19 Violations Reported At Fredericksburg Restaurant: Health Inspection

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors reported finding violations at 11 of 15 food establishments they visited from June 17 through June 21.

In Virginia, all food service locations are supposed to be inspected at least once per year. Facilities with higher risk factors may be inspected as often as four times per year, according to the Virginia Department of Health.

At one Fredericksburg restaurant, an inspector reported 19 violations, including food contact surfaces in need of cleaning and several insects flying throughout the kitchen.

For more details about what constitutes a violation, visit the VDH website or scroll to the bottom of this story.

Cracker Barrel Old Country Store #106

5200 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
June 21, 2024

Observations & Corrective Actions

• Observed an employee breaking raw eggs onto the grill, then pick up a spatula that is used to handle cooked product. EHS told employee and person in charge the employee's hands must be washed after breaking raw eggs. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• Observed several plastic lexan pans stored stacked while wet. Corrective Actions: Clean equipment and utensils shall be stored: 1) In a self-draining position that allows air drying; and 2) Covered or inverted.
• The following non-food contact surfaces were observed soiled: 1- the bakery pan storage rack, 2- the shelving above the potato peeler, 3- the handle on the breading station. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The floor drains in the kitchen were observed soiled with grime and debris. Corrective Actions: Clean the floor drain as often as necessary to prevent the attraction of insects.

Domino's Pizza (CH)

10740 Courthouse Road Fredericksburg, VA 22408
Status: Permitted

Carry Out | Routine
June 21, 2024

Observations & Corrective Actions

• The person in charge was unable to provide documentation of training relating to the employee health policy for this facility. Corrective Actions: A food employee or conditional employee shall report to the person in charge reportable symptoms, reportable diagnosis, reportable past illness, and reportable history of exposure as specified under paragraph (A) of this section.

The Goddard School

301 Highpointe Blvd Stafford, VA 22554
Status: Permitted

Child Care Food Service | Routine
June 20, 2024

Observations & Corrective Actions

• No proof of training available on employee health policy. EHS provided an employee heath policy that was read and signed during the inspection. Corrective Actions: Ensure proof of employee health policy training is available onsite.
• No valid chlorine test kit available to measure the chlorine concentration for the sanitzer used with food contact surfaces. EHS provided some test strips. Person in charge will order a kit today. Corrective Actions: Provide valid chlorine test strips to ensure that the concentation is correct when sanitizing the equipment.

