Recovery Center Detox Program, 409 Birdneck Circle, Virginia Beach, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Recovery Center Detox Program
Address: 409 Birdneck Circle, Virginia Beach, Virginia
Phone: (757) 385-6950
Total inspections: 25
Last inspection: Jun 24, 2009

Restaurant representatives - add corrected or new information about Recovery Center Detox Program, 409 Birdneck Circle, Virginia Beach, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0470 - Corrected During Inspection Critical Different types of raw animal foods [chicken over beef] stored in such a manner that may cause cross contamination.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed cheese and casserol in the refrigeration unit was not properly dated for disposition after opening.
  • 1060 - Corrected During Inspection The nonfood contact surface of the cardboard lining the freezer floor is not nonabsorbent.
June 24, 2009Routine21Details / Comments
  • 0480 - Corrected During Inspection Food container holding flour was labeled improperly, observed on lid only. Side of container must be labeled. (Labeling on the lid is optional, since lids can be removed).
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: one of the shelves in the kitchen refrigerator.
February 25, 2009Routine02Details / Comments
0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken, deli meat and fruit in the refrigeration unit is not properly dated for disposition.October 14, 2008Routine10Details / Comments
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. Bracelet and finger ring other than wedding ring
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen hot dog and sausages.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
  • 3180 - Ceiling vent in the kitchen noted in need of cleaning.
June 11, 2008Routine13Details / Comments
  • 0480 - Unlabeled food containers.
  • 0820 1 - Corrected During Inspection Critical Gravy with mushroom hot holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) milk and pizza in the refrigeration unit is not properly dated for disposition.
  • 1750 - Single-service items were observed reused for the storage of dry ingredient.
  • 1800 - The nonfood contact surface of the refrigerator gasket has accumulations of grime and debris.
February 05, 2008Routine23Details / Comments
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the dry room.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk and chicken in the refrigeration unit is not properly dated for disposition.
October 10, 2007Routine20Details / Comments
  • 0830 - Critical The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
  • 2000 - Single service items observed unprotected from contamination.
June 08, 2007Routine11Details / Comments
  • 0820 - Corrected During Inspection Critical Prep food (rice, beef gravy) cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk and other cooked food in the refrigeration unit is not properly dated for disposition.
  • 1450 - Refrigerator and freezer were overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 1750 - Repeat Single-service items were observed reused for the storage of aluminum tray.
February 02, 2007Routine22Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
  • 1750 - Single-service items were observed reused for the storage of food (noted trays being washed.
October 12, 2006Routine11Details / Comments
  • 0570 - Wiping cloths improperly stored between use.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  • 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables were being wiped down with just water
  • 3280 - Dead or trapped flies was found in the control device
  • 3320 - Critical Chemical spray bottle observed without a label.
April 12, 2006Routine23Details / Comments
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 - Critical Repeat Chicken , lettuce, and tomato sandwiches cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
December 13, 2005Routine30Details / Comments
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit, eggs and raw beef over lettuces.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor, bread, ruits and coffe.
  • 0820 - Corrected During Inspection Critical Repeat Milk, while serving cold holding at improper temperatures.
  • 1540 - Corrected During Inspection Pots and pans was observed stored under sewer lines of the three compartment sink.
  • 1790 - The top interior cavity of the microwave oven is observed soiled.
  • 1800 - Repeat The nonfood contact surface of the exterior of the food shelves has accumulations of grime and debris.
August 15, 2005Routine24Details / Comments
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. (Dented cans)
  • 0820 - Critical Cake and Pizza cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
January 31, 2005Routine31Details / Comments
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. (Dented cans)
  • 0820 - Critical Cake and Pizza cold holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
January 31, 2005Routine31Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the cabinet shelving has accumulations of grime and debris.
  • 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
July 12, 2004Routine12Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1800 - The nonfood contact surface of the cabinet shelving has accumulations of grime and debris.
  • 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
July 12, 2004Routine12Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the freezer unit is not properly dated for disposition.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 2020 - Repeat Unwrapped knives, forks, or spoons were not stored in service bins with the handles up.
February 10, 2004Routine13Details / Comments
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the freezer unit is not properly dated for disposition.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
  • 2020 - Repeat Unwrapped knives, forks, or spoons were not stored in service bins with the handles up.
February 10, 2004Routine13Details / Comments
  • 0820 - Critical Repeat Pizza cold holding at improper temperatures.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in dispenser with the handles up.
November 21, 2003Routine33Details / Comments
  • 0820 - Critical Repeat Pizza cold holding at improper temperatures.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
  • 2000 - Repeat Single service items observed unprotected from contamination.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in dispenser with the handles up.
November 21, 2003Routine33Details / Comments
  • 0820 - Critical Repeat Pizza cold holding at improper temperatures.
  • 0820 - Critical Repeat Soup hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0060 - Critical Employee who could demonstrate knowledge not available.
  • 2000 - Repeat Single service items observed unprotected from contamination.
August 21, 2003Routine31Details / Comments
  • 0820 - Critical Repeat Pizza cold holding at improper temperatures.
  • 0820 - Critical Repeat Soup hot holding at improper temperatures.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0060 - Critical Employee who could demonstrate knowledge not available.
  • 2000 - Repeat Single service items observed unprotected from contamination.
August 21, 2003Routine31Details / Comments
  • 0820 - Critical Pizza,club sandwiches cold holding at improper temperatures.
  • 0820 - Critical Soup hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. Corrected.
  • 2000 - Single service items observed unprotected from contamination.
  • 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
  • 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate.
May 27, 2003Routine24Details / Comments
  • 0820 - Critical Pizza,club sandwiches cold holding at improper temperatures.
  • 0820 - Critical Soup hot holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. Corrected.
  • 2000 - Single service items observed unprotected from contamination.
  • 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
  • 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate.
May 27, 2003Routine24Details / Comments
  • 0820 - Critical Club sandwiches,milk, cold holding at improper temperatures.
  • 1730 - Enamel pan was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 2000 - Single service items observed unprotected from contamination.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
March 11, 2003Other25Details / Comments

