Loudoun County Adult Detention Center, 42035 Loudoun Center Place, Leesburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Loudoun County Adult Detention Center
Address: 42035 Loudoun Center Place, Leesburg, Virginia
Phone: (703) 771-5724
Total inspections: 11
Last inspection: Sep 15, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Corrected During Inspection The ice scoop is stored with the handle touching the food.
  • 1690 - Corrected During Inspection The sanitizing rinse pressure was observed at 5 psi.
  • 1770 C - The ice machine deflector is noted in need of cleaning.
  • 3150 - Corrected During Inspection A badly dented can is not segregated.
September 15, 2009Routine04Details / Comments
No violation noted during this evaluation. April 29, 2009Follow-up00Details / Comments
  • 0550 - Corrected During Inspection Repeat Scoop stored with the handle in the food.
  • 1690 - The pressure during the sanitize rinse is 3 psi.
April 20, 2009Routine02Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored above ready-to-eat foods.
  • 0820 A 2 - Corrected During Inspection Critical Sliced turkey cold holding at improper temperatures.
December 15, 2008Routine20Details / Comments
  • 0470 - Corrected During Inspection Critical Raw ground turkey stored above-ready-to-eat foods.
  • 0550 - Corrected During Inspection Scoop without a handle stored in food.
  • 2210 - Corrected During Inspection Backflow prevention device not designed for use with the attached sprayer.
August 07, 2008Routine12Details / Comments
No violation noted during this evaluation. January 31, 2008Follow-up00Details / Comments
  • 1580 - Corrected During Inspection The portable cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1690 - Repeat The pressure gauge for the high temperature warewash machine was below 15 PSI.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer blade, the spout of the steam jacketed kettle.
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the splash zone of the mixer.
  • 2720 - Corrected During Inspection Dumpsters were uncovered.
January 28, 2008Routine14Details / Comments
1690 - Corrected During Inspection Repeat The pressure gauge for the high temperature warewash machine was below 15 PSI.August 31, 2007Follow-up01Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs are stored directly over RTE foods in the walk-in cooler and reach in cooler.
  • 0550 - Dispensing utensils improperly stored between uses. The ice scoop is stored with the handle in the ice.
  • 0580 - Soiled single-use gloves still in use.
  • 0690 - Corrected During Inspection Salad is stored in a container that is not food grade plastic.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
  • 0850 - Critical Tuna salad and pasta salad for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  • 1320 - There was no temperature measuring device located in the cold-holding equipment.
  • 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 maximum temperature registering thermometer recorded high temperatures of 156 and 160.
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature or concentration.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. The cook produced chlorine test strips when asked to test a quaternary ammonium sanitizing solution.
  • 1750 - Manufacturer containers such as bread bags and sour cream containers were observed reused for the storage of boiled hot dogs and apple sauce
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the restroom.
  • 3070 - Corrected During Inspection Toilet tissue was not present at the toilet.
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
July 30, 2007Routine511Details / Comments
  • 2200 - Critical The coffee machine lacks a BFP.
  • 2250 - The utility sink needs caulking to connect the plastic cover on the rim to the sink iself.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3220 - Mops not hung up to air dry.
January 10, 2007Pre-Opening13Details / Comments
No violation noted during this evaluation. April 12, 2006Pre-Opening00Details / Comments

September 15, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection The ice scoop is stored with the handle touching the food.
    Store the scoop with the handle above the top of the food and the container closed.
  • 1690 - Corrected During Inspection The sanitizing rinse pressure was observed at 5 psi.
    Adjust the machine to provide a sanitizing rinse of 15-25 psi.
  • 1770 C - The ice machine deflector is noted in need of cleaning.
    Clean this area and increase the regular cleaning frequency.
  • 3150 - Corrected During Inspection A badly dented can is not segregated.
    Segregate damages cans prior to return to vendor.
Comments:
All food temperatures taken today were correct. Correct the remaining item today.
Note: Employee food stored in the walk-in freezer above inmate food - store employee food below and away from inmate food.

April 29, 2009 (Follow-up)

Comments:
All violations noted during the previous inspection have been corrected.

April 20, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection Repeat Scoop stored with the handle in the food.
    Store the scoop with the handle above the top of the food and the container closed.
  • 1690 - The pressure during the sanitize rinse is 3 psi.
    Discontinue use of the machine and manually wash, rinse and sanitize wares until the machine is repaired to provide a pressure of 20 +/- 5 psi during the sanitize cycle.
Comments:
Correct the remaining violation within two weeks. Quaternary ammonium sanitizer 300 ppm. Glove use noted. Overall clean facility.

