Haysi Regional Jail, Kiwanis Park Road, Haysi, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Haysi Regional Jail
Address: Kiwanis Park Road, Haysi, Virginia
Phone: 679-7880
Total inspections: 17
Last inspection: Aug 27, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1510 - A thin thermometer probe is needed to measure the temperature of the mass of certain foods.
  • 2350 ii - Plumbing connections in the walk-in cooler and walk-in freezer(in warehouse) are leaking water onto floor. In the walk-in freezer a large mass of water has frozen. In the walk-in cooler leaking water occurs when the fan is off.
August 27, 2009Routine02Details / Comments
No violation noted during this evaluation. May 06, 2009Critical Procedures00Details / Comments
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0480 - Unlabeled food containers.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Coffee maker
  • 1610 - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash temp was 155, should have been 160
  • 1800 - The nonfood contact surface of the guards over the fans in the walk in cooler has accumulations of grime and debris.
  • 3170 - HVAC vents is not maintained in good repair
February 23, 2009Routine15Details / Comments
  • 0820 A 1 - Corrected During Inspection Critical Cooked noodles hot holding at improper temperatures.
  • 1100 - Corrected During Inspection The food contact surface of the food trays is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash temp was 150, plate states 160.
  • 3170 - Repeat Wall tile cracked and/ or missing in various locations. Ceiling tile broken.
October 08, 2008Routine13Details / Comments
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Loaf meal in the refrigeration unit is not properly dated for disposition.
  • 1330 - Dishwasher was not operating in accordance w/ data plate
  • 3170 - Ceiling tile in kitchen is not maintained in good repair ( 2 broken)
  • 3240 - Handwashing facilities are not maintained ( soap and paper towels not provided at sink by dishwasher)
May 12, 2008Routine13Details / Comments
  • 0070 - Repeat Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Correct food temperatures were not known by person in charge.
  • 0820 - Critical Repeat Bread pasta in Traulsen Warmer at improper holding temperature. The temperature was 90 degrees.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food(in Traulsen Refrig.#2) in the refrigeration unit is not properly dated for disposition.
  • 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids. The trash can was overflowing at back employee handwashing sink.
February 14, 2008Follow-up22Details / Comments
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Correct food temperatures were not known by person in charge.
  • 0220 - Critical The inmates and employees are drinking from an uncovered container in the food preparation area.
  • 0790 - Improper methods used to thaw Bologna. It was being thawed at room temperature in warm water.
  • 0820 - Critical Repeat Beef pasta in Traulsen Warmer at improper holding temperature. The temperature was 127 degrees.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food(in Traulsen Refrig.#2) in the refrigeration unit is not properly dated for disposition.
  • 1570 - Employee handwashing sink(up front) was observed in a state of disrepair and damaged.
  • 2720 - Corrected During Inspection Observed filled refuse containers stored in the establishment containing food residue wastes without lids. The trash can was overflowing at back employee handwashing sink.
January 03, 2008Routine34Details / Comments
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 160. To Correct: Repair booster heater to bring operation temperature to proper level.October 24, 2007Follow-up10Details / Comments
  • 0820 - Critical Chili in staff dinning hot holding at improper temperatures. (125)
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) "sloppy Joe" meat mix in the refrigeration unit is not properly dated for disposition.
  • 1610 - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. (wash cycle is 125 should be 160)
September 04, 2007Routine21Details / Comments
No violation noted during this evaluation. June 07, 2007Complaint00Details / Comments
1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. (wash temperature 150 should be 160)April 11, 2007Routine01Details / Comments
  • 0820 - Corrected During Inspection Critical Cold holding in staff kitchen cold holding at improper temperatures.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Rinse temperature was 178 should be 180. Rechecked before end of inspection rinse temp was 190.
  • 3170 - Floor grout and expansion joint is not maintained in good repair
November 15, 2006Routine12Details / Comments
  • 1570 - Condensation pan was observed in a state of disrepair and damaged.
  • 2190 - When timed, the automatic shut off faucet at the handwashing sink located at kitchen did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  • 3170 - Wall Corner is not maintained in good repair
July 12, 2006Routine03Details / Comments
  • 0820 - Corrected During Inspection Critical Spaghetti hot holding at improper temperatures.
  • 1060 - The nonfood contact surface of the hose to kettle is not corrosion resistant, nonabsorbent, and/or smooth. Has plastic cover on it that is worn.
  • 1570 - The can opener blade is dull.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. wash temp @ 155, should be 160
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 2790 - The indoor floor material located at @LOCATION@ does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2810 - Wall or wall covering in kitchen is not smooth and easily cleanable. Wall tile is cracked / broken in kitchen area.
February 13, 2006Routine25Details / Comments
  • 2810 - Repeat Floor or floor covering in KITCHEN is not smooth and easily cleanable.
  • 3240 - Handwashing facilities are not maintained, NO SOAP IN SOAP DISPENSER
September 23, 2005Routine02Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses. ICE SCOOP
  • 0830 - Critical The ready-to-eat (RTE) commercially processed Bar-b-que in the refrigeration unit was not properly dated for disposition after opening.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Repeat Floor or floor covering in Kitchen is not smooth and easily cleanable.
  • 3240 - Repeat Handwashing facilities are not maintained. No trash cans at hand washing stations, no paper towels at one station
May 06, 2005Routine14Details / Comments
  • 2210 - The backflow or backsiphonage prevention device installed on the outside hose bib is not identified as meeting standards set by the American Society of Sanitary Engineering.
  • 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable.
  • 3240 - Handwashing facilities not maintained. Hand washing stations does not have trash cans.
April 28, 2005Pre-Opening--Details / Comments

