W.W. Moore Detention Center, 603 Colquhoun St., Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: W.W. Moore Detention Center
Address: 603 Colquhoun St., Danville, Virginia
Total inspections: 18
Last inspection: Jul 29, 2009

Restaurant representatives - add corrected or new information about W.W. Moore Detention Center, 603 Colquhoun St., Danville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0550 - Corrected During Inspection Ice scoop improperly stored between use.
  • 3380 - Corrected During Inspection Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
July 29, 2009Routine11Details / Comments
No violation noted during this evaluation. March 05, 2009Routine00Details / Comments
No violation noted during this evaluation. August 04, 2008Routine00Details / Comments
No violation noted during this evaluation. March 26, 2008Routine00Details / Comments
  • 0480 - Unlabeled sugar, tea, beans, rice and cake mix food containers.
  • 1780 - Critical Ice scoop needs cleaning.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
November 06, 2007Routine12Details / Comments
- April 11, 2007Critical Procedures01Details / Comments
1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:October 03, 2006Routine10Details / Comments
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
May 17, 2006Routine02Details / Comments
No violation noted during this evaluation. November 02, 2005Routine00Details / Comments
No violation noted during this evaluation. June 07, 2005Routine00Details / Comments
0470 - Critical Unwrapped or uncovered food in the dry goods areaFebruary 22, 2005Routine10Details / Comments
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven.
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
October 05, 2004Routine21Details / Comments
  • 3190 - Dustless methods are not being used when cleaning the floor
  • 3220 - Mops not hung up to air dry.
  • 1800 - The nonfood contact surface of the top of oven has accumulations of grime and debris.
May 21, 2004Routine03Details / Comments
No violation noted during this evaluation. February 11, 2004Routine00Details / Comments
  • 0380 - Critical Food from damaged packaging offered for sale or service.
  • 1800 - The nonfood contact surface of the shelves had accumulations of grime and debris.
November 12, 2003Routine11Details / Comments
No violation noted during this evaluation. July 29, 2003Routine00Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: large white food containers, food cart, meat slicer
  • 1800 - The nonfood contact surface of the top areas of oven had accumulations of grime and debris.
  • 3190 - floor inside walkin freezer and underneath equipment not clean
  • 3290 - Mops, brooms and buckets noted to be stored in such a way that it is contaminating washroom area
April 29, 2003Routine05Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: food containers for dry goods, inside area of microwave oven
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
January 30, 2003Routine02Details / Comments

July 29, 2009 (Routine)



Violations:
  • 0550 - Corrected During Inspection Ice scoop improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 3380 - Corrected During Inspection Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Facility clean and organized.

March 05, 2009 (Routine)

Comments:
Entire facility found clean and organized. Sanitizer concentration @ appropriate concentration.
No violations cited.

August 04, 2008 (Routine)

Comments:
No violations cited.
Great Inspection!

March 26, 2008 (Routine)

Comments:
Dishmachine rinse 189 degrees F.
Sanitizer concentration 100 ppm.
Dry storage area - clean and organized.
Kitchen area and kitchen utensils clean and organized.
No violations cited!

November 06, 2007 (Routine)



Violations:
  • 0480 - Unlabeled sugar, tea, beans, rice and cake mix 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.
  • 1780 - Critical Ice scoop needs cleaning.
    Clean and sanitize equipment at least every 24 hours in a manner that prevents cross-contamination.
  • 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.
Comments:
Dishmachine checked and sanitizing dishes properly.
Good personal hygiene observed; disposable gloves used and proper handwashing practiced.
Date marking used appropriately.
Facility clean and organized.

April 11, 2007 (Critical Procedures)



Violation: -

Comments:
very good, no critical violations noted

October 03, 2006 (Routine)



Violation: 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
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.
Comments:
excellent job

May 17, 2006 (Routine)



Violations:
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 1750 - Manufacturer containers were observed reused for the storage of food.
    Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
Comments:
good

November 02, 2005 (Routine)

Comments:
good

June 07, 2005 (Routine)

Comments:
Excellent

February 22, 2005 (Routine)



Violation: 0470 - Critical Unwrapped or uncovered food in the dry goods area
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
Comments:
very good

October 05, 2004 (Routine)



Violations:
  • 0380 - Critical 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 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: microwave oven.
    Clean and sanitize these surfaces for food contact.
  • 3190 - Repeat Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds

May 21, 2004 (Routine)



Violations:
  • 3190 - Dustless methods are not being used when cleaning the floor
    Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 1800 - The nonfood contact surface of the top of oven 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:
good

February 11, 2004 (Routine)

Comments:
very good

November 12, 2003 (Routine)



Violations:
  • 0380 - Critical 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.
  • 1800 - The nonfood contact surface of the shelves had 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:
very good

July 29, 2003 (Routine)

Comments:
very good

April 29, 2003 (Routine)



Violations:
  • 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.
  • 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: large white food containers, food cart, meat slicer
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the top areas of oven had 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.
  • 3190 - floor inside walkin freezer and underneath equipment not clean
    clean all floor areas daily
  • 3290 - Mops, brooms and buckets noted to be stored in such a way that it is contaminating washroom area
    Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

January 30, 2003 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: food containers for dry goods, inside area of microwave oven
    Clean and sanitize these surfaces for food contact.
  • 3030 - No continuous towel system that supplies the user with a clean towel has been provided.
    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

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