Koi House Cafe & Bar
Last inspected: Feb 15, 2024
74
Score
Across the available record, Koi House Cafe & Bar has five inspections on file, the first dated 2023. On Feb 15, 2024, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result. Koi House Cafe & Bar's record stops at Feb 15, 2024, more than two years back, so current conditions may differ.
Things are looking better: the most recent inspection turned up five violations, compared to 10 violations previously.
Food & non-food contact surfaces cleanable comes up most often, recorded four times in the inspection record.
Compared to other North Providence restaurants (averaging 81), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
5
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 15, 2024
Re-Inspection
1 major violation. 4 minor violations. 1 corrected on site.
View 5 violations
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Cold vegetable salad was observed marked with a wrong date. 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. Disposed.
3-501.17
Single-service or single-use items not protected from contamination
Inspector notes: Clean storage shelves observed lined with towels.
4-904.11
Equipment not in good repair or proper adjustment
Inspector notes: Numerous plates and bowls observed in poor repair, with chips missing.
4-501.11
Equipment not in good repair or proper adjustment
Inspector notes: The prep unit was not in good repair, nonfunctional at time of inspection.
4-501.11
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on gravel. 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
74
Feb 1, 2024
Routine
6 critical violations. 6 major violations. 6 minor violations. 5 corrected on site.
View 18 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Buckets of chicken broth, and a colander of 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
Improper handwashing procedure
(corrected on site)
Inspector notes: An employee did not use soap - as there was none at the bar hand sink she stated she had washed her hands at - while washing his/her hands. Food employees must use a cleaning compound (soap) as part of hand cleaning procedures.
2-301.12
Cleaned equipment or utensils stored improperly
Inspector notes: Knives and vegetable peeler observed stored in a bin with paint brushes, pens, and other unclean items.
4-903.11(A)
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 kitchen.
4-903.11(A)
Raw and ready-to-eat foods not properly separated
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 arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Food contacted unclean equipment or utensils
(corrected on site)
Inspector notes: Rice was observed on walk in shelf in a legless colander, so that the unclean shelf was directly in contact with rice. Rice must be protected from contamination. Disposed.
3-304.11
Ready-to-eat food not date marked
Inspector notes: Broth, egg rolls, and rice 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. Chicken broth, and rice were placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Thermometers are lacking in the lowboy refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204.112
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 (can opener, slicer, vegetable peeler, knives, cutting board, food containers on counters & shelves) 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)
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
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients were not labeled with the common name of the food, or stored 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 stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the basement dry storage area. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Plastic bin lid, and wood-handled spoon not in good repair, with cracks, impacting their ability to be cleaned and sanitized. A knife was observed with a chipped blade. Disposed.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the counters, shelves, cart in wok area, knife rack, can opener base, sheet pans on speed rack in walk-in cooler, and shelf below steam table have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Thermometers provided & accurate
Inspector notes: The dumpster outside is located on gravel. 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
Physical facilities not cleaned at required frequency
Inspector notes: The area outside the kitchen has an accumulation of trash, litter, rocks, and construction debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
17
Dec 27, 2023
Reinspection for Opening
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Handwashing sign not posted
(corrected on site)
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.
6-301.14
Handwashing sign not posted
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking proper signage.
6-301.14
78
Dec 21, 2023
Reinspection for Opening
1 major violation. 5 minor violations. 1 corrected on site.
View 6 violations
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine was observed with an accumulation of food and debris, debris was observed in the ice. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Handwashing sign not posted
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in prep area in the kitchen and the hand-washing sink at the front bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC obtained soap and paper towels during inspection.
6-301.14
Equipment not in good repair or proper adjustment
Inspector notes: Drain plugs are lacking for the 3 bay sink at the bar.
4-501.11
Plumbing installed; proper backflow devices
Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.
5-203.13
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing.
6-202.14
Adequate ventilation & lighting; designated areas used
Inspector notes: There is no area designated for employee belongings. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
70
Dec 8, 2023
Opening
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Sewage backflow not prevented
Inspector notes: The ice machine is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Open food (containers of dry ingredients) observed stored in unfinished basement. No open food is to be stored in the basement.
3-302.11
Food contacted unclean equipment or utensils
Inspector notes: Rice observed stored on unclean walk in cooler shelves in perforated colander, where food is touching the shelves through the perforations. Rice was voluntarily disposed of.
3-304.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Non-food contact surfaces clean
Inspector notes: The bar, the warewashing area, and the food prep area near the back door are lacking hand-washing sinks. Sinks must be designated in all areas, and fully equipped with soap, paper towels, and a sign reminding food employees to wash their hands.
5-204.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (numerous food containers, equipment, and utensils 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)
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Food storage containers not labeled with contents
Inspector notes: Numerous working containers of ingredients are not labeled with the common name of the food, or are stored in old food containers with original labels on. 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 stored improperly or exposed to contamination
Inspector notes: Food was observed stored on the floor in the basement. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. 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
In-use utensils stored improperly between uses
Inspector notes: Numerous utensils observed stored on an unclean surfaces (top of the smoker, broiler, and tubes above the wok area) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the kitchen are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Single-use articles reused
Inspector notes: Numerous food containers (buckets, boxes, and number 10 cans) are being reused for food preparation and production. Single-use items shall not be reused.
4-502.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units, tubes above wok area, shelves in the walk in cooler, dry ingredient storage containers, shelves below cooking area, can opener base, etc. have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The walk in freezer is in poor repair, with condensate dripping from the fan soffit onto shelves and wrapped food beneath. The physical facilities must be maintained in good repair. All food in that area is to be removed so that no condensate drips on it.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The ansul system pipes beneath the hood have an accumulation of oil droplets. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The painted high ceiling above the wok cooking area is in poor repair, with peeling paint. The physical facilities must be maintained in good repair.
6-501.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the kitchen do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed throughout the establishment. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
20
Frequently Asked Questions
When was Koi House Cafe & Bar last inspected?
The most recent health inspection at Koi House Cafe & Bar on file is from Feb 15, 2024. The public record contains five inspections in total.
What is the most common violation at Koi House Cafe & Bar?
Across the inspection record, food & non-food contact surfaces cleanable has been cited four times, more than any other issue at Koi House Cafe & Bar.
How does Koi House Cafe & Bar compare to other restaurants in North Providence?
Koi House Cafe & Bar most recently scored 74 out of 100, which is lower than the North Providence average of 81.
Has Koi House Cafe & Bar's inspection record improved over time?
Yes. Recent inspections at Koi House Cafe & Bar have turned up fewer violations than earlier ones, with the latest finding around five violations compared to about 10 previously.
What does a medium risk rating mean?
A medium risk rating at Koi House Cafe & Bar 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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