SUNSHINE FOODMART #8 health score and inspection history

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.//8 packs of TCS lunchables with expiration dates between July 23-Sept 14 in RI open air cooler.

Change the sanitizing solution for wiping cloths when visibly soiled. 3-304.14. 4-501.114 Provide quaternary ammonia solution at concentration specified by manufacturer for storing cloths used to wipe counters and equipment.

Store raw shell eggs below and away from ready to eat food. (preventive)//Raw shell eggs stored over cooked bbq pork.

Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.//Provide soap at hand sinks in both restrooms.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout to remove trash. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Broken vent cover in back storage area.

4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.//Establishment ran out of QUAT and has been washing dishes without sanitizing.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).//Owner with ServSafe only arrived as EHS was leaving and admitted to rarely being at facility.

3-201.11(B) Cease the service, sale, or use of food prepared in a non-permitted facility (such as a private home).//Chicken tamales from an unknown private home in RI cooler for customer purchase. COS Items were immediately discarded.

(A)(2) Maintain TCS food at 41 F or below.//Ambient air temperature of RI cooler was 55F. Items in cooler were between 55F-59F. COS PIC voluntarily discarded out of temp items.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.//Employee drink stored next to cooking ground beef on table.

4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.//Utensils were not being submerged in QUAT sanitizer solution.

Cease using hand sinks for any purpose other than handwashing.//Employee observed filling a squirt bottle of water for pizza prep at hand sink. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks.//Hand sink in back of kitchen and hand sink in employee restroom were without soap.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean all vent covers to remove dust build up.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.

Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Missing drain plugs for 3-compartment sink.

5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).//Store owner with ServSafe was not present. JCDH 2.2 Provide food safety training for all food handlers as required.//Employees on duty did not have food handlers.

Label all toxic items not in original containers with the common name of the product (Pf).//Unknown chemical in spray bottle near hot holding area. 7-202.12 Use only pesticides labeled for use in a food establishment.//Pesticides for residential use only were being used.

Keep dumpster doors and lids closed.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.

Sanitize all utensils and food contact surfaces after cleaning and before use.//Utensils are not being sanitized after cleaning and before use. COS employee on duty was instructed again on how to sanitize with chlorine until more quaternary ammonia is purchased.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.//Pizza cutter stored on top of oven mitt in between use.

4-101.11(B-E) Provide food contact surfaces that are: durable; corrosion resistant; non-absorbent; smooth; easily cleanable; resistant to chipping, scratching, distortion and decomposition.//Sponges used to clean dishes in 3-compartment sink.

Clean the 3- compartment sink. 4-501.11 Maintain dishwashing equipment in a state of good repair and condition to allow for intended operation. (ex: broken release valve or no stoppers, missing baffle curtain on dishwasher, etc.)//Leak coming from faucet of 3-compartment sink.