Health Inspections: George's of Galilee, Bagelz, Clam Jammers

The Rhode Island Health Department noted the violations at the following South Kingstown and Narragansett establishments in June.

George's of Galilee - The following violations were noted during an inspection on June 25.

• The upstairs kitchen was lacking a sufficient number of hand sinks. Inspector showed the person in charge the area where an additional sink should be added.
• The deli slicer and lemon cutter were not clean to sight and touch. These items must be properly washed, rinsed and sanitized after use and for times of non-use.
  
• The downstairs dish machine was not properly sanitizing. The person in charge primed sanitizer hose and machine then tested at 100 ppm. Facility must re-sanitize all food contact items that have gone through machine.
  
• Many items such as lobster bisque and chowders, which were prepared in advance, were not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Facility must log cooling to ensure new procedure is verified and with-in the proper time/temp parameters. The items were disposed of.
  
• Some cold hold units are not properly holding all foods at 41*F or below. The inspector observed inconsistent temperatures in two units and another the unit was frozen over. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. disposals done/corrective actions taken. Facility must monitor all temps for all units and must continue to log temps to ensure 41*F or below. Owner called for service during time of inspection.
  
• The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Must address at next reprint.
• Some foods stored in walk-in coolers and walk-in freezer stored on floor. Foods must be stored at least 6" above the floor.
  
• Bowls are being used as scoops in containers of many food items. Utensils used to dispense non-potentially hazardous foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
  
• Condensation in the upstairs two-door refrigerator was dripping condensate into food. Person in charge stated a service call has already been placed to remedy the issue. Disposal done on food found to be possibly contaminated with condensate.
  
• A hose is connected to the faucet at the kitchen(steam pot area). 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 hand sink in the kitchen was lacking paper towels.

• The ice machine had an accumulation of mold and debris. The food contact surfaces of equipment must be clean to sight and touch.

• Sliced vegetables and portioned meats located in the refrigerator, were not marked with the date of preparation. Ready-to-eat potentially hazardous food that is prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. 

• Thermometers are lacking in the self service refrigeration unit(s) that store cream cheese and yogurt and in front cold hold unit. Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display.

• Baked goods packaged in the food establishment are lacking proper 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.

• Boxes of foods and drinks were stored on the floor in the kitchen and in the walk-in cooler and walk in freezer. All food items must be stored at least 6 inches above the floor. 
• Bowls are being used as scoops in containers of sugar. Utensils used to dispense non-potentially hazardous foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
• Wooden oven paddle and some baking boards located in the kitchen area were not in good repair.
• The nonfood-contact surfaces of the fans, floors, and ceiling in the walk-in cooler, the front countertops behind the equipment and the bin for the ice scoop have an accumulation of dust, dirt, food residue and other debris.

• Handsinks in the facility are not maintained and cleaned. These must be properly cleaned as often as necessary to prevent contamination of cleaned hands.
• Person in charge states facility gets there shellstock shells for stuffies from an unapproved source (father). All foods (including shell stock shells) must come from a licensed facility.
  
• Shellstock located in walk-in cooler did not have the proper identification tags. Shell stock tags must remain attached to the container in which the shellstock are received until the container is empty.
  
• Mechanical dish machine not properly sanitizing. Inspector noticed chemical bottle was empty. New bottle put on and primed, tested - OK.
  
• Knife rack and cutting boards not clean to sight and touch. These items must be properly washed, rinsed and sanitized before next use.
  
• Pulled pork, which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. disposal done, proper procedures reviewed.
  
• 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. Will use a plastic separator. Soda gun drain hose draining into drain of ice bin, must drain into air gap.
  
• Facility lacking (did not know where located) test strips to test the dish machine and three-bay sink sanitizer used. Must find or purchase.
  
• Many non-food contact surfaces have an accumulation of dust, dirt and/or food debris and must be cleaned as often as necessary to prevent such build-up.
  
• The pre-flush spray hose at the dish machine 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.
  
• Air gap lacking on food prep sink. To prevent possible back siphonage into sink an airgap must be installed. This plumbing section is also leaking and must be properly repaired.
  
• Floors and walls throughout the facility have a build-up of dust, dirt and food debris and must be cleaned 
  

• Lemon squeezer and can opener not clean to sight and touch. Must properly wash, rinse and sanitize before next use.

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

• Bowls are being used as scoops in containers of bulk foods such as sugar. Utensils used to dispense non-potentially hazardous foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
• Gasket of two-door cold hold unit in south pavilion is in poor repair and must be properly repaired/replaced.
• The non-food contact surfaces of the fans has an accumulation of dust and debris and must be cleaned as often as necessary to prevent such build-up.
  
• The door to the employee toilet room is not self-closing.
  

• Menu item for breakfast menu 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 consumer advisory provided does not disclose the foods on the menu that are raw or undercooked, such as burgers.
• Linens observed in contact with shellstock. Linens may only be used in contact with foods in service times such as bread.
  
• 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.
  
• Knives stored between equipment between uses. This is not a sanitized surface and must not be used for food contact utensils.