Food Establishment Inspection Report

Transcription

1 Food Inspection Report LITTLE ROADY SNACK WAGON FSV CHARNLEY AVENUE LITTLE ROADY SNACK WAGON HOPKINTON, RI No. of Risk Factor/Invervention Violations 1 Date 08/02/2011 No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:50 PM Score (optional) Time Out 03:15 PM Other (Temp. Vendors, Mobile Vendors, Vending Machines) Ambient / Cold-Hold Unit 38.0 F Violation of Code: [ ] The handsink in the kitchen was lacking paper towels and soap.owner will stock with supplies. New Violation. Correct By: 08/05/2011 Violation of Code: [ ] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. New Violation. Correct By: 08/05/2011 Violation of Code: [ ] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink ) New Violation. Correct By: 08/03/2011 Application paid w/doh/food Protection-5/13/11 FMC#19106-Richard Ruggieri-active Menu: fried foods,burgers fully cooked,hotdogs,snacks,beverages,ice-cream Food suppliers Rest.Depot and Warwick Ice Cream Non-latex gloves to be used per owner Water-public from Coventry RV park-collwells (fresh and dumping station) Tanks for water-40 gall.fresh;65 gall. gray Truck has three bay sink,handsink,cold units,grill,fryers Quat sanitizer to be used. Establishement meets minimum requirements of RIDOH/Food Protection at time of inspection.all local permits must be obtained. Signed paper copy in file. Person in Charge (Signature) Date: 08/03/2011 Inspector (Signature) Shirley Gaudreau (188) Date: 08/02/2011 Food Inspection Report

2 FLOUR GIRLS BAKING COMPANY, LLC FSV MARION RD FLOUR GIRLS BAKING COMPANY, LLC No. of Risk Factor/Invervention Violations 0 Date 10/14/2011 No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:30 AM Score (optional) 0.00 Time Out 09:00 AM MATTAPOISETT, MA Purpose FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item. IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Demonstration of Knowledge 1 IN Certified manager as required; compliance with Code or correct responses. Employee Health 2 IN Management awareness; policy present 3 IN Proper use of reporting, restriction & exclusion Good Hygienic Practices 4 IN Proper eating, tasting, drinking or tobacco use 5 IN No discharge from eyes, nose or mouth Preventing Contamination by Hands 6 IN Hands clean & properly washed 7 IN No bare hand contact with ready to eat (RTE) foods. 8 IN Adequate handwashing facilities supplied and accessible Approved Source 9 IN Food obtained from approved source 10 N/O Food received at proper temperature 11 IN Food in good condition, safe & unadulterated 12 N/A Required records available: shellstock tags, parasite destruction Protection from Contamination 13 IN Food separated & protected 14 IN Food-contact surfaces: cleaned & sanitized 15 IN Proper disposition of returned, previously served, reconditioned & unsafe food GOOD RETAIL PRACTICES (508) Pre-Packaged NPHF Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation Potentially Hazardous Food Time/Temperature 16 N/O Proper cooking time & temperatures 17 N/A Proper reheating procedures for hot holding 18 N/A Proper cooling time & temperatures 19 N/A Proper hot holding temperatures 20 IN Proper cold holding temperatures 21 N/O Proper date marking & disposition 22 N/A Time as a public health control: procedures & records Consumer Advisory 23 N/A Consumer advisory posted for raw or undercooked foods Highly Susceptible Populations 24 IN Pasteurized foods used; prohibited foods not offered Chemical 25 IN Food additives: approved & properly used 26 IN Toxic substances properly identified, stored & used Conformance with Approved Procedures 27 N/A Compliance with variance, specialized process & HACCP plan Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation Safe Food and Water 28 Pasteurized eggs used when required 29 Water & ice from approved source 30 Variance obtained for specialized processing methods Food Temperature Control 31 Proper cooling methods used; adequate equipment for temperature control 32 Plant food properly cooked for hot holding 33 Approved thawing methods used 34 Thermometers provided & accurate Food Identification 35 Food properly labeled; original container Prevention of Food Contamination 36 Insects, rodents & animals not present; no unauthorized persons 37 Contamination prevented during food preparation, storage & display 38 Personal cleanliness 39 Wiping cloths: properly used & stored 40 Washing fruits & vegetables Proper Use of Utensils 41 In-use utensils: properly stored 42 Utensils, equipment & linens: properly stored, dried & handled 43 Single-use & single-service articles: properly stored & used 44 Gloves used properly Utensils, Equipment and Vending 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used 46 OUT Warewashing facilities: installed, maintained & used; test strips 47 Non-food contact surfaces clean Physical Facilities 48 Hot & cold water available; adequate pressure 49 Plumbing installed; proper backflow devices 50 Sewage & waste water properly disposed 51 Toilet facilities: properly constructed, supplied & cleaned 52 Garbage & refuse properly disposed: facilities maintained 53 Physical facilities installed, maintained & clean 54 Adequate ventilation & lighting; designated areas used Person in Charge (Signature) Date: 10/14/2011 Inspector (Signature) () Follow-up: Follow-up Date: Food Inspection Report

