Dogwood Village Of Orange County Senior Living, 120 Dogwood Ln., Orange, VA 22960 - Adult Care Home Food Service inspection findings and violations

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Business Info

Restaurant: Dogwood Village of Orange County Senior Living
Address: 120 Dogwood Ln., Orange, VA 22960
Type: Adult Care Home Food Service
Phone: 540 672-1830
Total inspections: 6
Last inspection: 01/06/2016
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Inspection findings

Inspection date

Type
Discussed developing a means to track frozen foods once they are thawed and before they are used.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses (ice cream scoops were observed stored in room temperature water.).
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Sliced cold holding at improper temperatures at serving line.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food* (corrected on site)
    Observation: Raw shell eggs used in the preparation of ready-to-eat foods without subsequent cooking in facilities serving highly susceptible populations.(facility was using raw shelled eggs for all menu items). Operator will discontinue using raw shelled eggs for any menu item that requires raw or undercooked eggs and will order pasteurized shelled eggs.
    Correction: Substitute raw shell eggs with pasteurized shell eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed stored next to bags of dirty linen.
    Correction: Store single service items in such a manner that they are protected from any source of contamination.
01/06/2016Routine
Facility was very clean and well maintained. The high temperature dishmachine rinse temperature is 154 degrees F. Work order in place, sanitizing being done in the 3 compartment sink.
No violation noted during this evaluation.		10/05/2015Risk Factor
Operator has ordered new cold holding wells that will be frozen before use to use at the serving line for cold holding items (sliced tomatoes were 44 F on the serving line but had been out about 30 minutes). Discussed not putting cold holding items between two hot holding wells. Discussed ways to keep turkey burgers in the hot holding wells.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate (operator cooling cooked greens in deep containter covered with foil).
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
06/01/2015Routine
Facility was clean and well maintained. Handwashing and glove use observed. Maintenance will be done on the high temperature dish machine.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Foods in the front reach-in cooler and on the serving line cold holding at improper temperatures. The food in the 4 DR reach-in cooler was discarded and the food at the serving line was relocated. The 4 DR reach-in cooler was not cooling adequately.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
12/16/2014Routine
Facility was clean and well maintained. Gloves were being used. Good date marking.
No violation noted during this evaluation.		02/24/2014Routine
No violation noted during this evaluation.07/24/2013Routine

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