Sheriff's Office

Chesapeake Correctional Center

Dedicated on May 29, 1997, the Chesapeake Correctional Center augmented a 38 year old facility that regularly exceeded 200% of its rated capacity. It employs "Direct Supervision" as well as a new concept in food preparation "Cook/ Chill".

Main Lobby

Lobby officers have a number of responsibilities. They must maintain order in the lobby, restrict eating and drinking, and maintain cleanliness. The monitoring of visitors ensures security of the halls & elevators. They also answer phone call inquiries daily and distribute inmate mail.

Visitation

The operation of a metal detector is required with each visitor. The maintainance of safety and security in the lobby is also crucial. A photo I.D. is required. Children under twelve are not permitted to visit. Inmates are allowed one thirty minute visit per weekend with a maximum of three people. Minors age twelve through seventeen are permitted to visit only with a guardian.
Visiting Hours:
All Inmates: Saturday, 8:00 a.m. - 4:00 p.m.; Sunday, 8:00 a.m. - 4:00 p.m.
Trustees: Wednesday, 6:00 p.m. - 9:00 p.m.
Attorney: Monday - Friday, 6:00 a.m. - 9:00 p.m.
(excluding meal times and during head counts)

Master Control

The Master Control Unit ensures the safety and security of the Correctional Center using state-of-the-art equipment. It is responsible for monitoring and operating all doors, elevators, living areas, video cameras, communications and alarms. If in the event of an emergency, Master Control would route staff to respond and keep inmates in secure areas. The atmosphere is like that of an air traffic control tower at a busy airport.

Cook/Chill Operation

The Cook / Chill concept of food preparation gives the Chesapeake Correctional Center the capability of preparing vast stores of food in advance. Daily meals are taken to various pods and heated at the pods thus insuring a freshly prepared taste. During times of natural disasters, the Cook / Chill capability allows several weeks worth of food to be prepared and used as needed both for emergency workers and staff as well.

Meals

Meals are served three times daily. These are examples of typical lunches. These particular ones contain a sandwich, biscuit, and salad.