3 FLOUR GIRLS BAKING COMPANY, LLC FSV MARION RD FLOUR GIRLS BAKING COMPANY, LLC MATTAPOISETT, MA No. of Risk Factor/Invervention Violations 0 Date 10/14/2011 No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:30 AM Score (optional) 0.00 Time Out 09:00 AM Pre-Packaged NPHF Ambient / Refrigerator 39.0 F 46 Violation of Code: [ ] The facility is lacking test strips to measure the concentration of the ( chlorine)sanitizing solution for the( 3 bay sink) New Violation. Correct By: 10/14/2011 menu; coffee,donuts,bars,cookies No FMC required bakery tissue available chlorine sanitizer food must be kept at least 6 inches off the floor Meets minimal RI DOH requirements. Obtain all local permits paper copy of report signed Person in Charge (Signature) Date: 10/14/2011 Inspector (Signature) () Date: 10/14/2011 Food Inspection Report LA MAMI FSV ST FL LA MAMI PROVIDENCE, RI No. of Risk Factor/Invervention Violations 0 Date 12/09/2011 No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:30 PM Score (optional) Time Out 03:00 PM

4 46 49 Violation of Code: [ ] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink) New Violation. Correct By: 12/15/2011 Violation of Code: [ ] Gray water tank dripping under truck;needs to have gasket and cover to be tight fitting. New Violation. Correct By: 12/15/2011 Mobile Application paid w/ DOH Menu:fried chicken,hamburger,hotdogs FMC#19675-active Truck has:handsink,3 bay sink,quat tablets,35 gallon tank fresh water,tank under truck for gray water,vinyl gloves and refrigeration Reviewed no bare hand contact with ready to eat foods and three bay sink set up. meets minimum recquirements of RIDOH/Food Protection at time of inspection.all local permits must be obtained. Signed paper copy in file w/ Margarita Nunez Person in Charge (Signature) Date: 12/15/2011 Inspector (Signature) Shirley Gaudreau (188) Date: 12/09/2011 Food Inspection Report ROCKET FSV EAST PUPNAM ROAD ROCKET PUTNAM, CT No. of Risk Factor/Invervention Violations 0 Date 12/13/2011 No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:20 AM Score (optional) 0.00 Time Out 09:30 AM Other (Temp. Vendors, Mobile Vendors, Vending Machines) Ambient / Refrigerator 31.0 F Ambient / Deli Display Cooler 32.0 F 46 Violation of Code: [ ] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink ) New Violation. Correct By: 12/19/2011 Application paid w/doh/food Protection FMC-processing-Patricia Meneguzzo Menu; burger raw,hotdogs/soups macaroni and chesse,salads,grilled cheese,baked goods.all foods to be made on truck.

5 Truck has; handsink,3 bay sink,2 cold units,grill,fryerolator,ovens,25 gallon fresh water and 35 gallon gray water,plastic gloves,quat sanitizer meets minimum recquirements of RIDOH/Food Protection at time of inspection. All local permits must be obtained. Signed paper copy in file. Person in Charge (Signature) Date: 12/27/2011 Inspector (Signature) Shirley Gaudreau (188) Date: 12/13/2011 Food Inspection Report WALTS HOT DOG FSV TRIPPS CORNER ROAD WALTS HOT DOG EXETER, RI Environmental Complaint No. of Risk Factor/Invervention Violations 1 Date 09/19/2011 No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:10 PM Score (optional) Time Out 12:40 PM Pre-Packaged NPHF 7 41 Violation of Code: [ ] An employee was observed touching ready to eat food (hot dog bun)with bare hands. Food employess must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves or dispensing equipment. Buns disposed of, printed material on BHC provided. New Violation. Correct By: 09/19/2011 Violation of Code: [ ] Utensils stored in sanitizer in-between uses. Utensils must be kept on a clean dry surface in-between uses and washed, rinsed, sanitized and air dried every 4 hours under continuous use. Printed material provided. New Violation. Correct By: 09/19/2011 ONE SHOULD NOT ASSUME THAT BECAUSE A COMPLAINT INITIATED AN INSPECTION THAT THE COMPLAINT IS VALID. Re: Complaint of BHC, BHC observed at time of visit. Approved to sell, hot dogs, bottled/canned beverages, and prepackaged items. NO certified safety manager required. Person in Charge (Signature) Walter Linton Date: 09/19/2011 Inspector (Signature) Lori Motta (191) Date: 09/19/2011 Food Inspection Report

