Chesterfield County Jail, 6900 Mimms Drive, Chesterfield, VA 23832 - Jail Food Service inspection findings and violations



Business Info

Restaurant: Chesterfield County Jail
Address: 6900 Mimms Drive, Chesterfield, VA 23832
Type: Jail Food Service
Phone: 804 748-1476
Total inspections: 5
Last inspection: 02/01/2016

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Inspection findings

Inspection date

Type

The following violations have been addressed since 1/21/16 inspection as described below:
1. A monthly training is done with all inmates on basic food safety/handling practices. According to the PIC, Work Detail Unit discusses employee health with all inmates and has them sign a contract acknowledging understanding/agreement. In addition, any ill inmate reports directly to medical, and medical decides if an inmate is fit for kitchen duty or not.
2. Staff are to monitor the sanitizer dispenser at the 3-vat sink daily. The PIC is looking to implement a daily log to verify the concentration is checked daily. Example provided.
3. Per discussion with the PIC, inmates are to fill sanitizer buckets with solution and sanitize all clean-in-place equipment. A bleach water solution is only to be used on wall surfaces to remove mold build-ups, and no food contact surfaces.
4. PIC showed the inspector where the sanitizer test kits for quaternary ammonia are stored in the office.
5. Work orders were placed on 1/21/16 to address resealing/recaulking along the 3-vat sink and stainless steel dish area/scrape sink/food prep sink. This also included a request to make the wall area underneath the garbage disposal a finished/sealed surface that is nonabsorbent and easily cleanable.
6. A new Kitchen Orientation for Inmates training program has been put together by CBM Managed Services and is to be implemented immediately. A review of the program showed some basic food safety/handling questions being addressed.
7. The PIC the inspector met on 1/21/16 is scheduled to become ServSafe certified.

  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The 3-vat sink and stainless steel dish area/scrape sink/food prep sink is not sealed to adjoining equipment or walls. Caulking has eroded and areas appear moldly. Water passes down between the equipment and walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Wall and Ceiling Coverings and Coatings (repeated violation)
    Observation: The wall area underneath the garbage disposal/prior to the entrance of the dish machine not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Correction: Finish and seal to provide a smooth, nonabsorbent, easily cleanable surface.
02/01/2016Follow-up
Notes:
1. Staff needs to be trained in food safety basics. Employee health has not been addressed with workers. After much digging, a poster discussing signs/symptoms/big 5 was found, but PIC states that no training is done with staff regarding their responsibility to report signs/symptoms of illness.
2. The PIC was not aware of any sanitizer test kits ever being present in the kitchen. Without test kits, sanitizer concentrations are clearly not being monitored.
3. The employee rest room needs a covered trashcan for feminine products.
4. Provided FDA form 1-B. All staff must be educated in employee health, and some way to track training needs to be developed. This can be accomplished with sign in sheets after a training discussion, or signature of FDA form 1-B that is kept on file for all kitchen staff.
5. It appears that only one manager is ServSafe certified. Suggest having more trained in proper food handling. When questioning the PIC, she acknowledged that this was her first food service job.
When the inspector conducts a follow-up inspection please be ready to explain how the violations noted today will be addressed in the short and long term.

  • Person in Charge
    Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. Per discussion with the PIC, clean in place equipment is only being cleaned with soapy water and no sanitizer. Sometimes a little bleach may be added to the soapy water solution.
    Correction: 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.
  • Person in Charge
    Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
    Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
  • Critical: Employee Health*
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: An inmate observed eating cornbread on the line where trays are prepared
    Correction: All eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: 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.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. No test kit for quaternary ammonia or bleach water solutions.
    Correction: Obtain a quaternary ammonia and chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Quaternary ammonia should be 200 ppm and chlorine 50-100 ppm.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 3-vat sink and stainless steel dish area/scrape sink/food prep sink is not sealed to adjoining equipment or walls. Caulking has eroded and areas appear moldly. Water passes down between the equipment and walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Good Repair and Calibration of Thermometers (corrected on site)
    Observation: Observed food thermometers are not calibrated to ensure accuracy. Both off 4-5 degrees.
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: the bottle of sanitizer connected at the 3-vat sink had no solution in it. The locked dispensing container makes it very difficult for staff to monitor when the chemical levels are getting low. The facility has no test kit for monitoring the concentration of any sanitizer. No food contact surface of tables or equipment can be verified as having been sanitized. Only items run through the high-temperature dish machine can be verified as being sanitized at this point.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Wall and Ceiling Coverings and Coatings
    Observation: The wall area underneath the garbage disposal/prior to the entrance of the dish machine not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
    Correction: Finish and seal to provide a smooth, nonabsorbent, easily cleanable surface.
  • Handwashing Cleanser - Availability
    Observation: Soap dispenser broken at hand sink closest two WIC #1.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Critical: Sanitizer - Criteria/Chemicals for food contact*
    Observation: A spray bottle of bleach water being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Tested at 200 ppm+.
    Correction: Utilize only bleach water that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces (tests at 50-100 ppm).
01/21/2016Routine
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the dishwashing area.
    Correction: 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
06/25/2015Routine
No violation noted during this evaluation.11/26/2014Routine
NOTES:
* No observed violations during inspection.
* Monitor cooling temperatures when cooling foods being prepared at room temperature to ensure of internal food temperatures of 41 degrees or less within 4 hours.

No violation noted during this evaluation.
06/30/2014Routine

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