Rima Blackstone Valley Prep

Inspector notes: Food items were observed adulterated by rodent activity (croutons, single serve condiments, oyster crackers. Food items voluntarily disposed of.

Inspector notes: The presence of rodents is not controlled as evidenced by excessive droppings. Rodent droppings were observed on floor in kitchen along walls, under and behind equipment, in cafeteria behind milk cases, on shelving in kitchen used to store utensils and food, on plastic storage bins and on food contact surfaces. Droppings were present on window sills, and on wall behind storage rack by ovens. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Corrective Action - Establishment is to work with pest control to eliminate pest activity. Establishment is to clean and sanitize any and all areas droppings present using appropriate means of cleaning and sanitizing. Establishment is to have Pest control perform a full interior and exterior evaluation of establishment. Establishment is to increase pest control. Establishment is to have evaluation report, and all pest inspection reports available for inspector to review.

Inspector notes: The Person in charge did not assure compliance with critical code requirements.

Inspector notes: Food contact surfaces of equipment/utensils (can opener, utensils in plastic storage container and baking sheets) were observed with an accumulation of food and debris and rodent droppings). The food contact surfaces of equipment must be clean to sight and touch. All items were moved to 3 bay sink for sanitizing.

Inspector notes: The multiple doors to the outside, located in the kitchen, 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: The non-food contact surfaces of the kitchen have an accumulation of dust, dirt, food residue, other debris and droppings.

Inspector notes: The outside dumpster has an accumulation of litter and refuse. Outside dumpster areas must be maintained.

Inspector notes: The kitchen area has an accumulation of soil residue, droppings, and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The kitchen and cafeteria areas observed with an accumulation of soil residue, pest droppings, and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. Establishment must clean any and all droppings, establishment must continue to work with pest control, establishment is to use appropriate means of cleaning and sanitizing to clean all areas droppings are present.

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: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the three bay.

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 has a ServeSafe manager, establishment must register employee with RIDOH.

Inspector notes: Enchiladas were observed held at 88 degrees Fahrenheit at the warmer. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Food items were moved to oven for re-heating.

Inspector notes: Establishment has a serve safe not registered with Rhode Island Department of Health. Application given to Person In charge.