Newport News City Jail, 224 26th St., Newport News, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Newport News City Jail
Address: 224 26th St., Newport News, Virginia
Total inspections: 20
Last inspection: Sep 2, 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 02, 2009Routine00-
No violation noted during this evaluation. April 27, 2009Routine00Details / Comments
  • 0220 - Critical Found foodhandler drinking from a container that had no lid with a straw in the food preparation area.
  • 0820 A 2 - Critical Found Scratch (meat) patties inside the W-in cooler @ 44 F.
  • 1320 - Unable to read the temperature gauges on the dishwashing machine due to the plexi-glass obscuring the view.
  • 1450 - Found the following cooler units operating at marginal temperatures: (1) The True refrigerator was found storing foods at 48 F; and (2) the W-in cooler was found storing foods at 44 F.
  • 1770 C - Found slime build-up on plastic interior surface of the ice machine. Also found cooking utensils in contact with an unknown liquid substance inside of the drawer located beside the ice machine.
  • 3180 - Found the floor, walls and ceiling of the W-in cooler in need of cleaning. The floor underneath the shelving unit had a build-up of slime-like substance while there was mold growth on the walls and ceiling.
  • 3220 - Mops not hung up to air dry.
  • 3270 - Found live cockroaches on the premises inside the dry storage area.
  • 3380 - Critical Found the concentration of the wipe cloth sanitizer solution was lower than 10 ppm chlorine.
September 10, 2008Routine36Details / Comments
No violation noted during this evaluation. May 15, 2008Follow-up00Details / Comments
No violation noted during this evaluation. April 30, 2008Routine00Details / Comments
  • 0810 - Pan of green peas observed inside walk in refrigerator precooked and unknown method used for cooling were not adequate.
  • 0830 - Critical The prepared ready-to-eat (RTE) turkey loaf in the walk in refrigeration unit is not properly dated for disposition.
  • 1380 - The pressure gauge for the high temperature final rinse warewash machine is not registering properly.
  • 1800 - Repeat The nonfood contact surface of the True refrigerator fan cover has accumulations of grime and debris.
December 10, 2007Routine13Details / Comments
- May 08, 2007Follow-up01Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Dispensing utensils used for flour, sugars, and other mixes improperly stored between uses.
  • 0570 - Several wiping cloths improperly stored between use on the prep tables and inside the Storeroom.
  • 1320 - The thermometer in the walk in refrigerator was not posted.
  • 1570 - Dry Storeroom: Scoop handle used to dispense flour broken inside flour, container and lid storing condiment broken and cracked and was observed in a state of disrepair and damaged.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine with mold build up on plastic panel.
  • 1800 - The nonfood contact surface of the salad dressings and condiments have accumulations of grime and debris.
  • 2350 - Critical A leak at the PVC pipe connected to the 3 compartment sink was observed and is not in accordance with law.
  • 3180 - Floor underneath shelves in Storeroom soiled with food spillage, dust, and debris and noted in need of cleaning.
April 30, 2007Routine36Details / Comments
  • 2020 - Utensil used to dispense condiments were found with the handles in contact with the food product.
  • 3300 - Dry Storeroom - jackets stored on corner of shelf between use beside food suppllies.
September 21, 2006Routine02Details / Comments
No violation noted during this evaluation. August 07, 2006Follow-up00Details / Comments
No violation noted during this evaluation. July 06, 2006Follow-up00Details / Comments
No violation noted during this evaluation. April 20, 2006Follow-up00Details / Comments
  • 0550 - Repeat Dispensing utensils improperly stored between uses inside handsink.
  • 0810 - Food containers for cooling hash brown potatoes inside walk in - nestled on top of pans and are arranged so as not allow for maximum heat transfer.
  • 1100 - The food contact surface of the knife used for preping food soiled and stored hanging from prep table - a safety hazard.
  • 1150 - Repeat The nonfood contact surface of the 3 compartment sink rubber tubing not connected to line unnecessary to function of sink, rubber covering forf pipes in bad repair inside walk in refrigerator and is not designed or constructed to be easily cleanable.
  • 1570 - Leak in copper line @ the 3 compartment sink and was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1670 - Critical The establishment uses the manual hot water sanitizing method, hot water immersion. The temperature of the water was 160 F.
  • 1770 C - Observed accumulations of food spillage of powdered potatoes, dry pinto beans and sugar or other debris on the following nonfood-food contact surfaces: Dry storeroom shelves and boxes of food supplies.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing sink in the kitchen.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing sink in the kitchen.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks are used by food employees
  • 3170 - Flooring under 2 large vat containers are not maintained in good repair, dishwashing room - floor tiles in bad repair.
  • 3180 - Repeat Ceiling and inside light fixture with mold growth in Dishwashing room and noted in need of cleaning.
  • 3240 - Handwashing sink is unclean and not maintained between use with food spillage.
  • 3290 - Storeroom: detergents stored on shelf unorganized and noted to be stored in such a way that it is contaminating shelves.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment: trash and bottle laying on floor in corner of storeroom, coffee cup and 2 brown jackets hanging from shelves in dry storeroom near food storage.
  • 3330 - Critical Repeat Working containers of chlorine bleach and water are not properly labeled.
April 13, 2006Routine214Details / Comments
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the Dry storeroom - container of flour.
  • 0480 - Corrected During Inspection Dry Storeroom: Unlabeled food container salt.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses for salt container in dry storeroom.
  • 1150 - The nonfood contact surface of the Walk in refrigerator insulation attached to pipes are not designed or constructed to be easily cleanable.
  • 2000 - Corrected During Inspection Utensil drawer with white residue inside with clean utensis.
  • 3180 - Repeat Ceiling and vents in Walk in refrigerator noted in need of cleaning.
  • 3330 - Corrected During Inspection Critical Working containers of bleach and water (2 each) are not properly labeled.
December 14, 2005Routine25Details / Comments
No violation noted during this evaluation. May 02, 2005Routine00Details / Comments
  • 0470 - Critical Frozen food in freezer stored in black plastic bags instead of clear food grade bags.
  • 0550 - Dispensing utensils for flour and other condiments improperly stored between uses.
  • 1100 - The food contact surface of the ice scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1800 - The nonfood contact surface of the upper lid inside ice machine has accumulations of grime and debris.
  • 3180 - Ceiling vent with dust on light cover in the kitchen noted in need of cleaning.
  • 3260 - Corrected During Inspection Personal items stored on shelves in storeroom.
March 08, 2005Routine15Details / Comments
No violation noted during this evaluation. December 17, 2004Other00Details / Comments
  • 1150 - The nonfood contact surface of the splash shield attached to hand sink is not designed or constructed to be easily cleanable.
  • 0810 - The methods used for cooling 2 large containers of mashed potatoes were not adequate.
  • 1080 - The plastic blue container storing bologna cracked and missing pieces at edge and is not designed and constructed to be durable.
August 10, 2004Routine03Details / Comments
  • 3080 - Repeat Dry storage area several lights are out.
  • 1570 - Ice machine is leaking.
  • 2350 ii - Garbage disposal has been taken out for repair.
  • 3170 - Cooking area floor is not maintained in good repair
April 14, 2004Routine04Details / Comments
3080 - Less than 20 foot candles of light was noted in the walk-in ref . & frez.April 01, 2003Routine01Details / Comments

