Chinatown on Thayer Street
Last inspected: Jan 13, 2025
82
Score
Inspectors have visited Chinatown on Thayer Street five times, with records going back to 2023. The most recent report on file is from Jan 13, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections show fewer violations than earlier ones, with the latest at three versus 15 before.
Non-food contact surfaces clean comes up most often, recorded four times in the inspection record.
Chinatown on Thayer Street's latest score is in line with the Providence average of 80. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 13, 2025
Re-Inspection
1 major violation. 2 minor violations.
View 3 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (large dry ingredient containers) 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)
Physical facilities not in good repair
Inspector notes: Some floor tiles in the basement area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the sauce buckets and lids have an accumulation of food residue, and other debris.
4-602.13
82
May 29, 2024
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hot or cold food held at improper temperature
Inspector notes: Large covered containers of raw chicken observed held at 47 -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. Discussed working with smaller quantities of food at one time, and allowing food to reach 41 degrees F before covering & stacking.
3-501.16(A)
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. C Covered containers of rice were placed hot in the refrigerator in containers greater than four inches deep *RICE IS NO LONGER ALLOWED TO BE COOLED. RICE IS TO BE COOK/SERVE ONLY.
3-501.15
Physical facilities not in good repair
Inspector notes: The hose used for cleaning the grease trap was dripping at the connection. The physical facilities must be maintained in good repair.
6-501.11
74
May 21, 2024
Routine
3 critical violations. 13 major violations. 11 minor violations. 11 corrected on site.
View 27 violations
Plumbing system not maintained in good repair
Inspector notes: Leaks were observed at 3-bau sink at sink drain and the hose connector.
5-205.15
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Stacked open containers of food observed with the top container in contact with the food below. Bags of produce observed in contact with food inside sixpans in the prep unit. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Approved thawing methods used
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was in excess of 200 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. Staff diluted solution to correct concentration during inspection.
4-501.114
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Scouring pads were observed in the hand-washing sink in the upstairs food prep area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the prep sink in the basement prep area. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink. Staff were instructed to wash hands at hand wash sink.
2-301.15
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Inspector provided RIDOH guidance during inspection.
2-501.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the basement prep area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. Staff provided soap during inspection.
6-301.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the basement prep area was lacking paper towels. Staff provided during inspection.
6-301.12
Ready-to-eat food not date marked
Inspector notes: Chicken and noodles 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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice observed cooling in deep covered containers on the lower shelf in the kitchen. Cooked beef observed cooling while covered with plastic wrap; rice was observed cooling in deep covered containers under the basement cooking area.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Crab meat was observed thawing on the counter in a container of stagnant ice and water. 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. Staff moved container to refrigeration.
3-501.13
Food thawed using improper method
Inspector notes: ROP fish observed thawing inside the sushi prep unit with the packaging intact. ROP fish must be removed from packaging before thawing.
3-501.13
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the upstairs cooking area.
4-903.11(A)
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Food separated and protected
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the dish machine.
4-302.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: prep units refrigerators area below flattop grill dry ingredient storage bins
4-602.13
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container and muffin were observed stored on the food contact surfaces of the slicer. Employees shall keep personal food and drinks in a designated location in order to prevent contamination of their hands, the container, and exposed food and equipment. Staff relocated personal food items during inspection.
2-401.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The walls in the basement area are in poor repair. Inspector observed the walls 3 feet from floor removed from apparent water damage. The physical facilities must be maintained in good repair. PIC stated repairs have been scheduled.
6-201.13
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: Employees' clothing or other personal belongings were observed stored in the upstairs cooking area, and in the basement storage area. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
Hot or cold food held at improper temperature
Inspector notes: Large covered containers of raw chicken and shrimp observed held at 46-54 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food was divided into shallow containers and placed uncovered in the walk in cooler.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 70 degrees Fahrenheit on a bucket in the upstairs cooking area. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Some containers of ingredients observed in old food containers, still labeled with the original 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
Food contaminated by miscellaneous source
Inspector notes: Staff observed using a hose to wash the floor in the basement prep area, spraying debris onto clean and sanitized pans, utensil, and equipment. Staff were instructed to cease practice and to wash and sanitize all affected pans, utensils, and equipment.
3-307.11
Wiping cloths used or stored improperly
Inspector notes: 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.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in 3 containers of stagnant water between uses in the upstairs cooking area. Water must be held at 135 degrees F or higher is used to store utensils.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted in the basement kitchen. Water observed in stacked food containers. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
10
Sep 26, 2023
Re-Inspection
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken fingers were placed hot in the refrigerator in pans covered in plastic, more than four inches deep in the center of pan.
3-501.15
Nonfood-contact surfaces have cracks, ledges, or crevices
(corrected on site)
Inspector notes: Egg roll pans in the cold hold unit observed lined with torn aluminum wrap. 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.
4-202.16
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the cart and pipes in the cooking area, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
82
Sep 6, 2023
Routine
3 critical violations. 6 major violations. 5 minor violations. 1 corrected on site.
View 14 violations
Hot or cold food held at improper temperature
Inspector notes: Raw chicken was observed held at 44-60 degrees Fahrenheit. Raw shrimp was observed held at 55 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Shrimp, and chicken held at 53 degrees or higher was disposed of.
3-501.16(A)
Raw and ready-to-eat foods not properly separated
Inspector notes: Open containers of food observed stacked on top of each other, with the bottom of containers directly on the food below in the refrigerator and prep unit. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Noodles, and fried rice which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed.
3-501.14
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of numerous food containers on the clean storage rack 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)
Ready-to-eat food not date marked
Inspector notes: Egg rolls and spring rolls 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
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Fried rice was placed hot in the refrigerator in covered containers greater than four inches deep, and noodles were bagged in plastic bags while hot.
3-501.15
Food label missing or inaccurate
Inspector notes: Avacado and California rolls packaged in the food establishment are lacking proper labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Single-use/single-service articles: properly stored & used
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the shelves in the walk in cooler, and numerous sauce buckets have an accumulation of food residue, and other debris. The wok unit in the cooking area has an accumulation of food debris and carbon.
4-602.13
Food stored improperly or exposed to contamination
Inspector notes: Beef observed stored on the floor in the walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the front service area.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The cutting boards in the cooking area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: Several metal containers were not in good repair, some with cracks, some with holes, impacting their ability to be cleaned and sanitized.
4-501.11
27
Frequently Asked Questions
When was Chinatown on Thayer Street last inspected?
The most recent health inspection at Chinatown on Thayer Street on file is from Jan 13, 2025. The public record contains five inspections in total.
What is the most common violation at Chinatown on Thayer Street?
Across the inspection record, non-food contact surfaces clean has been cited four times, more than any other issue at Chinatown on Thayer Street.
How does Chinatown on Thayer Street compare to other restaurants in Providence?
Chinatown on Thayer Street most recently scored 82 out of 100, which is about the same as the Providence average of 80.
Has Chinatown on Thayer Street's inspection record improved over time?
Yes. Recent inspections at Chinatown on Thayer Street have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about 15 previously.
What does a low risk rating mean?
A low risk rating at Chinatown on Thayer Street 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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