Petersburg Jail Annex27-174-1039, 6104 County Dr., Disputanta, VA - Restaurant inspection findings and violations

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Restaurant: Petersburg Jail Annex27-174-1039
Address: 6104 County Dr., Disputanta, Virginia
Total inspections: 16
Last inspection: Apr 10, 2009
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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1570 - The door gasket to the True Refrigerator is torn.
  • 1100 - The food contact surface of the 3 stainless steel food container contains cracks, chips, or pits that can not be easily cleaned.
  • 1580 - The red cutting board(s) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
April 10, 2009Routine03Details / 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). Several dented can observed and were pulled from the storage racks and removed to be discardedOctober 29, 2008Risk Factor Assessment10Details / Comments
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the rear area restroom. Hand towels were provided by the PIC during the inspection.
  • 0790 - Corrected During Inspection Improper methods used to thaw ground beef. Thawing in sink with no running water.
  • 3280 - Old fly trap above/near True 1 door refrigerator should be replaced/removed.
  • 1960 - Cutting boards were found stacked while wet after cleaning and chemical sanitization.
  • 3220 - Mops not hung up to air dry. Mop still stored in soiled water after lunch.
  • 3180 - Debris and a few mouse droppings on floor in in stock room and rear storage room under the storage racks.
June 04, 2008Routine06Details / Comments
0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Bologna and Salami in the refrigeration unit was not properly dated for disposition after opening.December 13, 2007Critical Procedures10Details / Comments
No violation noted during this evaluation. June 22, 2007Follow-up00Details / Comments
  • 0820 - Corrected During Inspection Critical Milk, ground beef cold holding at improper temperatures.
  • 1570 - Refrigeration unit not keeping food at the proper temperatures
  • 1890 - Critical Food contact surfaces were being washed, sanitized then rinsed.
June 20, 2007Routine21Details / Comments
  • 0820 - Corrected During Inspection Critical Milk, ground beef cold holding at improper temperatures.
  • 1570 - Refrigeration unit not keeping food at the proper temperatures
  • 1890 - Corrected During Inspection Critical Food contact surfaces were being washed, sanitized then rinsed.
June 20, 2007Routine21Details / Comments
  • 3030 - Paper towel dispenser was jamed not allowing any disposal of paper towels.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Repeat Food debris and other debris accumulated on the floor under storage racks in the Walk-in Refrigerator.
December 13, 2006Routine03Details / Comments
  • 0260 - Corrected During Inspection Critical Muffin mix, meal, etc. had holes chewed into them by mice with mouse dropping all around. All bags were discarded during inspection.
  • 1550 - The handwash sink in the rear restroom has a large gap between it and the wall.
  • 1570 - The handwash sink in the rear restroom is severely worn at the top and sides with the porcelin crumbling and falling off on the sides.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Mice droppings on shelfing, lids, etc. in dry storage room.
  • 2930 - Outer opening screen mesh is more than 16 to 1 inches
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3170 - Glass window broken in rear restroom.
  • 3180 - Thoroughly clean all floors and along the walls where mice have crawled and left droppings. Food debris, trash, etc. also along floor.
  • 3270 - Methods are not being used to control pests. Numerous mouse dropping throughout the dry storage area where the meal, muffin mix, and other type products are stored.
  • 3270 - Harborage conditions exist. Holes and storage areas for mice to live and get through into other areas.
July 19, 2006Routine17Details / Comments
  • 0380 - Corrected During Inspection Critical At least 2-cans of pudding where dented and rusty.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Whole shell eggs was stored above the the graded cheese, mandarin oranges in a container, and juice.
  • 1100 - Corrected During Inspection Critical The food contact surface of the at least 2 large stainless steel cooking containers was not smooth, contained cracks and can not be easily cleaned. Pans were removed from kitchen to be discarded.
February 13, 2006Critical Procedures--Details / Comments
  • 1100 - Corrected During Inspection Critical Scoop stored in the flour had a broken off handle with a hole left in it that was jagged.
  • 2350 ii - Hot water facuet in rear restroom was not working. Hot water is required at all handwash sinks.
  • 3100 - Corrected During Inspection Coat used by inmates to go into Walk-ins was hung across rack directly near food supplies.
  • 3170 - Repeat Physical structure is not maintained in good repair.Tile is missing and also toren in the dry can goods area.
  • 3180 - Splashed/stains on wall and ceiling of restroom in the back area across from dry storage.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
July 01, 2005Routine--Details / Comments
  • 0160 - Critical (CORRECTED DURING INSPECTION): A food employee failed to wash his or her hands before doning clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0960 1 - Corrected During Inspection Critical Trash bag used to store flour in.
