Health Inspections: Violations at Bristol Eateries

The Rhode Island Health Department noted violations at the following Bristol establishments in June:

Agave, 805 Hope St., Bristol - The following violations were noted during an inspection on June 25.

• The person in charge did not assure compliance with critical code requirements. RTE and PHF's were being held in a walk-in cooler with an ambient temp of 55 degrees F. PIC will be required to keep temp logs on all refrigeration units. Temperatures must be recorded throughout the day and monitored accordingly.
• Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator ( such as raw beef over RTE and veggies). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
• The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
• Food in the downstairs walk-in was held at 50-56 degrees F. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. The ambient temp of the unit was 56 degrees. Food items were disposed of, see disposal. Service was called for unit, the compressor had seized. No product will be held in unit it is repaired. Please fax receipt of service to inspector showing unit has been repaired.
• Food items, soups, pasta, fish, chowder located in the walk-in 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 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.
• Utensils (spoons and forks) in the service area are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
• The large cutting board on the 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.
• The nonfood-contact surfaces of the gaskets and the door on the ice machine have an accumulation of mold/mildew and debris.
• A hose is connected to the faucet at the end of the grill. 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 outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered.
• The floor in the downstairs prep area is worn and exposing unsealed cement; this is not smooth, durable and easily cleanable. 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.

• The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. At next printing asterisks must be added to the advisory and to the items affected by the advisory.

• 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 full-time , onsite manager certified in food safety who is at least 18 years of age.
• An employee was observed cutting limes at the bar with bare hands. Food employess must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves or dispensing equipment. Limes were disposed of.
• A bucket was observed in the hand sink. A handwashing sink must not be used for purposes other than handwashing.
• A bottle of water was stored in the ice at the bar. Bottles and container must not be stored in the ice used for drinks. Bottle was removed and ice disposed of and replaced.

• 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.
• The can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
• Proper cooling methods were not used for potentially hazardous foods. Some items cooled were in containers greater than four inches deep, covered before being completely cooled, or stacked in the walk-in on top of each other. Temperatures were also not being taken. Cooling charts were given and will be required at next inspection. Mashed potatoes and Mushroom soup temp at 44-45 degrees. Items disposed of.
• 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.
• Spatulas were stored stuck between the wall and a piece of wood. Utensils must be stored in a clean, dry location.
• The nonfood-contact surfaces of the of the wall behind the hot hold/salad unit has an accumulation of dust, dirt, food residue and other debris.
• The nonfood-contact surfaces of the fan and ceiling in the walk-in has an accumulation of dust, and debris.
• The nonfood-contact surfaces of the gasket on the ice machine have an accumulation of mold/mildew.
• The floors storage, back prep, and mop room area is 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 suject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms.

• Granola 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 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.
• Some of the walls in the food prep area such as around the oven and the mixer and near the ice machine in the storage area are constructed of unfinished materials (sheet rock). This material is not durable. Materials for wall surfaces 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.
• The floors in the walk-in food prep area are worn exposing unsealed cement which is not durable, easily cleanable or nonabsorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas suject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms.
• Protective shielding is not provided for the lights above the 3-bay sink. 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.