Brewed Awakenings Cranston

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was placed hot in the refrigerator in containers greater than four inches deep. Food moved to sheet pan into refrigeration to rapidly cool. Cooling methods reviewed with PIC and staff at the time of inspection. Cooling methods guide/logs given to PIC.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety (with RIDOH CFP) at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Application given to person in charge at the time of inspection.

Inspector notes: A rodent carcass was observed behind the cooking equipment. Rodent traps must be routinely checked to remove any dead rodents.

Inspector notes: The presence of rodents is not controlled as evidenced by the accumulation of droppings throughout the facility (front dining area, under the cash registers, on the prep table, under ware-washing area and in the shelves). The presence of insects, rodents, and other pests must be controlled 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. - Establishment to continue with sanitation plan to eliminate and monitor all rodent activity. All areas to be cleaned and sanitized before closing. Upon opening, all areas to be monitored for new activity. All activity to be reported on a pest sighting log for pest control company. Pest control reports to be sent to inspector after every pest control service visit. Weekly pest control visits to be continued until rodent activity is resolved.

Inspector notes: The door to the outside, located in the front entrance, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Various dairy products were observed held at 51 degrees Fahrenheit in the low boy cooler. The ambient temperature of the unit was observed at 49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, products were in the cooler for over 4 hours prior to inspection and voluntarily disposed of.

Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Inspector notes: The presence of rodents is not controlled as evidenced by the accumulation of droppings throughout the facility (front dining area, behind coffee and refrigeration equipment in front and back prep areas, under ware-washing area). The presence of insects, rodents, and other pests must be controlled 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. - Establishment must develop sanitation plan to eliminate and monitor all rodent activity. All areas to be cleaned and sanitized before closing. Upon opening, all areas to be monitored for new activity. All activity to be reported on a pest sighting log for pest control company. Pest control reports to be sent to inspector after every pest control service visit. Most recent pest control report to be sent to inspector by 4/26/24.

Inspector notes: The following was observed in poor repair: 1) The lowboy cooler in the front service area was observed maintaining an ambient temperature of 49 degrees Fahrenheit. Unit to be taken out of service until it can be replaced/repaired/serviced. 2) The grip of the slicer was observed with worn/chipped spikes. The worn and chipped spikes will not allow for the equipment to be properly sanitized.