New York Deli Cafe, 2053 S Crater Rd, Petersburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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April 16, 2009 | Routine | 3 | 4 | Details / Comments |
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October 30, 2008 | Routine | 0 | 2 | Details / Comments |
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April 03, 2008 | Routine | 7 | 4 | Details / Comments |
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October 09, 2007 | Routine | 2 | 5 | Details / Comments |
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April 17, 2007 | Routine | 2 | 2 | Details / Comments |
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October 03, 2006 | Routine | 3 | 5 | Details / Comments |
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March 30, 2006 | Routine | 10 | 16 | Details / Comments |
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September 21, 2005 | Routine | 5 | 9 | Details / Comments |
April 16, 2009 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: meat slicer.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. - 0830 - Critical Repeat The prepared ready-to-eat (RTE) turkey 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. - 1190 - Repeat The ambient (air/water) temperature measuring device (degrees C) located in the lunch meat refrigerator is not accurate.
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. - 1320 - There was no temperature measuring device located in some of the refrigeration units.
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. - 3270 - Repeat 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. - 3270 - Repeat Methods are not being used to successfully control pests. Rodent droppings observed near front hand wash sink and under front counter.
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. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
October 30, 2008 (Routine)
Violations:
- 1190 - Repeat The ambient (air/water) temperature measuring devices (degrees F) located in several reach in refrigerators are not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 3270 - Premises are not being routinely inspected for evidence of pests. Rodent droppings observed on floor near hand wash sink. Dead roaches observed in cabinet in front counter area.
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. - 3270 - Repeat Methods are not being used to successfully control pests.
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.
No food prep occuring at time of inspection.
April 03, 2008 (Routine)
Violations:
- 0160 - Corrected During Inspection Critical Food employees failed to wash their hands when changing from one duty to another.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. DISCUSSED PROPER PROCEDURE WITH PIC. - 2310 - Corrected During Inspection Critical The hand wash facility in the food prep area is blocked, preventing access by employees for easy handwashing.
Access to the hand wash facility identified above is to be available during all hours of operation. Remove the cart and pots stored in the sink preventing its use. - 0800 - Corrected During Inspection Critical Pasta salad noted not being adequately cooled to prevent the growth of harmful bacteria.
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. (DISCUSSED PROPER COOLING PROCEDURE WITH PIC.) - 0820 A 1 - Corrected During Inspection Critical Rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 A 2 - Corrected During Inspection Critical Pasta Salad cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. - 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed lunch meats, cole slaw, etc. in the refrigeration unit was not properly dated for disposition after opening.
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. 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. - 3270 - Methods are not being used to successfully control pests. Rodent droppings observed in cabinet behind front counter.
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. PIC stated that facility is on contract with a licensed pest control operator. - 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. - 2020 - Silverware were found dispensed with the food or lip-contact surface facing upward.
Store silverware with food or lip-contact surface facing downward to prevent contamination prior to use. - 1770 C - Observed rodent droppings in cabinet under front counter.
Maintain nonfood-contact surfaces of clean. - 2350 - Critical Water lines in basement were observed leaking.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. PIC stated that a plumber had already been called.
October 09, 2007 (Routine)
Violations:
- 0820 - Corrected During Inspection Critical Rice hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period. - 0820 - Corrected During Inspection Critical Deli meat in make up bar refrigerator 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 ready-to-eat (RTE) commercially processed food in the refrigeration unit was not properly dated for disposition after opening.
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 . 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. - 1190 - The ambient (air/water) temperature measuring devices (degrees C) located in the refrigeration units are not accurate.
Provide temperature measuring devices in all refrigerators that are accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 1570 - Glass on the side of display refrigerator was observed in a state of disrepair and damaged.
Repair displary refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - The door of the Masterbilt refrigerator was observed in a state of disrepair and damaged.(Will not open and close easily).
Repair or replace the door on the Masterbilt refrigerator so that it opens and closes easily. - 1770 C - Observed rodent droppings on shelving in cabinets behind front counter.
Maintain nonfood-contact surfaces of equipment clean. - 2190 - Water from the hand wash sink behind the front counter was at a temperature less than 100F.
Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens. - 3270 - 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.
April 17, 2007 (Routine)
Violations:
- 0130 - Corrected During Inspection Critical Repeat Food employees are not washing their hands.
Inform all food employees to keep their hands and exposed portions of their arms clean. DISCUSSED IMPORTANCE OF PROPER HANDWASHING WITH PIC. - 0550 - Repeat Dispensing utensils improperly stored between uses. (ice scoop)
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. - 0790 - Repeat Improper methods used to thaw chicken.
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 - 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed deli meat in the refrigeration unit was not properly dated for disposition after opening.
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. 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.
Discussed top 5 Risk Factors with PIC. PIC is currently scheduled to attend ServSafe Certification training on May 8 and 10, 2007.
October 03, 2006 (Routine)
Violations:
- 0130 - Critical Repeat Food employees observed with soiled hands and arms.
Inform all food employees to keep their hands and exposed portions of their arms clean. DISCUSSED PROPER PROCEDURE WITH PIC. - 0160 - Critical Repeat A food employee failed to wash his or her hands before donning single use gloves.
