Jones Hot Dogs, 6431 Williamson Road, Roanoke, VA - Restaurant inspection findings and violations

August 31, 2009 (Routine)

• 0450 C - Ready to eat foods being touched with bare hands.
  Use utensils and gloves so there is no bare hand contact with ready to eat food.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1770 A - Critical Dish strainer not clean.
  All food-contact surfaces must be clean and sanitized.
• 2350 - Critical Hot water faucet on hand sink not in good repair.
  Repair to work properly.

October 02, 2008 (Routine)

• 2350 - Critical Hot water cut off at hand sink because faucet leaks.
  Handsink must be supplied with hot and cold water during food service operation.Repair.
• 3360 - Critical Pesticides are not being applied by a certified applicator. (Cans of insecticide bombs not approved for use in foodservice areas.) Product removed.
  Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

February 21, 2008 (Routine)

• 0820 A 2 - Corrected During Inspection Critical Ref unit in storage room not keeping food at 41 degrees or below.
  Discontinue use of this ref unit. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 3350 - Corrected During Inspection Ant and roach pesticide not approved for use in food establishment stored in kitchen.
  Remove pesticide from establishment. Only licensed pest control operators are allowed to apply pesticide in food establishments.

July 20, 2007 (Routine)

December 18, 2006 (Routine)

• 0830 - Critical Pudding and slaw not dated.
  All ready-to-eat potentially hazardous foods must be dated.
• 1700 - Corrected During Inspection Critical No sanitizing agent in final rinse sanitizinng solution.
  If the three compartment sink is set up the final rinse sink must contain th proper level of snaitizing solution.

April 05, 2006 (Routine)

February 24, 2005 (Routine)

• 1800 - There was food accumulations in the post of the mobile cart. The shelf on the cart was not properly installed.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2190 - There was no hot water at the men's and women's restroom sinks.
  Make necessary adjustments to provide water of at least 110F to allow more effective removal of soap and dirt from your hands.

June 24, 2004 (Routine)

• 2000 - Clean plates were observed stored unprotected beside the employee hand washing sink. Food contact surface can easily have liquids splashed on the surface when someone is washing their hands.
  Store clean utensils and kitchenware so the food contact surface will not be contaminated.
• 0830 - Critical The commercially processed hot dogs and other products in plastic bags in the freezer were not properly dated for disposition after opening.
  Mark on the plastic bag the date the product was repackaged from the original container.
• 1570 - The door gasket on the reach-in TRUE refrigerator is damaged. The gasget is split.
  Repair or replace the TRUE refrigerator door gasket in accordance with the manufacturer's specifications.

February 02, 2004 (Routine)

August 27, 2003 (Routine)

• 0550 - Dispensing utensils improperly stored between. Ice scoop handle was touching the ice in the ice bin.
  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.
• 2020 - Clean prep utensils were not stored with the handles up.
  To prevent contamination of the food provide a means of storage where handles are presented to the employee.

April 10, 2003 (Routine)

• 1750 - Manufacturer containers were observed reused for the storage of onions.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food grade storage containers designed for your food storage needs.
• 3240 - Only use the employee handwashing sink for handwashing. Use the utility sink to discard waste ice.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.