Rockingham-Harrisonburg Regional Jail, 25 South Liberty Street, Harrisonburg, VA - Restaurant inspection findings and violations

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



Business Info

Restaurant: Rockingham-Harrisonburg Regional Jail
Address: 25 South Liberty Street, Harrisonburg, Virginia
Phone: (540) 564-3881
Total inspections: 13
Last inspection: Jul 16, 2009

Restaurant representatives - add corrected or new information about Rockingham-Harrisonburg Regional Jail, 25 South Liberty Street, Harrisonburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 2 - Critical Liquid egg product cold holding at improper temperature in the walk-in refrigerator.
  • 2260 - Critical Repeat THIS VIOLATION HAS BEEN NOTED ON A MINIMUM OF 4 INSPECTIONS AND MUST BE CORRECTED.AMPLE TIME HAS BEEN ALLOWED FOR THE CORRECTION. IMMEDIATE CORRECTION IS REQUIRED!! Observed the pre-wash spray hose extend below the flood rim level of the sink at the dish machine.
July 16, 2009Routine20Details / Comments
  • 0790 - Corrected During Inspection Ground Beef was being thawed at room temperature.
  • 0810 - Corrected During Inspection Very large containers of Potato Salad and Cole Slaw were not being cooled in an acceptable manor.
  • 0820 A 2 - Corrected During Inspection Critical Grated cheese and sliced turkey were at improper temperatures.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
July 23, 2008Routine22Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelf in need of cleaning.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin.
November 08, 2007Routine11Details / Comments
1750 - Corrected During Inspection The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.April 17, 2007Routine01Details / Comments
  • 0820 - Corrected During Inspection Critical Cold holding at improper temperatures: chicken and rice soup in the low buy at the milk machine is 52 degrees.
  • 1320 - Repeat There was no temperature measuring device located in the lowboys under the slicer and under the milk machine.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. The wash arms are stopped up with plastic condiment wrappers.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: the slicer, the chopper, the splash on the mixers, the micro wave at the office.
  • 1960 - Food trays were found stacked while wet after cleaning and chemical sanitization. Even though the dish machine is operating properly, the plastic trays do not dry rapidly, like china, since they are denser.
  • 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. This is the pre-wash sprayer at the dish machine.
September 07, 2006Routine33Details / Comments
1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the back side of the slicer has food debris. The front side and the carriage are immaculate.March 15, 2006Routine10Details / Comments
1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the back side of the slicer has food debris. The front side and the carriage are immaculate.March 15, 2006Routine10Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the 3 door low boy at the serving line and the low boy under the slicer in the back.
  • 1570 - Repeat The can opener blade is rusted and dull. There were a lot of metal shards in the cog w heel of the can opened.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine.
September 20, 2005Routine12Details / Comments
  • 0550 - Three ice scoops sitting on the dirty ledge of the ice machine.
  • 0830 - Critical The prepared ready-to-eat (RTE) - the egg salad in the Traulsen unit - is not properly dated for disposition.
  • 1770 A - Critical The food chopper has dried food particles from slaw making all through it.
  • 2260 - Critical Observed a hose attached to a faucet fixture, at the 3 compartment sink. The hose extended below the flood rim level of the sink basin.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  • 2350 - Critical Only way to get hot water at the 3 compartment sink is through the sprayer. The normal faucets don't work.
March 23, 2005Critical Procedures41Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Boxes of cake mixes stored on the floor in dry storage. Some food on racks that are so close to the floor that you can not sweep or mop under them.
  • 0610 - Repeat Food stored in a commonly wet or soiled location. A large bag of carrots was sitting on the floor in the walk in downstairs.
  • 1320 - There was no temperature measuring device located in the low boy at the slicer and the low boy at the serving line.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was to be 150 degrees while the actual temperature was 110 degrees.
  • 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI. ACTUALLY IT IS ABOUT 43 psi.
  • 2920 - Toilet room door is not provided with a self-closing door
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 1450 - Repeat Low boy refrigerator at the office is keeping foods 54 degrees.
October 07, 2004Routine07Details / Comments
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. A partial bag of onions in the walk in refrigerator.
  • 1570 - Repeat The can opener blade is rusted and dull.
  • 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI. Today it was 39/40 PSI.
  • 1770 A - Critical Inside of the dish machine, the chopper, the slicer, the area in the serving line low boy were drawers are are dirty.
  • 3330 - Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled. Several spray bottles are not labeled.
April 14, 2004Routine23Details / Comments
  • 0820 - Critical The low boy at the ice machine is not hloding foods 41 degrees or below. The pasta salad in this unit is51 degrees.
  • 1450 - Lowboy at the ice machine is not keeping foods 41 degrees or lower.
  • 1570 - The can opener blade is rusted and dull.
  • 1770 - Repeat Steam kettle nozzle has food debris in it. The existing brush is not large enough to clean it properly. Also,some of the ports in the upper wash arms in the dish machine are clogged with food.
  • 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI. Today it appears to be 55 to 60.
  • 2810 - The cinder block walls are not smooth and easily cleanable; the walls at the garbage disposal and the mop sink are black with food debris and mold.
October 22, 2003Routine15Details / Comments
No violation noted during this evaluation. January 09, 2003Complaint00Details / Comments

