Strive Kitchen and Bar
Last inspected: May 2, 2024
70
Score
Inspectors have visited Strive Kitchen and Bar four times, with records going back to 2023. On May 2, 2024, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The latest visit found four violations, down from nine violations the time before.
Adequate handwashing sinks properly supplied and accessible accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Providence restaurant, which scores around 80. On the whole, the file is mixed but not concerning.
4
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
May 2, 2024
Re-Inspection
3 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The upstairs bar is lacking a designated hand sink. Hand sinks must be used only for hand washing with proper signage and supplied with soap and paper towels.
5-204.11
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 are in development and the items that are raw or undercooked will be identified.
3-603.11
Sanitizer test kit not available
(corrected on site)
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the bar dishwashers. Inspector provided a small supply during inspection.
4-302.14
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The drip line from the soda dispenser was observed dripping into the hand sink at the downstairs bar. A hand-washing must not be used for purposes other than hand washing.
6-301.13
70
Apr 25, 2024
Routine
3 critical violations. 8 major violations. 7 minor violations. 3 corrected on site.
View 18 violations
Toxic retail products not separated from food items
Inspector notes: Chemicals were stored on a shelf above the prep sink in the basement.
7-301.11
Backflow prevention air gap not adequate
Inspector notes: The prep sink in the basement is lacking an air gap. It presently has an air break.
5-202.13
Cleaned equipment or utensils stored improperly
Inspector notes: Boxes of single use items are stored on the floor in the basement storage area.
4-903.11(A)
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No soap available at handwashing sink
Inspector notes: Soap was not available at the hand-washing sink in the upstairs bar. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the dish wash area was lacking paper towels.
6-301.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the upstairs bar dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC replaced empty sanitizer container during inspection.
4-601.11(A)
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine was taken out of service to be cleaned and sanitized. Ice was disposed.
4-601.11(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 56 degrees Fahrenheit in the prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, chicken was placed in prep unit 20-30 minutes prior. Food was taken to walk-in to rapidly chill.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Egg rolls that were prepared in advance were observed held at 63 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 disposed.
3-501.16(A)
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
Contamination prevented during food preparation, storage & display
Inspector notes: Ice was observed in the handwash sink at the upstairs bar. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Food contaminated by miscellaneous source
Inspector notes: Various food items were observed stored on the floor in the basement storage area. Food must be stored at least 6 inches above the floor.
3-307.11
Food contaminated by miscellaneous source
Inspector notes: Bags of greens were observed stored in direct contact with open containers of corn and pepperoni in the prep unit.
3-307.11
Single-service or single-use items not protected from contamination
Inspector notes: Utensils on the kitchen cook line 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.
4-904.11
Plumbing installed; proper backflow devices
Inspector notes: The hand-washing sink in the basement prep area was blocked by broom and dustpan, a pan was in the handwash sink on the cook line, sanitizer buckets were in the handwash sink in the dish area. A hand-washing sink shall be accessible at all times for employee use. Staff removed the pot and ani buckets during inspection.
6-301.13
Contamination prevented during food preparation, storage & display
Inspector notes: The drip line from the soda dispenser at the downstairs bar was observed draining into the hand sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
Consumer advisory provided for raw/undercooked animal foods
Inspector notes: Employees' clothing or other personal belongings were observed stored in the following areas: -on shelves and prep areas in kitchen -on rack with clean uniforms. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions. Staff moved personal belongings during inspection.
6-501.110
20
Sep 26, 2023
Reinspection for Opening
No violations found.
100
Sep 11, 2023
Opening
2 minor violations.
View 2 violations
Handwashing sign not posted
Inspector notes: Inspector observed the handwashing sinks lack proper signage.
6-301.14
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
90
Frequently Asked Questions
When was Strive Kitchen and Bar last inspected?
The most recent health inspection at Strive Kitchen and Bar on file is from May 2, 2024. The public record contains four inspections in total.
What is the most common violation at Strive Kitchen and Bar?
Across the inspection record, adequate handwashing sinks properly supplied and accessible has been cited four times, more than any other issue at Strive Kitchen and Bar.
How does Strive Kitchen and Bar compare to other restaurants in Providence?
Strive Kitchen and Bar most recently scored 70 out of 100, which is lower than the Providence average of 80.
Has Strive Kitchen and Bar's inspection record improved over time?
Yes. Recent inspections at Strive Kitchen and Bar have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about nine previously.
What does a medium risk rating mean?
A medium risk rating at Strive Kitchen and Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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