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Food Establishment Inspection Report
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As Governed by 216-RICR-50-10-1
Rhode Island Department of Health,
Center for Food Protection
3 Capitol Hill, Room 203 Providence, RI 02908
Phone: (401) 222-2750 Fax:(401) 222-4775
http://health.ri.gov/food/about/resourcelibrary/
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Number of foodborne illness risk factors:
1
Number of repeat foodborne illness risk factors:
0
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Date: 01/25/2022
Time In: 1:25 PM
Time Out: 2:15 PM
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Establishment
AFC SUSHI AT DAVES MARKET PLACE NO 6 |
Address
18 AIRPORT RD |
City/State
WARWICK, RI |
Zip Code
02889 |
Telephone
(401) 738-8300 |
License/Permit #
FPR04629 |
Permit Holder
AFC SUSHI AT DAVES MARKET PLACE NO 6 |
Purpose of Inspection
Routine |
Est. Type
Food Processor Retail - In-State |
Risk Category
Advanced Prep |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
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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
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Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection
R=repeat violation (2 addl pts deducted)
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| Compliance Status |
COS |
R |
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| Supervison |
| 1 |
IN |
OUT |
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Person in charge present, demonstrates knowledge, and performs duties |
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| 2 |
IN |
OUT |
N/A |
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Certified Food Protection Manager |
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| Employee Health |
| 3 |
IN |
OUT |
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Management, food employee and conditional employee knowledge, responsibilities and reporting |
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| 4 |
IN |
OUT |
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Proper use of restriction and exclusion |
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| 5 |
IN |
OUT |
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Procedures for responding to vomiting and diarrheal events |
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| Good Hygienic Practices |
| 6 |
IN |
OUT |
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N/O |
Proper eating, tasting, drinking, or tobacco use |
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| 7 |
IN |
OUT |
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N/O |
No discharge from eyes, nose, and mouth |
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| Preventing Contamination by Hands |
| 8 |
IN |
OUT |
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N/O |
Hands clean & properly washed |
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| 9 |
IN |
OUT |
N/A |
N/O |
No bare hand contact with RTE foods |
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| 10 |
IN |
OUT |
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Adequate handwashing sinks properly supplied and accessible |
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| Approved Source |
| 11 |
IN |
OUT |
N/A |
N/O |
Food obtained from approved source |
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| 12 |
IN |
OUT |
N/A |
N/O |
Food received at proper temperature |
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| 13 |
IN |
OUT |
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Food in good condition, safe, and unadulterated |
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| 14 |
IN |
OUT |
N/A |
N/O |
Required records available: shellstock tags, parasite destruction |
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| Compliance Status |
COS |
R |
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| Protection from Contamination |
| 15 |
IN |
OUT |
N/A |
N/O |
Food separated and protected |
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| 16 |
IN |
OUT |
N/A |
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Food-contact surfaces: cleaned and sanitized |
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| 17 |
IN |
OUT |
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Proper disposition of returned, previously served, reconditioned and unsafe food |
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| Time/Temperature Controls for Safety (TCS Food) |
| 18 |
IN |
OUT |
N/A |
N/O |
Proper cooking time & temperatures |
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| 19 |
IN |
OUT |
N/A |
N/O |
Proper reheating procedures for hot holding |
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| 20 |
IN |
OUT |
N/A |
N/O |
Proper cooling time and temperatures |
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| 21 |
IN |
OUT |
N/A |
N/O |
Proper hot holding temperatures |
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| 22 |
IN |
OUT |
N/A |
N/O |
Proper cold holding temperatures |
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| 23 |
IN |
OUT |
N/A |
N/O |
Proper date marking and disposition |
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| 24 |
IN |
OUT |
N/A |
N/O |
Time as a Public Health Control: procedures & records |
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| Consumer Advisory |
| 25 |
IN |
OUT |
N/A |
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Consumer advisory provided for raw/undercooked animal foods |
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| Highly Susceptible Populations |
| 26 |
IN |
OUT |
N/A |
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Pasteurized foods used; prohibited food not offered |
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| Food/Color Additives and Toxic Substances |
| 27 |
IN |
OUT |
N/A |
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Food additives: approved & properly used |
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| 28 |
IN |
OUT |
N/A |
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Toxic substances properly identified, stored, & used |
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| Conformance with Approved Procedures |
| 29 |
IN |
OUT |
N/A |
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Compliance with variance/specialized process/HACCP |
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GOOD RETAIL PRACTICES
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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 appropriate box for COS (corrected on-site during inspection) and/or R (repeat violation; 2 additional pts deducted)
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| Compliance Status |
COS |
R |
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| Safe Food and Water |
| 30 |
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Pasteurized eggs used where required |
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| 31 |
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Water & ice from approved source |
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| 32 |
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Variance obtained for specialized processing methods |
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| Food Temperature Control |
| 33 |
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Proper cooling methods used; adequate equipment for temperature control |
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| 34 |
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Plant food properly cooked for hot holding |
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| 35 |
X |
Approved thawing methods used |
X |
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| 36 |
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Thermometers provided & accurate |
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| Food Identification |
| 37 |
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Food Properly labeled; original container |