Instruct food employees to clean their hands and exposed portions of their arms immediately before donning single use gloves. DISCUSSED PROPER PROCEDURE WITH PIC. - 0550 - Dispensing utensils improperly stored between uses.
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. - 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the Masterbilt refrigerator is not accurate.
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. - 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 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser nozzles.
Clean and sanitize these surfaces for food contact. - 1790 - The food contact equipment surface of the oven was observed in need of cleaning.
Clean the food contact surface of the oven to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. - 3200 - Intake and exhaust air ducts are not being cleaned
Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
Critical violations were corrected during inspection. All non-critical violations should be corrected ASAP and before 1/3/07.
March 30, 2006 (Routine)
Violations:
- 0070 - Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination.
Ensure employees are preventing cross-contamination of ready-to-eat (RTE) food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. - 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. - 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. - 0070 - Poor handwashing procedures observed.
Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands. - 0130 - Critical Food employees observed with soiled hands and arms.
Inform all food employees to keep their hands and exposed portions of their arms clean. DISCUSSED PROPER PROCEDURE WITH PIC. - 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, before donning single use gloves, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. DISCUSSED PROPER PROCEDURE WITH PIC. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. CORRECTED DURING INSPECTION. - 0450 - Critical Repeat Employees observed handling ready-to-eat (RTE) food with their bare hands. Cup being used used as scoop.
Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. CORRECTED DURING INSPECTION. - 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. CORRECTED DURING INSPECTION. - 0470 - Critical Unwrapped or uncovered food in the freezer.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED DURING INSPECTION. - 0570 - Repeat 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 in a commonly wet or soiled location. (boxes of potato chips)
Protect food from contamination by storing the food in a clean and dry location. - 0610 - Food stored on the floor or food stored less than 6" above the floor. (walk in refrigerator)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0790 - Improper methods used to thaw chicken. (chickens in 5 gallon bucket of water on floor at three compartment sink)
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. BECUASE CHICKEN WAS OUT OF TEMPERATURE CHICKENS WERE DISCARDED. - 0820 - Critical Whole chickens cold holding at improper temperatures (62F).
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria. CHICKEN DISCARDED. CORRECTED DURING INSPECTION. - 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed meat, cheese, potato salad, chicken salad, etc. in the refrigeration unit was not properly dated for disposition after opening.
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. CORRECTED DURING INSPECTION. - 0960 2 - Food stored in can after opening. Aluminum foil was observed used to line shelving.
Canned foods once opened should be transferred to a food grade container for storage. Replace the aluminum foil to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 1060 - Cloth towels were observed used to line shelving where glasses/cups were stored.
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 surfaces of several plates, bowls, food storage containers etc. were not smooth, contained cracks, chips, or pits and could not be easily cleaned.
Repair or replace the bowls, plates, food storage containers 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. - 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: soda dispenser nozzles, utensil storage container and utensils inside.
Clean and sanitize these surfaces for food contact. CORRECTED DURING INSPECTION. - 1800 - The following non food contact surfaces were observed in need of cleaning: insides of refrigerators and freezers, base of the can opener, shelving, etc.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: tea urn.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized. CORRECTED DURING INSPECTION. - 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: tea urn.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. CORRECTED DURING INSPECTION. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2000 - Clean plasticware were observed stored with the food-contact surfaces facing in all different directions.
Store plasticware with all handles facing same direction to prevent contamination while in storage. - 2350 ii - Faucett in mens restroom is in poor repair.
Repair plumbing. - 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. - 2720 - Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 3030 - No disposable towels were provided at the hand washing lavatory in the front counter area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3070 - Repeat Toilet tissue was not present at each toilet in womens restroom.
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand - 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment. (Inside facility and around dumpster outside).
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.
All critical violations were corrected during inspection. All non-critical violations should be corrected ASAP and before 6/31/06. It is highly recommended that more employees attend ServSafe Certification course. Training information was left with PIC.
September 21, 2005 (Routine)
Violations:
- 0450 - Critical Cup without handles used as a scoop in sugar.
Provide suitable utensils such as a scoop with handle to prevent contamination from hands. CORRECTED DURING INSPECTION. CUP REMOVED. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0820 - Critical Food in the make up bar refrigerator was observed cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. CORRECTED DURING INSPECTION. - 0830 - Critical None of the ready-to-eat (RTE) commercially processed foods in any of the refrigeration units is properly dated for disposition after opening.
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.CORRECTED DURING INSPECTION. - 0830 - Critical None of the prepared ready-to-eat (RTE) food in any of the refrigeration units is 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. CORRECTED DURING INSPECTION. - 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Make up bar refrigeration unit was observed in a state of disrepair and damaged.
Repair the refrigerator 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 refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1580 - The cutting board along the make up bar is 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. - 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3070 - Toilet tissue was not present at each toilet
To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand - 3180 - Handicapped toilets in both restrooms were observed in need of cleaning.
Clean toilets and bathrooms 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 (dumpster area).
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. - 3330 - Critical Working containers of 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. CORRECTED DURING INSPECTION. - 3380 - Critical Sanitizing solution in wiping cloth bucket was in excess of 200 ppm.
Wiping cloths should be stored in a sanitizing solution of 50-100 ppm. CORRECTED DURING INSPECTION.
Critical violations were corrected during inspection. All non-critical violations should be corrected ASAP and before 12/21/05.
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