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Health Inspections: Violations at Bristol Eateries

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

Agave, 805 Hope St., BristolThe 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.
Cafe Central LTD, 173 Bradford St., Bristol — The following violations were noted during an inspection on June 6.
  • 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.
Fins, 198 Thames St., Bristol — The following violations were noted during an inspection on June 6:
  • 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.
Redlefsens, 444 Thames St., Bristol — The following violations were noted during an inspection on June 20:
  • 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.
The Beehive Cafe, 10 Franklin St., Bristol — The following violations were noted during an inspection on June 17:
  • 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.



Mike M July 01, 2013 at 01:00 PM
Wow what a disaster at some of these places! These are a lot of violations! Especially Agave, they seem to have some serious issues! Pretty much all of the food they were serving was being held at dangerous temps, and being cross contaminated! Doesn't that sound delicious! A lot of these issues are so simple and its shocking to read how so much is over looked. But a walk in at over fifty degrees is shameful, they should have been shut down, that's pretty serious! Also redelefsens clearly has some cooling issues too, using improper methods to cool food, and they have been there how many years??
kristin July 01, 2013 at 05:01 PM
i think it's total BS that you post these things. Few are serious and if you think your local restaurants will support PATCH while you continue to post these infractions - you're nuts. this is uncalled for and is not "news" or journalism.
Giordano Bruno July 01, 2013 at 06:46 PM
I disagree. This is information the public should be aware of. I would, however, like to see published that the infractions have been corrected. The good along with the bad, so to speak.
DownTown July 01, 2013 at 09:55 PM
Keeping food at over 55 degrees is as serious as it gets.
Jack Baillargeron July 02, 2013 at 12:18 AM
I agree this is a good thing. I do not think it would stop a loyal costomer from going to these places nor an occasional one like myself. It is tough to run a reasturant and keep track of all these regs. This keeps employee's on their toes and weeds out those who are not cut out for it. Agree with downtown on the temp, that is just plain stupid, if the compressor was siezed, that means you could not here it run, pretty simple to notice that one by anyone and that is very dangerous indeed for food. The raw meat with vegetables is common danger for e-coli and such, not to mention gloves when cutting things. (forget D'angelo's and Audry's, one person spreading hepititus I think it was, same person worked at both places and they both ended up out of business. As an owner I think they would rather have the inspections, I know I would, rather than have a bad employee put me out of business. Just saying
Shutterbug ! July 02, 2013 at 08:22 AM
I am in complete disagreement with Kristin. Posting violations can do nothing but good, keeping eating establishments on their toes. I will continue to patronize some of these restaurants knowing that many will quickly comply. If anyone has ever been sick from ptomaine poisoning, you would know that it is no fun and potentially dangerous. Thank you, Patch.
Susan July 02, 2013 at 09:35 AM
I love ALL of these restaurants and will continue to eat at them. There is not a restaurant in America that you can visit and not find some violations. As clean and as particular as I am, you could probably find violations is my own kitchen!
marina peterson July 02, 2013 at 10:32 AM
I agree that this is public information and should be published. I also agree with the writer who stated that information should be posted when situation is corrected. Are they visiting all restaurants in Bristol, or just these few? I know of a few that I am sure have worse violations than these.
jack dusel July 02, 2013 at 10:48 AM
how bout posting the restaurants that didnt have a violation Jack Dusel
marina peterson July 02, 2013 at 12:21 PM
Great idea Jack! My concern is that ALL of the restaurants were checked and ALL of the violations listed... not subjective in any way.
Patrick Luce (Editor) July 02, 2013 at 12:50 PM
Hi Jack, we do list those restaurants that come up completely clean. Unfortunately in June, every local restaurant inspected had some violations.
boisvert124 July 02, 2013 at 12:55 PM
The health inspectors are doing their jobs. Restaurants have to comply to the laws.
Jack Baillargeron July 02, 2013 at 01:05 PM
