Don Patron

Inspector notes: Per PIC, Rice, which was previously cooked and cooled, was placed in hot holding cabinet from walk-in cooler to reheat for hot holding. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated rapidly to 165 degrees Fahrenheit or above for 15 seconds. Rice was reheated during time of inspection. Proper reheating procedures discussed during time of inspection.

Inspector notes: The door to the outside, located in the back hallway, 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: Refrigerator door gaskets were observed in poor repair on the prep unit. Refrigerator door gaskets must be maintained in good repair.

Inspector notes: The non-food contact surfaces of the kitchen exhaust fan, ice machine, and the Ansul pipes for the hood ventilation system have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to prevent the accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The hand-washing sink in the bar area was lacking paper towels. Staff provided paper towels during this inspection.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was less than 50 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. -Service was contacted. -Establishment will sanitize in the 3 bay sink until dishwasher has been serviced.

Inspector notes: Ladles observed rusted. Staff removed the ladles during this inspection. 4-201.11 Equipment and Utensils. EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. 4-201.11 Equipment and Utensils. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. -Establishment shall register a ServSafe certified employee with RIDOH Center for Food Protection as the Certified Food Safety Manager (RI license).

Inspector notes: The condensate from the walk-in cooler's refrigeration unit is draining into the ground. Stagnant water observed pooling in the ground. Condensate drainage and other nonsewage liquids must drain into a drain. -Service was contacted.

Inspector notes: The door to the kitchen toilet room is not self-closing. 6-202.14 Toilet Rooms, Enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. -Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.