Virginia Beach Correctional Center, 2501 James Madison Boulevard, Virginia Beach, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Virginia Beach Correctional Center
Address: 2501 James Madison Boulevard, Virginia Beach, Virginia
Phone: (757) 427-2930
Total inspections: 7
Last inspection: Aug 14, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0820 A 1 - Critical bread pudding hot holding at improper temperatures.
  • 3360 - Critical The quats at 3 compartment sink are not being used in accordance with law or the manufacturer's use directions. (400 ppm)
  • 2000 C - Single service items observed unprotected from contamination.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the sink.
August 14, 2009Routine31Details / Comments
  • 0690 - Corrected During Inspection Prepacked carrots in the freezer unwrapped.
  • 0820 A 2 - Corrected During Inspection Critical Rice cold holding at improper temperatures
May 19, 2009Routine11Details / Comments
  • 0960 1 - Critical The food contact surface of the plastic bag is not safe.
  • 2000 C - Single service items observed unprotected from contamination.
  • 2910 - Insect control device is located over food at the food prep area where dead insects may be impelled or fall.
  • 3360 - Corrected During Inspection Critical The quats are not being used in accordance with law or the manufacturer's use directions. (400 ppm)
January 21, 2009Routine22Details / Comments
  • 0220 - Corrected During Inspection Critical The food seervice worker is drinking from an uncovered container in the food preparation area.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
  • 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 A 2 - Corrected During Inspection Critical Sliced cheese cold holding at improper temperatures.
  • 0830 - Critical The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils in dishmachine.
  • 3360 - Critical The Quat sanitizers are not being used in accordance with law or the manufacturer's use directions. >300ppm.
July 08, 2008Critical Procedures90Details / Comments
  • 0820 A 1 - Critical Vegetables were hot holding at improper temperatures.
  • 1570 - Trays were observed in a state of disrepair and damaged.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice bin and vegetables chopper.
May 05, 2008Routine12Details / Comments
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.
  • 3180 - Dry storage room noted in need of cleaning.
February 01, 2008Routine02Details / Comments
No violation noted during this evaluation. October 31, 2007Routine00Details / Comments

August 14, 2009 (Routine)



Violations:
  • 0820 A 1 - Critical bread pudding hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 3360 - Critical The quats at 3 compartment sink are not being used in accordance with law or the manufacturer's use directions. (400 ppm)
    The quats at 3 compartmant sink must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 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.
Comments:
All violations discussed. Critical violations to be corrected immediately.

May 19, 2009 (Routine)



Violations:
  • 0690 - Corrected During Inspection Prepacked carrots in the freezer unwrapped.
    Protect food from miscellaneous sources of contamination.
  • 0820 A 2 - Corrected During Inspection Critical Rice cold holding at improper temperatures
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
All violations corrected.

January 21, 2009 (Routine)



Violations:
  • 0960 1 - Critical The food contact surface of the plastic bag is not safe.
    Repair or replace the plastic bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 2000 C - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2910 - Insect control device is located over food at the food prep area where dead insects may be impelled or fall.
    Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • 3360 - Corrected During Inspection Critical The quats are not being used in accordance with law or the manufacturer's use directions. (400 ppm)
    The quats must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. (200ppm)
Comments:
All violations discussed. All critical violations to be corrected immediately. Ensure dish machine is at correct temp.

July 08, 2008 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical The food seervice worker is drinking from an uncovered container in the food preparation area.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0470 - Critical Unwrapped or uncovered food in the walk-in refrigerator.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 A 2 - Corrected During Inspection Critical Sliced cheese cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0830 - Critical The prepared ready-to-eat (RTE) deli meats 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.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F.
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1780 - Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
    Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils in dishmachine.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3360 - Critical The Quat sanitizers are not being used in accordance with law or the manufacturer's use directions. >300ppm.
    The Quats must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
Comments:
Critical violations inspection. Do not use dishmachine until machine is sanitizing properly.

May 05, 2008 (Routine)



Violations:
  • 0820 A 1 - Critical Vegetables were hot holding at improper temperatures.
    Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
  • 1570 - Trays were observed in a state of disrepair and damaged.
    Replace trays 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 trays, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice bin and vegetables chopper.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
Violations discussed with CFM. Advised CFM to ensure that hand washing is been done frequently and that temperatures are being checked to verify foods are being cooked to the proper temperature and then hot held at 135' or higher. Also advised that thermometers need to be cleaned and sanitized often. A copy of regulation changes left with CFM. Permit issued.

February 01, 2008 (Routine)



Violations:
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Dry storage room 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:
A prep sink and the three compartment sinks both had leaks; a work order was put in on January 29, 2008 to have both repaired; they are waiting on parts. Violations discussed with CFMs and watch commander.

October 31, 2007 (Routine)

Comments:
No violations observed during today's visit. Advised purchasing high temperature measuring strip in order to monitor dishmachine on a regularly.

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