Buffalo Wild Wings Grill & Bar, 1501 East Cary Street, Richmond, VA - Restaurant inspection findings and violations

August 06, 2009 (Routine)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands or change single use gloves before engaging in food preparation, after picking up trash from the soiled floor or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms, change single use gloves immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Fruit at bar.)
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). (Cups and containers used in ice machine.)
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 0610 - 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.
• 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
• 1570 - The door gasket to the True freezer, on the prep line, is in poor repair. (Gasket taped on the unit.)
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1580 - 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.
• 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (0 Parts Per Million PPM at the bar and kitchen ware washing machines.)
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. (50-100 PPM.) Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: storage container, trays, utensils, cutting boards, beverage urns, speed carts, ice machine, deep fat fryers, splash guard, freezers, refrigerators, gaskets,soda and ice dispensers.
  Maintain nonfood-contact surfaces of equipment clean.
• 1860 - Corrected During Inspection A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2000 C - Single service items observed unprotected from contamination. (Lids, portion cups, to-go platters and lids.)
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2810 - Ceiling, throughout the facility, are not smooth and easily cleanable. (Tiles soiled, stained, or missing.)
  Repair or replace ceiling to make it smooth and easily cleanable.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (Bar sink.)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Light shielding, in the kitchen, was observed cracked.
  Repair or replace the cracked shielding.
• 3180 - Walls, ceilings, and vents, throughout the facility, were noted in need of cleaning.
  All floors, walls, vents, 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 - 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.
• 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.

April 07, 2009 (Critical Procedures)

Violations:

• 1700 - Corrected During Inspection Critical The operator is not using a sanitizer in the 3 vat sink.
  Ensure an approved sanitizer is used to sanitize equipment and utensils.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards throughout the facility.
  Clean and maintain cleanness of equipment.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

January 23, 2009 (Critical Procedures)

Violation: 0960 1 - Critical The food contact surfaces of the stainless steel pots being used in two ice machines instead of handled scoops is not safe.Employees hands come into contact with ice
Purchase handled ice scoops to prevent any contamination.

August 27, 2008 (Routine)

Violations:

• 0550 - In-use utensils improperly stored between use. (ice scoop was being placed on top of the ice machine)
  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 135F.
• 1570 - The inside part of the door of the kitchen ice,machine was observed in a state of disrepair and damaged. (Tape was used to hold the plastic cover in place and that tape is dried and flaking).
  Repair the door 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 door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the cleaned and stored knives and potato / tomato slicer used to prepare/store foods and or food contact surfaces were observed soiled with accumulations of food residues.
  Clean food-contact surfaces ofthese items no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the following items have accumulations of grime and debris:-vents on the ice machine-ice dipenser on the Coke machine by the take out windowwire rack shelving in the kitchen-legs and wheels of equipment-metal slide tray in the ice machine-inside of the knife rack-kitchen shelvingtops of #10 cans exposed to spills-spice container
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3030 - No disposable towels were provided at the hand washing lavatory in the bar hand wash sink and one of the kitchen towel dispensers had towels which would not dispense.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3170 - There are ceiling tiles missing in the kitchen three compartment sink area and are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Wall and floor junctures in the bar area and in parts of the kitchen 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.

Comments:
Inspection to renew the Health Permit. The menu does reflect the consumer awareness advisary.

February 25, 2008 (Critical Procedures)

Comments:
Employee health awareness policy; consumer advisary; other new code updates were reviewed with the manager on duty. Non-critical violations were also discussed with and pointed out to the manager on duty.

September 26, 2007 (Routine)

Violations:

• 1570 - The TRUE Freezer door handle is covered in duct tape and seems to be missing the plastic grip cover and was observed in a state of disrepair and damaged.
  Repair the handle 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 handle replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1580 - Repeat The cutting board(s) along the food prep areas of the kitchen 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.
• 1800 - The nonfood contact surface of the following items were observed soiled:-front of utility drawer-table wheels-reach-in door gaskets-inside cover of the ice machine
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen area.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3180 - Floor area in the walk-in; several ceiling tiles trouhjout the kitchen; walk-in light covers; mold on the wall / back splash of the triple sink; and the floor area under equipment at the bar 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.

Comments:
Inspection to renew the health permit. Fees paid and paperwork completed. Permit revalidated at the facility. Also, this was a complaint follow up. The complaint was not found to be valid at the time of this inspection.

May 15, 2007 (Critical Procedures)

Violation: 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (waitstaff person slicing lemons with bare hands)
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Comments:
PIC posted employee health reportng form. Non critical items discussed with PIC.

