Newport Restaurant Inspections: Flies, Dirty Counters & Raw Burgers

NEWPORT, RI — The city has a lot of eateries, and the health department found a lot of violations. The glaring ones are the flies, insects and rodents. But a lot of establishments were not cooking food to safe temperatures. Here is the state health department's list in alphabetical order. Of the 134 businesses, schools and organizations selling food, 100 had at least one violation.

1. 7 ELEVEN NO 23880 C
29 MEMORIAL BOULEVARD NEWPORT, 02840
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 02/03/2017

2 Violations

Inspector Comments

The handsink in the kitchen was lacking paper towels.

Commercially packaged hot dogs, taquitos, burger dogs and sausage were only heated to temps between 98-129 degrees F. before the rollers were turned down for hot holding. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees F for hot holding. As the foods had been reheating for an hour and half the rollers were turned up to rapidly reheat the foods to 135 degrees F.

2. A LITTLE CAFE
27 CONNELL HWY NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 06/07/2017

1 violation

Inspector Comments

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The slicer was taken out of service until it could be washed, rinsed and sanitized.

3. A SNACK STORE
1 FAREWELL ST NEWPORT, 02840
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 06/22/2017

1 violation

Inspector Comments

The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.

4. AMERICAS CUP INN
6 MARY STREET NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 05/25/2017

1 Violation

Inspector Comments
The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time, onsite manager certified in food safety who is at least eighteen (18) years of age.

5. BACK YARD PATIO & GRILL
151 SWINBURNE ROW NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/28/2017

4 Violations

Inspector Comments

The can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Chili and beans, which were cooled, were only reheated between 119-124 degrees F. for hot holding. Potentially hazardous food that is cooked, cooled and reheated for hot holding must be reheated to at least 165 degrees F. for 15 seconds. As the chili and beans were reheated less than 30 minutes prior to the inspection both items were removed from hot holding and reheated to 165 degrees F.

Staff failed to unseal reduced oxygen packaged tuna during the thawing process. Reduced oxygen packaged fish shall be removed from packaging during the thawing process per manufacturers instructions.

The gasket on the second prep cooler is in poor repair and the drawer does not form a proper seal.

6. BAILEY'S BEACH

34 OCEAN AVENUE NEWPORT, 02840

Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 06/15/2017

3 Violations

Inspector Comments

The can opener and deli slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Turkey burgers and shrimp were observed thawing on sheet pans in the kitchen. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing.

A small prep cooler by the grill had ambient temperature between 44-46 degrees F. The potentially hazardous foods in the cooler were placed in their prior to the inspection and were temped between 39-41 degrees F. The foods were moved during the inspection. Establishment shall not use the small prep refrigerator until it is serviced and can maintain food temperatures of 41 degrees F. or below.

7. BELLE MER INC

2 GOAT ISLAND NEWPORT, 02840

Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/17/2017

3 Violations

Inspector Comments
The slicer had an accumulation of food and debris from the day before. The ice machine had an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch.

The required utensil surface temperature of 160 degrees F. was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Establishment will wash, rinse and sanitize in the 3-bay sink until the dishwasher can be serviced.

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. The ice scoop was washed, rinsed and sanitized then placed in a bucket for storage.

8. BEN & JERRY'S
33 BANNISTERS WHARF NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 04/24/2017

2 Violations

Inspector Comments

Working containers of crushed nuts are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar and spices must be labeled with the common name of the food.

The lowboy cooler behind the service area is in poor repair. The ambient temperature of the cooler was between 44-45 degrees F. The cooler shall not be used to store potentially hazardous foods until it is serviced and can maintain food temperatures of 41 degrees F. or below. No potentially hazardous foods were observed stored in the cooler at the time of this inspection.

9. BENS CHILI DOGS LLC
158 BROADWAY NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 05/16/2017

1 Violation

Inspector Comments

Cheese sauce, which was prepared a day in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. The cheese sauce was temped at 51 degrees F. The cheese sauce was voluntarily disposed of.

10. BINGE BBQ
12 BROADWAY NEWPORT, 02840
Facility Type: Mobile Food Service
Facility Status: Active
Inspection Date: 06/03/2017

2 Violations

Inspector Comments
A hand sink set up was lacking at time of inspection. A water dispenser was purchased and set up at time of inspection.

Sanitizer for the 3-bay set up lacking. Bleach purchased at time of inspection.

11. BISHOPS 4TH ST DINER
184 ADMIRAL KALBFUS ROAD NEWPORT, RI 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 02/13/2017

2 Violations

Inspector Comments

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The slicer was washed, rinsed and sanitized during the inspection.

The wire racks in the two door refrigerator have an accumulation of black residue.

12. BOYS AND GIRLS CLUB OF NEWPORT COUNTY AT FLORENCE GRAY CENTER
1 YORK ST NEWPORT, 02840
Facility Type: Food Service (Non-Profit)
Facility Status: Active
Inspection Date: 05/24/2017

2 Violations

Inspector Comments
Dishes and utensils were observed in the hand sink. A handwashing sink must not be used for purposes other than handwashing.

