Gansett Poke

Inspector notes: Reduced Oxygen Packaged Poke Tuna was observed thawing in its intact packaging under refrigeration at the time of inspection. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration, or prior to, or immediately upon completion of its thawing. ROP Tuna was observed at 34 degrees Fahrenheit and was removed from packaging for proper storage at time of inspection.

Inspector notes: At the time of inspection, packages of reduced oxygen packaged frozen raw salmon were observed being thawed, stored in refrigeration, and stored in chest freezer. Per the PIC, fresh salmon is portioned and vacuum sealed on site. A FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. Salmon that was reduced oxygen packaged on site was voluntarily disposed of by the PIC at the time of inspection. Per the PIC, the piece of equipment used for vacuum sealing of food (fish) is to be removed.

Inspector notes: Chemicals were stored on/hanging from the same shelf with food/equipment/single service articles. Chemicals are to be stored in a manner to prevent contamination of foods and clean equipment. Chemicals were moved for proper storage at the time of inspection.

Inspector notes: Reduced Oxygen Packaged Poke Tuna was observed thawing in its intact packaging under running water at the time of inspection (per the PIC was placed in container and placed under running water an hour prior to inspection). REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration, or prior to, or immediately upon completion of its thawing. When thawed under running water, ROP Fish is to be thawed under running water at a water temperature of 21°C (70°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period that does not allow thawed portions of READY-TOEAT FOOD to rise above 5°C (41°F). Due to the temperature of the intact Reduced Oxygen Packaged Poke Tuna observed at 64 degrees Fahrenheit, ROP Tuna was voluntarily disposed of at the time of inspection.

Inspector notes: Several food items in refrigeration were observed not marked with the date of preparation/opening. 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.

Inspector notes: The non-food-contact surfaces of the shelving within the 2-door reach-in cooler were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-food-contact surfaces of equipment are to be cleaned at a frequency to preclude the buildup of soil and debris.

Inspector notes: At the time of inspection, Reduced Oxygen Packaged Tuna (41 and 48 degrees Fahrenheit) and Salmon (33 degrees Fahrenheit) were observed to be thawed in the 2 door reach-in cooler in their fully intact packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. The ROP Tuna observed at 41 to 48 degrees Fahrenheit was voluntarily disposed of at the time of inspection. The ROP Salmon observed at 33 degrees was cut open at the time of inspection.

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.

Inspector notes: The door to the restroom is not self-closing.

Inspector notes: At the time of inspection, Reduced Oxygen Packaged Tuna (42 and 46 degrees Fahrenheit) and Salmon (36 degrees Fahrenheit) were observed to be thawed in the 2 door reach-in cooler in their fully intact packaging. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. The ROP Tuna observed at 42 to 46 degrees Fahrenheit was voluntarily disposed of at the time of inspection. The ROP Salmon observed at 36 degrees was cut open at the time of inspection.

Inspector notes: The non food contact surfaces of the floor fan shroud were observed to have an accumulation of dust, dirt, or debris. Nonfood-Contact Surfaces of Equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.