Olympia Tea Room
Last inspected: Sep 27, 2024
90
Score
Inspectors have visited Olympia Tea Room three times, with records going back to 2024. Olympia Tea Room was last inspected on Sep 27, 2024. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly six violations before.
When inspectors have written things up, “warewashing facilities” has been the most frequent reason, cited three times.
Olympia Tea Room scores about where you'd expect for a Westerly restaurant. Overall, the inspection record reads well.
3
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 27, 2024
Re-Inspection
1 major violation.
View 1 violation
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Establishment is lacking a 3-bay sink. Establishment has a 2-bay sink and a dishwasher. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. A 3-bay sink must be installed.
4-301.12
90
Sep 12, 2024
Re-Inspection
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta, rice, and mashed potatoes, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Per person in charge, food had been in the refrigerator since the day prior. Food was voluntarily disposed of (see attached disposal form).
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Food was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Establishment is lacking a 3-bay sink. Establishment has a 2-bay sink and a dishwasher. A sink with at least 3 compartments shall be provided for manual washing, rinsing, and sanitizing equipment and utensils. A 3-bay sink must be installed.
4-301.12
70
Aug 29, 2024
Routine
5 critical violations. 4 major violations. 1 minor violation. 8 corrected on site.
View 10 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta and egg noodles, which were prepared in advance, were not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Pasta was observed held at 76 F and egg noodles at 91 F in the refrigerator. Per person in charge, pasta and egg noodles were cooked 3 hours prior to inspection. Pasta and egg noodles were voluntarily disposed of (see attached disposal form). Proper cooling methods were reviewed with the person in charge. Cooling logs were given to the person in charge and must be filled out for review upon reinspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sausage was observed held at 45 degrees Fahrenheit in cold drawer #2. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, sausage had been in the cold drawer for more than 4 hours. Sausage was voluntarily disposed of (see attached disposal form). The cold drawer had an ambient air temperature of 45 degrees Fahrenheit. The cold drawer was taken out of service and must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Cold drawer must be repaired/replaced/adjusted.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Bean dip was observed held at 44 degrees Fahrenheit on ice. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, bean dip had been on ice for about 2.5 hours. Bean dip was relocated to a refrigeration unit during time of inspection. Establishment must discontinue storing time/temperature control for safety foods on ice.
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label.
7-204.11
Bare hand contact with ready-to-eat food
(corrected on site)
Inspector notes: An employee was observed touching ready to eat food arugula with bare hands. Food employees must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves, or dispensing equipment. Arugula was voluntarily disposed of (see attached disposal form).
3-301.11
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Establishment is lacking a 3-bay sink. Establishment has a 2-bay sink and a dishwasher. A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. A 3-bay sink must be installed.
4-301.12
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellfish tags were observed not stored in chronological order and did not have the date when the last shellfish was used from the bag. 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
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta was placed hot in the refrigerator in containers greater than four inches deep. Pasta was relocated to sheet pans and placed in the freezer to rapidly cool.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (lobster) was observed thawing with the package intact. ROP seafood must be removed from the package when thawing. ROP lobster was observed held at 28 degrees Fahrenheit during time of inspection. An employee removed the ROP lobster from the package during time of inspection.
3-501.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in sanitizer between uses.
3-304.12
30
Frequently Asked Questions
When was Olympia Tea Room last inspected?
The most recent health inspection at Olympia Tea Room on file is from Sep 27, 2024. The public record contains three inspections in total.
What is the most common violation at Olympia Tea Room?
Across the inspection record, “warewashing facilities” has been cited three times, more than any other issue at Olympia Tea Room.
How does Olympia Tea Room compare to other restaurants in Westerly?
Olympia Tea Room most recently scored 90 out of 100, which is about the same as the Westerly average of 88.
Has Olympia Tea Room's inspection record improved over time?
Yes. Recent inspections at Olympia Tea Room have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Olympia Tea Room 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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