Health Inspections: Commons Restaurant, Sakonnet Point Club

The Rhode Island Health Department noted the violations at the following Tiverton-Little Compton establishments in June:

The Boat House Restaurant - The following was noted during an inspection on June 1.

• No violations were marked out on this inspection.

Commons Restaurant - The following was noted during an inspection on June 11. 

• Raw animal foods were stored above ready-to-eat foods in the refrigerator ( such as raw beef over cooked foods). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

• Several items located in the refrigerators, 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.

• Proper cooling methods were not used for potentially hazardous foods. Potatoes and pasta were placed hot in the refrigerator in containers greater than 4 inches deep, items both temped at 46 degrees and had been made day before. Items were disposed of.
• Food cases are stored on the floor in the freezer. Food must be stored at least 6 inches above the floor.

• 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.

• Single service utensils, stored in the containers on the wait staff cart, are stored with the lip contact surfaces exposed to touch by hands. The handles on the utensils must be stored up to avoid contamination to the lip contact surfaces.

• Single service egg crates are being re-used, egg crates are meant for one-time usage and must be thrown out when empty.

• The 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 gaskets located on the doors of the prep unit are not in good repair. Gaskets must be replaced.

• The nonfood-contact surfaces of the inside cover of the prep unit, the hood/vent system, the mixer, the inside surfaces of the steam table and ice machine have an accumulation of dust, dirt, food residue and other debris. Non-food contact surfaces must be cleaned as often as necessary to avoid build-up.

• Protective shielding is not provided for the lights in the storage 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.

Sakonnet Point Club - The following was noted during an inspection on June 24. 

• 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. FMC05714 expired May 11, 2013, individual has since left. A new FMC must be in place 60 days from expiration date.

• Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator ( such as raw eggs over RTE foods). 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. The slicer was cleaned during the inspection.

• Cooked chicken and beef were being held at room temp. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Chef was instructed that items need to be either held cold or held hot. Items had just be prepared and were moved to a cold hold unit.

• Some food items located in the 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 consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Asterisks need to be added to the items affected by the advisory.

• The (ice scoop at the bar) was stored between bottles. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location.

• Spoons are stored in a container of water between uses. Utensils must be stored in a clean, dry area between uses.

• Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be installed in contact with stored ice.

• The cutting boards at the salad was stained and dirty. 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. Cutting board was cleaned during inspection, the other side of board will be used.

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

• The nonfood-contact surfaces of the fan and fan cover in the walk-in have an accumulation of dust, and debris. Non-food contact surfaces must be maintained free of build-up.

• The nonfood-contact surfaces of the ice machine had an accumulation of mold/mildew. Non-food contact surfaces must be maintained free of build-up.

• The floors in the kitchen, underneath equipment have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Stone House - The following was noted during an inspection on June 11. 

• No violations were marked out on this inspection.