Dominion Village At Chesapeake, 2856 Forehand Dr., Chesapeake, VA 23323 - Adult Care Home Food Service inspection findings and violations



Business Info

Restaurant: Dominion Village At Chesapeake
Address: 2856 Forehand Dr., Chesapeake, VA 23323
Type: Adult Care Home Food Service
Phone: 757 487-9400
Total inspections: 8
Last inspection: 02/01/2016

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Inspection findings

Inspection date

Type

  • Critical: Package Integrity*
    Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
    Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service items observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
02/01/2016Routine
Health Permit Renewed.
  • Hair Restraints - Effectiveness (corrected on site) (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Milk (in carafes) and egg salad cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 175ºF.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: traulsen freezer interior and cabinet interior under coffee station.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Plumbing System Maintained in Good Repair
    Observation: Three compartment sink is leaking.
    Correction: Repair and maintain all plumbing components and fixtures. Maintenance is aware of the issue and working on changing all the pipes under the sink completely.
10/30/2015Routine
Reminder to have staff helping in kitchen to have proper hair restraints.
  • Hair Restraints - Effectiveness (corrected on site)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: exterior of Ice chute and interior of freezer.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The following noted in need of cleaning: Floors under equipment and walls behind stove/ oven.
    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.
07/07/2015Routine
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of cold holding unit and exterior of stove.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors under shelves in dry storage room, under 3 compartment sink floor/ pipes noted 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.
03/30/2015Routine
Discussed the following with CFM: employee health policy, proper storage policy, and cleaning schedules. Temperature logs are present.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris.
    Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor underneath stove and the window A/C unit in the kitchen noted 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.
10/31/2014Routine
Facility was clean and very well organized.
  • Physical Facilities in Good Repair
    Observation: Wall behind the dishwasher is damaged.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/12/2014Routine
Good job! *HEALTH PERMIT EXPIRES IN NOVEMBER. *PROVIDED SAMPLE EMPLOYEE HEALTH POLICY AND 2014 CLASS SCHEDULE.
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to describe the symptoms and reportable illnesses associated with diseases that are transmissible through food.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between uses.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration (50-100ppm chlorine) between uses.
  • Kitchenware and Tableware (corrected on site)
    Observation: Dishes were found stored with the food or lip-contact surface facing upward.
    Correction: Store dishes with food or lip-contact surface facing downward to prevent contamination prior to use.
10/15/2013Routine
No violation noted during this evaluation.03/15/2012Routine

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