August 27, 2009 (Routine)



Violations:
  • 1510 - A thin thermometer probe is needed to measure the temperature of the mass of certain foods.
    Obtain at least one food temperature measuring device(thin probe) so employees can properly monitor the temperature of food items in the establishment.
  • 2350 ii - Plumbing connections in the walk-in cooler and walk-in freezer(in warehouse) are leaking water onto floor. In the walk-in freezer a large mass of water has frozen. In the walk-in cooler leaking water occurs when the fan is off.
    Plumbing systems and components shall be maintained in good repair. Do not store food under these leaking lines until they are repaired!
Comments:
Time needs to used instead of temperature for safety control for the employee 's food. Their food is prepared in a separate dining room with a buffet. I was told by PIC that their food is put out at 12:00 P.M. and is discarded at 2:30-3:00P.M.

May 06, 2009 (Critical Procedures)

Comments:
Met with Bill Wilson from DOC. Toured jail and kitchen. Talked with Barry Viers on how they train inmates to work in kitchen. At this time no critical violations noted. We did notice a great deal of steam coming from the dishwasher. There was also some condensation dripping onto some bread in bags. Told to remove bread from under this condensation.

February 23, 2009 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0480 - Unlabeled food containers.
    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.
  • 1570 - Unused or non-functioning equipment not removed from the premises. Coffee maker
    Remove any unused or non-functioning equipment from the premises.
  • 1610 - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash temp was 155, should have been 160
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 1800 - The nonfood contact surface of the guards over the fans in the walk in cooler 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.
  • 3170 - HVAC vents is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 08, 2008 (Routine)



Violations:
  • 0820 A 1 - Corrected During Inspection Critical Cooked noodles hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
  • 1100 - Corrected During Inspection The food contact surface of the food trays is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
    Replace the food trays 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 build-up of food debris.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Wash temp was 150, plate states 160.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 3170 - Repeat Wall tile cracked and/ or missing in various locations. Ceiling tile broken.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Maintainance personal replaced ceiling tile during visit.
Comments:
Kitchen very clean. discussed proper cooling methods with staff

May 12, 2008 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) Loaf meal 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.
  • 1330 - Dishwasher was not operating in accordance w/ data plate
    Repair machine to operate w/ manufacturer specifications.
  • 3170 - Ceiling tile in kitchen is not maintained in good repair ( 2 broken)
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3240 - Handwashing facilities are not maintained ( soap and paper towels not provided at sink by dishwasher)
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

February 14, 2008 (Follow-up)



Violations:
  • 0070 - Repeat Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Correct food temperatures were not known by person in charge.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures. Refresh knowledge on proper cooking temperatures.
  • 0820 - Critical Repeat Bread pasta in Traulsen Warmer at improper holding temperature. The temperature was 90 degrees.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. The food was discarded! No food should be kept in Traulsen Warmer until the unit temperature is brought up. The maintenance supervisor came and worked on unit while I was there. The PIC needs to monitor the temperature inside the unit, before using.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food(in Traulsen Refrig.#2) 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 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.
  • 2720 - Repeat Observed filled refuse containers stored in the establishment containing food residue wastes without lids. The trash can was overflowing at back employee handwashing sink.
    Cover all waste containers when not in continuous use.
Comments:
The food taken to the staff dining area is taken there at 12:00 P.M.-1:30 P.M. Yesterday there was food at room temperature, but PIC said it was going to be discarded. I would recommend that PIC and staff be more diligent about taking temperatures of hot and cold holding foods.