April 27, 2009 (Routine)

Comments:
Found conditions satisfactory. Food Permit issued today.

September 10, 2008 (Routine)



Violations:
  • 0220 - Critical Found foodhandler drinking from a container that had no lid with a straw in the food preparation area.
    Employees may drink from a closed beverage container that comes with a lid and straw 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.
  • 0820 A 2 - Critical Found Scratch (meat) patties inside the W-in cooler @ 44 F.
    Lower temperature of cooler unit.
  • 1320 - Unable to read the temperature gauges on the dishwashing machine due to the plexi-glass obscuring the view.
    Make gauges easily readable. Alternatively, indicate on plexi-glass where ideal/optimum temperature of water should be.
  • 1450 - Found the following cooler units operating at marginal temperatures: (1) The True refrigerator was found storing foods at 48 F; and (2) the W-in cooler was found storing foods at 44 F.
    Lower the temperature of both coolers so that they can store foods at 41 F or lower.
  • 1770 C - Found slime build-up on plastic interior surface of the ice machine. Also found cooking utensils in contact with an unknown liquid substance inside of the drawer located beside the ice machine.
    Clean the interior surfaces of the ice machine. Also clean the drawer and wash/sanitize the contents of the drawer.
  • 3180 - Found the floor, walls and ceiling of the W-in cooler in need of cleaning. The floor underneath the shelving unit had a build-up of slime-like substance while there was mold growth on the walls and ceiling.
    Clean the floor, walls and ceiling of the W-in cooler.
  • 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.
  • 3270 - Found live cockroaches on the premises inside the dry storage area.
    Obtain the services of a Pest Control Company to abate the roaches.
  • 3380 - Critical Found the concentration of the wipe cloth sanitizer solution was lower than 10 ppm chlorine.
    Have wipe cloth sanitizer solution @ 100 ppm chlorine.
Comments:
Indicated to Ed that critical violations are to be corrected within 10 days while noncritical violations within 30 days.