A broken stove and dishwasher are kept stored in the kitchen. Other unused objects such as kettle pots and a steam table were observed stored on the counter. Premises shall remain free of any unnecessary items.

13. BROADWAY TAVERN
18 BROADWAY NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/22/2017

4 Violations

Inspector Comments

Chicken wings, which were prepared a day in advance, were not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. The chicken wings temped between 45-47 degrees F. The chicken wings were voluntarily disposed of.

Various foods (Little necks, chourice, goat cheese, pasta, and quinoa) were held between 50-55 degrees f. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. As the foods were held for more than 2 hours the foods were voluntarily disposed of. The prep unit shall not be used to store potentially hazardous foods until it is serviced and can maintain food temperatures of 41 degrees F. or below.

Proper cooling methods were not used for potentially hazardous foods. Hot French fries were observed cooling in the walk-in cooler in closed plastic tubs that are greater than 4 inches deep.

The gaskets on the downstairs two door reach-in are in poor repair.

14. BUCCI COMBINATION STORE LLC

1 AND 3 THAMES STREET NEWPORT, 02840

Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 04/06/2017

1 Violation

Inspector Comments

The wire shelving the milk cooler has an accumulation of black residue.

15. BUSKERS
178 THAMES STREET NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/01/2017

1 Violation

Inspector Comments

The can opener and slicer had an accumulation of food and debris. The ice machine had an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch.

16. CASTLE HILL INN & RESORT
590 OCEAN DRIVE NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 05/23/2017

5 Violations

Inspector Comments

The hand sink by the bar was lacking soap and paper towels. Hand sinks must be provided with soap and a drying provision.

Shellstock located throughout the establishment did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch

Quarternary ammonium sanitizer solution was in excess of 400ppm. A quarternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers label.

The cutting boards in the prep kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

17. S 5 AND 10 STORE
232 BROADWAY NEWPORT, 02840
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 02/13/2017

4 Violations

Inspector Comments

Raw eggs were observed stored of tortillas in the walk-in cooler. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Per interview with staff the establishment has failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized at the 3-bay-sink. Proper washing procedures were reviewed.

The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.

The fan guards in the walk-in cool have an accumulation of dust, dirt, food residue and other debris.

18. CHANLER HOTEL/SPICED PEAR RESTAURANT

117 MEMORIAL BOULEVARD NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 03/06/2017

2 Violations

Inspector Comments

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

The cutting board on the middle prep cooler is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

19. CHRISTIES
351 THAMES STREET NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/04/2017

5 Violations

Inspector Comments

The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time, onsite manager certified in food safety who is at least eighteen (18) years of age.

The can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Flies were observed throughout the establishment. The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises 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.

The hood vents have an accumulation of grease and black residue. The vents should be cleaned as often as necessary to keep them clean.

Residue form the mop bucket was observed in the 3-bay sink.Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes.

20. COFFEE GRINDER, THE
33 BANNISTER WHARF NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/08/2017

1 Violation

Inspector Comments

Quarternary ammonium sanitizer solution was in excess of 400ppm. A quarternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers label. The sanitizer solution was diluted to the proper concentration during the inspection.

21. COMMUNITY BAPTIST CHURCH
40 DR MARCUS WHEATLAND BOULEVARD NEWPORT, RI 02840
Facility Type: Food Service (Non-Profit)
Facility Status: Active
Inspection Date: 05/12/2017

2 Violations

Inspector Comments

The grease trap in the basement is in poor repair and leaking water/grease into a bucket and onto the floor. Sewage shall be conveyed through an approved sanitary sewage system.

The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

22. COOKIE JAR COMPANY
29 BOWENS WHARF NEWPORT, 02840
Facility Type: Food Processor Retail - In-State
Facility Status: Active
Inspection Date: 02/23/2017

4 Violations

Inspector Comments

Establishment lacked sanitizing solution to properly sanitize dishes after they had been washed and rinsed.

Working containers of flour, sugar, and other dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar and spices must be labeled with the common name of the food.

The facility is lacking test strips to measure the concentration of the sanitizing solution for the 3-bay sink.

The nonfood-contact surfaces of the white refrigerator and the microwave have an accumulation of dust, dirt, food residue and other debris.

23. CORNER CAFE, THE
NO 3 A NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 04/27/2017

2 Violations

Inspector Comments

Sausage, which was cooled, was placed cold directly into a steam well. The sausage temped at 67 degrees F. Potentially hazardous food that is cooked, cooled and reheated for hot holding must be reheated to at least 165 degrees F. for 15 seconds. As the chef said he placed the sausage in the steam well 15 minutes prior to the inspection the sausage was placed on the flat top for rapid reheating. The sausage was reheated to 174 degrees F.

Proper cooling methods were not used for potentially hazardous foods. Chicken was observed being placed hot in the refrigerator while being tightly covered in plastic containers. Hot foods must be stored in a way that facilitates the cooling process.

24. CRAZY DOUGHS PIZZA

446 THAMES ST NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 05/04/2017

5 Violations

Inspector Comments

The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age.

