Dunlop House, 235 Dunlop Farms Blvd, Colonial Heights, VA 23834 - Nursing Home Food Service inspection findings and violations

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Business Info

Restaurant: Dunlop House
Address: 235 Dunlop Farms Blvd, Colonial Heights, VA 23834
Type: Nursing Home Food Service
Phone: 804 520-0050
Total inspections: 9
Last inspection: 01/08/2016
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Inspection findings

Inspection date

Type
There are no violations noted during inspection.
No violation noted during this evaluation.		01/08/2016Routine
Non-critical violations must be corrected within 30 days.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the kitchen cabinet is not corrosion resistant, nonabsorbent, and/or smooth.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of mold or other debris on the following nonfood-food contact surfaces: catching base for table top ice dispenser.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
09/08/2015Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Portioned cups of cut melon cold holding at improper temperatures. Cups are atop serving tray placed above ice, and the melon is too insulated from the ice to effectively cold hold at adequate temperature.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Backflow Prevention Device, Design Standard (corrected on site)
    Observation: Hose attached to mop sink faucet extends below flood rim of sink, negating installed air gap which protects potable water supply from backflow hazard of contamination.
    Correction: Cut, suspend, or remove the hose to maintain air gap from faucet to flood rim of sink and prevent contamination of the drinking water system.
04/03/2015Routine
Good hand washing practices observed.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Grits and chopped sausage hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
12/05/2014Routine
No violation noted during this evaluation.07/21/2014Routine
No violation noted during this evaluation.03/19/2014Routine
  • Cooling Methods
    Observation: Cease tight sealing with plastic wrap of cooked items staged to cool.
    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. Leaving cover adjar or loosely wrapping 8. Any other method that can effectively accomplish cooling.
10/30/2013Routine
No violation noted during this evaluation.07/02/2013Routine
  • Thawing
    Observation: Improper method used to thaw fish.
    Correction: When thawing with water, completely submerge under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow.
03/08/2013Routine

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