Southwest Virginia Regional Jail - Duffield, Boyd Crystal - Receptionist 1037 Boone Trail Road, Duffield, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Southwest Virginia Regional Jail - Duffield
Address: Boyd Crystal - Receptionist 1037 Boone Trail Road, Duffield, Virginia
Phone: (276-431-8000)
Total inspections: 15
Last inspection: Jun 26, 2009

Restaurant representatives - add corrected or new information about Southwest Virginia Regional Jail - Duffield, Boyd Crystal - Receptionist 1037 Boone Trail Road, Duffield, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. June 26, 2009Routine00Details / Comments
No violation noted during this evaluation. February 26, 2009Critical Procedures00Details / Comments
No violation noted during this evaluation. October 30, 2008Critical Procedures00Details / Comments
No violation noted during this evaluation. June 30, 2008Routine00-
No violation noted during this evaluation. February 15, 2008Routine00Details / Comments
No violation noted during this evaluation. October 24, 2007Critical Procedures00Details / Comments
No violation noted during this evaluation. June 07, 2007Critical Procedures00Details / Comments
  • 0820 - Corrected During Inspection Critical Chopped tomatoes cold holding at improper temperatures.
  • 2190 - Corrected During Inspection Water from the handwashing sink in the kitchen was measured at a temperature less than 110F.
February 21, 2007Routine11Details / Comments
3170 - The grout in the tile floor still has problems. It does not seem to be easily cleanable. It appears that some vinyl caulk is used in some areas to cover damaged areas.October 25, 2006Routine01Details / Comments
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0820 - Critical Repeat Milk in lg. walk in refer at improper temperatures.
  • 1570 - Repeat Walk in refer in delivery area out of adjustment.
  • 2810 - Repeat Tile grout worn away in several areas in kitchen.
June 13, 2006Routine13Details / Comments
2810 - The grout between the floor tiles has problems. the grout is low in many areas which allow food debris and dirt to build up and difficult to clean. The grout has small pockets allowing the build up of dirt. The grout is cracking in some areas providing openings to interior walls and behind baseboards where insects can nest. A vinyl soft caulk has been used in many areas to cover up flaws in the grout. This soft caulk will support the build up of dirt and allow mold growth.February 22, 2006Complaint01Details / Comments
  • 0820 - Corrected During Inspection Critical Milk and butter below 41 deg. F. cold holding at improper temperatures.
  • 1570 - Corrected During Inspection Walk-in refrigerators set to high and not maintain food temperatures below 41 deg. F.
  • 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
  • 1960 - Corrected During Inspection Repeat Flat baking pans were found stacked while wet after cleaning and chemical sanitization.
  • 2210 - The backflow or backsiphonage prevention device installed on the two mop sinks are not identified as meeting standards set by the American Society of Sanitary Engineering.
January 20, 2006Routine14Details / Comments
  • 0200 - Employee wearing jewelry on his arm while preparing food.
  • 0480 - Corrected During Inspection Unlabeled food container of sugar.
  • 0820 - Corrected During Inspection Critical Cottage cheese cold holding at improper temperatures.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Cowboys Beef Bar-B-Q in the Master-Bilt walk-in cooler was not properly dated for disposition after opening.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical (bleach) sanitizing solutions.
  • 1570 - There is a huge chunk of ice on floor of walk-in freezer. Water is apparently dripping from the sprinkler head.
  • 1960 - Repeat Clean pans and lids were found stacked while wet after cleaning and chemical sanitization.
  • 2190 - Repeat Water from the handwashing sink nearest the kitchen bathroom and the handwashing sink in the left bathroom as you're looking at them was measured at a temperature less than 110F.
  • 2350 ii - Water standing on floor in area with microwave because drain is clogged.
  • 2660 - Corrected During Inspection There is no covered refuse container for the disposal of feminine napkins in the bathroom.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3170 - Cracked or busted ceiling tiles in rooms A196, A201 and A202.
September 22, 2005Routine210Details / Comments
  • 1140 - The can opener blade is dull and metal shavings building up behind blade.
  • 1960 - Corrected During Inspection Food storage pans. were found stacked while wet after cleaning and chemical sanitization.
  • 2190 - Water from the handwashing sinks in kitchen were measured at a temperature less than 110F. Water ay 65.
  • 2790 - # Wall/floor junction tiles in walkin refer not grouted.
  • 3240 -
June 07, 2005Routine05Details / Comments
No violation noted during this evaluation. May 06, 2005Pre-Opening00Details / Comments

June 26, 2009 (Routine)

Comments:
Facility in good shape. Good handwashing observed. No previous violations to follow up on.

February 26, 2009 (Critical Procedures)

Comments:
Reviewed temperature logs. Discussed Risk Factors for food borne illness. Thank you.

October 30, 2008 (Critical Procedures)

Comments:
BALOGNE ON SERVING LINE TO BE DISCARDED AFTER 4HRS, FOODS LABELED AND DATED IN COLD STORAGE AS REQD, GLOVES BEING WORN KITCHEN AND PREMISES EXTREMELY CLEAN

February 15, 2008 (Routine)

Comments:
NO FOODS BEING PEPARED OR HELD AT TIME OF INSPECTION

October 24, 2007 (Critical Procedures)

Comments:
Food on hot bar in staff dining room is maintained via time, verus temperature, as a control. There were no previous violations to follow-up on. No violations noted during this inspection.