El Patron Mexican Restaurant

316 White Oak Road Suite #101 Fredericksburg, VA 22405
Status: Permitted

Full Service Restaurant | Routine
June 20, 2024

Observations & Corrective Actions

• Observed employee drinks without a lids. Lids were placed on the cups. Corrective Actions: an employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. B. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: 1. The employee's hands. 2. The container. 3. Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed cooking utensils and a cutting board in the bar handwash sink. Items were relocated. In addition, observed food employee rinse a cutting board in the bar hand sink. Employee instructed to sanitize in 3-comp sink. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing.
• Observed food employee not sanitize food thermometer in between checking the cooking temperatures of chicken and steak. Employee was instructed to sanitize thermometer. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned: 1. Except as specified in subsection B of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. 2. Each time there is a change from working with raw foods to working with ready-to-eat foods. 3. Between uses with raw fruits and vegetables and with time/temperature control for safety food. 4. Before using or storing a food temperature measuring device. 5. At any time during the operation when contamination may have occurred.
• After running several cycles of the in-use dish machine, the chorine read 0 ppm. Call technician for service. Instructed to use 3-comp sink until machine is fixed. Corrective Actions: Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under 12VAC5-421-1700. Contact times shall be consistent with those on EPA-registered label use instructions by providing: A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in 12VAC5-421-10.
• Observed the following food contact surfaces in need of cleaning: 1) knives hanging on the knife magnetic rack. 2) serving plates on the cookline. Items were removed. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the interior ceiling of the ice machine soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed a plastic container of shredded lettuce held at improper temperature of 56 degrees F. The lettuce is being cooled in a deep and covered plastic container. Instructed to discard lettuce. Corrective Actions: Except as specified in subsection D of this section, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier as specified in 12VAC5-421-340 B, shall be cooled within four hours to 41°F (5°C) or less.
• Observed chemical spray bottles not labeled with common brand name. Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
• Observed several flying insects throughout the kitchen. Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies. 2. Routinely inspecting the premises for evidence of pests. 3. Using methods, if pests are found, such as trapping devices or other means of pest control. 4. Eliminating harborage conditions.
• Observed a bag of onions and cans on the floor underneath dry storage shelves. Items were relocated. Corrective Actions: food shall be protected from contamination by storing the food: 1. In a clean, dry location. 2. Where it is not exposed to splash, dust, or other contamination. 3. At least 6 inches (15 cm) above the floor.
• Observed stainless steel containers wet while stacked in the warewash area. Corrective Actions: After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining as specified in 40 CFR 180.940 before contact with food. 2. Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
• Observed all of the hand sinks in the kitchen and women's restroom in need of re-caulking. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. Spaced to allow access for cleaning along the sides, behind, and above the equipment. 2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch or 1 millimeter. 3. Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed ice buildup on the floor of the walk-in freezer. Corrective Actions: Equipment shall be maintained in a state of repair
• Observed cutting boards throughout the kitchen scratched and scored. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• Observed the following non-food contact surfaces in need of cleaning: 1) interior and exterior of all equipment. 2) shelving throughout. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed no backflow prevention device on the long hose connected to a Y connector in the mop sink. Corrective Actions: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by: Providing an air gap or installing an approved backflow prevention device
• Observed the exterior of grease receptacle in need of cleaning. Corrective Actions: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
• Observed the following in need of cleaning throughout the kitchen: 1) floors underneath equipment. 2) walls. 3) ceiling tiles. 4) ceiling vents. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed employee belongings throughout the kitchen. Corrective Actions: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Mi Cocina On Wheels

311 Edwards Drive Fredericksburg, VA 22405
Status: Pending

Mobile Food Unit | Pre-Opening
June 20, 2024

• No Violations Reported.

Dona Tere Restaurant

1964 Plank Road Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Follow-Up
June 20, 2024

• No Violations Reported.

City Vino

100 Hanover Street Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
June 20, 2024

• No Violations Reported.

HCK Hot Chicken

50 N Stafford Complex Ctr 102 Stafford, VA 22556
Status: Pending

Fast Food | Routine
June 20, 2024

Observations & Corrective Actions

• The person in charge was unable to provide documentation of training relating to the employee health policy for this facility. Corrective Actions: Ensure training records are kept in a location where they are easily accessible within the establishment.
• The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
• Observed a food employee handle soiled dishes then engaged in food preparation without first washing their hands. Employee was instructed to wash their hands. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• The concentration of the quaternary ammonium sanitizer solution at the 3 compartment sink and the sanitizer bucket measured 0 PPM and 70 degrees F. Sanitizer solution was remade. Corrective Actions: Ensure sanitizer solution is at the proper concentration to ensure utensils and food-contact surfaces of equipment are being properly sanitized before use after cleaning.
• Through discussion with the food employee the food contact surfaces that come in contact with time/temperature for safety food, are not sanitized every 4 hours. Wash, rinse and sanitize step is conducted once a day. Instructed the person in charge to wash and sanitize the equipment at least once every 4 hours. Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
• Observed macaroni and cheese (110 degrees F) hot holding in the hot holding well for over 2 hours. Item was discarded. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• Observed the following time/temperature control for safety (TCS) food cold holding at improper temperatures: In the cold holding drawers (52 degrees F) near the fryers, 1) one stainless steel pan of chicken breasts (45 degrees F) and one stainless steel pan of chicken tenders (47 degrees F), items were placed in the drawers three hours prior to temperature check. Items were taken to the reach in freezer for a quick chill and items were checked after 40 minutes, both items were under 41 degrees F (corrected). Items will be stored in the reach in cooler until the drawers are repaired. In the prep unit (56 degrees F) in the front of the house: 1) stainless steel container of coleslaw (46 degrees F), cut lettuce (49 degrees F) Items were discarded. (corrected). Items will be placed on ice until the unit is repaired. Person in charge contacted a technician to evacuate the units. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The person in charge removed the TCS foods from the refrigeration units to the office to be logged as waste to be discarded for safety. Discontinue use of the refrigeration units to hold TCS foods until evaluated by a technician.
• The person in charge could not provide a small probe thermometer. Corrective Actions: Obtain a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods.
• Observed two employees out of three preparing food without proper hair restraints. Corrective Actions: 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.
• The following were observed in need of repair. 1) "Continental" refrigeration drawers (52 degrees F) by the fryers, 2) "Continental" perp unit (54 degrees F) in the front of the house, 3) sanitizer dispensing unit above the 3 compartment station is not dispensing properly. Person in charge contacted a technician to evaluate the unit. Corrective Actions: Equipment shall be maintained in good repair. Unused or non-functioning equipment shall be removed from the premises.
• Observed no valid Quaternary Ammonium testing kit available. EHS provided some strips until a new kit is purchased. Corrective Actions: Obtain a Quaternary Ammonium test kit to ensure the sanitizing solution is maintained at the proper solution.
• Accumulations of debris were noted on the nonfood contact surfaces of the interior and exterior of all reach in refrigeration units. Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
• Observed the floor, walls, and ceiling throughout the facility in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Doveshack's Smoked BBQ #2 (DOVSHCK)

