Tony's Barbecue, 207 North 3rd Street, Richmond, VA - Restaurant inspection findings and violations

August 03, 2009 (Critical Procedures)

Violation: 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 avoid cross contamination.

May 04, 2009 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 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.
• 0470 - Corrected During Inspection Critical Raw eggs observed stored above Ready To Eat (RTE) foods. (Milk and produce.)
  Store raw eggs below RTE foods to avoid cross contamination.
• 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.
• 0790 - Improper methods used to thaw meats.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 A 2 - Corrected During Inspection Critical Cole slaw, Mayo, sliced tomatoes, and sliced apples 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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) green beans, chili, sausage, and cabbage 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. 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 all refrigerators.
  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.
• 1510 - The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1550 - The hand washing and 3 vat sinks are not sealed to adjoining walls.
  Seal the units to adjoining walls since it is exposed to spillage or seepage.
• 1570 - Towel dispenser was observed in a state of disrepair and damaged. (Missing cover.)
  Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 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.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: refrigerators, freezers, gaskets, slicer, microwave oven, grill, work tables, push cart, ice machine, deep fat fryer, shelving, exhaust hood and filter systems.
  Clean and maintain cleanness of equipment.
• 2000 - Clean plastic ware was observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 C - Corrected During Inspection Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 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.
• 2810 - Wall or wall covering, throughput the facility, were observed not smooth and easily cleanable. (Full of holes, peeling and chipping.)
  Repair or replace wall or wall covering to make it smooth and easily cleanable.
• 2890 - Light bulbs in the food prep area are not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulbs 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.
• 3180 - Floors, walls, ceilings, lights, and vents, throughout the facility, were noted in need of cleaning.
  All floors, walls, ceilings, lights, and vents 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.

January 27, 2009 (Critical Procedures)

Comments:
Menu board items that could be served rare, raw, and undercooked are marked and the consumer awareness statement is posted.

October 03, 2008 (Critical Procedures)

Violation: 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) cooked and then refrigerated BBQ 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. 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.

July 31, 2008 (Follow-up)

Comments:
Follow up to 6/02/2008 inspection: A food thermometor and sanitizer test strips have been purchased. The front counter hood vents and back splash are all cleaned. The old coffee maker has been removed. In the kitchen, the old three door refrigerator has been replaced by two new refrigerator / freezers. The slicer was all cleaned and broken down and the oil drum now has a lid and the storage area has been cleaned and the clutter removed. All hand wash sinks in the facility now have mixing valves and all the rest rooms are neat and clean.

June 04, 2008 (Routine)

Violations:

• 0820 A 1 - Critical
  
• 0820 A 2 - Corrected During Inspection Critical The above foods at 45 degrees were cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) foods still reflrected the preparation date. Facility owner was referred to the December inspection where this new policy of the use by date was reviewed.
  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.
• 0930 - Critical Menu board and paper menu do not reflect the Consumer Awareness Policy and eggs and hamburgers may be ordered under-cooked.
  By 7/31/2008 the facility will have these changes in place.
• 1510 - The person in charge could not provide a food temperature measuring device. (the thermometor was not accurate and was not calibrated)
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1570 - Corrected During Inspection Unused or non-functioning equipment not removed from the premises. (old home style coffee maker)
  Remove any unused or non-functioning equipment from the premises.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 1800 - The nonfood contact surface of the the inside of the microwave; the outside of the frnch fryer; and the outside covers of the warming lamps have 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.
• 2190 - The handwashing sink at two of the three restrooms is equipped with separate cold and hot water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 3170 - Several kitchen tiles and the tiles in the mens room are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floors in the kitchen under the three door Hobart reach-in 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.

Comments:
Inspection to renew the Health Permit.

February 08, 2008 (Routine)

Violations:

• 0820 1 - Corrected During Inspection Critical BBQ hot holding at improper temperatures. (112 degrees)
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed green beans in the refrigeration unit was not properly dated for disposition after opening. The containers of BBQ under the warmer were also not dated for expiration.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• 1750 - Manufacturer containers were observed reused for the storage of left over green beans and BBQ.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

Comments:
Inspection was also a complaint follow up.

August 21, 2007 (Follow-up)

Comments:
Refrigeration corrected to maintain 41 degrees.

August 09, 2007 (Critical Procedures)

Violation: 0820 - Corrected During Inspection Critical The above listed food items were all cold holding at improper temperatures. (43)
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Follow up will be to check on the adjustment to lower the temperature of the four door reach-in refrigerator.

April 04, 2007 (Routine)

Violations:

• 1570 - The food slicer dial is missing and was observed in a state of disrepair and damaged.
  Replace the dial of the slicer 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 dial 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 serving utensils in the one utility drawer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the utensils no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 1800 - The nonfood contact surface of the hood filters out front and the inside and the outside of the two utility drawers have 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.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 2890 - Repeat Light bulb in kitchn not shielded, coated, or otherwise shatter-resistent. Owner needs to replace the plastic cover.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Inspection to renew the Health Permit.

