Shenandoah Valley Juvenile Center, 300 Technology Drive, Staunton, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Shenandoah Valley Juvenile Center
Address: 300 Technology Drive, Staunton, Virginia
Phone: (540) 213-0246
Total inspections: 14
Last inspection: Aug 25, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. August 25, 2009Risk Factor Assessment00Details / Comments
0470 - Corrected During Inspection Critical Raw shell eggs are stored above ready-to-eat food (RTE) food, which could cause contamination of the RTE food due to a broken egg.February 10, 2009Routine10Details / Comments
3360 - Corrected During Inspection Critical Chlorine-based sanitizer in the 3-bay sink measures in excess of 200 parts per million (ppm), at which it is considered a toxic chemical.July 09, 2008Critical Procedures10Details / Comments
No violation noted during this evaluation. December 20, 2007Routine00Details / Comments
No violation noted during this evaluation. July 12, 2007Routine00Details / Comments
2000 - The Slicer, Mixer and other equipment are covered with trash can liners. Trash can liners are not designed for use on food-contact surfaces, and may contain toxic materials or coatings.December 27, 2006Routine01Details / Comments
No violation noted during this evaluation. March 29, 2006Routine00Details / Comments
  • 0380 - Corrected During Inspection Critical Dented cans. 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)
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
August 19, 2005Routine11Details / Comments
No violation noted during this evaluation. December 20, 2004Routine00Details / Comments
  • 0380 - Critical (OPERATOR CORRECTED IMMEDIATELY) Food from damaged packaging offered for sale or service.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood vents.
June 14, 2004Routine11Details / Comments
  • 3080 - Less than 10 foot candles of light was noted in the freezer due to a blown light bulb
  • 0240 - Employees observed working in the food service area without proper hair restraints.
February 23, 2004Routine02Details / Comments
No violation noted during this evaluation. October 24, 2003Routine00Details / Comments
No violation noted during this evaluation. September 16, 2003Pre-Opening00Details / Comments
No violation noted during this evaluation. September 11, 2003Pre-Opening00Details / Comments

August 25, 2009 (Risk Factor Assessment)

Comments:
These good conditions and practices noted: food is procured from approved sources; hand sinks are properly maintained; food handlers are washing their hands; food temperatures are acceptable; ready-to-eat foods are date marked; food contact surfaces are clean; logs are maintained for refrigerators, and for cook temperatures; and the dish machine is sanitizing properly. We discussed: employee health policies; and testing/concentration of sanitizer solutions.

February 10, 2009 (Routine)



Violation: 0470 - Corrected During Inspection Critical Raw shell eggs are stored above ready-to-eat food (RTE) food, which could cause contamination of the RTE food due to a broken egg.
Store raw potentially hazardous foods below or separate from RTE foods to prevent cross-contamination. The manager immediately moved the raw eggs to a proper location.
Comments:
These good conditions and practices are observed: hand sinks are properly maintained; food handlers are washing their hands; hot and cold holding are acceptable; staff records regrigeration temperatrues regularly; food contact surfaces and the facility as a whole are very clean; the dish machine sanitizes properly; RTE food is date marked; and the single violation was immeditately corrected. In addition to the kitchen, these areas were inspected: 2 pods (including 2 rooms, the shower, and chemical storage in each); the holding cell; Intake area; laundry room; and the Shenandoah Valley Shelter and Assesment Program (which is separated by a security door but does receive food prepared in the Juvenile Center kitchen).

July 09, 2008 (Critical Procedures)



Violation: 3360 - Corrected During Inspection Critical Chlorine-based sanitizer in the 3-bay sink measures in excess of 200 parts per million (ppm), at which it is considered a toxic chemical.
Mix the chlorine sanitizer solution to a concentration of 50-100 ppm. The food handler diluted the solution to an acceptable concentration.
Comments:
These good conditions and practices are observed: the hand sinks are accessible and stocked; food is procured from inspected sources; barriers are used for handling ready-to-eat potentially hazardous foods; refrigeration is operating properly; foods prepared at ambient temperatures are quickly cooled; the dish machine operates properly; cooking and refrigerator temperatures are regularly recorded; food contact surfaces are clean and air dried; and leftovers are not kept. We discussed: safe storage of raw eggs; storage locations of chemicals; testing chlorine sanitizer solution; and proper conditions of the dumpsters.

