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Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 08/02/2011
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:50 PM
Score (optional) Time Out 03:15 PM
EstablishmentLITTLE ROADY SNACK WAGON
Address14 CHARNLEY AVENUE
City/StateHOPKINTON, RI
Zipcode02832
Telephone4014475358
License/Permit #FSV28350
Permit HolderLITTLE ROADY SNACK WAGON
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Cold-Hold Unit 38.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
8 Violation of Code: [6-301.12] The handsink in the kitchen was lacking paper towels and soap.Owner will stock with supplies. New Violation. Correct By: 08/05/2011
34 Violation of Code: [4-302.12] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. New Violation. Correct By: 08/05/2011
46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink ) New Violation. Correct By: 08/03/2011
Remarks Application paid w/DOH/Food Protection-5/13/11
FMC#19106-Richard Ruggieri-active
Menu: fried foods,burgers fully cooked,hotdogs,snacks,beverages,ice-cream
Food suppliers Rest.Depot and Warwick Ice Cream
Non-latex gloves to be used per owner
Water-public from Coventry RV park-Collwells (fresh and dumping station)
Tanks for water-40 gall.fresh;65 gall. gray
Truck has three bay sink,handsink,cold units,grill,fryers
Quat sanitizer to be used.
Establishement meets minimum requirements of RIDOH/Food Protection at time of inspection.All local permits must be obtained.
Signed paper copy in file.
Person in Charge (Signature) Date: 08/03/2011
Inspector (Signature) Shirley Gaudreau (188) Date: 08/02/2011
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 10/14/2011No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:30 AM
Score (optional) 0.00 Time Out 09:00 AM
EstablishmentFLOUR GIRLS BAKING COMPANY, LLC
Address62 MARION RD
City/StateMATTAPOISETT, MA
Zipcode02739
Telephone(508) 241-2553
License/Permit #FSV28494
Permit HolderFLOUR GIRLS BAKING COMPANY, LLC
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryPre-Packaged NPHF
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS R
Demonstration of Knowledge1 IN Certified manager as required; compliance with Code or correct
responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS R
Potentially Hazardous Food Time/Temperature16 N/O Proper cooking time & temperatures
17 N/A Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/A Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 IN Pasteurized foods used; prohibited foods not offered
Chemical25 IN Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 10/14/2011
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 10/14/2011No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:30 AM
Score (optional) 0.00 Time Out 09:00 AM
EstablishmentFLOUR GIRLS BAKING COMPANY, LLC
Address62 MARION RD
City/StateMATTAPOISETT, MA
Zipcode02739
Telephone5082412553
License/Permit #FSV28494
Permit HolderFLOUR GIRLS BAKING COMPANY, LLC
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryPre-Packaged NPHF
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Refrigerator 39.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the ( chlorine)sanitizing solution for the( 3 bay sink) New Violation. Correct By: 10/14/2011
Remarks menu; coffee,donuts,bars,cookies
No FMC required
bakery tissue available
chlorine sanitizer
food must be kept at least 6 inches off the floor
Meets minimal RI DOH requirements. Obtain all local permits
paper copy of report signed
Person in Charge (Signature) Date: 10/14/2011
Inspector (Signature) () Date: 10/14/2011
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 12/09/2011
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:30 PM
Score (optional) Time Out 03:00 PM
EstablishmentLA MAMI
Address1ST FL
City/StatePROVIDENCE, RI
Zipcode02907
Telephone4016540789
License/Permit #FSV28609
Permit HolderLA MAMI
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink) New Violation. Correct By: 12/15/2011
49 Violation of Code: [5-304.11-14] Gray water tank dripping under truck;needs to have gasket and cover to be tight fitting. New Violation. Correct By: 12/15/2011
Remarks Mobile Application paid w/ DOH
Menu:fried chicken,hamburger,hotdogs
FMC#19675-active
Truck has:handsink,3 bay sink,quat tablets,35 gallon tank fresh water ,tank under truck for gray water,vinyl gloves and refrigeration
Reviewed no bare hand contact with ready to eat foods and three bay sink set up.
Establishment meets minimum recquirements of RIDOH/Food Protection at time of inspection.All local permits must be obtained.
Signed paper copy in file w/ Margarita Nunez
Person in Charge (Signature) Date: 12/15/2011
Inspector (Signature) Shirley Gaudreau (188) Date: 12/09/2011
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 12/13/2011
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:20 AM
Score (optional) 0.00 Time Out 09:30 AM
EstablishmentROCKET
Address255 EAST PUPNAM ROAD
City/StatePUTNAM, CT
Zipcode06260
Telephone8606895585
License/Permit #FSV28638
Permit HolderROCKET
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Refrigerator 31.0 ° F Ambient / Deli Display Cooler 32.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink ) New Violation. Correct By: 12/19/2011
Remarks Application paid w/DOH/Food Protection
FMC-processing-Patricia Meneguzzo
Menu; burger raw,hotdogs/soups macaroni and chesse,salads,grilled cheese,baked goods.All foods to be made on truck.
Truck has; handsink,3 bay sink,2 cold units,grill,fryerolator,ovens,25 gallon fresh water and 35 gallon gray water,plastic gloves,quat sanitizer
Establishment meets minimum recquirements of RIDOH/Food Protection at time of inspection.
All local permits must be obtained.
Signed paper copy in file.
Person in Charge (Signature) Date: 12/27/2011
Inspector (Signature) Shirley Gaudreau (188) Date: 12/13/2011
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 09/19/2011
No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:10 PM
Score (optional) Time Out 12:40 PM
EstablishmentWALTS HOT DOG
Address483 TRIPPS CORNER ROAD
City/StateEXETER, RI
Zipcode02822
Telephone4012955933
License/Permit #FSV27119
Permit HolderWALTS HOT DOG
Purpose of InspectionEnvironmental Complaint
Est. TypeMobile Food Service
Risk CategoryPre-Packaged NPHF
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
7
Violation of Code: [3-301.11] An employee was observed touching ready to eat food (hot dog bun)with bare hands. Food employess must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves or dispensing equipment. Buns disposed of, printed material on BHC provided. New Violation. Correct By: 09/19/2011
41 Violation of Code: [3-304.12] Utensils stored in sanitizer in-between uses. Utensils must be kept on a clean dry surface in-between uses and washed, rinsed, sanitized and air dried every 4 hours under continuous use. Printed material provided. New Violation. Correct By: 09/19/2011
Remarks ONE SHOULD NOT ASSUME THAT BECAUSE A COMPLAINT INITIATED AN INSPECTION THAT THE COMPLAINT IS VALID.Re: Complaint of BHC, BHC observed at time of visit.
Approved to sell, hot dogs, bottled/canned beverages, and prepackaged items.
NO certified safety manager required.
Person in Charge (Signature) Walter Linton Date: 09/19/2011
Inspector (Signature) Lori Motta (191) Date: 09/19/2011
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 03/16/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:10 AM
Score (optional) 0.00 Time Out 10:00 AM
EstablishmentJOEDEGA
Address110 COMSTOCK PARKWAY
City/StateCRANSTON, RI
Zipcode02921
Telephone(401) 312-0945
License/Permit #FSV28710
Permit HolderJOEDEGA
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use
5 N/O No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 N/O Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 N/A Food separated & protected
14 N/A Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/A Proper cooking time & temperatures
17 N/A Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/A Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 03/21/2012
Inspector (Signature) Shirley Gaudreau (188) Follow-up: 1 Follow-up Date:Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 03/16/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:10 AM
Score (optional) 0.00 Time Out 10:00 AM
EstablishmentJOEDEGA
Address110 COMSTOCK PARKWAY
City/StateCRANSTON, RI
Zipcode02921
Telephone4013120945
License/Permit #FSV28710
Permit HolderJOEDEGA
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Cold-Hold Unit 42.0 ° F Ambient / Refrigerator 25.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the ( quat)sanitizing solution for the( 3 bay sink) New Violation. Correct By: 03/23/2012
Remarks Owner: John Olinger
Menu: coffee,expresso,tea,commercial made sweets,no cooking
Truck has: small handsink,three bay sink,cold unit,ice bin,vinyl gloves,sanitizer,clean water tank 50 galls,gray water tank 65 galls.Ice to be purchased commercial. Establishment meets minimum rquirements of RIDOH/Food Protection at time of inspection. All local permits must be obtained.Signed papaer copy in file.
Person in Charge (Signature) Date: 03/21/2012
Inspector (Signature) Shirley Gaudreau (188) Date: 03/16/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 04/16/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:40 PM
Score (optional) Time Out 03:15 PM
EstablishmentSUGARUSH
Address61 NEW HAMPSHIRE STREET
City/StateCRANSTON, RI
Zipcode02920
Telephone(401) 751-5256
License/Permit #FSV27844
Permit HolderSUGARUSH
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryPre-Packaged NPHF
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 OUT Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 N/A Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 OUT Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 04/23/2012
Inspector (Signature) Shirley Gaudreau (188) Follow-up: 1 Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 04/16/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:40 PM
Score (optional) Time Out 03:15 PM
EstablishmentSUGARUSH
Address61 NEW HAMPSHIRE STREET
City/StateCRANSTON, RI
Zipcode02920
Telephone4017515256
License/Permit #FSV27844
Permit HolderSUGARUSH
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryPre-Packaged NPHF
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Cold-Hold Unit 34.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
8 Violation of Code: [6-301.11] Soap was not available at the handsink in the kitchen. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. New Violation. Correct By: 04/17/2012
34 Violation of Code: [4-204.112] Thermometers are lacking in the (cold unit ) refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display. New Violation. Correct By: 04/17/2012
46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink ) New Violation. Correct By: 04/17/2012
Remarks Application paid w/DOH/Food Protection
FMC-processing-Thomas Zannini
Menu: toasted cheese,soups commercial made
Truck has;Vinyl gloves on truck,Generator on truck for cold unit,Pump for handsink and 3 bay sink,hold tank on floor in truck,reheat on truck to 135F degrees,cook and serve on truck
Establishment meets minimum requirements of RIDOH/Food Protection at time of inspection.All local premits must be obtained.Signed paper copy in file.
Person in Charge (Signature) Date: 04/23/2012
Inspector (Signature) Shirley Gaudreau (188) Date: 04/16/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 04/27/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:45 AM
Score (optional) Time Out 12:30 PM
EstablishmentSOUTHSIDE FOOD AND CATERING SERVICES
Address271 WASHINGTON ST
City/StatePROVIDENCE, RI
Zipcode02905
Telephone(401) 632-1254
License/Permit #FSV28837
Permit HolderSOUTHSIDE FOOD AND CATERING SERVICES
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use
5 N/O No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 N/O Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/A Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/A Proper cooking time & temperatures
17 N/A Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/A Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 OUT Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 05/18/2012
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 04/27/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:45 AM
Score (optional) Time Out 12:30 PM
EstablishmentSOUTHSIDE FOOD AND CATERING SERVICES
Address271 WASHINGTON ST
City/StatePROVIDENCE, RI
Zipcode02905
Telephone4016321254
License/Permit #FSV28837
Permit HolderSOUTHSIDE FOOD AND CATERING SERVICES
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Refrigerator 38.0 ° F water / 3 bay sink 125.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
34 Violation of Code: [4-302.12] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. New Violation. Correct By: 04/27/2012
46 Violation of Code: [4-302.13-14] The facility is lacking quat sanitizer and test strips to measure the concentration of the quat sanitizing solution for the 3 bay sink. New Violation. Correct By: 04/27/2012
Remarks Type:Opening/Seasonal Truck
Person in charge:Leo Medina, Owner
FMC181640:Joel M. Esperanza
Menu:Hot wings, french fries, hamburgers, hot dogs, steak sandwiches.