October 18, 2006 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (food prep area)
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0470 - Critical Repeat Sliced turkey and lettuce set-ups were observed uncovered.Raw eggs observed stored above Ready To Eat (RTE) foods. (Butter)
  Covered stored foods.Store raw eggs below RTE foods to reduce the chance of 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.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat beef and sliced bologna in the freezer are not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) pork and tartar sauce 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.
• 0960 2 - Wooden shelving throughout facility observed soiled, peeling, and chipping.
  Repair or replace wooden shelving.
• 1320 - There was no working temperature measuring device located in the large three door 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.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: flat grill.
  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: ice machine, refrigerator/freezer and gaskets, unused steamer, vents in women's rest room, microwave oven, hood and filter systems (2), and unused soda machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 2890 - Light bulb in food prep area not shielded, coated, or otherwise shatter-resistent.
  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 (Women's rest room)
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Walls throughout facility 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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. (Broken soda machine and broken steamer.)
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Check #2494 received from PIC for processing new Health Permit. Open violations will be corrected by 12-30-2006. New Health Permit approved.

July 17, 2006 (Routine)

Violations:

• 0470 - Critical Raw eggs observed over Ready To Eat foods.Food observed in freezer not wrapped.
  Store raw eggs below RTE.Wrap foods in the freezer.
• 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat foods in the freezer is not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards, slicer, and food grinder.
  Clean and sanitize these surfaces for food contact.
• 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.

Comments:
Critical inspection conducted.

February 13, 2006 (Routine)

Comments:
Follow up inspection.

February 08, 2006 (Routine)

Violations:

• 0260 - Corrected During Inspection Critical An entire cardboard box of mustard packs was found covered with mold in the three door refrigeration unit. Owner dicarded this item at the inspection.
  Ensure food is safe and unadulterated.
• 0540 - Critical Food in contact with soiled equipment or utensils. The inside of the three door refrigerator is soiled with mold and moisture in contact with cardbord adds to the spread of this problem.
  Use only cleaned and sanitized utensils or equipment during food preparation.
• 0820 - Corrected During Inspection Critical Fresh shell eggs (three full trays sitting out at room temperature at a slow service time) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0830 - Critical The prepared ready-to-eat foods in the refrigerator are not properly dated for disposition.
  Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F or 4 days or less at 45F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F (or 4 days or less at 45F) minus the refrigeration time before the food was frozen.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soil encrusted pan and several knives that are not being used. (owner disposed of these items at the inspection).
  Clean and sanitize these surfaces for food contact.
• 1780 - Corrected During Inspection Critical Food contact surfaces of the food slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of the slicer no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 3270 - Repeat Methods are not being used to control pests. Very obvious roach problem. Glue boards in use are covered with roaches. Area needs to be cleaned up under all the serving and pass through counters and then have the pest contol person come back and show that person the problem area. In the mean time I suggest using new glue boards that are dated so you can monitor how fast they fill up. Follow up on Tuesday, 3/14/06.
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Critical procedures inspection.

August 02, 2005 (Routine)

Violations:

• 1570 - Repeat The door gasket of the GE refrigerator is ( damaged). Duct tape on the deep fryer, Holbart refrigerator
  Repair or replace the GE refrigerator door gasket in accordance with the manufacturer's specifications, door gaskets on the refrigerators.
• 1800 - The nonfood contact surface of the refrigerator door gaskets 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.
• 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.
• 2830 - Floor and wall juncture in the male and female latrines not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2890 - Light bulbs not shielded, coated, or otherwise shatter-resistent in the food prep 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.
• 3080 - Less than 50 foot candles of light was noted in the food prep 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
• 3090 - Ventilation is not sufficient to keep rooms free of excessive obnoxious odors, in all latrines.
  Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• 3270 - Critical Premises are not being routinely inspected for evidence of pests
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

July 19, 2004 (Routine)

Comments:
Demonstration of basic food safety knowledge test passed. Since last inspection: new dining room carpet; kitchen floor tiles all re-done;food test thermometer available and in use;hair restraints used by employees; plastic gloves used properly.

June 11, 2004 (Routine)

Violations:

• 1510 - Repeat The person in charge could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1720 - Repeat No chemical sanitizing test kit being used to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
• 3080 - Repeat Less than 20 foot candles of light was noted in the the reach in refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3170 - Repeat Refrigerator shelving is in need of having rust removed and is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1570 - The door gasket of the three door refrigerator needs repair and cleaning.
  Repair or replace and clean the door gasket in accordance with the manufacturer's specifications.
• 0450 - 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.
• 0060 - Critical The person in charge has not demonstrated knowledge of food safety by either taking a certification class and passing the written exam or by taking the demonstration of knowledge test offered by the inspector.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 3340 - Critical Containers of bug spray are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of bug spray must be located in an area that is not above food, equipment, utensils, linens or single service items. This violation was corrected at the time of the inspection.

Comments:
This inspection was also a follow up to a complaint which the inspector did not find to be valid.

October 13, 2003 (Routine)

Violations:

• 3170 - Hallway and rest room walls are not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Patch and repair walls and then paint and then maintain these areas.
• 3180 - Haiiway walls and rest room walls 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.
• 1510 - The food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• 1720 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  Obtain a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

May 05, 2003 (Routine)

Violations:

• 1780 - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.Inside bottoms and the sides of refrigerated units need cleaning.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: refrigerator shelving.
  Clean and sanitize these surfaces for food contact.
• 1880 - The food-contact surfaces of the following equipment were not observed sanitized: refrigerator shelving and inside bottoms and sides of these refrigerators.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 1800 - The nonfood contact surface of the utensil drawer had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3045 - Repeat 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.
• 3200 - Intake and exhaust air ducts are not being cleaned
  Clean intake and exhaust air ducts and clean filters so they are not a source of contamination by dust, dirt and other materials
• 3080 - Less than 10 foot candles of light was noted in the reach-in refrigerator.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 1750 - Repeat Manufacturer containers were observed reused for the storage of miscellaneous food items.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.