Tavern in the Square East Greenwich

Inspector notes: Dead insects were observed on glue traps at the bar. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Inspector notes: The presence of roaches is not controlled as evidenced by a dead roaches on a glue trap. 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. - A full evaluation by pest control must be performed before the next inspection. The full evaluation must include frequency of treatment, types of bait, traps, initial kill numbers, structural findings, and technician assessment. Establishment must fulfill all of the recommendations by pest control. Pest control to increase frequency until rodent activity is resolved. Evaluation to be sent to inspector before next inspection. An increase in pest control visits recommended from 2x monthly to weekly or 2x weekly. - Establishment to create a plan of action to follow alongside the findings from the evaluation. Plan of action to include cleaning and sanitizing of all areas observed with activity.

Inspector notes: The faucet at the pre-rinse area of the dish machine was observed to be leaking. A plumbing system shall be in good repair and proper adjustment.

Inspector notes: Pasta was observed held at 42-45 degrees Fahrenheit in the grill prep unit. The pasta was observed to be stored over the fill line of the container. Food placed in unit under 2 hours prior to inspection. Food moved to refrigeration to rapidly cool. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: Roasted garlic was observed with a date marking exceeding 7 days. Foods prepped, prepared, and cooked on site must be used within 7 days. Person in charge voluntarily disposed of food at the time of inspection.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher and glasswasher in the kitchen was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Maintenance was contacted at the time of inspection for repairs. Establishment to use dish/glasswasher to wash ONLY. All equipment and utensils to be sanitized at the 3-bay sink.

Inspector notes: Various food items were observed held at 50-53 degrees Fahrenheit in the countertop prep unit. The countertop prep unit was observed to be turned off at the time of inspection. Per staff, food placed in unit under an hour at time of inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food moved to refrigeration to rapidly cool.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. The following was observed: 1) Pasta was observed cooling in plastic bags inside of a container deeper than 4 inches after being portioned. Foods to be placed in shallow pans after to allow for proper cooling. 2) Roasted peppers were observed to be covered in containers deeper than 4 inches before being fully cooled down. Foods moved to a shallow sheet pan to properly cool.

Inspector notes: A dead roach was observed on a glue trap on the floor in the bar area. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests. - Per PIC, establishment has pest control service visits 1x weekly. Establishment to send all pest control reports to inspector after every visit.

Inspector notes: Employees' clothing or other personal belongings were observed stored in the dry storage areas. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Chlorine sanitizer was switched and tested properly at the time of inspection.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed in the refrigerator in a covered container greater than four inches deep. Pasta was spread out on sheet pans for rapid cooling at the time of inspection.

Inspector notes: Employees' personal belongings were observed in the food prep/service area. Lockers or other suitable facilities shall be used for the orderly storage of employees' possessions.

Inspector notes: The following equipment was observed to be in poor repair... - The insulated lid to the Sautee Prep Unit was observed to be separating and held together with tape. Per the PIC, a new lid is on order for replacement. - Pet the PIC, the Server Cold Rail Unit is not working properly and ice is observed to be used to aid in cold holding of the food items (regular schedule set for ice replenishment). Per the PIC, a new Cold Rail Unit is on order. Per the PIC, will try to acquire a temporary replacement until replacement unit is in place. - The Rinse Temperature Gauge to the kitchen dish machine was observed not working. Unit is to be serviced and repaired. Call was made at the time of inspection. Establishment equipment is to be maintained in good repair.