Byram's, 3215 West Broad Street, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Byram's
Address: 3215 West Broad Street, Richmond, Virginia
Phone: (804) 355-9193
Total inspections: 19
Last inspection: Oct 16, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0820 A 2 - Corrected During Inspection Critical Repeat Ranch dressing and Cocktail sauce were cold held at improper temperature in the roll top reach in refrigerator in the kitchen.October 16, 2009Critical Procedures10Details / Comments
  • 0480 - Bulk flour bin noted unlabeled in Bake Shop.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Heavy cream and sliced ham were cold held temperature in the silver 4-door reach in refrigerator. Creamy Italian dressing was cold held at improper temperature in the curved top deli reach in refrigerator.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) roast b beef and rice in the main walk in refrigeration unit is not properly dated for disposition.
  • 1570 - Chest freezer in the kitchen was observed in a condition that prevents necessary maintenance and easy cleaning: a large accumulation of frost observed. Handle broken on the Traulsen 6-door reach in refrigerator, handle missing on curved top reach in refrigerator.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - Back side of baking pans in the Bake Shop.
  • 1800 - The nonfood contact surface of the bottom shelves throughout the kitchen, and side and bottom compartment of deep fat fryer have an accumulation of grime and debris.
  • 3080 - Less than 50 foot candles of light was noted in the hood area: light burned out in exhaust hood.
  • 3180 - Floors throughout the kitchen, especially hard-to-reach places under and behind equipment have an accumulation of grime and debris.
July 16, 2009Routine26Details / Comments
0820 A 2 - Corrected During Inspection Critical Salad dressing and sliced tomatoes were cold held at improper temperature in the curved top food prep reach in refrigerator.April 24, 2009Critical Procedures--Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Lemons and bread products.)
  • 3340 - Corrected During Inspection Critical Container of insecticide was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
January 27, 2009Critical Procedures20Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Repeat Chicken, beef, turkey, and lasagna cold holding at improper temperatures
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
October 17, 2008Critical Procedures20Details / Comments
  • 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Pork, pasta, rice, and sausage cold holding at improper temperatures
  • 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1320 - There was no temperature measuring device located in the prep utensils.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ban saw, soda gun holder (Bar area.) refrigerators, freezers, and gaskets.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
July 17, 2008Routine35Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Chicken, beef, and rice cold holding at improper temperatures
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. (O Parts Per Million PPM)
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
April 21, 2008Critical Procedures30Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  • 0820 2 - Corrected During Inspection Critical Foods cold holding at improper temperatures
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (0 Parts Per Million PPM)
January 09, 2008Critical Procedures30Details / Comments
0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.October 10, 2007Follow-up10Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0260 - Corrected During Inspection Critical The can foods were observed soiled and rusty ;tomatoes will moldy.unsound or adulterated.
  • 0470 - Corrected During Inspection Critical Repeat Raw eggs observed stored above Ready To Eat (RTE) foods (Containers of beverages.).
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
  • 1570 - The door gasket of the refrigerators and walk-in refrigerators were observed damaged.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, and gaskets, microwave oven, top of broiler, table-top fan, floor mixer, prep table shelving (rusty) coffee urn, Hobart steamer, ice machines, can storage racks, ingredient bins, and wine storage cabinet.
  • 2000 - Clean flatware were observed stored uncovered.
  • 2040 - Corrected During Inspection Preset tableware was observed unprotected from contamination.
  • 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  • 2930 - Outer opening screen mesh is more than 16 to 1 inches (Screed torn.)
  • 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
  • 3180 - Floors, walls, and ceiling, throughout the facility, were noted in need of cleaning.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
October 04, 2007Routine513Details / Comments
  • 0820 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
  • 3340 - Corrected During Inspection Critical Repeat Container of insect spray is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 24, 2007Critical Procedures20Details / Comments
  • 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods. (Mayo and mustard containers.)
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cups, plates, bowls, and meat saw.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
April 25, 2007Critical Procedures30Details / Comments
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) beef, chicken, and BBQ ribs in the refrigeration unit are not properly dated for disposition.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
February 05, 2007Critical Procedures30Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0480 - Corrected During Inspection Bulk container of flour is not labeled..
  • 0570 - Corrected During Inspection Wiping cloths not stored in sanitizing solution.
  • 0610 - Containers of vegetable oil stored on the floor.
  • 1060 - The storage racks in the 4 doors refrigerator are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1100 - The food contact surface of the pots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1570 - The door gaskets on the 4 door refrigerator are damaged (torn).
  • 1800 - Corrected During Inspection The door gasket on the Raetone freezer has accumulation of food debris.
  • 2890 - Light bulbs in walk-in refrigerators #1 and #2 are not shielded, coated, or otherwise shatter-resistent.Light bulbs are not shielded in the bakery area.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Paint peeling on wall in the bakery area.
September 07, 2006Routine011Details / Comments
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
  • 0440 - Critical The tags for the shelled stock oysters are not available or are discarded immediately after the container is empty.
  • 0470 - Corrected During Inspection Critical Raw eggs and meat observed stored above produce.
  • 0540 - Corrected During Inspection Critical Air compressor, in walk-in refrigerator, is leaking soiled water on containers of pickles, dressing, and produce.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meats in the refrigeration unit are not properly dated for disposition.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:Food grinder, soda gun holder,Hobart steamer, mixers (2), fry maker, Hobart meat saw, pots and pans, and slicer.
  • 1780 - Corrected During Inspection Critical Interior of ice machine observed soiled.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning chemicals are not properly labeled.
  • 3380 - Corrected During Inspection Critical Ware washing machine is not sanitizing serving utensils, plates or equipment. (0 PPM was measured.)
April 25, 2006Routine81Details / Comments
  • 0610 - Repeat Food stored with no protection from contamination.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1080 - Repeat The cookware is not designed and constructed to be durable.
  • 1580 - Repeat The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1720 - Repeat A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, 2- microwave ovens, south bend grill, 2 meat slicers, oven mittens, utensils, hobart steamer.
  • 1800 - Repeat The nonfood contact surface of theGarland gass stove extreoir,/interior, cooking equipment sides, exhaust filters, has accumulations of grime and debris.
  • 3080 - Repeat
October 19, 2005Follow-up26Details / Comments
  • 0610 - Food stored with no protection from contamination.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1080 - The cookware is not designed and constructed to be durable.
  • 1580 - The cutting board(s) along the food preparation area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, 2- microwave ovens, south bend grill, 2 meat slicers, oven mittens, utensils, hobart steamer.
  • 1800 - The nonfood contact surface of theGarland gass stove extreoir,/interior, cooking equipment sides, exhaust filters, has accumulations of grime and debris.
  • 3080 - Less than 50 foot candles of light was noted in the food preparation area.
October 19, 2005Routine26Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in refrigerator and bottom shelf of freezer.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1320 - There was no temperature measuring device located in the refrigerator(R07154) and freezer.
  • 2890 - Light bulbs in baker room and the walk in refrigerator not shielded, coated, or otherwise shatter-resistent.
  • 0480 - Repeat Unlabeled food containers.
  • 3170 - Wall in baker room is not maintained in good repair
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 3180 - The floor area behind the stove noted in need of cleaning.
November 23, 2004Routine17Details / Comments
0480 - Unlabeled food containers.May 13, 2003Routine01Details / Comments

