Health Inspections: Green Acres, Honey Dew, DePetrillo's, Jesse's

Editor's Note: The following statements are from health inspection reports by the Rhode Island Department of Health, submitted in March.

Green Acres Cafe, 2131 Plainfield Pike — The Health Department noted seven violations in March:

• 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.
• Splashgaurd lacking between prep sink and 3 bay sink.
• The cutting board on the deli 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 facility is lacking test strips to measure the concentration of the sanitizing solution for the 3 bay sink.
• The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
• Cement floor by prep sink is in need of sealing.
• The ceiling in the prep area 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, washing areas and toilet rooms.
• Vents in the kitchen area observed dirty with dust and debris.

Honey Dew Donuts, 1889 Plainfield Pike — 7 violations noted in March:

• The handsink in the kitchen was blocked by lumber and a heating unit. A handwashing sink shall be accessible at all times for employee use. Dishes and utensils were observed in the hand sink. A handwashing sink must not be used for purposes other than handwashing.
• Staff failed to sanitize equipment and utensils. After being cleaned, equipment and utensils must be sanitized at the 3-bay-sink.
• Coffee pot cleaner, hand sanitizer and lotions were stored with food, spices, extracts, equipment, utensils or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens and/or single service by spacing or petitioning and locating them in an area that is not above food, equipment utensils, linens and single service articles.
• The cutting board 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 facility is lacking test strips to measure the concentration of the quat sanitizing solution for the sani bucket and 3 bay sink.
• The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables and returnables shall be kept covered.
• The dishwash area has an accumulation of soil residue and clutter. The physical facilities shall be cleaned as often as necessary to keep them clean.

Jesse's New York System, 2338 Plainfield Pike — 12 violations were noted in March:

• Soap was not available at the handsink in the kitchen. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
• Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator ( such as raw ground beef over lettice, and raw shell eggs over potatoes). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
• The knives at deli unit had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
• Raw shell eggs were held at 51 degrees. Potentially hazardous food must be held at 41 degrees F or below except during preparation, cooking or cooling.
• Peppers in oil and cheese marked for disposal on Feb. 28 were not disposed of.
• The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
• Chlorine sanitizer solution was in excess of 200 ppm. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 parts per million. Chlorine concentration measured at well over 200ppm. Discontinue using dishwasher until repaired to sanitize prpoperly.
• Thermometers are lacking in the milk cooler refrigeration 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.
• Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
• Knives observed stored between deli unit and work table
• Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the front counter area.
• The mop sink in the storage area is in poor repair (no running water). The physical facilites must be maintained in good repair.

DePetrillo's Original Italian Bakery, 915 Atwood Ave. — 9 violations noted in March:

• The handsink in the kitchen was blocked by buckets and lids. A handwashing sink shall be accessible at all times for employee use.
• The pizza chip maker had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
  
• Pizza was held at 117 degrees. Potentially hazardous food must be maintained at 135 degrees F or above, except during preparation, cooking or cooling.
  
• Raid bug spray observed under sink in prep area.
  
• Working containers, used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
  
• Proper cooling methods were not used for potentially hazardous foods. Per interview of owners, pastry cream was placed hot in the refrigerator in containers greater than 4 inches deep. Calzones were cooled at room temperature.
  
• Butcher block prep table near 3 bay sink has numerous crevices between each wood slat. Repair.
  
• Pastry cream observed cooling in home depot buckets. These buckets are not food grade. Discontinue immediately.
  
• The pre-flush spray hose at the 3 bay sink 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.