Louies Restaurant
Last inspected: Jul 29, 2024
100
Score
Going back to 2024, Louies Restaurant has four inspections in the public record. Inspectors last stopped by on Jul 29, 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 10 violations to zero.
Across the inspection history, physical facilities installed, maintained, & clean is the issue that surfaces most often, recorded four times.
The city-wide average for Providence sits at 80, putting Louies Restaurant on the better side of that line. Overall, the inspection record reads well.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 29, 2024
Environmental Complaint
No violations found.
100
Mar 25, 2024
Re-Inspection
2 major violations. 4 minor violations. 1 corrected on site.
View 6 violations
Ready-to-eat food not date marked
Inspector notes: Sausage observed with a date mark exceeding 7 days. PIC stated it had been frozen after prepared, and just removed from freezer. A system of date marking with date of preparation and the thawing date must be implemented.
3-501.17
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A towel observed in the hand-washing sink in the potato area. Ice observed in the hand-washing sink in the kitchen. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler and walk in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
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, and the food preparation area of the basement.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the grill, numerous food containers in the basement, have an accumulation of dust, dirt, food residue, and other debris. Several food containers have an accumulation of old paper stickers and adhesive.
4-602.13
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement food prep area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
67
Mar 8, 2024
Re-Inspection
3 major violations. 10 minor violations. 2 corrected on site.
View 13 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A bottle brush and scouring pad were observed in the hand-washing sink in the basement potato area. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (food containers in prep unit, food container holding salt pork in walk in cooler, and food processor bowls) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items were taken to be cleaned and sanitized before use.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Cut turkey and ham 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
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in areas of the establishment. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not in good repair
Inspector notes: The corner wall in the warewashing area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially in the basement 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
Equipment not in good repair or proper adjustment
Inspector notes: Food processor bowl, and some plastic food containers observed not in good repair, cracked with pieces missing.
4-501.11
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler. 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
Single-service or single-use items not protected from contamination
(corrected on site)
Inspector notes: Utensils in the cooking area displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees.
4-904.11
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked plastic drinking cups, and in numerous stacked plastic food containers. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
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 on the back kitchen storage shelf.
4-903.11(A)
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 stove areas beneath grill and stove prep table food storage containers in basement food storage containers in walk in cooler can opener base Fan on kitchen stairway to basement Numerous food containers have an accumulation of old paper stickers & adhesive
4-602.13
45
Feb 26, 2024
Routine
1 critical violation. 6 major violations. 21 minor violations. 6 corrected on site.
View 28 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (egg whites, shelled eggs) were observed stored above ready-to-eat foods (milk, potatoes) in the walk-in cooler and reach in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of the ice machine were observed with an accumulation of black biofilm and soil residue. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives, food containers in the potato area, mixer) 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)
Ready-to-eat food not date marked
Inspector notes: Sausage & peppers, ham, pancakes, potatoes 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
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
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
Fruits or vegetables not washed before use
Inspector notes: Strawberries were not washed before being cut. Raw fruits and vegetables must be thoroughly washed in water to remove soil and other contaminants before they are cut. Washed fruits and vegetables must be placed in clean sanitized containers, not the original container.
3-302.15
Physical facilities not in good repair
Inspector notes: The coving in the warewashing area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls 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
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Employee eating, drinking, or using tobacco in food area
(corrected on site)
Inspector notes: An open employees' beverage container was observed stored in a food preparation area (on the prep table in the back kitchen area). Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Handwashing sign not posted
Inspector notes: Hand sinks area lacking proper signage. A sign or poster reminding food employees to wash their hands must be posted at all hand washing sinks used by food employees.
6-301.14
Hot or cold food held at improper temperature
Inspector notes: Potatoes and beef observed held at 51-68 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Potatoes were placed on the grill to reheat, and beef was placed in refrigerator.
3-501.16(A)
Food storage containers not labeled with contents
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.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the basement, walk in cooler, walk in freezer, and cooking area. Food must be stored at least 6 inches above the floor.
3-305.11
Employee not wearing required hair restraint
(corrected on site)
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
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Wiping clothes were being stored in mop sink, and on shelves in the front cooking area. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
3-304.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knife observed stored with the handle in the lettuce.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Utensils in the cooking area are displayed with the food contact surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-904.11
Equipment or utensils not air-dried before storage
Inspector notes: Water observed in stacked plastic cups. After cleaning and sanitizing, equipment and utensils must be air dried.
4-901.11
Single-use articles reused
Inspector notes: Single use items are being reused for food preparation and storage. Single use items shall not be reused.
4-502.13
Gloves used incorrectly or not changed when required
Inspector notes: Employee observed cooking, then entering data on computer screen, and returning to cooking without changing gloves. Gloves must be used for one task only.
3-304.15(B)
Equipment not in good repair or proper adjustment
Inspector notes: Food equipment such as pots and plastic fish buckets observed not in good repair.
4-501.11
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: prep units bread filing cabinet 4 burner unit, grill bread machine mixer potato peeler dunnage racks shelves plastic soda crates used as dunnage racks refrigerators, including door tracks fryers area beneath grill etc.
4-602.13
Physical facilities not in good repair
Inspector notes: The ceiling in the basement storage area is in poor repair, with areas of missing ceiling material. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: Water pipes in the basement ceiling are poor repair, with water observed dripping on the floor at the bottom of the dining room stairs. The physical facilities must be maintained in good repair.
6-501.11
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
Physical facilities installed, maintained, & clean
Inspector notes: Employees' clothing or other personal belongings were observed stored on top of items in front of storage shelves, and on top of prep unit. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
17
Frequently Asked Questions
When was Louies Restaurant last inspected?
The most recent health inspection at Louies Restaurant on file is from Jul 29, 2024. The public record contains four inspections in total.
What is the most common violation at Louies Restaurant?
Across the inspection record, physical facilities installed, maintained, & clean has been cited four times, more than any other issue at Louies Restaurant.
How does Louies Restaurant compare to other restaurants in Providence?
Louies Restaurant most recently scored 100 out of 100, which is higher than the Providence average of 80.
Has Louies Restaurant's inspection record improved over time?
Yes. Recent inspections at Louies Restaurant have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at Louies Restaurant 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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