June 24, 2009 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Different types of raw animal foods [chicken over beef] stored in such a manner that may cause cross contamination.
    Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • 0830 - Corrected During Inspection Critical Repeat The ready-to-eat (RTE) commercially processed cheese and casserol 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.
  • 1060 - Corrected During Inspection The nonfood contact surface of the cardboard lining the freezer floor is not nonabsorbent.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
Comments:
Risk factors discussed. Food storage order fact sheet left with the CFM.

February 25, 2009 (Routine)



Violations:
  • 0480 - Corrected During Inspection Food container holding flour was labeled improperly, observed on lid only. Side of container must be labeled. (Labeling on the lid is optional, since lids can be removed).
    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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: one of the shelves in the kitchen refrigerator.
    Clean and sanitize these surfaces for food contact.
Comments:
Violations discussed with kitchen manager.

October 14, 2008 (Routine)



Violation: 0830 - Critical Repeat The prepared ready-to-eat (RTE) chicken, deli meat and fruit in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Violation discussed with PIC.

June 11, 2008 (Routine)



Violations:
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food. Bracelet and finger ring other than wedding ring
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 0790 - Corrected During Inspection Improper methods used to thaw frozen hot dog and sausages.
    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
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 3180 - Ceiling vent 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.
Comments:
Violations discussed and/ or corrected during inspection/discussed tomato recall, kitchen manager will not use fresh tomato unless source is verified to be okay

February 05, 2008 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    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.
  • 0820 1 - Corrected During Inspection Critical Gravy with mushroom hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 0830 - Corrected During Inspection Critical Repeat The prepared ready-to-eat (RTE) milk and pizza in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1750 - Single-service items were observed reused for the storage of dry ingredient.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 1800 - The nonfood contact surface of the refrigerator gasket 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:
Violations discussed and/ or corrected during inspection.

October 10, 2007 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the dry room.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0830 - Critical The prepared ready-to-eat (RTE) milk and chicken in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Violations discussed for correction/serving twelve and below at this time.

June 08, 2007 (Routine)



Violations:
  • 0830 - Critical The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
    Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
Comments:
Violations discussed for correction/previous violations corrected.

February 02, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Prep food (rice, beef gravy) cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk and other cooked food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1450 - Refrigerator and freezer were overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment.
    Provide additional cooling unit necessary to maintain food items at proper temperature Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 1750 - Repeat Single-service items were observed reused for the storage of aluminum tray.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
Violations discussed/ and or corrected during inspection/suggested providing additional cooling storage, facility is receiving donated items more than their storage capacity,per management excess donated food will be given out to outgoing patient/customers to remedy over stock problem. Will verify compliance on the next inspection.

October 12, 2006 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) milk in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1750 - Single-service items were observed reused for the storage of food (noted trays being washed.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
Violations discussed and/or corrected during inspection.

April 12, 2006 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • 1880 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: prep tables were being wiped down with just water
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 3280 - Dead or trapped flies was found in the control device
    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.
  • 3320 - Critical Chemical spray bottle observed without a label.
    Label spray bottles with contents or discard.
Comments:
All violations discussed and/or corrected with the manager.

