Business & Tech

Health Inspections: Violations at Warren Eateries

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

Blount Market, 406 Water St., Warren — The following violations were noted during an inspection on June 6:

  • Stuffies, Lobster mac & cheese, Fish cakes, dinners,and sauce that 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 door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
  • Food was being prepped in the 3-bay sink, sanitizer bay. Food must only be prepped in an air gapped sink.
  • The nonfood-contact surfaces of the ceiling and fan in the walk-in have an accumulation of dust, dirt, and debris.
  • A hose is connected to the faucet in the back room near the freezers. 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 food prep sink currently has an air break, an air gap is required.
  • The ceiling over the ice machine is covered with sheet rock, some of the sheet rock is in poor repair. Materials for ceilings smooth, durable and easily cleanable.
  • Protective shielding is not provided for the lights in the back 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.
Cafe Water Street, 279 Water St., Warren. The following violations were noted during an inspection on June 21:
  • 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. Eight hour class has been taken and test has been passed, seven hours course must be taken to fulfill 15 hour requirement.
  • The 3-bay sink is adjacent to coffee equipment, exposing the equipment to splash. A splash guard is required on the sink.
  • A drain board is lacking at the 3-bay sink, shelving will be added over the 3-bay sink.
Crossroads Restaurant, 133 Market St., Warren —
  • The slicer had an accumulation of food and debris behind the blade. The food contact surfaces of equipment must be clean to sight and touch. The slicer must be thoroughly washed, rinsed and sanitized before next use.
  • Cases of food are stored on the floor in the freezer. Food must be stored at least 6 inches above the floor.
  • A spatula was stored in a container of sanitizer. Utensils must be stored in a clean, dry location between uses.
  • The floor in the walk-in freezer has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
  • The basement storage area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
The Restaurant and Cafe, 437 Main St., Warren — The following violations were noted during an inspection on June 19:
  • A few items in the walk-in were temped at 42 degrees. The ambient of the unit was about 44 degrees. The unit was adjusted and the temped dropped to 37 degrees by the end of the inspection.
  • The nonfood-contact surfaces of the grill (under the front of the grill and along the left side) have an accumulation of dust, dirt, food residue and other debris. Grill was being cleaned during inspection.
Windmill Hill Golf Course, 35 Schoolhouse Road, Warren — 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 (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age.
  • Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator (such as raw chicken over RTE foods). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
  • The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. At the next printing asterisks must be added to the items that are affected by the advisory.
  • The hand sink is in between two prep tables, exposing them to possible splash. Splashguards are required on both sides of the hand sink.
  • The nonfood-contact surfaces of the hood/vent system has an accumulation of dust, dirt, and other debris.
  • The ceiling near the back door has an accumulation of cobwebs. The physical facilities shall be cleaned as often as necessary to keep them clean.
  • Protective shielding is not provided for the lights in the kitchen 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.


Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.

We’ve removed the ability to reply as we work to make improvements. Learn more here