
Bowls are being used as scoops in containers of sugar, flour and breadcrumbs. 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 (on rack near basement stairs) are not stored inverted.
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 upstairs bar and outside bar dishwashers.
49
Plumbing installed; proper backflow devices
Inspector Comments
Air break observed on drain to prep sink. Air gap is needed. 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.
PHILS RESTAURANT 
323 MAIN STREET SOUTH KINGSTOWN, RI 02879 

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/07/2014 
#
Violation
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
Observed beef being thawed under running water in the hand-sink. A handwashing sink shall be accessible at all times for employee use. Beef was moved to thaw in the prep sink under running water.
8
Adequate handwashing facilities supplied and accessible
Inspector Comments
Hand-washing signage is lacking at the hand-washing sink in the downstairs prep area.
20
Proper cold holding temperatures
Inspector Comments
Shredded cheese was held at 48 degrees F. Potentially hazardous food must be held at 41 degrees F.or below except during preparation, cooking or cooling. Voluntary disposal completed during time of inspection.
31
Proper cooling methods used; adequate equipment for temperature control
Inspector Comments
Proper cooling methods were not used for potentially hazardous foods. Cooked potatoes were placed hot in the refrigerator in plastic containers greater than 4 inches deep. Potatoes were at 50 degrees F. Potatoes were removed from plastic container and placed onto metal sheet pans for active cooling. Salsa, which had just been prepared was observed cooling in a covered plastic container in the walk-in at 59 degrees F. Salsa was removed from plastic container and placed into shallow metal pans for active cooling.
49
Plumbing installed; proper backflow devices
Inspector Comments
Observed air break in food prep sink in down stairs kitchen area. Air gap is needed.
PHILS RESTAURANT 
323 MAIN STREET SOUTH KINGSTOWN, RI 02879 

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/01/2014 
#
Violation
4
Proper eating, tasting, drinking or tobacco use
Inspector Comments
Several open employee beverage containers were 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.
13
Food separated & protected
Inspector Comments
Raw animal foods were stored above ready-to-eat foods in the service line refrigerator ( such as eggs over mushrooms). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
20
Proper cold holding temperatures
Inspector Comments
Eggs, heavy cream, dressings, cheese and various potentially hazardous foods were held between 45 to 60 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Disposal completed.
45
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector Comments
Gaskets on two low boy cold hold units located in the kitchen area are not in good repair.
PHILS RESTAURANT 
323 MAIN STREET SOUTH KINGSTOWN, RI 02879 

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 07/31/2014 
#
Violation
20
Proper cold holding temperatures
Inspector Comments
Goat cheese, eggs, grated cheese and other PHF's were held between 46 and 51 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Per PIC food items were placed in sauté prep unit 1.5 hours prior to inspection. All items placed in WIC.
23
Consumer advisory posted for raw or undercooked foods
Inspector Comments
The consumer advisory provided does not disclose the foods on the menu (eggs) that are raw or undercooked.
34
Thermometers provided & accurate
Inspector Comments
Thermometers are lacking in the small refrigeration unit in kitchen. 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.
45
Food & non-food contact surfaces cleanable, properly designed, constructed & used
Inspector Comments
Gasket to grill cold hold drawer located in the kitchen was not in good repair/not fully closing.
PHILS RESTAURANT 
323 MAIN STREET SOUTH KINGSTOWN, RI 02879 

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 07/29/2014 
#
Violation
4
Proper eating, tasting, drinking or tobacco use
Inspector Comments
An open employee's beverage container was observed in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container and exposed food.
20
Proper cold holding temperatures
Inspector Comments
Mahi fish and other PHF's were held between 50-61 degrees F. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Voluntary disposal completed. Refrigeration service called during inspection.
23
Consumer advisory posted for raw or undercooked foods
Inspector Comments
The consumer advisory provided does not disclose eggs on the menu that are raw or undercooked.
26
Toxic substances properly identified, stored & used
Inspector Comments
Working containers, used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
34
Thermometers provided & accurate
Inspector Comments
Thermometers are lacking in the small refrigeration unit in the kitchen. 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.
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
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
Gasket to grill cold hold drawer located in the kitchen area was not in good repair/is not fully closing.
SHOGUN STEAK AND SEAFOOD HOUSE II
59 SOUTH COUNTY COMMON WAY UNITS 1 AND 2 SOUTH KINGSTOWN, RI 02879
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 10/01/2014 
No violations were marked out on this inspection.
NEW CHINA PAVILION INC
SUITE 21-22 WESTERLY, RI 02891
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 07/28/2014 
No violations were marked out on this inspection.
84 TAVERN ON CANAL
15 CANAL ST WESTERLY, RI 02891
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/29/2014 
No violations were marked out on this inspection.
84 TAVERN ON CANAL 
15 CANAL ST WESTERLY, RI 02891 

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 08/28/2014 
#
Violation
20
Proper cold holding temperatures
Inspector Comments
( Chicken, beef tips, and steaks ) was held at ( 47-49 ) degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling.
34
Thermometers provided & accurate
Inspector Comments
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.
54
Adequate ventilation & lighting; designated areas used
Inspector Comments
Protective shielding is not provided for the lights in the warewash 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.