Dominion Village At Chesapeake, 2856 Forehand Dr., Chesapeake, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Dominion Village At Chesapeake
Address: 2856 Forehand Dr., Chesapeake, Virginia
Total inspections: 26
Last inspection: Oct 13, 2009

Restaurant representatives - add corrected or new information about Dominion Village At Chesapeake, 2856 Forehand Dr., Chesapeake, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 13, 2009Routine00Details / Comments
No violation noted during this evaluation. July 02, 2009Routine00Details / Comments
No violation noted during this evaluation. March 17, 2009Routine00Details / Comments
3660 - Corrected During Inspection Establishment operating without a valid permit since December 1, 2008 due to application + fee for permit renewal not submitted to the Health Department unit December 15, 2008 .December 16, 2008Routine01Details / Comments
No violation noted during this evaluation. October 10, 2008Routine00Details / Comments
No violation noted during this evaluation. June 26, 2008Routine00Details / Comments
No violation noted during this evaluation. April 01, 2008Routine00Details / Comments
No violation noted during this evaluation. December 06, 2007Routine00Details / Comments
No violation noted during this evaluation. August 21, 2007Routine00Details / Comments
  • 2000 - Corrected During Inspection Clean dinner plates were observed stored in the plate dispensing rack with the food-contact surface facing upward .
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration in the wiping cloth bucket was measured at >200 parts per million (ppm).
May 17, 2007Routine11Details / Comments
No violation noted during this evaluation. February 01, 2007Routine00Details / Comments
  • 0380 - Corrected During Inspection Critical Dents observed on the lips of the unopened marinara sauce and banana pudding food cans.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine bleach sanitizing solutions.
  • 2350 ii - The 3-compartment sink faucet is leaking.
  • 3150 - The dented food cans were not segregated from use.
October 17, 2006Routine13Details / Comments
No violation noted during this evaluation. June 16, 2006Routine00Details / Comments
3170 - Wall below prerinse sink is in disrepair.February 21, 2006Routine01Details / Comments
3180 - Repeat Some wall, floor, and baseboard areas noted in need of cleaning.November 01, 2005Routine01Details / Comments
  • 0480 - Unlabeled food container (flour).
  • 1100 - The blue refrigerator racks are rusty, not smooth, contain cracks, chips, or pits and can not be easily cleaned.
  • 1180 - Repeat The stem food thermometers(degrees F) are not accurate.
  • 1700 - Critical Quaternary Ammonium sanitizing solution dispensed automatically at the pot sinks was not at an acceptable concentration.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: inside of the refrigerator doors.
August 01, 2005Routine14Details / Comments
  • 0840 - Critical The prepared ready-to-eat (RTE) beef noodle soup in the refrigeration unit was not discarded by the ""consume by"" date of May 4th.
  • 1100 - The food contact surface of the pitted pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1180 - The stem thermometers are not currently calibrated.
  • 1770 B - Observed accumulations of food deposits or other soil on the inside of the refrigerators' doors.
  • 3180 - Repeat Baseboard areas noted in need of cleaning.
May 06, 2005Routine14Details / Comments
3180 - Repeat Some floor areas, baseboards, and walls noted in need of cleaning.February 01, 2005Routine01Details / Comments
  • 1770 B - Observed accumulations of grease deposits, food or other soil on the following surfaces: can opener base, slicer, stove, exhaust hood filters.
  • 3180 - Repeat Some floor areas and high wall areas noted in need of cleaning.
October 29, 2004Routine02Details / Comments
1100 - The food contact surfaces of the damaged blender lid and rusty loaf pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned. The woven straw baskets can not be effectively cleaned and sanitized.August 04, 2004Routine01Details / Comments
  • 1770 C - Observed dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: side of oven, stove pipes, white wire racks in store room.
  • 3180 - Repeat Floor under equipment and along baseboards noted in need of cleaning.
  • 2120 - Critical The water heater / boiler serving the food service establishment is no longer operable (ruptured overnight).
May 05, 2004Routine12Details / Comments
  • 1100 - The food contact surfaces of the chipped refrigerator racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned. Door gasket is in disrepair.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove, food processor.
  • 3180 - Repeat Floor and baseboards under and behind equipment noted in need of cleaning.
February 09, 2004Routine03Details / Comments
  • 3330 - Critical Working containers of cleaners are not properly labeled.
  • 3180 - Floor under and behind equipment and the front of the air conditioner noted in need of cleaning.
  • 1770 - Observed accumulations of food debris on the following surfaces: the blue plastic lids on the grits, oatmeal, and the stove.
November 13, 2003Routine12Details / Comments
  • 0570 - Wiping cloths improperly stored (weak solution) between use.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove, utensil drawer, shelf below prep table.
August 08, 2003Routine02Details / Comments
  • 3180 - Repeat Some kitchern wall, floor, baseboard areas, and pipes noted in need of cleaning.
  • 1800 - The nonfood contact surface of the stove had accumulations of grime and debris.
May 14, 2003Routine02Details / Comments
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following equipment: stove, utensil drawer.
  • 1530 - There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
February 11, 2003Routine02Details / Comments

October 13, 2009 (Routine)

Comments:
Well managed kitchen; clean and nicely maintained.