The handsink in the kitchen was blocked by plastic shelves and milk crates. A handwashing sink shall be accessible at all times for employee use.

The quarternary ammonia concentration in the sanitizing solution of the 3-bay sink's auto-mixer is 0ppm. According to the manufacturer's use directions, the concentration of the quarternary ammonia must be 200-300ppm. The establishment will mix the sanitizer by hand until the auto-mixer is serviced.

Establishment was not monitoring when the pizza were made or disposed of by waste logs or with timers. The food shall be marked or otherwise identified to indicate when it was removed from temperature control and when it should be discarded.

The pre-flush spray hose at the 3-bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.

25. CUPCAKE CHARLIES
BRICK MARKET NEWPORT, 02840
Facility Type: Food Processor Retail - In-State
Facility Status: Active
Inspection Date: 04/17/2017

1 Violation

Inspector Comments

Bags of "cupcake" popcorn are packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents and the name and place of the business. The popcorn was moved to the behind the counter to be served per request.

26. CVS PHARMACY NO 0355
181 BELLEVUE AVENUE NEWPORT, 02840
Facility Type: Cash Registers - 6 or more
Facility Status: Active
Inspection Date: 02/07/2017

1 Violation

Inspector Comments

The nonfood-contact surfaces of the wire racks and the plastic drink holders in the walk-in cooler have an accumulation of dust, dirt, food residue and other debris.

27. DIEGOS
11 BOWENS WHARF NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 07/06/2017

3 Violations

Inspector Comments

Cleaned plastic containers were observed stacked with tape residue on touching the inside. Food contact equipment and utensils shall be clean to sight and touch.

Proper cooling methods were not used for potentially hazardous foods. French fries were observed cooling in the a plastic container with the lid on. The lid was moved from the fries during the inspection.

A fliptop unit was observed to have an ambient temperature of 45 degrees F. Establishment shall not use the fliptop to store potentially hazardous foods until the unit is serviced and can maintain food temperatures at 41 degrees F. or below. No potentially hazardous foods were observed in the cooler at the time of the inspection.

28. DR MARTIN LUTHER KING JR COMMUNITY CTR
20 DR MARCUS WHEATLAND BLVD NEWPORT, 02840
Facility Type: Food Service (Non-Profit)
Facility Status: Active
Inspection Date: 04/24/2017

2 Violations

Inspector Comments

The ice machine had an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch.

Establishment lacks 3-bay sink to wash, rinse, and sanitize dishes. Establishment shall have a 3-bay sink large enough to immerse largest utensils.

29. EDIBLE ARRANGEMENTS
14 LONG WHARF MALL NEWPORT, 02840
Facility Type: Food Processor Retail - In-State
Facility Status: Active
Inspection Date: 04/17/2017

3 Violations

Inspector Comments

Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar and spices must be labeled with the common name of the food.

The ice scoops are stored on an unclean surface (the 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.

A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid or gas contaminant into the water supply at each point of use at a food establishment.

30. ELKS LODGE 104
141 PELHAM STREET NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 03/02/2017

3 Violations

Inspector Comments
Various ready to eat foods, located in the two door refrigerator, were not marked with the date of preparation. 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.

The gaskets on the two door refrigerator are in poor repair.

The pre-flush spray hose at the 3-bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.

31. FIVE GUYS BURGERS AND FRIES
199 CONNELL HIGHWAY NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 02/07/2017

1 Violation

Inspector Comments

The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time, onsite manager certified in food safety who is at least eighteen (18) years of age.

32. FLUKE WINE BAR AND KITCHEN
41 BOWENS WHARF NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/15/2017

2 Violations

Inspector Comments

Shrimp ceviche, which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Establishment instructed to move food into smaller containers and surround with ice.

Establishment is serving ceviche, which requires a consumer advisory. Staff instructed to construct a written consumer advisory for event.

33. GARYS HANDY LUNCH
462 THAMES STREET NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/08/2017

2 Violations

Inspector Comments

Meatloaf and stuffing, which was cooled, was only reheated to between 117-127 degrees F. for hot holding. Potentially hazardous food that is cooked, cooled and reheated for hot holding must be reheated to at least 165 degrees F. for 15 seconds. The meatloaf and stuffing were removed from hot-holding and reheated to 178 degrees F.

Home fries, in the two door refrigerator, were observed in direct contact with the bottom of a plastic bin. The plastic bin was moved during the inspection. No contamination was observed.

34. GAS LAMP GRILLE
206 THAMES STREET NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 03/07/2017

3 Violations

Inspector Comments

The mop sink in the kitchen is in poor repair water was observed pooling where tiles were missing.

Cooler number 4 is in poor repair. The ambient temperature of cooler number 4 was between 42-45 degrees F. As the foods held in the cooler were temped between 39-43 degrees F. all the foods were moved to another cooler during the inspection. Cooler number 4 shall not be used to store potentially hazardous foods until it is serviced and can maintain food temperatures of 41 degrees F. or below.

The floor around the mop sink is in poor repair and water was observed pooling in the worn down spot.

