Cranston Diner

Inspector notes: Half and half coffee pods were observed held at (60) degrees Fahrenheit on the dining table. The label on pods say "Keep Refrigerated". Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. -Per interview of staff, coffee pods were stored out temperature control less than 4 hours. Cold holding temperature reviewed. Staff moved the pods to the refrigerator during this inspection.

Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff cleaned the can opener during inspection, the slicer was put out of commission during this inpection because the blade was in poor repair. Establishment must not use slicer until blade has been repaired or replaced.

Inspector notes: Cleaned and sanitized utensils observed stored in a splash zone. -Staff removed the cleaned utensils during this inspection.

Inspector notes: Refrigerator door gaskets were observed in poor repair at the 3 door Vegetable refrigerator and the 2 door North American refrigerator. -Per interview of staff, new gaskets and refrigerator door have been ordered.

Inspector notes: The non-food contact surfaces of the hood/vent, the walls underneath the 3 bay sink area, and the areas underneath the cook line have an accumulation of dust, dirt, food residue, and other debris. -Some droppings observed in the dry storage area and underneath the 3 bay sink area. -Establishment shall clean as often as necessary to prevent accumulation of residue.

Inspector notes: The floors in the kitchen area, ceiling tiles in the front food bar, ceiling tiles in the ice machine area, ceiling tiles in the back storage room, covings in the kitchen observed in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. -Staff removed the open beverage containers during this inspection.

Inspector notes: Condensed milk was observed in contact with old rodent droppings. Staff voluntarily disposed of food at the time of inspection.

Inspector notes: The floor under the shelving in the dry storage area was observed with old rodent droppings. The physical facilities must be cleaned as often as necessary to prevent the accumulation of soil, food debris, and other debris.

Inspector notes: Multiple cans of food were observed with rodent droppings in the dry storage area. Food was voluntarily disposed of by person in charge.

Inspector notes: The presence of rodents is not controlled as evidenced by rodent droppings throughout the establishment. 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. At the time of inspection, pest control reports were not available. Person in charge to provide proof of pest control reports by next inspection. Plan of action (including cleaning/sanitation practices and other daily procedures) to aid in the pest control to be developed and sent to inspector by 3/1/24.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Potatoes was placed in the refrigerator at 65 degrees Fahrenheit in containers greater than four inches deep. Potatoes were made an hour prior to inspection and moved to shallow sheet pans to properly cool. Cooling Methods Guide for staff and Cooling Logs left on the establishment to track the cooling of potatoes for review at the next inspection.

Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary sanitizing solution for the 3 bay sink.

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

Inspector notes: Thermometers are lacking in the several refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.

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

Inspector notes: Restrooms are lacking signage for handwashing for employees. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.

Inspector notes: 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.

Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) 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.

Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the kitchen area.

Inspector notes: The non-food contact surfaces of the slicer and shelves(throughout kitchen)have an accumulation of food residue and other debris.