The Original Tony's Hot Dogs, 2620 Lafayette Boulevard, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: The Original Tony's Hot Dogs
Address: 2620 Lafayette Boulevard, Norfolk, Virginia
Total inspections: 14
Last inspection: Jul 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.(provide within 10 days)
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bottom of unit for storage.
  • 6-501.11 - Plumbing leaking below hand basin, three compartment sink and at faucet at the sink in the hallway.
July 28, 2009Routine12Details / Comments
  • 3-501.14 - Critical A potentially hazardous food such as hot dogs were noted not being adequately cooled to prevent the growth of harmful bacteria. Hot dogs at 135 F were found in the reach in refrigerator.
  • 5-201.11 - Critical There is a leak at the sink in the hallway.
October 09, 2008Routine20Details / Comments
  • 4-202.16 - The nonfood contact surface of the wooden floor palets are not designed or constructed to be easily cleanable. Need to be cleaned, seal the wood and do not wash them out back behind the restaurant.
  • 5-202.11 - Critical Handwashing sink in the hallway has a leak.
  • 6-202.111 - Living/sleeping quarters directly opening into area used for conducting food establishment operations. Sleeping in store room is prohibited.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the front counter.
  • 6-403.11 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect foods and single use. Smoking should not be done in the restroom and in the store room, at the bar/tables, however ashtrays were found throughout the facility.
June 24, 2008Routine14Details / Comments
3-302.11 - Critical Unwrapped or uncovered food on the counter. Mustard and onions uncovered not in use.February 29, 2008Routine10Details / Comments
  • 2-401.11 - Critical The employees smoke in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. Drinks in store room are on floor.
  • 6-501.12 - Floors behind counter and shelves/figurines above soup holding and three compartment sink are noted in need of cleaning.
November 20, 2007Routine12Details / Comments
  • 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between.
  • 4-101.17 - Corrected During Inspection A pewter ice scoop is improperly used as a food contact surface and is suspected of containing unacceptable levels of lead.
June 13, 2007Routine02Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
  • 3-304.12 - Corrected During Inspection Ice scoup was improperly stored between use and was found with handle down inside ice.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit were not properly dated for disposition.
  • 4-204.112 - There was no temperature measuring device located in the 2nd Coca Cola refrigerator, and ches refrigerator.
  • 4-501.11 - Both the freezer and refrigerator were not properly maintained and are noted in need of defrosting.
  • 6-501.11 - The floor board by the 3rd Coca Cola refrigerator is in a state of disrepair.
March 01, 2007Routine24Details / Comments
4-501.11 - microwave was observed in a state of disrepair and damaged.June 06, 2006Routine01Details / Comments
No violation noted during this evaluation. December 14, 2005Routine00Details / Comments
  • 4-101.19 - Wooden spoon and spatula in poor repair.(voluntarily discarded)
  • 4-502.11 - Water leaking below the hand basin and the three compartment sink.
June 23, 2005Routine02Details / Comments
No violation noted during this evaluation. March 01, 2005Routine00Details / Comments
  • 4-202.11 - The food contact surface of the ice storage cooler is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 4-203.12 - No ambient (air/water) temperature measuring device (degrees F) located in the coke refrig. on the left.
  • 4-501.11 - Plumbing leaking below hand basin(container below basin to catch water until fixed)
  • 4-601.11 - The following utensils were observed soiled to sight and touch: cutting board.
  • 6-202.11 - End caps missing on shields for lights over grill.
August 05, 2004Routine05Details / Comments
  • 6-202.11 - Light bulb in grill area are not shielded, coated, or otherwise shatter-resistent.
  • 4-903.12 - Cutting board stored next to mop bucket and not at least 6" above the floor.
August 06, 2003Routine02Details / Comments
No violation noted during this evaluation. March 21, 2003Routine00Details / Comments

July 28, 2009 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.(provide within 10 days)
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: bottom of unit for storage.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-501.11 - Plumbing leaking below hand basin, three compartment sink and at faucet at the sink in the hallway.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Recommended for annual health department permit. Discussed not using bare hand contact to handle ready to eat food. Old cutting board, no longer used, voluntarily discarded.

October 09, 2008 (Routine)



Violations:
  • 3-501.14 - Critical A potentially hazardous food such as hot dogs were noted not being adequately cooled to prevent the growth of harmful bacteria. Hot dogs at 135 F were found in the reach in refrigerator.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 5-201.11 - Critical There is a leak at the sink in the hallway.
    Repair the leak and maintain all plumbing fixtures as per code.
Comments:
Keep an eye on refrigerators with hot dogs in regards to their temperatures.