6 No. of Risk Factor/Invervention Violations 0 Date 03/16/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:10 AM Score (optional) 0.00 Time Out 10:00 AM JOEDEGA FSV COMSTOCK PARKWAY JOEDEGA CRANSTON, RI Purpose FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item. IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Demonstration of Knowledge 1 IN Certified manager as required; compliance with Code or correct responses. Employee Health 2 IN Management awareness; policy present 3 IN Proper use of reporting, restriction & exclusion Good Hygienic Practices 4 N/O Proper eating, tasting, drinking or tobacco use 5 N/O No discharge from eyes, nose or mouth Preventing Contamination by Hands 6 N/O Hands clean & properly washed 7 N/O No bare hand contact with ready to eat (RTE) foods. 8 IN Adequate handwashing facilities supplied and accessible Approved Source 9 IN Food obtained from approved source 10 N/O Food received at proper temperature 11 IN Food in good condition, safe & unadulterated 12 N/A Required records available: shellstock tags, parasite destruction Protection from Contamination 13 N/A Food separated & protected 14 N/A Food-contact surfaces: cleaned & sanitized 15 IN Proper disposition of returned, previously served, reconditioned & unsafe food GOOD RETAIL PRACTICES (401) Other (Temp. Vendors, Mobile Vendors, Vending Machines) Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation Potentially Hazardous Food Time/Temperature 16 N/A Proper cooking time & temperatures 17 N/A Proper reheating procedures for hot holding 18 N/A Proper cooling time & temperatures 19 N/A Proper hot holding temperatures 20 IN Proper cold holding temperatures 21 N/O Proper date marking & disposition 22 N/A Time as a public health control: procedures & records Consumer Advisory 23 N/A Consumer advisory posted for raw or undercooked foods Highly Susceptible Populations 24 N/A Pasteurized foods used; prohibited foods not offered Chemical 25 N/A Food additives: approved & properly used 26 IN Toxic substances properly identified, stored & used Conformance with Approved Procedures 27 N/A Compliance with variance, specialized process & HACCP plan Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation Safe Food and Water 28 Pasteurized eggs used when required 29 Water & ice from approved source 30 Variance obtained for specialized processing methods Food Temperature Control 31 Proper cooling methods used; adequate equipment for temperature control 32 Plant food properly cooked for hot holding 33 Approved thawing methods used 34 Thermometers provided & accurate Food Identification 35 Food properly labeled; original container Prevention of Food Contamination 36 Insects, rodents & animals not present; no unauthorized persons 37 Contamination prevented during food preparation, storage & display 38 Personal cleanliness 39 Wiping cloths: properly used & stored 40 Washing fruits & vegetables Proper Use of Utensils 41 In-use utensils: properly stored 42 Utensils, equipment & linens: properly stored, dried & handled 43 Single-use & single-service articles: properly stored & used 44 Gloves used properly Utensils, Equipment and Vending 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used 46 OUT Warewashing facilities: installed, maintained & used; test strips 47 Non-food contact surfaces clean Physical Facilities 48 Hot & cold water available; adequate pressure 49 Plumbing installed; proper backflow devices 50 Sewage & waste water properly disposed 51 Toilet facilities: properly constructed, supplied & cleaned 52 Garbage & refuse properly disposed: facilities maintained 53 Physical facilities installed, maintained & clean 54 Adequate ventilation & lighting; designated areas used Person in Charge (Signature) Date: 03/21/2012 Inspector (Signature) Shirley Gaudreau (188) Follow-up: 1 Follow-up Date: Food Inspection Report

7 No. of Risk Factor/Invervention Violations 0 Date 03/16/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:10 AM Score (optional) 0.00 Time Out 10:00 AM JOEDEGA FSV COMSTOCK PARKWAY JOEDEGA CRANSTON, RI Other (Temp. Vendors, Mobile Vendors, Vending Machines) Ambient / Cold-Hold Unit 42.0 F Ambient / Refrigerator 25.0 F 46 Violation of Code: [ ] The facility is lacking test strips to measure the concentration of the ( quat)sanitizing solution for the( 3 bay sink) New Violation. Correct By: 03/23/2012 Owner: John Olinger Menu: coffee,expresso,tea,commercial made sweets,no cooking Truck has: small handsink,three bay sink,cold unit,ice bin,vinyl gloves,sanitizer,clean water tank 50 galls,gray water tank 65 galls.ice to be purchased commercial. meets minimum rquirements of RIDOH/Food Protection at time of inspection. All local permits must be obtained.signed papaer copy in file. Person in Charge (Signature) Date: 03/21/2012 Inspector (Signature) Shirley Gaudreau (188) Date: 03/16/2012 Food Inspection Report No. of Risk Factor/Invervention Violations 1 Date 04/16/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:40 PM Score (optional) Time Out 03:15 PM SUGARUSH FSV NEW HAMPSHIRE STREET SUGARUSH CRANSTON, RI Purpose FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item. IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Demonstration of Knowledge 1 IN Certified manager as required; compliance with Code or correct responses. Employee Health 2 IN Management awareness; policy present (401) Pre-Packaged NPHF Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation Potentially Hazardous Food Time/Temperature 16 N/O Proper cooking time & temperatures 17 N/O Proper reheating procedures for hot holding 18 N/A Proper cooling time & temperatures

