Health Inspections: Schultzy's Snack Shack, Subway

The Rhode Island Health Department noted the violations at the following Portsmouth establishments in June:

Schultzy's Snack Shack - The following violations were noted during an inspection on June 10.

• Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator (such as raw hamburgers over bread and hot dogs). Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

• The screen door to the outside, located in the back, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

• The facility is lacking test strips to measure the concentration of the quaternary sanitizing solution for the 3-bay sink.

• The receptacle in the employee's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

• Chicken, egg patties and guacamole were observed thawing on the counter. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing. Items were moved to the walk-in.

• The door to the outside was open during the inspection, doors must remain closed to avoid the entry of pests.

• Food items stored on floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.

• The cutting boards on the deli display case are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

• The pre-flush spray hose at the 3-bay sink is hanging below the flood rim. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.

• A hose is connected to the faucet at the mop sink and to the faucet outside the back door. These faucets are lacking backflow prevention devices. An approved backflow prevention device is required in order to prevent backflow of a solid , liquid or gas contaminant into the water supply at each point of use at a food establishment.

• The floor in the back has a strip that is constructed of unsealed cement which is not durable, easily cleanable or nonabsorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas suject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas and toilet rooms.

• Protective shielding is not provided for the lights in the back room. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.