Fresh Pita Twist
Last inspected: Feb 20, 2024
95
Score
Across the available record, Fresh Pita Twist has four inspections on file, the first dated 2023. Inspectors last stopped by on Feb 20, 2024. Diners can read the low risk label as a sign that recent inspections have gone well. The file hasn't been updated since Feb 20, 2024, so take the current picture with that in mind.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about seven violations before that.
Looking across the full record, “garbage & refuse properly disposed” is the recurring theme, flagged four times.
Among Providence restaurants, the typical score is 80; Fresh Pita Twist is comfortably above that bar. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 20, 2024
Re-Inspection
1 minor violation.
View 1 violation
Garbage & refuse properly disposed; facilities maintained
Inspector notes: Grease receptacle observed overflowing at time of inspection. PIC stated they will contact company to empty receptacles.
5-501.115
95
Feb 7, 2024
Routine
3 critical violations. 3 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
Hands not washed when required
(corrected on site)
Inspector notes: Employee was observed arriving for work and donning gloves prior to washing hands. Inspector informed staff of proper procedures for hand washing.
2-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Rice was observed held at 128 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated to 181 during inspection.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various sauces were observed held between 44- and 68 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC moved sauces to refrigeration to quick chill.
3-501.16(A)
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC stated hand-washing soap was stored under 3-bay (next to hand-washing sink); PIC informed to have soap at the hand-wash sink.
6-301.11
Equipment or utensils not clean
Inspector notes: Per interview of staff, slicers and knives are only washed, rinsed, and sanitized at the end of the day. The surfaces of equipment that contacts time/temperature control for safety (TCS) foods such as meats and cheeses must be washed, rinsed, and sanitized at least every four hours.
4-601.11(A)
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Paper towels we on a table on the other side of the kitchen.
6-301.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The rice scoops were stored on an unclean surface (top of counter) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. PIC places scoops in clean and sanitized pans.
3-304.12
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster area was observed with litter and debris.
5-501.115
43
Sep 18, 2023
Reinspection for Opening
1 critical violation. 5 minor violations.
View 6 violations
Hot or cold food held at improper temperature
Inspector notes: Tzatziki sauce was observed held at 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling Tzatziki sauce was placed in the freezer to rapidly chill.
3-501.16(A)
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The area around the grease recycling bin has an accumulation of grease and debris. The slab for the dumpster, has an accumulation of trash and vegetation. Waste areas must be maintained clean.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors around and behind the grease trap, and beneath & behind the fryers and grill in the front have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the can opener base, and prep tables, and table beneath the grill have an accumulation of dirt, food residue, and other debris.
4-602.13
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on grass. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
67
Sep 5, 2023
Opening
3 critical violations. 6 major violations. 10 minor violations. 1 corrected on site.
View 19 violations
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor in the electrical room. Single service items observed not being stored properly in their original protective package and/or are stored on a surface that is not clean. Single service items observed stored on the floor.
4-903.11(A)
Proper cold holding temperatures
(corrected on site)
Inspector notes: Various food containers are being reused.
4-502.12
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as tomatoes) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals (soap) taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, food processor, food containers on 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. All items are to be cleaned and sanitized before use.
4-601.11(A)
Food-contact surfaces: cleaned and sanitized
Inspector notes: Single service items shall not be stored in an electrical room.
4-903.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the 3 bay sink sanitizing solution for the quaternary ammonia.
4-302.14
Ready-to-eat food not date marked
Inspector notes: Tzatziki sauce 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
Single-use/single-service articles: properly stored & used
Inspector notes: The kitchen does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-204.11
Hot or cold food held at improper temperature
Inspector notes: Tzatziki sauce was observed held at 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Tzatziki sauce was placed in shallow containers in the refrigerator.
3-501.16(A)
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the dining room, and in the kitchen beneath food prep sink. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked food containers on clean storage rack. Equipment and utensils must be air dried before use.
4-901.11
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: storage shelving table beneath flattop grill vertical broilers prep table refrigerator
4-602.13
Contamination prevented during food preparation, storage & display
Inspector notes: The dumpster outside is located on grass. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.115
Personal cleanliness
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: The oil recycling container has an accumulation of grease and debris. Oil recycling container must be maintained clean.
5-502.12
Physical facilities not cleaned at required frequency
Inspector notes: The area outside the kitchen door has an accumulation of water, soil residue, grease, and debris. Water observed dripping from ceiling vent in dining room, and water droplets observed on the ceiling vent in the kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors, walls, prep sink, water pipe along wall in the front area, and ceiling fan vents, have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
21
Frequently Asked Questions
When was Fresh Pita Twist last inspected?
The most recent health inspection at Fresh Pita Twist on file is from Feb 20, 2024. The public record contains four inspections in total.
What is the most common violation at Fresh Pita Twist?
Across the inspection record, “garbage & refuse properly disposed” has been cited four times, more than any other issue at Fresh Pita Twist.
How does Fresh Pita Twist compare to other restaurants in Providence?
Fresh Pita Twist most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has Fresh Pita Twist's inspection record improved over time?
Yes. Recent inspections at Fresh Pita Twist have averaged around one violation per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Fresh Pita Twist 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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