January 03, 2008 (Routine)



Violations:
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food. Correct food temperatures were not known by person in charge.
    Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures. Refresh knowledge on proper cooking temperatures.
  • 0220 - Critical The inmates and employees are drinking from an uncovered container in the food preparation 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.
  • 0790 - Improper methods used to thaw Bologna. It was being thawed at room temperature in warm water.
    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 - Critical Repeat Beef pasta in Traulsen Warmer at improper holding temperature. The temperature was 127 degrees.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. The food was discarded!
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food(in Traulsen Refrig.#2) 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 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.
  • 1570 - Employee handwashing sink(up front) was observed in a state of disrepair and damaged.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2720 - Corrected During Inspection Observed filled refuse containers stored in the establishment containing food residue wastes without lids. The trash can was overflowing at back employee handwashing sink.
    Cover all waste containers when not in continuous use.
Comments:
There needs to be a knowledgeable Person in Charge at all times when Mr.Viers is not working. I recommend that cooks and the designated person in charge be send to an accredited food safety course. Because this facility uses inmates to work in the kitchen, a brief training session should be instituted to acquaint the inmates on proper food safety. The Traulsen food warmer was not achieving the correct holding temperature of 135 degrees. IT NEEDS IMMEDIATE ATTENTION! The employee handwashing sink near food prep. area is not functioning.

October 24, 2007 (Follow-up)



Violation: 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 160. To Correct: Repair booster heater to bring operation temperature to proper level.
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:
All previous violations corrected, upon inspection found booster heater not working. Facility voluntarily manual starting using 3 vat sink

September 04, 2007 (Routine)



Violations:
  • 0820 - Critical Chili in staff dinning hot holding at improper temperatures. (125)
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) "sloppy Joe" meat mix 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.
  • 1610 - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. (wash cycle is 125 should be 160)
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
Comments:
Discussed the proper way to hot and cold hold, cool and reheat, PH Food. Showed staff the way to calibrate food thermeters.

June 07, 2007 (Complaint)

Comments:
all cracked trays are being removed and retuned to manufacturer

April 11, 2007 (Routine)



Violation: 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. (wash temperature 150 should be 160)
Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.

November 15, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Cold holding in staff kitchen cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Rinse temperature was 178 should be 180. Rechecked before end of inspection rinse temp was 190.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 3170 - Floor grout and expansion joint is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 12, 2006 (Routine)



Violations:
  • 1570 - Condensation pan was observed in a state of disrepair and damaged.
    Repair the Condensation pan 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2190 - When timed, the automatic shut off faucet at the handwashing sink located at kitchen did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
    Adjust or replace the faucet to provide water tempered to at least 110F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
  • 3170 - Wall Corner is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
No critical violations noted

February 13, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Spaghetti hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 1060 - The nonfood contact surface of the hose to kettle is not corrosion resistant, nonabsorbent, and/or smooth. Has plastic cover on it that is worn.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1570 - The can opener blade is dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. wash temp @ 155, should be 160
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 2790 - The indoor floor material located at @LOCATION@ does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
  • 2810 - Wall or wall covering in kitchen is not smooth and easily cleanable. Wall tile is cracked / broken in kitchen area.
    Repair or replace wall or wall covering to make it smooth and easily cleanable.

September 23, 2005 (Routine)



Violations:
  • 2810 - Repeat Floor or floor covering in KITCHEN is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3240 - Handwashing facilities are not maintained, NO SOAP IN SOAP DISPENSER
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 06, 2005 (Routine)



Violations:
  • 0550 - 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.
  • 0830 - Critical The ready-to-eat (RTE) commercially processed Bar-b-que 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.
  • 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.
  • 2810 - Repeat Floor or floor covering in Kitchen is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3240 - Repeat Handwashing facilities are not maintained. No trash cans at hand washing stations, no paper towels at one station
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

April 28, 2005 (Pre-Opening)



Violations:
  • 2210 - The backflow or backsiphonage prevention device installed on the outside hose bib is not identified as meeting standards set by the American Society of Sanitary Engineering.
    Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
  • 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable.
    Repair or replace floor or floor covering to make it smooth and easily cleanable. Grout is not sealed
  • 3240 - Handwashing facilities not maintained. Hand washing stations does not have trash cans.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

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