Rays Polyclean Center

Inspector notes: The ceiling in the kitchen area is covered with tiles that are not smooth, durable, and easily cleanable.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH.

Inspector notes: Various foods were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC all foods were placed in mini fridge less than 4 hours ago. All food was relocated to rapidly cool.

Inspector notes: Raw animal foods (eggs) were observed stored above ready-to-eat foods (beverages, etc.) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: The ceiling in the food prep area is covered with tiles that are not smooth, durable, and easily cleanable.

Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of bio-film.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH. Application provided.

Inspector notes: The mini fridge was observed unable to hold food at an adequate ambient temperature. Unit to not be used to hold TCS foods until repaired, adjusted, replaced.

Inspector notes: Peeled Potatoes Potatoes in Water were observed held at 49 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Potatoes were voluntarily disposed of at the time of inspection.

Inspector notes: The Large Single Door Cooler was observed to be maintaining an ambient temperature of 48 degrees area was not in good repair. No Time/Temperature Control for Safety Foods are to be stored in the Large Single Door Reach-In Cooler until unit is serviced/repaired.

Inspector notes: At the time of inspection, several food items held in various refrigeration units were observed to be held at 44 to 54 degrees Fahrenheit (See Temperatures). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were voluntarily disposed of at the time of inspection (See Disposal).

Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the dish machine. In hot water mechanical WAREWASHING operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil/equipment surface temperature.

Inspector notes: At the time of inspection, multiple refrigeration units in the establishment were observed to be in poor repair/improperly adjusted. The following refrigeration units were observed as follows... - The Large Glass Door Refrigerator was observed to be maintaining an ambient temperature of 52 degrees Fahrenheit with food temperatures observed at 53 to 54 degrees Fahrenheit. - The Small Glass Door Refrigerator was observed to be maintaining an ambient temperature of 45 degrees Fahrenheit with food temperatures observed at 44 to 46 degrees Fahrenheit. - The Small Counter Refrigerator unit was observed to be maintaining an ambient temperature of 51 degrees Fahrenheit with food temperatures observed at 49 to 53 degrees Fahrenheit (PIC adjusted to internal temperature at the time of inspection). - The Small and Large Glass Door Refrigerators were observed to have torn gaskets Refrigeration units are not to be used for Cold Holding of Time/Temperature Control for Safety Foods until units are serviced/adjusted/repaired.