December 13, 2005 (Routine)



Violations:
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 - Critical Repeat Chicken , lettuce, and tomato sandwiches cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
All violations discussed and/or corrected with the manager.

August 15, 2005 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit, eggs and raw beef over lettuces.
    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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor, bread, ruits and coffe.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0820 - Corrected During Inspection Critical Repeat Milk, while serving cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1540 - Corrected During Inspection Pots and pans was observed stored under sewer lines of the three compartment sink.
    Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
  • 1790 - The top interior cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surface of the exterior of the food shelves 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:
All violations discussed with the certified food manager and or corrected. Do not store food on the floor in the hallway. Permit Issued!

January 31, 2005 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. (Dented cans)
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0820 - Critical Cake and Pizza cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
Comments:
All violations discussed and/or corrected with the manager.

January 31, 2005 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. (Dented cans)
    Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
  • 0820 - Critical Cake and Pizza cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Use a chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
Comments:
All violations discussed and/or corrected with the manager.

July 12, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1800 - The nonfood contact surface of the cabinet shelving 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.
  • 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Comments:
Violations discussed for correction. Risk assessment completed with PIC. Additional certified manager needed.

July 12, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1800 - The nonfood contact surface of the cabinet shelving 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.
  • 0240 - Employees observed working in the food service area without proper hair restraints. Corrected.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Comments:
Violations discussed for correction. Risk assessment completed with PIC. Additional certified manager needed.

February 10, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the freezer 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 or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2020 - Repeat Unwrapped knives, forks, or spoons were not stored in service bins with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
Comments:
Violations discussed for correction. Risk assessment completed with certified manager. PHF not prepared from raw state or cooled and reheated. Soups discarded after service period.

February 10, 2004 (Routine)



Violations:
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the freezer 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 or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 2020 - Repeat Unwrapped knives, forks, or spoons were not stored in service bins with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
Comments:
Violations discussed for correction. Risk assessment completed with certified manager. PHF not prepared from raw state or cooled and reheated. Soups discarded after service period.

November 21, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Pizza cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
    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
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in dispenser with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
Comments:
Violations discussed for correction.

November 21, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Pizza cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen. Corrected.
    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
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0060 - Critical Repeat Employee who can demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 2020 - Unwrapped knives, forks, or spoons were not stored in dispenser with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
Comments:
Violations discussed for correction.

August 21, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Pizza cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Repeat Soup hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0060 - Critical Employee who could demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
Comments:
Violations discussed for correction.

August 21, 2003 (Routine)



Violations:
  • 0820 - Critical Repeat Pizza cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Repeat Soup hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical Repeat The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0060 - Critical Employee who could demonstrate knowledge not available.
    Provide certified manager during all hours of operation.
  • 2000 - Repeat Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
Comments:
Violations discussed for correction.

May 27, 2003 (Routine)



Violations:
  • 0820 - Critical Pizza,club sandwiches cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Soup hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. Corrected.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
Comments:
Violations discussed for correction. Reccomend written policy and time logs for potentially hazardous foods (sandwiches,pizza,ect.) being held at room temperature. Critical violations corrected during inspection.

May 27, 2003 (Routine)



Violations:
  • 0820 - Critical Pizza,club sandwiches cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0820 - Critical Soup hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints. Corrected.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 1510 - Repeat The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • 1180 - The food temperature measuring device (degrees F) located in the kitchen is not accurate.
    Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
Comments:
Violations discussed for correction. Reccomend written policy and time logs for potentially hazardous foods (sandwiches,pizza,ect.) being held at room temperature. Critical violations corrected during inspection.

March 11, 2003 (Other)



Violations:
  • 0820 - Critical Club sandwiches,milk, cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1730 - Enamel pan was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the pan to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Corrected.
  • 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 0610 - Repeat Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0830 - Critical The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
Standardization inspection conducted. Violations discussed for correction.

Do you have any questions you'd like to ask about Recovery Center Detox Program? Post them here so others can see them and respond.

×
Recovery Center Detox Program respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Recovery Center Detox Program to others? (optional)
  
Add photo of Recovery Center Detox Program (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Recently added reviews

Name

City

Users' Rating

Virginia Beach Healthcare & RehabilitationVirginia Beach, VA
*
Back Bay Gourmet/Super SuppersVirginia Beach, VA
*****
Captain George's Seafood RestaurantVirginia Beach, VA
****
Rally'sVirginia Beach, VA
*****
Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****

Restaurants in neighborhood

Name

McDonald's #18298
Jade Garden II
Chanello's Pizza
Max and Erma's
Judeo Christian Outreach Center
Machismo Burrito Bar
Pagoda Garden
Pizza Palace


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.