July 16, 2009 (Routine)



Violations:
  • 0820 A 2 - Critical Liquid egg product cold holding at improper temperature in the walk-in refrigerator.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 2260 - Critical Repeat THIS VIOLATION HAS BEEN NOTED ON A MINIMUM OF 4 INSPECTIONS AND MUST BE CORRECTED.AMPLE TIME HAS BEEN ALLOWED FOR THE CORRECTION. IMMEDIATE CORRECTION IS REQUIRED!! Observed the pre-wash spray hose extend below the flood rim level of the sink at the dish machine.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
Comments:
Please review the following sections of the 2007 Regulations, 12VAC 5-421-80 to 12VAC 5-421-120. The regulations can be found at http://www.vdh.virginia.gov/EnvironmentalHealth/Food/Regulations/index.htm

July 23, 2008 (Routine)



Violations:
  • 0790 - Corrected During Inspection Ground Beef was being thawed at room temperature.
    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
  • 0810 - Corrected During Inspection Very large containers of Potato Salad and Cole Slaw were not being cooled in an acceptable manor.
    Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • 0820 A 2 - Corrected During Inspection Critical Grated cheese and sliced turkey were at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Sliced Turkey was discarded and the unopened bag of cheese was move to a colder unit.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

November 08, 2007 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Storage shelf in need of cleaning.
    Maintain nonfood-contact surfaces of equipment clean.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

April 17, 2007 (Routine)



Violation: 1750 - Corrected During Inspection The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.

September 07, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Cold holding at improper temperatures: chicken and rice soup in the low buy at the milk machine is 52 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. It wad discarded.
  • 1320 - Repeat There was no temperature measuring device located in the lowboys under the slicer and under the milk machine.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. The wash arms are stopped up with plastic condiment wrappers.
    Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance. The wash arms need to be inspected daily and cleaned as needed.
  • 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: the slicer, the chopper, the splash on the mixers, the micro wave at the office.
    Clean and sanitize these surfaces for food contact.
  • 1960 - Food trays were found stacked while wet after cleaning and chemical sanitization. Even though the dish machine is operating properly, the plastic trays do not dry rapidly, like china, since they are denser.
    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. You may need to cross stack the trays to allow them to dry.
  • 2260 - Critical Repeat Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. This is the pre-wash sprayer at the dish machine.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
Comments:
Thank you for the following: accessible hand sinks with soap and towels and signs; calibrated food thermometers; clean and well supplied bathrooms; clean employees in uniform with hair restraints and gloves as needed; ServSafe trained managers.

March 15, 2006 (Routine)



Violation: 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the back side of the slicer has food debris. The front side and the carriage are immaculate.
SLICER WAS WASHED - RINSED - SANITIZED. Clean and sanitize these surfaces for food contact.
Comments:
NOTE: Now that you have the NEW can opener, please removed the OLD one or ELSE put a new sharp blade in it.
Thank you for the following: accessible hands sinks with soap and towels and signs; thermometers in all refrigerators; calibrated food thermometers available; all PHFoods at correct temperatures; dish machine clean inside and outside and runs according to the data plate; trays, utensils, food containers are clean to sight and touch; employees are clean, in uniform, with hair restraints and gloves; vacuum breaker on the three compartment spray hose; ServSafe trained managers.