  • 1570 - Storage racks in Walk-in refrigerator are rusted and was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top outside of grill and part of ceiling has grease dripping.
  • 1960 - Sheet pans were found stacked while wet after cleaning and chemical sanitization.
  • 2350 ii - Critical The hand wash sink basin at the rear restroom is coming unattached from the wall and could easily fall.
  • 3170 - Floor in dry storage area tile missing and is not maintained in good repair
  • 3180 - Top outside of ventilation hood system and part of ceiling near hood has grease droppings and is noted in need of cleaning.
May 17, 2005Routine35Details / Comments
  • 0480 - Unlabeled food containers. Plastic container of sugar not labeled.
  • 0960 2 - The food contact surface of the aluminum foil lined shelves are not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1800 - The nonfood contact surface of the portable fans have accumulations of dust and debris.
  • 3170 - Repeat The following are not maintained in good repair:1. Store room & kitchen floor have broken or missing tiles2. Store room door is rusted and has flaking paint present
  • 3330 - Critical Working containers of floor cleaner and comet are not properly labeled.
  • 1570 - The door gasket of the walk-in freezer is partially missing and damaged. Frozen condenstion buildup is occurring because of the gasket damage.
November 03, 2004Routine15Details / Comments
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
  • 0070 - Poor handwashing procedures observed.
  • 1800 - Base of table mounted can opener encrusted with grease.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Dispensing utensils improperly stored between. Ice scoop stored on top of ice machine with dust, etc.
  • 3170 - Repeat Part of the coving is missing in the dry goods storage area.
  • 3140 - Employees coats hanging on end of storage rack where food equipment is stored.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. It was well below 50 ppm and probably closer to 10ppm
  • 0570 - Wiping cloths improperly stored between use.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
February 20, 2004Routine27Details / Comments
  • 1100 - The food contact surface of the EQUIPMENT is not smooth, contains cracks, chips, or pits and can not be easily cleaned.1. Inside surface of pans pitted.2. Burnt/damaged spatula's.
  • 1530 - There was no quaternary ammonium (QA) test kit readily available or located in the facility for monitoring the concentration of the chemical sanitizing solutions. Wipe cloth solutions had QA in them.
  • 1800 - Repeat The nonfood contact surface of the following EQUIPMENT had accumulations of grime and/or debris and in need of cleaning.1. Bottom storage rack where large pots are stored had dust accumulations.2. Shelving under steam line had debris.3. Slide tray and compartment area of Garland oven/grill had grease and food accumulation.
  • 1570 - The ice making machine was observed in a condition that prevents necessary maintenance and easy cleaning. The inside cavity was worn on both sides and had a crack on the top left side. The top portion was rusted along both sides and it appeared there may have been a leakage of water.
  • 1770 - Critical Observed accumulations of slime/mold on the inside cavity of the ice making machine. (Inside worn refer to 1570)
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back of the kitchen area.
  • 1960 - Stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
  • 3180 - Floor under preparation sink has sand/dirt and debris and is noted in need of cleaning.
  • 3170 - Repeat Physical structures were not maintained in good repair.1. Handwash sink in rear of kitchen cracked and has porcelain surface missing making it difficult to maintain clean.2. Coving missing from wall in dry good storage area near rice.3. Coving missing from under preparation sink.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.1. Old cake baking pans.2. Equipment and other items on shelving under steam line.
September 10, 2003Routine19Details / Comments
  • 1570 - Repeat @EQUIPMENT@ was observed in a state of disrepair and damaged.1. DELFIELD/ALCO 2 door refrigeration unit not working (no food stored in it)has several large cracks in bottom shelf and 6 storage racks have plastic worn off with rust on them.2. 3 Metal shelves in dry storage in rear have paint chipping & peeling and rust.
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris.1. Cabinets/shelves located under hot bar line have food debris, trash, etc.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees1. No sign located at lavatory in rear restroom. Sign was provided to post.
  • 3170 - @Physical structure@ is not maintained in good repair1. Coving coming loose from wall behind ice machine and coving missing from end of ice machine to 3 compartment sink area.
February 12, 2003Routine04Details / Comments



April 10, 2009 (Routine)



Violations:
  • 1570 - The door gasket to the True Refrigerator is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 1100 - The food contact surface of the 3 stainless steel food container contains cracks, chips, or pits that can not be easily cleaned.
    Replace the EQUIPMENT 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.
  • 1580 - The red cutting board(s) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
Comments:
The lunch had just been served prior to arrival so no food could be checked for cooking, hot holding, reheating, etc. Also, the kitchen staff had finished with everything except the washing and sainitizing of some equipment so only one person could be observed.