Will have cart attached to serve ice-cream.
Facility has:3 bay sinkk, handsink w/soap and paper towels, refrigerator, double grill, coffee machine, slush machine (not presently in use)warmer for buns and hot dogs, vinyl gloves on truck.
Upon getting all above violations corrected:Establishment meets minimum requirements for RIDOH/Food Protection at time of inspcetion.
All local permits must be obtained.
Signed copy in file.
Person in Charge (Signature) Date: 05/18/2012
Inspector (Signature) () Date: 04/27/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 06/16/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:30 AM
Score (optional) Time Out 12:00 PM
EstablishmentFRITURAS ARCOIRIS
Address270 K CHAD BROWN ST
City/StatePROVIDENCE, RI
Zipcode02908
Telephone4014299876
License/Permit #FSV28972
Permit HolderFRITURAS ARCOIRIS
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / freezer 10.0 ° F Ambient / Cold-Hold Unit 30.0 ° F Ambient / Refrigerator 40.0 ° Fwater / Prep Area 105.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink ) New Violation. Correct By: 06/30/2012
Remarks Owner;Micheal Santana
FMC Victor Santana-processing
Menu; cook and serve,chicken and beef,cook form raw to customer,french fries
Truck has: handsink,3 bay sink,quat sanitizer,freezer,cold unit,plastic gloves,generator,25 gall water,grey water tank under truck.
Establushment meets minimum requirements of RIDOH/Food Protection at time of inspection.
All local permits must be obtained.
Signed paper copy in file by owner Miguel Santana.
Person in Charge (Signature) Date: 07/09/2012
Inspector (Signature) Shirley Gaudreau (188)
Date: 06/16/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 08/29/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:00 AM
Score (optional) Time Out 11:00 AM
EstablishmentRADISH
Address89 PENN ST
City/StatePROVIDENCE, RI
Zipcode02909
Telephone(781) 330-6826
License/Permit #FSV29072
Permit HolderRADISH
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/O Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 IN Pasteurized foods used; prohibited foods not offered
Chemical25 IN Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 IN Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Date: 08/28/2012
Person in Charge (Signature)
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 08/29/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:00 AM
Score (optional) Time Out 11:00 AM
EstablishmentRADISH
Address89 PENN ST
City/StatePROVIDENCE, RI
Zipcode02909
Telephone7813306826
License/Permit #FSV29072
Permit HolderRADISH
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the ( chlorine)sanitizing solution for the( 3 bay sink) New Violation. Correct By: 08/31/2012
Remarks PIC Tim Silva
FMin process
Prep kitchen - licensed- at J&W for food prep in 2 mo.
no food to be brought from or stored at home.
menu: veggie and chicken wraps
all refrigeration must be able to maintain PHF at 41 degrees or below.
Chlorine for sanitizer
Potable and waste water tanks ok
bread- 7 stars
veggies- farm fresh
Meets minimal RI DOH requirements. Obtain all local permits
Paper copy signed
Person in Charge (Signature) Date: 08/28/2012
Inspector (Signature) () Date: 08/29/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 09/21/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:10 PM
Score (optional) Time Out 12:25 PM
EstablishmentJUDAS FOOD BUS
Address42 MARION AVE
City/StatePROVIDENCE, RI
Zipcode02905
Telephone() -
License/Permit #FSV29102
Permit HolderJUDAS FOOD BUS
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use
5 N/O No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/A Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 OUT Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 OUT Physical facilities installed, maintained & clean X
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 10/05/2012
Inspector (Signature) Paulette Bowers (158) Follow-up: 1 Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 09/21/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:10 PM
Score (optional) Time Out 12:25 PM
EstablishmentJUDAS FOOD BUS
Address42 MARION AVE
City/StatePROVIDENCE, RI
Zipcode02905
Telephone
License/Permit #FSV29102
Permit HolderJUDAS FOOD BUS
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
34 Violation of Code: [4-204.112] Thermometers are lacking in the (reach-in ) refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display. New Violation. Correct By: 10/05/2012
53 Violation of Code: [6-501.11-12] Holes in walls of truck,light shield missing over prep table.Pictures were sent showing correction. Corrected On-Site. New Violation. Correct By: 10/05/2012
Remarks
Venezier restaurant has given written approval for Judas Food Bus to use their facilities to prepare and store his food and to dispose of his waste water. Truck has a ten gallon water heater, potable and waste water tanks, three bay sink, hand sink. Pictures were sent showing correction of holes in wall of truck and light shield installed. This truck has a menu of cold sandwiches only. Salad unit and reach-in refrigerator on truck. This truck meets the minimum requirements of R.I. Dept of Health, all other local permits must be obtained. Signed paper copy in file.
Person in Charge (Signature) Date: 10/05/2012
Inspector (Signature) Paulette Bowers (158) Date: 09/21/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 05/25/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:35 AM
Score (optional) 0.00 Time Out 09:30 AM
EstablishmentCASTAWAY GOURMET LLC
Address60 SELINA LANE
City/StatePORTSMOUTH, RI
Zipcode02871
Telephone4018466914
License/Permit #FSV28866
Permit HolderCASTAWAY GOURMET LLC
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
45 Violation of Code: [4-202.11-12] Wood is used in the construction of cabinet doors. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Owner will construct cabinet doors with a durable cleanable surface. New Violation. Correct By: 07/25/2012
Remarks Re: opening inspection for a mobile food establishment.
FMC07251
Illness reporting, bare hand contact and reheating for hot holding reviewed.
Approved to sell/serve salads, commercially prepared soups, cook serve meat, quiche prepared on truck.
Any other food preparation must be approved by RIDOH prior to offering for sale/service.
Hot water tanks will be filled by water obtained by town of Portsmouth water supply.
Hot water available, 3 bay sink and hand sink in place.
Meets minimum requirements for RIDOH.
All other local permits are required.
Person in Charge (Signature) Date: 05/25/2012
Inspector (Signature) Lori Motta (191) Date: 05/25/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 10/05/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:00 AM
Score (optional) Time Out 11:30 AM
EstablishmentPHILADELPHIA EXPERIMENT
Address42 LANE 2
City/StateWARWICK, RI
Zipcode02888
Telephone(860) 480-8966
License/Permit #FSV29124
Permit HolderPHILADELPHIA EXPERIMENT
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS R
Demonstration of Knowledge1 IN Certified manager as required; compliance with Code or correct
responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use
5 N/O No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 N/O Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
Compliance Status COS R
Potentially Hazardous Food Time/Temperature16 N/O Proper cooking time & temperatures
17 N/A Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 OUT Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 10/10/2012
Inspector (Signature) Shirley Gaudreau (188) Follow-up: 1 Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 10/05/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:00 AM
Score (optional) Time Out 11:30 AM
EstablishmentPHILADELPHIA EXPERIMENT
Address42 LANE 2
City/StateWARWICK, RI
Zipcode02888
Telephone8604808966
License/Permit #FSV29124
Permit HolderPHILADELPHIA EXPERIMENT
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Cold-Hold Unit 38.0 ° F Ambient / Refrigerator 40.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
45 Violation of Code: [4-501.11-12] Knobs in three bay sink need to be replaced. New Violation. Correct By: 10/15/2012
Remarks Application paid w/DOH
FMC-Jarod Schoeder-processing
Menu:steak and cheese,beverages,chips
Truck has:handsink,small 3 bay sink,grill,flattop,2 cold units,40 gall hold tanks,60 gall.waste water,vinyl gloves,thermometere,test strips,quat,steamunits
Establishment meets minimum requirements of RIDOH/Food Protection.All local permits must be obtained.
Signed paper copy in file.
Person in Charge (Signature) Date: 10/10/2012
Inspector (Signature) Shirley Gaudreau (188) Date: 10/05/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 4 Date 10/05/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:20 AM
Score (optional) 0.00 Time Out 09:55 AM
EstablishmentISABELS COOKING
Address244 SOUTH MAIN ST
City/StateATTLEBORO, MA
Zipcode02703
Telephone8574720360
License/Permit #FSV29125
Permit HolderISABELS COOKING
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
8 Violation of Code: [6-301.13] Soap was not available at the handsink in the establishment. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. New Violation. Correct By: 10/10/2012
8 Violation of Code: [6-301.12] The handsink in the kitchen was lacking paper towels. New Violation. Correct By: 10/10/2012
14 Violation of Code: [4-501.114] The establishment @ the time of inspection was lacking sanitizer. New Violation. Correct By: 10/10/2012
20 Violation of Code: [3-501.16] The cold hold unit of the establishment was not operational @ time of inspection. New Violation. Correct By: 10/22/2012
37 Violation of Code: [3-307.11] Splash guard is needed between handsink and fryolator. New Violation. Correct By: 10/10/2012
46 Violation of Code: [4-302.13-14] The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink. New Violation. Correct By: 10/10/2012
46 Violation of Code: [4-204.118-120] The establishment is lacking air drying racks or drainboards for self draining. New Violation. Correct By: 10/10/2012
48 Violation of Code: [5-103.11-12] The truck @ the time of inspection does not have cold/hot running water. New Violation. Correct By: 10/10/2012
53 Violation of Code: [6-501.11-12] The truck floor has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean. New Violation. Correct By: 10/10/2012
Remarks Type:Opening for year round mobile venderPIC:Rosa Teixeira
FMC approved by S. Gaudreau
Menu:Burgers, hot dogs, italian sausages, french fries, chicken fingers, snacks and beverages.
Distributors:Restaurant Depot, BJ's
Truck has:3 bay sink, grill, hot hold/warmer, hand sink, fryolator, deep freezer, beverage cooler.
Facility needs:sanitzier & test strips, soap & paper towels, thermometer, air drying rack, splash guard between hand sink and fryolator.
The facility needs to be thoroughly cleaned and sanitized, the cold/hot water needs to be on, refrigeration/freezer needs to be on and thermometers must be available.
Facility is not approved by RIDOH/Food Protection @ this time.
Owner to contact inspector @ 222-7723 for re-inspection when above violations have been corrected.
Signed copy in file.
Person in Charge (Signature) Date: 10/22/2012
Inspector (Signature) () Date: 10/05/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 3 Date 09/21/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 03:40 PM
Score (optional) Time Out 04:00 PM
EstablishmentEL PARAISO DE DIOS
Address61 DANIEL AVE
City/StatePROVIDENCE, RI
Zipcode02909
Telephone4015451345
License/Permit #FSV29120
Permit HolderEL PARAISO DE DIOS
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
1 Violation of Code: [2-102.11] The Person in charge was not knowledgeable of sanitizing practices for 3 bay sink, hot holding or cold holding temperatures. The person in charge must demonstrate to the health department knowledge of foodborne disease prevention, application of HACCP principles and the requirements of this Code. New Violation. Correct By: 09/25/2012
14 Violation of Code: [4-501.114] The establishment is lacking sanitizer for the 3 bay sink. New Violation. Correct By: 09/25/2012
20 Violation of Code: [3-501.16] The cold holding units were not operational @ time of inspection. New Violation. Correct By: 09/25/2012
34 Violation of Code: [4-204.112] Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display. New Violation. Correct By: 09/25/2012
34 Violation of Code: [4-302.12] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. New Violation. Correct By: 09/25/2012
36
Violation of Code: [6-501.111-112] The presence of roaches is not controlled as evidenced by activity. The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions and routinely inspecting incoming shipments of food and supplies. New Violation. Correct By: 09/25/2012
37 Violation of Code: [3-307.11] Splash guard needed between hand sink & 3 bay sink. New Violation. Correct By: 09/25/2012
53 Violation of Code: [6-501.11-12] The walls in the rear of the establishment have miniture holes and are in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 09/25/2012
54 Violation of Code: [6-202.11] Protective shielding is not provided for the lights in the food processing area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. New Violation. Correct By: 09/25/2012
Remarks Type:Mobile Vendor
PIC:Yasmin Peralta, Owner
Menu:French fries, fried chicken, fried plantain, natural juices, hot and cold sandwiches.
