Rhode Island Country Club
Last inspected: Apr 3, 2025
67
Score
Across the available record, Rhode Island Country Club has four inspections on file, the first dated 2023. The latest inspection on file is from Apr 3, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to six violations.
“Non-food contact surfaces clean” accounts for the largest share of issues, appearing three times across the record.
Compared to other Barrington restaurants (averaging 84), there's room to close the gap. On the whole, the file is mixed but not concerning.
4
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 3, 2025
Routine
2 major violations. 4 minor violations. 2 corrected on site.
View 6 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Strainer was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing. Strainer was removed at the time of inspection.
5-205.11
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar. Establishment is to obtain thermo labels or similar internal temperature indicating device.
4-302.13
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Single service bowls and cups are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the upstairs area.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine in the basement have an accumulation of dust, dirt, food residue, and other debris. Non-food contacts surfaces must be cleaned to sight and touch.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: The walk-in cooler gasket was observed in poor repair. Gaskets must be maintained in good repair.
4-501.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the main entrance, 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
67
Jun 5, 2024
Routine
2 major violations. 2 minor violations. 2 corrected on site.
View 4 violations
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced Oxygen Packaged fish was observed thawing without oxygen being allowed being introduced into the thawing process. Fish was 35 Degrees Fahrenheit, packaged was cut open.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the bar.
4-302.14
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of debris.
4-602.13
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the prep unit by the grill line. Gaskets must be maintained in good condition.
4-501.11
74
May 24, 2023
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Backflow prevention air gap not adequate
Inspector notes: The Prep sink by the pasta station was observed lacking an air gap, the dishwasher in the bar area was observed with out an air gap. An air gap must be present to prevent the back flow of water. PIC has put in a maintenance request.
5-202.13
Required records available: shellstock tags, parasite destruction
Inspector notes: Shellstock tags did not have all of the required information. Time and date were lacking.
3-402.12
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Inspector notes: Wood is used in the construction of potato slicer. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material. PIC has order the required parts to move the slicer. Through discussion with PIC Correct by date has been determined.
4-101.17
74
May 11, 2023
Routine
4 critical violations. 5 major violations. 13 minor violations. 2 corrected on site.
View 22 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 arranging each type of food in equipment so that cross contamination of one type with another is prevented. Fish was observed stored below raw meat product.
3-302.11
Backflow prevention air gap not adequate
Inspector notes: The Prep sink by the pasta station was observed lacking an air gap, the dishwasher in the bar area was observed with out an air gap. An air gap must be present to prevent the back flow of water.
5-202.13
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (slicer, knives, ice machine(basement)) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice was voluntarily disposed of.
4-602.11
Plumbing system not maintained in good repair
Inspector notes: The hand sink in the dishwashing area is slow to drain. Sinks must be maintained in good repair.
5-205.15
Person in charge not controlling unsafe operations
Inspector notes: Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-103.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the dish area was blocked by a strainer, the hand sink on the line and pasta prep area was observed not operational. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: Shellfish tags did not have all of the required information. Time and date 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
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. (oysters,cesar dressing, meat cooked to order).
3-603.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3 Bay.
4-302.14
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the upstairs ice machine has an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Hot or cold food held at improper temperature
Inspector notes: French fries were observed held at 108 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling.
3-501.16(A)
Hot or cold food held at improper temperature
Inspector notes: Line prep unit 2 was observed held at 50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Misc - food items were voluntarily disposed of. Whipped butter was observed held at 60 DF product was voluntarily disposed of.
3-501.16(A)
Person in charge present, demonstrates knowledge, and performs duties
Inspector notes: Meat is being vacuumed packaged on site without an approved HACCP Plan. Establishment is to submit documents to RIDOH for approval. Establishment is not to vacuum pack until documents have been approved. One fish product was observed vacuumed packed - fish product was voluntarily disposed of.
8-201.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the side stair well, 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
Food stored improperly or exposed to contamination
Inspector notes: Ice cream was observed uncovered with condensate leaking into the ice cream - ice cream was voluntarily disposed of.
3-305.11
Required records available: shellstock tags, parasite destruction
Inspector notes: Potatos, and pasta is being processed in a room not designed for food processing. Food processing areas must be equipped with a hand sink and walls that are easily cleanable. The potato slicer was observed being shieled by cardboar to prevent splashing.
3-305.14
In-use utensils stored improperly between uses
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
Single-service or single-use items not protected from contamination
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-904.11
Proper hot holding temperatures
Inspector notes: Wood is used in the construction of the in the potato slicer area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.17
Equipment not in good repair or proper adjustment
Inspector notes: Walkin cooler door gasket was observed in poor repair.
4-501.11
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Signage for employee handwashing is lacking in the employees' restrooms.
5-501.17
No certified food protection manager
Inspector notes: At time of arrival food was being prepared, with out the presence of a trained food safety manager at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
17
Frequently Asked Questions
When was Rhode Island Country Club last inspected?
The most recent health inspection at Rhode Island Country Club on file is from Apr 3, 2025. The public record contains four inspections in total.
What is the most common violation at Rhode Island Country Club?
Across the inspection record, “non-food contact surfaces clean” has been cited three times, more than any other issue at Rhode Island Country Club.
How does Rhode Island Country Club compare to other restaurants in Barrington?
Rhode Island Country Club most recently scored 67 out of 100, which is lower than the Barrington average of 84.
Has Rhode Island Country Club's inspection record improved over time?
No. Recent inspections at Rhode Island Country Club have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rhode Island Country Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Rhode Island Country Club inspected?
Based on the inspection history on file, Rhode Island Country Club is inspected around two times per year on average.
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