October 29, 2008 (Risk Factor Assessment)



Violation: 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). Several dented can observed and were pulled from the storage racks and removed to be discarded
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.
Comments:
Food not prepared or cooked during the inspection.

June 04, 2008 (Routine)



Violations:
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the rear area restroom. Hand towels were provided by the PIC during the inspection.
    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
  • 0790 - Corrected During Inspection Improper methods used to thaw ground beef. Thawing in sink with no running 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
  • 3280 - Old fly trap above/near True 1 door refrigerator should be replaced/removed.
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 1960 - Cutting boards were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3220 - Mops not hung up to air dry. Mop still stored in soiled water after lunch.
    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.
  • 3180 - Debris and a few mouse droppings on floor in in stock room and rear storage room under the storage racks.
    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:
Handout were provided concerning the new test form, pocket guide of FDA risk factors, employee health, emergency preparedness, etc.

December 13, 2007 (Critical Procedures)



Violation: 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Bologna and Salami 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 . 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.Items were marked correctly by the PIC
Comments:
No food was being prepared or cooked during the inspection.

June 22, 2007 (Follow-up)

Comments:
No food was being prepared, cooked or served during inspection. The 3-basin sink had some dirty dishes in it but sink wasn't being used and wasn't set up during inspection. Again talked with PIC about proper set up of the 3-basin sink for wash, rinse, and sanitize. All temperatures in the walk-in were at 41F or below. Very little in walk-in to measure at time of inspection. Had several items thawing in walk-in for later use (still hard-frozen). Eggs were temped from the small reach-in refrigerator. Spoke with PIC about possible solutions to the temperature of the walk-in during deliveries. PIC will work on options of getting deliverer to put food into walk-in and possibly to the plastic pass-through doors that can be installed inside the walk-in to keep the air from escaping when the door is left open for periods of time.

June 20, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Milk, ground beef cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1570 - Refrigeration unit not keeping food at the proper temperatures
    Repair the refrigerator 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.
  • 1890 - Critical Food contact surfaces were being washed, sanitized then rinsed.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
Other food items (besides milk) were delivered late am therefore will be move to another refrigeration unit until the walkin is repaired

June 20, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Milk, ground beef cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
  • 1570 - Refrigeration unit not keeping food at the proper temperatures
    Repair the refrigerator 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.
  • 1890 - Corrected During Inspection Critical Food contact surfaces were being washed, sanitized then rinsed.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
Comments:
Other food items (besides milk) were delivered late am therefore will be move to another refrigeration unit until the walkin is repaired

December 13, 2006 (Routine)



Violations:
  • 3030 - Paper towel dispenser was jamed not allowing any disposal of paper towels.
    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 - Corrected During Inspection 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.
  • 3180 - Repeat Food debris and other debris accumulated on the floor under storage racks in the Walk-in Refrigerator.
    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:
Discussed employee health, Norovirus, and new food program.

July 19, 2006 (Routine)



Violations:
  • 0260 - Corrected During Inspection Critical Muffin mix, meal, etc. had holes chewed into them by mice with mouse dropping all around. All bags were discarded during inspection.
    Ensure food is safe and unadulterated.
  • 1550 - The handwash sink in the rear restroom has a large gap between it and the wall.
    Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 1570 - The handwash sink in the rear restroom is severely worn at the top and sides with the porcelin crumbling and falling off on the sides.
    Replace the hand wash sink it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Mice droppings on shelfing, lids, etc. in dry storage room.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2930 - Outer opening screen mesh is more than 16 to 1 inches
    Provide outer opening screen with a mesh that 16 to 1 inch. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 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.
  • 3170 - Glass window broken in rear restroom.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Thoroughly clean all floors and along the walls where mice have crawled and left droppings. Food debris, trash, etc. also along floor.
    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.
  • 3270 - Methods are not being used to control pests. Numerous mouse dropping throughout the dry storage area where the meal, muffin mix, and other type products are stored.
    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.
  • 3270 - Harborage conditions exist. Holes and storage areas for mice to live and get through into other areas.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

