Lucky Dog Tavern
Last inspected: Apr 25, 2024
100
Score
Lucky Dog Tavern has only two inspections on file, a thin record to work from. The newest entry in the record is dated Apr 25, 2024. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around 20 to closer to zero violations per visit.
Across the inspection history, “proper eating, tasting, drinking, or tobacco use” is the issue that surfaces most often, recorded two times.
The city-wide average for North Smithfield sits at 82, putting Lucky Dog Tavern on the better side of that line. There isn't much in the file that would give a customer pause.
2
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 25, 2024
Re-Inspection
No violations found.
100
Apr 3, 2024
Routine
3 critical violations. 4 major violations. 13 minor violations. 8 corrected on site.
View 20 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: A bag of Romano cheese was observed in an uncovered container of mozzarella cheese. Food must be protected from contamination by packaging, covered containers, or wrapping. Mozzarella cheese was disposed of.
3-302.11
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. Employee's cell phone observed stored in a bin of single service items.
4-903.11(A)
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: Bacon observed marked with a date exceeding 7 days. Disposed.
3-501.18
Food thawed using improper method
(corrected on site)
Inspector notes: Veal was observed thawing in a container of water on the counter. Fish was observed thawing in the food prep sink with the running water overflowing into the shrimp thawing below. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
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
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
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Shellstock tags did not have all of the required information. The last dates of use were lacking. Shellfish tags must be maintained for 90 days in chronological order and the date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-402.12
In-use utensils stored improperly between uses
(corrected on site)
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
(corrected on site)
Inspector notes: Knives observed stored on an unclean surface (along the lid of prep unit, and on a side table beneath the salad dressing unit) 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 not in good repair or proper adjustment
Inspector notes: The mixer whisk was not in good repair, with wires broken off.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the knife rack have an accumulation of dust, dirt, food residue, and other debris. The basement chest freezer has an accumulation of frost and debris.
4-602.13
Physical facilities not in good repair
Inspector notes: One light beneath the hood was nonfunctional during inspection. The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The basement ceiling above the chest freezer has an accumulation of dust, cobwebs, and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Insects, rodents, & animals not present
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-501.110
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 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. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food.
2-401.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Eggs observed held at 60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
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
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, 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
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
22
Frequently Asked Questions
When was Lucky Dog Tavern last inspected?
The most recent health inspection at Lucky Dog Tavern on file is from Apr 25, 2024. The public record contains two inspections in total.
What is the most common violation at Lucky Dog Tavern?
Across the inspection record, “proper eating, tasting, drinking, or tobacco use” has been cited two times, more than any other issue at Lucky Dog Tavern.
How does Lucky Dog Tavern compare to other restaurants in North Smithfield?
Lucky Dog Tavern most recently scored 100 out of 100, which is higher than the North Smithfield average of 82.
Has Lucky Dog Tavern's inspection record improved over time?
Yes. Recent inspections at Lucky Dog Tavern have averaged around zero violations per visit, down from roughly 20 earlier in the record.
What does a low risk rating mean?
A low risk rating at Lucky Dog Tavern 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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