Health Inspections: Scramblers II, D'Angelo, Bread House Cited

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

Find more reports on the Rhode Island Department of Health Food Inspection Office web page.

D'Angelo Sandwich Shop, 1450 Atwood Ave. — Inspectors noted four violations on May 9:

• The interior of ice machine had an accumulation of food and debris. Regulation: The food contact surfaces of equipment must be clean to sight and touch.
• Cooked rice, which was prepared in advance, was not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours.
• Salad dressings, ham, cheese, chicken, cooked onion were held at 45-58 degrees. Regulation: Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling.
• Thermometers are lacking in the deli refrigeration unit(s). Regulation: 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.

Scramblers II, 2 Greenville Ave. — Inspectors noted five violations on May 9:

• The person in charge was not knowledgeable of proper cooling temperatures, cooling methods, and when handwashing is required. Regulation: The person in charge must demonstrate to the health department knowledge of foodborne disease prevention, application of HACCP principles and the requirements of this Code.
• Cook did not wash hands and change gloves between handling raw potentially hazardous foods [PHFs] and touching ready-to-eat [RTE] foods.
• Cooked potatoes, which were prepared in advance, were not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Cook indicated that potatoes were cooked around 9 am. At 11:05 am, cooked potatoes temperature was measured with a calibrated thermometer and found to be 99 degrees F. At 11:20 am cook said that "maybe it wasn't at 9, maybe an hour ago — I'm not sure." Also asked waitress who said she wasn't sure. Temperature at 11:50 am was 91-95 degrees F.
• The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. As per owner's son, corrected menu at printers.
• The condensate from the (walkin ) refrigeration unit is draining onto shelves of food. Regulation: Condensate drainage and other nonsewage liquids must drain into a drain. Instruction: DISCONTINUE storing foods in this area of walk-in until repaired. Foods all moved at time of inspection. [This citation was also noted during an inspection on May 7.]

Bread House, 27 Greenville Ave. — Inspectors noted seven violations of state health codes during a visit on May 9:

• The slicer had an accumulation of food and debris. Regulation:The food contact surfaces of equipment must be clean to sight and touch.
• Staff failed to sanitize equipment and utensils after washing and rinsing them. Regulation: After being cleaned, equipment and utensils must be sanitized at the 3-bay-sink.
• Chicken salad, shredded cheese, cooked meat, etc., located in the refrigerator, was not marked with the date of preparation. Regulation: 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.
• Chicken salad, which had an expiration date of 2 weeks ago, observed in 2-door reach-in.
• Thermometers are lacking in the deli and 2-door reach refrigeration unit(s). Regulation: 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.
• The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.
• 3-bay sink lacking. Sink has been purchased and is on premises. To be installed in next week.