Thirsty Beaver Pub and Grub
Last inspected: Apr 24, 2024
90
Score
Going back to 2023, Thirsty Beaver Pub and Grub has four inspections in the public record. Inspectors last stopped by on Apr 24, 2024. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been moving in the right direction: six violations last time, two this time.
Across the inspection history, physical facilities installed, maintained, & clean is the issue that surfaces most often, recorded four times.
The city-wide average is 88, putting Thirsty Beaver Pub and Grub squarely in typical territory. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 24, 2024
Re-Inspection
2 minor violations.
View 2 violations
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement (maintenance room) area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The floors and the walls in the kitchen behind the cookline and the ware-washing area was observed with an accumulation of food/soil debris - The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
90
Apr 22, 2024
Environmental Complaint
3 critical violations. 4 minor violations. 3 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as egg) were observed stored above ready-to-eat foods (such as leafy greens and other prepared foods) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Various food items prepared on-site were observed with a date mark exceeding 7 days. 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. Food was voluntarily disposed of by person in charge.
3-501.18
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm) at the 3-bay sink. A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following utensils were observed improperly stored: 1) Tongs were observed stored on the side of the oven 2) Scoop was observed stored in stagnant water 3) Containers/bowls were used as scoop - All utensils were relocated to the proper location
3-304.12
Equipment or utensils not clean
Inspector notes: The following was observed of non-food contact surfaces: 1) The inside of the prep unit observed with water pooling on the bottom interior shelf 2) interior and exterior of the reach-in coolers observed with an accumulation of food debris 3) The exterior of the dish machine observed with an accumulation of dust/food debris 4) The wires above the prep units observed with an accumulation of dust
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The following was observed: 1) The floors in the basement next to the water tank was observed with excess water pooling next to the stairway - Establishment to send proof of repairs/evaluation from plumber/maintenance of source of pooling water in basement. Failure to comply may result in disciplinary action. 2) The floors and the walls in the kitchen behind the cookline and the ware-washing area was observed with an accumulation of food/soil debris - The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement (maintenance room) area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
52
Oct 27, 2023
Re-Inspection
1 critical violation. 5 minor violations. 1 corrected on site.
View 6 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Inspector observed coleslaw with a date mark exceeding 7 days. Items prepped on site should be used within 7 days. PIC voluntarily disposed of product.
3-501.18
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Equipment not in good repair or proper adjustment
Inspector notes: 2 door refrigerator located in the kitchen area was not in good repair(inadequate ambient temperatures).PIC removed food product to another refrigeration unit. Establishment not allowed to store TCS foods in unit until serviced/repaired.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the 2 dr reach in coolers, chest freezers, and refrigerators in basement have an accumulation of food residue and other debris.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The ceilings in basement area is in poor repair(holes). The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the kitchen and warewashing area have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
67
Oct 12, 2023
Routine
2 critical violations. 4 major violations. 9 minor violations. 3 corrected on site.
View 15 violations
Physical facilities installed, maintained, & clean
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Ecolab technician serviced dishwasher during inspection.
4-501.114
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch.PIC voluntarily disposed of ice.
4-602.11
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of kitchen staff, Soup was placed hot in the refrigerator in containers greater than four inches deep.
3-501.15
Evidence of pests or pest control inadequate
Inspector notes: The presence of fruit flies is not controlled as evidenced by live activity in bar, kitchen, and basement 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
Proper cooling methods used; adequate equipment for temperature control
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine at the ware washing area.
4-204.115
Food-contact surfaces: cleaned and sanitized
Inspector notes: Thermometers are lacking in the all refrigeration unit(s). 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.
4-203.12
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
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Broccoli and cheese soup 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.PIC voluntarily disposed of soup.
3-501.16(A)
In-use utensils stored improperly between uses
Inspector notes: Bowls and cups are being used as scoops in food product and ice . Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the 2 dr reach in coolers, chest freezers and refrigerators in basement have an accumulation of food residue and other debris.
4-601.11(B)
Insects, rodents, & animals not present
Inspector notes: The receptacles 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.
5-501.17
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the kitchen and warewashing area have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The ceilings in the basement area is in poor repair(holes). The physical facilities must be maintained in good repair.
6-501.11
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the kitchen area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
32
Frequently Asked Questions
When was Thirsty Beaver Pub and Grub last inspected?
The most recent health inspection at Thirsty Beaver Pub and Grub on file is from Apr 24, 2024. The public record contains four inspections in total.
What is the most common violation at Thirsty Beaver Pub and Grub?
Across the inspection record, physical facilities installed, maintained, & clean has been cited four times, more than any other issue at Thirsty Beaver Pub and Grub.
How does Thirsty Beaver Pub and Grub compare to other restaurants in Cranston?
Thirsty Beaver Pub and Grub most recently scored 90 out of 100, which is about the same as the Cranston average of 88.
Has Thirsty Beaver Pub and Grub's inspection record improved over time?
Yes. Recent inspections at Thirsty Beaver Pub and Grub have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Thirsty Beaver Pub and Grub means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Thirsty Beaver Pub and Grub inspected?
Based on the inspection history on file, Thirsty Beaver Pub and Grub is inspected around seven times per year on average.
Nearby Restaurants