Four EG Food Providers Cited By R.I. Health Dept.

Rhode Island Department of Health food service inspections are "a snapshot," said the department's Peter Hanney. Some places may do just about everything right, but be caught on a day when just about everything goes wrong. 

In general, he said, inspectors tend to be reactive rather than proactive, following up on complaints. If several violations are noted during a visit, inspectors will usually make a subsequent visit within a month or two.

"We're not out to close businesses down," Hanney said. "Public health comes first. But inspectors are very good at training and retraining workers, and giving them tips. They like to work with them" to solve problems.

Violations noted in March 2013:

Dave's Marketplace

Violation: Food-contact surfaces: cleaned & sanitized

Inspector Comments: Some clean utensils observed stored in unclean bins and some food contact equipement such as choppers had an accumulation of food debris. These items must be properly washed, rinsed and sanitized after use and during storage.

Violation: Compliance with variance, specialized process & HACCP plan

Inspector Comments: Facility using reduced oxygen packaging for many cooked food items (8) including seafood items such as seafood stuffing. Facility does not have a variance or a HACCP plan for this process. All reduced oxygen packaging items have been placed under embargo.

Violation: Thermometers provided & accurate

Inspector Comments: Thermometers are lacking in the a few 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.

Violation: Contamination prevented during food preparation, storage & display

Inspector Comments: Boxed frozen food stored on floor in the receiving area walk-in freezer. Food must be stored at least 6 inches above the floor. Shelf stable palletized foods in dry storage area not stored 6-8 inches away from walls.

Violation: In-use utensils: properly stored

Inspector Comments: Knives stored between table and wall in bakery area. Corrective action taken.

Violation: Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector Comments: Some flaky paint and rust observed on the non-food contact surface of the large dough mixer in the bakery area. This must be properly repaired.

Violation: Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector Comments: Facility using cardboard box to store cooked frozen potatoes for baked potatoes. disposal done.

Violation: Non-food contact surfaces clean

Inspector Comments: Some non-food contact surfaces such as fan grate covers and underside of mixers have an accumulation of dust, dirt and/or food debris and must be properly cleaned as often as necessary to prevent such build-up of debris.

Violation: Physical facilities installed, maintained & clean

Inspector Comments: Hole in wall in receiving area that goes into basket production area. This hole must be closed up to prevent possible pest access to other areas of the facility

Violation: Adequate ventilation & lighting; designated areas used

Inspector Comments: Employees clothing/other personal belongings were observed in the bakery packaging area. Lockers or other suitable facilites shall be used for the orderly storage of employee clothing and other possessions.

Violation: Adequate ventilation & lighting; designated areas used

Inspector Comments: Some lights lacking end caps for protective shielding.

EG Golf Club (Bistro Nine)

Violation: Adequate handwashing facilities supplied and accessible

Inspector Comments: Handsink in the kitchen blocked by a rack and lacking paper towels at time of inspection. Handsink in the bar area is leaking and turned off and used as a dumpsink. This bar handsink must be properly fixed so that it does not leak and used for handwashing only. Bar staff must use handsink in kitchen until sink at bar is properly working. Fax service invoive to RI DOH.

Violation: Food-contact surfaces: cleaned & sanitized

Inspector Comments: Bar dish machine not properly sanitizing. Must use kitchen warewash machine. Fax service invoice to RI DOH.

Violation: Consumer advisory posted for raw or undercooked foods

Inspector Comments: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.

Violation: Contamination prevented during food preparation, storage & display

Inspector Comments: New drainage pipes added in downstairs prep area. A few prep tables and some foods stored under drainage pipes. To prevent contamination of the foods and food contact surfaces from possible leaks these should be moved to an area were there is no drainage pipes

Violation: Wiping cloths: properly used & stored

Inspector Comments: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.

Violation: Single-use & single-service articles: properly stored & used

Inspector Comments: Facility reusing single service pie plates. These are designed as a single service item and not easily washed, rinsed and sanitized. One time use only on these items.

Violation: Food & non-food contact surfaces cleanable, properly designed, constructed & used

Inspector Comments: Gaskets on cold hold units are in poor repaired and not easily cleanable and lid to a cold hold unit is in poor repair and must be properly fixed.

Violation: Sewage & waste water properly disposed

Inspector Comments: Floor drain in warewash area is not draining fast enough when warewash machine empties during its cycle. PIC id aware of the issue and has placed a service call. Inspector observed food debris in the drain that must be properly cleaned out to aid in drainage. Inspector also detected a faint odor around the drain area. Fax service invoice to RI DOH.

Violation: Physical facilities installed, maintained & clean

Inspector Comments: A couple old droppings observed in prep area. These must be cleaned up. No other droppings observed at this time.

Violation: Adequate ventilation & lighting; designated areas used

Inspector Comments: Protective shielding is not provided for the lights in the ice machine area and walk-in cooler. 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 England Tech Food Court

Violation: Food-contact surfaces: cleaned & sanitized

Inspector Comments: Fry cutter on wall and tomato slicer not clean to sight and touch. These items must be properly washed rinsed and sanitized after use and during storage times.

Violation: Proper reheating procedures for hot holding

Inspector Comments: Facility taking pans of cold foods and placing into hot hold unit. Corrective action taken and proper proceedures reviewed.

Violation: Proper date marking & disposition

Inspector Comments: Facility not following own date marking and disposition of PHF. Inspector observed PHF made in house dated 3/5/13. disposal done

Ruby Tuesday

Violation: Certified manager as required; compliance with Code or correct responses.

Inspector Comments: The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age. Must apply for RI Food Safety Managers License by 3/21/13.

Violation: Hands clean & properly washed

Inspector Comments: Inspector observed employee not washing hands between glove changes.

Violation: No bare hand contact with ready to eat (RTE) foods.

Inspector Comments: An employee was observed touching ready to eat food (lettuce for burgers) 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. 

Violation: Food-contact surfaces: cleaned & sanitized

Inspector Comments: Food contact equipement such as copper and tomato slicer has a build-up of food debris. These items must be washed, rinsed and sanitized after use and during storage after use

Violation: Wiping cloths: properly used & stored

Inspector Comments: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.

Violation: In-use utensils: properly stored

Inspector Comments: The (ice scoop) is stored on an unclean surface (top of ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location.