Bapsang
Last inspected: Nov 26, 2024
64
Score
Public records show three inspections at Bapsang stretching back to 2023. The most recent visit was on Nov 26, 2024. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
Looking across the full record, “proper cooling methods used” is the recurring theme, flagged three times.
Compared to other North Kingstown restaurants (averaging 88), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
3
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Nov 26, 2024
Routine
3 major violations. 3 minor violations. 3 corrected on site.
View 6 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Sweet potatoes were observed cooling in the beverage refrigerator. Per interview of PIC, sweet potatoes were cooked 1 hour prior to this inspection. Proper cooling methods reviewed. -The beverage refrigerator is not designed to cool down foods. -Staff moved the sweet potatoes to the walk-in cooler to allow for rapid cooling during this inspection. -Establishment shall keep a cooling food temperature log for foods in the cooling process. -Cooling food temperature log shall be completed and provided to inspector upon the next inspection date. -Cooling log and cooling methods handouts provided to establishment.
3-501.15
Insufficient number of handwashing sinks
(corrected on site)
Inspector notes: Containers and utensils were observed in the hand-washing sink at time of inspection. A hand-washing sink must not be used for purposes other than hand washing. -Staff removed the utensils and containers from the hand-washing sink during this inspection.
5-203.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer, bone cutter) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Lighting not sufficient for food or utensil handling areas
Inspector notes: Inadequate lighting observed in the walk-in cooler. Establishment shall replace the light bulb for a brighter bulb. Lighting 6-303.11 Intensity. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
6-303.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. -Staff removed the untensils from stagnant water to wash, rinse, and sanitize during this inspection.
3-304.12
64
Oct 2, 2023
Re-Inspection
1 major violation. 1 corrected on site.
View 1 violation
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Sweet potatoes were placed hot in the refrigerator in containers greater than four inches deep. Food was cooked an hour prior to inspection and moved to sheet pans to cool properly. Cooling methods guide left with PIC.
3-501.15
90
Sep 20, 2023
Routine
2 critical violations. 3 major violations. 2 minor violations. 5 corrected on site.
View 7 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Kimchi made on the premises was observed with a date mark exceeding 7 days. Date marking instructions reviewed with PIC and food was voluntarily disposed of.
3-501.18
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken (stored in prep unit over fill line) and sweet potato (in the drink/sides cooler) was observed held at 45-47 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 placed in the unit under 2 hours prior to inspection and moved to freezer to rapidly cool.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Utensils moved to ware-washing area and washed/rinsed/sanitized.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was placed hot in the refrigerator in closed plastic bags. Foods moved to sheet pans to properly cool.
3-501.15
Food label missing or inaccurate
(corrected on site)
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-602.11
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelving and fan covers in the walk-in cooler have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
50
Frequently Asked Questions
When was Bapsang last inspected?
The most recent health inspection at Bapsang on file is from Nov 26, 2024. The public record contains three inspections in total.
What is the most common violation at Bapsang?
Across the inspection record, “proper cooling methods used” has been cited three times, more than any other issue at Bapsang.
How does Bapsang compare to other restaurants in North Kingstown?
Bapsang most recently scored 64 out of 100, which is lower than the North Kingstown average of 88.
Has Bapsang's inspection record improved over time?
No. Recent inspections at Bapsang have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bapsang 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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