March 15, 2006 (Routine)



Violation: 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the back side of the slicer has food debris. The front side and the carriage are immaculate.
SLICER WAS WASHED - RINSED - SANITIZED. Clean and sanitize these surfaces for food contact.
Comments:
NOTE: Now that you have the NEW can opener, please removed the OLD one or ELSE put a new sharp blade in it.
Thank you for the following: accessible hands sinks with soap and towels and signs; thermometers in all refrigerators; calibrated food thermometers available; all PHFoods at correct temperatures; dish machine clean inside and outside and runs according to the data plate; trays, utensils, food containers are clean to sight and touch; employees are clean, in uniform, with hair restraints and gloves; vacuum breaker on the three compartment spray hose; ServSafe trained managers.

September 20, 2005 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the 3 door low boy at the serving line and the low boy under the slicer in the back.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1570 - Repeat The can opener blade is rusted and dull. There were a lot of metal shards in the cog w heel of the can opened.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened. The cog wheel was wire brushed and the can opener was run through the dish machine so that it is sparklingly clean. In two days, examine the cog wheels. If there are new metal shards, then REPLACE or SHARPEN the can opener blade.
  • 2260 - Critical Repeat Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the dish machine.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
Comments:
NOTE: the low boy under the clock is 107 degrees. It has not worked in the past, but today it was plugged in. There was some cans of cranberry juice and some powdered mix inside. It was unplugged and the doors opened. Perhaps you need to cut the wire off or tape it under the bottom of this unit so it is not accidentally plugged in. Possibly, this could become a fire hazard. Thank you for the following: accessible hand sink with soap and towels and sign; vacuum breaker on the mop hose; calibrated food thermometers in the office; slicer, tilt kettle, steam jacket, utensils, food containers are clean to sigh and touch; ServSafe trained managers; clean employees in uniforms, hair nets and gloves as needed; hood filters are clean; addressing two items from last inspection.

March 23, 2005 (Critical Procedures)



Violations:
  • 0550 - Three ice scoops sitting on the dirty ledge of the ice machine.
    Please clean this ledge and put the ice scoops in the plastic containers that is sitting there.
  • 0830 - Critical The prepared ready-to-eat (RTE) - the egg salad in the Traulsen 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.
  • 1770 A - Critical The food chopper has dried food particles from slaw making all through it.
    Clean please.
  • 2260 - Critical Observed a hose attached to a faucet fixture, at the 3 compartment sink. The hose extended below the flood rim level of the sink basin.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2350 - Critical Only way to get hot water at the 3 compartment sink is through the sprayer. The normal faucets don't work.
    Parts are on order.
Comments:
Thank you for the following: accessible hand sinks with soap and towels and signs; vacuum breaker on the mop sink; dish machine is clean - inside and out; 3 compartment sink can be set up correctly with sanitizer and test papers available; calibrated food thermometer available; ServSafe trained manager; clean employee with uniform, hair restraint, apron, and gloves; hood filters are clean; slicer, steam kettle, stainless steel and plastic food containers are clean to sight and touch; all PHFoods are at excellent temperatures.

October 07, 2004 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Boxes of cake mixes stored on the floor in dry storage. Some food on racks that are so close to the floor that you can not sweep or mop under them.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. BAG OF CARROTS AND BOXES OF CAKE MIXES WERE MOVED TO SHELVES.
  • 0610 - Repeat Food stored in a commonly wet or soiled location. A large bag of carrots was sitting on the floor in the walk in downstairs.
    Protect food from contamination by storing the food in a clean and dry location.
  • 1320 - There was no temperature measuring device located in the low boy at the slicer and the low boy at the serving line.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was to be 150 degrees while the actual temperature was 110 degrees.
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. A HEATING ELEMENT IS ON ORDER.
  • 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI. ACTUALLY IT IS ABOUT 43 psi.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 2920 - Toilet room door is not provided with a self-closing door
    Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1450 - Repeat Low boy refrigerator at the office is keeping foods 54 degrees.
    Repair or replace this unit if it can not keep foods 41 degrees or colder. TODAY ONLY NON-PHFOODS WERE IN THIS UNIT.
Comments:
Thank you for the following: hand sink with soap and towels and sign; A NEW FOOD WARMER - WOW !!!!!; clean inside of the dish machine; 2 calibrated food thermometers; clean hood filters; clean employees with uniforms, aprons, hair restraints, and gloves; 3 compartment sink operated correctly with sanitizer and test papers available; ServSafe trained manager.