Distributor: Restaurant Depot
Establishment has:commercial refrigerator, fryolator, 3 bay sink (*no sanitizer), hand sink w/soap and paper towels, grill, warmer, & drink cooler.
Establishment needs:vinly gloves, refrigeration units must be operational, thermometers must be in place, holes must be filed, light shield must be on light, roaches must be eliminated.
FMC needs to demonstrated knowledge of food safety practices & procedures.
Owner will contact inspector @ 222-7723 when all above violations have been corrected.
Establishment does not meet minimum requirements for RIDOH/Food Protection @ time of inspection.
Signed copy in file.
Person in Charge (Signature) Yasmin Peralta, Owner Date: 10/22/2012
Inspector (Signature) () Date: 09/21/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 11/02/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:25 AM
Score (optional) Time Out 10:00 AM
EstablishmentCLAM JAMMERS FOOD TRUCK
Address294 GREAT ISLAND RD
City/StateNARRAGANSETT, RI
Zipcode02882
Telephone(401) 783-9600
License/Permit #FSV29216
Permit HolderCLAM JAMMERS FOOD TRUCK
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use
5 N/O No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 N/O Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/O Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 OUT Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 IN Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 11/05/2012
Inspector (Signature) Shirley Gaudreau (188) Follow-up: 1 Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 11/02/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:25 AM
Score (optional) Time Out 10:00 AM
EstablishmentCLAM JAMMERS FOOD TRUCK
Address294 GREAT ISLAND RD
City/StateNARRAGANSETT, RI
Zipcode02882
Telephone4017839600
License/Permit #FSV29216
Permit HolderCLAM JAMMERS FOOD TRUCK
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Cold-Hold Unit 42.0 ° F Ambient / 4 dr. cold unit 35.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
34 Violation of Code: [4-302.12] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. New Violation. Correct By: 11/04/2012
Remarks FMC#processing-Paul Troxell
Application paid w/DOH
Menu: Fried fish,clams,scallops,french frys,commercial made chowder
Quality seafood and Sysco purveyor of foods
Faciility has;3 bay sink,hand sink,30 gall.water tank,45 gall. grey water tank,test strips,vinyl gloves,heater for water,propane for stove,quat sanitizer,using licensed faciity in Narr. to dispose
Establishemtn meets minimum requirements of RIDOH/Food Protection.
All local permits must be obtained.
Signed paper copy in file.
Person in Charge (Signature)
Date: 11/05/2012
Inspector (Signature) Shirley Gaudreau (188) Date: 11/02/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 05/23/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:55 AM
Score (optional) 0.00 Time Out 11:20 AM
EstablishmentHOT DOGS ON THE RUN INC
Address42 DAYTON AVENUE
City/StateWARWICK, RI
Zipcode02889
Telephone(401) 732-7737
License/Permit #FSV15522
Permit HolderHOT DOGS ON THE RUN INC
PurposeRoutine
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 OUT Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/O Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 IN Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 05/23/2012
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 05/23/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:55 AM
Score (optional) 0.00 Time Out 11:20 AM
EstablishmentHOT DOGS ON THE RUN INC
Address42 DAYTON AVENUE
City/StateWARWICK, RI
Zipcode02889
Telephone4017327737
License/Permit #FSV15522
Permit HolderHOT DOGS ON THE RUN INC
Purpose of InspectionRoutine
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
cooked hot dog / Hot-Hold Unit 145.0 ° F hot dog / cooler 36.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
14 Violation of Code: [4-501.114] Sanitizer station must be set up to clean utensils and surfaces. New Violation. Correct By: 05/23/2012
Remarks CFM- John J dwyer
Hansink station set up
Food obtained from Freemans Food Service, all pre-cooked
PIC signed written inspection
Person in Charge (Signature) Date: 05/23/2012
Inspector (Signature) () Date: 05/23/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 06/05/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:00 PM
Score (optional) Time Out 01:05 PM
EstablishmentBLOUNT CLAM SHACK
Address335-337 WATER STREET
City/StateWARREN, RI
Zipcode02885
Telephone() -
License/Permit #FSV25369
Permit HolderBLOUNT CLAM SHACK
PurposeRoutine
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 IN Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 IN Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 IN Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 IN Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 IN Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 IN Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 IN Insects, rodents & animals not present; no unauthorized persons
37 IN Contamination prevented during food preparation, storage & display
38 IN Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 IN In-use utensils: properly stored
42 IN Utensils, equipment & linens: properly stored, dried & handled
43 IN Single-use & single-service articles: properly stored & used
44 IN Gloves used properly
Utensils, Equipment and Vending45 OUT Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 IN Non-food contact surfaces clean
Physical Facilities48 IN Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 IN Garbage & refuse properly disposed: facilities maintained
53 IN Physical facilities installed, maintained & clean
54 IN Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) David Waycott Date: 06/05/2012
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 06/05/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:00 PM
Score (optional) Time Out 01:05 PM
EstablishmentBLOUNT CLAM SHACK
Address335-337 WATER STREET
City/StateWARREN, RI
Zipcode02885
Telephone
License/Permit #FSV25369
Permit HolderBLOUNT CLAM SHACK
Purpose of InspectionRoutine
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Chowder / Hot-Hold Unit 140.0 ° F Lobster bisque / Hot-Hold Unit 168.0 ° F Hot dogs / 3 door reach-in 40.0 ° F
Stuffed quahog / 3 door reach-in 41.0 ° F Fish Nuggets / Walk-In Cooler 38.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
45
Violation of Code: [4-501.11-12] Only one fan on three door reach-in was working, equipment must remain in good repair. Ambient temperature in lower left compartment was 44 degrees F. Two other compartments had an ambient temperature of 41 degrees F. Raw food was moved out of third compartment, and excess food moved to walk-in unit. Service was called during inspection and will be done today. New Violation. Correct By: 06/05/2012
Remarks -FMC16483 exp:5/28/14
-Please fax copy of service receipt to inspector.
Person in Charge (Signature) David Waycott Date: 06/05/2012
Inspector (Signature) () Date: 06/05/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 2 Date 12/13/2011
No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:45 PM
Score (optional) Time Out 02:00 PM
EstablishmentLA SAMY
Address184 CHAPIN AVENUE
City/StatePROVIDENCE, RI
Zipcode02909
Telephone(401) 499-0048
License/Permit #FSV26419
Permit HolderLA SAMY
PurposeRoutine
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 OUT Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 OUT Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/O Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 IN Pasteurized foods used; prohibited foods not offered
Chemical25 IN Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 OUT Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 OUT Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 OUT Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 OUT Physical facilities installed, maintained & clean
54 OUT Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 12/13/2011
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 2 Date 12/13/2011
No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:45 PM
Score (optional) Time Out 02:00 PM
EstablishmentLA SAMY
Address184 CHAPIN AVENUE
City/StatePROVIDENCE, RI
Zipcode02909
Telephone4014990048
License/Permit #FSV26419
Permit HolderLA SAMY
Purpose of InspectionRoutine
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Beef / Hot-Hold Unit 149.0 ° F Ambient / Refrigerator 41.0 ° F butter / Refrigerator 33.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
1 Violation of Code: [2-101.11] The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen(18)years of age. New Violation. Correct By: 12/16/2011
6 Violation of Code: [2-301.15] There is no functional hand sink in truck. no water is availible at sink. Employee is not washing hand at any time when preparing or serving food. New Violation. Correct By: 12/13/2011
34 Violation of Code: [4-302.12] Thermometers are lacking in the (upright ) refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display. New Violation. Correct By: 12/20/2011
36 Violation of Code: [6-202.15-16] The door to the outside, located in the (front and back ), is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. New Violation. Correct By: 12/14/2011
46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the sanitizing solution New Violation. Correct By: 12/20/2011
46 Violation of Code: [4-301.12-13] 2 of the 3 bays in the dish sink are blocked because they are covered with a deep fryer. New Violation. Correct By: 12/14/2011
48 Violation of Code: [5-103.11-12] There is no running water on truck for hand washing or washing dishes at time of inspection. New Violation. Correct By: 12/13/2011
53 Violation of Code: [6-501.11-12] The (cabinets ) in the (prep ) area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. New Violation. Correct By: 12/20/2011
54 Violation of Code: [6-202.11] Protective shielding is not provided for the lights. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. New Violation. Correct By: 12/31/2011
Remarks Truck must have running water for handwashing immediately.
By end of week submit proof of FMC Class registration to DOH. Until FMC is obtained, Truck may only sell foods which are not cooked such as cold sandwiches,candy,soda,chips,etc.
ALERT! You are in violation of the Rules and Regulations Pertaining to Certification of Managers in Food Safety (21-27-11CFS) which require
your facility to have a manager certified in food safety. Contact the Office of Food Protection within 24 hours.
Failure to resolve this matter will result in enforcement action.
Person in Charge (Signature) Date: 12/13/2011
Inspector (Signature) () Date: 12/13/2011
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 4 Date 03/16/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:00 AM
Score (optional) Time Out 12:30 PM
EstablishmentPASTRY AND BAKERY
Address19 SANDERSON ROAD
City/StateSMITHFIELD, RI
Zipcode02917
Telephone(401) 949-0630
License/Permit #FSV24503
Permit HolderPASTRY AND BAKERY
PurposeRe-Inspection
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 OUT Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 OUT Food-contact surfaces: cleaned & sanitized X
15 IN
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 IN Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 OUT Proper cold holding temperatures X
21 IN Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 IN Pasteurized foods used; prohibited foods not offered
Chemical25 IN Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
Proper disposition of returned, previously served, reconditioned & unsafe food
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 OUT Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 OUT In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 OUT Single-use & single-service articles: properly stored & used X
44 Gloves used properly
Utensils, Equipment and Vending45 OUT Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 OUT Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 03/16/2012
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 4 Date 03/16/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:00 AM
Score (optional) Time Out 12:30 PM
EstablishmentPASTRY AND BAKERY
Address19 SANDERSON ROAD
City/StateSMITHFIELD, RI
Zipcode02917
Telephone4019490630
License/Permit #FSV24503
Permit HolderPASTRY AND BAKERY
Purpose of InspectionRe-Inspection
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Final Rinse / Dishwasher 146.0 ° F eggplant / Deli Display Cooler 41.0 ° F Sausage / Deli Display Cooler 41.0 ° FHam / Deli Display Cooler 40.0 ° F cream pie cooling / Walk-In Cooler 91.0 ° F Milk / Walk-In Cooler 43.0 ° F
calzone / Hot-Hold Unit 136.0 ° F meatball calzone / Hot-Hold Unit 150.0 ° F Ambient / Cold-Hold Unit 39.0 ° FChicken / Cold-Hold Unit 47.0 ° F pizza / Cold-Hold Unit 45.0 ° F Ambient / Cold-Hold Unit 34.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
1 Violation of Code: [2-101.11] The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen(18)years of age. New Violation. Correct By: 03/16/2012
14 Violation of Code: [4-601.11A] The interior of ice machine food and debris. The food contact surfaces of equipment must be clean to sight and touch. Corrected On-Site. New Violation. Correct By: 03/16/2012
14
Violation of Code: [4-501.112] The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees F was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the themolabel (temperature indicator) affixed to the surface of a utensil to turn black. Also measured rinse temp at pan surface with probe thermometer-highest rinse temp was 134 degrees F. Everything run through the pan washer must dipped in sanitizer. New Violation. Correct By: 03/16/2012
20
Violation of Code: [3-501.16] ( pepperoni pizza,chicken salad ,and turkey sandwich ) were held at( 47-51 ) degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Corrected On-Site. New Violation. Correct By: 03/16/2012
35 Violation of Code: [3-602.11-12] (Baked goods ) packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents and the name and place of the business. New Violation. Correct By: 04/16/2012
41 Violation of Code: [3-304.12] Scoop handles buried in spices,flour,and sugar. Utensils used to dispense non-potentially hazardous foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. New Violation. Correct By: 03/23/2012
43 Violation of Code: [4-502.12-13] Single service(take out containers ) are stored on a surface that is not clean in the ( storage) area and they are not kept in the original packaging. Corrected On-Site. New Violation. Correct By: 03/16/2012
45 Violation of Code: [4-202.16-17] Wood is used in the construction of (shelf ) under the dough stretcher the ( )area. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. New Violation. Correct By: 04/16/2012
54 Violation of Code: [6-202.11] Protective shielding is not provided for the lights in the ( bakery) area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. New Violation. Correct By: 04/16/2012
Remarks Owner enrolled in approved safety class. Register with RI DOH ASAP
Use the test strips
Pot washer rinse must reach 160 on pans....146 best temp today. Dip everything in sanitizer after running through washer.
