B. T.'s Restaurant, 8613 Jefferson Davis Highway, Fredericksburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: B. T.'s Restaurant
Address: 8613 Jefferson Davis Highway, Fredericksburg, Virginia
Total inspections: 15
Last inspection: Dec 10, 2008

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Repeat Observed containers of chafing fuel stored above dry foods such as dry red chili peppers.
December 10, 2008Follow-up11Details / Comments
  • 0470 A 4 - Critical (REPEAT) Observed the following foods stored without being in packages, in covered containers, or wrapped: two buckets of hot sauce/barbeque sauce left out and uncovered on the prep table in between the grill and the stove (CORRECTED DURING INSPECTION). Observed open bag of peppers and onions, and package of pepperoni left open in reach in freezers.
  • 0540 - Critical Repeat Food in contact with soiled equipment or utensils. PIC stated that in-use utensils are cleaned shiftly.
  • 0820 A 2 - Corrected During Inspection Critical (REPEAT) Ham (49'F), Cheese (51'F), sour cream (49'F), and shell eggs (49'F st) cold holding at improper temperatures.
  • 1190 - The ambient air temperature measuring device (degrees F) located in the sandwich preparation cooler and the reach in freezer in the pizza prep area are not accurate.
  • 1320 - Repeat There was no temperature measuring device located in the reach in cooler in the pizza preparation area.
  • 1570 - (REPEAT)Several reach in freezers have large accumulations of frost build up and was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - (REPEAT) The dish machine does not automatically turn off when the cycles are over.
  • 1770 A - Critical (REPEAT) The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board on the sandwich prep unit.
  • 2260 - Critical (REPEAT)Backflow or backsiphonage prevention device not installed on the waterline connected to the ice machine.
  • 2810 - Repeat Floor or floor covering in the bar area is not smooth and easily cleanable. Floor in the bar area is made of wood that is no longer properly sealed to make it smooth and easily cleanable.
  • 2920 - (REPEAT) The door to the handicapped restroom is not self-closing.
  • 3080 - (REPEAT) Less than 50 foot candles of light was noted in the pizza preparation area and in the dishwashing area.
  • 3140 - Corrected During Inspection (REPEAT) Food for employee use only was not stored seperately from food intended for customer consumption. Box of canned jellies stored with bottles/containers of condiments intended for customer use.
  • 3170 - (REPEAT) Coving throughout the facility is in need of repair. Re-seal coving to walls in areas where it is peeling away, such as several areas in the pizza preparation room.
  • 3180 - (REPEAT)Though improved, the floors in the bar area have an accumulation of garbage such as plastic cups and beer bottles.
  • 3220 - Repeat Mops not hung up to air dry.
  • 3260 - Repeat Employees personal items, such as clothing and shoes, are being stored in the handi-capped accessible rest-room and on top of a reach in cooler near the bar area.
  • 3300 - Repeat Facility is storing large quantities of unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Critical (REPEAT) Containers of various cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of toxics (Dirtex window cleaner) stored on shelf with drinks and onions. Observed spray bottle of Febreeze room freshener spray stored on bar. Observed containers of silicone stored on top of the ice machine and chafing fuel stored with single service items.
  • 3380 - Corrected During Inspection Critical Concentration of chlorine in wiping cloth bucket measured at over 200 parts per million.
  • 3460 - Critical (REPEAT) Medicines are located on the dry storage shelves in the food preparation area and also in the bar area. Observed peroxide stored with dry food goods.
  • 3490 - (REPEAT) Items such as lotion, eye drops and other personal care items stored in such a way that they could contaminate equipment.
November 04, 2008Follow-up813Details / Comments
  • 0260 - Corrected During Inspection Critical The sliced ham in the sandwich prep cooler is unsound or adulterated.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed a package of raw pork stored above containers of commercially prepared salad dressings, observed a container of raw chicken thawing in a reach in cooler stored on top of a case of beer.
  • 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: two buckets of hot sauce/barbeque sauce left out and uncovered on the prep table in between the grill and the stove. According to PIC, these food items are left out for a few days at a time in this condition.
  • 0540 - Critical Food in contact with soiled equipment or utensils. PIC stated that in-use utensils are cleaned shiftly.
  • 0570 - Wiping cloths improperly stored between use. Wiping cloths are stored in a bucket of water. When tested by EHS for chlorine concentration, 0 parts per million registered on the test strip.
  • 0820 A 2 - Corrected During Inspection Critical Sliced tomato (54'F) cold holding at improper temperatures.
  • 1180 - The meat thermometer/temperature measuring device (degrees F) located in the food preparation area is not accurate. The thermometer is scaled in 10'F increments.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar area. There was direct contact this equipment and stored ice intended for consumption.
  • 1320 - There was no temperature measuring device located in the reach in cooler in the pizza preparation area.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1560 - There are several reach in coolers/freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1570 - The dish machine does not automatically turn off when the cycles are over. The pizza prep cooler was observed with an accumulation of condensation on the bottom shelf was observed in a state of disrepair and damaged.
  • 1570 - Bar glass reach in cooler has a large accumulation of frost built up on the inside, and was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the interior surfaces of the microwave, the meat slicer, the soda holster and gun, several plates and other utensils/food contact materials were stored with accumulations of dust, and several in-use utensils have encrusted food particles on them.
  • 1800 - Repeat In general, the nonfood contact surfaces throughout the facility have accumulations of grime and debris. The bottom shelves of reach in coolers, the box fan being used in the food preparation area, the shelves where plates and mugs are stored, the bag in box soda storage area and tubing have severe accumulations of dust, grime and debris. The air filter on the pizza prep table also has an accumulation of dust.
  • 2000 - Clean plates, bowls, mugs, etc., as well as single service foam food containers were observed stored with the food-contact surface facing upward in various locations within the food preparation and storage areas.