I would say it is next to impossible to have an inspection with absolutly no violations. If they are publishing the whole list as I suspect, it is what it is. as you can see the slicers seem to be common violation because they are not cleaned every day, but I also wonder if timing is a factor, not to mention the other violations that can happen in a matter of hours, like the unclean couter, utensils in clean dry space. I also suspect that if we read the inspectors sheet we would be dumb founded at the list they must look for. But in the end it is good for the public and the business community in my opinion.
marina peterson July 02, 2013 at 01:21 PM
HI Patrick... How are you? Is the complete list online of all of the restaurants and all of the violations?
Patricia Benevides Lanni July 02, 2013 at 04:09 PM
@ marina peterson, I believe you can access the reports of all the establishments in RI at http://food.ri.digitalhealthdepartment.com/
Patrick Luce (Editor) July 02, 2013 at 04:22 PM
Hi Marina, I intended to include that link. It is now in the lead sentence. It is searchable by zip code if you click Advanced Options.
DownTown July 04, 2013 at 07:03 PM
It's odd that an inspector has to point out that a walk in is 55+ degrees and that the compressor is dead. Agave also has a refrigerated van so they could have transferred much of the food to that. This was one of the problems a couple of years ago when a bakery in the Providence area was storing egg custard in a walk in that was also in the mid 50's. Two people died eating those pastry's. I'm surprised Agave wasn't shut down pending resolving all those issues. To Patrick Luce, if every local restaurant had food violations why weren't they all listed?
Jack Baillargeron July 04, 2013 at 09:56 PM
Downtown, if you follow the link. http://food.ri.digitalhealthdepartment.com/ Do search by Zip code, there are 142 places they inspect in just Bristol and it not done all at once. It is a very staggard schedule it appears. Just for info.
Jack Baillargeron July 04, 2013 at 09:59 PM
I agree it is odd on the walking, as I said above you would have thought they would know if the compressor was not working since the inspector says it was siezed. That is wholely on management there and no excuse for it. Agree on that danger also, that is the most serious one in the article in my opinion.
DownTown July 04, 2013 at 10:03 PM
I'm not sure a health inspector is even qualified to say 'the compressor was 'seized'. There are other reasons why it couldn't be working.
Jack Baillargeron July 04, 2013 at 11:25 PM
After reading it again, it appears they called service well he was there I guess and thats who told him it was siezed. But if that is the case the owner sure should have known it was not running, they are not very quiet when that size lol. Not to mention pretty easy to tell that kind of tempeture difference I would think. Then again My refer give a nice soft tone if it goes above 38 degrees on the fridge section lol. Love that new tech.
DownTown July 06, 2013 at 05:56 PM
Jack, I know I can see all the violations by going to the State site. My point is that if Patch is going to publish violations for ANY local restaurant then they should post violations for ALL local restaurants. While these may be the ones with the MOST violations they may not be the worst ones although Agave probably takes the cake on that. This is the Bristol Warren Patch but not a Warren restaurant is shown. If you read the info carefully no one was there to service it TIL the inspector read the temp at 55 degrees. It takes a loaded frig or freezer a long time to rise 18 degrees. There is no way that type of temp rise can go unnoticed.
Jack Baillargeron July 06, 2013 at 08:43 PM
Like I said Downtown no excuse for the over 50 temp. To the Warren thing, maybe you didn't see it, there is a seperate one for each town, they were posted 3 minutes apart. http://bristol-warren.patch.com/groups/business-news/p/health-inspections-violations-at-warren-eateries_32181d27
DownTown July 07, 2013 at 01:15 PM
You're right Jack I missed it. Thanks. I believe this new format is designed to keep people from seeing active threads where personal argument ensue. Either way it's more difficult to see things imo.
Jack Baillargeron July 08, 2013 at 11:30 AM
I have found that you click on the little red Bell on the top ND IT SHOWS YOU THE RECENT REPLIES TO EVERYTHING YOU COMMENTED ON. Also when clicking on like the news, then a catory of that on the right you get those stories and the sme with the others at the top. Your right about seeing the comments is now more difficult it seems. But it does take time to get use to a new format, just longer for the elderly it seems lol.
Jack Baillargeron July 08, 2013 at 11:31 AM
O hand know shell meck et lol.

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