Pvd Pizza Kingston

Inspector notes: Previously sliced deli meats were observed held in refrigeration beyond seven days from the date of preparation. Food items were voluntarily disposed of by the PIC at the time of inspection.

Inspector notes: The front area hand-washing sink was lacking paper towels. Paper towels were provided at the time of inspection.

Inspector notes: Food contact surfaces of equipment/utensils (food strainers) hanging in a clean equipment area were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Utensils were moved to the dish area for proper cleaning at the time of inspection.

Inspector notes: The presence of rodents (mice) is not controlled as evidenced by the following: - 7 dead/trapped mice (on glue boards and/or snap traps) - droppings throughout the kitchen area, front storage/service area, the employee bathroom, and the hallway/stairway leading to the upstairs storage area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Per the PIC, the establishment was just increased to be inspected by pest control 2x monthly. (Pest control reports reviewed at the time of inspection.) As per the evidence observed at the time of inspection, the PIC is to ensure the following: - Protect all foods/condiments from possible adulteration/contamination by pests - All equipment surfaces are to be routinely cleaned and sanitized prior to daily business - Seal/fill any possible gaps and entry points - Submit Pest Control reports to health inspector for review

Inspector notes: 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. Certified Food Safety Manager License Application was printed for the PIC at the time of inspection.

Inspector notes: Several trapped rodents (mice) were observed on glue boards/snap traps at the time of inspection. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Inspector notes: The back door of the facility was observed with a gap at the base that is to be sealed and tight fitting to protect against the entry of insects and rodents.

Inspector notes: The following equipment was observed in need of repair/adjustment: - The gasket to a single door cooler was observed to be in need of replacement (torn). - The drip-pan below the sliding door cooler is accumulating water and not evaporating

Inspector notes: The non-food-contact surfaces of various kitchen equipment was observed to have an accumulation of dust, dirt, food residue, and other debris. Equipment is to be cleaned as often as necessary to keep them clean and to preclude the buildup of food and debris.

Inspector notes: The grease and refuse dumpster area was observed to have excessive grease and debris around it. A storage area(s) for refuse, grease, recyclables, or returnables shall be maintained free of litter and debris and maintained clean.

Inspector notes: The grease/refuse dumpsters outside were observed located on dirt beyond the paved area. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain. (PIC is to request dumpsters to be moved/relocated onto the paved area.)

Inspector notes: The facility was observed to have an accumulation of droppings, soil residue and food debris under and behind equipment throughout the kitchen, hot water tank closet, and storage areas. The physical facilities shall be cleaned as often as necessary to keep them clean and to aid in the current pest control program.

Inspector notes: Canned tomato sauce was observed heated to 105 degrees Fahrenheit in the hot hold unit. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees Fahrenheit for hot holding. Sauce was properly reheated at the time of inspection.

Inspector notes: Cake slices repackaged in the establishment and held for customer self-selection in the open-air cooler are lacking labels. Food packaged/repackaged 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. Per the PIC, the cooler unit is to be moved to behind the counter for employees to pass items to customers at the point of sale until proper labels are available.

Inspector notes: At the time of inspection, the following equipment was observed in need of repair/adjustment... - The wall mounted Quaternary Ammonium dispenser at the 3-bay sink was observed not properly dispensing chemical for proper food contact sanitization. Employees are to manually add and test sanitizer solution to the 3-bay sink until unit is adjusted. - The faucet to the 3-bay sink was observed to be leaking/spraying water when in use. Equipment is to be maintained in good repair.