  • 2260 - Critical Backflow or backsiphonage prevention device not installed on the waterline connected to the ice machine.
  • 2810 - Floor or floor covering in the bar area is not smooth and easily cleanable. Floor in the bar area is made of wood that is no longer properly sealed to make it smooth and easily cleanable.
  • 2920 - Toilet room doors (men's, women's and handicapped toilet rooms) are not provided with self-closing doors.
  • 3080 - Less than 50 foot candles of light was noted in the pizza preparation area.
  • 3140 - Corrected During Inspection Food for employee use only was not stored seperately from food intended for customer consumption.
  • 3170 - Repeat Coving throughout the facility is in need of repair. Re-seal coving to walls in areas where it is peeling away, such as under the pre-wash spray hose by the dish machine, several areas in the pizza preparation room, and other locations throughout the kitchen. The walk in cooler floor is in need of repair. Several floor tiles are cracked, broken and no longer sealed.
  • 3180 - Repeat Floors behind the fryers and the grill in the food preparation area noted in need of a detailed cleaning. The floors in the bar area have a significant accumulation of garbage, such as beer caps and coasters, etc.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition. Vent filters in the exhaust hood have an accumulation of grease. The exhaust has not been professionally cleaned since May of 2007.
  • 3220 - Mops not hung up to air dry.
  • 3240 - Handwashing facilities are unclean and not maintained. Observed cigarette ashes in the handsink in the food preparation area.
  • 3260 - Employees personal items, such as clothing and shoes, are being stored in the handi-capped accessible rest-room and on top of a reach in cooler near the bar area.
  • 3300 - Repeat Facility is storing large quantities of unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Critical Containers of various cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of toxics stored above the three compartment sink, and on the bar.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Container of insecticide stored among other chemicals above the three compartment sink.
  • 3460 - Critical Medicines are located on the dry storage shelves in the food preparation area and also in the bar area.
  • 3490 - Items such as band-aids, shampoo, lotion and other personal care items stored in such a way that they could contaminate equipment such as clean dishes or food in the warewashing area and on the dry storage shelving in the food preparation area.
September 18, 2008Routine--Details / Comments
  • 0220 - Corrected During Inspection Critical Employee is smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0820 - Corrected During Inspection Critical Repeat Commercially prepared lunch meats, bologna(48'F), turkey(50'F), sliced tomatoes (50'F) and raw chicken breast (53'F) cold holding at improper temperatures. Reach in cooler not holding cold temperatures.
  • 1570 - Repeat The utensil drawer on the food prep table was observed in a state of disrepair and damaged.
  • 1580 - The small cutting boards in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Measured sanitizer solution at 200 ppm.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the top of the inside of the microwave.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: air filter on the Beverage-Air stand up reach in cooler, the knobs on the grill, the large fan resting on the floor in the food preparation area, the fan/vent on the compressor in the walk in cooler, and the storage shelves used for storage of ceramic dishes.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (no sign at the handsink in the food preparation area.)
  • 3170 - Repeat Floor coving tiles in the walk in cooler is not maintained in good repair
  • 3180 - Repeat The floors and walls in the grill area noted in need of cleaning.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
September 18, 2007Routine38Details / Comments
No violation noted during this evaluation. September 29, 2006Other00-
  • 0470 - Corrected During Inspection Critical Raw steak stored above ready-to-eat foods in the reach in cooler. Bag of shredded carrots laying on package of raw bacon.
  • 0820 - Critical Repeat The following foods cold holding at improper temperatures: (Sandwich Prep Cooler)-Pasta 55'F (it), Ham 62'F (st), Turkey 62'F (st); (Mistic Cooler)-Pork Loin 49'F. Breading for chicken wings with pieces of raw chicken sitting out at room temperature.
  • 0840 - Corrected During Inspection Critical Heavy whipping cream had an expiration date of September 14.
  • 1060 - Wood floor covering below the dish washing area is absorbent and easily cleanable.
  • 1100 - Critical The food contact surface of several dishes are not chipped, and can not be easily cleaned.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact with this equipment and stored ice intended for consumption.
  • 1320 - There was no thermometer located in the Mistic cooler and the Whirlpool refrigerator (at bar).
  • 1560 - There are several refrigerators and freezer that are floor mounted and not elevated off the floor or sealed to the floor. A cleaning hazard exists.
  • 1570 - The interior of the United reach in freezer has severe frost accumulation.
  • 1570 - The final rinse gauge on the dish sanitizer is not functioning.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature dish sanitizer was below the minimum allowable level of 180°F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Backsplash inside ice machine. 2. Soda gun holster (corrected). 3. Stained cutting board at the sandwich prep unit.
  • 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. Interior sandwich prep unit. 2. Exterior fryer (right side) and grill (left side). 3. Area below grill.
  • 2260 - Critical REPEAT OBSERVATION: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  • 2720 - Dumpster container was open and a cat jumped out. Filled trash cans in kitchen not covered.
  • 2830 - Floor and wall juncture in the pizza room is not sealed.
  • 2920 - Men's restroom door is not self-closing.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The front door is propped open and there are flyes in the facility.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 50 foot candles of light was noted at the grill. 15 foot candles noted.
  • 3170 - Broken floor tile in the walk in cooler.
  • 3180 - The following physical structures in need of cleaning: 1. Stained walls in dish washing area. 2. Floor below shelves where plates are stored.
  • 3270 - Critical Flyes present in the facility.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3340 - Corrected During Inspection Critical Cleaning supplies stored on shelf above 3-compartment sink and next to food storage containers.