May 15, 2008 (Follow-up)

Comments:
Special inspection conducted with the State of Virginia, Department of Corrections inspector. Observation of the food flow, and a follow up of the previous violations was completed. No violations observed.

April 30, 2008 (Routine)

Comments:
Note: Salomi held for less than 1 hour during preparation. Milk crates in Walk in refrigerator are being used to store iced tea container and produce boxes. Do not store food on these crates. Label and date all food not stored inside their original containers. Update information issued. Permit issued.

December 10, 2007 (Routine)



Violations:
  • 0810 - Pan of green peas observed inside walk in refrigerator precooked and unknown method used for cooling were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0830 - Critical The prepared ready-to-eat (RTE) turkey loaf in the walk in 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.
  • 1380 - The pressure gauge for the high temperature final rinse warewash machine is not registering properly.
    The pressure gauge for the high temperature final rinse warewash machine is to be installed upstream from the hot water sanitizing rinse control valve. The device must be mounted in a .25 inch Iron Pipe Size valve. Relocate the gauge.
  • 1800 - Repeat The nonfood contact surface of the True refrigerator fan cover 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.
Comments:
Review new Food Regulations with Aramark Management staff.

May 08, 2007 (Follow-up)



Violation: -

Comments:
All items from the previous inspection satisfactorily abated. 2008 permit issued.

April 30, 2007 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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.
  • 0550 - Dispensing utensils used for flour, sugars, and other mixes improperly stored between uses.
    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.
  • 0570 - Several wiping cloths improperly stored between use on the prep tables and inside the Storeroom.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1320 - The thermometer in the walk in refrigerator was not posted.
    Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
  • 1570 - Dry Storeroom: Scoop handle used to dispense flour broken inside flour, container and lid storing condiment broken and cracked and was observed in a state of disrepair and damaged.
    Replace the scoop and plastic containger 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.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine with mold build up on plastic panel.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the salad dressings and condiments 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.
  • 2350 - Critical A leak at the PVC pipe connected to the 3 compartment sink was observed and is not in accordance with law.
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3180 - Floor underneath shelves in Storeroom soiled with food spillage, dust, and debris and noted in need of 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:
Sanitizer - dishwasher temperature 211 F. F/u inspection will be held 5/1607.

September 21, 2006 (Routine)



Violations:
  • 2020 - Utensil used to dispense condiments were found with the handles in contact with the food product.
    Store utensils with the lip-contact surface facing downward to prevent contamination prior to use.
  • 3300 - Dry Storeroom - jackets stored on corner of shelf between use beside food suppllies.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
Comments:
Note: Dishwasher - Steamer being repaired - dishwasher has a back up sanitizer for final rinse. Records verified of logs dated 9.20.06 - 180 F. Sanitizer available. Note: Date all foods stored in refrigeration.

August 07, 2006 (Follow-up)

Comments:
Follow up inspection conducted for operation of automatic commercial dishwasher. Final rinse temperature: 124 F - 145 F. Requires 180 F. Guages not responding to water temperature. Back up rinse agent in use. Facility will contact Hobart Svcs. to correct dishwasher discrepancy.

July 06, 2006 (Follow-up)

Comments:
Follow up insepction conducted this day for the following previous violations: Floor under steam pots - all areas have been replaced and resealed. Dishwasher - Booster heater being replaced with a new unit upon arrival. Follow up will be on 7.7.06.

April 20, 2006 (Follow-up)

Comments:
Follow up inspection conducted this day. The following items remain uncorrected. Dishwasher final rinse reaches 170 - 175 F- requires 180 F. Hobart manufacturer has responded at least 2 times since last inspection. Flooring under 2 vat cookers in bad repair - 90 days given for correction. Floor tile in dishwash room in bad repair - 90 days given for correction. All other item from previors inspection satisfactorily corrected. 2007 permit issued.

