Kingston Pizza

Inspector notes: Chicken tenderloins in the large prep unit were observed held at 44-45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. (PIC elected to voluntarily dispose of chicken tenderloins immediately upon notice.)

Inspector notes: The door to the outside, located in the back kitchen area, is not tight-fitting (gap at base of door). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The floor in the front and back kitchen areas 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: At the time of inspection, the following equipment was observed to be in poor repair/in need of adjustment... - During the sanitizing cycle of the high temp dish machine, the flow pressure gauge was observed to be reading below 10 PSI. The flow pressure of the fresh hot water sanitizing rinse (PSI) was not between 15-25 PSI as required. Unit was observed to be properly sanitizing per the positive test using a thermo-label at time of inspection. Sanitizing flow pressure gauge is to be adjusted/replaced. - The digital thermometer to the dish machine was observed reading zero at time of sanitizing cycle (Unit observed to be properly sanitizing with thermo-label). Digital thermometer is to be adjusted/repaired - The several refrigeration unit gaskets were observed to be worn/torn Equipment is to be maintained in good repair.

Inspector notes: Several areas of wall coverings were observed to be loosening creating gaps exposing the inner wall structure and in poor repair. The physical facilities must be maintained in good repair.

Inspector notes: At the time of inspection, several food items were observed held at 47-49 degrees Fahrenheit. 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 door to the walk-in cooler was left open for a while for setup and delivery and was observed at 33 degrees Fahrenheit prior to opening. At the time of inspection, the walk-in cooler was not recovered to 41 degrees Fahrenheit or below. Food items were relocated to colder refrigeration at the time of inspection.

Inspector notes: At the time of inspection, the walk-in cooler was observed to be maintaining an ambient temperature of 40 to 47 degrees Fahrenheit. Per the PIC, the walk-in cooler was serviced since previous inspection and observed to be maintaining an ambient temperature of 33 degrees Fahrenheit prior to business. PIC moved food product to colder refrigeration at the time of inspection. Use of the walk-in cooler is not to be used for TCS Food storage until serviced and/or recovered to and is observed to be maintaining an ambient temperature of 41 degrees Fahrenheit or below throughout. (At the time of inspection, the walk-in cooler was adjusted to a colder setting.) Service was called same day.

Inspector notes: Several food items in the walk-in cooler were observed held at 44 - 45 degrees Fahrenheit (Walk-In Cooler was observed not holding proper ambient temperature at the time of inspection). Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items were moved to colder refrigeration at the time of inspection.

Inspector notes: No person in charge, certified in food safety, was present as needed at the time of inspection. Per the PIC, the Licensed Food Safety Manager is off. Food Safety Course is currently signed up for to have additional employee certified in food safety available at all times as needed.

Inspector notes: At the time of inspection, frozen meatballs were observed thawing on the prep sink counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Meatballs were moved to refrigeration at the time of inspection.

Inspector notes: Several areas of the physical facilities were observed to be in poor repair... - Wall coverings were observed to be loosening creating gaps exposing the inner wall structure - Ceiling tiles in areas of the kitchen were observed to be missing exposing the ceiling structure above The physical facilities must be maintained in good repair.

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: At the time of inspection, the following incorrect storage of in-use utensils was observed... - Bowls are being used as scoops in containers of dry ingredients. - Handles of cups used for dispensing dry ingredients were observed to be in contact with 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.

Inspector notes: At the rime of inspection, the following equipment was observed to be in poor repair... - The walk-in cooler was observed to be maintaining an ambient temperature of 52 degrees Fahrenheit (ice build up in the fan unit). At the time of inspection, all foods were moved to colder refrigeration and the unit was shut down for defrosting. Call was made for service at the time of inspection. - The slice blade surface was observed to be pitted/worn. New blade is due for next day. - The several refrigerator/freezer gaskets were observed to be worn/torn Equipment is to be maintained in good repair. Per the PIC, replacement gaskets are currently on order.

Inspector notes: The non-food contact surfaces of kitchen shelving, refrigeration shelving, and refrigeration gaskets 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. - Shelving surfaces in the kitchen and within the walk-in coo

Inspector notes: The outside dumpster flip top lid was open at the time of inspection. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered. The lid to the dumpster was closed at the time of inspection.