Ymca Camp Fuller/Greater Providence Ymca
Last inspected: Aug 12, 2025
78
Score
Ymca Camp Fuller/Greater Providence Ymca appears in inspection records three times, starting in 2024. Inspectors last stopped by on Aug 12, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around five violations to closer to three violations per visit over the last few inspections.
“Proper cooling methods used” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 87, which Ymca Camp Fuller/Greater Providence Ymca's 78 doesn't quite reach. The full picture is one of consistent compliance.
3
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Aug 12, 2025
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Prior to inspection, breakfast sausage was placed hot in the refrigerator in a four inch deep pan covered with plastic wrap. Plastic wrap was pulled back to ensure sausage was loosely covered to allow for rapid cooling
3-501.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener, choppers, and blades) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. At the time of inspection, the equipment was taken out of service and brought to the dish area to be properly washed rinsed and sanitized.
4-601.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the flow pressure of the high temp rinse cycle was observed to randomly drop below 15 psi (not during all cycles). Call for service was made at the time of inspection.
4-501.11
78
Jul 30, 2024
Re-Inspection
1 major violation. 1 minor violation.
View 2 violations
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 (temperature observed at 150 degrees Fahrenheit during the rinse cycle). Per the PIC, service call was conducted. New parts due to be installed to repair the Hot Water Booster. PIC to instruct kitchen workers to use sanitizer solution for proper sanitizing of equipment/utensils until repaired.
4-501.112
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils in the dining area were observed not organized in a way in baskets to prevent the lip surfaces of utensils from being touched while grabbing the handles of other utensils. 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)
86
Jul 17, 2024
Routine
1 critical violation. 3 major violations. 4 minor violations. 3 corrected on site.
View 8 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: At the time of inspection, leafy greens and cut veggies were observed held at 69 degrees Fahrenheit in the produce walk-in cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per the PIC, the walk-in cooler was maintaining proper ambient temperature of 41 degrees Fahrenheit or below earlier in the morning. Based on time and temperature of food items observed, foods were moved to colder refrigeration at the time of inspection.
3-501.16(A)
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. Establishment is to use 3 bay sink Quaternary Ammonium sanitizer for proper sanitizing after washing and rinsing.
4-501.112
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. At the time of inspection, the slicer was out of service until properly washed rinsed and sanitized.
4-601.11(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of the PIC, Breakfast Sausage was placed hot in the refrigerator in covered containers greater than four inches deep. Sausages were placed in shallow containers for rapid cooling at the time of inspection.
3-501.15
Physical facilities not cleaned at required frequency
(corrected on site)
Inspector notes: The floor in the dish machine area has an accumulation of soil residue, debris, and biofilm. The physical facilities shall be cleaned as often as necessary to keep them clean. Floor was cleaned at the time of inspection.
6-501.12
Cleaned equipment or utensils stored improperly
Inspector notes: Utensils in the dining area were observed stored in baskets with the lip surfaces touching handles. 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)
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the produce walk-in cooler located in the kitchen area was not in good repair. Unit was observed to be maintaining an ambient temperature of 80 degrees Fahrenheit. Per the PIC, a service order is in place for repairs. Unit is not to be used for storage of Time/Temperature Control for Safety Foods until serviced/repaired.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following were observed to have an accumulation of dust, dirt, food residue, and other debris... - Kitchen shelving - Equipment storage trays Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Walk-In Fan Shrouds
4-602.13
52
Frequently Asked Questions
When was Ymca Camp Fuller/Greater Providence Ymca last inspected?
The most recent health inspection at Ymca Camp Fuller/Greater Providence Ymca on file is from Aug 12, 2025. The public record contains three inspections in total.
What is the most common violation at Ymca Camp Fuller/Greater Providence Ymca?
Across the inspection record, “proper cooling methods used” has been cited two times, more than any other issue at Ymca Camp Fuller/Greater Providence Ymca.
How does Ymca Camp Fuller/Greater Providence Ymca compare to other restaurants in South Kingstown?
Ymca Camp Fuller/Greater Providence Ymca most recently scored 78 out of 100, which is lower than the South Kingstown average of 87.
Has Ymca Camp Fuller/Greater Providence Ymca's inspection record improved over time?
Yes. Recent inspections at Ymca Camp Fuller/Greater Providence Ymca have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Ymca Camp Fuller/Greater Providence Ymca 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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