18 Brookshire Drive Fredericksburg, VA 22405
Status: Permitted

Mobile Food Unit | Training
June 20, 2024

Observations & Corrective Actions

• Foods that are cooked from raw are offered on the menu. No certified food protection manager is available. Corrective Actions: A certified food protection manager is required.
• Observed food being prepared outdoors without an overhead protection. EHS instructed the person in charge to only prepare food in the mobile unit. Corrective Actions: During preparation, unpackaged food shall be protected from environmental sources of contamination.
• Observed three smokers stored outdoors directly on grass. A food employee was preparing food on a prep table that was stored outdoors without an overhead protection and a ground coverage. Corrective Actions: Floor, wall, and ceiling surfaces where food is being prepared under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; 2. Closely woven and easily cleanable carpet for carpeted areas; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.

Juan More Taco, LLC (LV TACOS)

826 Caroline St Fredericksburg, VA 22401
Status: Permitted

Mobile Food Unit | Routine
June 18, 2024

• No Violations Reported.

El Patron Mexican Restaurant

10040 PATRIOT HWY #118 Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
June 18, 2024

Observations & Corrective Actions

• Observed the handwashing sink next to the dishwasher with dirty dishes inside the basin , handwashing sink is not accessible for employee use. During the inspection dishes were removed from the handwashing sink. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed inside the walk-in cooler two large stainless steel pans of chicken at 47 degrees. Through discussion with the person in charge chicken was cooked the day prior to the inspection . Foods were voluntary discarded . EHS discussed proper cooling methods with the person in charge . Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
• Facility is cooling foods in large stainless steel pans. EHS discussed with the person in charge cooling foods in shallow pan . Corrective Actions: 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.
• Observed the following foods stored in containers on the floor inside the walk-in cooler: 1. Raw chicken 2. Raw shrimp 3. Raw beef During the inspection person in charge relocated foods. Corrective Actions: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• Observed two cutting broads heavily scored and stained. Corrective Actions: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
• Observed the following in poor repair : 1. Interior of reach -in cooler & reach-in freezer door 2. Reach-in freezer gaskets 3. Rusted wire shevling above dishwasher. Corrective Actions: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• Observed the following non food contact surfaces in need of cleaning : 1. Exterior of food storage containers 2. Exterior of cooking equipment 3. Shelving 4. Carts. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed walls , floors and ceiling throughout the facility in need of cleaning. Corrective Actions: 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.