8 3 IN Proper use of reporting, restriction & exclusion Good Hygienic Practices 4 IN Proper eating, tasting, drinking or tobacco use 5 IN No discharge from eyes, nose or mouth Preventing Contamination by Hands 6 IN Hands clean & properly washed 7 IN No bare hand contact with ready to eat (RTE) foods. 8 OUT Adequate handwashing facilities supplied and accessible Approved Source 9 IN Food obtained from approved source 10 N/O Food received at proper temperature 11 IN Food in good condition, safe & unadulterated 12 N/A Required records available: shellstock tags, parasite destruction Protection from Contamination 13 N/A Food separated & protected 14 IN Food-contact surfaces: cleaned & sanitized 15 IN Proper disposition of returned, previously served, reconditioned & unsafe food 19 N/O Proper hot holding temperatures 20 IN Proper cold holding temperatures 21 N/O Proper date marking & disposition 22 N/A Time as a public health control: procedures & records Consumer Advisory 23 N/A Consumer advisory posted for raw or undercooked foods Highly Susceptible Populations 24 N/A Pasteurized foods used; prohibited foods not offered Chemical 25 N/A Food additives: approved & properly used 26 IN Toxic substances properly identified, stored & used Conformance with Approved Procedures 27 N/A Compliance with variance, specialized process & HACCP plan Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation Safe Food and Water 28 Pasteurized eggs used when required 29 Water & ice from approved source 30 Variance obtained for specialized processing methods Food Temperature Control 31 Proper cooling methods used; adequate equipment for temperature control 32 Plant food properly cooked for hot holding 33 Approved thawing methods used 34 OUT Thermometers provided & accurate Food Identification 35 Food properly labeled; original container Prevention of Food Contamination 36 Insects, rodents & animals not present; no unauthorized persons 37 Contamination prevented during food preparation, storage & display 38 Personal cleanliness 39 Wiping cloths: properly used & stored 40 Washing fruits & vegetables Proper Use of Utensils 41 In-use utensils: properly stored 42 Utensils, equipment & linens: properly stored, dried & handled 43 Single-use & single-service articles: properly stored & used 44 Gloves used properly Utensils, Equipment and Vending 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used 46 OUT Warewashing facilities: installed, maintained & used; test strips 47 Non-food contact surfaces clean Physical Facilities 48 Hot & cold water available; adequate pressure 49 Plumbing installed; proper backflow devices 50 Sewage & waste water properly disposed 51 Toilet facilities: properly constructed, supplied & cleaned 52 Garbage & refuse properly disposed: facilities maintained 53 Physical facilities installed, maintained & clean 54 Adequate ventilation & lighting; designated areas used Person in Charge (Signature) Date: 04/23/2012 Inspector (Signature) Shirley Gaudreau (188) Follow-up: 1 Follow-up Date: Food Inspection Report No. of Risk Factor/Invervention Violations 1 Date 04/16/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 02:40 PM Score (optional) Time Out 03:15 PM SUGARUSH FSV NEW HAMPSHIRE STREET SUGARUSH CRANSTON, RI Pre-Packaged NPHF Ambient / Cold-Hold Unit 34.0 F

9 Violation of Code: [ ] 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. New Violation. Correct By: 04/17/2012 Violation of Code: [ ] Thermometers are lacking in the (cold unit ) refrigeration unit(s). 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. New Violation. Correct By: 04/17/2012 Violation of Code: [ ] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink ) New Violation. Correct By: 04/17/2012 Application paid w/doh/food Protection FMC-processing-Thomas Zannini Menu: toasted cheese,soups commercial made Truck has;vinyl gloves on truck,generator on truck for cold unit,pump for handsink and 3 bay sink,hold tank on floor in truck,reheat on truck to 135F degrees,cook and serve on truck meets minimum requirements of RIDOH/Food Protection at time of inspection.all local premits must be obtained.signed paper copy in file. Person in Charge (Signature) Date: 04/23/2012 Inspector (Signature) Shirley Gaudreau (188) Date: 04/16/2012 Food Inspection Report SOUTHSIDE FOOD AND CATERING SERVICES FSV WASHINGTON ST No. of Risk Factor/Invervention Violations 0 Date 04/27/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:45 AM PROVIDENCE, RI Purpose SOUTHSIDE FOOD AND CATERING SERVICES Score (optional) Time Out 12:30 PM FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item. IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Demonstration of Knowledge 1 IN Certified manager as required; compliance with Code or correct responses. Employee Health 2 IN Management awareness; policy present 3 IN Proper use of reporting, restriction & exclusion Good Hygienic Practices 4 N/O Proper eating, tasting, drinking or tobacco use 5 N/O No discharge from eyes, nose or mouth Preventing Contamination by Hands 6 N/O Hands clean & properly washed 7 N/O No bare hand contact with ready to eat (RTE) foods. 8 IN Adequate handwashing facilities supplied and accessible Approved Source 9 IN Food obtained from approved source 10 N/A Food received at proper temperature 11 IN Food in good condition, safe & unadulterated 12 N/A Required records available: shellstock tags, parasite destruction Protection from Contamination 13 IN Food separated & protected (401) Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation Potentially Hazardous Food Time/Temperature 16 N/A Proper cooking time & temperatures 17 N/A Proper reheating procedures for hot holding 18 N/A Proper cooling time & temperatures 19 N/O Proper hot holding temperatures 20 IN Proper cold holding temperatures 21 N/A Proper date marking & disposition 22 N/A Time as a public health control: procedures & records Consumer Advisory 23 N/A Consumer advisory posted for raw or undercooked foods Highly Susceptible Populations 24 N/A Pasteurized foods used; prohibited foods not offered Chemical 25 N/A Food additives: approved & properly used 26 IN Toxic substances properly identified, stored & used Conformance with Approved Procedures 27 N/A Compliance with variance, specialized process & HACCP plan

