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JD's Chicken-n-Waffles, 713 Jefferson Davis Hwy, Richmond, VA - Restaurant inspection findings and violations

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Restaurant: JD's Chicken-n-Waffles
Address: 713 Jefferson Davis Hwy, Richmond, Virginia
Phone: (804) 926-0003
Total inspections: 2
Last inspection: Jul 13, 2009

Restaurant representatives - add corrected or new information about JD's Chicken-n-Waffles, 713 Jefferson Davis Hwy, Richmond, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0790 - Corrected During Inspection Improper methods used to thaw POULTRY (raw chicken siting on sink
  • 3030 - Corrected During Inspection No continuous towel system that supplies the user with a clean towel has been provided.
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator
July 13, 2009Routine23Details / Comments
No violation noted during this evaluation. March 11, 2009Routine00Details / Comments



July 13, 2009 (Routine)



Violations:
  • 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms.
    Inform all food employees to keep their hands and exposed portions of their arms clean.
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0790 - Corrected During Inspection Improper methods used to thaw POULTRY (raw chicken siting on 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
  • 3030 - Corrected During Inspection No continuous towel system that supplies the user with a clean towel has been provided.
    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
  • 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator
    Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

March 11, 2009 (Routine)

Comments:
Okay To Oparate Meets Code



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