Warwick Country Club
Last inspected: Oct 3, 2024
100
Score
Public records show three inspections at Warwick Country Club stretching back to 2023. The most recent visit was on Oct 3, 2024. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around zero violations across recent inspections versus roughly seven violations before.
When inspectors have written things up, “approved thawing methods used” has been the most frequent reason, cited two times.
Restaurants in Warwick average 86, so Warwick Country Club is doing better than most peers. Overall, the inspection record reads well.
3
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 3, 2024
Re-Inspection
No violations found.
100
Sep 19, 2024
Routine
2 critical violations. 4 major violations. 2 minor violations. 3 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sliced cheese was observed being held in the Sandwich Prep Unit at 44 degrees Fahrenheit in a shallow pan. Per the PIC, the cheese was recently placed into the prep unit. Cheese was moved to colder refrigeration. Items in the prep unit to be stored in deeper pans to allow for foods to be in better contact with the cold zone of the refrigeration.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
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 potentially raw or undercooked by using an asterisk at the food item alerting the customer to the advisory provided.
3-603.11
Improper cooling methods used
(corrected on site)
Inspector notes: Previously prepared food items were observed on an ice bath at 46 to 47 degrees Fahrenheit. Food items prep and set for cold holding are to be properly cooled to 41 degrees Fahrenheit or below prior to setting for use at the cookline. Food items were moved to colder refrigeration to properly cool to 41 degrees Fahrenheit or below. (Water was added to the ice for proper cold holding at the time of inspection.)
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: At the time of inspection, Reduced Oxygen Packaged Lobster was observed stored in refrigeration in its intact packaging at 36 degrees Fahrenheit. REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. Lobster packaging was sliced open for proper storage at the time of inspection.
3-501.13
Variance obtained for specialized processing methods
Inspector notes: At the time of inspection, beef that is Reduced Oxygen Packaged on site was observed stored in refrigeration. Establishment is to discontinue the process of Reduced Oxygen Packaging of any product until a request for Variance and a proper HACCP Plan is submitted to and approved by the RIDOH Center for Food Protection.
8-103.11
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the pressure gauge to the kitchen dish machine was not in good repair. Observed to be broken and not giving a reading (dish machine was tested and observed to be properly sanitizing by use of thermo-labels)
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food-contact surfaces of the ice machine and freezer/refrigeration surfaces were observed to have an accumulation of dust, dirt, food residue, and other debris. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
45
Aug 9, 2023
Routine
5 major violations. 1 minor violation. 1 corrected on site.
View 6 violations
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Lobster was observed thawing with the package in tact. ROP seafood must be thawed with package not in tact or completely removed from package. Package was sliced open. PIC to review procedures with staff.
3-501.13
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.
4-204.115
Required records available: shellstock tags, parasite destruction
Inspector notes: The date when the last shellfish was used from the bag must be noted on the shellfish tag.
3-203.12
Equipment or utensils not clean
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. PIC to contact dish machine company. Establishment may use machine to wash and rinse utensils/dishes but all utensils/dishes must be sanitized at the 3-bay sink
4-601.11(A)
Food contaminated by miscellaneous source
Inspector notes: Utensils were stored immediately next to the hand sink located next to the walk-in. A splash guard must be installed to prevent potential contamination.
3-307.11
58
Frequently Asked Questions
When was Warwick Country Club last inspected?
The most recent health inspection at Warwick Country Club on file is from Oct 3, 2024. The public record contains three inspections in total.
What is the most common violation at Warwick Country Club?
Across the inspection record, “approved thawing methods used” has been cited two times, more than any other issue at Warwick Country Club.
How does Warwick Country Club compare to other restaurants in Warwick?
Warwick Country Club most recently scored 100 out of 100, which is higher than the Warwick average of 86.
Has Warwick Country Club's inspection record improved over time?
Yes. Recent inspections at Warwick Country Club have averaged around zero violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Warwick Country Club 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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