10 14 IN Food-contact surfaces: cleaned & sanitized 15 IN Proper disposition of returned, previously served, reconditioned & unsafe food Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation Safe Food and Water 28 Pasteurized eggs used when required 29 Water & ice from approved source 30 Variance obtained for specialized processing methods Food Temperature Control 31 Proper cooling methods used; adequate equipment for temperature control 32 Plant food properly cooked for hot holding 33 Approved thawing methods used 34 OUT Thermometers provided & accurate Food Identification 35 Food properly labeled; original container Prevention of Food Contamination 36 Insects, rodents & animals not present; no unauthorized persons 37 Contamination prevented during food preparation, storage & display 38 Personal cleanliness 39 Wiping cloths: properly used & stored 40 Washing fruits & vegetables Proper Use of Utensils 41 In-use utensils: properly stored 42 Utensils, equipment & linens: properly stored, dried & handled 43 Single-use & single-service articles: properly stored & used 44 Gloves used properly Utensils, Equipment and Vending 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used 46 OUT Warewashing facilities: installed, maintained & used; test strips 47 Non-food contact surfaces clean Physical Facilities 48 Hot & cold water available; adequate pressure 49 Plumbing installed; proper backflow devices 50 Sewage & waste water properly disposed 51 Toilet facilities: properly constructed, supplied & cleaned 52 Garbage & refuse properly disposed: facilities maintained 53 Physical facilities installed, maintained & clean 54 Adequate ventilation & lighting; designated areas used Person in Charge (Signature) Date: 05/18/2012 Inspector (Signature) () Follow-up: Follow-up Date: Food Inspection Report SOUTHSIDE FOOD AND CATERING SERVICES FSV WASHINGTON ST SOUTHSIDE FOOD AND CATERING SERVICES PROVIDENCE, RI No. of Risk Factor/Invervention Violations 0 Date 04/27/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:45 AM Score (optional) Time Out 12:30 PM Ambient / Refrigerator 38.0 F water / 3 bay sink F Violation of Code: [ ] The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. New Violation. Correct By: 04/27/2012 Violation of Code: [ ] The facility is lacking quat sanitizer and test strips to measure the concentration of the quat sanitizing solution for the 3 bay sink. New Violation. Correct By: 04/27/2012 Type:/Seasonal Truck

11 Person in charge:leo Medina, Owner FMC181640:Joel M. Esperanza Menu:Hot wings, french fries, hamburgers, hot dogs, steak sandwiches. Will have cart attached to serve ice-cream. Facility has:3 bay sinkk, handsink w/soap and paper towels, refrigerator, double grill, coffee machine, slush machine (not presently in use)warmer for buns and hot dogs, vinyl gloves on truck. Upon getting all above violations corrected: meets minimum requirements for RIDOH/Food Protection at time of inspcetion. All local permits must be obtained. Signed copy in file. Person in Charge (Signature) Date: 05/18/2012 Inspector (Signature) () Date: 04/27/2012 Food Inspection Report FRITURAS ARCOIRIS FSV K CHAD BROWN ST FRITURAS ARCOIRIS PROVIDENCE, RI No. of Risk Factor/Invervention Violations 0 Date 06/16/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:30 AM Score (optional) Time Out 12:00 PM Ambient / freezer 10.0 F Ambient / Cold-Hold Unit 30.0 F Ambient / Refrigerator 40.0 F water / Prep Area F 46 Violation of Code: [ ] The facility is lacking test strips to measure the concentration of the (quat )sanitizing solution for the(3 bay sink ) New Violation. Correct By: 06/30/2012 Owner;Micheal Santana FMC Victor Santana-processing Menu; cook and serve,chicken and beef,cook form raw to customer,french fries Truck has: handsink,3 bay sink,quat sanitizer,freezer,cold unit,plastic gloves,generator,25 gall water,grey water tank under truck. Establushment meets minimum requirements of RIDOH/Food Protection at time of inspection. All local permits must be obtained. Signed paper copy in file by owner Miguel Santana. Person in Charge (Signature) Date: 07/09/2012

