Antonios Pizza by the Slice

Inspector notes: Several food items were observed held at 47 to 51 degrees Fahrenheit in the cold rail unit (held in shallow pans). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Based on time food items were stocked from colder refrigeration, foods were moved to colder refrigeration to rapidly cool at the time of inspection.

Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the kitchen high temp. dish machine. PIC is to obtain testing device. (Owner on site ordering Thermometer at time of inspection.)

Inspector notes: The following food items were observed held in refrigeration above 41 degrees Fahrenheit... - 2 pans of pasta were observed held at 46 and 51 degrees Fahrenheit in the Pasta/Burger Prep Unit. Both pans of pasta were voluntarily disposed of at the time of inspection. - Pico de Gallo and Mozzarella Cheese were observed at 45 and 44 degrees Fahrenheit respectively in the cold rail unit. Based on time items were moved from the walk-in for service, food items were moved back to the walk-in cooler for cooling at the time of inspection. (Pico de Gallo and Mozzarella were observed stored in shallow pans compared to other colder items in deep pans. PIC to instruct staff to use deep pans to ensure food items are held further into the cold zone of the cold rail. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. The Can Opener was moved for proper cleaning/sanitizing at the time of inspection.

Inspector notes: Several food items in the walk-in cooler were observed not marked with the date of preparation. 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. Per the PIC, all items in the walk-in cooler were prepared within the past 7 days. PIC to review proper date marking with employees.

Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the kitchen high temp. dish machine. PIC is to obtain testing device.

Inspector notes: A knife was observed stored between 2 prep units in the kitchen cookline area in between uses. Knife was relocated at time of inspection. Proper storage of in-use utensils was discussed at the time of inspection.

Inspector notes: Single-use/single-service containers (removed from protective packaging) were observed not stored inverted in the cookline area. Single-use/single-service containers were inverted and arranged for proper storage at the time of inspection.

Inspector notes: The facility is lacking thermo-labels or similar internal temperature indicating device for the dish machine in the kitchen area. Per the PIC, temperature indicating device is to be obtained.

Inspector notes: At the time of inspection, the Air Gapped Drain Pipe below the Prep Sink in the kitchen area was observed to be clogged/backed-up to the top of the pipe. Plumbing system clog/blockage is to be addressed and maintained in good repair.

Inspector notes: A bottle of medicine was observed to be stored in the back kitchen prep area near to the deli slicer. Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. The bottle of medicine was relocated at the time of inspection.

Inspector notes: Meatballs held in a double boiler setup on the cooktop were observed held at 104 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Meatballs were properly reheated at the time of inspection.

Inspector notes: Food contact surfaces of the deli slicer (cleaned previous day) and a knife in the clean knife storage rack were observed with an accumulation of food/debris. The food contact surfaces of equipment must be clean to sight and touch. Equipment was set for proper wash/rinse/sanitize at the time of inspection.

Inspector notes: The FOOD ESTABLISHMENT shall obtain approval from the REGULATORY AUTHORITY (RIDOH CFP) for use of Time as a Public Health Control for the holding of sliced pizza out of temperature control. Written Food Safety Plan and Log Sheet for use of Time as a Public Health Control to be submitted to RIDOH CFP as soon as possible. (Information left with PIC at the time of inspection.)

Inspector notes: Thermo-labels or a similar internal temperature indicating device for the dish machine at the time of inspection. Establishment is to have testing device(s) available for routine checking of the high temp. dish machine.

Inspector notes: At the time of inspection, paper towels used for drying hands after washing were observed stored near or above food, food prep, and or clean equipment storage areas. Paper towels are to be stored in a manner that prevents possible contamination of food, food contact/prep surfaces, clean equipment and single use/single service articles.

Inspector notes: At the time of inspection, scoop(s) used for dispensing of dry ingredients were observed to have their handles touching the food. 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. Scoop(s) adjusted at the time of inspection.

Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety that is registered/licensed with the RIDOH Center for Food Protection. Application for Certified Food Safety Manager License was left with the PIC at the time of inspection. Application to be submitted as soon as possible.