Health Inspections: Four Cranston Eateries Cited

Editor's Note: The following statements are from health inspection reports by the Rhode Island Department of Health, submitted in March.

Find more reports on the Rhode Island Department of Health Food Inspection Office web page.

Honey Dew Donuts, 690 Oaklawn Ave. — Inspectors reported 10 violations during a visit on May 16:

• Employees were observed not washing hands between tasks. Food employees must clean their hands after handling soiled equipment or utensils. Employees were observed changing gloves without washing their hands. Regulation: Food employees must wash their hands before putting on gloves.
• Corn starch in a large bulk container had insects in the product. Person InCharge [PIC] stated that the facility has not used the product in two years. Disposed.
• The bagel slicer had an accumulation of food and debris. Regulation: The food contact surfaces of equipment must be clean to sight and touch. Action: PIC washed, rinsed and sanitized the bagel slicer.
• Potentially Hazardous Foods [PHFs] such as cream cheese, creamers, caramel late, whipped cream, etc were held between 48-62 F degrees (in the cold hold sandwich unit). Regulation: Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Disposed.
• Samples that customers grab and go in the food establishment are lacking labels. Regulation:  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.
• Single service items (such as cups and lids located in the service area) are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the on the counter next to sandwich unit area.
• The sandwich deli unit located in the service area was not in good repair (ambient 48 F degrees). Service was called and arrived, product that was in temperature was moved to another refrigeration unit. Product that was above 41 F degrees was disposed. Fax repair to RIDOH/Food Protection Attn: Keith Amoroso 401-222-4775.
• The facility has a 2 bay sink. Regulation: The facility needs a 3 bay sink. Notes: PIC stated that the facility washes and rinses the equipment and utensils then empties a sink, cleans a sink then utilizes the sink for sanitizing solution.
• The outside dumpster is not covered (cover is broken). Regulation: Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered.
• Under the ice machine area has an accumulation of soil residue and food debris. Regulation: The physical facilities shall be cleaned as often as necessary to keep them clean. The facility does not do any baking at the this location. The facility at one time was a baking facility. Any unused equipment, clutter and unused product must be removed.

Primos, 342 Budlong Road — Inspectors reported five violations during a visit on May 16:

• The handsink in the kitchen was blocked by a bowl of vegetables and utensils. Regulation: A handwashing sink shall be accessible at all times for employee use.
• The hand sink in the kitchen area does not have the proper "hand washing only" sign.
• Deli meat and cheeses, located in the deli display case, was not marked with the date of preparation. Regulation:  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.
• Thermometers are lacking in the refrigeration unit(s). Regulation: 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.
• Wet wiping cloths are not stored in a chemical sanitizer between uses. Regulation: Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.

Hibi Shabu Shabu, 734 Park Ave. — Inspectors reported three violations during a visit on May 1:

• The door to the outside, located in the hallway area, is not tight-fitting. Regulation: Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
• The door to the toilet room is not self-closing.
• The plumbing underneath the 3-bay sink in the warewashing area is in poor repair (leaking). Regulation: The physical facilities must be maintained in good repair. Note: Owner has contacted plumber for service. Repair is scheduled for 5/1/13.

Genji Sushi Express, Garden City Center — Inspectors reported five violations during a visit on May 15:

• Rice, which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. The rice was cooked at 12:00pm rice was 56 F degrees at 3:30 pm. Rice was placed in the blast chiller.
• Ginger Moso Dressing labeled keep refrigerated was on the counter at 65 F degrees. Disposed. Wasabi packets were at 56 F degrees in the open air cooler on a rack above the refrigeration capability. Per interview wasabi was placed in the refrigeration unit with in one hour. The wasabi packages were placed under proper refrigeration.
• Proper cooling methods were not used for potentially hazardous foods. Per interview of staff (Wah K So) rice was placed warm and covered in the refrigerator in containers greater than 4 inches deep. Rice was placed in 2 inch hotel pans and placed in the blast chiller.
• Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the sushi prep area.
• The food prep sink is lacking an air gap.