12 Date: 06/16/2012 Inspector (Signature) Shirley Gaudreau (188) Food Inspection Report RADISH FSV PENN ST RADISH No. of Risk Factor/Invervention Violations 0 Date 08/29/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:00 AM Score (optional) Time Out 11:00 AM PROVIDENCE, RI Purpose FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item. IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Demonstration of Knowledge 1 IN Certified manager as required; compliance with Code or correct responses. Employee Health 2 IN Management awareness; policy present 3 IN Proper use of reporting, restriction & exclusion Good Hygienic Practices 4 IN Proper eating, tasting, drinking or tobacco use 5 IN No discharge from eyes, nose or mouth Preventing Contamination by Hands 6 IN Hands clean & properly washed 7 IN No bare hand contact with ready to eat (RTE) foods. 8 IN Adequate handwashing facilities supplied and accessible Approved Source 9 IN Food obtained from approved source 10 N/O Food received at proper temperature 11 IN Food in good condition, safe & unadulterated 12 N/A Required records available: shellstock tags, parasite destruction Protection from Contamination 13 IN Food separated & protected 14 IN Food-contact surfaces: cleaned & sanitized 15 IN Proper disposition of returned, previously served, reconditioned & unsafe food GOOD RETAIL PRACTICES (781) Other (Temp. Vendors, Mobile Vendors, Vending Machines) Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation Potentially Hazardous Food Time/Temperature 16 N/O Proper cooking time & temperatures 17 N/O Proper reheating procedures for hot holding 18 N/O Proper cooling time & temperatures 19 N/O Proper hot holding temperatures 20 IN Proper cold holding temperatures 21 N/O Proper date marking & disposition 22 N/A Time as a public health control: procedures & records Consumer Advisory 23 N/A Consumer advisory posted for raw or undercooked foods Highly Susceptible Populations 24 IN Pasteurized foods used; prohibited foods not offered Chemical 25 IN Food additives: approved & properly used 26 IN Toxic substances properly identified, stored & used Conformance with Approved Procedures 27 IN Compliance with variance, specialized process & HACCP plan Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation Safe Food and Water 28 Pasteurized eggs used when required 29 Water & ice from approved source 30 Variance obtained for specialized processing methods Food Temperature Control 31 Proper cooling methods used; adequate equipment for temperature control 32 Plant food properly cooked for hot holding 33 Approved thawing methods used 34 Thermometers provided & accurate Food Identification 35 Food properly labeled; original container Prevention of Food Contamination 36 Insects, rodents & animals not present; no unauthorized persons 37 Contamination prevented during food preparation, storage & display 38 Personal cleanliness 39 Wiping cloths: properly used & stored 40 Washing fruits & vegetables Proper Use of Utensils 41 In-use utensils: properly stored 42 Utensils, equipment & linens: properly stored, dried & handled 43 Single-use & single-service articles: properly stored & used 44 Gloves used properly Utensils, Equipment and Vending 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used 46 OUT Warewashing facilities: installed, maintained & used; test strips 47 Non-food contact surfaces clean Physical Facilities 48 Hot & cold water available; adequate pressure 49 Plumbing installed; proper backflow devices 50 Sewage & waste water properly disposed 51 Toilet facilities: properly constructed, supplied & cleaned 52 Garbage & refuse properly disposed: facilities maintained 53 Physical facilities installed, maintained & clean 54 Adequate ventilation & lighting; designated areas used Date: 08/28/2012

13 Person in Charge (Signature) Inspector (Signature) () Follow-up: Follow-up Date: Food Inspection Report RADISH FSV PENN ST RADISH PROVIDENCE, RI No. of Risk Factor/Invervention Violations 0 Date 08/29/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 10:00 AM Score (optional) Time Out 11:00 AM Other (Temp. Vendors, Mobile Vendors, Vending Machines) 46 Violation of Code: [ ] The facility is lacking test strips to measure the concentration of the ( chlorine)sanitizing solution for the( 3 bay sink) New Violation. Correct By: 08/31/2012 PIC Tim Silva FMin process Prep kitchen - licensed- at J&W for food prep in 2 mo. no food to be brought from or stored at home. menu: veggie and chicken wraps all refrigeration must be able to maintain PHF at 41 degrees or below. Chlorine for sanitizer Potable and waste water tanks ok bread- 7 stars veggies- farm fresh Meets minimal RI DOH requirements. Obtain all local permits Paper copy signed Person in Charge (Signature) Date: 08/28/2012 Inspector (Signature) () Date: 08/29/2012

14 Food Inspection Report No. of Risk Factor/Invervention Violations 0 Date 09/21/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:10 PM Score (optional) Time Out 12:25 PM JUDAS FOOD BUS FSV MARION AVE JUDAS FOOD BUS PROVIDENCE, RI Purpose FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item. IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Demonstration of Knowledge 1 IN Certified manager as required; compliance with Code or correct responses. Employee Health 2 IN Management awareness; policy present 3 IN Proper use of reporting, restriction & exclusion Good Hygienic Practices 4 N/O Proper eating, tasting, drinking or tobacco use 5 N/O No discharge from eyes, nose or mouth Preventing Contamination by Hands 6 IN Hands clean & properly washed 7 IN No bare hand contact with ready to eat (RTE) foods. 8 IN Adequate handwashing facilities supplied and accessible Approved Source 9 IN Food obtained from approved source 10 N/O Food received at proper temperature 11 IN Food in good condition, safe & unadulterated 12 N/A Required records available: shellstock tags, parasite destruction Protection from Contamination 13 IN Food separated & protected 14 IN Food-contact surfaces: cleaned & sanitized 15 IN Proper disposition of returned, previously served, reconditioned & unsafe food GOOD RETAIL PRACTICES () - Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation Potentially Hazardous Food Time/Temperature 16 N/O Proper cooking time & temperatures 17 N/A Proper reheating procedures for hot holding 18 N/A Proper cooling time & temperatures 19 N/O Proper hot holding temperatures 20 IN Proper cold holding temperatures 21 N/O Proper date marking & disposition 22 N/A Time as a public health control: procedures & records Consumer Advisory 23 N/A Consumer advisory posted for raw or undercooked foods Highly Susceptible Populations 24 N/A Pasteurized foods used; prohibited foods not offered Chemical 25 N/A Food additives: approved & properly used 26 IN Toxic substances properly identified, stored & used Conformance with Approved Procedures 27 N/A Compliance with variance, specialized process & HACCP plan Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation Safe Food and Water 28 Pasteurized eggs used when required 29 Water & ice from approved source 30 Variance obtained for specialized processing methods Food Temperature Control 31 Proper cooling methods used; adequate equipment for temperature control 32 Plant food properly cooked for hot holding 33 Approved thawing methods used 34 OUT Thermometers provided & accurate Food Identification 35 Food properly labeled; original container Prevention of Food Contamination 36 Insects, rodents & animals not present; no unauthorized persons 37 Contamination prevented during food preparation, storage & display 38 Personal cleanliness 39 Wiping cloths: properly used & stored 40 Washing fruits & vegetables Proper Use of Utensils 41 In-use utensils: properly stored 42 Utensils, equipment & linens: properly stored, dried & handled 43 Single-use & single-service articles: properly stored & used 44 Gloves used properly Utensils, Equipment and Vending 45 Food & non-food contact surfaces cleanable, properly designed, constructed & used 46 Warewashing facilities: installed, maintained & used; test strips 47 Non-food contact surfaces clean Physical Facilities 48 Hot & cold water available; adequate pressure 49 Plumbing installed; proper backflow devices 50 Sewage & waste water properly disposed 51 Toilet facilities: properly constructed, supplied & cleaned 52 Garbage & refuse properly disposed: facilities maintained 53 OUT Physical facilities installed, maintained & clean X 54 Adequate ventilation & lighting; designated areas used Person in Charge (Signature) Date: 10/05/2012 Inspector (Signature) Paulette Bowers (158) Follow-up: 1 Follow-up Date:

