Kerris Cafe
Last inspected: Sep 5, 2024
86
Score
The inspection history at Kerris Cafe is still short, with only two visits logged. Inspectors last stopped by on Sep 5, 2024. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around 18 violations to closer to three violations per visit over the last few inspections.
The pattern that stands out is “non-food contact surfaces clean”, which has been cited two times.
The city-wide average for Providence sits at 80, putting Kerris Cafe on the better side of that line. The file should reassure diners considering a visit.
2
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Sep 5, 2024
Re-Inspection
3 minor violations.
View 3 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the area beneath the grill, the can opener, and can opener base have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for one panel of ceiling lights in the kitchen. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. A work order has been submitted to post office maintenance.
6-202.11
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. Employee has been enrolled in class.
2-102.12
86
Aug 26, 2024
Routine
3 critical violations. 10 major violations. 5 minor violations. 3 corrected on site.
View 18 violations
Food not cooled to safe temperature within required time
Inspector notes: Soup, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours.
3-501.14
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)
Adequate ventilation & lighting; designated areas used
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-200 ppm.
4-501.114
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonia sanitizing solution for the 3 bay sink.
4-302.14
Person in charge not controlling unsafe operations
Inspector notes: Establishment does not have an allergen statement. English Food Allergies What You Need to Know
2-103.11
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. English Responding to Vomiting and Diarrhea
2-501.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A large tea urn observed in the hand-washing sink. 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) 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: Deli meats are marked with the date of preparation, then placed in the freezer. The date for thawing is needed. 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. Soup was placed hot in the walk in cooler in a covered plastic container greater than four inches deep.
3-501.15
Consumer advisory not provided for raw or undercooked food
Inspector notes: Hamburgers and eggs are served raw or undercooked to the customer's request. A written consumer advisory (on the menu, table tent, or placard) is not provided to the consumer informing them of the significantly increased risk associated with certain vulnerable consumers eating such food in a raw or undercooked form.
3-603.11
Food label missing or inaccurate
Inspector notes: Juices, cookies, and milks packaged in the food establishment are lacking 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
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
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for one light panel in the back kitchen. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
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.
2-102.12
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
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: grill table beneath grill can opener base sheet pans on cooling rack in walk in Freezers have an accumulation of frost and debris
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially in the walk in cooler, cooking area, and behind the soda dispensers 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
18
Frequently Asked Questions
When was Kerris Cafe last inspected?
The most recent health inspection at Kerris Cafe on file is from Sep 5, 2024. The public record contains two inspections in total.
What is the most common violation at Kerris Cafe?
Across the inspection record, “non-food contact surfaces clean” has been cited two times, more than any other issue at Kerris Cafe.
How does Kerris Cafe compare to other restaurants in Providence?
Kerris Cafe most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has Kerris Cafe's inspection record improved over time?
Yes. Recent inspections at Kerris Cafe have averaged around three violations per visit, down from roughly 18 earlier in the record.
What does a low risk rating mean?
A low risk rating at Kerris Cafe 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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