Health Inspections: d. carlo Trattoria, Restaurant Associates Cited

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

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

d. carlo Trattoria, 970 Douglas Pike — Inspectors noted eight violations during a visit on May 21:

• The can opener had an accumulation of food and debris. Regulation: The food contact surfaces of equipment must be clean to sight and touch.
• Several types of creamy salad dressing made in house were held at (65-68) degrees. Regulation: Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling.
• Soup base, potatoes, sauces, pastas, etc., located in the refrigerator, were not marked with the date of preparation or were labled improperly. 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.
• Soup base, located in the walk-in unit, were prepared 11 days ago. Regulation: Prepared foods (including house made, commercially prepared, or minimally processed such as sliced) may be held under temperature control for no more than 7 days.
• Ground beef was observed thawing on the counter. Regulation: Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing.
• Frozen foods are stored on the floor in the freezer. Regulation: Food must be stored at least 6 inches above the floor. Seasoned oil in large open pot is stored on the floor in the kitchen. Regulation: Food must be stored at least 6 inches above the floor.
• The cutting boards in the kitchen are scratched and scored. Regulation: 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. Deli unit located near walkin freezer not maintaining PHFs (top) at 41 degrees F or below.
• A hose is connected to the faucet at the 3-bay sink. This faucet is lacking a backflow prevention device. Regulation: An approved backflow prevention device is required in order to prevent backflow of a solid, liquid or gas contaminant into the water supply at each point of use at a food establishment.

Restaurant Associates at Citizens Bank, 900 Douglas Pike — Inspectors noted five violations during a visit on May 21:

• Raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator, such as raw shell eggs over deli meats. Regulation: Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
• Beef vegetable soup, which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Action: Disposed of.
• Rice, coucous, cheeses, chicken salad, etc., located in the refrigerator, wre 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.
• Pudding, cut fruit, baked foods packaged 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.
• Seeds and croutons at salad bar not protected from contamination during customer service.