February 13, 2006 (Critical Procedures)



Violations:
  • 0380 - Corrected During Inspection Critical At least 2-cans of pudding where dented and rusty.
    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.
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Whole shell eggs was stored above the the graded cheese, mandarin oranges in a container, and juice.
    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.
  • 1100 - Corrected During Inspection Critical The food contact surface of the at least 2 large stainless steel cooking containers was not smooth, contained cracks and can not be easily cleaned. Pans were removed from kitchen to be discarded.
    Repair or replace the @EQUIPMENT@ 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.

July 01, 2005 (Routine)



Violations:
  • 1100 - Corrected During Inspection Critical Scoop stored in the flour had a broken off handle with a hole left in it that was jagged.
    Repair or replace the 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.
  • 2350 ii - Hot water facuet in rear restroom was not working. Hot water is required at all handwash sinks.
    Repair faucet/plumbing to ensure hot water is availabe and tempered with cold water for washing hands.
  • 3100 - Corrected During Inspection Coat used by inmates to go into Walk-ins was hung across rack directly near food supplies.
    Provided a designated place for coats, personal belongings, etc. so that they are not stored next to food, food contact surfaces and equipment.
  • 3170 - Repeat Physical structure is not maintained in good repair.Tile is missing and also toren in the dry can goods area.
    Repair and/or replace tile. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Splashed/stains on wall and ceiling of restroom in the back area across from dry storage.
    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.
  • 3220 - Corrected During Inspection 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:
There was not evidence of violations in regards to concerns from a complaint received on 30 Jun 2005 regarding the food facility.
It is recommended that additional personnel be trained in the ServSafe Certification program in the event the 2 trained personnel are not available either through sickness, leave, or other circumstances. It is also recommend that temperature should be taken and documented on a form for all main PHF's for each meal. Sample forms are provided.

May 17, 2005 (Routine)



Violations:
  • 0160 - Critical (CORRECTED DURING INSPECTION): A food employee failed to wash his or her hands before doning clean gloves and engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0960 1 - Corrected During Inspection Critical Trash bag used to store flour in.
    Replace the to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1570 - Storage racks in Walk-in refrigerator are rusted and was observed in a condition that prevents necessary maintenance and easy cleaning.
    Professionally repair the storage racks to 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 STORAGE RACKS PROFESSIONALLY, REPLACE THEM with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Top outside of grill and part of ceiling has grease dripping.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1960 - Sheet pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2350 ii - Critical The hand wash sink basin at the rear restroom is coming unattached from the wall and could easily fall.
    Plumbing systems and components shall be maintained in good repair.CONTACT THE HEALTH DEPARTMENT AS SOON AS SINK HAS BEEN PROPERLY REATTACHED.
  • 3170 - Floor in dry storage area tile missing and is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - Top outside of ventilation hood system and part of ceiling near hood has grease droppings and is 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:
CRITICAL VIOLATIONS THAT WERE NOT CORRECTED DURING INSPECTION, MUST BE COMPLETED WITHIN 10 DAYS.
NONCRITICAL VIOLATIONS SHALL BE CORRECTED IN 90 DAYS OR LESS.

November 03, 2004 (Routine)



Violations:
  • 0480 - Unlabeled food containers. Plastic container of sugar not labeled.
    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. CORRECTED DURING INSPECTION
  • 0960 2 - The food contact surface of the aluminum foil lined shelves are not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the aluminum foil lined shelves to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1800 - The nonfood contact surface of the portable fans have accumulations of dust and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3170 - Repeat The following are not maintained in good repair:1. Store room & kitchen floor have broken or missing tiles2. Store room door is rusted and has flaking paint present
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3330 - Critical Working containers of floor cleaner and comet 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. CORRECTED DURING INSPECTION
  • 1570 - The door gasket of the walk-in freezer is partially missing and damaged. Frozen condenstion buildup is occurring because of the gasket damage.
    Repair or replace the walk-in freezer door gasket in accordance with the manufacturer's specifications.
Comments:
Minimal food prep and cooking was occurring during inspection.
All non-critical violations shall be corrected within 90 days.

