Danville City Prison Farms, 1000 South Boston Rd., Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Danville City Prison Farms
Address: 1000 South Boston Rd., Danville, Virginia
Total inspections: 17
Last inspection: Jun 11, 2009

Restaurant representatives - add corrected or new information about Danville City Prison Farms, 1000 South Boston Rd., Danville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. June 11, 2009Routine00Details / Comments
No violation noted during this evaluation. January 12, 2009Routine00Details / Comments
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 3380 - Critical Chlorine sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
September 30, 2008Routine11Details / Comments
  • 1580 - The cutting boards in kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1780 E - Ice machine in need of cleaning.
August 20, 2008Routine02Details / Comments
  • 0480 - Unlabeled food containers of creamer, and red pepper seasoning in dry storage area..
  • 0820 - Critical Ham/cheese located in front area of walk-in unit cold holding at improper temperatures.
  • 1570 - Back room of walk-in unit was observed in a state of disrepair with condensate dripping from unit.
  • 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 158°F.
November 15, 2007Routine22Details / Comments
  • 0220 - Critical The food handler was smoking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The temperature was 120 while the actual temperature should be 150
  • 1800 - The nonfood contact surface of the top shelf over stove has accumulations of grime and debris.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
January 05, 2007Routine22Details / Comments
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove top burners, inside oven areas
  • 1800 - The nonfood contact surface of the wall area behind grill has accumulations of grime and debris.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
July 20, 2006Routine13Details / Comments
2000 - Utensils were observed stored unprotected at the dry goods roomMarch 15, 2006Routine01Details / Comments
No violation noted during this evaluation. August 11, 2005Routine00Details / Comments
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: wall behind grill area
  • 3170 - Screen door, freezer door is not maintained in good repair
April 06, 2005Routine11Details / Comments
0820 - Critical Walkin cooler cold holding at improper temperatures.November 18, 2004Routine10Details / Comments
  • 1800 - Repeat The nonfood contact surface of the shelving, top shelf under hood system has accumulations of grime and debris.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:can opener/holder
  • 1570 - Top needed repaired on cake mix bin was observed in a state of disrepair and damaged.
  • 0800 - Critical Food inside walkin cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
August 09, 2004Routine22Details / Comments
  • 1800 - Repeat The nonfood contact surface of the shelving, top area of grill had accumulations of grime and debris.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener/holder.
  • 0790 - Improper methods used to thaw meats.
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
March 23, 2004Routine13Details / Comments
1800 - Repeat The nonfood contact surface of the top shelf under hood system had accumulations of grime and debris.December 18, 2003Routine01Details / Comments
  • 1800 - Repeat The nonfood contact surface of the top shelf under hood system had accumulations of grime and debris.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: meat slicer
  • 3340 - Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
September 16, 2003Routine13Details / Comments
No violation noted during this evaluation. June 11, 2003Routine00-
  • 1800 - The nonfood contact surface of the top area of shelf under hood system had accumulations of grime and debris.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener, floor mixer
March 12, 2003Routine02Details / Comments

June 11, 2009 (Routine)

Comments:
No violations cited. Daily inspection walk-through and HACCP procedures followed.
Date marking appropriately practiced.
Dry storage area organized; daily checklist implemented.
Good Job!

January 12, 2009 (Routine)

Comments:
Facility looks good; no violations cited.

September 30, 2008 (Routine)



Violations:
  • 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.
  • 3380 - Critical Chlorine sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only chlorine sanitizer at concentration of 50 ppm to 100 ppm at all times.
Comments:
Cutting boards and new thermometer purchased since August 20 2008 inspection.
Dishmachine rinse temperature not measuring 180 degrees F. Repair unit immediately. PIC to contact VDH as soon as repairs are made.
Overall, facility very clean and organized.
On 10/2/08, PIC reported that dishmachine has been serviced by repairman and wash temperature on dishmachine = 168 degrees F and rinse temperature = 184 degrees F.

August 20, 2008 (Routine)



Violations:
  • 1580 - The cutting boards in kitchen are 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.
  • 1780 E - Ice machine in need of cleaning.
    Clean the ice machine at frequency necessary to preclude accumulation of soil, mold or other residue.
Comments:
During this inspection accompanied Wayne Soloman from Virginia Department of Corrections.
Facility uses Clorax as disinfectant for wiping down food contact surfaces. Test strips used to monitor concentration of disinfectant.
Facility needs to purchase a thermometer for measuring thin foods.

November 15, 2007 (Routine)



Violations:
  • 0480 - Unlabeled food containers of creamer, and red pepper seasoning in dry storage area..
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0820 - Critical Ham/cheese located in front area of walk-in unit cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 1570 - Back room of walk-in unit was observed in a state of disrepair with condensate dripping from unit.
    Repair the walk-in 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 walk-in unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 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 158°F.
    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.
Comments:
Facility has an approved employee health policy in place.
All Aramark approved vendors.
Temperature used as a public health control.
Disposable gloves and aprons utilized as part of provision for preventing contamination.
Chlorax used as sanitizer; test strips utilized to ensure proper concentration.
Dry storage area observed and organized.
Foods observed thawing under refrigeration.
Overall, facility clean and organized.
Ecolab reported warewashing machine adjusted on 11/16/07 so that wash temperature is 168 degrees and rinse/sanitize temperature is 188 degrees.

January 05, 2007 (Routine)



Violations:
  • 0220 - Critical The food handler was smoking 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, or unwrapped single-service and single-use articles, or other items needing protection.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The temperature was 120 while the actual temperature should be 150
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1800 - The nonfood contact surface of the top shelf over stove 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.
  • 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
Comments:
notice given that walkin cooler needs to be a maximum of 41 degrees F by March 07

July 20, 2006 (Routine)



Violations:
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: stove top burners, inside oven areas
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the wall area behind grill 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.
  • 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

March 15, 2006 (Routine)



Violation: 2000 - Utensils were observed stored unprotected at the dry goods room
Store utensils in a protective package to protect from contamination until used.
Comments:
very good

August 11, 2005 (Routine)

Comments:
good

April 06, 2005 (Routine)



Violations:
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: wall behind grill area
    Clean and sanitize these surfaces for food contact.
  • 3170 - Screen door, freezer door is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

November 18, 2004 (Routine)



Violation: 0820 - Critical Walkin cooler cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
Comments:
good

August 09, 2004 (Routine)



Violations:
  • 1800 - Repeat The nonfood contact surface of the shelving, top shelf under hood system 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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch:can opener/holder
    Clean and sanitize these surfaces for food contact.
  • 1570 - Top needed repaired on cake mix bin was observed in a state of disrepair and damaged.
    Repair the top 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 top, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 0800 - Critical Food inside walkin cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
    Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F 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.

March 23, 2004 (Routine)



Violations:
  • 1800 - Repeat The nonfood contact surface of the shelving, top area of grill 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener/holder.
    Clean and sanitize these surfaces for food contact.
  • 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 3. As part of the cooking process
  • 2890 - Light bulb in kitchen not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.

December 18, 2003 (Routine)



Violation: 1800 - Repeat The nonfood contact surface of the top shelf under hood system 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.

September 16, 2003 (Routine)



Violations:
  • 1800 - Repeat The nonfood contact surface of the top shelf under hood system 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: meat slicer
    Clean and sanitize these surfaces for food contact.
  • 3340 - Critical Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 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.

March 12, 2003 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the top area of shelf under hood system 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.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: can opener, floor mixer
    Clean and sanitize these surfaces for food contact.

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