Aunt Carries
Last inspected: Jul 24, 2024
82
Score
Public records show five inspections at Aunt Carries stretching back to 2023. Aunt Carries was last inspected on Jul 24, 2024. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better: the most recent inspection turned up two violations, compared to 10 violations previously.
When inspectors have written things up, proper hot holding temperatures has been the most frequent reason, cited six times.
By comparison, the average Narragansett facility scores 87, putting Aunt Carries on the weaker side. There isn't much in the file that would give a customer pause.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jul 24, 2024
Re-Inspection
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (bread) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Employee voluntarily disposed of bread.
3-301.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Inspector instructed staff to use dishwasher to wash and rinse but use three bay sink to sanitize until service is provided to machine.
4-501.113
82
Jul 11, 2024
Re-Inspection
3 critical violations. 2 minor violations. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Clam cakes were observed held at 121-132 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Dressing was observed held at 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. PIC moved to ice bath.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Clam cake batter was observed held at 70 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. See disposal.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the downstairs area underneath sinks at entrance is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
58
Jul 5, 2024
Routine
6 critical violations. 4 major violations. 4 minor violations. 4 corrected on site.
View 14 violations
Hands not washed when required
Inspector notes: An employee was observed washing their hands while wearing gloves. Gloves must be removed before washing hands or in-between tasks followed by washing of hands.
2-301.14
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food (cucumbers for salad) with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. contaminated food was voluntarily disposed of at time of inspection.
3-301.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (liquid eggs) were observed stored above ready-to-eat foods (strawberries) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Liquid eggs were moved at time inspection to lower shelf within walk-in cooler.
3-302.11
No bare hand contact with rte foods
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. PIC instructed to use dish machine for wash and rinse only and sanitize dishes in 3 bay sink until unit is serviced.
4-501.111
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Lobster meat and lobster salad were both observed being held at 48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Both items were prepped within 4 hours at time of inspection, items moved to walk-in cooler to reach temperature control.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Clam strips and battered fish was observed held at 43-54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per interview with PIC, the following corrective actions to be made; bulk of product to be held under refrigeration and taken out as needed and placed on ice bath to retain temperature.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Cole slaw within salad unit was observed at 64 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 was voluntarily disposed of at time of inspection.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Lobster meat was observed thawing in walk-in cooler in reduced oxygen packaging (ROP) without piercing or slicing of packaging. ROP seafood to be pierced, sliced open, or removed from packing to reintroduce oxygen transfer. Packages of lobster meat that were observed above 38 degrees Fahrenheit were voluntarily disposed of by PIC.
3-501.13
Insects, rodents, & animals not present
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-204.115
Physical facilities installed, maintained, & clean
Inspector notes: 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. Tags were observed without dates of last use.
3-402.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen and detached dry storage room, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
Inspector notes: A paper basket was observed being used as scoop for container of dry ingredients between uses. Scoops were observed in other containers throughout establishment with handles in contact with food. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Salad refrigeration unit was not in good repair, unit was observed held at 60 degrees Fahrenheit. Unit unable to maintain temperature below 41 degrees Fahrenheit. Unit was taken out of service at time inspection and establishment is to not use unit for TCS foods until unit is serviced.
4-501.11
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The floor in the downstairs area underneath sinks at entrance is in poor repair. The physical facilities must be maintained in good repair.
6-101.11
22
Aug 24, 2023
Re-Inspection
2 minor violations.
View 2 violations
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the quaternary ammonium sanitizer dispenser at the 3 bay sink was observed to not be dispensing proper amounts of sanitizer. PIC to manually add sanitizer to the sanitizer bay of the 3 bay sink and ensure use of test strips to check for proper levels of sanitizer chemical. Per he PIC, call is to be made for service/adjustment. Sanitizer bay of the 3 bay sink was filled and checked by this inspector at the time of inspection.
4-501.11
Utensils or thermometers not in good repair or calibrated
Inspector notes: At the time of inspection, the temperature measuring gauge on the High Temp. Dish Machine was observed not displaying the appropriate water temperature for the rinse cycle, while thermo-labels used for testing showed proper temperature for high temp. dishwashing was achieved. Call to be made for service.
4-502.11(A)
90
Aug 3, 2023
Routine
2 major violations. 2 minor violations. 1 corrected on site.
View 4 violations
Required records available: shellstock tags, parasite destruction
Inspector notes: At the time of inspection, shellstock tags were observed not marked with the last date shellfish was used from the bag. 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
Improper cooling methods used
(corrected on site)
Inspector notes: At the time of inspection, recently prepped containers of lobster were observed held in refrigeration in tightly sealed plastic containers at 61 and 65 degrees Fahrenheit. Bulk prepped food items meant for cold holding are to be cooled back down to 41 degrees Fahrenheit or below prior to storing in sealed containers. Lobster was uncovered and moved to colder refrigeration at the time of inspection.
3-501.15
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the basement area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. Call was made by the PIC to contractor at the time of inspection.
6-202.15
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the 2 door stacked freezer were observed to have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
74
Frequently Asked Questions
When was Aunt Carries last inspected?
The most recent health inspection at Aunt Carries on file is from Jul 24, 2024. The public record contains five inspections in total.
What is the most common violation at Aunt Carries?
Across the inspection record, proper hot holding temperatures has been cited six times, more than any other issue at Aunt Carries.
How does Aunt Carries compare to other restaurants in Narragansett?
Aunt Carries most recently scored 82 out of 100, which is lower than the Narragansett average of 87.
Has Aunt Carries's inspection record improved over time?
Yes. Recent inspections at Aunt Carries have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Aunt Carries means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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