April 14, 2004 (Routine)



Violations:
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. A partial bag of onions in the walk in refrigerator.
    Elevate food storage onto approved shelving with minimum 6" legs or casters. They were moved onto a shelf.
  • 1570 - Repeat The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI. Today it was 39/40 PSI.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1770 A - Critical Inside of the dish machine, the chopper, the slicer, the area in the serving line low boy were drawers are are dirty.
    These need to be cleaned and sanitized after each use - like the chopper and slicer. These need to be cleaned as needed - dish machine and inside of the low boy.
  • 3330 - Critical Working containers of @HAZARDOUS PRODUCT@ are not properly labeled. Several spray bottles are not labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Thank you for the following: hand sink with soap and towels and sign; clean employees with uniforms, hair restraints, and gloves; 3 compartment sink operated correctly with bleach and test papers available; vacuum breaker on the mop hose; calibrated food thermometers available; ServSafe trained managers; temp. log sheets on refrigeration units and thermometers in all units; FIFO practiced in dry/can storage; all PHFoods are excellent temperatures, and I LOVE THE NEW STAINLESS STEEL WALL IN THE DISH MACHINE AREA. GOOD JOB !!!!!!!!!

October 22, 2003 (Routine)



Violations:
  • 0820 - Critical The low boy at the ice machine is not hloding foods 41 degrees or below. The pasta salad in this unit is51 degrees.
    The pasta salad is to be trashed. The non-PHFoods are to be moved to the back refrigerator, until this unit can hold foods 41 degrees or below.
  • 1450 - Lowboy at the ice machine is not keeping foods 41 degrees or lower.
    Repair or replace.
  • 1570 - The can opener blade is rusted and dull.
    Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
  • 1770 - Repeat Steam kettle nozzle has food debris in it. The existing brush is not large enough to clean it properly. Also,some of the ports in the upper wash arms in the dish machine are clogged with food.
    Purchase a new brush for the steam kettle. The upper dish machine arm is held in by a worm gear clamp (like the thing that holds auto radiator hoses) so the dish arm can not be removed for cleaning easily. You can pop the rubber ends off and clean. If this is not possible, then the arm needs to be fixed.
  • 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI. Today it appears to be 55 to 60.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
  • 2810 - The cinder block walls are not smooth and easily cleanable; the walls at the garbage disposal and the mop sink are black with food debris and mold.
    If these walls can not be kept clean, then they need to be faced with stainless steel, FRP, or something that is smooth and easily cleanable.
Comments:
Thank you for the following: hand sinks with soap and towels and signs; clean pots, pans, utensils, mixers, slicer; ServSafe trained manager; 3 calibrated food thermometers; clean workers in uniforms with hair restraints and gloves;, temperature log sheets at some refrigerators.

January 09, 2003 (Complaint)

Comments:
This partial inspection was the result of a complaint concerning a bug in an inmate's oatmeal. I did a HACCP review of the oatmeal from the time it reaches the jail until it is eaten. This is in the establishment file. There is only one option I see possible: if the DOC does not refrigerated the oatmeal at their warehouse, there may be weevils in the oatmeal when it arrives at the jail. When it is put in the refrigerator, the weevils or moths would die. It is remotely possible that a bowl could have had a dead moth or weevil in it. Yet I saw at the last inspection and see today no sign of insect infestation. I do not feel that this complaint was justified.
All items marked on the 10/30/2002 inspection have been corrected. Thank you.
I also talked with Teddy Hensley about the sacks of dried milk, sugar, and pinto beans that sit in the hall outside of the dry storage area. There are sewer lines above them and some of the insulation had been removed. It seems that the garbage disposal had backed up. However, there are also sewage lines from the floors above. These food items need to be moved or a shield installed above them to protect the food.

Questions about Rockingham-Harrisonburg Regional Jail:

Do you have information on more recent inspections? Why does it end in 2009?
,

Do you have any questions you'd like to ask about Rockingham-Harrisonburg Regional Jail? Post them here so others can see them and respond.

×
Rockingham-Harrisonburg Regional Jail 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 Rockingham-Harrisonburg Regional Jail to others? (optional)
  
Add photo of Rockingham-Harrisonburg Regional Jail (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

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
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****

Restaurants in neighborhood

Name

West Water Street Cafe
Beyond, LLC
Finnigan's Cove
The Artful Dodger, INC.
Dave's Downtown Taverna
Cally's Restaurant & Brewing Co.
Harrisonburg-Rockingham Child Day Care Center
AFC Sushi @ JMU


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.