September 28, 2006Routine915Details / Comments
  • 0470 - Critical Hot dogs stored with lettuce in the refrigeration unit.
  • 0820 - Critical Food in refrigerator cold holding at 50 F which is not at the proper temperature.
September 10, 2005Critical Procedures20Details / Comments
No violation noted during this evaluation. September 27, 2004Critical Procedures00Details / Comments
  • 0820 - Critical Green Beans (121) hot holding at improper temperatures.
  • 0380 - Critical Observed dented cans.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer
February 03, 2004Critical Procedures41Details / Comments
No violation noted during this evaluation. January 22, 2004Other00Details / Comments
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the prewash sink.
  • 3200 - Repeat Ventilation hood filters are not being cleaned
  • 3180 - Repeat Walls beside fryer, walls throughout facility (stained), and floor/wall junctures underneath and behind equipment noted in need of cleaning.
  • 3170 - Repeat Cove molding behind fan, and floor/wall juncture underneath three compartment sink is not maintained in good repair
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walkin unit (4)
  • 3080 - Repeat Less than 20 foot candles of light was noted in the bathrooms (6-12)
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area (12-30), pizza prep area (9-30), and dishwashing (19-37)
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
September 04, 2003Follow-up16Details / Comments
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer
  • 1100 - Critical Repeat The food contact surface of the interior of ice machine (rust) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
  • 3200 - Repeat Ventilation hood filters are not being cleaned
  • 1790 - Repeat The food contact equipment surface of the grills and sides of grill is observed soiled with accumulations of grime and debris.
  • 3180 - Repeat Walls beside fryer, walls throughout facility (stained), and floor/wall junctures underneath and behind equipment noted in need of cleaning.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3170 - Repeat Cove molding behind fan, and floor/wall juncture underneath three compartment sink is not maintained in good repair
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walkin unit (4)
  • 3080 - Repeat Less than 20 foot candles of light was noted in the bathrooms (6-12)
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area ( 12-30), pizza prep area (9-30), and dishwashing (19-37)
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
August 25, 2003Follow-up38Details / Comments
  • 1800 - Repeat The nonfood contact surface of the shelving in the food prep area, gaskets on the reachin units, fan in the food prep area, exterior of equipments, tops of shelving, and tops of equipment had accumulations of grime and debris.
  • 3200 - Repeat Ventilation hood filters are in need of cleaning.
  • 1790 - Repeat The food contact equipment surface of the grills and sides of grill is observed soiled with accumulations of grime and debris.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
  • 3180 - Repeat Walls beside fryer, walls throughout facility (stained), and floor/wall junctures underneath and behind equipment, noted in need of cleaning.
  • 0570 - Wiping cloths improperly stored between use.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2000 - Single service items observed unprotected from contamination.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: slicer, dough mixer,
  • 3170 - Repeat Cove molding behind fan, walkin unit door, and floor/wall juncture underneath three compartment sink are not maintained in good repair
  • 1100 - Critical The food contact surface of the interior of ice machine (rust) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 2720 - Outside refuse container was uncovered.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walkin unit (4)
  • 3080 - Repeat Less than 20 foot candles of light was noted in the bathrooms (6-12)
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area (12-30), pizza prep area (9-30), and dishwashing area (19-37)
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3090 - Ventilation is not sufficient in the bathrooms to keep rooms free of excessive obnoxious odors
  • 0820 - Critical Repeat Cheese (64) and pepperoni (69) cold holding at improper temperatures.
August 13, 2003Routine414Details / Comments
  • 2200 - Critical Repeat An air gap between the water supply outlet (spray hose) and the flood rim level on the prewash sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3180 - Repeat Walls in the food prep areas noted in need of cleaning.
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas.
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - Repeat The nonfood contact surface of the shelving in the walkin unit is not corrosion resistant, nonabsorbent, and/or smooth.
January 21, 2003Follow-up17Details / Comments
  • 0470 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 2000 - Clean cups were observed stored with the food-contact surface facing upward.
  • 2200 - Critical An air gap between the water supply outlet (spray hose) and the flood rim level on prewash sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 3170 - Floor in dishwashing area and wall beside hood are not maintained in good repair
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0610 - Boxes of food stored on the floor or food stored less than 6"" above the floor.
  • 0790 - Improper methods used to thaw ham, green peppers, and onions.
  • 1800 - The nonfood contact surface of the reachin unit gaskets, shelving around taoster, interior of prep stand, and exterior of condiment reachin unit had accumulations of grime and debris.
  • 1580 - The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1100 - The food contact surface of the pitted pots and wooden utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryers, stove top.
  • 3200 - Ventilation hoods are not being cleaned
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3180 - Walls in the food prep areas noted in need of cleaning.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 3080 - Less than 50 foot candles of light was noted in the food prep areas.
  • 3080 - Less than 10 foot candles of light was noted in the walkin unit.
  • 0380 - Critical Observed rusted cans in storage.
  • 0550 - Dispensing utensils improperly stored in food.
  • 3290 - Cleaning equipment in the broom closet noted to be stored in such a way that it is uneasy to clean closet.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - The nonfood contact surface of the shelving in the walkin unit is not corrosion resistant, nonabsorbent, and/or smooth.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
  • 0820 - Critical Bolgna and turkey cold holding at improper temperatures.
January 07, 2003Routine518Details / Comments

