Midway Pizza House
Last inspected: Feb 18, 2025
86
Score
Across the available record, Midway Pizza House has four inspections on file, the first dated 2023. The latest inspection on file is from Feb 18, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about four violations before that.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded four times.
The city-wide average is 88, putting Midway Pizza House squarely in typical territory. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 18, 2025
Re-Inspection
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
Person in charge not present
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager course. Per person in charge, additional employees have been signed up to take a food safety manager course. Please email inspector proof of completion of a food safety manager course.
2-101.11
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Food was observed uncovered in the cold-hold unit. Food must be covered to prevent miscellaneous sources of contamination.
3-307.11
86
Feb 4, 2025
Routine
5 critical violations. 1 major violation. 1 minor violation. 5 corrected on site.
View 7 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as deli meat and cheese) in the refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as deli meat and cheese during storage.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 48-50 degrees Fahrenheit in the low boy unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 47 degrees Fahrenheit during time of inspection. Low boy unit must not be used until it can maintain an internal food temperature of 41 degrees Fahrenheit or below. Low boy unit must be repaired/replaced/adjusted.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Food was observed held at 46-47 degrees Fahrenheit in prep unit #1. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, food had been in the unit since the day prior. Food was voluntarily disposed of (see attached disposal form). The ambient air temperature was observed at 41-43 degrees Fahrenheit during time of inspection. Prep unit must be monitored and taken out of service if it cannot maintain an internal food temperature of 41 degrees Fahrenheit or below.
3-501.16(A)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Turkey was observed held at 46 degrees Fahrenheit in the sandwich prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, turkey was placed in the prep unit about an hour prior to inspection. Turkey was relocated to the walk-in cooler to rapidly cool. Turkey was observed stored over the fill line. Establishment must discontinue storing food over the fill line.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Ricotta cheese was observed expired, date marked 12/27/24, in the prep unit #1. Ricotta cheese was voluntarily disposed of (see attached disposal form).
3-501.18
Person in charge not present
Inspector notes: Establishment did not have a person in charge that has successfully completed an approved food safety manager course. Please email inspector proof that additional employees have been enrolled and completed an approved food safety manager course.
2-101.11
Food contaminated by miscellaneous source
Inspector notes: Food was observed uncovered in the cold-hold units. Food must be covered to prevent miscellaneous sources of contamination.
3-307.11
41
Sep 26, 2023
Re-Inspection
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Per person in charge, she is scheduled to take the course this Monday. Please email inspector proof of completion of a food safety course.
2-102.12
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
90
Sep 5, 2023
Routine
4 critical violations. 1 major violation. 3 minor violations. 4 corrected on site.
View 8 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 25 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. A new chlorine sanitizing solution was mixed to 50 ppm during time of inspection.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Meatballs in tomato sauce were observed held at 128 degrees Fahrenheit in the hot hold unit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Meatballs were observed held over the fill line. Per person in charge, meatballs had been out of temperature for an unknown amount of time. Meatballs were voluntarily disposed of (see attached disposal form).
3-501.16(A)
Time used as public health control not properly documented
Inspector notes: Establishment is not consistently filling out the time logs for the pizza.
3-501.19
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals (cleaner) was stored with food (on top of canned goods). Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Food label missing or inaccurate
(corrected on site)
Inspector notes: Food (salad and cannoli) packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Both were relocated behind the counter during time of inspection.
3-602.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Please email inspector proof of enrollment in a certified food safety managers course.
2-102.12
Food stored improperly or exposed to contamination
Inspector notes: Containers of food were observed uncovered and stacked on top of each other in the cold-hold units. Food must be covered to prevent contamination from the premises.
3-305.11
43
Frequently Asked Questions
When was Midway Pizza House last inspected?
The most recent health inspection at Midway Pizza House on file is from Feb 18, 2025. The public record contains four inspections in total.
What is the most common violation at Midway Pizza House?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Midway Pizza House.
How does Midway Pizza House compare to other restaurants in Westerly?
Midway Pizza House most recently scored 86 out of 100, which is about the same as the Westerly average of 88.
Has Midway Pizza House's inspection record improved over time?
Yes. Recent inspections at Midway Pizza House have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Midway Pizza House 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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