15 Food Inspection Report JUDAS FOOD BUS FSV MARION AVE JUDAS FOOD BUS PROVIDENCE, RI No. of Risk Factor/Invervention Violations 0 Date 09/21/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 12:10 PM Score (optional) Time Out 12:25 PM Violation of Code: [ ] Thermometers are lacking in the (reach-in ) refrigeration unit(s). 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. New Violation. Correct By: 10/05/2012 Violation of Code: [ ] Holes in walls of truck,light shield missing over prep table.pictures were sent showing correction. Corrected On- Site. New Violation. Correct By: 10/05/2012 Venezier restaurant has given written approval for Judas Food Bus to use their facilities to prepare and store his food and to dispose of his waste water. Truck has a ten gallon water heater, potable and waste water tanks, three bay sink, hand sink. Pictures were sent showing correction of holes in wall of truck and light shield installed. This truck has a menu of cold sandwiches only. Salad unit and reach-in refrigerator on truck. This truck meets the minimum requirements of R.I. Dept of Health, all other local permits must be obtained. Signed paper copy in file. Person in Charge (Signature) Date: 10/05/2012 Inspector (Signature) Paulette Bowers (158) Date: 09/21/2012 Food Inspection Report CASTAWAY GOURMET LLC FSV SELINA LANE CASTAWAY GOURMET LLC PORTSMOUTH, RI No. of Risk Factor/Invervention Violations 0 Date 05/25/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 08:35 AM Score (optional) 0.00 Time Out 09:30 AM

16 45 Violation of Code: [ ] Wood is used in the construction of cabinet doors. Non food contact surfaces of equipment that are exposed to splash, spillage or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. Owner will construct cabinet doors with a durable cleanable surface. New Violation. Correct By: 07/25/2012 Re: opening inspection for a mobile food establishment. FMC07251 Illness reporting, bare hand contact and reheating for hot holding reviewed. Approved to sell/serve salads, commercially prepared soups, cook serve meat, quiche prepared on truck. Any other food preparation must be approved by RIDOH prior to offering for sale/service. Hot water tanks will be filled by water obtained by town of Portsmouth water supply. Hot water available, 3 bay sink and hand sink in place. Meets minimum requirements for RIDOH. All other local permits are required. Person in Charge (Signature) Date: 05/25/2012 Inspector (Signature) Lori Motta (191) Date: 05/25/2012 Food Inspection Report PHILADELPHIA EXPERIMENT FSV LANE 2 PHILADELPHIA EXPERIMENT No. of Risk Factor/Invervention Violations 0 Date 10/05/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:00 AM WARWICK, RI Purpose Score (optional) Time Out 11:30 AM FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS Select designated compliance status (IN, OUT, NO, N/A) for each numbered item. IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Demonstration of Knowledge 1 IN Certified manager as required; compliance with Code or correct responses. Employee Health 2 IN Management awareness; policy present 3 IN Proper use of reporting, restriction & exclusion Good Hygienic Practices 4 N/O Proper eating, tasting, drinking or tobacco use 5 N/O No discharge from eyes, nose or mouth Preventing Contamination by Hands 6 N/O Hands clean & properly washed 7 N/O No bare hand contact with ready to eat (RTE) foods. 8 IN Adequate handwashing facilities supplied and accessible Approved Source 9 IN Food obtained from approved source 10 N/O Food received at proper temperature 11 IN Food in good condition, safe & unadulterated 12 N/A Required records available: shellstock tags, parasite destruction Protection from Contamination 13 IN Food separated & protected 14 IN Food-contact surfaces: cleaned & sanitized (860) Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation Potentially Hazardous Food Time/Temperature 16 N/O Proper cooking time & temperatures 17 N/A Proper reheating procedures for hot holding 18 N/A Proper cooling time & temperatures 19 N/O Proper hot holding temperatures 20 IN Proper cold holding temperatures 21 N/O Proper date marking & disposition 22 N/A Time as a public health control: procedures & records Consumer Advisory 23 N/A Consumer advisory posted for raw or undercooked foods Highly Susceptible Populations 24 N/A Pasteurized foods used; prohibited foods not offered Chemical 25 N/A Food additives: approved & properly used 26 IN Toxic substances properly identified, stored & used Conformance with Approved Procedures 27 N/A Compliance with variance, specialized process & HACCP plan Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or