October 16, 2009 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical Repeat Ranch dressing and Cocktail sauce were cold held at improper temperature in the roll top reach in refrigerator in the kitchen.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Temperatures, Continued. (Degrees F.): Hot Holding: She Crab Soup: 176, Pasta Sauce: 155. End Cooking: Salmon Cake: 205, Chicken: 185

July 16, 2009 (Routine)



Violations:
  • 0480 - Bulk flour bin noted unlabeled in Bake Shop.
    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.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Heavy cream and sliced ham were cold held temperature in the silver 4-door reach in refrigerator. Creamy Italian dressing was cold held at improper temperature in the curved top deli reach in refrigerator.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) roast b beef and rice in the main walk in refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
  • 1570 - Chest freezer in the kitchen was observed in a condition that prevents necessary maintenance and easy cleaning: a large accumulation of frost observed. Handle broken on the Traulsen 6-door reach in refrigerator, handle missing on curved top reach in refrigerator.
    Defrost the chest freezer, repair/replace handle on the Traulsen 6-door reach in refrigerator and curved top reach in refrigerator to restore them to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - Back side of baking pans in the Bake Shop.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the bottom shelves throughout the kitchen, and side and bottom compartment of deep fat fryer have an accumulation 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.
  • 3080 - Less than 50 foot candles of light was noted in the hood area: light burned out in exhaust hood.
    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 - Floors throughout the kitchen, especially hard-to-reach places under and behind equipment have an accumulation of grime and debris.
    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.

