Walter Reed Adult Day Health Care Center, 2909 S 16th St, Arlington, VA 22204 - Adult Day Care Food Service inspection findings and violations

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Business Info

Restaurant: Walter Reed Adult Day Health Care Center
Address: 2909 S 16th St, Arlington, VA 22204
Type: Adult Day Care Food Service
Phone: 703 228-5340
Total inspections: 7
Last inspection: 11/19/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.11/19/2015Risk Factor
High temp dish machine turned the label black - attached to the report.
No violation noted during this evaluation.		09/09/2015Risk Factor
1. High-temp dish machine hasn't been used for quite sometime.
2. Foods are catered by "Aramark" and lunch is served at 12:00 pm.
  • Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food/Disposition (corrected on site)
    Observation: A container of "Original Sour Cream" was not used or disposed off by the expiration date (01/23/2015).
    Correction: (discarded) - A food that is unsafe, adulterated, or not honestly presented as specified under section 3-101.11 shall be discarded or reconditioned according to an approved procedure.
  • Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition (repeated violation)
    Observation: The ventilation hood baffles are in need of cleaning.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
03/04/2015Routine
The cardboard individual containers do not maintain the TCS foods at 135 F or more for more than 10 minutes.
No violation noted during this evaluation.		09/03/2014Risk Factor
Lunch served from 12:00-12:15 PM
The commercial warewashing machine is high temperature.
  • Refuse/Frequency/Removal (corrected on site)
    Observation: Refuse, recyclables, and/or returnables are not removed at a frequency that minimizes objectionable odors and/or attraction/harborage of insects and rodents. The outside receptacle was observed full. Trash pickup was called in by the facility manager.
    Correction: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Refuse, recyclables, and returnable items, such as beverage cans and bottles, usually contain a residue of the original contents. Spillage from these containers soils receptacles and storage areas and becomes an attractant from insects, rodents, and other pests. The handling of these materials entails some of the same problems and solutions as the handling of garbage and refuse. Problems are minimized when all of these materials are removed from the premises at a reasonable frequency.
  • Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition (corrected on site)
    Observation: The ventilation hood has not been inspected since 2013. The hood baffles are in need of cleaning. A work order was placed by the facility manager.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
03/05/2014Routine
No violation noted during this evaluation.09/05/2013Risk Factor
WASH YOUR HANDS FREQUENTLY BEFORE AND AFTER WEARING GLOVES.
The back flow prevention device on the mop sink in the kitchen was observed leaking.
Lunch is served at 12:00 PM-12:15 PM
  • Critical: Temperature/Specifications for Receiving
    Observation: On March 7 th the hot food was received at 119ºF not at a temperature of 135ºF or above.
    Correction: Potentially hazardous food (time/temperature control for safety food) that is cooked to a temperature and for a time specified under sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57ºC (135ºF) or above.
  • Critical: Food Manager Certificate and Responsibility (corrected on site)
    Observation: The food establishment is not under the immediate control of a Limited Northern Virginia certified food manager.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
03/08/2013Routine

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