Fu Ming West Warwick

Inspector notes: Raw animal foods were observed stored above ready-to-eat foods in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food relocated.

Inspector notes: The hand-washing sink in the kitchen was blocked by rack. A hand-washing sink shall be accessible at all times for employee use. Rack was relocated.

Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher. Utensils were brought to 3-bay sink to be sanitized. 3-bay sink poster provided.

Inspector notes: The floors throughout the facility 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: Raw animal foods (chicken/beef) were observed stored above ready-to-eat foods (vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Food was relocated.

Inspector notes: All foods 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. PIC started date marking at the time of inspection.

Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee filled soap dispenser at the time of inspection.

Inspector notes: Container of chicken was observed stored on the floor in the kitchen. Food must be stored at least 6 inches above the floor. Chicken was relocated to prep table.

Inspector notes: Knives were observed stuck between prep units. Knives were removed and placed in dirty dish bucket.

Inspector notes: The non-food contact surfaces of various shelving/equipment have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The floors and walls throughout the facility 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: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of the PIC, Rice was placed hot in the refrigerator in colanders greater than four inches deep. Food Products set for cooling are to be placed in shallow pans no greater than 4" deep for rapid cooling.

Inspector notes: At the time of inspection, Reduced Oxygen Packaged Crab was observed to be thawing in the refrigerator at 40 degrees Fahrenheit. REDUCED OXYGEN PACKAGED SEAFOOD labeled KEEP FROZEN shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Based on the temperature observed (above 37 degrees Fahrenheit), the Crab was voluntarily disposed of at the time of inspection.

Inspector notes: The following areas of the physical facilities were observed to be in poor repair... - Floor tiles in the kitchen were observed to be cracked/missing exposing the cement subfloor - Coving along the wall(s) and the walk-in cooler were observed to be torn/missing The physical facilities must be maintained in good repair.

Inspector notes: The Mop Sink Room was observed to have an abundance of items/clutter. Establishment is to be maintained to prevent harborage conditions.

Inspector notes: The hood vent system over the cookline was observed to have an accumulation of grease. The hood vents are to be cleaned as often as needed to keep them clean and prevent them from becoming a source of contamination.

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: Plastic tubs used for food storage were observed not stored properly. Cleaned and sanitized equipment and utensils are to be stored inverted. Plastic tubs were properly stored at the time of inspection.

Inspector notes: The following equipment non-food contact surfaces were observed to have an accumulation of dust, dirt, food residue, and other debris... - Refrigeration gaskets - Shelving surfaces - Fan shrouds to fan units in the cookline area