ALERT! You are in violation of the Rules and Regulations Pertaining to Certification of Managers in Food Safety (21-27-11CFS) which require
your facility to have a manager certified in food safety. Contact the Office of Food Protection within 24 hours.
Failure to resolve this matter will result in enforcement action.
Person in Charge (Signature) Date: 03/16/2012
Inspector (Signature) () Date: 03/16/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 3 Date 05/01/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 01:00 PM
Score (optional) Time Out 04:00 PM
EstablishmentTEXAS ROADHOUSE
Address99 GARFIELD AVENUE
City/StateCRANSTON, RI
Zipcode02920
Telephone(401) 944-1900
License/Permit #FSV26259
Permit HolderTEXAS ROADHOUSE
PurposeRoutine
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 OUT Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 IN Proper reheating procedures for hot holding
18 IN Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 IN Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 IN Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 IN Pasteurized foods used; prohibited foods not offered
Chemical25 IN Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 OUT Food-contact surfaces: cleaned & sanitized X
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 OUT In-use utensils: properly stored
42 OUT Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 OUT Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 OUT Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 05/01/2012
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 3 Date 05/01/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 01:00 PM
Score (optional) Time Out 04:00 PM
EstablishmentTEXAS ROADHOUSE
Address99 GARFIELD AVENUE
City/StateCRANSTON, RI
Zipcode02920
Telephone4019441900
License/Permit #FSV26259
Permit HolderTEXAS ROADHOUSE
Purpose of InspectionRoutine
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Walk-In Cooler 40.0 ° F Beef / Walk-In Cooler 40.0 ° F Fish / Walk-In Cooler 35.0 ° FGravy / Hot-Hold Unit 178.0 ° F Ambient / deli 1 36.0 ° F Ambient / deli 2 40.0 ° F
Cheese / deli 3 40.0 ° F Eggs / deli 3 41.0 ° F Potatoes / Walk-In Cooler 37.0 ° F
Rice / Walk-In Cooler 37.0 ° F Cheese / Walk-In Cooler 38.0 ° F Fish / Dishwasher 186.0 ° FBeef / meat display 423.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
8 Violation of Code: [6-301.12] Ice was observed in the hand sink. A handwashing sink must not be used for purposes other than handwashing. New Violation. Correct By: 05/01/2012
8 Violation of Code: [6-301.12] 2 handsinks in the kitchen was lacking paper towels. New Violation. Correct By: 05/01/2012
14 Violation of Code: [4-601.11A] 2 knives and dipwell utensils had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Corrected On-Site. New Violation. Correct By: 05/01/2012
41 Violation of Code: [3-304.12] (Bowls) are being used as scoops in containers of (sugar,flour,and breading ). Utensils used to dispense non-potentially hazardous foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. New Violation. Correct By: 05/08/2012
42 Violation of Code: [4-904.11-12] Utensils(forks,spoons ) in the ( kitchen) are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided. New Violation. Correct By: 05/01/2012
42 Violation of Code: [4-901.11] Utensils taken from dishwasher and wrapped before they have air dried. New Violation. Correct By: 05/01/2012
45 Violation of Code: [4-501.11-12] The cutting boards in the (kithen )are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. New Violation. Correct By: 05/15/2012
45 Violation of Code: [4-101.11] Glasses in bar cooler and near dishwasher drying on cloth towels Corrected On-Site. New Violation. Correct By: 05/01/2012
45 Violation of Code: [4-501.11-12] ( Seals on meat case) located in the (display ) area was not in good repair. New Violation. Correct By: 06/01/2012
53 Violation of Code: [6-501.11-12] The (floor drains ) in the ( bar) area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. New Violation. Correct By: 05/15/2012
Remarks FMC John Bivens Active
Prime cooking procedure:
400 degree oven for 15 min
225 degree dry oven for 3-3.5 hrs
held at 140 degrees for 1 hr
13-14 lb roast
Person in Charge (Signature) Date: 05/01/2012
Inspector (Signature) () Date: 05/01/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 2 Date 07/17/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:00 PM
Score (optional) Time Out 03:00 PM
EstablishmentEL PROGRESSO SNOW CONE II
Address62 CLARENCE STREET
City/StatePROVIDENCE, RI
Zipcode02909
Telephone4012413607
License/Permit #FSV26870
Permit HolderEL PROGRESSO SNOW CONE II
Purpose of InspectionRoutine
Est. TypeMobile Food Service
Risk CategoryPre-Packaged NPHF
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
6 Violation of Code: [2-301.14] Operator did not wash hands between eating and serving a customer New Violation. Correct By: 07/17/2012
8
Violation of Code: [5-205.11] The moble cart does not have a handsink or any other hand washing facilities that are conveniently located and/or readily accessible. Handsinks must be located to allow convenient use by employees in food preparation, food dispensing and warewashing areas. New Violation. Correct By: 07/17/2012
Remarks Mobile cart selling shaved ice cones.
License has expired.
No handwashing facilities or wipes
Unknown where scoops, coolers, etc are cleaned and sanitized. Unknown where syrups and ice is stored overnight
You must obtain license to operate from RI DOH within 24 hours or cease operating immediately
left report with employee at stand who was not able to answere questions
ALERT! You are operating without a license and therefore are in violation of 21-27-10 of the General Laws of Rhode Island.
Contact the Office of Food Protection within 24 hours. Failure to resolve this matter will result in enforcement action.
Failure to resolve this matter will result in enforcement action.
Person in Charge (Signature) Date: 07/17/2012
Inspector (Signature) () Date: 07/17/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 4 Date 08/12/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:00 AM
Score (optional) Time Out 11:00 AM
EstablishmentCON MARGARITA FRIENDO Y COMIENDO
Address1000 ELMWOOD AVENUE
City/StatePROVIDENCE, RI
Zipcode02907
Telephone
License/Permit #FSV27771
Permit HolderCON MARGARITA FRIENDO Y COMIENDO
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryOther (Temp. Vendors, Mobile Vendors, Vending Machines)
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
juca / Hot-Hold Unit 115.0 ° F Pork / Hot-Hold Unit 124.0 ° F plantain / Hot-Hold Unit 124.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
1 Violation of Code: [2-103.11] The Person in charge did not assure compliance with critical code requirements. New Violation. Correct By: 08/12/2012
4 Violation of Code: [2-401.11] Employee plates of food they had been eating on prep table. Corrected On-Site. New Violation. Correct By: 08/12/2012
9 Violation of Code: [3-201.11] Meat pies and empanadas prepared at PIC's home New Violation. Correct By: 08/12/2012
19 Violation of Code: [3-501.16] ( meat pies, empanadas, pork, juca, and plantain) was held at (115-124) degrees. Potentially hazardous food must be maintained at 135 degrees F or above except during preparation, cooking or cooling. Corrected On-Site. New Violation. Correct By: 08/12/2012
34
Violation of Code: [4-302.12] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. New Violation. Correct By: 08/12/2012
Remarks Not approved for temporary event. Disposal due to temperature abuse and foods prepared at home
paper copies of report and disposal form signed
Person in Charge (Signature) Date: 08/12/2012
Inspector (Signature) () Date: 08/12/2012
CPF00-12-03-PG2 A-2
DIVISION OF FOOD PROTECTION & SANITATION RHODE ISLAND DEPARTMENT OF HEALTH
Providence, Rhode Island 02903
FPS: 569/4 Embargo No. 400027 Date 08/12/2012 Field Office Metro
X VOLUNTARY DISPOSAL: I, have this day voluntarily destroyed, or caused to be destroyed, the merchandise described below and hereby release the R. I. Dept. of Health, Div. of Food Protection & Sanitation and its members, agents, and representatives from any and all liability. Said merchandise found in my possession was unfit for human consumption, or otherwise unlawful.
EMBARGO: The following items are hereby declared to be "EMBARGOED" under Sec. 21-31-6(a) of the R. I. Food, Drug and Cosmetics Act. It shall be UNLAWFUL FOR ANY PERSON TO REMOVE or DISPOSE or SELL SUCH DETAINED or EMBARGOED MERCHANDISE UNTIL PERMISSION FOR REMOVAL or DISPOSAL IS GIVEN BY A DULY AUTHORIZED AGENT of the R. I. Dept. of Health, or the COURT.I, agree that the following inventory is true & accurate and understand the conditions of the preceeding paragraph.
CONDEMNATION: DISPOSAL and or DESTRUCTION: The following items are hereby declared to be a "NUISANCE" under Sec. 21-31-6(d) of the R. I. Food, Drug and Cosmetics Act and are therefore CONDEMNED
EMBARGO RELEASE: The products listed on EMBARGO No. 400027 Dated 08/12/2012 are hereby released from detention.
RECEIPT FOR DISPOSAL: I hereby acknowledge the receipt of the goods listed below for disposal. Method & Place of Destruction and/or Disposal
Quantity Inventory Description Codes Reason for Action Size Wgt. Value Method 1. 0 plantain temperature abuse 5lb Voluntary Disposal 2. 0 juca temperature abuse 8lb Voluntary Disposal 3. 0 pork temperature abuse 5lb Voluntary Disposal 4. 0 meat pies nonapproved source 20lb Voluntary Disposal 5. 0 empanadas nonapproved source 5lb Voluntary Disposal 6. 7. 8. 9.
10. 11. 12. 13. 14. 15. 16.