17 15 IN Proper disposition of returned, previously served, reconditioned & unsafe food injury. Public Health Interventions are control measures to prevent foodborne illness or injury. GOOD RETAIL PRACTICES Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in the appropriate box for COS and/or R COS=corrected on-site during visit R=repeat violation Safe Food and Water 28 Pasteurized eggs used when required 29 Water & ice from approved source 30 Variance obtained for specialized processing methods Food Temperature Control 31 Proper cooling methods used; adequate equipment for temperature control 32 Plant food properly cooked for hot holding 33 Approved thawing methods used 34 Thermometers provided & accurate Food Identification 35 Food properly labeled; original container Prevention of Food Contamination 36 Insects, rodents & animals not present; no unauthorized persons 37 Contamination prevented during food preparation, storage & display 38 Personal cleanliness 39 Wiping cloths: properly used & stored 40 Washing fruits & vegetables Proper Use of Utensils 41 In-use utensils: properly stored 42 Utensils, equipment & linens: properly stored, dried & handled 43 Single-use & single-service articles: properly stored & used 44 Gloves used properly Utensils, Equipment and Vending 45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed & used 46 Warewashing facilities: installed, maintained & used; test strips 47 Non-food contact surfaces clean Physical Facilities 48 Hot & cold water available; adequate pressure 49 Plumbing installed; proper backflow devices 50 Sewage & waste water properly disposed 51 Toilet facilities: properly constructed, supplied & cleaned 52 Garbage & refuse properly disposed: facilities maintained 53 Physical facilities installed, maintained & clean 54 Adequate ventilation & lighting; designated areas used Person in Charge (Signature) Date: 10/10/2012 Inspector (Signature) Shirley Gaudreau (188) Follow-up: 1 Follow-up Date: Food Inspection Report PHILADELPHIA EXPERIMENT FSV LANE 2 PHILADELPHIA EXPERIMENT WARWICK, RI No. of Risk Factor/Invervention Violations 0 Date 10/05/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 11:00 AM Score (optional) Time Out 11:30 AM Ambient / Cold-Hold Unit 38.0 F Ambient / Refrigerator 40.0 F 45 Violation of Code: [ ] Knobs in three bay sink need to be replaced. New Violation. Correct By: 10/15/2012 Application paid w/doh FMC-Jarod Schoeder-processing Menu:steak and cheese,beverages,chips

18 Truck has:handsink,small 3 bay sink,grill,flattop,2 cold units,40 gall hold tanks,60 gall.waste water,vinyl gloves,thermometere,test strips,quat,steamunits meets minimum requirements of RIDOH/Food Protection.All local permits must be obtained. Signed paper copy in file. Person in Charge (Signature) Date: 10/10/2012 Inspector (Signature) Shirley Gaudreau (188) Date: 10/05/2012 Food Inspection Report ISABELS COOKING FSV SOUTH MAIN ST ISABELS COOKING ATTLEBORO, MA No. of Risk Factor/Invervention Violations 4 Date 10/05/2012 No. of Repeat Risk Factor/Intervention Violations 0 Time In 09:20 AM Score (optional) 0.00 Time Out 09:55 AM Violation of Code: [ ] Soap was not available at the handsink in the establishment. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. New Violation. Correct By: 10/10/ Violation of Code: [ ] The handsink in the kitchen was lacking paper towels. New Violation. Correct By: 10/10/ Violation of Code: [ ] The the time of inspection was lacking sanitizer. New Violation. Correct By: 10/10/ Violation of Code: [ ] The cold hold unit of the establishment was not time of inspection. New Violation. Correct By: 10/22/ Violation of Code: [ ] Splash guard is needed between handsink and fryolator. New Violation. Correct By: 10/10/ Violation of Code: [ ] The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink. New Violation. Correct By: 10/10/2012 Violation of Code: [ ] The establishment is lacking air drying racks or drainboards for self draining. New Violation. Correct By: 10/10/ Violation of Code: [ ] The the time of inspection does not have cold/hot running water. New Violation. Correct By: 10/10/ Violation of Code: [ ] The truck floor has an accumulation of soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean. New Violation. Correct By: 10/10/2012 Type: for year round mobile venderpic:rosa Teixeira FMC approved by S. Gaudreau Menu:Burgers, hot dogs, italian sausages, french fries, chicken fingers, snacks and beverages. Distributors:Restaurant Depot, BJ's Truck has:3 bay sink, grill, hot hold/warmer, hand sink, fryolator, deep freezer, beverage cooler. Facility needs:sanitzier & test strips, soap & paper towels, thermometer, air drying rack, splash guard between hand sink and fryolator.