December 10, 2008 (Follow-up)



Violations:
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility.
  • 3340 - Corrected During Inspection Critical Repeat Observed containers of chafing fuel stored above dry foods such as dry red chili peppers.
    Containers of toxics must be stored in an area that is not above food, equipment, utensils, linens or single service items,
Comments:
Discussed with PIC:
1. Monitor temperature of chicken in WIC.
2. Ensure all prepared, potentially hazardous foods are labled with the date in which they were prepared and used or discarded within seven days.
3. Ensure all containers of toxics are properly labled.
4. Ensure food contact surfaces, such as meat slicer and can opener, are cleaned and sanitized after each use.
Recommend using a cleaning schedule to keep up with facility. Facility is very much improved since the previous inspection, however, to remain off of enforcement, these conditions must be maintained regularly.
This facility is being removed from enforcement.

November 04, 2008 (Follow-up)



Violations:
  • 0470 A 4 - Critical (REPEAT) Observed the following foods stored without being in packages, in covered containers, or wrapped: two buckets of hot sauce/barbeque sauce left out and uncovered on the prep table in between the grill and the stove (CORRECTED DURING INSPECTION). Observed open bag of peppers and onions, and package of pepperoni left open in reach in freezers.
    Store food in packages, covered containers, or wrappings.
  • 0540 - Critical Repeat Food in contact with soiled equipment or utensils. PIC stated that in-use utensils are cleaned shiftly.
    Use only cleaned and sanitized utensils or equipment during food preparation. When in continuous use, clean food contact equipment at least every 4 hours.
  • 0820 A 2 - Corrected During Inspection Critical (REPEAT) Ham (49'F), Cheese (51'F), sour cream (49'F), and shell eggs (49'F st) cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. FOODS WERE DISCARDED. Discussed lowering air temperatures inside the coolers with person in charge.
  • 1190 - The ambient air temperature measuring device (degrees F) located in the sandwich preparation cooler and the reach in freezer in the pizza prep area are not accurate.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1320 - Repeat There was no temperature measuring device located in the reach in cooler in the pizza preparation area.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - (REPEAT)Several reach in freezers have large accumulations of frost build up and was observed in a condition that prevents necessary maintenance and easy cleaning.
    Defrost and clean the reach in freezers.
  • 1570 - (REPEAT) The dish machine does not automatically turn off when the cycles are over.
    Repair the dish machine and pizza preparation cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1770 A - Critical (REPEAT) The following equipment food-contact surfaces were observed soiled to sight and touch: the cutting board on the sandwich prep unit.
    Clean and sanitize these surfaces for food contact.
  • 2260 - Critical (REPEAT)Backflow or backsiphonage prevention device not installed on the waterline connected to the ice machine.
    Provide a backflow or backsiphonage prevention device on the waterline. PIC IS ORDERING PART, STATED IT MAY TAKE 6 WEEKS FOR PART TO COME IN.
  • 2810 - Repeat Floor or floor covering in the bar area is not smooth and easily cleanable. Floor in the bar area is made of wood that is no longer properly sealed to make it smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2920 - (REPEAT) The door to the handicapped restroom is not self-closing.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3080 - (REPEAT) Less than 50 foot candles of light was noted in the pizza preparation area and in the dishwashing area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3140 - Corrected During Inspection (REPEAT) Food for employee use only was not stored seperately from food intended for customer consumption. Box of canned jellies stored with bottles/containers of condiments intended for customer use.
    Ensure all food for employee use only is stored seperately. Only food from approved sources is permitted for customer consumption.
  • 3170 - (REPEAT) Coving throughout the facility is in need of repair. Re-seal coving to walls in areas where it is peeling away, such as several areas in the pizza preparation room.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - (REPEAT)Though improved, the floors in the bar area have an accumulation of garbage such as plastic cups and beer bottles.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3220 - Repeat Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3260 - Repeat Employees personal items, such as clothing and shoes, are being stored in the handi-capped accessible rest-room and on top of a reach in cooler near the bar area.
    Employees that regularly change their clothes in the establishment should use an area such as the office, rather than a rest-room accessible to customers, or equipment used for food/drink storage.
  • 3300 - Repeat Facility is storing large quantities of unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Critical (REPEAT) Containers of various cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of toxics (Dirtex window cleaner) stored on shelf with drinks and onions. Observed spray bottle of Febreeze room freshener spray stored on bar. Observed containers of silicone stored on top of the ice machine and chafing fuel stored with single service items.
    Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Concentration of chlorine in wiping cloth bucket measured at over 200 parts per million.
    Store wiping cloths in a solution of chlorine sanitizer at a concentration of 50-100 parts per million.
  • 3460 - Critical (REPEAT) Medicines are located on the dry storage shelves in the food preparation area and also in the bar area. Observed peroxide stored with dry food goods.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
  • 3490 - (REPEAT) Items such as lotion, eye drops and other personal care items stored in such a way that they could contaminate equipment.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
The three compartment sink in this facility is directly plumbed.
Discussed the following with PIC:
1. Keep foods properly stored and protected.
2. A thorough cleaning and re-organization of equipment/materials is highly recommended. Remove paperwork from kitchen area.
3. Remove any and all items which are no longer being used.
4. Once foods are cooked, they must either be hot held at 135'F or above, labled with a 4 hour time limit, or placed in a cooler to cool properly.
Discussed with PIC: Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.
Due to the number of repeat violations, this establishment is being placed under enforcement.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; CH – cold holding; SP – sandwich prep, PP – pizza prep, RIF – reach in freezer.

