Chesterfield Adolescent Reporting Program, 9610 Krause Road, Chesterfield, VA 23832 - Dept. of Juvenile Justice Food Service inspection findings and violations

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Business Info

Restaurant: Chesterfield Adolescent Reporting Program
Address: 9610 Krause Road, Chesterfield, VA 23832
Type: Dept. of Juvenile Justice Food Service
Phone: 804 748-1612
Total inspections: 9
Last inspection: 12/10/2015
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Inspection findings

Inspection date

Type
No violations noted.
No violation noted during this evaluation.		12/10/2015Routine
Operator provided thermometers, test strips.
  • Light Bulbs Protective Shielding
    Observation: Kitchen light bulb near the serving window not shielded.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walk in cooler floor and door curtains in need of cleaning.
    Correction: 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.
07/23/2015Routine
NOTES:
* Facility not in operation at the time of inspection.
* No violations observed during inspection.
No violation noted during this evaluation.		12/22/2014Routine
NOTES:
* Verified metal stem food thermometer, sanitizer concentration, sanitizer test kit, and employee health policy.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Observed employee handling ready-to-eat food (sliced ham & cheese sandwich) with bare hands while placing in ziplock bag.
    Correction: DISCUSSED WITH MANAGER. When handling a ready to eat food employees shall wear gloves, use utensils, and/or use another approved physical barrier (i.e. deli paper) to prevent potential for cross-contamination.
07/28/2014Routine
Notes:
Takes a long time to run a cycle in dish machine, thermal sticker was placed on the plate and left for the operator to confirm final rinse of dish machine at least 165 F (sticker to change color from black to orange). If final rinse temperature is below 165 F , 3 VAT sink compartment must be set with sanitizing solution for proper sanitization..
No violation noted during this evaluation.		03/19/2014Routine
Notes:
Dish washer temperature label was placed on the ball to run the full cycle (takes about 45 min) and operator will report at (804) 221-7828 when cycle is finished.
Keep leftovers between lunches either hot, above 135 F or cold, below 41 F.
No violation noted during this evaluation.		11/13/2013Routine
Non-critical violation must be corrected within 30 days.
Clean and organized facility.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) rice pilaf and corn on the cob in the refrigerator, the food should have been discarded 3 days ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
07/11/2013Routine
Non-critical violation must be corrected within 30 days.
Discussed proper date marking for the food that was frozen and then pulled out from freezer.
Adequate food probe thermometer and chemical test kit.
  • Food Storage - Prohibited Areas
    Observation: Food stored in mechanical rooms.
    Correction: Cease food storage in mechanical rooms.
03/14/2013Routine
No food service in process at time of inspection.
Adequate food testing thermometer, chlorine and quaternary sanitizer test kits and 3 compartment sink set-up on hand. Chlorine sanitizer in use in the wiping cloth pail tested at 100 ppm.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing sink in the Kitchen.
    Correction: 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 sinks to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
11/16/2010Routine

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