June 24, 2008 (Routine)



Violations:
  • 4-202.16 - The nonfood contact surface of the wooden floor palets are not designed or constructed to be easily cleanable. Need to be cleaned, seal the wood and do not wash them out back behind the restaurant.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 5-202.11 - Critical Handwashing sink in the hallway has a leak.
    Repair all plumbing to code and keep the facility maintained.
  • 6-202.111 - Living/sleeping quarters directly opening into area used for conducting food establishment operations. Sleeping in store room is prohibited.
    Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary person or pets.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees at the front counter.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-403.11 - Area designated for employee to eat, drink, and use tobacco is located so that it does not protect foods and single use. Smoking should not be done in the restroom and in the store room, at the bar/tables, however ashtrays were found throughout the facility.
    Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination
Comments:
All persons in establishment must have food handler card or manager cert. Make sure that the mopwater is dumped into toilet, the existing mopsink is now used for hand basin and cannot be both, wooden palets from kitchen not to be washed outside in parking lot area. Recommended for Permit.

February 29, 2008 (Routine)



Violation: 3-302.11 - Critical Unwrapped or uncovered food on the counter. Mustard and onions uncovered not in use.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
Maintaining some good practices on sanitization, food temp. logs and current certification.

November 20, 2007 (Routine)



Violations:
  • 2-401.11 - Critical The employees smoke 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; unwrapped single-service and single-use articles; or other items needing protection. May smoke on side of counter where food prep and storage is not. Cigarette butts dumped in trash can.
  • 3-305.11 - Food stored on the floor. Or Food stored less than 6"" above the floor. Drinks in store room are on floor.
    Elevate food storage onto approved shelving with minimum 6"" legs or casters.
  • 6-501.12 - Floors behind counter and shelves/figurines above soup holding and three compartment sink are 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:
Sanitizer in three compartment sink 100-150 ppm. Facility had metal stem thermometers.

June 13, 2007 (Routine)



Violations:
  • 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between.
    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.
  • 4-101.17 - Corrected During Inspection A pewter ice scoop is improperly used as a food contact surface and is suspected of containing unacceptable levels of lead.
    Discontinue use of pewter containing greater than .05% lead as a food contact surface to prevent heavy metal poisoning. Submit proof of safe lead levels from an accredited for review and approval by the regulatory authority prior to resumption of equipment use.

March 01, 2007 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-304.12 - Corrected During Inspection Ice scoup was improperly stored between use and was found with handle down inside ice.
    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.
  • 3-501.17 - Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit were 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.
  • 4-204.112 - There was no temperature measuring device located in the 2nd Coca Cola refrigerator, and ches refrigerator.
    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.
  • 4-501.11 - Both the freezer and refrigerator were not properly maintained and are noted in need of defrosting.
    Defrost the above equipment and properly maintain.
  • 6-501.11 - The floor board by the 3rd Coca Cola refrigerator is in a state of disrepair.
    Re-nail down floor board, and maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The following items were also noted during the inspection:
- Reviewed cooling and reheating procedures for chili and soup
- Reviewed calibrating thermometer techniques
- Reviewed 3 compartment sink set-up and how to test sanitizer

June 06, 2006 (Routine)



Violation: 4-501.11 - microwave was observed in a state of disrepair and damaged.
Replace microwave with commercial grade product
Comments:
Metal stem thermometer available, test strips available for sanitizer. Thermometers available in all refrige. units

December 14, 2005 (Routine)

Comments:
No violations

June 23, 2005 (Routine)



Violations:
  • 4-101.19 - Wooden spoon and spatula in poor repair.(voluntarily discarded)
    Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
  • 4-502.11 - Water leaking below the hand basin and the three compartment sink.
    Repair equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.

March 01, 2005 (Routine)

Comments:
All violations from last inspection corrected. No violations noted this inspection.

August 05, 2004 (Routine)



Violations:
  • 4-202.11 - The food contact surface of the ice storage cooler is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the cooler 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.
  • 4-203.12 - No ambient (air/water) temperature measuring device (degrees F) located in the coke refrig. on the left.
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 4-501.11 - Plumbing leaking below hand basin(container below basin to catch water until fixed)
    Repair the plumbing 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 plumbing, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - The following utensils were observed soiled to sight and touch: cutting board.
    Clean and sanitize these surfaces for food contact.
  • 6-202.11 - End caps missing on shields for lights over grill.
    Shield or replace light bulb with a coated or shatter-resistent bulb.

August 06, 2003 (Routine)



Violations:
  • 6-202.11 - Light bulb in grill area are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 4-903.12 - Cutting board stored next to mop bucket and not at least 6" above the floor.
    Discontinue storage of clean equipment and utensils in a location subject to contamination.

March 21, 2003 (Routine)

Comments:
NO violatioins noted during inspection.

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