La Castellana Bakery
Last inspected: Sep 4, 2024
95
Score
The health department has logged three inspections at La Castellana Bakery, the earliest from 2024. La Castellana Bakery was last inspected on Sep 4, 2024. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Compared to the prior visit, the count dropped from nine violations to one.
Proper hot holding temperatures accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Providence restaurant scene, where the average is 80, this is a stronger showing. The full picture is one of consistent compliance.
3
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 4, 2024
Re-Inspection
1 minor violation.
View 1 violation
Sewage & waste water properly disposed
Inspector notes: The condensate from the (3 Dr ) refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
95
Aug 19, 2024
Re-Inspection
2 critical violations. 1 major violation. 4 minor violations. 3 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Chicharron, chicken wings, and tamales) was observed held at (93-119) 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 informed and reheated food product above 165 degrees.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various food product was observed held at (48-50 ) degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of food product.
3-501.16(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (dough mixer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC moved near warewashing area to be washed and sanitized.
4-601.11(A)
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a bakers rack of pastries. A hand-washing sink shall be accessible at all times for employee use.
6-301.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the (kitchen area ), is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of (dry food 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
Equipment not in good repair or proper adjustment
Inspector notes: 2 DR Reach in and 3 Dr reach in located in the kitchen area was not in good repair. Ambient temperatures observed at 46 and 48 degrees Fahrenheit. Establishment not allowed to store any TCS products until repaired and/or replaced.
4-501.11
55
Aug 6, 2024
Routine
3 critical violations. 4 major violations. 4 minor violations. 7 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (pan of cooked rice) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: (Various food product) was observed held at (103-129) 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 food product to 165 degrees Fahrenheit.
3-501.16(A)
Food is unsafe, adulterated, or misrepresented
(corrected on site)
Inspector notes: Parmesan cheese was observed with mold. PIC voluntarily disposed of cheese.
3-101.11
No soap available at handwashing sink
(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.
6-301.11
Food label missing or inaccurate
Inspector notes: Working containers of dry 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.
3-602.11
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
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Physical facilities installed, maintained, & clean
Inspector notes: The ceiling in the (kitchen) area is covered with tiles that are not smooth, durable, and easily cleanable.
6-201.16
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a bakers rack of pastries. A hand-washing sink shall be accessible at all times for employee use.
6-301.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the (back kitchen area ), is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed tamales being stored in plastic bags in the hot hold unit. PIC removed from bags and informed to cease practice.
3-307.11
35
Frequently Asked Questions
When was La Castellana Bakery last inspected?
The most recent health inspection at La Castellana Bakery on file is from Sep 4, 2024. The public record contains three inspections in total.
What is the most common violation at La Castellana Bakery?
Across the inspection record, proper hot holding temperatures has been cited three times, more than any other issue at La Castellana Bakery.
How does La Castellana Bakery compare to other restaurants in Providence?
La Castellana Bakery most recently scored 95 out of 100, which is higher than the Providence average of 80.
Has La Castellana Bakery's inspection record improved over time?
Yes. Recent inspections at La Castellana Bakery have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about nine previously.
What does a low risk rating mean?
A low risk rating at La Castellana Bakery 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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