July 02, 2009 (Routine)

Comments:
A clean and well-run kitchen. Good food safety practices demonstrated by the kitchen staff.

March 17, 2009 (Routine)

Comments:
A clean and well-run kitchen. Good food safety practices demonstrated by the kitchen staff. Keep up the good work!

December 16, 2008 (Routine)



Violation: 3660 - Corrected During Inspection Establishment operating without a valid permit since December 1, 2008 due to application + fee for permit renewal not submitted to the Health Department unit December 15, 2008 .
Submit in a timely manner the proper application + fee for each annual permit renewal. Do not operate this kitchen without a valid Health Department permit.
Comments:
A clean and well-run kitchen. Good food safety practices in place. Good job ladies! PERMIT RENEWAL ISSUED

October 10, 2008 (Routine)

Comments:
Good sanitation and food safety practices in place. Good job ladies!

June 26, 2008 (Routine)

Comments:
A clean and well-run kitchen

April 01, 2008 (Routine)

Comments:
Overall sanitation and food safety practices were good.

December 06, 2007 (Routine)

Comments:
Reviewed the Employee Health Policy with the person-in-charge. A clean and well-run kitchen. Good food safety practices observed. Keep up the good work! PERMIT RENEWAL ISSUED

August 21, 2007 (Routine)

Comments:
A clean and well-organized kitchen. Ensure that a double-check backflow prevention device is attached to the ice machine's water supply line.

May 17, 2007 (Routine)



Violations:
  • 2000 - Corrected During Inspection Clean dinner plates were observed stored in the plate dispensing rack with the food-contact surface facing upward .
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 3380 - Corrected During Inspection Critical Chlorine sanitizer concentration in the wiping cloth bucket was measured at >200 parts per million (ppm).
    Maintain the chlorine sanitizer concentration between 50 ppm and 100 ppm.
Comments:
The refrigeration temperature logs are being maintained on a daily basis. A clean and well-run kitchen.

February 01, 2007 (Routine)

Comments:
All equipment temperature logs are being consistently maintained. A clean and well-run kitchen. Good food safety procedures are in place and practiced by the kitchen staff. A JOB WELL DONE!

October 17, 2006 (Routine)



Violations:
  • 0380 - Corrected During Inspection Critical Dents observed on the lips of the unopened marinara sauce and banana pudding food cans.
    Discard or return to distributor any dented cans that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chlorine bleach 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.
  • 2350 ii - The 3-compartment sink faucet is leaking.
    Eliminate the leak by repairing the faucet sealant.
  • 3150 - The dented food cans were not segregated from use.
    Segregate the dented food cans for credit, redemption, or return from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
Comments:
Current metal stem thermometers have a range between 50 F and 550 F. Obtain metal stem thermometers to monitor both hot and cold holding temperatures of foods that are incremented +- 2 degrees F and range between 0 and 220 F. The daily equipment temperature log is up to date. Develop and implement an employee training log and a daily log for monitoring the mechanical dishwashing machine's wash and rinse temperatures. Employees are allowed to consume beverages in the kitchen as long as the beverage is in a durable, nonbreakable, nonsweaty container equipped with a lid and a straw. Currently, there is only one (1) Certified Food Manager (CFM) for this kitchen. Recommend obtaining a second CFM in order to ensure that a CFM is on the premised during all hours of kitchen operations. A copy of the Chesapeake Health Department 2007 CFM class schedule was given to the current CFM. A clean and well-run kitchen. Keep up the good work!

June 16, 2006 (Routine)

Comments:
Place "use by" dates On the date labeled ready-to-eat foods. The food safety practices of the kitchen staff, sanitation of the kitchen, and the organization of the kitchen are very good. KEEP UP THE GOOD WORK!

February 21, 2006 (Routine)



Violation: 3170 - Wall below prerinse sink is in disrepair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Good job! New refrigerator is very nice.

November 01, 2005 (Routine)



Violation: 3180 - Repeat Some wall, floor, and baseboard areas noted in need of cleaning.
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.
Comments:
Looks good! New freezer acquired since last visit. Watch product dates closely (cottage cheese) and rotate accordingly.