35. GATHER
312 BROADWAY NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/20/2017

1 Violation

Inspector Comments

The presence of flies is not controlled as evidenced by live bodies flying around the establishment. The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises 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.

36. GYPSY KITCHEN LLC
7 CARROLL AVE NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 04/12/2017

2 Violations

Inspector Comments

The can opener blade is rusted and no longer smooth, durable and easily cleanable. The can opener blade shall be replaced.

The floor in the dishwashing area is in poor repair. The physical facilities must be maintained in good repair.

37. HAZARDS BEACH INC
164 OCEAN AVENUE NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/20/2017

1 Violation

Inspector Comments

The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.

38. HILL MART
295 CONNELL HIGHWAY NEWPORT, 02840
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 04/10/2017

1 Violation

Inspector Comments

The fans in the walk-in cooler have an accumulation of dust and other debris. In addition, the plastic drink holders in the walk-in cooler have an accumulation of food and black residue.

39. HILLSIDE CAFE
8 MEMORIAL BOULEVARD WEST NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 05/17/2017

3 Violations

Inspector Comments

Commercially prepared meatballs were only heated to 122 degrees F. before being placed in crock pot for hot holding. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees F for hot holding. The meatballs were placed on the stove and reheated to 165 degrees F. before being placed back into hot-holding.

The ice scoop is stored on an unclean surface, the op of a box,between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location.

The nonfood-contact surfaces of the wire shelves in the refrigerator have an accumulation of dust, dirt, food residue and other debris.

40. HOPE ON BROADWAY
8-10 BROADWAY NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/09/2017

3 Violations

Inspector Comments

The door to the outside, located in the basement bar, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

The pre-flush spray hose at the 3-bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.

41. JD CONVENIENCE / SHIVAM INC

202 THAMES STREET NEWPORT, 02840
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 02/21/2017

1 Violation

Inspector Comments

The walk-in cooler has an ambient temperature of 45 degrees F. The walk-in cooler shall not be used to store potentially hazardous foods until it is serviced and can maintain food temperatures of 41 degrees F. or below. No potentially hazardous foods were observed in the walk-in at the time of this inspection.

42. JOS AMERICAN BISTRO LLC
24 MEMORIAL BLVD WEST NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/14/2017

3 Violations

Inspector Comments

The deli slicer and potato chopper had an accumulation of food and debris. In addition, the ice machine had an accumulation of black residue by the ice shoot. The food contact surfaces of equipment must be clean to sight and touch.

Knives were observed stored between prep units and equipment. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location.

The cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

43. KIOS ASIAN STIR
82 BROADWAY NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 03/27/2017

2 Violations

Inspector Comments

The coke cooler doors are in poor repair and do not open or shut properly.

The hot water faucet is broken at the handsink in the kitchen. The establishment must have access to hot water throughout the facility.

44. LA FORGE CASINO RESTAURANT
186 BELLEVUE AVE NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 05/16/2017

1 Violation

Inspector Comments

The handsink on the hot-line requires a splash guard to prevent contamination of food on the prep table and the fryolater.

45. LESSINGS FOOD SERVICE AT CCRI NEWPORT
1 JOHN CHAFFEE BLVD NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 04/06/2017

3 Violations

Inspector Comments

The Slicer had a slight accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

The quaternary ammonia concentration in the sanitizing solution of the sanitizer bucket was 0ppm. According to the manufacturer's use directions, the concentration of the quaternary ammonia must be 200ppm.

The lowboy cooler behind the service area is in poor repair and has an ambient temperature of 55 degrees F. The lowboy cooler shall not be used to store potentially hazardous foods until it is serviced and can maintain food temperatures at 41 degrees F. or below. No potentially hazardous foods were observed stored in the lowboy.

46. LORUSSOS CAFE
580 THAMES ST NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 07/06/2017

2 Violations

Inspector Comments

The slicer and can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Eggs 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.

47. MAD HATTER BAKERY
64 BROADWAY NEWPORT, 02840
Facility Type: Food Processor Wholesale - In-State
Facility Status: Active
Inspection Date: 03/16/2017

1 Violation

Inspector Comments

Spinach and ham croissants was held out at room temperature. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. The croissants were voluntarily disposed of.

48. MAMA LEONES
266 BELLEVUE AVE NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 04/06/2017

3 Violations

Inspector Comments

The handsink in the kitchen was blocked by a folding table. A handwashing sink shall be accessible at all times for employee use.

Chicken was held between 118-127 degrees F. Potentially hazardous food must be maintained at 135 degrees F. or above except during preparation, cooking or cooling. As the chicken was made 1 hour prior to the inspection the chicken was reheated to 165 degrees F. and placed back into hot-holding.

A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid, liquid or gas contaminant into the water supply at each point of use at a food establishment.

49. MARINA CAFE AND PUB
3 MARINA PLAZA GOAT ISLAND NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/31/2017

2 Violations

Inspector Comments

Dishes and utensils were observed in the hand sink. A handwashing sink must not be used for purposes other than handwashing.

