Jackys Galaxie Restaurant
Last inspected: Feb 18, 2025
58
Score
Jackys Galaxie Restaurant appears in inspection records four times, starting in 2023. On Feb 18, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 10 violations before.
When inspectors have written things up, “contamination prevented during food preparation, storage, & display” has been the most frequent reason, cited four times.
Jackys Galaxie Restaurant's latest score of 58 falls below the North Providence average of 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 18, 2025
Re-Inspection
3 critical violations. 2 minor violations. 3 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic was observed held at 57 degrees Fahrenheit. PIC relocated to refrigeration at time of inspection. PIC informed on proper cold holding procedures. 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)
Sewage & waste water properly disposed
Inspector notes: The condensate from the sushi refrigeration unit is draining into the handsink. Condensate drainage and other nonsewage liquids must drain into a drain.
5-402.13
Handwashing sign not posted
Inspector notes: The hand-washing sink in the bar was lacking signage.
6-301.14
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Sauce was observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
58
Feb 4, 2025
Routine
2 critical violations. 10 major violations. 4 minor violations. 11 corrected on site.
View 16 violations
Insects, rodents, & animals not present
Inspector notes: The condensate from the sushi refrigeration unit is draining into the hand sink. Condensate drainage and other nonsewage liquids must drain into a drain. PIC informed.
5-402.13
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Chicken was observed stored above beef in the walk-in cooler. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Person in charge lacks food safety knowledge
(corrected on site)
Inspector notes: No person in charge was present as needed at the time of inspection.
2-102.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink at the bar was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Inspector observed an employee filling a pot at the hand wash sink in the kitchen. A HANDWASHING SINK may not be used for purposes other than handwashing. PIC informed employee.
5-205.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Sanitizer bucket was observed stored in the hand-washing sink at the bar and sushi area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, knives) 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 (ice machine) were observed with black and brown biofilm. The food contact surfaces of equipment must be clean to sight and touch. See disposal.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic was observed held at 60 degrees Fahrenheit at the wok station. Per interview with PIC, garlic was put out less than 2 hours prior. PIC relocated garlic to prep unit at time of inspection. Tofu was observed held at 50 degrees Fahrenheit at the soup station (ice bath). Per interview with PIC, tofu was put in ice bath less than 1 hour prior. PIC added more ice at time of inspection. PIC informed on proper procedure for storing food on ice. 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)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Sauces and soups 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
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by burrows outside. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Per interview with PIC, PCS comes bi-weekly.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine in the kitchen. PIC informed.
4-302.14
Food stored improperly or exposed to contamination
Inspector notes: Chicken was observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor. PIC informed.
3-305.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed wiping cloth being used to cover dumplings.
3-307.11
Handwashing sign not posted
Inspector notes: The hand-washing sink at the bar was lacking signage. PIC informed.
6-301.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of sauce. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
22
Nov 29, 2023
Re-Inspection
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
Inspector notes: Chicken, tofu, and wontons observed held at 50-72 degrees Fahrenheit at the soup station. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed. Discussed how to proper procedure for storing food on ice.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils 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. Items are to be cleaned and sanitized before use.
4-601.11(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Green beans were observed stored on the floor in the cooking area, where employee was trimming them. Food must be stored at least 6 inches above the floor.
3-305.11
67
Oct 26, 2023
Environmental Complaint
5 critical violations. 3 major violations. 12 minor violations. 2 corrected on site.
View 20 violations
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 multiple areas of the kitchen. Single service items must be stored in a clean location.
4-903.11(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Employee observed using chlorine sanitizer mixed with Windex to clean the ice bin at the bar. The combination neutralizes the disinfectant properties.
7-204.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Egg rolls and chicken were observed marked with dates exceeding 7 days. Disposed.
3-501.18
Raw and ready-to-eat foods not properly separated
Inspector notes: Uncovered containers of ingredients were left out overnight. Uncovered containers of food were observed in the walk in cooler. Open bag of dry mustard observed in storage area of basement. Food must be protected from contamination by packaging, covered containers, or wrapping.
3-302.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items observed stored on the floor, and on 2x4 boards on the floor in the basement. Single service items must be stored at least 6 inches above the floor. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
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 equipment/utensils (slicer, mixer, and 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. Items are to be cleaned and sanitized before use.
4-601.11(A)
Cleaned equipment or utensils stored improperly
Inspector notes: Food containers observed stored on the floor beneath prep tables. Food containers must be stored at least 6 inches above the floor.
4-903.11(A)
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in areas of the facility. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility 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
Food storage containers not labeled with contents
Inspector notes: Working containers of 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
In-use utensils stored improperly between uses
Inspector notes: Scoops for dry ingredients observed stored on unclean surfaces (tops of the dry ingredient bins) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in the bowl of the food processor. After cleaning and sanitizing, equipment and utensils shall be air dried.
4-901.11
Physical facilities not in good repair
Inspector notes: The light panel above the soup urns was nonfunctional at time of inspection. The physical facilities must be maintained in good repair.
6-501.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: A woven material is used to line the bar cooler. 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.
4-101.19
Equipment not in good repair or proper adjustment
Inspector notes: One soup urn was not in good repair, with a rim piece missing. The bowl of the food processor was not in good repair, with a piece of plastic missing.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of multiple kitchen shelves, dry ingredient bins, rice table, delivery cart, rolling cart for large mixing bowl, mixer, slicer, knife rack, have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Contamination prevented during food preparation, storage & display
Inspector notes: The condensate from the new walk in cooler observed draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
In-use utensils: properly stored
Inspector notes: The dumpster area has an accumulation of palettes, filters, old equipment, litter, leaf litter, plywood boards, etc. The dumpster area must be maintained clean.
5-501.115
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the kitchen, walk in freezer, and walk in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
19
Frequently Asked Questions
When was Jackys Galaxie Restaurant last inspected?
The most recent health inspection at Jackys Galaxie Restaurant on file is from Feb 18, 2025. The public record contains four inspections in total.
What is the most common violation at Jackys Galaxie Restaurant?
Across the inspection record, “contamination prevented during food preparation, storage, & display” has been cited four times, more than any other issue at Jackys Galaxie Restaurant.
How does Jackys Galaxie Restaurant compare to other restaurants in North Providence?
Jackys Galaxie Restaurant most recently scored 58 out of 100, which is lower than the North Providence average of 81.
Has Jackys Galaxie Restaurant's inspection record improved over time?
Yes. Recent inspections at Jackys Galaxie Restaurant have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jackys Galaxie Restaurant 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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