September 18, 2008 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical The sliced ham in the sandwich prep cooler is unsound or adulterated.
    Ensure food is safe and unadulterated. Ham was discarded.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed a package of raw pork stored above containers of commercially prepared salad dressings, observed a container of raw chicken thawing in a reach in cooler stored on top of a case of beer.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: two buckets of hot sauce/barbeque sauce left out and uncovered on the prep table in between the grill and the stove. According to PIC, these food items are left out for a few days at a time in this condition.
    Store food in packages, covered containers, or wrappings.
  • 0540 - Critical Food in contact with soiled equipment or utensils. PIC stated that in-use utensils are cleaned shiftly.
    Use only cleaned and sanitized utensils or equipment during food preparation. When in continuous use, clean food contact equipment at least every 4 hours.
  • 0570 - Wiping cloths improperly stored between use. Wiping cloths are stored in a bucket of water. When tested by EHS for chlorine concentration, 0 parts per million registered on the test strip.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Corrected During Inspection Critical Sliced tomato (54'F) cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. TOMATO WAS DISCARDED. Discussed lowering air temperatures inside the coolers with person in charge.
  • 1180 - The meat thermometer/temperature measuring device (degrees F) located in the food preparation area is not accurate. The thermometer is scaled in 10'F increments.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. This thermometer should be scaled in 2'F increments.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar area. There was direct contact this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1320 - There was no temperature measuring device located in the reach in cooler in the pizza preparation area.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine bleach test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1560 - There are several reach in coolers/freezers that are not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1570 - The dish machine does not automatically turn off when the cycles are over. The pizza prep cooler was observed with an accumulation of condensation on the bottom shelf was observed in a state of disrepair and damaged.
    Repair the dish machine and pizza preparation cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1570 - Bar glass reach in cooler has a large accumulation of frost built up on the inside, and was observed in a condition that prevents necessary maintenance and easy cleaning.
    Defrost and clean the bar reach in cooler.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the interior surfaces of the microwave, the meat slicer, the soda holster and gun, several plates and other utensils/food contact materials were stored with accumulations of dust, and several in-use utensils have encrusted food particles on them.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat In general, the nonfood contact surfaces throughout the facility have accumulations of grime and debris. The bottom shelves of reach in coolers, the box fan being used in the food preparation area, the shelves where plates and mugs are stored, the bag in box soda storage area and tubing have severe accumulations of dust, grime and debris. The air filter on the pizza prep table also has an accumulation of dust.
    Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Clean plates, bowls, mugs, etc., as well as single service foam food containers were observed stored with the food-contact surface facing upward in various locations within the food preparation and storage areas.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2260 - Critical Backflow or backsiphonage prevention device not installed on the waterline connected to the ice machine.
    Provide a backflow or backsiphonage prevention device on the waterline.
  • 2810 - Floor or floor covering in the bar area is not smooth and easily cleanable. Floor in the bar area is made of wood that is no longer properly sealed to make it smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 2920 - Toilet room doors (men's, women's and handicapped toilet rooms) are not provided with self-closing doors.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 3080 - Less than 50 foot candles of light was noted in the pizza preparation area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3140 - Corrected During Inspection Food for employee use only was not stored seperately from food intended for customer consumption.
    Ensure all food for employee use only is stored seperately. Only food from approved sources is permitted for customer consumption.
  • 3170 - Repeat Coving throughout the facility is in need of repair. Re-seal coving to walls in areas where it is peeling away, such as under the pre-wash spray hose by the dish machine, several areas in the pizza preparation room, and other locations throughout the kitchen. The walk in cooler floor is in need of repair. Several floor tiles are cracked, broken and no longer sealed.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Floors behind the fryers and the grill in the food preparation area noted in need of a detailed cleaning. The floors in the bar area have a significant accumulation of garbage, such as beer caps and coasters, etc.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3200 - Vent filters in the hood system are not being maintained in a clean condition. Vent filters in the exhaust hood have an accumulation of grease. The exhaust has not been professionally cleaned since May of 2007.
    Maintain hood system vent filters in a clean condition. Advised PIC to have the exhaust hood professionally cleaned to prevent a possible fire hazard.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3240 - Handwashing facilities are unclean and not maintained. Observed cigarette ashes in the handsink in the food preparation area.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3260 - Employees personal items, such as clothing and shoes, are being stored in the handi-capped accessible rest-room and on top of a reach in cooler near the bar area.
    Employees that regularly change their clothes in the establishment should use an area such as the office, rather than a rest-room accessible to customers, or equipment used for food/drink storage.
  • 3300 - Repeat Facility is storing large quantities of unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Critical Containers of various cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed containers of toxics stored above the three compartment sink, and on the bar.
    Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Container of insecticide stored among other chemicals above the three compartment sink.
    Remove unnecessary poisonous or toxic materials.
  • 3460 - Critical Medicines are located on the dry storage shelves in the food preparation area and also in the bar area.
    Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
  • 3490 - Items such as band-aids, shampoo, lotion and other personal care items stored in such a way that they could contaminate equipment such as clean dishes or food in the warewashing area and on the dry storage shelving in the food preparation area.
    All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
Comments:
The three compartment sink in this facility is directly plumbed.
Discussed the following with the PIC:
1. Food supply currently comes from Food Lion and Sysco.
2. Keep foods properly stored and protected.
3. A thorough cleaning and re-organization of equipment/materials is highly recommended.
4. Remove any items which are no longer used.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; CH – cold holding; SP – sandwich prep, PP – pizza prep, RIF – reach in freezer.
Discussed with PIC: Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and noncritical violations, the facility will be placed under enforcement. If two Notices of Violation have been issued within 1 year, this establishment will be scheduled for an Administrative Conference. Not correcting the noted violations within the time frame that is set by the Health Department can result in revocation of health permit.