Staff failed to unseal reduced oxygen packaged tuna during the thawing process. Staff unseal salmon during inspection.

50. MELS LUNCH
25 BROADWAY NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 01/31/2017

1 Violation

Inspector Comments

The gaskets on the two door coolers are in poor repair.

51. THE MOORING
1 SAYERS WHARF NEWPORT, 02840
Facility Type: Mobile Food Service
Facility Status: Active
Inspection Date: 06/10/2017

1 Violation

Inspector Comments

Chowder was prepared at facility and dropped off into a refrigerated truck on 6/9/17 for the Great Chowder Cook Off which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Chowder was voluntarily disposed of during inspection.

52. MOOSEMANS KETTLE CORN
87 VAN ZANDT AVE NEWPORT, 02840
Facility Type: Mobile Food Service
Facility Status: Active
Inspection Date: 05/12/2017

1 Violation

Inspector Comments

Chlorine sanitizer at 0 ppm. Sanitizer was adjusted at time of inspection.

53. MORI CORP
215 GODDARD ROW NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 03/21/2017

2 Violations

Inspector Comments

Establishment does not have a written guarantee from their distributor stating the frozen fish received has been frozen to a temperature and for a time specified under 3-402.11. All fish is received and stored frozen until it is needed.

Establishment is not maintain pH logs for their sushi rice. Logs shall be kept on file for every batch of sushi rice.

54. NEW GOOD FRIEND
137 CONNELL WAY NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 04/05/2017

6 Violations

Inspector Comments

The handsink in the kitchen was blocked by a trashcan and rubber gloves were observed in the sink. A handwashing sink shall be accessible at all times for employee use.

Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized at the 3-bay-sink.

The door and door frame to the outside, located in by the walk-in cooler, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Raw chicken was observed stored next to the handsink in the kitchen and dumplings were observed stored on the drain board of the 3-bay sink. Food shall be protected from contamination. No contamination was observed during the inspection. The foods were moved during the inspection.

Food was observed stored directly on old food cardboard boxes in the walk-in cooler. Single-service items shall be made of safe and clean materials. The cardboard was removed during the inspection.

The nonfood-contact surfaces of the shelves and the white plastic storage containers have an accumulation of dust, dirt, food residue and other debris.

55. NEW YORK YACHT CLUB
5 HALIDON AVENUE NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/14/2017

2 Violations

Inspector Comments

Handsinks in the kitchen were lacking paper towels. Paper towels were provided during the inspection. One handsink was observed to have been used as a dump sink for ice and another handsink had steel wool in it. Handsinks shall not be used for any other purpose besides handwashing.

Cutting boards were observed to be sitting on a shelf with dirty water. The cutting boards and shelf were washed, rinsed and sanitized. The Slicer and potato chopper had an accumulation of food and debris.

56. NEWPORT BLUES CAFE
286 THAMES STREET NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/20/2017

3 Violations

Inspector Comments

The ice machine had an accumulation of black residue.

The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the glass washers behind the bar.

The hood vents have an accumulation of grease and other debris.

57. NEWPORT COUNTRY CLUB
280 HARRISON AVENUE NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 05/08/2017

3 Violations

Inspector Comments

The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0ppm. Chlorine sanitizing solutions must be between 50-100 ppm. Establishment primarily uses single service cups and utensils. A service call for the dishwasher was made during the inspection.

The ice scoop is stored on an unclean surface, on 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.

The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.

58. NEWPORT COUNTRY CLUB
280 HARRISON AVENUE NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 05/08/2017

3 Violations

Inspector Comments

The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0ppm. Chlorine sanitizing solutions must be between 50-100 ppm. Establishment primarily uses single service cups and utensils. A service call for the dishwasher was made during the inspection.

The ice scoop is stored on an unclean surface, on 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.

The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dishwasher.

59. NEWPORT FUDGERY
168 THAMES STREET NEWPORT, 02840
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 05/31/2017

2 Violations

Inspector Comments

Staff failed to sanitize cutting utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized at the 3-bay-sink.

A hose is connected to the faucet at the mop sink. This faucet is lacking a backflow prevention device. An approved backflow prevention device is required in order to prevent backflow of a solid , liquid or gas contaminant into the water supply at each point of use at a food establishment. The hose was removed during the inspection.

60. NEWPORT GOURMET
13 MEMORIAL BLVD NEWPORT, 02840
Facility Type: Cash Registers - 1-2
Facility Status: Active
Inspection Date: 05/31/2017

2 Violations

Inspector Comments

The ice machine had an accumulation of black and pink residue. Food contact equipment shall be clean to sight and touch.

Ham and cheese croissants were held out of temperature control and temped at 71 degrees F. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. The ham and cheese croissants were voluntarily disposed of during the inspection.

61. NEWPORT PLAYHOUSE & CABARET REST
po box 451 NEWPORT, RI 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/25/2017

2 Violations

Inspector Comments

The ice machine has an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch.

The ceiling in the kitchen is in poor repair.

