RI Health Inspectors Crucify Newport Restaurants…But Is It That Bad?

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The Rhode Island Health Department had some bad things to say about 100 Newport Restaurants.

As much as our “My mother ate there and died” attitude to alerting public health remains, public health inspectors remain a regularly employed by the Rhode Island Deptartment of Health and, on occasion, they let everyone how badly Newport restaurants are at complying with regulations.

On the flipside, we’re also unsure about what “The slicer had an accumulation of food and debris” means, because pretty much every Newport restaurant with  such a slicer was cited, but none were  shut down.

We spent our time in the Marine Corps, where every inspection meant getting called out on something. After a ll, inspectors aren’t paid to not find problems, either with Marines or with restaurants.

According to Newport Patch, who slipped some guy at the health department $200 and a box of sanitized wipes, this is the list of Newport’s health offenders. (Retraction: we can’t back any of that up.)

 

1. 7 ELEVEN NO 23880 C
29 MEMORIAL BOULEVARD NEWPORT, 02840
Facility Type: Cash Registers – 1-2
Facility Status: Active
Inspection Date: 02/03/2017

2 Violations

Inspector Comments 

The handsink in the kitchen was lacking paper towels.

Commercially packaged hot dogs, taquitos, burger dogs and sausage were only heated to temps between 98-129 degrees F. before the rollers were turned down for hot holding. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees F for hot holding. As the foods had been reheating for an hour and half the rollers were turned up to rapidly reheat the foods to 135 degrees F.

2. A LITTLE CAFE
27 CONNELL HWY NEWPORT, 02840
Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 06/07/2017

1 violation

Inspector Comments 

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 taken out of service until it could be washed, rinsed and sanitized.

3. A SNACK STORE
1 FAREWELL ST NEWPORT, 02840
Facility Type: Cash Registers – 1-2
Facility Status: Active
Inspection Date: 06/22/2017

1 violation

Inspector Comments

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

4. AMERICAS CUP INN
6 MARY STREET NEWPORT, 02840
Facility Type: Seats – Less than 50
Facility Status: Active
Inspection Date: 05/25/2017

1 Violation

Inspector Comments
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.

5. BACK YARD PATIO & GRILL
151 SWINBURNE ROW NEWPORT, 02840
Facility Type: Seats – 50 or More
Facility Status: Active
Inspection Date: 06/28/2017

4 Violations

Inspector Comments

The can opener had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Chili and beans, which were cooled, were only reheated between 119-124 degrees F. for hot holding. Potentially hazardous food that is cooked, cooled and reheated for hot holding must be reheated to at least 165 degrees F. for 15 seconds. As the chili and beans were reheated less than 30 minutes prior to the inspection both items were removed from hot holding and reheated to 165 degrees F.

Staff failed to unseal reduced oxygen packaged tuna during the thawing process. Reduced oxygen packaged fish shall be removed from packaging during the thawing process per manufacturers instructions.

The gasket on the second prep cooler is in poor repair and the drawer does not form a proper seal.

6. BAILEY’S BEACH

34 OCEAN AVENUE NEWPORT, 02840

Facility Type: Caterer or Commissary
Facility Status: Active
Inspection Date: 06/15/2017

3 Violations

Inspector Comments 

The can opener and deli slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

Turkey burgers and shrimp were observed thawing on sheet pans in the kitchen. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing.

A small prep cooler by the grill had ambient temperature between 44-46 degrees F. The potentially hazardous foods in the cooler were placed in their prior to the inspection and were temped between 39-41 degrees F. The foods were moved during the inspection. Establishment shall not use the small prep refrigerator until it is serviced and can maintain food temperatures of 41 degrees F. or below.

See the rest of this list.

So based on these inspections, as reported by Patch, Newport is a cesspool of disease that should deter hypoallergenic cheapskates. Alternatively, pretty much everyone was going  to get dinged for something. If we have  to guess, in mid-July, anyone turned away from a Newport restaurant because of a health inspector review will be just one less person in a never ending line.

-Tristan Pinnock, Blast Health Corespondent

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Tristan's just this guy, ya know?