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| Prevention of Food Contamination |
| 38 |
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Insects, rodents, & animals not present |
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| 39 |
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Contamination prevented during food preparation, storage & display |
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| 40 |
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Personal cleanliness |
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| 41 |
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Wiping cloths: properly used & stored |
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| 42 |
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Washing fruits & vegetables |
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| Compliance Status |
COS |
R |
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| Proper Use of Utensils |
| 43 |
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In-use utensils: properly stored |
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| 44 |
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Utensils, equipment & linens: properly stored, dried, & handled |
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| 45 |
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Single-use/single-service articles: properly stored & used |
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| 46 |
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Gloves used properly |
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| Utensils, Equipment and Vending |
| 47 |
X |
Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
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| 48 |
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Warewashing facilities: installed, maintained, & used; test strips |
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| 49 |
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Non-food contact surfaces clean |
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| Physical Facilities |
| 50 |
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Hot & cold water available; adequate pressure |
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| 51 |
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Plumbing installed; proper backflow devices |
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| 52 |
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Sewage & waste water properly disposed |
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| 53 |
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Toilet facilities: properly constructed, supplied, & cleaned |
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| 54 |
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Garbage & refuse properly disposed; facilities maintained |
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| 55 |
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Physical facilities installed, maintained, & clean |
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| 56 |
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Adequate ventilation & lighting; designated areas used |
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Food Establishment Inspection Report
Page
2
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As Governed by 216-RICR-50-10-1
Rhode Island Department of Health,
Center for Food Protection
3 Capitol Hill, Room 203 Providence, RI 02908
Phone: (401) 222-2750 Fax:(401) 222-4775
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License/Permit # FPR04629
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Date: 01/25/2022
Time In: 1:25 PM
Time Out: 2:15 PM
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Establishment
AFC SUSHI AT DAVES MARKET PLACE NO 6 |
Address
18 AIRPORT RD |
City/State
WARWICK, RI |
Zip Code
02889 |
Telephone
(401) 738-8300 |
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TEMPERATURE OBSERVATIONS
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| Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
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Ambient(Sushi Display)
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37.00°F
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Sushi(Warming Rack)
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38.00°F
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Tuna (Sushi Prep Counter)
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37.00°F
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Salmon(Sushi Prep Counter)
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36.00°F
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Ambient(Sushi Prep Glass Door Cooler)
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48.00°F
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Tuna(Sushi Prep Glass Door Cooler)
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49.00°F
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Shrimp Salad(Sushi Prep Glass Door Cooler)
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49.00°F
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Crab Sticks(Sushi Prep Glass Door Cooler)
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50.00°F
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Cream Cheese(Sushi Prep Glass Door Cooler)
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49.00°F
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Ambient(Sushi Low Boy)
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36.00°F
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Shrimp Sald(Sushi Low Boy)
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37.00°F
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Crab Sticks(Sushi Low Boy)
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37.00°F
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| OBSERVATIONS AND CORRECTIVE ACTIONS |
Item
Number |
Violations cited in this report must be corrected within the time frames below, or as stated
in section 8-405.11 of the food code.
If the licensee fails to correct a violation on or before the correction date, an administrative fine may be imposed.
The licensee has 30 days from the date of this inspection report to request an appeal of any violation cited in the inspection report. A written request for an appeal must be addressed to the Director, Rhode Island Department of Health, 3 Capitol Hill, Room 401, Providence RI 02908. Failure to request an appeal within 30 days constitutes an admission of the violation and a waiver of all legal rights to contest any violation. A hearing on the appeal will be held in accordance with the provisions of Chapter 35 of Title 42 of the Rhode Island General Laws and Practices and Procedures before the Rhode Island Department of Health, available at https://rules.sos.ri.gov/regulations/216-10-05-4 or by request from this office.
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Violation of Code: [3-501.16(A)(2) and (B)(ii)] Recently stocked Crab Sticks, Shrimp Salad, Tuna, and Cream Cheese in the Glass Sliding Door Unit was observed held at 49-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. (Food Items were moved into cold refrigeration. Glass door unit out of service until adjusted/fixed.) New Violation. Correct By: 01/25/2022
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35
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Violation of Code: [3-501.13] Frozen Salmon was observed thawing in a container in the sink. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. (Salmon was moved to refrigeration at the time of inspection.) Corrected On-Site. New Violation. Correct By: 01/25/2022
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Violation of Code: [4-501.11] The lower glass door cooler at the sushi prep counter area was not in good repair/properly adjusted and observed maintaining and ambient temperature of 42- 53 degrees Fahrenheit. (Store manager added unit to list for refrigeration check/service at the time of inspection.) New Violation. Correct By: 01/25/2022
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