CON MARGARITA FRIENDO Y COMIENDO Address
Firm Name
1000 ELMWOOD AVENUE PROVIDENCE RI 02907
License Number FSV27771 Representative & Title - Agent Catherine White DIV. of FOOD PROTECTION & SANITATION
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 06/08/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:30 AM
Score (optional) Time Out 10:00 AM
EstablishmentWHITE HUT AT MISQUAMICUT BEACH
Address89 ARMSTRONG ST
City/StateWEST SPRINGFIELD, MA
Zipcode01089
Telephone(413) 519-1880
License/Permit #FSV28905
Permit HolderWHITE HUT AT MISQUAMICUT BEACH
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/A Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 IN Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 IN Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS R
Safe Food and Water28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 OUT Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS R
Proper Use of Utensils41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 OUT Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 06/08/2012
Follow-up: Follow-up Date:
Inspector (Signature) Kimberly Seita (184)
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 06/08/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:30 AM
Score (optional) Time Out 10:00 AM
EstablishmentWHITE HUT AT MISQUAMICUT BEACH
Address89 ARMSTRONG ST
City/StateWEST SPRINGFIELD, MA
Zipcode01089
Telephone4135191880
License/Permit #FSV28905
Permit HolderWHITE HUT AT MISQUAMICUT BEACH
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Refrigerator 42.0 ° F butter / Refrigerator 40.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
34 Violation of Code: [4-204.112] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. New Violation. Correct By: 06/08/2012
46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the Quat sanitizing solution for the 3 bay sink. New Violation. Correct By: 06/11/2012
53 Violation of Code: [6-501.11-12] The floor in the food prep area is in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 09/08/2012
Remarks FMC17510 exp 5/27/2012.
Renewed FMC on Line but has not received actual certificate.
Applied for a mobile license on 6/1/2012 to RIDOH.
Employee illness agreement not applicable. (Self)
Refuse will be removed daily off site by owner.
No latex gloves allowed in RI.
Inspector observed no food prep or handling at time of inspection.
Approved. Meets the minimum requirements of the RIDOH pending all local inspections.
Menu review. Clam chowder made with frozen commercial bagged clams. No advisory required for menu.
Sanitizer Quat.
Truck has hand sink and 3 bay sink. No food prep sink.
Westerly sanitation under contract gray water disposal.
Restroom is provided by Ocean View Motel.
Water provided by Ocean View motel via food grade hose.
Truck has a commercial refrig and freezer.
Burgers are fully cooked.
Person in Charge (Signature) Date: 06/08/2012
Inspector (Signature) Kimberly Seita (184) Date: 06/08/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 05/22/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:30 PM
Score (optional) Time Out 03:15 PM
EstablishmentDINNER BY JOSEF
Address50 LIBERTY CHURCH RD
City/StateEXETER, RI
Zipcode02822
Telephone(401) 932-3054
License/Permit #FSV29533
Permit HolderDINNER BY JOSEF
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 N/O Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 N/A Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/A Proper cooking time & temperatures
17 N/A Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/A Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Date: 05/22/2013
Person in Charge (Signature) Josef Antinucci
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 05/22/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:30 PM
Score (optional) Time Out 03:15 PM
EstablishmentDINNER BY JOSEF
Address50 LIBERTY CHURCH RD
City/StateEXETER, RI
Zipcode02822
Telephone4019323054
License/Permit #FSV29533
Permit HolderDINNER BY JOSEF
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
46 Violation of Code: [4-302.13-14] Facility lacking Cl test strips to measure the concentration of the sanitizer solution. Must purchase test strips before opening. New Violation. Correct By: 05/25/2013
Remarks -Hot dog cart
-Handsink w/ hot water, gloves, extra tongs, overhead protection.
-Owner will be buying daily what the cart needs from restaurant depot.
-Owner is friends with owner of All American Bar and Grille and will be using their 3-bay sink for wash, rinse and sanitize.
-Facility approved for cook/serve only. No cooling and re-heating will be allowed.
-Cart will start on trailer. Owner states eventually will register and tow behind. At that point must fax registration to RI DOH.
Facility Meets Minimum Requirements from RI DOH Office of Food Protection.
Person in Charge (Signature) Josef Antinucci Date: 05/22/2013
Inspector (Signature) () Date: 05/22/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 2 Date 12/07/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:00 AM
Score (optional) Time Out 11:00 AM
EstablishmentPANINO EXPRESS
Address9 DROWNE ST
City/StateCRANSTON, RI
Zipcode02905
Telephone(401) 255-9410
License/Permit #FSV29262
Permit HolderPANINO EXPRESS
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use
5 N/O No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 N/O Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 OUT Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/A Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 OUT Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 OUT Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 01/08/2013
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 2 Date 12/07/2012
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:00 AM
Score (optional) Time Out 11:00 AM
EstablishmentPANINO EXPRESS
Address9 DROWNE ST
City/StateCRANSTON, RI
Zipcode02905
Telephone4012559410
License/Permit #FSV29262
Permit HolderPANINO EXPRESS
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
8 Violation of Code: [5-203.11] The mobile truck is lacking a handsink. New Violation. Correct By: 12/15/2012
26 Violation of Code: [7-102.11] Working containers, used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. New Violation. Correct By: 12/07/2012
46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the quats sanitizing solution. New Violation. Correct By: 12/07/2012
53 Violation of Code: [6-201.11-12] The ceiling is covered with plywood. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms. New Violation. Correct By: 01/07/2013
Remarks Iskay LLC.
PIC: Thomas Canterino.
Truck-Menu: Turkey, chicken, ham, sandwiches, soups and salads.
Gloves-ok.
Sanitizer-Quats.
3 Bay sink-ok.
Hot/cold running water.
Operating in Kennedy Plaza and Thayer St.
Food stored and prepared at Ocean State Foods Commissary. (Drown Street)
Waste water and 25 gal potable water tanks-ok.
Soups to be cooled at commissary.
FMC-ok Joe Rilli-Pending.
Letter received from Ocean State Concessions.
Moble food vendor meets minimal requirements RIDOH/Food Protection.
Obtain all local permits.
Operation are using 3 bay sink at commissary to wash,rinse and sanitize utensils. Sink on truck may be used at handsink. Provide soap and paper towel(as per Steve Dimaio).
Signed copy in file.
Person in Charge (Signature) Date: 01/08/2013
Inspector (Signature) () Date: 12/07/2012
CPF00-12-03-PG2 A-2
Food Establishment Inspection ReportNo. of Risk Factor/Invervention Violations 4 Date 06/27/2013
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:35 AM
Score (optional) Time Out 01:20 PM
EstablishmentBLOUNT CLAM SHACK
Address335-337 WATER STREET
City/StateWARREN, RI
Zipcode02885
Telephone() -
License/Permit #FSV25369
Permit HolderBLOUNT CLAM SHACK
PurposeRoutine
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 OUT Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/A Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 OUT Proper cold holding temperatures
21 IN Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 IN Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 OUT Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 IN Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 IN In-use utensils: properly stored
42 IN Utensils, equipment & linens: properly stored, dried & handled
43 IN Single-use & single-service articles: properly stored & used
44 IN Gloves used properly
Utensils, Equipment and Vending45 IN Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 IN Warewashing facilities: installed, maintained & used; test strips
47 OUT Non-food contact surfaces clean
Physical Facilities48 IN Hot & cold water available; adequate pressure
49 OUT Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 IN Garbage & refuse properly disposed: facilities maintained
53 OUT Physical facilities installed, maintained & clean
54 IN Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Dave Waycott FMC16483 exp:5/28/14 Date: 06/27/2013
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection ReportNo. of Risk Factor/Invervention Violations 4 Date 06/27/2013
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:35 AM
Score (optional) Time Out 01:20 PM
EstablishmentBLOUNT CLAM SHACK
Address335-337 WATER STREET
City/StateWARREN, RI
Zipcode02885
Telephone
License/Permit #FSV25369
Permit HolderBLOUNT CLAM SHACK
Purpose of InspectionRoutine
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Reach-in 56.0 ° F Tuna / Reach-in 55.0 ° F Lobster / Reach-in 55.0 ° F
Deli Meat / Reach-in 56.0 ° F Lobster / Glass front 35.0 ° F Stuffies / Walk-In Cooler 36.0 ° FHot dog / 3-dr unit 37.0 ° F Stuffies / 3-dr unit 41.0 ° F Fish / 3-dr unit 55.0 ° F
Fish / 3-dr unit 59.0 ° F Shrimp / 3-dr unit 54.0 ° F Clam strips / 3-dr unit 55.0 ° FScallops / 3-dr unit 53.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
13 Violation of Code: [3-302.11] Several raw animal foods were stored above ready-to-eat foods in the refrigerator ( such as raw hamburger over RTE). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. New Violation. Correct By: 06/27/2013
20 Violation of Code: [3-501.16] The top section of the freezer had an ambient of 40 degrees, foods had thawed and were soft. A large accumulation of ice was formed at back of unit. Items that had fully thawed were disposed of. Service is being call on unit. New Violation. Correct By: 06/27/2013
20 Violation of Code: [3-501.16] Lobster meat, Tuna, deli meat were held at 45-56 degrees degrees, ambient of unit was 56 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Food items were disposed of. Service will be called for unit. New Violation. Correct By: 06/27/2013
20
Violation of Code: [3-501.16] Raw seafood in the 3-door unit was held at 50-55 degrees, the ambient temp was 50 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Items disposed of. Service will be called for unit. Unit is an "L" shape, items in other two sections were temped at proper temps. Third section is not getting enough cold air flow. New Violation. Correct By: 06/27/2013
34 Violation of Code: [4-204.112] Thermometers are lacking in refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display. New Violation. Correct By: 06/27/2013
47 Violation of Code: [4-601.11(B,C)] The nonfood-contact surfaces of the hood/vents in both trailers have an accumulation of dust, dirt, and debris. New Violation. Correct By: 06/27/2013
49 Violation of Code: [5-202.13] Air gap is lacking on the food prep sink, currently an air break is present. Air gap is required on a food prep sink. New Violation. Correct By: 06/27/2013
53 Violation of Code: [6-101.11] The ceiling in the food prep area is covered with material that is not smooth, durable and easily cleanable. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms. New Violation. Correct By: 07/29/2013
Remarks -Temperature logs for refrigeration units will be required to be kept on all units, and made available to inspector at next inspection.
Person in Charge (Signature) Dave Waycott FMC16483 exp:5/28/14 Date: 06/27/2013
Inspector (Signature) () Date: 06/27/2013
CPF00-12-03-PG2 A-2
DIVISION OF FOOD PROTECTION & SANITATION RHODE ISLAND DEPARTMENT OF HEALTH
Providence, Rhode Island 02903
FPS: 569/4 Embargo No. 488032 Date 06/27/2013 Field Office East Bay
X VOLUNTARY DISPOSAL: I, have this day voluntarily destroyed, or caused to be destroyed, the merchandise described below and hereby release the R. I. Dept. of Health, Div. of Food Protection & Sanitation and its members, agents, and representatives from any and all liability. Said merchandise found in my possession was unfit for human consumption, or otherwise unlawful.
EMBARGO: The following items are hereby declared to be "EMBARGOED" under Sec. 21-31-6(a) of the R. I. Food, Drug and Cosmetics Act. It shall be UNLAWFUL FOR ANY PERSON TO REMOVE or DISPOSE or SELL SUCH DETAINED or EMBARGOED MERCHANDISE UNTIL PERMISSION FOR REMOVAL or DISPOSAL IS GIVEN BY A DULY AUTHORIZED AGENT of the R. I. Dept. of Health, or the COURT.I, agree that the following inventory is true & accurate and understand the conditions of the preceeding paragraph.
CONDEMNATION: DISPOSAL and or DESTRUCTION: The following items are hereby declared to be a "NUISANCE" under Sec. 21-31-6(d) of the R. I. Food, Drug and Cosmetics Act and are therefore CONDEMNED
EMBARGO RELEASE: The products listed on EMBARGO No. 488032 Dated 06/27/2013 are hereby released from detention.