September 18, 2007 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Employee is smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Provide a designated area where employees may smoke, so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • 0820 - Corrected During Inspection Critical Repeat Commercially prepared lunch meats, bologna(48'F), turkey(50'F), sliced tomatoes (50'F) and raw chicken breast (53'F) cold holding at improper temperatures. Reach in cooler not holding cold temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. FOOD WAS DISCARDED.
  • 1570 - Repeat The utensil drawer on the food prep table was observed in a state of disrepair and damaged.
    Repair the drawer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the drawer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1580 - The small cutting boards in the facility are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Measured sanitizer solution at 200 ppm.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the top of the inside of the microwave.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: air filter on the Beverage-Air stand up reach in cooler, the knobs on the grill, the large fan resting on the floor in the food preparation area, the fan/vent on the compressor in the walk in cooler, and the storage shelves used for storage of ceramic dishes.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (no sign at the handsink in the food preparation area.)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Repeat Floor coving tiles in the walk in cooler is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat The floors and walls in the grill area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Discussed with PIC:
1. Facility currently does not offer under-cooked hamburgers. The facility is in the process of changing the menu. Advised PIC that if under-cooked animal foods were to be offered for sale, it may be done so long as a consumer advisory is written on the menu. Contact the health department for specifics on adding this advisory to the menu.
2. Facility is in the process of utilizing an area of the building for a sit-down dining area. Once this process has been completed, remove any unused equipment from the premises.
3. Contact the health department once the reach in cooler has been repaired.
4. This facility is currently shopping daily at Food Lion and getting regular deliveries from Supreme. Will be switching delivery companies to Sysco in the near future.
5. Manager's food safety training credentials have expired. Registration forms for OverEasy given to PIC.
Abbreviations: PIC – person in charge, WIC – walk in cooler, RIC – reach in cooler, ST – surface temperatures, IT – internal temperatures, HH – hot holding; MB – milk boxes, CH – cold holding; SP – sandwich prep, PP – pizza prep, DC - display case, RIF – reach in freezer, CL – cook’s line; FL: front line.

