Chesterfield County Jail, 6900 Mimms Drive, Chesterfield, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Chesterfield County Jail
Address: 6900 Mimms Drive, Chesterfield, Virginia
Total inspections: 11
Last inspection: Oct 9, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 09, 2009Routine00Details / Comments
No violation noted during this evaluation. May 22, 2009Routine00Details / Comments
No violation noted during this evaluation. January 05, 2009Routine00Details / Comments
No violation noted during this evaluation. July 30, 2008Critical Procedures00Details / Comments
3030 - Corrected During Inspection no towels at hand sink in dishmachine areaMay 12, 2008Routine01Details / Comments
2650 - There is no refuse container at the area immediately adjacent to the prep hand sink.January 04, 2008Routine01Details / Comments
3080 - Corrected During Inspection Repeat Less than 10 foot candles of light was noted in the freezerJuly 31, 2007Routine01Details / Comments
3080 - Less than 10 foot candles of light was noted in the walk inApril 12, 2007Routine01Details / Comments
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of cleaners are not properly labeled.
December 05, 2006Routine11Details / Comments
  • 2190 - Repeat Water from the handwashing sink at kitchen was measured at a temperature less than 110F.
  • 3330 - Corrected During Inspection Critical Working containers of cleaner are not properly labeled.
July 14, 2006Routine11Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 150F>. To Correct:
  • 2190 - Water from the handwashing sink at kitchen was measured at a temperature less than 110F.
May 24, 2006Routine22Details / Comments

October 09, 2009 (Routine)

Comments:
No violations noted at time of inspection.
All Ready to Eat P.H.F.'s held >24 hours must be labeled w/ an expiration, use by or discard date not to exceed seven (7) days when held at 41 degrees or below.
Recommended using a drying rack for cutting boards to facilitate air-drying.
Adjust quat sanitizer to measure 200 ppm (product tested approx. 300 ppm today).
Dish machine very clean and well maintained.
Date all snack bags for proper rotation of F.I.F.O.
This is a very clean, organized and well run facility.

May 22, 2009 (Routine)

Comments:
No violations noted today.

January 05, 2009 (Routine)

Comments:
No violations noted today.

July 30, 2008 (Critical Procedures)

Comments:
No critical violations noted today.

May 12, 2008 (Routine)



Violation: 3030 - Corrected During Inspection no towels at hand sink in dishmachine area
provide

January 04, 2008 (Routine)



Violation: 2650 - There is no refuse container at the area immediately adjacent to the prep hand sink.
Provide a refuse container for the disposal of paper towels at the prep hand sink.

July 31, 2007 (Routine)



Violation: 3080 - Corrected During Inspection Repeat Less than 10 foot candles of light was noted in the freezer
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.

April 12, 2007 (Routine)



Violation: 3080 - Less than 10 foot candles of light was noted in the walk in
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.

December 05, 2006 (Routine)



Violations:
  • 2650 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Provide a refuse container for the disposal of paper towels at the above hand sink.
  • 3330 - Corrected During Inspection Critical Repeat Working containers of cleaners 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.

July 14, 2006 (Routine)



Violations:
  • 2190 - Repeat Water from the handwashing sink at kitchen was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 3330 - Corrected During Inspection Critical Working containers of cleaner 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.
Comments:
Dishmachine at proper temperature.

May 24, 2006 (Routine)



Violations:
  • 0470 - Corrected During Inspection 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read 150F>. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 2190 - Water from the handwashing sink at kitchen was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

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