RECEIPT FOR DISPOSAL: I hereby acknowledge the receipt of the goods listed below for disposal. Method & Place of Destruction and/or Disposal
Quantity Inventory Description Codes Reason for Action Size Wgt. Value Method 1. 3 Chic Tenders Temp abuse 5lbs Voluntary Disposal 2. 2 Chic Patties Temp abuse 5lbs Voluntary Disposal 3. 6 Chips Temp abuse 2lbs Voluntary Disposal 4. 43 Gogurt Temp abuse tubes Voluntary Disposal 5. 18 Lobster meat Temp abuse 4 oz Voluntary Disposal 6. 2 Tuna Temp abuse 5 oz Voluntary Disposal 7. 2 Haberno sauce Temp abuse cups Voluntary Disposal 8. 4 Turkey meat Temp abuse lbs Voluntary Disposal 9. 1 Bleu Cheese Temp abuse cup Voluntary Disposal
10. 3 Fish pieces Temp abuse lbs Voluntary Disposal 11. 4 Fish fillet Temp abuse lbs Voluntary Disposal 12. 1 Clam pieces Temp abuse lb Voluntary Disposal 13. 3 Shrimp Temp abuse lbs Voluntary Disposal 14. 4 Clam strips Temp abuse lbs Voluntary Disposal 15. 2 Scallops Temp abuse lbs Voluntary Disposal 16.
Firm Name BLOUNT CLAM SHACK Address 335-337 WATER STREET WARREN RI 02885 License Number FSV25369 Representative & Title Dave Waycott -
Agent Dena Vezina DIV. of FOOD PROTECTION & SANITATION
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 3 Date 02/27/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 03:15 PM
Score (optional) Time Out 05:00 PM
EstablishmentTACOS DON NACHO
Address234 BARTON STREET
City/StatePAWTUCKET, RI
Zipcode02860
Telephone() -
License/Permit #FSV26297
Permit HolderTACOS DON NACHO
PurposeRoutine
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 OUT Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 OUT Adequate handwashing facilities supplied and accessible
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/O Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/A Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 OUT Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 IN Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 IN Approved thawing methods used
34 IN Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 IN Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 OUT Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 IN Physical facilities installed, maintained & clean
54 IN Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Ignacio Fuentes Date: 02/27/2013
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 3 Date 02/27/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 03:15 PM
Score (optional) Time Out 05:00 PM
EstablishmentTACOS DON NACHO
Address234 BARTON STREET
City/StatePAWTUCKET, RI
Zipcode02860
Telephone
License/Permit #FSV26297
Permit HolderTACOS DON NACHO
Purpose of InspectionRoutine
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
sour cream / Grill Cooler 41.0 ° F Ambient / Grill Cooler 41.0 ° F Ambient / Refrigerator 41.0 ° F
Chicken / Hot-Hold Unit 165.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
1
Violation of Code: [2-101.11] The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age. FMC#17722 expired on 8/3/12. Owner is servsafe certified and will need to register with health department. New Violation. Correct By: 02/27/2013
8 Violation of Code: [6-501.18] -The handsink did not have water and there was no setup for handwashing. Soap was not available at the handsink in the kitchen. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. New Violation. Correct By: 02/27/2013
14 Violation of Code: [4-501.114] Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized at the 3-bay-sink. New Violation. Correct By: 02/27/2013
48 Violation of Code: [5-103.11-12] The establishment does not have hot or cold water. At time of inspection the water holding tank is broken. Water is brought to the establishment from the owner's resident in buckets. At time of inspection there was no water to clean, prep, or sanitize equipment. New Violation. Correct By: 02/27/2013
Remarks -Supervisory Action Requested
-Due to the establishment not having adequate water, the establishment will voluntarily cease operations immediately as of 3:30pm 2/27/13.
-Approval from Health Department must be given to reopen.
-All violations must be corrected before reinspection to open.
ALERT! You are in violation of the Rules and Regulations Pertaining to Certification of Managers in Food Safety (21-27-11CFS) which require
your facility to have a manager certified in food safety. Contact the Office of Food Protection within 24 hours.
Failure to resolve this matter will result in enforcement action.
Person in Charge (Signature) Ignacio Fuentes Date: 02/27/2013
Inspector (Signature) () Date: 02/27/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 02/28/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:30 AM
Score (optional) Time Out 10:45 AM
EstablishmentTACOS DON NACHO
Address234 BARTON STREET
City/StatePAWTUCKET, RI
Zipcode02860
Telephone
License/Permit #FSV26297
Permit HolderTACOS DON NACHO
Purpose of InspectionReinspection for Opening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Grill Cooler 41.0 ° F Pork / Grill Cooler 38.0 ° F Beef / Grill Cooler 41.0 ° F
Sausage / Refrigerator 41.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the Chlorione sanitizing solution for the 3 bay sink. New Violation. Correct By: 03/01/2013
Remarks -All previous violations were corrected.
-Handsinks and 3 bay sinks have running water as required
-Adequate water must be available at all times during hours of operations.
-All foods are cooked, hot-held, and disposed at closing. Advanced prep of foods such as cooling or reheating is not allowed.
-The establishment may resume operations as of 10:30am 2/28/13.
Person in Charge (Signature) Ignacio Fuentes Date: 02/28/2013
Inspector (Signature) () Date: 02/28/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 05/30/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 01:20 AM
Score (optional) Time Out 02:30 PM
EstablishmentBAYAL BUFFET
Address50 ANN MARY
City/StatePAWTUCKET, RI
Zipcode02860
Telephone(401) 723-0003
License/Permit #FSV29169
Permit HolderBAYAL BUFFET
PurposeRoutine
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/O Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 IN Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS R
Safe Food and Water28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 IN Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 IN Thermometers provided & accurate
Food Identification35 IN Food properly labeled; original container
Prevention of Food Contamination
Compliance Status COS R
Proper Use of Utensils41 IN In-use utensils: properly stored
42 OUT Utensils, equipment & linens: properly stored, dried & handled
43 IN Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 IN Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 IN Warewashing facilities: installed, maintained & used; test strips
47 IN Non-food contact surfaces clean
Physical Facilities48 IN Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
36 IN Insects, rodents & animals not present; no unauthorized persons
37 IN Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
50 Sewage & waste water properly disposed
51 IN Toilet facilities: properly constructed, supplied & cleaned
52 IN Garbage & refuse properly disposed: facilities maintained
53 OUT Physical facilities installed, maintained & clean
54 OUT Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Aly Diene Date: 05/30/2013
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 05/30/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 01:20 AM
Score (optional) Time Out 02:30 PM
EstablishmentBAYAL BUFFET
Address50 ANN MARY
City/StatePAWTUCKET, RI
Zipcode02860
Telephone4017230003
License/Permit #FSV29169
Permit HolderBAYAL BUFFET
Purpose of InspectionRoutine
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Walk-In Cooler 33.0 ° F Rice / Walk-In Cooler 34.0 ° F stew / Walk-In Cooler 36.0 ° Fbeef stew / Hot-Hold Unit 140.0 ° F chicken stew / Hot-Hold Unit 146.0 ° F rice / Hot-Hold Unit 155.0 ° F
wings / Hot-Hold Unit 141.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
42 Violation of Code: [4-903.11-12] Cleaned equipment and utensils are stored on a counter that is connected to the 3 bay sink. The counter is not clean. Dishes and utensils must be stored on a clean rack to air dry. New Violation. Correct By: 05/30/2013
53 Violation of Code: [6-501.11-12] The flloring area where chemicals are kept next to 3 bay sink has some food and other debris.. The physical facilities shall be cleaned as often as necessary to keep them clean. New Violation. Correct By: 05/30/2013
54 Violation of Code: [6-202.11] Protective shielding is not provided for the lights in the buffet area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. New Violation. Correct By: 05/30/2013
Remarks quat sanitizer=300ppm
-All foods are kept covered in containers and off the floor.
-Pest control is active.
-Manager is checking hot and cold temperatures routinely of foods at buffet station.
ALERT! You are operating without a license and therefore are in violation of 21-27-10 of the General Laws of Rhode Island.
Contact the Office of Food Protection within 24 hours. Failure to resolve this matter will result in enforcement action.
Failure to resolve this matter will result in enforcement action.
Person in Charge (Signature) Aly Diene Date: 05/30/2013Date: 05/30/2013
Inspector (Signature) ()
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 02/15/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:30 PM
Score (optional) Time Out 01:45 PM
EstablishmentMIDNIGHT MIKES
Address400 HARRIS AVE (REAR LOT)
City/StatePROVIDENCE, RI
Zipcode02909
Telephone(401) 639-0584
License/Permit #FSV29320
Permit HolderMIDNIGHT MIKES
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use
5 N/O No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 N/O Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/A Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 OUT Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Michael Scarduzio, Owner Date: 02/15/2013
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 02/15/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:30 PM
Score (optional) Time Out 01:45 PM
EstablishmentMIDNIGHT MIKES
Address400 HARRIS AVE (REAR LOT)
City/StatePROVIDENCE, RI
Zipcode02909
Telephone4016390584
License/Permit #FSV29320
Permit HolderMIDNIGHT MIKES
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Refrigerator 41.0 ° F Ambient / freezer -10.0 ° F Ambient / 2 door refrigerator 41.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
37 Violation of Code: [3-307.11] Splash guard needed between handsink and 3 bay sink. New Violation. Correct By: 02/20/2013
46 Violation of Code: [4-204.118-120] Establishment is lacking an air drying unit above the 3 bay sink. New Violation. Correct By: 02/20/2013
Remarks Type:Year Round Truck
PIC:Michael P. Scarduzio, Owner
FMC20397: Michael R. Scarduzio active exp 6/24/15
Menu:Hot sandwiches, french fries, chili (made fresh daily and/or cooled properly).
Establishment has ample hot water.
Distributors:Restaurasnt Depot, Thompson Food, A T Siravo.
Establishment has:handsink w/soap & paper towels, 3 bay sink w/chlorine sanitizer & test strips, (2)hot hold units,(2) microwaves,(2)grills, char broiler, sandwich unit w/2 door refrigerator, slicer, convection oven & commercial oven, (2)fryolators, commercial refrigerator, commercial freezer, gloves, drink cooler, grey water tank 40 gal, fresh water tank 30 gal.
Establishment meets minimum requirements for RIDOH/Food Protection @ time of inspection.
All local permits must be obtained.
Person in Charge (Signature) Michael Scarduzio, Owner Date: 02/15/2013
Inspector (Signature) () Date: 02/15/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection ReportNo. of Risk Factor/Invervention Violations 3 Date 02/22/2013
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:00 AM
Score (optional) Time Out 12:30 PM
EstablishmentLA RUBIA CAFETERIA
Address192 MESSER ST
City/StatePROVIDENCE, RI
Zipcode02909
Telephone4013900933
License/Permit #FSV29364
Permit HolderLA RUBIA CAFETERIA
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
8 Violation of Code: [6-301.11] Soap was not available at the handsink in the kitchen. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected On-Site. New Violation. Correct By: 02/22/2013
8 Violation of Code: [6-301.12] The handsink in the kitchen was lacking paper towels. Corrected On-Site. New Violation. Correct By: 02/22/2013
20 Violation of Code: [3-501.16] The food truck does not have a commercial refrigerator or a commercial freezer. New Violation. Correct By: 02/22/2013
34 Violation of Code: [4-204.112] Thermometers are lacking in the refrigeration unit. Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display. Corrected On-Site. New Violation. Correct By: 02/22/2013
34 Violation of Code: [4-302.12] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. Corrected On-Site. New Violation. Correct By: 02/22/2013
45 Violation of Code: [4-501.11-12] Wood is used in the construction of hand sink and service area. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. New Violation. Correct By: 02/22/2013
46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink. Corrected On-Site. New Violation. Correct By: 02/22/2013
53 Violation of Code: [6-501.11-12] The floor at the 3 bay sink area is in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 02/22/2013
Remarks FMC21110 Roberta Motillo Expires 2/7/16.