62. NEWPORT SHIPYARD BELLES
1 WASHINGTON STREET NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 04/27/2017

2 Violations

Inspector Comments

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

The seals on the seams of the slicer are in poor repair. The slicer seams should be cleaned thoroughly and resealed.

63. NEWPORT SPORTSMAN CLUB
110 CONNELL HIGHWAY NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/06/2017

2 Violations

Inspector Comments

Burgers are served raw or undercooked per 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 facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3-bay sink.

64. NIKOLAS PIZZA
38 MEMORIAL BOULEVARD NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 03/22/2017

2 Violations

Inspector Comments

Wood is used in the construction of equipment storing shelves in the dishwashing area. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.

The nonfood-contact surfaces of the wire shelves in the indoor walk-in have an accumulation of dust, dirt, food residue and other debris.

65. NORTH END STEAKHOUSE
151 ADMIRAL KALBFUS ROAD NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 03/30/2017

2 Violations

Inspector Comments

The handsink in the kitchen was blocked by a bleach bottle and a dirty spatula. A handwashing sink shall be accessible at all times for employee use.

Chowder, which was prepared 3 hours in advance, was not cooled to 70 degrees in 2 hours. The center of the chowder was temped at 82 degrees F. As the chowder missed the first cooling parameter, the chowder was reheated to 165 degrees F. and the cooling process would be repeated.

66. O'BRIENS PUB
501 THAMES STREET NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/10/2017

4 Violations

Inspector Comments

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Commercially prepared pork was observed on heated to 108 degrees F. before being placed in the steam table for hot-holding. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees F. for hot holding. As the pork was placed in the unit 1 hour prior to the inspection the pork was removed from hot-holding and reheated to 168 degrees F.

Vacuum sealed salmon was observed thawed in the refrigerator still in it's packaging. Fish which is vacuum sealed shall be removed from the packaging when thawed per manufacturer's labels.

The ceiling/fans of the cook's walk-in cooler have an accumulation of dust, dirt and other debris and the floors in the inside beer walk-in are very sticky. Physical facilities shall be cleaned as often as necessary.

67. OCEANCLIFF
65 RIDGE ROAD NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 07/05/2017

3 Violations

Inspector Comments

The can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Potatoes, cooked mushrooms, and rice were held between 44-45 degrees F. in the two door reach-in. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. As the foods were held in the cooler for minimal time and held at or below 45 degrees F. the foods were moved to another cooler during the inspection. The ambient temperature of the two doors was between 44-51 degrees F. The two door shall not be used to store potentially hazardous foods until it is serviced and can maintain food temperatures of 41 degrees F. or below.

The bottom section of the first grill cooler and the lowboy cooler are in poor repair and cannot maintain food temperatures at 41 degrees F. or below. The ambient temperature of the lowboy and the grill cooler were between 48-50 degrees F. Neither cooler was observed to be storing potentially hazardous foods during this inspection. Establishment shall not use this coolers to store potentially hazardous foods until they are serviced and can maintain food temperatures of 41 degrees F. or below.

68. ONE PELHAM EAST
270 THAMES STREET NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/24/2017

4 Violations

Inspector Comments

Hamburgers 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 door to the outside, located in the beer walk-in, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.

The hood has an accumulation of grease and other residue.

69. PASTA BEACH LLC
7 MEMORIAL BOULEVARD NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 03/02/2017

1 Violation

Inspector Comments

The establishment's dishwasher is in poor repair and the utensil surface temperature of 160 degrees F. is not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of a thermolabel (temperature indicator) affixed to the surface of a utensil to turn black.

70. PORTUGUESE AMER VASCO DAGAMA HOLY GHOST SOC
15 FENNER AVENUE NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 04/21/2017

2 Violations

Inspector Comments

The can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.

71. POUR JUDGEMENT

32 BROADWAY NEWPORT, 02840

Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/15/2017

3 Violations

Inspector Comments

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.

The small walk-in cooler has an ambient temperature of 48 degrees F. No potentially hazardous foods were observed in the cooler at the time of this inspection. Small walk-in cooler shall not be used to store potentially hazardous foods until it is serviced and can maintain food temperatures at 41 degrees F. or below.

The floors in the basement prep area are constructed of unsealed cement which is not durable, easily cleanable or nonabsorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms.

72. REGATTA PLACE

5 MARINA PLAZA NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/08/2017

2 Violations

Inspector Comments

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

The nonfood-contact surfaces of the ice machine, which was not operating, had an accumulation of black residue and the fans had an accumulation of dust and debris.

73. RESTAURANT BOUCHARD INC
505 THAMES STREET NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 06/10/2017

1 Violation

Inspector Comments

Chowder was delivered to the event between 61-75 degrees F. All product was placed under embargo during the inspection on 6/9/17. The embargo was released during the inspection on 6/10/17 and the chowder was voluntarily disposed of.

74. ROASTED AND BREWED
337 THAMES ST UNIT 4 NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 03/16/2017

1 Violation

Inspector Comments

The ambient temperature of the second prep unit was held between 44-49 degrees F. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. As all the potentially hazardous foods were held at 43 degrees F. the foods were moved to another cooler during the inspection. The second prep cooler shall not be used to store potentially hazardous foods until it is serviced and can maintain food temperatures of 41 degrees F. or below.