June 07, 2007 (Critical Procedures)

Comments:
Violations 0820 and 2190 from the February 21, 2007 inspection have been corrected. Facility uses time, versus temperature, as a control. No critical violations noted during this inspection. Training was done with kitchen supervisor on dishwasher wash/rinse temperatures and pressure gauge readings, and storage of items on the floor. Kitchen supervisor is knowledgeable regarding food temperatures, handwashing and employee health. Kitchen staff to be commended on their handwashing and date marking of food.

February 21, 2007 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Chopped tomatoes cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 2190 - Corrected During Inspection Water from the handwashing sink in the kitchen was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
Comments:
Effective March 1, 2007 refrigeration equipment must be capable of maintaining food at 41 degrees F. or below. Facility uses time versus temperature as a control. Discussion was held with the cooks regarding employee health and when employees can and cannot work in the kitchen. Violation 3170 from the October 25, 2007 inspection has been corrected. Both violations noted during this inspection were corrected during the inspection. There are no open violations for this facility.

October 25, 2006 (Routine)



Violation: 3170 - The grout in the tile floor still has problems. It does not seem to be easily cleanable. It appears that some vinyl caulk is used in some areas to cover damaged areas.
Please remove any vinyl caulk and replace it with a caulk that will not promote the growth of mold and/or bacteria. Please repair any damaged/worn grout with an approved replacement.

June 13, 2006 (Routine)



Violations:
  • 0610 - 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.
  • 0820 - Critical Repeat Milk in lg. walk in refer at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1570 - Repeat Walk in refer in delivery area out of adjustment.
    Have unit adjusted to provide air temperature between 34 and 38 degrees F.
  • 2810 - Repeat Tile grout worn away in several areas in kitchen.
    Have tiles regrouted as needed.

February 22, 2006 (Complaint)



Violation: 2810 - The grout between the floor tiles has problems. the grout is low in many areas which allow food debris and dirt to build up and difficult to clean. The grout has small pockets allowing the build up of dirt. The grout is cracking in some areas providing openings to interior walls and behind baseboards where insects can nest. A vinyl soft caulk has been used in many areas to cover up flaws in the grout. This soft caulk will support the build up of dirt and allow mold growth.
Remove all of the vinyl caulk, repair the cracked grout, fill in low areas with approved grout to the top of the floor tiles. Leaving low areas in the grout makes it difficult to keep the floor clean and allows water to pool in low areas. Do not use silicone to make these repairs. Silicone will support the growth of mold and trap dirt.

January 20, 2006 (Routine)



Violations:
  • 0820 - Corrected During Inspection Critical Milk and butter below 41 deg. F. cold holding at improper temperatures.
    Adjust the setting of the refer to 34 deg. F.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1570 - Corrected During Inspection Walk-in refrigerators set to high and not maintain food temperatures below 41 deg. F.
    Adjust settings to 34 deg. F. to maintain food temperatures below 41 deg. F. at all times.
  • 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI.
    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.
  • 1960 - Corrected During Inspection Repeat Flat baking pans were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2210 - The backflow or backsiphonage prevention device installed on the two mop sinks are not identified as meeting standards set by the American Society of Sanitary Engineering.
    Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.

September 22, 2005 (Routine)



Violations:
  • 0200 - Employee wearing jewelry on his arm while preparing food.
    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.
  • 0480 - Corrected During Inspection Unlabeled food container of sugar.
    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 - Corrected During Inspection Critical Cottage cheese cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Cowboys Beef Bar-B-Q in the Master-Bilt walk-in cooler 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 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.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical (bleach) sanitizing solutions.
    Obtain a chemical (bleach) test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1570 - There is a huge chunk of ice on floor of walk-in freezer. Water is apparently dripping from the sprinkler head.
    Repair the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the freezer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1960 - Repeat Clean pans and lids were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2190 - Repeat Water from the handwashing sink nearest the kitchen bathroom and the handwashing sink in the left bathroom as you're looking at them was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2350 ii - Water standing on floor in area with microwave because drain is clogged.
    Unclog drain.
  • 2660 - Corrected During Inspection There is no covered refuse container for the disposal of feminine napkins in the bathroom.
    Install a covered refuse container for the disposal of feminine napkins in the bathroom.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3170 - Cracked or busted ceiling tiles in rooms A196, A201 and A202.
    Replace cracked ceiling tiles.
Comments:
Violations 1140, 2790 and 3240 from the June 7, 2005 inspection have been corrected. Critical violations noted during this inspection were corrected during the inspection. Non-critical violations to be corrected by December 21, 2005.

June 07, 2005 (Routine)



Violations:
  • 1140 - The can opener blade is dull and metal shavings building up behind blade.
    Remove blade and sharpen regularly and clean daily.
  • 1960 - Corrected During Inspection Food storage pans. were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 2190 - Water from the handwashing sinks in kitchen were measured at a temperature less than 110F. Water ay 65.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 2790 - # Wall/floor junction tiles in walkin refer not grouted.
    Grout tile to prevent water buildup.
  • 3240 -

May 06, 2005 (Pre-Opening)

Comments:
All requested actions from the previous inspecion have been completed. Clean the facility thoroughly prior to actual opening.

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