Editor's Note: The following statements are from health inspection reports by the Rhode Island Department of Health, submitted in April.
Pagliarini's Family Restaurant & Pizza, 637 Washington St. — The Health Department noted 14 violations on April 3:
- Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator such as eggs above vegetable. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
- The can opener and deli slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
- Knives were stored between prep units where there is an accumulation of food, dirt, and debris.
- Garlic butter spread labeled keep refrigerator was held at 52 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Product was disposed of.
- Various food items are stored on the floor in the walk-in refrigerator and kitchen. Food must be stored at least 6 inches above the floor.
- 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.
- Cleaned equipment and utensils are not stored inverted.
- Gaskets to cold hold units and door to ice machine are in poor repair.
- The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the three bay sink and sanitizer buckets.
- The nonfood-contact surfaces of the prep area and inside cold hold units have an accumulation of dust, dirt, food residue and other debris.
- The pre-flush spray hose at the three bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
- A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. 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.
- The condensate from the walk-in refrigeration unit is draining into multiple pans. Condensate drainage and other non-sewage liquids must drain into a drain.The door to the employee toilet room is not self-closing.
Borrelli's Bakery & Pastries, 765 Tiogue Ave. — The Health Department noted six violations on April 30, (all were rectified during a May 1 inspection):
- Splash guard is needed at hand sink near three bay sink to prevent contamination of food contact surfaces. Various food containers are stored on the floor in the walk in refrigerator, walk-in cooler, and throughout the facility. Food must be stored at least 6 inches above the floor.
- Wood is used in the construction of shelving in the walk-in refrigerator and prep areas. 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. Wood bread proofing boards must also be replaced with a material that is smooth, durable, and easily cleanable.
- No plugs are present for the 3bay sink. Plugs must be provided to fill sinks for adequate wash, rinse, and sanitize procedures.
- A hose is connected to the faucet in the prep area. This faucet is lacking a backflow prevention device. 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.
- Gap in ceiling along back wall near three bay sink must be repaired to prevent contamination from flaking debris in gap. Some ceiling tiles are missing and must be replaced. Wood overhead shelving exposed to splash and prep must be covered with a smooth, durable, easily cleanable material.
- Protective shielding is not provided for the lights in the baking 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.
Burger King #3133, 1145 Tiogue Ave. — The Health Department noted one violation on April 4:
- Splash guard is needed at hand sink near three bay sink to prevent contamination of food contact surfaces. Various food containers are stored on the floor in the walk in refrigerator, walk-in cooler, and throughout the facility. Food must be stored at least 6 inches above the floor.
Club Jogues, 184 Boston St. — The Health Department noted six violations on April 22:
- Bleach and powder detergent was stored with food, equipment, utensils or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens and/or single service by spacing or petitioning and locating them in an area that is not above food, equipment utensils, linens and single service articles.
- Steaks are stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
- The (ice scoop) is stored in cardboard box on 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.
- Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be installed in contact with stored ice.
- The facility is lacking test strips to measure the concentration of the ammonia sanitizing solution for the 3 bay sink.
- High temp machine in downstairs bar did not reach 160 degrees as indicated on thermo label. Unit to be serviced
Denny's #7704, 795 Centre of New England Blvd. — The Health Department noted two violations on April 9:
- The dishwasher failed to wash his hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
- The can opener and slicers had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
Mai Tai Restaurant, 856 Tiogue Ave. — The Health Department noted 10 violations on April 2:
- Dishes and utensils were observed in the hand sink. A hand-washing sink must not be used for purposes other than hand-washing.
- The can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
- Prepared foods such as beef, chicken, and egg rolls located in the refrigerator, were not marked with the date of preparation. Ready-to-eat potentially hazardous food , prepared in the establishment and held for more than 24 hours, must be marked with the date of preparation.
- Cheese and crab meat was observed thawing on the counter. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing.
- Food items are stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
- Pans were stacked on top of prepared chicken in the refrigerator.
- 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.
- Bowls are being used as scoops in containers of flour and corn meal. 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.
- The nonfood-contact surfaces of the hood fans and fans in walk-in have an accumulation of dust, dirt, food residue and other debris. Company is coming to clean both of these areas next week.
- A hose is connected to the faucet at the 3 bay sink. This faucet is lacking a backflow prevention device. 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.