West Valley Soup and Sauce
Last inspected: Aug 28, 2025
61
Score
West Valley Soup And Sauce Inc, located in West Warwick, RI, has undergone two inspections to date. During the most recent inspection on August 28, 2025, the facility was classified as moderate risk and cited for three critical violations and one minor violation related to cooling, chemical storage, and thawing procedures.
2
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Aug 28, 2025
Routine
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer solution was in excess of 400 parts per million (ppm). A quaternary ammonia sanitizer solution applied to food contact surfaces must be applied at the strength as indicated on the manufacturers' label. Dispenser to be serviced. Solution must be diluted until sanitizer is dispensed at an adequate ppm range. Buckets were refilled with appropriate sanitizer solution.
7-204.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Pasta, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Pasta was dated for yesterday and observed at 46-47 degrees. PIC, voluntarily disposed of food. Per PIC, establishment will switch to 2 inch sheet pans for cooling.
3-501.14
Food thawed using improper method
(corrected on site)
Inspector notes: ROP Lobster was observed thawing with package in tact. Lobster was still partially frozen. ROP lobster was removed. Proper thawing procedures reviewed with PIC.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink.
4-302.14
61
Aug 8, 2024
Routine
2 critical violations. 3 major violations. 1 minor violation. 2 corrected on site.
View 6 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap (air break.) A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Raw and ready-to-eat foods not properly separated
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. PIC relocated chopped clams at the time of inspection. Food storage guide printed for PIC.
3-302.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was blocked by hot hold equipment. A hand-washing sink shall be accessible at all times for employee use.
5-205.11
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
Improper cooling methods used
(corrected on site)
Inspector notes: Pasta was observed cooling in covered plastic containers. Proper cooling methods reviewed with PIC. Pasta was moved from plastic containers to metal sheet pans and placed in freezer to rapidly cool.
3-501.15
Food stored improperly or exposed to contamination
Inspector notes: Boxes of food containers were observed stored on the floor. Food containers must be stored at least 6 inches above the floor.
3-305.11
52
Nearby Restaurants