January 16, 2007 (Routine)

Violations:

• 0570 - Corrected During Inspection Observed wiping cloths not being stored in a sanitizing solution between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1530 - There is no test kit provided in the facility for monitoring the concentration of the quaternary ammonium sanitizing solutions.
  Obtain a test kit so that employees can accurately monitor the concentration of the quaternary ammonium sanitizing solutions and maintain them at a safe and effective level.
• 1550 - Repeat The 3 vat sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gasket on the True refrigerator behind the bar is damaged (split).
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
• 1580 - Repeat The cutting boards in the food preparation area 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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the nozzle holder and the ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Observed accumulation of grease on the nonfood contact surfaces of the deep fat fryers.Observed accumulation of grime on the exhaust hood filters.Observed accumulation of grime and debris on the storage shelves.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - Sheet pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 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.
• 3050 - No waste receptacle provided at handwashing lavatory in the cashier area.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels
• 3170 - Ceiling in the rear of the facility is leaking.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Observed accumulation of debris on the window sill next to the rear exit door.Observed accumulation of grime on the wall where the 3 vat sink is located.
  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.

October 05, 2006 (Routine)

Violations:

• 1570 - Repeat 1)Door on the ice machine 2) Oven door handle was observed in a state of disrepair and damaged.
  Repair the equipment to restore a state of condition that allows for proper operation.
• 1580 - Repeat The cutting board(s) along the food prep area in the kitchen 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.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:Inside the ice machine behind the baffle .
  Clean surface for food contact.
• 2000 - Repeat Single service items (chicken buckets) observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

Comments:
Application and check# 2507 was received for health permith revalidation.

July 31, 2006 (Follow-up)

Violations:

• 1550 - Repeat The 3 compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - Repeat The door gaskets on all the refrigerators are damaged.
  Repair or replace the refrigerators door gaskets in accordance with the manufacturer's specifications.
• 1580 - Repeat The cutting boards throughout 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.
• 3170 - Repeat Ceiling tiles in the food preparation area are missing
  Install ceiling tiles in the food preparation area.
• 3180 - Repeat The ceiling, floor and wall in the food preparation 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.
• 3660 - Repeat Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

July 25, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk in refrigerator.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Chicken nuggets hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1330 - Repeat There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1550 - The 3 compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1570 - The door gaskets on all the refrigerators are damaged.
  Repair or replace the refrigerators door gaskets in accordance with the manufacturer's specifications.
• 1580 - The cutting boards throughout 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.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine and sheet pans.The nozzle holders were soiled with grime.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of sheet pans and top of can good.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the ice machine has accumulations of grime and debris.The storage shelves throughout the facility have accumulation of grime.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - The handwash station at the bar is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3170 - Ceiling tiles in the food preparation area are missing
  Install ceiling tiles in the food preparation area.
• 3180 - Repeat The ceiling, floor and wall in the food preparation 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.
• 3240 - Handwashing facilities are unclean and not maintained at the bar.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

March 01, 2006 (Critical Procedures)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching a soiled face plate removed from a low-boy refrigeration unit.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 3330 - Corrected During Inspection Critical Working containers of an unidentified/unknown cleaning agent is mislabeled as glass cleaner.
  Discard cleaning agent in glass cleaner bottle since contents cannot be identified with certainty. Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Containers of stainless steel cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of stainless steel cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 07, 2005 (Routine)

Violations:

• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 2 cutting boards.
  Clean and sanitize these surfaces for food contact.
• 1930 - Corrected During Inspection Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
  Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
• 3080 - Less than 50 foot candles of light was noted in the food prep area at the cutting bosrd and grill.
  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
• 3180 - Floor in the kitchen behind stove and grill 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.
• 3220 - Corrected During Inspection 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.

Comments:
Follow on complaint made 9/7/05 of no hair restraint worn or hand washing. The renewal process began today.

November 01, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the walk in freezer has 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.
• 2810 - Wall or wall covering behind deep fat fryers need cleaning.
  Clean the wall behind the deep fat fryers.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Coke dispensing nozzles and nozzles wells.
  Clean and sanitize these surfaces for food contact.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  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.
• 1790 - Repeat 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.
• 1320 - There were no temperature measuring devices located in the walk in refrigerators and freezers.
  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.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.

May 20, 2004 (Routine)

Violations:

• 1800 - The nonfood contact surface of the exhaust ventilation system has 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.
• 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.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

January 13, 2004 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1320 - There was no temperature measuring device located in the True freezer and True refrigerator behind the 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.