Menu: Hot/cold sandwiches and Meat pies. Menu provided.
Distributors Restaurant Depot and Yellow Glow.
PIC must maintain receipts from distributors on the truck.
Equipment: 3 bay sink, handsink, fryolator, 4 burner stove, flat top grill and a non commercial side by side refrigerator freezer.
The mobile food truck must have commercial refrigeration and freezer.
Hot water 100 F degrees.
Vinyl gloves.
Steve Dimaio spoke with PIC and stated that she must obtain commercial refrigeration, fix the floor and have a limited menu before approval can be made.
PIC will be back on 2/25/13.
The mobile food service truck does not meet minimal requirements for RIDOH/Food Protection.
Must obtain all local permits.
Signed copy in file by Yanet Suero. Signed on 2/25/13.
Signed letter in file stating that the food prep for the mobile truck will be done at La Rubia Cafeteria 338 Pocasset Ave Providence, RI Lin #FSV29291. FMC# for restaurant FMC17795 Yanet Suero active.
Person in Charge (Signature) Date: 02/22/2013Date: 02/22/2013
Inspector (Signature) ()
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 03/01/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:15 AM
Score (optional) Time Out 10:25 AM
EstablishmentCHICK-O-LICIOUS
Address9 TURNER STREET
City/StatePROVIDENCE, RI
Zipcode02908
Telephone(401) 861-2972
License/Permit #FSV29432
Permit HolderCHICK-O-LICIOUS
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use
5 N/O No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 N/O Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 OUT Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 OUT Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Earl Raymond Date: 03/01/2013
Inspector (Signature) () Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 03/01/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:15 AM
Score (optional) Time Out 10:25 AM
EstablishmentCHICK-O-LICIOUS
Address9 TURNER STREET
City/StatePROVIDENCE, RI
Zipcode02908
Telephone4018612972
License/Permit #FSV29432
Permit HolderCHICK-O-LICIOUS
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Cold-Hold Unit 37.0 ° F Ambient / Refrigerator 36.0 ° F Ambient / Small Refrigerator 38.0 ° FAmbient / Freezer 08.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
34 Violation of Code: [4-302.12] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. New Violation. Correct By: 03/01/2013
46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the quats sanitizing solution for the 3 bay sink. New Violation. Correct By: 03/01/2013
48 Violation of Code: [5-103.11-12] Water supply line is broken. PIC stated that the supply line will be fixed. PIC is to call RIDOH/Food Protection for re-inspection. New Violation. Correct By: 03/01/2013
Remarks PIC: Earl Raymond.
FMC19778 Earl Raymond expires 12/22/14.
Menu: Hamburgers (well done only), chicken wings, chicken nuggets, hot dogs, fries, sandwiches, frozen products and salads.
Equipment: Hand sink, 3 bay sink, microwave, sandwich unit, refrigerator freezer combo, small refrigerator freezer, flat top grill, char grill and fryolator at time of inspection.
Vinyl gloves.
Sanitizer quats. PIC must purchase test strips for quats.
Distributors: Restaurant Depot, PPW and BJ's.
The water supply line is broken. PIC is going to have line serviced and call RIDOH/Food Protection for re-inspection. Keith Amoroso 401-222-7728.
The facility does not meet minimal requirements for RIDOH/Food protection.
Must obtain all local permits.
Person in Charge (Signature) Earl Raymond Date: 03/01/2013
Inspector (Signature) () Date: 03/01/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 5 Date 01/23/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:00 PM
Score (optional) Time Out 04:30 PM
EstablishmentHILLTOP CAFE
Address23 CANAL STREET
City/StateWESTERLY, RI
Zipcode02891
Telephone(401) 596-9299
License/Permit #FSV27729
Permit HolderHILLTOP CAFE
PurposeRoutine
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/A Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 OUT Food separated & protected
14 OUT Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 OUT Proper cooling time & temperatures X
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 OUT Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 OUT Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 OUT Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 OUT Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 OUT Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 OUT Physical facilities installed, maintained & clean
54 OUT Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 01/23/2013
Inspector (Signature) Kimberly Seita (184) Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 5 Date 01/23/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:00 PM
Score (optional) Time Out 04:30 PM
EstablishmentHILLTOP CAFE
Address23 CANAL STREET
City/StateWESTERLY, RI
Zipcode02891
Telephone4015969299
License/Permit #FSV27729
Permit HolderHILLTOP CAFE
Purpose of InspectionRoutine
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Shepard's pie / Refrigerator 89.0 ° F hotdog / Refrigerator 41.0 ° F Sausage / Refrigerator 40.0 ° Fs. cream / Refrigerator 40.0 ° F pickles / Refrigerator 40.0 ° F red pepper / Refrigerator 39.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
13 Violation of Code: [3-302.11] Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. New Violation. Correct By: 01/23/2013
14 Violation of Code: [4-602.11] The door handles of equipment had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. New Violation. Correct By: 01/23/2013
18 Violation of Code: [3-501.14] ( Shepard's Pie ), which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. PIC stated shephard's pie cooked this morning. Time now 3:00 pm. Item found tightly covered in refrigerator. Corrected On-Site. New Violation. Correct By: 01/23/2013
21 Violation of Code: [3-501.17] ( Hotdogs and peppers ), located in the refrigerator, was not marked with the date of preparation. Ready-to-eat potentially hazardous food , prepared in the establishment and held for more than 24 hours, must be marked with the date of preparation. New Violation. Correct By: 01/26/2013
23 Violation of Code: [3-603-11] The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. New Violation. Correct By: 01/26/2013
34 Violation of Code: [4-204.112] Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display. New Violation. Correct By: 01/26/2013
38 Violation of Code: [2-402.11] Staff are not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment utensils, linens and unwrapped single-service and single-use articles. New Violation. Correct By: 01/23/2013
46 Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the Quat sanitizing solution for the 3 bay sink. New Violation. Correct By: 02/07/2013
51 Violation of Code: [6-301.20] The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. New Violation. Correct By: 01/30/2013
53 Violation of Code: [6-501.11-12] The floor in the food prep area is in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 02/07/2013
53 Violation of Code: [6-501.11-12] The grill in the food prep area is in poor repair. The physical facilites must be maintained in good repair. New Violation. Correct By: 02/07/2013
53 Violation of Code: [6-501.11-12] The grill hood in the food prep area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. New Violation. Correct By: 02/07/2013
54 Violation of Code: [6-304.11] Ventilation in men's room not working. New Violation. Correct By: 02/07/2013
Remarks FMC05480 exp 1/31/2015.
Java signature not responding.
Inspector left an unsigned written copy of this inspection to the PIC.
Person in Charge (Signature) Date: 01/23/2013
Inspector (Signature) Kimberly Seita (184) Date: 01/23/2013
CPF00-12-03-PG2 A-2
DIVISION OF FOOD PROTECTION & SANITATION RHODE ISLAND DEPARTMENT OF HEALTH
Providence, Rhode Island 02903
FPS: 569/4 Embargo No. 448032 Date 01/23/2013 Field Office Southern
X VOLUNTARY DISPOSAL: I, have this day voluntarily destroyed, or caused to be destroyed, the merchandise described below and hereby release the R. I. Dept. of Health, Div. of Food Protection & Sanitation and its members, agents, and representatives from any and all liability. Said merchandise found in my possession was unfit for human consumption, or otherwise unlawful.
EMBARGO: The following items are hereby declared to be "EMBARGOED" under Sec. 21-31-6(a) of the R. I. Food, Drug and Cosmetics Act. It shall be UNLAWFUL FOR ANY PERSON TO REMOVE or DISPOSE or SELL SUCH DETAINED or EMBARGOED MERCHANDISE UNTIL PERMISSION FOR REMOVAL or DISPOSAL IS GIVEN BY A DULY AUTHORIZED AGENT of the R. I. Dept. of Health, or the COURT.I, agree that the following inventory is true & accurate and understand the conditions of the preceeding paragraph.
CONDEMNATION: DISPOSAL and or DESTRUCTION: The following items are hereby declared to be a "NUISANCE" under Sec. 21-31-6(d) of the R. I. Food, Drug and Cosmetics Act and are therefore CONDEMNED
EMBARGO RELEASE: The products listed on EMBARGO No. 448032 Dated 01/23/2013 are hereby released from detention.
RECEIPT FOR DISPOSAL: I hereby acknowledge the receipt of the goods listed below for disposal. Method & Place of Destruction and/or Disposal
Quantity Inventory Description Codes Reason for Action Size Wgt. Value Method
Firm Name HILLTOP CAFE Address 23 CANAL STREET WESTERLY RI 02891 License Number FSV27729 Representative & Title -
Agent Kimberly Seita DIV. of FOOD PROTECTION & SANITATION
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 03/05/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 01:30 PM
Score (optional) Time Out 03:40 PM
EstablishmentHILLTOP CAFE
Address23 CANAL STREET
City/StateWESTERLY, RI
Zipcode02891
Telephone(401) 596-9299
License/Permit #FSV27729
Permit HolderHILLTOP CAFE
PurposeRe-Inspection
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 IN No bare hand contact with ready to eat (RTE) foods.
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperatures
17 IN Proper reheating procedures for hot holding
18 IN Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 IN Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 OUT Warewashing facilities: installed, maintained & used; test strips X
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 OUT Physical facilities installed, maintained & clean X
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 03/05/2013
Inspector (Signature) Kimberly Seita (184) Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 03/05/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 01:30 PM
Score (optional) Time Out 03:40 PM
EstablishmentHILLTOP CAFE
Address23 CANAL STREET
City/StateWESTERLY, RI
Zipcode02891
Telephone4015969299
License/Permit #FSV27729
Permit HolderHILLTOP CAFE
Purpose of InspectionRe-Inspection
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Potatoes / Refrigerator 36.0 ° F shephard's pie / Refrigerator 34.0 ° F pickles / Refrigerator 36.0 ° FCheese / Refrigerator 40.0 ° F Potatoes / Refrigerator 36.0 ° F shephard's pie / Refrigerator 34.0 ° F
pickles / Refrigerator 36.0 ° F Cheese / Refrigerator 40.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
46
Violation of Code: [4-501.116] The facility is lacking test strips to measure the concentration of the Quat sanitizing solution for the 3 bay sink. Repeat Violation. Correct By: 03/15/2013
53 Violation of Code: [6-501.11-12] The floor in the food prep area is in poor repair. The physical facilites must be maintained in good repair. Repeat Violation. Correct By: 04/05/2013
53 Violation of Code: [6-501.11-12] The gaskets on 2 door's of refrigeration area is in poor repair. The physical facilites must be maintained in good repair. Repeat Violation. Correct By: 03/15/2013
Remarks FMC05480 exp 1/31/2015.
Java signature not responding so inspector left an unsigned copy of this inspection.