April 13, 2006 (Routine)



Violations:
  • 0550 - Repeat Dispensing utensils improperly stored between uses inside handsink.
    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.
  • 0810 - Food containers for cooling hash brown potatoes inside walk in - nestled on top of pans and are arranged so as not allow for maximum heat transfer.
    Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • 1100 - The food contact surface of the knife used for preping food soiled and stored hanging from prep table - a safety hazard.
    Multiuse food contact surfaces shall be accessible for cleaning and inspection: 1. without being dissambled. 2. by disassembling without the use of tools. or 3. by easy disassembling with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
  • 1150 - Repeat The nonfood contact surface of the 3 compartment sink rubber tubing not connected to line unnecessary to function of sink, rubber covering forf pipes in bad repair inside walk in refrigerator and is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 1570 - Leak in copper line @ the 3 compartment sink and was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the copper line to restore a state of condition that allows for operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the copper line, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1670 - Critical The establishment uses the manual hot water sanitizing method, hot water immersion. The temperature of the water was 160 F.
    The minimum temperature for manual hot water immersion sanitizing is 180°F. Discontinue using this method until final rinse is maintained at the proper level. In the interim, move to chemical sanitizing method.
  • 1770 C - Observed accumulations of food spillage of powdered potatoes, dry pinto beans and sugar or other debris on the following nonfood-food contact surfaces: Dry storeroom shelves and boxes of food supplies.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3020 - Corrected During Inspection Soap was not provided at the hand washing sink in the kitchen.
    Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing sink in the kitchen.
    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
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all hand sinks are used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing sink used by food employees.
  • 3170 - Flooring under 2 large vat containers are not maintained in good repair, dishwashing room - floor tiles in bad repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Repeat Ceiling and inside light fixture with mold growth in Dishwashing room and noted in need of 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.
  • 3240 - Handwashing sink is unclean and not maintained between use with food spillage.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3290 - Storeroom: detergents stored on shelf unorganized and noted to be stored in such a way that it is contaminating shelves.
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment: trash and bottle laying on floor in corner of storeroom, coffee cup and 2 brown jackets hanging from shelves in dry storeroom near food storage.
    Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
  • 3330 - Critical Repeat Working containers of chlorine bleach and water are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

December 14, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the Dry storeroom - container of flour.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Corrected During Inspection Dry Storeroom: Unlabeled food container salt.
    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.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses for salt container in dry storeroom.
    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.
  • 1150 - The nonfood contact surface of the Walk in refrigerator insulation attached to pipes are not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 2000 - Corrected During Inspection Utensil drawer with white residue inside with clean utensis.
    Store @TABLEWARE@ in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 3180 - Repeat Ceiling and vents in Walk in refrigerator noted in need of 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.
  • 3330 - Corrected During Inspection Critical Working containers of bleach and water (2 each) are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
macaroni salad 67 F - prepared less than 30 minutes during this inspection. Sanitizer and test strips on premises.

May 02, 2005 (Routine)

Comments:
All prior violations abated. 2006 permit issued.

March 08, 2005 (Routine)



Violations:
  • 0470 - Critical Frozen food in freezer stored in black plastic bags instead of clear food grade bags.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Dispensing utensils for flour and other condiments improperly stored between uses.
    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.
  • 1100 - The food contact surface of the ice scoop is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the ice scoop 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 buildup of food debris.
  • 1800 - The nonfood contact surface of the upper lid inside ice machine 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.
  • 3180 - Ceiling vent with dust on light cover in the kitchen noted in need of 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.
  • 3260 - Corrected During Inspection Personal items stored on shelves in storeroom.
    Keep personal items away from food supplies to limit potential contamination.
Comments:
Note: Cole slaw 51 F - prepared within 30 minutes of inspection.

December 17, 2004 (Other)

Comments:
Establishment has replaced floor, resurfaced wall behind stove, will be replacing hood screens in hood system - not on premises during this inspection. FWE(Food Warming Unit) placed on food line- not under hood system - temperature range of 200-220 F. All mechanical connections will be completed no later than 24 hours. Final sign off from mechanical inspector will be faxed to PHC no later than 22 Dec 04. Approval based on final sign off.

August 10, 2004 (Routine)



Violations:
  • 1150 - The nonfood contact surface of the splash shield attached to hand sink is not designed or constructed to be easily cleanable.
    Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
  • 0810 - The methods used for cooling 2 large containers of mashed potatoes were not adequate.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 1080 - The plastic blue container storing bologna cracked and missing pieces at edge and is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
Comments:
Approximate jail population during this inspection: 670-680. Dishwasher final rinse: 180 f. Other other violations observed.

April 14, 2004 (Routine)



Violations:
  • 3080 - Repeat Dry storage area several lights are out.
    Replace bulbs. Provide at least 10 foot candles at a distance of 30 inches from the floor in the dry storage areas.
  • 1570 - Ice machine is leaking.
    Repair the ice machine 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.
  • 2350 ii - Garbage disposal has been taken out for repair.
    Plumbing systems and components shall be maintained in good repair.
  • 3170 - Cooking area floor is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 01, 2003 (Routine)



Violation: 3080 - Less than 20 foot candles of light was noted in the walk-in ref . & frez.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Comments:
2003 permit issued.

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