Narragansett Health Inspections: Buster Krab's, Clam Jammers, George's and Moo Moo's

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

Buster Krab's, 265 Great Island Rd., Narragansett — The Health Department noted four violations on June 25:

• Breakfast menu items 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 (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.

Clam Jammers, 294 Great Island Rd., Narragansett — The Health Department noted 12 violations on June 26:

• Handsinks in the facility not maintained cleaned. These must be properly cleaned as often as necessary to prevent contamination of cleaned hands.
• Person In Charge states facility gets their shellstock shells for stuffies from an unapproved source (father). All foods (including shellstock shells) must come from a licensed facility.
• Shellstock located in walk-in cooler did not have the proper identification tags. Shellstock 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 airgap.
• Facility lacking(did not know where located) test strips to test the Cl (dish machine) and Qt (3-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.
• Airgap 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 as often as necessary to prevent such build-up.

George's of Galilee, 250 Sand Hill Cove Rd., Narragansett — The Health Department noted 10 violations on June 25:

• Upstairs kitchen lacking sufficient number of hand sinks. Inspector showed Person In Charge (PIC) the area an additional should be added. Fax installation invoice to RI DOH.
• Deli slicer and lemon cutter not clean to sight and touch. These items must be properly washed, rinsed and sanitized after use and for times of non-use.
• Downstairs dish machine not properly sanitizing. PIC primed sanitizer hose and machine then tested at 100ppm. 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 two hours and then to 41 degrees F within four hours. Facility must log cooling to ensure new procedure is verified and with-in the proper time/temp parameters/disposals done
• Some cold hold units not properly holding all foods at 41 degrees F or below. Inspector observed inconsistent temps in 2 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.
• Condensate in upstairs 2-door refrigerator dripping condensate into food. PIC stated a service call has already been placed to remedy the issue. Disposal done on food found to be possibly contaminated with condensate. Fax service invoice to RI DOH.
• 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.

Moo Moo's, 116 Point Judith Rd., Narragansett — The Health Department noted five violations on June 28:

• Soap and paper towels were not available at the handsink in the kitchen. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
• Working containers, used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
• Facility lacking Cl test strips to test the Cl sanitizer used in 3-bay sink and for food contact surfaces.
• Drain plugs lacking in facility for proper use of 3-bay sink.
• The drain plug for the outside dumpster is missing. Drains in receptacles and waste handling units for refuse, recyclables, and returnables must have drain plugs in place.