December 15, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Raw shell eggs stored above ready-to-eat foods.
    Store raw eggs below ready-to-eat foods.
  • 0820 A 2 - Corrected During Inspection Critical Sliced turkey cold holding at improper temperatures.
    Cold hold potentially hazardous food at temperatures of 41F or below. Do not serve foods above 45F.
Comments:
Overall clean facility.

August 07, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw ground turkey stored above-ready-to-eat foods.
    Store ready-to-eat foods above raw foods.
  • 0550 - Corrected During Inspection Scoop without a handle stored in food.
    Use a scoop with handle and store it with the handle above the food and the container closed.
  • 2210 - Corrected During Inspection Backflow prevention device not designed for use with the attached sprayer.
    Change the backflow prevention device or detach the sprayer.
Comments:
Sanitizer concentration correct. All violations corrected during inspection.

January 31, 2008 (Follow-up)

Comments:
The violation of 1690 - Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure: The pressure gauge for the high temperature warewash machine was below 15 psi has been corrected. A pressure of 21 psi was observed during the rinse cycle. Wash temperature minimum 160 degrees, rinse temperature minimum 180 and maximum 194 degrees and rinse cycle pressure minimum 15 psi maximum 25 psi to be monitored and logged three times a day.

January 28, 2008 (Routine)



Violations:
  • 1580 - Corrected During Inspection The portable cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Discard the heavily scratched and scored cutting boards.
  • 1690 - Repeat The pressure gauge for the high temperature warewash machine was below 15 PSI.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the slicer blade, the spout of the steam jacketed kettle.
    Clean and sanitize these surfaces for food contact.
  • 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the splash zone of the mixer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2720 - Corrected During Inspection Dumpsters were uncovered.
    Cover all waste containers when not in continuous use.
Comments:
Correct the remaining violation and contact the Health Department for a follow-up inspection. Observed thawing under refrigeration.

August 31, 2007 (Follow-up)



Violation: 1690 - Corrected During Inspection Repeat The pressure gauge for the high temperature warewash machine was below 15 PSI.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
Comments:
Maintain all corrections.

July 30, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw eggs are stored directly over RTE foods in the walk-in cooler and reach in cooler.
    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.
  • 0550 - Dispensing utensils improperly stored between uses. The ice scoop is stored with the handle in the ice.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 2) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 3) In a ice scoop receptacle.
  • 0580 - Soiled single-use gloves still in use.
    Discard gloves once soiled.
  • 0690 - Corrected During Inspection Salad is stored in a container that is not food grade plastic.
    Do not use this container as a food contact surface. Provide and use a salad bin that is made of food grade plastic.
  • 0850 - Critical No written procedures for the use of time as a public health control with potentially hazardous foods.
    Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • 0850 - Critical Tuna salad and pasta salad for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 1320 - There was no temperature measuring device located in the cold-holding equipment.
    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.
  • 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 maximum temperature registering thermometer recorded high temperatures of 156 and 160.
    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.
  • 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable temperature or concentration.
    Adjust the sanitizing solution to a minimum temperature of 75F and a concentration or 200 parts per million.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. The cook produced chlorine test strips when asked to test a quaternary ammonium sanitizing solution.
    Use a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1750 - Manufacturer containers such as bread bags and sour cream containers were observed reused for the storage of boiled hot dogs and apple sauce
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the can opener blade.
    Clean and sanitize these surfaces for food contact.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the restroom.
    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
  • 3070 - Corrected During Inspection Toilet tissue was not present at the toilet.
    To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area
    Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Comments:
Correct all critical violations within 24 hours. Correct all other violations before the follow up inspection is conducted.

January 10, 2007 (Pre-Opening)



Violations:
  • 2200 - Critical The coffee machine lacks a BFP.
    Provide a BFP.
  • 2250 - The utility sink needs caulking to connect the plastic cover on the rim to the sink iself.
    Caulk the plastic to the mop sink to prevent mold accumulation.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
Comments:
APPROVED FOR PERMIT.

April 12, 2006 (Pre-Opening)

Comments:
THERE WERE 14 DEFICIENCIES. SEE SITE COPY FOR DETAILS. THIS FACILTY IS NOT APPROVED FOR A PERMIT.

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