Crystal Lake Golf Club
Last inspected: Aug 7, 2025
74
Score
Across the available record, Crystal Lake Golf Club has four inspections on file, the first dated 2024. Crystal Lake Golf Club was last inspected on Aug 7, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections show fewer violations than earlier ones, with the latest at three versus five before.
The most common issue across all inspections has been food-contact surfaces, showing up four times.
Crystal Lake Golf Club's latest score of 74 falls below the Burrillville average of 80. The inspection history reads as standard for a restaurant of this size.
4
Inspections
0
Critical latest
3
Major latest
0
Minor latest
Inspection History
Aug 7, 2025
Re-Inspection
3 major violations. 1 corrected on site.
View 3 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment is not to use the slicer until it is properly cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Deli meat was 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
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, pasta was placed hot in the refrigerator in containers greater than four inches deep. Pasta was portioned and placed in the freezer at the time of inspection to finish cooling.
3-501.15
74
Jul 29, 2025
Routine
2 critical violations. 5 major violations. 3 minor violations. 4 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Soup and chowder were observed held between 110-120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per PIC, food was placed in hot hold units 1 hour prior to inspection. Food was reheated to over 165 DF and placed back in working hot hold units at the time of inspection.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 25 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. The chlorine sanitizer concentration for the sanitizing cycle of the bar dishwashers were 0-25 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Per PIC, establishment will call service for dishwashers and 3-bay sink sanitizing dispenser.
4-501.114
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils can opener and slicer were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer is not to be used until it is properly cleaned and sanitized. The can opener was moved to dishwasher at the time of inspection.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various food was 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. Dates were placed on food at the time of inspection.
3-501.17
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Per PIC, menus are being re-printed and will disclose the foods that are raw or undercooked.
3-603.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP crab meat was observed thawing with ROP packaging still intact. Crab meat was observed at 36 DF and was taken completely out of the package at the time of inspection. Proper thawing methods reviewed with PIC.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink and bar dishwashers. Establishment is to obtain test strips.
4-302.14
Compliance with variance/specialized process/hacccp
(corrected on site)
Inspector notes: Steak was observed vacuum packaged in the walk-in freezer. Establishment is to stop using ROP packaging until they have approval from RIDOH.
8-201.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to register a RICFSM with RIDOH. Application was printed at the time of inspection.
2-102.12(A)
39
Jun 18, 2024
Re-Inspection
No violations found.
100
Jun 4, 2024
Routine
1 critical violation. 9 major violations. 5 minor violations. 9 corrected on site.
View 15 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Pasta was observed with a 5/23 date mark which exceeds 7 days.
3-501.18
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the bar was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) 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)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (pickle container) were observed with green and brown residue. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese, deli meat, breaded chicken and cut tomatoes were observed held at 47-56 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, ROP salmon was thawing with package intact. Reduced oxygen packaging fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. Temperature was observed to be 41 degrees farenheit, PIC voluntarily disposed of.
3-501.13
Fruits or vegetables not washed before use
(corrected on site)
Inspector notes: Tomatoes were not washed before being cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut.
3-302.15
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
Washing fruits & vegetables
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen.
4-204.115
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator #1 and #2 door gaskets were observed in poor repair.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, ambient of prep unit was at 50 degrees Fahrenheit. PIC called for service.
4-501.11
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An employee was observed eating in the kitchen area. An EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result
2-401.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The hoods/ventilation have an accumulation of dust, grease and other debris.
4-602.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the bar cooler have an accumulation of food residue and other debris.
4-602.13
27
Frequently Asked Questions
When was Crystal Lake Golf Club last inspected?
The most recent health inspection at Crystal Lake Golf Club on file is from Aug 7, 2025. The public record contains four inspections in total.
What is the most common violation at Crystal Lake Golf Club?
Across the inspection record, food-contact surfaces has been cited four times, more than any other issue at Crystal Lake Golf Club.
How does Crystal Lake Golf Club compare to other restaurants in Burrillville?
Crystal Lake Golf Club most recently scored 74 out of 100, which is lower than the Burrillville average of 80.
Has Crystal Lake Golf Club's inspection record improved over time?
Yes. Recent inspections at Crystal Lake Golf Club have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about five previously.
What does a medium risk rating mean?
A medium risk rating at Crystal Lake Golf Club 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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