75. ROSEMARY AND THYME

382 SPRING ST NEWPORT, 02840
Facility Type: Food Processor Retail - In-State
Facility Status: Active
Inspection Date: 04/25/2017

1 Violation

Inspector Comments

The cutting board grill line prep unit is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

76. SEALEVEL CAFE

8 W MARLBOROUGH ST NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 06/27/2017

5 Violations

Inspector Comments

Shellstock located in upstairs refrigerator did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty.

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The slicer was taken out of service during the inspection.

The windows in the upstairs prep area are lacking screens. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

The gasket located on the silver upstairs cooler area is not in good repair.

The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the two dishwashers as well as the quaternary ammonium solution for the 3-bay sink.

77. REGATTA PLACE
5 MARINA PLAZA NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/08/2017

2 Violations

Inspector Comments

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

The nonfood-contact surfaces of the ice machine, which was not operating, had an accumulation of black residue and the fans had an accumulation of dust and debris.

78. RESTAURANT BOUCHARD INC

505 THAMES STREET NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 06/10/2017

1 Violation

Inspector Comments

Chowder was delivered to the event between 61-75 degrees F. All product was placed under embargo during the inspection on 6/9/17. The embargo was released during the inspection on 6/10/17 and the chowder was voluntarily disposed of.

79. RUSSELL MORIN FINE CATERING
1 CASINO TERRACE NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 04/25/2017

1 Violation

Inspector Comments

The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age.

80. SALTWATER
49 AMERICA'S CUP AVENUE NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 03/13/2017

5 Violations

Inspector Comments

The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age.

The ice machine has an accumulation of black residue observed on the inside of the machine.

The required utensil surface temperature of 160 degrees F was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black.

Proper cooling methods were not used for potentially hazardous foods. Large in tacked portions of corned beef were cooked the day before and placed in the walk-in cooler to cool. Food should be cooled in a manner that encourages heat transfer.

The cutting boards on the prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

81. SCRATCH KITCHEN AND CATERING
88 BROADWAY NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 03/22/2017

2 Violations

Inspector Comments

Chili, which was prepared 4 hours prior to this inspection, was not cooled to 70 degrees in 2 hours as evidenced by the chili temping at 95 degrees F. in the walk-in cooler. As the chili missed the first bench mark for cooling the chili was reheated to 165 degrees F. and the cooling process was repeated.

The pipe underneath the 3-bay sink is in poor repair and is leaking into a bucket. Equipment shall be maintained in good repair.

82. SHOOBIES
66 BROADWAY NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/16/2017

3 Violations

Inspector Comments

Establishment lacks a food prep sink to be able to wash fresh produce.

The small prep unit was not in proper working order and had an ambient temperature between 38-46 degrees F. The establishment shall not use the refrigerator to store potentially hazardous foods until it is serviced.

The walk-in cooler's light does not turn on. Lighting shall be adequate in food prep, storage and service areas.

83. SODEXO MANAGEMENT INC AT SALVE REGINA
SALVE REGINA UNIVERSITY NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 05/03/2017
1 Violation
Inspector Comments

The shelves and the fans in the two door refrigerator had an accumulation of residue.

84. SODEXO MGT INC AT GLOBAL CAFE
SALVE REGINA COLLEGE NEWPORT, 02840
Facility Type: Food Service (Non-Profit)
Facility Status: Active
Inspection Date: 05/03/2017
1 Violation
Inspector Comments

The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The person in charge took the slicer out of service until it could be washed, rinsed and sanitized.

85. SPRINKLES
9 BOWENS WHARF NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 06/07/2017

1 Violation

Inspector Comments

The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.

86. STICKS AND CONES WAFFLE AND ICE CREAM HUT
NO 4 NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 04/18/2017

2 Violations

Inspector Comments

The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.

The dip well for the ice cream scoops is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

87. SUMO SUSHI
198 THAMES STREET NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 02/08/2017

4 Violations

Inspector Comments

Establishment does not have a parasite destruction guarantee letter from the manufacturer. Fish is received frozen and kept frozen until used.

Fish was observed thawing on the counter. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing. The fish was placed in the refrigerator during the inspection.

The nonfood-contact surfaces of the shelving, screens, and fans by the fry area have an accumulation of dust, dirt, food residue and other debris.

The ceiling in the kitchen has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

88. SUBWAY
359 THAMES ST UNIT D NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 03/15/2017

2 Violations

Inspector Comments

Quarternary ammonium sanitizer supplied from the 3-bay sinks auto mixer was in excess of 400ppm. A quarternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers label.

The hot-water at the handsink in the bathroom is broken or off. A food establishment shall have enough hot water to meet peak hot water demands throughout the establishment.

