Joeyos

Inspector notes: Currently, the establishment does not employ a full-time, on-site manager certified in food safety that is registered with the RIDOH Center for Food Protection (Previous Food Safety Manager License expired). Application for Certified Food Safety Manager License printed and supplied to PIC at the time of inspection.

Inspector notes: The non-food-contact surfaces of the refrigeration and shelving equipment in the kitchen area were observed to have an accumulation of dust and debris. Equipment is to be cleaned as often as necessary to keep them clean and to preclude the build-up of soil residue and debris.

Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Per the PIC, plumber is to be called to install the mop sink on hand.

Inspector notes: The following areas of the physical facilities were observed in need of repair/adjustment... - The tile floor in the kitchen and front service area is in poor repair. Tiles were observed to be cracked/chipped/missing. - The wall behind the reach-in freezer was observed to have exposed wallboard/sheetrock (shelf was removed) and in need of patching or resealing. - The wall where the Pizza Oven exhaust pipe passes through was observed in need of repair (gaps at the pipe, patchwork needed) The physical facilities must be maintained in good repair.

Inspector notes: The following areas in the kitchen area were observed to have an accumulation of soil residue and food debris... - The floor and walls behind and under the refrigeration and shelving equipment - The ceiling vent cover in the pizza oven area - Fixtures/utility parts behind the cookline equipment The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Cheese(s) was 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. Date added at time of inspection.

Inspector notes: The following areas of the physical facilities were observed in need of repair/adjustment... - The tile floor in the kitchen area is in poor repair. Tiles were observed to be cracked/chipped/missing. - The ceiling light shield in the kitchen area was observed to be cracked/broken - The Pizza Oven exhaust pipe was observed to be detached/separating The physical facilities must be maintained in good repair.

Inspector notes: The following areas in the kitchen area were observed to have an accumulation of soil residue and food debris... - The floor and walls behind and under the equipment - The ceiling vent cover in the pizza oven area - The pizza oven exhaust vent at the wall The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The non-food-contact surfaces of the prep unit shelving was observed to have an accumulation of dust and debris. Equipment is to be cleaned as often enough to prevent build-up of soil residue.

Inspector notes: The facility is lacking a mop sink. At least one mop sink or one curbed cleaning facility equipped with a floor drain must be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste.

Inspector notes: At the time of inspection, 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. (Sanitizer was adjusted at the time of inspection and observed to be working properly at 50-100 ppm by end of inspection.)

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of the owner, previously cooked Pea Soup set for cooling was placed hot in the refrigerator in a covered containers greater than four inches deep. Pea Soup was placed in a shallow container for more rapid cooling at the time of inspection.

Inspector notes: The floor in the kitchen area was observed to have an accumulation of soil residue and food debris under/behind equipment. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: The floor in the kitchen area is covered with tiles that are no longer smooth, durable, and easily cleanable (cracked/chipped). Physical facilities are to be maintained in good repair.)