Ri School of Design Catering
Last inspected: Nov 6, 2025
95
Score
Ri School Of Design Catering in Providence, RI, has a history of low-risk inspection results across four recorded visits. During the most recent inspection on November 6, 2025, the facility received a score of 95 with one minor violation regarding the design and maintenance of food and non-food contact surfaces.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 6, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: The stand mixer whisks were observed in poor repair, with whisk tines missing. Whisks were taken out of service.
4-501.11
95
Nov 21, 2024
Re-Inspection
No violations found.
100
Nov 19, 2024
Routine
1 critical violation. 6 major violations. 3 minor violations. 5 corrected on site.
View 10 violations
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Hot & cold water available; adequate pressure
Inspector notes: The hot water temperature at the hand washing sink along the wall closest to the bakery was 69 degrees. Hot water at hand washing sinks must be at least 100 degrees.
5-103.11
Food-contact surfaces: cleaned and sanitized
Inspector notes: The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees Fahrenheit was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the thermolabel (temperature indicator) affixed to the surface of a utensil to turn black. Service was called during inspection, and 2 other dishwashers will be used until the main dishwasher is working properly.
4-501.112
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers (spray bottle) used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Recently prepared chicken and lentil salad were observed wrapped in refrigerator C at 110 and 64 degrees.PIC took to walk-in to rapidly chill.
3-501.15
Warewashing facilities: installed, maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machines.
4-302.13
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by a cart. A hand-washing sink shall be accessible at all times for employee use.
6-301.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The flour scoops are stored on an unclean surface (top of the flour bins) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Staff placed scoops on trays during inspection.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils (whisks and paddles) in the large standing crock are displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.
4-903.11(A)
41
Dec 6, 2023
Routine
No violations found.
100
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