Person in Charge (Signature) Date: 03/05/2013
Inspector (Signature) Kimberly Seita (184) Date: 03/05/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 03/04/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:20 AM
Score (optional) Time Out 11:15 AM
EstablishmentCHICK-O-LICIOUS
Address9 TURNER STREET
City/StatePROVIDENCE, RI
Zipcode02908
Telephone4018612972
License/Permit #FSV29432
Permit HolderCHICK-O-LICIOUS
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Hot Water / Hot water at hand sink and 3 bay sink 58.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
23 Violation of Code: [3-603-11] The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. New Violation. Correct By: 03/04/2013
48 Violation of Code: [5-103.11-12] The food truck does not have hot water. Repeat Violation. Correct By: 03/04/2013
Remarks PIC Earl Raymond.
FMC19778 Earl Raymond expires 12/22/14.
Re inspection for opening continued from 3/1/13.
Allergen letter and no bare hand contact poster given to PIC.
The food truck does not have hot water. PIC stated the he will have the hot water tank repaired and call when ready for a re inspection.
The food truck does not meet minimal requirement for RIDOH/Food protection.
Must obtain all local permits.
Person in Charge (Signature) Earl Raymond Owner Date: 03/04/2013
Date: 03/04/2013
Inspector (Signature) ()
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 04/01/2013
No. of Repeat Risk Factor/Intervention Violations 1 Time In 08:30 AM
Score (optional) Time Out 09:45 AM
EstablishmentCHICK-O-LICIOUS
Address9 TURNER STREET
City/StatePROVIDENCE, RI
Zipcode02908
Telephone4018612972
License/Permit #FSV29432
Permit HolderCHICK-O-LICIOUS
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Ambient / Cold-Hold Unit 36.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
23 Violation of Code: [3-603-11] The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Repeat Violation. Correct By: 04/01/2013
Remarks Earl Raymond: Owner.
Reinspection for Hot Water (for opening).
Hot water 150 F degrees.
Facility has food thermometer and test strips for quats.
Distributors: Restaurant Depot.
FMC19778 Earl Raymond expires 12/22/14.
Bottled water from an approved source (spoke with Shirley Gaudreau about bottled water from an approved source she stated its ok). PIC will fax information for approved water source to RIDOH/Food Protection Attn: Keith Amoroso 401-222-4775.
Facility has water tank and disposal tank.
Facility provided with temperature logs. Owner is to maintain temperature logs.
Meets minimal requirements for RIDOH/Food Protection. At time of inspection.
Must obtain all local permits.
Person in Charge (Signature) Earl Raymond Owner Date: 04/01/2013
Inspector (Signature) () Date: 04/01/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 06/07/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:00 AM
Score (optional) Time Out 10:15 AM
EstablishmentINTERNATIONAL CATERING
Address1 PEMBROKE DR
City/StateJOHNSTON, RI
Zipcode02919
Telephone(401) 212-9136
License/Permit #FSV29560
Permit HolderINTERNATIONAL CATERING
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 N/O Proper eating, tasting, drinking or tobacco use
5 N/O No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 N/O Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 OUT Adequate handwashing facilities supplied and accessible X
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/A Proper reheating procedures for hot holding
18 N/A Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 N/A Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Jancarlo Valle Owner Date: 06/07/2013
Inspector (Signature) () Follow-up: 1 Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 06/07/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:00 AM
Score (optional) Time Out 10:15 AM
EstablishmentINTERNATIONAL CATERING
Address1 PEMBROKE DR
City/StateJOHNSTON, RI
Zipcode02919
Telephone4012129136
License/Permit #FSV29560
Permit HolderINTERNATIONAL CATERING
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
8 Violation of Code: [6-301.11] Soap and paper towels were not available at the handsink . Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC purchased soap and papaer towels. Corrected On-Site. New Violation. Correct By: 06/07/2013
Remarks PIC: Jancarlo Vallee: Owner.
Gloves Vinyl.
Menu: Hot dogs, soda and water. Purchased daily as needed.
Steam table and single burner on the cart.
Umbrella on the cart.
Cooler on the truck drains onto the ground. Stephen Dimaio Metro supervisor stated that it was ok because only ice would be melting out.
Disposal tank for grey water is on the cart.
Handsink on the cart.
PIC stated leftover will be discarded.
PIC stated that he will purchase disposable tongs, disposable forks and disposable containers. The facility must use disposable utensils and containers. PIC Stated that he is going to obtain a letter and supply RIDOH/Food Protection with a letter from a licensed facility stating that he can wash, rinsed and sanitized. PIC stated that he will use disposable utensils and containers until he gets approval from RIDOH/Food Protection to utilize a licensed facility.
Distributors: Restaurant depot, Sam's Club and Wall Mart.
Allergen letter and allergen poster given to PIC.
Meets minimal requirements for RIDOH/Food Protection at time of inspection.
Must obtain all local permits.
Person in Charge (Signature) Jancarlo Valle Owner Date: 06/07/2013
Inspector (Signature) () Date: 06/07/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 0 Date 06/01/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:20 AM
Score (optional) Time Out 08:35 PM
EstablishmentPJ CLARKES
Address915 THIRD AVE
City/StateNEW YORK, NY
Zipcode10022
Telephone2123171616
License/Permit #FSV29573
Permit HolderPJ CLARKES
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryCook/Serve
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
Chowder / reheat 181.0 ° F Chowder / Hot-Hold Unit 181.0 ° F
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
42 Violation of Code: [4-904.11-12] Plastic cups for sampling chowder were handled with bare hands. Cups were discarded. Corrected On-Site. New Violation. Correct By: 06/07/2013
Remarks All temperatures were satisfactory at time of inspection.
Serving chowder.
Approved. Meets the minimum requirments of the RIDOH.
Newport Chowder festival.
Proper handling and storage of utensils was discussed.
Person in Charge (Signature) Date: 06/07/2013
Inspector (Signature) () Date: 06/01/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 06/05/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:00 AM
Score (optional) Time Out 12:15 PM
EstablishmentLITTLE MERMAIDS
Address139 1/2 ATLANTIC AVE
City/StateWESTERLY, RI
Zipcode02891
Telephone(401) 559-7664
License/Permit #FSV29583
Permit HolderLITTLE MERMAIDS
PurposeOpening
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/O Proper cooling time & temperatures
19 N/O Proper hot holding temperatures
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 N/O No bare hand contact with ready to eat (RTE) foods.
8 IN Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
20 IN Proper cold holding temperatures
21 N/O Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 OUT Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
53 Physical facilities installed, maintained & clean
54 Adequate ventilation & lighting; designated areas used
Person in Charge (Signature) Date: 06/05/2013
Inspector (Signature) Kimberly Seita (184) Follow-up: Follow-up Date:
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 1 Date 06/05/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:00 AM
Score (optional) Time Out 12:15 PM
EstablishmentLITTLE MERMAIDS
Address139 1/2 ATLANTIC AVE
City/StateWESTERLY, RI
Zipcode02891
Telephone4015597664
License/Permit #FSV29583
Permit HolderLITTLE MERMAIDS
Purpose of InspectionOpening
Est. TypeMobile Food Service
Risk CategoryAdvanced Prep
TEMPERATURE OBSERVATIONS Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONSItem
NumberViolations cited in this report must be corrected within the time frames below, or as stated in section 8-405.11 of the food code.
23 Violation of Code: [3-603-11] The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. New Violation. Correct By: 06/08/2013
Remarks No food prep observed at time of inspection.
Owner signed a written copy of this inspection due to signature program not responding.
FMC 06087 exp 1/2015.
Facility has a hand sink, 3 bay sink and a mop sink.
Facility utilizing restroom located in back of front building.
Town water and private septic.
DEM # 1336-0315 Application approved on 4/4/2013.
Facility shall fax COC to RIDOH.
Approved. Meets the minimum requirements of DOH pending local inspections for a mobile and frozen dessert license.
All temperatures were satisfactory at time of inspection.
Sanitizer chlorine.
Person in Charge (Signature) Date: 06/05/2013
Inspector (Signature) Kimberly Seita (184) Date: 06/05/2013
CPF00-12-03-PG2 A-2
Food Establishment Inspection Report
Rhode Island Department of HealthOffice of Food Protection3 Capitol Hill Room 203 Providence, RI 02908Phone: (401) 222-2750 Fax:(401) 222-4775
No. of Risk Factor/Invervention Violations 4 Date 07/02/2013
No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:45 AM
Score (optional) Time Out 10:10 AM
EstablishmentLITTLE MERMAIDS
Address139 1/2 ATLANTIC AVE
City/StateWESTERLY, RI
Zipcode02891
Telephone(401) 559-7664
License/Permit #FSV29583
Permit HolderLITTLE MERMAIDS
PurposeRoutine
Est. TypeMobile Food Service
Risk CategoryCook/Serve
FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item.
IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection R=repeat violation
Compliance Status COS RDemonstration of Knowledge
1 IN Certified manager as required; compliance with Code or correct responses.
Employee Health2 IN Management awareness; policy present
3 IN Proper use of reporting, restriction & exclusion
Good Hygienic Practices4 IN Proper eating, tasting, drinking or tobacco use
5 IN No discharge from eyes, nose or mouth
Preventing Contamination by Hands6 IN Hands clean & properly washed
7 OUT No bare hand contact with ready to eat (RTE) foods. X
8 OUT Adequate handwashing facilities supplied and accessible
Approved Source9 IN Food obtained from approved source
10 N/O Food received at proper temperature
Compliance Status COS RPotentially Hazardous Food Time/Temperature
16 IN Proper cooking time & temperatures
17 N/O Proper reheating procedures for hot holding
18 N/O Proper cooling time & temperatures
19 IN Proper hot holding temperatures
20 OUT Proper cold holding temperatures X
21 IN Proper date marking & disposition
22 N/A Time as a public health control: procedures & records
Consumer Advisory23 IN Consumer advisory posted for raw or undercooked foods
Highly Susceptible Populations24 N/A Pasteurized foods used; prohibited foods not offered
Chemical25 N/A Food additives: approved & properly used
26 IN Toxic substances properly identified, stored & used
11 IN Food in good condition, safe & unadulterated
12 N/A Required records available: shellstock tags, parasite destruction
Protection from Contamination13 IN Food separated & protected
14 IN Food-contact surfaces: cleaned & sanitized
15 IN Proper disposition of returned, previously served, reconditioned & unsafe food
Conformance with Approved Procedures27 N/A Compliance with variance, specialized process & HACCP plan
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury.
GOOD RETAIL PRACTICESGood Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation
Compliance Status COS RSafe Food and Water
28 Pasteurized eggs used when required
29 Water & ice from approved source
30 Variance obtained for specialized processing methods
Food Temperature Control31 Proper cooling methods used; adequate equipment for temperature
control
32 Plant food properly cooked for hot holding
33 Approved thawing methods used
34 Thermometers provided & accurate
Food Identification35 Food properly labeled; original container
Prevention of Food Contamination36 Insects, rodents & animals not present; no unauthorized persons
37 Contamination prevented during food preparation, storage & display
38 Personal cleanliness
39 Wiping cloths: properly used & stored
40 Washing fruits & vegetables
Compliance Status COS RProper Use of Utensils
41 In-use utensils: properly stored
42 Utensils, equipment & linens: properly stored, dried & handled
43 Single-use & single-service articles: properly stored & used
44 Gloves used properly
Utensils, Equipment and Vending45 Food & non-food contact surfaces cleanable, properly designed,
constructed & used
46 Warewashing facilities: installed, maintained & used; test strips
47 Non-food contact surfaces clean
Physical Facilities48 Hot & cold water available; adequate pressure
49 Plumbing installed; proper backflow devices
50 Sewage & waste water properly disposed
51 Toilet facilities: properly constructed, supplied & cleaned
52 Garbage & refuse properly disposed: facilities maintained
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