Cowesett Inn

Inspector notes: The floor behind the 3-bay sink and prep unit in the bar area was observed with food debris/pooling water. Establishment to add behind equipment to nightly cleaning checklist.

Inspector notes: The presence of cockroaches is not controlled as evidenced by live cockroaches observed on glue traps and on the floor in the bar/kitchen areas. 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. PIC to continue weekly treatments until cockroach issue is resolved. (Pest Control on site at the time of inspection.)

Inspector notes: The following Non-Food-Contact surfaces were observed to have an accumulation of dust, dirt, food residue, and other debris... - Surfaces of equipment between prep units and prep shelving units across from the cookline area - Surfaces between and behind equipment along the cookline - Shelving surfaces in the kitchen area - Surfaces in the bar liquor shelving on the and within cabinets/drawers

Inspector notes: The floors and walls throughout the kitchen and bar area under and behind equipment have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean and to aid in the pest control program.

Inspector notes: At the time of inspection, a live cockroach was observed in the bar area. Current Pest Control is set for 1x weekly. Weekly Pest Control is to continue until pest issue is resolved.

Inspector notes: At the time of inspection, dead flying insects and cockroaches were observed in the basement and bar areas. Dead or trapped insects and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Inspector notes: The floor in areas of the basement was observed to have an accumulation of soil residue, debris, and/or dead insect pests. The physical facilities shall be cleaned as often as necessary to keep them clean and to aid in the monitoring of pest control program.

Inspector notes: The drain below an ice well in the bar area was observed to be backed up/not draining with water pooling on the floor. PIC to have bar staff work from neighboring ice wells to prevent further pooling of water until drain is cleared.

Inspector notes: A soda gun manifold at the bar area was observed to be leaking. PIC made aware of dripping soda gun manifold at the time of inspection.

Inspector notes: The following areas of the physical facilities were observed to have an accumulation of soil residue, food debris, standing water, and/or dead insect pests... - Areas of the floor in the bar and kitchen areas under and behind/equipment - The floor in areas of the basement The physical facilities shall be cleaned as often as necessary to keep them clean and allowed to dry to aid in the pest control program.

Inspector notes: The ice machine(s) were observed to be lacking a proper air gap (Currently equipped with an air break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. (Ice Machine Air Break is to be adjusted to a proper Air Gap.)

Inspector notes: The presence of insect pests is not controlled as evidenced by small flying insects and a cockroach along with several dead cockroaches observed in the facility a the time of inspection. 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. PIC to increase current pest control program to weekly treatments until pest issue is resolved (Current pest control program is set to biweekly).

Inspector notes: At the time of inspection, dead flying insects and cockroaches were observed in the basement, bar, and kitchen areas. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Inspector notes: At the time of inspection, the nonfood contact surfaces of the following were observed to have a buildup/accumulation of dust, dirt, food residue, and other debris... - The tubing and surfaces of equipment under the bar between equipment - Shelving within the cabinetry along the bar area - Equipment along the cookline (between equipment)

Inspector notes: The following areas of the physical facilities were observed to have an accumulation of soil residue, food debris, standing water, and/or dead insect pests... - Areas of the floor in the bar and kitchen areas under and behind/equipment - The floor in areas of the basement - The top of the holding tank in the basement The physical facilities shall be cleaned as often as necessary to keep them clean and allowed to dry to aid in the pest control program.

Inspector notes: Utensils in the dessert prep area were observed stored in stagnant water between uses. During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: - In the FOOD with their handles above the top of the FOOD - On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency at least every 4 hours. - In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes - In a clean, protected location if the food is NOT a Time/Temperature Control for Safety Food - In a container of hot held water if the water is maintained at a temperature of at least 135 degrees Fahrenheit

Inspector notes: Refrigerator door gaskets on several cold drawers along the Cookline Prep Refrigeration units were observed in poor repair (Cracked/Separating). Gaskets are to be replaced and maintained in good repair.

Inspector notes: Multiple food items held in the Grill Prep and the Salad Prep units were observed held at 45 to 52 degrees Fahrenheit (see temperatures). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foo items were voluntarily disposed of at the time of inspection.

Inspector notes: A container of stuffing that was prepared in the establishment was observed held beyond 7 days of the date of preparation marked on the container. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. A FOOD shall be discarded if it exceeds the temperature and time except time that the product is frozen. Stuffing was voluntarily disposed of at the time of inspection.

Inspector notes: At the time of inspection, the following equipment located in the kitchen area were not in good repair... - The Grill Prep and the Salad Prep units were both observed to be maintaining an ambient temperature of 49 to 50 degrees Fahrenheit with food temperatures held at 45 to 52 degrees Fahrenheit at the time of inspection. Use of the prep units is to be discontinued until serviced/repaired. - The Rinse Cycle and the Pressure gauges used in monitoring of the sanitizing cycle of the High Temp Dish Machine were observed to not be working/working properly. (Dish Machine was observed to be sanitizing properly per observation of successful change of the High Temp Dish Machine Testing Stickers.) - The slicing blade to the deli slicer was observed to have a chipped/dinged edge. Blade is to be serviced/changed. EQUIPMENT shall be maintained in a state of repair