Health Inspections: BJ's, Subway, Underground

Editor's Note: The following statements are from health inspection reports by the Rhode Island Department of Health, submitted in April.

BJ's Wholesale Club, 200 Stone Hill Road, Johnston — The Health Department noted five violations in April:

• The handsink in the chicken rotisserie area was blocked by (large gabage can). A handwashing sink shall be accessible at all times for employee use. Provide smaller garbage cans at this and all hand sinks.
• The chicken skewers had an accumulation of food and/or debris. The food contact surfaces of equipment must be clean to sight and touch.
• The nonfood-contact surfaces of the (deli display cooler) have an accumulation of dust, dirt, food residue and other debris. The nonfood-contact surfaces of the (panwasher-top ) have an accumulation of dust, dirt, food residue and other debris.
• The wall behind the knife rack in the meat area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
• The floor drains in the meat areas have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Subway, 2656 Hartfod Ave., Johnston — The Health Department noted three violations in April.

• Frozen food was observed thawing on the sink in standing water. 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.
• 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.
  
• Wet mop observed stored in mop sink.
  

Underground Billiards, 29 Plainfield St., Johnston — The Health Department noted eight violations in April:

• Soap was not available at the handsink in the kitchen. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
• The can opener, knives, and dishes had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
• The food-contact surfaces of equipment and utensils were not sanitized. The required utensil surface temperature of 160 degrees F was not achieved during the sanitizing cycle of the dishwasher as evidenced by the failure of the themolabel (temperature indicator) affixed to the surface of a utensil to turn black.
• The cutting boards in the (kitchen ) 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.
• Observed dirty tin foil on several shelves in kitchen.
• Top of deli unit located in the kitchen area was not in good repair.
• Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be installed in contact with stored ice.
• Base coving lacking at floor/wall junction in kitchen.