Jamaica Club, 11184 Washington Highway, Ashland, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Jamaica Club
Address: 11184 Washington Highway, Ashland, Virginia
Total inspections: 12
Last inspection: Sep 17, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 17, 2009Follow-up00-
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tunafish,ham, macaroni salad in the refrigeration unit is not properly dated for disposition.
  • 3270 - Critical Methods are not being used to control pests. EHS observed numerous locations throughout facility that had rodent droppings
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 1600 - The compartment(s) or drainboards of the 3- basin sink are heavily soiled.
  • 1800 - The nonfood contact surface of the grill, tabletop deep fryers, microwave have accumulations of grime and debris.
  • 3180 - Floors, walls, air vents in the food prep and storage area noted in need of deep cleaning.
September 03, 2009Routine24Details / Comments
1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.March 26, 2009Risk Factor Assessment10Details / Comments
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 0260 - Corrected During Inspection Critical The person in charge informed the EHS that the 61 degree chicken salad had just been prepared at PIC's home
September 04, 2008Routine11Details / Comments
0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna salad, deli meats, chicken salad,etc. in the refrigeration unit is not properly dated for disposition.March 20, 2008Risk Factor Assessment10Details / Comments
  • 1320 - There was no temperature measuring device located in the reach-in freezer.
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave.
August 23, 2007Routine02Details / Comments
No violation noted during this evaluation. April 05, 2007Follow-up00Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 - Corrected During Inspection Critical Repeat hot dogs hot holding at improper temperatures(92 degrees).
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
  • 2120 - Critical Water heater in restroom area observed turned off or not set at the proper temperature, kitchen hot water supply exhausted within time frame of health inspection .
March 23, 2007Critical Procedures40Details / Comments
  • 0820 - Corrected During Inspection Critical Hot dogs, hamburgers hot holding at improper temperatures.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: black mold on ice machine.
September 28, 2006Routine30Details / Comments
No violation noted during this evaluation. March 28, 2006Critical Procedures00Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelf of prep table next to handsink with food debris.
  • 1970 - Wiping cloths that were laundered on site were observed lying on top of each other on the divider of the 3-compartment sink. Cloths could not air dry.
  • 2600 - The outdoor refuse container is stored on absorbent material. Dumpster is stored on grassy/rock surface.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There is no screen on the vent opening above the grill.
  • 3045 -
September 27, 2005Routine05Details / Comments
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening. Open packages of sliced deli turkey and ham in the True reach in cooler not date marked for disposition after opening.
  • 2790 - The indoor floor material located in the dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable.
  • 3270 - Repeat Premises are not being routinely inspected for evidence of pests. Evidence of mice observed under shelf and behind freezer in dry storage area.
  • 3170 - The physical structure is not maintained in good repair in the following areas:- seat cover is missing on the toilet in the ladies' room- door knob is missing on one side of the door into the kitchen
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - mold on the outside door of the True reach in cooler.
  • 3180 - The physical structure in the following location noted in need of cleaning: pipes under the ice machine in the kitchen.
August 17, 2004Routine15Details / Comments

September 03, 2009 (Routine)



Violations:
  • 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tunafish,ham, macaroni salad 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.
  • 3270 - Critical Methods are not being used to control pests. EHS observed numerous locations throughout facility that had rodent droppings
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 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.
  • 1600 - The compartment(s) or drainboards of the 3- basin sink are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1800 - The nonfood contact surface of the grill, tabletop deep fryers, microwave have 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.
  • 3180 - Floors, walls, air vents in the food prep and storage area noted in need of deep cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
EHS discussed employee health, distributed several food safety handouts.

March 26, 2009 (Risk Factor Assessment)



Violation: 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
Comments:
Install splashguard on side of handsink in foodprep area.

September 04, 2008 (Routine)



Violations:
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 0260 - Corrected During Inspection Critical The person in charge informed the EHS that the 61 degree chicken salad had just been prepared at PIC's home
    Ensure foods are obtained from sources that comply with law.

March 20, 2008 (Risk Factor Assessment)



Violation: 0830 - Corrected During Inspection Critical The prepared ready-to-eat (RTE) tuna salad, deli meats, chicken salad,etc. 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.

August 23, 2007 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the reach-in freezer.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: microwave.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Person in charge to notify EHSS when new toilets and hot water heaters for restrooms are to be installed.

April 05, 2007 (Follow-up)

Comments:
Monitor hotwater supply,ensure adequate supply for restrooms.

March 23, 2007 (Critical Procedures)



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.
  • 0820 - Corrected During Inspection Critical Repeat hot dogs hot holding at improper temperatures(92 degrees).
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100F.
  • 2120 - Critical Water heater in restroom area observed turned off or not set at the proper temperature, kitchen hot water supply exhausted within time frame of health inspection .
    Ensure that water heater is turned on in restroom area and set at proper operating temperature,ensure sufficient amount of hot water in kitchen at all times to meet peak demands.
Comments:
10 days to correct hot water supply, can use single service items(utensils) for cooking now and schedule warewashing all at one time so as to not deplete hotwater supply for kitchen.

September 28, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Hot dogs, hamburgers hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: black mold on ice machine.
    (CORRECTED ON INSPECTION)Clean and sanitize these surfaces for food contact.

March 28, 2006 (Critical Procedures)

Comments:
No critical violations observed at the time of the inspection.

September 27, 2005 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: bottom shelf of prep table next to handsink with food debris.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1970 - Wiping cloths that were laundered on site were observed lying on top of each other on the divider of the 3-compartment sink. Cloths could not air dry.
    Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
  • 2600 - The outdoor refuse container is stored on absorbent material. Dumpster is stored on grassy/rock surface.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. There is no screen on the vent opening above the grill.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3045 -
Comments:
When date marking, mark foods for the date of disposal which is 7 days after opening processed or prepared foods.

August 17, 2004 (Routine)



Violations:
  • 0830 - Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly dated for disposition after opening. Open packages of sliced deli turkey and ham in the True reach in cooler not date marked 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.
  • 2790 - The indoor floor material located in the dry storage area does not meet the standard of: 1. smooth, durable and easily cleanable.
    Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable.
  • 3270 - Repeat Premises are not being routinely inspected for evidence of pests. Evidence of mice observed under shelf and behind freezer in dry storage area.
    Inspect premises on routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Traps have be set out in the dry storage area. A more aggressive method of pest control is needed.
  • 3170 - The physical structure is not maintained in good repair in the following areas:- seat cover is missing on the toilet in the ladies' room- door knob is missing on one side of the door into the kitchen
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: - mold on the outside door of the True reach in cooler.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - The physical structure in the following location noted in need of cleaning: pipes under the ice machine in the kitchen.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

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