39 West
Last inspected: Jun 18, 2025
74
Score
The inspection history at 39 West is still short, with only two visits logged. 39 West was last inspected on Jun 18, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections show fewer violations than earlier ones, with the latest at four versus 12 before.
When inspectors have written things up, warewashing facilities has been the most frequent reason, cited two times.
Compared to other Cranston restaurants (averaging 88), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
2
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jun 18, 2025
Re-Inspection
2 major violations. 2 minor violations.
View 4 violations
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment currently has a 2-bay sink in the kitchen. The kitchen must have a 3-bay sink in the kitchen to wash, rinse, and sanitize equipment and utensils. Person in charge to submit a plan of action for the installation of the 3-bay sink. Person in charge pending maintenance for installation of 3-bay sink. Proof of installation to be sent to inspector.
4-301.12
Person in charge not controlling unsafe operations
Inspector notes: No person in charge (with a food safety manager certificate) was present as needed at the time of inspection. At the time of inspection, staff signed up for a food safety manager course. Once course/exam completed, staff to notify inspector.
2-103.11
Equipment not in good repair or proper adjustment
Inspector notes: The door to the outdoor walk-in cooler is not tight fitting. The walk-in cooler must seal properly. PIC has ordered door sweep/pending maintenance service.
4-501.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH Center for Food Protection at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
74
Jun 4, 2025
Routine
2 critical violations. 8 major violations. 2 minor violations. 2 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Mozzarella cheese was observed held at 47 degrees Fahrenheit in the mini cooler. Ambient temperature of refrigeration unit was observed to be 45 degrees Fahrenheit. Per PIC, food was placed in the unit over 4 hours prior to inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Person in charge voluntarily disposed of food at the time of inspection.
3-501.16(A)
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Homemade marinara sauce, which was previously cooked and cooled, was taken from refrigeration and placed directly into the steam table. Sauce was observed at 64 degrees Fahrenheit in the steam table. Per PIC, food was placed into the steam table an hour prior to inspection. Time/temperature control for safety (TCS) food that is cooked, cooled, and reheated for hot holding must be reheated to 165 degrees Fahrenheit or above for 15 seconds. Person in charge reheated food to over 165 degrees Fahrenheit on the stove.
3-403.11
Person in charge not controlling unsafe operations
Inspector notes: The following was observed: 1) There was no person with a food safety manager course certification at the time of inspection. 2) The menus do not have an allergen statement present for consumer awareness.
2-103.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH Center for Food Protection at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Certified food protection manager
Inspector notes: The following was observed: 1) Molluscan Shellfish (little necks) located in (the freezer) did not have the proper identification tags. 2) Molluscan Shellfish tags did not have all of the required information. The last date of sale were lacking. Molluscan Shellstock tags must remain attached to the container in which the Molluscan Shellstock are received until the container is empty. Molluscan shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The establishment currently has a 2-bay sink in the kitchen. The kitchen must have a 3-bay sink in the kitchen to wash, rinse, and sanitize equipment and utensils. Person in charge to submit a plan of action for the installation of the 3-bay sink.
4-301.12
Consumer advisory not provided for raw or undercooked food
Inspector notes: Filet mignon 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.
3-603.11
Working containers of toxic materials not identified
Inspector notes: Working containers (spray bottle) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Toxic substances properly identified, stored, & used
Inspector notes: The establishment was observed to be vacuum packaging raw unmarinated meat (pork loin). Raw foods removed from packaging at the time of inspection. Establishment to cease the vacuum packaging of any foods. Written procedures must be submitted and approved by RIDOH Center For Food Protection for vacuum packaging.
8-103.11
Ready-to-eat food not date marked
Inspector notes: Various items in the refrigeration units were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Variance obtained for specialized processing methods
Inspector notes: Wood is used under the refrigeration units in the kitchen. 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.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: The following was observed in poor repair: 1) The mini cooler in the kitchen was observed maintaining an ambient temperature of 45 degrees Fahrenheit. A refrigeration unit must maintain an ambient temperature of 41 degrees Fahrenheit or below. 2) The door to the outdoor walk-in cooler is not tight fitting. The walk-in cooler must seal properly to prevent the entry of pests.
4-501.11
30
Frequently Asked Questions
When was 39 West last inspected?
The most recent health inspection at 39 West on file is from Jun 18, 2025. The public record contains two inspections in total.
What is the most common violation at 39 West?
Across the inspection record, warewashing facilities has been cited two times, more than any other issue at 39 West.
How does 39 West compare to other restaurants in Cranston?
39 West most recently scored 74 out of 100, which is lower than the Cranston average of 88.
Has 39 West's inspection record improved over time?
Yes. Recent inspections at 39 West have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 12 previously.
What does a medium risk rating mean?
A medium risk rating at 39 West means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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