Health Inspections: Narragansett Eateries Checked

Editor's Note: The following statements are from health inspection reports by the Rhode Island Department of Health, submitted in May.

Aunt Carrie's, 1240 Ocean Rad, Narragansett — The Health Department noted 4 violations during an inspection May 17.

• The door to the outside, located in the basement area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
• Boxed frozen food stored on floor in the walk-in freezers. Food must be stored at least 6 inches above the floor.
• Facility using an industrial style cement mixer to mix the dry ingredients for cooking such as flour, salt etc. This is not an approved food contact piece of equipment and must not be used for food and must be taken from the facility.
• Employees clothing/other personal belongings were observed in the kitchen area. Lockers or other suitable facilites shall be used for the orderly storage of employee clothing and other possessions.

Bonnet Shores Beach Club, 175 Bonnet Point Road, Narragansett — The Health Department noted 2 violations during an inspection on May 16.

• Acoustic style tiles in kitchen are not designed to be smooth, durable, non-absorbent and easily cleanable. All are in great shape as they become worn or stained must replace with proper tile. Inspector has given instructions.
• Protective shielding is not provided for the lights in the walk-in cooler and freezer. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Kingston Pizza, 961 Boston Neck Road, Narragansett — The Health Department noted 7 violations during an inspection on May 6.

• Food contact surface of the tomato slicer is not clean to sight and touch. The ice machine has an accumulation of mold with some debris observed in the ice. This ice machine was unplugged at time of inspection and must be properly washed, rinsed and sanitized. Water marks were observed on the ice machine by inspector. This is not an approved area for the ice machine due to gray water drain pipes, unsealed concrete floor and walls, exposed studs, debris on floor and having outside only access. Ice machine must be moved to an approved area.
• The door to the outside, located in the basement, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. A couple of other small holes in the building also observed and must be properly filled.
• Hand sink next to open top cold hold unit is lacking a splash guard to protect food from contamination during hand washing.
• Facility lacking proper test strips to measure the concentration of the Qt tablets used.
• The nonfood-contact surfaces such as wire racks, handles, inside of chest freezer, gaskets, etc. have an accumulation of dust, dirt, food residue and other debris and must be cleaned at a frequency to prevent such build-up.
• Floor of the walk-in cooler is constructed of unsealed cement and is not smooth, durable, non-absorbent or easily cleanable. A hole/space was also observed in the walk-in cooler floor. These areas must be properly sealed.
• Protective shielding is not provided for the lights in the walk-in cooler area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

Mariner Grille, 140 Point Judith Road, Narragansett — The Health Department noted 9 violations during an inspection May 21.

• The person in charge did not assure compliance with critical code requirements.
• Soap was not available at the handsink in the kitchen and bar. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
• Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented
• A few foods such as chicken stock, which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. disposal done.
• Facility not following own date marking system. PHF must be used or disposed of within 7 days of making. disposal done
• Some food items are served raw or undercooked (to the customer's request). A written consumer advisory (on the menu, table tent or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Owner states a new menu is in process and being sent to print as soon as finalized.
• Cloth in contact with littlenecks on the half shell. Linens are not to contact foods so to prevent possible contamination of the food item. disposal done
• Gaskets of cold hold units are in poor repair and no longer easily cleanable and must be replaced.
• The nonfood-contact surfaces of the deli slicer have an accumulation of dust, dirt, food residue and other debris. An excess amount of ice (frozen condensate) is built up on the floor and racks of the walk-in cooler. Owner states a service was performed on walk-in and leak has stopped.

Markos Kabob and More, 126 Boon St., Narragansett — The Health Department noted 8 violations during an inspection May 8.

• Food items such as hummus was held at 47 degrees F due to top of cold hold unit not being turned on. Potentially hazardous food must be held at 41 degrees F or below except during preparation, cooking or cooling. PIC stated food were put into unit before opening for lunch. Corrective action taken. PIC stated he shuts top of unit off at night and empties the top. Must ensure top of unit is turned on before foods are to be placed into it.
• Many foods, located in the refrigerator, was not marked with the date of preparation or common name of food. Ready-to-eat potentially hazardous food , prepared in the establishment and held for more than 24 hours, must be marked with the date of preparation.
• Some foods such as beef kabobs are served raw or undercooked (to the customer's request. A written consumer advisory(on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form. The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
• Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
• The (ice scoop) is stored on an unclean surface (top of ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location.
• Cleaned equipment and utensils are not stored inverted.
• Walls and shelving around food processor have an accumulation of food debris and must be cleaned at a frequency to prevent such build-up.
• Employees clothing/other personal belongings were observed in the clean dish area. Lockers or other suitable facilites shall be used for the orderly storage of employee clothing and other possessions.

Monahan's Restaurant, 190 Ocean Road, Narragansett — The Health Department noted 6 violations during an inspection May 16.

• Facility lacking sufficient number of accessible hand sinks. One must be installed in cook line area.
• Thermometers are lacking in the refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display.
• Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
• Facility uses many non-commercial grade refrigeration. Owner states he has plans to purchase new equipment. Facility does have a commercial grade CH unit which should be used for PHF.
• Facility lacking test strips to measure the concentration of the Qt sanitizer used.
• Walk-in condenser draining into a bucket. This must be properly plumbed. Foods should not be stored under/around bucket area.

The Health Department also inspected Fat Jack's Pizza Shack, Nana's Ice Cream and Gelato and the Galillee Beach Club, finding no violations.