Albemarle-Charlottesville Regional Jail, 160 Peregory Lane, Charlottesville, VA 22902 - Jail Food Service inspection findings and violations

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Business Info

Restaurant: Albemarle-Charlottesville Regional Jail
Address: 160 Peregory Lane, Charlottesville, VA 22902
Type: Jail Food Service
Total inspections: 7
Last inspection: 08/31/2015
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Inspection findings

Inspection date

Type
  • Critical: Backflow Prevention, Air Gap* (repeated violation)
    Observation: An air gap between the water supply outlet and the flood rim level spray hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Operator to order a new spring for the sprayer at the dishmachine.
08/31/2015Routine
Reviewed employee health policy with management. Operator to look at the placement of the fly lights in the kitchen and verify backflow prevention on the juice mixer.
  • Critical: Backflow Prevention, Air Gap*
    Observation: An air gap between the water supply outlet and the flood rim level spray hose is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Operator to repair or replace the spring on the spray hose that was observed laying in the bottom of the sink.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in the dishwashing area not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
02/10/2015Routine
Reviewed employee health policy with the manager.
  • Food - Washing Fruits and Vegetables
    Observation: Fruits not washed before being offered for sale or service. Tomato's not observed washed before cutting for service.
    Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form. Operator stopped the process during the inspection and had the tomato washed during the inspection.
08/18/2014Routine
Today a complaint investigation was conducted concerning a complaint received on 6-2-14. One live cockroach was observed and 2-3 dead ones. Operator stated that they just had the facility treated and provided an invoice with a service date of 5-21-14. Facility is aware of the issue and working with a pest control company to correct the issue. Discussed facilities plan when pests are found. No food service at the time of the inspection lunch had just been served. Discussed verifying temperatures when food comes out to be placed on the steam table. Verified they use hot boxes operator stated that the boxes are heated to 160 degrees before the food is transported to the area for service. Forwarded the compliant to DOC officer as well. At this time the complaint will be closed out. Discussed findings with the complainant on 6-3-14.
No violation noted during this evaluation.		06/03/2014Complaint
Discussed verifying commercial products are reheated to at least 135 before transferring to hot holding and the temperature is maintained while the product is hot holding. Discussed turning the steam well and hot holding cabinets on earlier so they are hot before food is transferred to them.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Baked beans hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Operator rehated during the inspection.
  • Physical Facilities in Good Repair
    Observation: Floor in the kitchen under and around equipment is not maintained in good repair. Holes in the concrete.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/19/2014Routine
Asked operator to verify sanitizer concentration for the wiping clothes. Discussed replacing paper towels when the last one is used and keeping equipment from blocking the handsink at the dishmachine.
No violation noted during this evaluation.		09/16/2013Risk Factor
No violations observed had a discussion about employee health leaving information for the facility.
No violation noted during this evaluation.		05/15/2013Routine

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