February 20, 2004 (Routine)



Violations:
  • 0070 - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
    Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
  • 0070 - Poor handwashing procedures observed.
    Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
  • 1800 - Base of table mounted can opener encrusted with grease.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container with a 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.
  • 0550 - Dispensing utensils improperly stored between. Ice scoop stored on top of ice machine with dust, etc.
    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.
  • 3170 - Repeat Part of the coving is missing in the dry goods storage area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3140 - Employees coats hanging on end of storage rack where food equipment is stored.
    Stored coats in an approved designated area. Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. It was well below 50 ppm and probably closer to 10ppm
    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. To minimize workload you can move to all single service utensils.CORRECTED DURING INSPECTION.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.CORRECTED DURING INSPECTION.
  • 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.CORRECTED DURING INSPECTION

September 10, 2003 (Routine)



Violations:
  • 1100 - The food contact surface of the EQUIPMENT is not smooth, contains cracks, chips, or pits and can not be easily cleaned.1. Inside surface of pans pitted.2. Burnt/damaged spatula's.
    Replace the @EQUIPMENT@ 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. ADDITIONAL EQUIPMENT WAS ON HAND. DISCARD WORN EQUIPMENT. REPLACE WORN AS NEEDED.
  • 1530 - There was no quaternary ammonium (QA) test kit readily available or located in the facility for monitoring the concentration of the chemical sanitizing solutions. Wipe cloth solutions had QA in them.
    Obtain a Quaternary test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. USE CHLORINE TEST STRIPS WITH BLEACH FOR SANITIZING SOLUTIONS UNTIL QUATERNARY AMMONIUM STRIPS CAN BE OBTAINED. CHLORINE TEST STRIPS AND BLEACH WERE BOTH AVAILABLE DURING INSPECTION.
  • 1800 - Repeat The nonfood contact surface of the following EQUIPMENT had accumulations of grime and/or debris and in need of cleaning.1. Bottom storage rack where large pots are stored had dust accumulations.2. Shelving under steam line had debris.3. Slide tray and compartment area of Garland oven/grill had grease and food accumulation.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1570 - The ice making machine was observed in a condition that prevents necessary maintenance and easy cleaning. The inside cavity was worn on both sides and had a crack on the top left side. The top portion was rusted along both sides and it appeared there may have been a leakage of water.
    Replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Easily cleanable and able to maintain.
  • 1770 - Critical Observed accumulations of slime/mold on the inside cavity of the ice making machine. (Inside worn refer to 1570)
    Clean and sanitize these all inside surfaces of the ice making machine that may come in contact with the ice. CORRECTION STARTED DURING INSPECTION.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the back of the kitchen area.
    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
  • 1960 - Stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 3180 - Floor under preparation sink has sand/dirt and debris and is 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.
  • 3170 - Repeat Physical structures were not maintained in good repair.1. Handwash sink in rear of kitchen cracked and has porcelain surface missing making it difficult to maintain clean.2. Coving missing from wall in dry good storage area near rice.3. Coving missing from under preparation sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace hand wash sink and provide coving.
  • 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.1. Old cake baking pans.2. Equipment and other items on shelving under steam line.
    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:
Non-critical violations should be corrected as soon as possible and within 90 days from date of inspection. Shelving is on order for various areas in facility.

February 12, 2003 (Routine)



Violations:
  • 1570 - Repeat @EQUIPMENT@ was observed in a state of disrepair and damaged.1. DELFIELD/ALCO 2 door refrigeration unit not working (no food stored in it)has several large cracks in bottom shelf and 6 storage racks have plastic worn off with rust on them.2. 3 Metal shelves in dry storage in rear have paint chipping & peeling and rust.
    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.
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris.1. Cabinets/shelves located under hot bar line have food debris, trash, etc.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees1. No sign located at lavatory in rear restroom. Sign was provided to post.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - @Physical structure@ is not maintained in good repair1. Coving coming loose from wall behind ice machine and coving missing from end of ice machine to 3 compartment sink area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Professional repair or replace coving.
Comments:
Overall facility is being well maintained considering its age. Good temperature control and overall sanitation of facility during this inspection. All noncritical violations shall be corrrect ASAP and within 90 days. The information on this report my be publically displayed on website.

Petersburg Jail Annex27-174-1039 respresentatives - respond and add information
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