April 24, 2009 (Critical Procedures)



Violation: 0820 A 2 - Corrected During Inspection Critical Salad dressing and sliced tomatoes were cold held at improper temperature in the curved top food prep reach in refrigerator.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.

January 27, 2009 (Critical Procedures)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. (Lemons and bread products.)
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 3340 - Corrected During Inspection Critical Container of insecticide was 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.

October 17, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Repeat Chicken, beef, turkey, and lasagna cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

July 17, 2008 (Routine)



Violations:
  • 0610 - Corrected During Inspection 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.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Pork, pasta, rice, and sausage cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Discard foods held above 41 F for over 4 hours.
  • 1100 - The food contact surface of the pots and pans are not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the pots and pans 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 build-up of food debris.
  • 1320 - There was no temperature measuring device located in the prep utensils.
    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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ban saw, soda gun holder (Bar area.) refrigerators, freezers, and gaskets.
    Clean and maintain cleanness of equipment.
  • 2720 - Dumpster or outside refuse container was open or uncovered.
    Cover all waste containers when not in continuous use.
  • 3320 - Corrected During Inspection Critical Repeat Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

April 21, 2008 (Critical Procedures)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Chicken, beef, and rice cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. (O Parts Per Million PPM)
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.

January 09, 2008 (Critical Procedures)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their 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.
  • 0820 2 - Corrected During Inspection Critical Foods cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. (0 Parts Per Million PPM)
    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. To minimize workload you can move to all single service utensils. (50-100 PPM)

October 10, 2007 (Follow-up)



Violation: 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

October 04, 2007 (Routine)



Violations:
  • 0240 - Corrected During Inspection 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.
  • 0260 - Corrected During Inspection Critical The can foods were observed soiled and rusty ;tomatoes will moldy.unsound or adulterated.
    Ensure food is safe and unadulterated.
  • 0470 - Corrected During Inspection Critical Repeat Raw eggs observed stored above Ready To Eat (RTE) foods (Containers of beverages.).
    Store raw eggs below RTE foods to prevent cross contamination.
  • 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.
  • 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.
  • 0820 - Corrected During Inspection Critical Repeat Foods cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - The door gasket of the refrigerators and walk-in refrigerators were observed damaged.
    Repair or replace the refrigerator door gaskets in accordance with the manufacturer's specifications.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, and gaskets, microwave oven, top of broiler, table-top fan, floor mixer, prep table shelving (rusty) coffee urn, Hobart steamer, ice machines, can storage racks, ingredient bins, and wine storage cabinet.
    Clean and maintain cleanness of equipment.
  • 2000 - Clean flatware were observed stored uncovered.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 2040 - Corrected During Inspection Preset tableware was observed unprotected from contamination.
    Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
  • 2660 - 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.
  • 2930 - Outer opening screen mesh is more than 16 to 1 inches (Screed torn.)
    Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 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
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Floors, walls, and ceiling, throughout the facility, were 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 - 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are 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.
  • 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.
Comments:
Renewal inspection coinducted. Open violations will be correcetd by the next scheduled inspection.

July 24, 2007 (Critical Procedures)



Violations:
  • 0820 - Corrected During Inspection Critical Foods cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 3340 - Corrected During Inspection Critical Repeat Container of insect spray is not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of insect sprays must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 25, 2007 (Critical Procedures)



Violations:
  • 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods. (Mayo and mustard containers.)
    Store Raw eggs below RTE foods to reduce the chance of cross contamination.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cups, plates, bowls, and meat saw.
    Clean,sanitize, and maintain cleanness of equipment.
  • 3340 - Corrected During Inspection Critical Repeat Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

February 05, 2007 (Critical Procedures)



Violations:
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) beef, chicken, and BBQ ribs in the refrigeration unit are not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 3320 - Corrected During Inspection Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
  • 3340 - Corrected During Inspection Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.