89. SUPER STOP AND SHOP NO 731
199 JT CONNELL HIGHWAY NEWPORT, 02840
Facility Type: Cash Registers - 6 or more
Facility Status: Active
Inspection Date: 03/23/2017

4 Violations

Inspector Comments

Steamers, which were properly tagged when received, did not have proper identification tag placed in the shellfish tag book. The steamer tag placed in the book was a hand written copy. Shellstock tags shall bear all the proper information stated under 3-202.18 and be affixed to a bag by a licensed harvester or dealer. The tag was removed from the book during the inspection.

The deli slicer that was not in use had a slight accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

The required utensil surface temperature of 160 degrees F. was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel(temperature indicator) affixed to the surface of a utensil to turn black. The establishment may use the dishwasher to wash and rinse, but will need to sanitize their dishes in the 3-bay sink until the dishwasher is serviced and in proper working order.

The sink used to wash produce in the produce department is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

90. SUPER STOP AND SHOP NO 701
250 BELLEVUE AVENUE NEWPORT, 02840
Facility Type: Cash Registers - 6 or more
Facility Status: Active
Inspection Date: 04/12/2017

1 Violation

Inspector Comments

The floor in the produce area is in poor repair and water was observed pooling in spots. The physical facilities must be maintained in good repair.

91. SYRENS AND SUNDRIES ICE CREAM
2-4 SPRING WHARF NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 05/26/2017

1 Violation

Inspector Comments

The dip well for the ice cream scoop is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

92. THE FIFTH ELEMENT
111 BROADWAY NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/18/2017

3 Violations

Inspector Comments

Mussels located in walk-in, did not have the proper identification tags. Shellstock tags must remain attached to the container in which the shellstock are received until the container is empty. The tags were located and placed back with the shellstock.

The ice machine had an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch.

The cutting boards are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

93. THE GRILL - FORTY ONE DEGREES NORTH
351 THAMES STREET NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/24/2017

1 Violation

Inspector Comments

Staff failed to unseal reduced oxygen packaged tuna during the thawing process. ROP tuna shall be removed from packaging during the thawing process per manufacturers specs. Temperature of reduced oxygen packaged tuna was between 34-36 degrees F.

94. THE LANDING RESTAURANT
30 BOWENS WHARF NEWPORT, 02840
Facility Type: Mobile Food Service
Facility Status: Active
Inspection Date: 05/20/2017

2 Violations

Inspector Comments

Cooked oysters were delivered to temporary event location from restaurant at 125 degrees F. Oysters were rejected. New delivery received at 163 degrees F.

Tartar sauce was held at 47 degrees F. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Tartar sauce was iced down during inspection.

95. WASHINGTON SQUARE CAFE AND BAKING COMPANY
22 WASHINGTON SQ NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Expired
Inspection Date: 02/21/2017

2 Violations

Inspector Comments

The deli slicer blade is corroded and the blade is no longer smooth or easily cleanable. The deli slicer shall remain out of service until a new slicer blade is purchased and installed.

The floor tiles throughout the establishment and in the spare walk-in downstairs are cracked or in very poor repair. Materials used for floors, walls, and ceilings shall be smooth, durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms.

96. VANDERBILT HALL HOTEL
41 MARY ST NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 03/13/2017

1 Violation

Inspector Comments

The slicer had an accumulation of food and debris. And in addition the ice machine had an accumulation of black residue. The food contact surfaces of equipment must be clean to sight and touch. The slicer was washed, rinsed and sanitized during the inspection. The ice machine was taken out of service during the inspection to be cleaned.

97. VIA VIA II
372 THAMES STREET NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 03/15/2017

5 Violations

Inspector Comments

The slicer and cheese grader have an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Insect glue stick was observed hanging over the slicer area. Insect control devices shall be installed so that the devices are not located over the food preparation areas. The fly trap was removed.

The facility is lacking test strips to measure the concentration of the chlorine and quaternary ammonia sanitizing solutions for the 3-bay sinks and buckets.

The nonfood-contact surfaces of the plastic shelving, equipment, and ice machine have an accumulation of dust, dirt, food residue and other debris.

The upstairs bathroom and the floor 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.

98. VILLAGE HOUSE CONVALESCENT HOME
70 HARRRISON AVENUE NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 10/17/2016

1 Violation

Inspector Comments

The pre-flush spray hose at the dishwasher is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.

99. WHITE HORSE TAVERN

26 MARLBOROUGH ST NEWPORT, 02840
Facility Type: Seats - 50 or More
Facility Status: Active
Inspection Date: 05/25/2017

1 Violation

Inspector Comments

Establishment's prep unit is in poor repair and does not maintain food temperatures of 41 degrees F. or below. No potentially hazardous foods were observed in the cooler at the time of the inspection.

100. WINNER WINNER
677 THAMES ST NEWPORT, 02840
Facility Type: Seats - Less than 50
Facility Status: Active
Inspection Date: 04/28/2016

1 Violation

Inspector Comments

The establishment is vacuum packaging mashed potatoes using a cook-chill method without a HACCP plan. The establishment will cease vacuum packaging foods until an approved HACCP plan from the RI Department of Health can be acquired. The vacuumed package mashed potatoes were voluntarily disposed of.

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