Lunch Box Cafe
Last inspected: Feb 18, 2025
67
Score
The Lunch Box Cafe in Cranston, RI, has undergone four health inspections, with the most recent assessment on February 18, 2025, resulting in a moderate risk designation. This inspection identified one critical violation, two major violations, and one minor violation related to food protection management, storage practices, and consumer advisories. The facility’s historical record shows a consistent pattern of moderate risk ratings across all inspections.
4
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 18, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (fish) were observed stored above ready-to-eat foods (limes) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC to review storage procedures with staff.
3-302.11
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Per PIC, New menus will be printed.
3-603.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the sanitizing solution for the 3-bay sink.
4-302.14
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH. Per manager, wife will submit application by end of day. ServSafe expires 2027.
2-102.12(A)
67
Feb 4, 2025
Routine
3 critical violations. 3 major violations. 4 minor violations. 4 corrected on site.
View 10 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Boxes of fish were observed stored above ready-to-eat foods (limes) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Spanish food storage poster provided.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various TCS foods was observed held at below 135 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Per PIC foods were recently cooked. Foods were reheated. Foods must be maintained above 135 or below 41 degrees. Food should not be held out of temperature.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Various TCS foods were observed held above 41 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were relocated to refrigeration.
3-501.16(A)
Ready-to-eat food not date marked
Inspector notes: Various food was 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
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
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 certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety certified with RIDOH. Application printed.
2-102.12
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
Cutting surfaces scratched, scored, or no longer cleanable
(corrected on site)
Inspector notes: The cutting boards are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting board disposed of.
4-501.12
Physical facilities not in good repair
Inspector notes: The tiles near the 3-bay sink area is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
39
Nov 21, 2023
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 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. Per interview with PIC, prep sink is not in use and will be removed.
5-402.11
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various food product was 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 the outside back area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
74
Nov 7, 2023
Routine
1 critical violation. 3 major violations. 10 minor violations. 3 corrected on site.
View 14 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
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
Ready-to-eat food not date marked
Inspector notes: Food product was 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
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Thermometers are lacking in the all refrigeration unit(s). 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.
4-203.12
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the kitchen area. 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
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: Pot were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Mor Santo(orange juice and milk mixture) was observed held at (46) 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 product.
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
Equipment not in good repair or proper adjustment
Inspector notes: Prep unit located in the kitchen area was not in good repair(inadequate ambient temperatures).Per interview with PIC, food product was prepped an hour prior to inspection were moved to another refrigeration unit. Establishment not allowed to store any TCS food in unit until repaired/serviced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces of have accumulation of debris: 1.shelves in walk in cooler and throughout kitchen observed with food and/or other debris. 2.shelves in front counter area (rodent droppings and other debris).
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The ceilings in the kitchen area has an accumulation of soil residue and/or other debris. 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 floors in the walk in freezer area is in poor repair(broken tiles). The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors throughout the facility including walk in coolers 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 outside back area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
39
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