R&R Supermarket
Last inspected: Jul 11, 2024
86
Score
Going back to 2024, R&R Supermarket has three inspections in the public record. R&R Supermarket was last inspected on Jul 11, 2024. Low risk means the most recent visit produced few or no significant findings.
Recent inspections show fewer violations than earlier ones, with the latest at one versus 10 before.
Looking across the full record, proper hot holding temperatures is the recurring theme, flagged three times.
Among Providence restaurants, the typical score is 80; R&R Supermarket is comfortably above that bar. Taken together, the history is a positive one.
3
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jul 11, 2024
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Empanadas were observed held at 118-124 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.
3-501.16(A)
86
Jun 26, 2024
Routine
2 critical violations. 12 major violations. 4 minor violations. 9 corrected on site.
View 18 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.
3-302.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Beef, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours.
3-501.14
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the meat area was lacking paper towels.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: The hand-washing sink in the kitchen and meat area were lacking signage.
5-205.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cut melon was 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.
3-501.16(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various foods were 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
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: Soap was not available at the hand-washing sink in the meat area. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
5-205.11
Food thermometer not available or accessible
Inspector notes: Thermometers are lacking in the prep unit. 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.
4-302.12
Food label missing or inaccurate
(corrected on site)
Inspector notes: Salad packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of insects is not controlled as evidenced by small flying insects in meat area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
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
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: Plantains were observed held at 99 degrees Farenheit. PIC reheated.
3-401.13
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Empanadas were observed held at 113-118 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.
3-501.16(A)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Various foods were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: Ambient of prep unit was 52 degrees Fahrenheit. Ambient of produce display case was 60 degrees Fahrenheit. PIC called for service, see disposal.
4-501.11
18
Jan 4, 2024
Opening
1 major violation. 1 minor violation.
View 2 violations
Insufficient number of handwashing sinks
Inspector notes: The meat area does not have a hand-washing sink that is conveniently located and/or readily accessible. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.
5-203.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the kitchen and meat area do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
86
Frequently Asked Questions
When was R&R Supermarket last inspected?
The most recent health inspection at R&R Supermarket on file is from Jul 11, 2024. The public record contains three inspections in total.
What is the most common violation at R&R Supermarket?
Across the inspection record, proper hot holding temperatures has been cited three times, more than any other issue at R&R Supermarket.
How does R&R Supermarket compare to other restaurants in Providence?
R&R Supermarket most recently scored 86 out of 100, which is higher than the Providence average of 80.
Has R&R Supermarket's inspection record improved over time?
Yes. Recent inspections at R&R Supermarket have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about 10 previously.
What does a low risk rating mean?
A low risk rating at R&R Supermarket 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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