September 07, 2006 (Routine)



Violations:
  • 0240 - Corrected During Inspection 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.
  • 0480 - Corrected During Inspection Bulk container of flour is not labeled..
    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.
  • 0570 - Corrected During Inspection Wiping cloths not stored in sanitizing solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Containers of vegetable oil stored on the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1060 - The storage racks in the 4 doors refrigerator are 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.
  • 1100 - The food contact surface of the pots is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the pots 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.
  • 1570 - The door gaskets on the 4 door refrigerator are damaged (torn).
    Repair or replace the refrigerator door gaskets in accordance with the manufacturer's specifications.
  • 1800 - Corrected During Inspection The door gasket on the Raetone freezer has accumulation of food debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2890 - Light bulbs in walk-in refrigerators #1 and #2 are not shielded, coated, or otherwise shatter-resistent.Light bulbs are not shielded in the bakery area.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 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.
  • 3170 - Paint peeling on wall in the bakery area.
    Repair the wall. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The EHS received check # 9315 for revalidation.

April 25, 2006 (Routine)



Violations:
  • 0070 - Employees are not properly trained in food safety as it relates to their assigned duties.
    Train all employees in food safety as it relates to their assigned duties.
  • 0440 - Critical The tags for the shelled stock oysters are not available or are discarded immediately after the container is empty.
    Maintain the identity of the source of shellstock that are sold or served by retaining the shellstock tags or labels for 90 calendar days from the date the container is emptied.
  • 0470 - Corrected During Inspection Critical Raw eggs and meat observed stored above produce.
    Store raw eggs and meats below produce.
  • 0540 - Corrected During Inspection Critical Air compressor, in walk-in refrigerator, is leaking soiled water on containers of pickles, dressing, and produce.
    Do not store food items under leaking compressor. Replace or repair leaking.air compressor in walk-in refrigerator.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) meats in the refrigeration unit are not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:Food grinder, soda gun holder,Hobart steamer, mixers (2), fry maker, Hobart meat saw, pots and pans, and slicer.
    Clean and sanitize these surfaces for food contact.
  • 1780 - Corrected During Inspection Critical Interior of ice machine observed soiled.
    Discard ice and clean and sanitize ice machine before reusing.
  • 3330 - Corrected During Inspection Critical Working containers of cleaning chemicals are not properly labeled.
    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.
  • 3380 - Corrected During Inspection Critical Ware washing machine is not sanitizing serving utensils, plates or equipment. (0 PPM was measured.)
    Ensure ware washing machine is properly sanitizing. Use three compartment sink unit ware washing machine is properly sanitizing..
Comments:
Critical

October 19, 2005 (Follow-up)



Violations:
  • 0610 - Repeat Food stored with no protection from contamination.
    Protect food from contamination by storing the food in a clean and dry location.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1080 - Repeat The cookware is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1580 - Repeat The cutting board(s) along 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.
  • 1720 - Repeat 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 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, 2- microwave ovens, south bend grill, 2 meat slicers, oven mittens, utensils, hobart steamer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of theGarland gass stove extreoir,/interior, cooking equipment sides, exhaust filters, 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.
  • 3080 - Repeat

October 19, 2005 (Routine)



Violations:
  • 0610 - Food stored with no protection from contamination.
    Protect food from contamination by storing the food in a clean and dry location.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1080 - The cookware is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1580 - The cutting board(s) along 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.
  • 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 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine, 2- microwave ovens, south bend grill, 2 meat slicers, oven mittens, utensils, hobart steamer.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of theGarland gass stove extreoir,/interior, cooking equipment sides, exhaust filters, 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.
  • 3080 - Less than 50 foot candles of light was noted in the food 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

November 23, 2004 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: walk in refrigerator and bottom shelf of freezer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
  • 1320 - There was no temperature measuring device located in the refrigerator(R07154) and freezer.
    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.
  • 2890 - Light bulbs in baker room and the walk in refrigerator not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 0480 - Repeat 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.
  • 3170 - Wall in baker room is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
  • 3180 - The floor area behind the stove 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.

May 13, 2003 (Routine)



Violation: 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.

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