Middle River Regional Jail, 350 Technology Dr., Verona, VA 24482 - Jail Food Service inspection findings and violations

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Business Info

Restaurant: Middle River Regional Jail
Address: 350 Technology Dr., Verona, VA 24482
Type: Jail Food Service
Phone: 540 245-1168
Total inspections: 4
Last inspection: 09/30/2015
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Inspection findings

Inspection date

Type
They have posted a list of the 5 reportable foodborne infections and have health information pertaining to those who prepare food. Good date marking and use of gloves (and other barriers) observed. Several violations were quickly corrected. Temperature logs are kept for some equipment and foods. We discussed: employee health policies
  • Critical: Package Integrity* (corrected on site)
    Observation: Although an area for dented cans and other damaged packages is provided, several cans on the storeroom shelves are dented in a manner which may cause the contents to be unsafe.
    Correction: Segregate cans that are dented on the rims or seam (and other damaged products) from usable products until returned or discard. An employee moved the dented cans to the damaged food shelf.
  • Critical: Package Integrity* (corrected on site)
    Observation: Cases of cookie dough (in refrigerator R4) and food cases in the freezer are not protected from dripping condensation.
    Correction: Move foods from under the leaking condensate in the freezer and R4 refrigerator. Sanitize containers before using. Repair the freezer and refrigerator to prevent condensate from leaking.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Cases of raw shell eggs are stored over ready-to-eat food (RTE) in the walk-in refrigerator. This could cross-contaminate the foods below, which include apples, blueberry pie, and whipping cream.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from RTE foods to prevent possible cross-contamination through undetected spillage or leaking. An employee moved the RTE foods.
  • Critical: Cooling* (corrected on site)
    Observation: Brussels sprouts cooked this morning (over 2 hours ago) are not properly cooled.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and to 41°F in 6 hours total time (from 135°F). A longer cooling time provides favorable conditions for bacterial growth.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were visibly soiled: some of the stainless steel hotel pans and one of the cooking pots (which was also greasy).
    Correction: Wash, rinse and and sanitize these surfaces for food contact. Have employees do a more thorough job of ensuring food contact surfaces are clean before storing food containers.
  • Equipment and Utensils, Air-Drying Required
    Observation: Many stainless steel hotel pans and most of the food trays are stacked while wet after cleaning and chemical sanitization.
    Correction: Allow sanitized food contact equipment to air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Critical: Backflow Prevention, Air Gap*
    Observation: The spray hose at the pre-wash area of the warewashing area extends below the flood rim of the dish sink.
    Correction: Provide an air gap of at least twice the diameter of the spray hose pipe. Repair of the spring which holds the spray hose line will probably provide an adequate air gap, which protects the water supply from possible contamination from back-pressure. Contact me when this has been completed.
  • Critical: Backflow Prevention Device, When Required*
    Observation: A hose with a pressure-trigger mechanism (creating constant pressure) is attached to a faucet fixture but lacks a proper back-flow device. The hose extended below the flood rim level of the sink basin. Back-pressure to the system could cause contamination of incoming water.
    Correction: Install an approved backflow prevention device in compliance with building code (13 VAC 5-63) to prevent back-siphonage. Contact me when this has been completed.
09/30/2015Routine
Follow-up for dishmachine. Service call was made and suggestion was to replace the curtains. Thermolabel was mostly black, min max thermometer indicated 164 surface temperature. Keep up great work and thanks for the very quick response.
No violation noted during this evaluation.		07/14/2014Follow-up
No violations observed! Person in charge knowledgeable about food safety and answered questions correctly regarding cook temperatures, cold holding, hot holding, and employee health. Proper date marking of ready to eat foods. Very clean and organized kitchen. three compartment sink setup sanitizing properly. Food production Sheet done daily with temperature logs are also being kept on all products. Excellent hot holding, cold holding, and cooking temperatures. Employees were observed wearing and changing gloves and washing their hands when necessary. Also, key staff are ServSafe certified. Discussion about dishmachine low psi and a service call was placed to evaluate. Trustees are trained and knowledge about station duties. Left a cooling log to evaluate large pan cooling. Keep up the great work!
No violation noted during this evaluation.		06/18/2014Routine
These good conditions and practices are noted: three employees are certified in food safety
  • Critical: Cooling* (corrected on site)
    Observation: Pasta salad (67°F) in a large bowl on the serving line was made over 5 hours earlier, but is not properly cooled.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and to 41°F in 6 hours total time (from 135°F). A longer cooling time provides favorable conditions for bacterial growth.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Several half size stainless steel pans and orange plastic trays are stacked while wet after cleaning and chemical sanitization.
    Correction: Allow sanitized items to drain and air-dry before being stacked: moisture permits survival of man microbes.
04/04/2013Routine

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