Health Inspections: Anna D's Cafe, Scampi's, Flo's

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

Anna D's Cafe - The following violations were noted during an inspection on June 20.

• Boxes of single service items are stored on the floor in the back storage area. Single service items must be stored 6" off the floor in, a clean dry location. Shelving is in the process of being made for this area.

The following violations were noted during an inspection on June 10.

• An employee was observed washing their hands at the 3 bay sink. Food employees shall clean their hands in a designated handwashing sink, not in a service (mop)sink, warewashing or food prep sink.

• The handsink in the kitchen was blocked by equipment. A handwashing sink shall be accessible at all times for employee use.
  

• Bagged soup was not heated before being placed in the hot hold unit for hot holding. 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 F for hot holding. Soup was removed and heated to 160 degrees.

• Food cases, and containers were stored on the floor in the back kitchen area, the storage area and in the ice cream area. Food must be stored at least 6 inches above the floor.

• The slicer was stored adjacent to the hand sink exposing it to splash. The slicer needs to be relocated away from the sink or a splash guard is required. It is recommended that the slicer be covered after cleaning to avoid contamination until next use.

• Utensils were displayed with the lip surface up. Utensils are to be stored so that only the handles are touched by employees and consumers if consumer self-service is provided.

• Boxes of single service items were stored on the floor in the storage area and the ice cream area.

• The three door refrigeration unit in the front area, had an ambient temp of 48 degrees. Gallons on milk and other cartons are sored in the unit. This unit is opened frequently and was very full during inspection, some milk was moved to another unit to help with airflow and temp dropped to 42 by end of inspection. Manager will monitor unit, to ensure proper temps are being met; and service will be called if needed.

• The floors throughout the facility, under equipment, and around the perimeter have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Flo's Clam Shack - The following was noted during an inspection on June 10.

• No violations were marked out on this inspection.

Scampi's - The following was noted during an inspection on June 10.

• No violations were marked out on this inspection.