December 20, 2007 (Routine)

Comments:
No violations cited. These good practices and conditions are observed: the facility, equipment, and utensils are clean; hand sinks are accessible and stocked; employees wash their hands properly; barriers used for handling ready-to-eat foods; cold- and hot-holding, and cook temperatures are acceptable; refrigerator temperatures are recorded on logs; and sanitizer solution and the dish machine sanitizing temperature are acceptable. The Person in Charge and I discussed: employee health and conditions of the trash dumpsters.

July 12, 2007 (Routine)

Comments:
The facility, equipment, and utensils are very clean. Some of the many good practices/conditions observed include: employees wash their hands properly and frequently; barriers (disposable gloves, tongs, spoodles, etc.) are used to prevent bare hand contact of ready-to-eat foods; refrigerator and cook temperatures are recorded; foods prepared at room temperature are refrigerated overnight so that they are below 41F when taken out of refrigeration for use in a meal; the dish machine is clean inside and out, and operates properly. The manager and I discussed removing a piece of unused equipment from the kitchen

December 27, 2006 (Routine)



Violation: 2000 - The Slicer, Mixer and other equipment are covered with trash can liners. Trash can liners are not designed for use on food-contact surfaces, and may contain toxic materials or coatings.
Use only food safe materials to cover clean equipment.
Comments:
The facility is very clean and tidy. Employees are observed using proper hair restraints, disposable gloves and barriers (such as spoons and tongs) to handle ready-to-eat (RTE) foods. Temperature logs are maintained for all refrigeration, freezers, and serving temperatures. The facility procures food only from approved food vendors. The dish machine is operating properly. Most of the menu is composed of commercially prepared RTE foods.
The staff and I discussed:
(1) Handling cut tomatoes as potentially hazardous foods. Recent evidence from the FDA links cut tomatoes to outbreaks of foodborne illness (from Salmonella typhimurium).
(2) Calibrating thermometers.
(3) Proper cooling methods for leftover hot items.

March 29, 2006 (Routine)

Comments:
Establishment is in excellent condition. Facility is very clean and well organized.

August 19, 2005 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Dented cans. 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)
    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.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
Establishment is in excelent condition.

December 20, 2004 (Routine)

Comments:
NO VIOLATIONS NOTED DURING THIS INSPECTION! The establishment is clean and well organized!

June 14, 2004 (Routine)



Violations:
  • 0380 - Critical (OPERATOR CORRECTED IMMEDIATELY) Food from damaged packaging offered for sale or service.
    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.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: hood vents.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Good use of hair restraint. Dishwasher is working properly. All food and equipment temperatures are correct.

February 23, 2004 (Routine)



Violations:
  • 3080 - Less than 10 foot candles of light was noted in the freezer due to a blown light bulb
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 0240 - 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.
Comments:
Dish washer is sanitizing properly. Wiping cloth solution is correct. Kitchen is clean.
Also, conducted the annual sanitation inspection during this visit.

October 24, 2003 (Routine)

Comments:
No violations found today.
Good labeling of dry storage containers. Sanitizer solution is correct in 3-vat sink. Dishwasher is sanitizing properly.

September 16, 2003 (Pre-Opening)

Comments:
Items fixed from last inspection:
--dish machine is now sanitizing at 180 and washing at 150 degrees
--the on/off switch has been removed from the wall beside the dish machine
--the freezer and refrigerator now have more than 10 candlefeet of light
Items to finish:
--seal the side of the hood
--sealant on the concrete drains
--bathroom door self-closure
The facility meets the majority of the Virginia Food Regulations and is permitted for operation.

September 11, 2003 (Pre-Opening)

Comments:
Additional light required in both walk-in; install self-closure on bathroom door;seal right and left sides of hood at hood/wall interface; place sealant on raw concrete facings of floor drains; dish machine needs to be working; installation of FRP board on walls around dishmachine, mopsink, and other "wet" areas is recommended for ease of cleaning and maintenance of wall surfaces; move quick cut-off switch at dishmachine if allowable by building code to facilitate better cleaning of walls in this area.

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