September 28, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw steak stored above ready-to-eat foods in the reach in cooler. Bag of shredded carrots laying on package of raw bacon.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Critical Repeat The following foods cold holding at improper temperatures: (Sandwich Prep Cooler)-Pasta 55'F (it), Ham 62'F (st), Turkey 62'F (st); (Mistic Cooler)-Pork Loin 49'F. Breading for chicken wings with pieces of raw chicken sitting out at room temperature.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. The thermostat in the sandwich unit was adjusted and foods were placed in the reach in cooler. The pork loin was relocated to a different unit. The chicken wing breading may also be sifted to remove raw chicken parts.
  • 0840 - Corrected During Inspection Critical Heavy whipping cream had an expiration date of September 14.
    Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1060 - Wood floor covering below the dish washing area is absorbent and easily cleanable.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1100 - Critical The food contact surface of several dishes are not chipped, and can not be easily cleaned.
    Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1260 - A cold plate cooling device with beverage tubing was installed in an ice bin at the bar. There was direct contact with this equipment and stored ice intended for consumption.
    Relocate the beverage tubing and cooling plate from the ice bin to prevent contamination of consumable ice.
  • 1320 - There was no thermometer located in the Mistic cooler and the Whirlpool refrigerator (at bar).
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1560 - There are several refrigerators and freezer that are floor mounted and not elevated off the floor or sealed to the floor. A cleaning hazard exists.
    Alter the installation of the equipment to allow easy floor cleaning. Make 1 of the following corrections: 1. Remove the equipment 2. Install casters 3. Elevate the equipment to a minimum of 6 inches off the floor 4. Seal the equipment to the floor
  • 1570 - The interior of the United reach in freezer has severe frost accumulation.
    Defrost the United reach in freezer.
  • 1570 - The final rinse gauge on the dish sanitizer is not functioning.
    Repair or replace final rinse gauge.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature dish sanitizer was below the minimum allowable level of 180°F.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Backsplash inside ice machine. 2. Soda gun holster (corrected). 3. Stained cutting board at the sandwich prep unit.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The following nonfood contact surfaces have accumulations of grime and debris: 1. Interior sandwich prep unit. 2. Exterior fryer (right side) and grill (left side). 3. Area below grill.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2260 - Critical REPEAT OBSERVATION: Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2720 - Dumpster container was open and a cat jumped out. Filled trash cans in kitchen not covered.
    Cover all waste containers when not in continuous use.
  • 2830 - Floor and wall juncture in the pizza room is not sealed.
    Seal floor and wall junctures.
  • 2920 - Men's restroom door is not self-closing.
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. The front door is propped open and there are flyes in the facility.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. "EMPLOYEES MUST WASH HANDS"
  • 3080 - Less than 50 foot candles of light was noted at the grill. 15 foot candles noted.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3170 - Broken floor tile in the walk in cooler.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - The following physical structures in need of cleaning: 1. Stained walls in dish washing area. 2. Floor below shelves where plates are stored.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3270 - Critical Flyes present in the facility.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Keep outer doors closed to prevent pest entry.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3340 - Corrected During Inspection Critical Cleaning supplies stored on shelf above 3-compartment sink and next to food storage containers.
    Containers of toxins must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
ADDITIONAL TEMPERATURES: RIC-Ground beef 43'F (st), Chicken Breast 45'F (st), Sauteed peppers & onions 41'F (st); WIC-Raw wings 35'F (st).
ABBREVIATIONS: RIC-Reach In Cooler, WIC-Walk in Cooler, HH-Hot Holding, SP-Sandwich Prep unit, MC-Mistic Cooler, PP-Pizza Prep cooler, st-surface temperature, it-internal temperature
This is not a smoke-free facility.
Discussed:
Date marking ready to eat potentially hazardous foods. Prepared and commercially processed ready to eat foods held for more than 24 hours must be dated with a "consume by" date after opening the package or preparation of not more than 7 days if holding at 41'F and not more than 4 days if holding at 42'F - 45'F.
Employee Health
Beginning March 1, 2007- cold foods must be held at 41'F or below.
A follow up routine inspection will be conducted in approximately 30 days.
Enforcement policy: Having 3 or more repeat critical violations or a total of 10 repeat violations places a facility under enforcement, which may lead to the revocation of the health permit.

September 10, 2005 (Critical Procedures)



Violations:
  • 0470 - Critical Hot dogs stored with lettuce in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Critical Food in refrigerator cold holding at 50 F which is not at the proper temperature.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
Inspection conducted by George Verghese.

September 27, 2004 (Critical Procedures)

Comments:
Evaluation limited to personal hygiene, cross contamination, demonstration of knowledge, temperature control and food source.

February 03, 2004 (Critical Procedures)



Violations:
  • 0820 - Critical Green Beans (121) hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTEDDiscard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0380 - Critical Observed dented cans.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer
    Clean and sanitize these surfaces for food contact.
Comments:
Inspection was limited to critical procedures such as temperature, cross contamination, and personal hygiene.

January 22, 2004 (Other)

Comments:
Consulted with owner

September 04, 2003 (Follow-up)



Violations:
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the prewash sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. ON ORDER
  • 3200 - Repeat Ventilation hood filters are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials SCHEDULED
  • 3180 - Repeat Walls beside fryer, walls throughout facility (stained), and floor/wall junctures underneath and behind equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. SCHEDULED
  • 3170 - Repeat Cove molding behind fan, and floor/wall juncture underneath three compartment sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. SCHEDULED
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walkin unit (4)
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the bathrooms (6-12)
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area (12-30), pizza prep area (9-30), and dishwashing (19-37)
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 2660 - Repeat There is no cover to the feminine napkin refuse container in the ladies room stall.
    Provide a cover to the feminine napkin refuse container in the ladies room stall. ON ORDER
Comments:
All deficiecies noted in previous inspection have been corrected within substantial compliance with the exception of the above mentioned.

