Woodland Retirement Home, 39705 Wenner Rd, Lovettsville, VA 20180 - Adult Care Home Food Service inspection findings and violations



Business Info

Restaurant: Woodland Retirement Home
Address: 39705 Wenner Rd, Lovettsville, VA 20180
Type: Adult Care Home Food Service
Phone: 703 822-5462
Total inspections: 7
Last inspection: 03/10/2016

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Inspection findings

Inspection date

Type

Maintain the above items as corrected. Please increase the cleaning frequency of the water jug. Reminder - adjust sanitizer levels as water levels change = full sink = more tablets
  • Critical: Cooling* (corrected on site) (repeated violation)
    Observation: Foods prepared last night improperly cooled.
    Correction: Cool foods prepared from ingredients at ambient temperature (or pre-chilled) to 41°F within four hours. Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours. This is a repeat - effectively address this with all staff within ten days.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Wares are not being sanitized - the sanitizer in the three vat sink is too weak.
    Correction: Ensure that wares are being sanitized before use after cleaning - provide and use sanitizer at the correct concentration.
03/10/2016Routine
Maintain the corrected item as corrected. Reviewed/discussed cooling/60 second contact time for quat sanitizer - discard food containers when empty - discard multi-use disposables (containers) when no longer in good condition - don't store food on the floor (bag of potatoes).
  • Critical: Cooling* (corrected on site)
    Observation: Food leftover from yesterday improperly cooled.
    Correction: Cool hot PHF/TCS foods from 135°F to 70°F within 2 hours and from 70°F to 41°Fwithin four more hours or 135°F to 41°F within four hours.
10/08/2015Routine
Correct the above item. Patch on ceiling does not appear to have been painted. Paint/sand this area.
  • Food - Miscellaneous Sources of Contamination
    Observation: Food provided by resident family stored above facility food.
    Correction: Store food provided by resident family below and away from ready to eat foods.
04/30/2015Routine
Maintain the corrected items as corrected. Ceiling patch does not appear to have been painted - please sand and paint prior to next inspection.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: Employee beverage stored above customer food in the cooler.
    Correction: Store employee beverages below and away from customer food. Instruct staff to drink only form closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: A spatula was observed not being sanitized - a contact time of less than 10 seconds was provided with the chlorine sanitizing solution.
    Correction: Instruct staff to provide wares with a minimum 10 second contact time with the sanitizer.
08/13/2014Risk Factor
No out of compliance risk factors observed during this inspection. Employee health information posted - please review with staff as needed. The ceiling has been patched - please sand and paint prior to the next inspection.
No violation noted during this evaluation.
04/10/2014Risk Factor
Maintain the corrected items as corrected.
Ceiling in kitchen in need of repair - complete within 3 months.
Sample stored above customer food - this item was relocated.

  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: Employee beverage stored above customer food.
    Correction: Store employee beverages below customer food.
12/12/2013Risk Factor
No out of compliance risk factors observed during this inspection.
New counter top and flooring installed -> both are non absorbent.
Reminders - please be sure to calibrate food thermometers on a regular basis - please remind staff to discard food packages, do not reuse - monitor come-up time when slow cooking maximum 4 hours from 41-135 (raw)

No violation noted during this evaluation.
07/17/2013Risk Factor

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