Coventry Health Inspections: China Star, Mai Tai and Pagliarini's

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

Pagliarini's Family Restaurant & Pizza, 637 Washington St. — The Health Department noted three violations on June 27:

• The slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
• Various food items in the pizza prep unit and sandwich prep unit were held at 44-45 degrees. Potentially hazardous food must be held at 41 degrees F or below except during preparation, cooking or cooling. All food moved to walk-in cooler. Service called. No food to be stored in unit until 41 degrees F or below is held.
  
• The condensate from the pizza dough refrigeration unit is draining into a container. Condensate drainage and other non-sewage liquids must drain into a drain.

China Star, 1028 Tiogue Ave. — The Health Department noted eight violations on June 27:

• Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator and the prep area reach-in refrigerator (such as chicken and beef above sauces and raw vegetables and cooked food. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
• Various prepared items such as eggrolls, rangoons and battered/fried chicken, located in the walk-in and reach-in refrigerators, were not marked with the date of preparation. 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.
• Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.

• A knife is stored on an unclean surface between the prep unit and refrigerator between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location.

• The non-food contact surfaces of the walk-in and prep area shelves and dry ingredient lids have an accumulation of dust, dirt, food residue and other debris.

• The mop sink was observed with various items stored in it, (such as fishing poles, buckets and papers.)

• The faucet on the mop sink, where the hose is connected does not have 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.

• Bowls are being used as scoops in containers of dry ingredients. Scoops are being stored with handles in dry ingredients. 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.

• The person in charge did not assure compliance with critical code requirements.

• Handsink in cooking area was observed with hose connected and being used to wash outside of building.

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

• Various potentially hazardous food (PHF) items were held at 49 to 59 degrees in the two door stainless steel refrigerator. PHF must be held at 41 degrees or below except during preparation, cooking or cooling. A voluntary disposal was completed of out of temp foods.

• Scoops were stored with handles in the dry ingredients.

• A hose is connected to the faucet at the three bay sink. 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

• The walls around the slicer have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

• The floor in the dishwashing area is in poor repair. The physical facilities must be maintained in good repair.