August 25, 2003 (Follow-up)



Violations:
  • 1770 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: slicer
    Clean and sanitize these surfaces for food contact. CORRECTED
  • 1100 - Critical Repeat The food contact surface of the interior of ice machine (rust) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the above mentioned equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 3200 - Repeat Ventilation hood filters are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 1790 - Repeat The food contact equipment surface of the grills and sides of grill is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the above mentioned equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 3180 - Repeat Walls beside fryer, walls throughout facility (stained), and floor/wall junctures underneath and behind equipment noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 3170 - Repeat Cove molding behind fan, and floor/wall juncture underneath three compartment sink is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walkin unit (4)
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the bathrooms (6-12)
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area ( 12-30), pizza prep area (9-30), and dishwashing (19-37)
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
Comments:
All deficiencies noted in previous inspection have been corrected within substantial compliance with the exception of the above mentioned.

August 13, 2003 (Routine)



Violations:
  • 1800 - Repeat The nonfood contact surface of the shelving in the food prep area, gaskets on the reachin units, fan in the food prep area, exterior of equipments, tops of shelving, and tops of equipment had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3200 - Repeat Ventilation hood filters are in need of cleaning.
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
  • 1790 - Repeat The food contact equipment surface of the grills and sides of grill is observed soiled with accumulations of grime and debris.
    Clean the food contact surface of the above mentioned equipment to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • 1790 - Repeat The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the cavity of the microwave oven at least every 24 hours.
  • 3180 - Repeat Walls beside fryer, walls throughout facility (stained), and floor/wall junctures underneath and behind equipment, noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1580 - Repeat The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: slicer, dough mixer,
    Clean and sanitize these surfaces for food contact.
  • 3170 - Repeat Cove molding behind fan, walkin unit door, and floor/wall juncture underneath three compartment sink are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1100 - Critical The food contact surface of the interior of ice machine (rust) is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the above mentioned equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use. CORRECTED
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the pre-wash sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walkin unit (4)
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the bathrooms (6-12)
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep area (12-30), pizza prep area (9-30), and dishwashing area (19-37)
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3090 - Ventilation is not sufficient in the bathrooms to keep rooms free of excessive obnoxious odors
    Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
  • 0820 - Critical Repeat Cheese (64) and pepperoni (69) cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. CORRECTEDRelocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

January 21, 2003 (Follow-up)



Violations:
  • 2200 - Critical Repeat An air gap between the water supply outlet (spray hose) and the flood rim level on the prewash sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 1580 - Repeat The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. IN PROCESS OF BEING CORRECTED
  • 3200 - Repeat Intake and exhaust air ducts are not being cleaned
    Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials IN PROCESS OF BEING CORRECTED
  • 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents. IN PROGREESS OF BEING CORRECTED
  • 3180 - Repeat Walls in the food prep areas noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. IN PROGRESS OF BEING CORRECTED
  • 3080 - Repeat Less than 50 foot candles of light was noted in the food prep areas.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 2660 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - Repeat The nonfood contact surface of the shelving in the walkin unit is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
All deficiencies noted in previous inspection have been corrected within substantial compliance with the exception of the above mentioned.

January 07, 2003 (Routine)



Violations:
  • 0470 - Critical Raw animal food (chicken) stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 2000 - Clean cups were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2200 - Critical An air gap between the water supply outlet (spray hose) and the flood rim level on prewash sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3170 - Floor in dishwashing area and wall beside hood are not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0610 - Boxes of food stored on the floor or food stored less than 6"" above the floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 0790 - Improper methods used to thaw ham, green peppers, and onions.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process
  • 1800 - The nonfood contact surface of the reachin unit gaskets, shelving around taoster, interior of prep stand, and exterior of condiment reachin unit had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1580 - The cutting board(s) along the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 1100 - The food contact surface of the pitted pots and wooden utensils are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the pitted pots and wooden utensils to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: fryers, stove top.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3200 - Ventilation hoods are not being cleaned
    Clean ventilation hoods and change filters so they are not a source of contamination by dust, dirt and other materials
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3180 - Walls in the food prep areas noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physcial facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 3080 - Less than 50 foot candles of light was noted in the food prep areas.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3080 - Less than 10 foot candles of light was noted in the walkin unit.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 0380 - Critical Observed rusted cans in storage.
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0550 - Dispensing utensils improperly stored in food.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 3290 - Cleaning equipment in the broom closet noted to be stored in such a way that it is uneasy to clean closet.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored in such a way that facilitates the easy cleaning of the surrounding storage area.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 1060 - The nonfood contact surface of the shelving in the walkin unit is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 0820 - Critical Bolgna and turkey cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.

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