Duck Press

Inspector notes: Several food items prepped in the establishment were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. (Per the PIC, items are prepped mainly day to day.)

Inspector notes: Working spray bottle containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Working containers of chemicals taken from bulk containers are to be marked with the common name of the chemical.

Inspector notes: Molluscan Shellfish tags were observed not consistantly marked with the last date of use and not maintained in chronological order. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag. (Owner began rearranging tags at time of inspection.)

Inspector notes: Food contact surfaces of equipment/utensils (knife, potato/fry chopper) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was brought to the dish area for proper cleaning at the time of inspection.

Inspector notes: Utensils 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 and the container; - In FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; - 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 of 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 UTENSILS, such as ice scoops, are used only with a FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY FOOD - In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency of every 4 hours Utensils were removed from stagnant water at the time of inspection

Inspector notes: The condensate from the Oven Prep Unit was draining or collecting into/onto the bottom shelf of the unit. Condensate drainage and other non-sewage liquids must drain into a drain. Monitor unit and call for service if needed.

Inspector notes: Food contact surfaces of equipment/utensils (ice machine and pasta maker) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Both the ice machine and the pasta maker were taken out of service until properly washed/rinsed/sanitized. (Ice was voluntarily disposed of at the time of inspection.)

Inspector notes: At the time of inspection, several food items in the 2-door low boy cooler were observed held at 44 to 56 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items observed at 44 degrees Fahrenheit were moved to colder refrigeration, and food items observed at 46 degrees Fahrenheit or higher were voluntarily disposed of at the time of inspection.

Inspector notes: At the time of inspection, shellfish tags were observed not marked with the last date of use in chronological order. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.

Inspector notes: At the time of inspection, reduced oxygen packaged fish, and beef were observed in cold storage. Per the PIC, establishment does reduce oxygen package raw fish, raw beef, and raw chicken on site. Establishment is to discontinue the process of Reduced Oxygen Packaging of raw products until approved by RIDOH CFP. A statement of request for a proposed VARIANCE for the process of vacuum sealing raw beef and raw chicken is to be submitted to the RIDOH Center for Food Protection for review and approval.

Inspector notes: At the time of inspection, reduced oxygen packaged fish and beef were observed in cold storage. Per the PIC, establishment does reduce oxygen package raw fish, raw beef, and raw chicken on site. Establishment is to discontinue the process of Reduced Oxygen Packaging of raw products until approved by RIDOH CFP. A HACCP Plan for the process of vacuum sealing raw beef and raw chicken is to be submitted to the RIDOH Center for Food Protection for review and approval.

Inspector notes: The sealed coating to the concrete floor in the basement area is worn and no longer durable, easily cleanable, or non-absorbent. The materials for indoor floors must be maintained durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.

Inspector notes: The 2 Door Low Boy Cooler in the kitchen area was in need of repair/adjustment. The unit was observed to be maintaining an ambient temperature of 46 degrees Fahrenheit with food temperatures at 44 degrees Fahrenheit or higher. Use of unit for TCS Foods is to be discontinued until serviced/repaired.