August 01, 2005 (Routine)



Violations:
  • 0480 - Unlabeled food container (flour).
    Label the bodies of working containers (not lids) 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.
  • 1100 - The blue refrigerator racks are rusty, not smooth, contain cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1180 - Repeat The stem food thermometers(degrees F) are not accurate.
    Recalibrate both stem thermometers or provide a new temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
  • 1700 - Critical Quaternary Ammonium sanitizing solution dispensed automatically at the pot sinks was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Have unit recalibrated today.
  • 1770 B - Repeat Observed accumulations of food deposits or other soil on the following food contact surfaces: inside of the refrigerator doors.
    Clean and sanitize these surfaces.

May 06, 2005 (Routine)



Violations:
  • 0840 - Critical The prepared ready-to-eat (RTE) beef noodle soup in the refrigeration unit was not discarded by the ""consume by"" date of May 4th.
    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.
  • 1100 - The food contact surface of the pitted pans is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Remove/replace the pans to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1180 - The stem thermometers are not currently calibrated.
    Calibrate the thermometers.
  • 1770 B - Observed accumulations of food deposits or other soil on the inside of the refrigerators' doors.
    Clean and sanitize these surfaces.
  • 3180 - Repeat Baseboard areas noted in need of cleaning.
    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.
Comments:
*NEW STOVE AND ICE MAKER LOOK GREAT!

February 01, 2005 (Routine)



Violation: 3180 - Repeat Some floor areas, baseboards, and walls noted in need of cleaning.
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.
Comments:
*Need a Chesapeake-registered, certified manager on site during all hours of kitchen operation. See course flyer provided. *New stove scheduled for this month.

October 29, 2004 (Routine)



Violations:
  • 1770 B - Observed accumulations of grease deposits, food or other soil on the following surfaces: can opener base, slicer, stove, exhaust hood filters.
    Clean and sanitize these surfaces.
  • 3180 - Repeat Some floor areas and high wall areas noted in need of cleaning.
    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.
Comments:
Permit renewed.

August 04, 2004 (Routine)



Violation: 1100 - The food contact surfaces of the damaged blender lid and rusty loaf pans are not smooth, contains cracks, chips, or pits and can not be easily cleaned. The woven straw baskets can not be effectively cleaned and sanitized.
Repair or replace the items to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
Comments:
Good job!

May 05, 2004 (Routine)



Violations:
  • 1770 C - Observed dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: side of oven, stove pipes, white wire racks in store room.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor under equipment and along baseboards noted in need of cleaning.
    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.
  • 2120 - Critical The water heater / boiler serving the food service establishment is no longer operable (ruptured overnight).
    Service company is here now to replace the water heater. Kitchen is using single service items and boiling water on the stove for dishwashing currently. Director will call later today when repairs are complete.

February 09, 2004 (Routine)



Violations:
  • 1100 - The food contact surfaces of the chipped refrigerator racks are not smooth, contains cracks, chips, or pits and can not be easily cleaned. Door gasket is in disrepair.
    Resurface or replace the peeling racks to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris. Repair door gasket.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove, food processor.
    Maintain nonfood-contact surfaces of equipment clean.
  • 3180 - Repeat Floor and baseboards under and behind equipment noted in need of cleaning.
    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.

November 13, 2003 (Routine)



Violations:
  • 3330 - Critical Working containers of cleaners are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
  • 3180 - Floor under and behind equipment and the front of the air conditioner noted in need of cleaning.
    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.
  • 1770 - Observed accumulations of food debris on the following surfaces: the blue plastic lids on the grits, oatmeal, and the stove.
    Clean and sanitize these surfaces for food contact.
Comments:
Facility has failed to submit change of owner application to the Chesapeake Health Dept.as directed at the time of the last inspection. Permits are nontransferable, promptly submit required information.

August 08, 2003 (Routine)



Violations:
  • 0570 - Wiping cloths improperly stored (weak solution) between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (200ppm ammonium compounds or 50ppm chorine) between use.
  • 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove, utensil drawer, shelf below prep table.
    Maintain nonfood-contact surfaces of equipment clean.
Comments:
**New owner-Promptly submit an owner change application to the Health Dept., Room 237. 382-8672.

May 14, 2003 (Routine)



Violations:
  • 3180 - Repeat Some kitchern wall, floor, baseboard areas, and pipes noted in need of cleaning.
    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.
  • 1800 - The nonfood contact surface of the stove 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.

February 11, 2003 (Routine)



Violations:
  • 1770 - Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following equipment: stove, utensil drawer.
    Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
  • 1530 - There is no chlorine test kit located 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.
Comments:
Good Job!

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