Marco's Pizza

316 White Oak Road #109 Fredericksburg, VA 22405
Status: Permitted

Fast Food | Routine
June 18, 2024

Observations & Corrective Actions

• Through discussion with the person in charge, dented cans containing food are opened and used. Corrective Actions: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
• Observed the can opener in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed two wiping cloth buckets with chemicals stored next to single use articles. Buckets were relocated. Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning. 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This subsection does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
• Observed the front and back handsinks, 3-comp sink, and mop sink basin in need of re-caulking. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. Spaced to allow access for cleaning along the sides, behind, and above the equipment. 2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch or 1 millimeter. 3. Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed chlorine test strips to test the chemical dish machine are expired. Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
• Observed no backflow prevention device on a long hose connected to a Y connector. Corrective Actions: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by: Providing an air gap. Installing an approved backflow prevention device
• Observed the walls behind equipment and ceiling tiles over the pizza oven in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Loving Arms Academy, LLC

8 Dorothy Lane Stafford, VA 22554
Status: Permitted

Child Care Food Service | Routine
June 18, 2024

Observations & Corrective Actions

• Observed the only handsink out of order. Call technician for service. Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use
• Observed chemical spray bottles not labeled with common brand name. PIC labeled bottles during the inspection. Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk suppli es shall be clearly and individually identified with the common name of the material.

El Asador Restaurant

100 Olde Greenwich Drive Fredericksburg, VA 22408
Status: Permitted

Full Service Restaurant | Routine
June 17, 2024

Observations & Corrective Actions

• Person in charge could not provide a employee health policy.EHS provide a sample to the person in charge. Corrective Actions: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
• Observed a food employee washing gloves at the hand sink . EHS instructed the employee to remove the gloves and wash their hands before donning new gloves. Corrective Actions: Discard gloves once soiled.
• Observed pre-cooked beef inside reach-in cooler (1) at 69 degrees . Through discssion with the person in charge , beef was cooked the day prior of the inspection a 9:00 pm . Beef was voluntary discarded during the inspection. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
• Facility is cooling large quantity of foods in over filled medium size stainless steel pan . EHS disscussed with the person in charge separating foods to two pan and leaving uncovered in reach-in coolers to allow foods to cool properly. Corrective Actions: 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.
• Observed the following openings throughout the facility : 1. Ceiling tiles missed placed 2. Door in carry -out area. Corrective Actions: Seal all openings so that they are weather tight and do not allow insects or rodents to enter.
• Observed a wood cutting broad and three wooden spoons not sealed , item are not cleanable. During the inspection items were discarded. Corrective Actions: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• Observed the following non -food contact surfaces in need of cleaning: 1. Interior and exterior of hot holding table 2. Exterior of cooking equipment. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed walls , floors and ceilings in need of cleaning. Corrective Actions: 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.
• Observed no designated area for employees person belongings . 1. Cell phone setting on top non food contact surface of plate 2. Aleve medicine on self above food prep area. All items were reloated during the inspection. Corrective Actions: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.

Moe's Southwest Grill

1495 Stafford Market Place Suite# 111 Stafford, VA 22556
Status: Permitted

Fast Food | Routine
June 17, 2024

Observations & Corrective Actions

• Observed stainless steel food containers stacked while wet after sanitizing on the warewashing shelving units near the 3 compartment sink. Discussed requirements with the person in charge. Items were relocated to be washed and sanitized. Corrective Actions: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• Observed the ceiling tiles above the beverage dispensing unit in the dining room area and the female toilet room are not smooth, absorbent and not easily cleanable. Corrective Actions: Refinish or replace the ceiling above the beverage dispensing unit in the lobby an in the toilet rooms so it is: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture.

What Violations Do VDH Inspectors Report?

Violations at restaurants typically focus on factors that can contribute to food contamination. The local health department can also perform a re-inspection to ensure that possible violations have been corrected.

Sometimes, the follow-up inspection only considers the most important "priority" violations.For every observed violation, the inspector provides a specific corrective action that can be completed to rectify the violation.Sometimes these are simple, and violations can be corrected during the course of the inspection. Depending on the results of the inspection, the health department can pursue several actions. It can issue a permit for the restaurant to continue serving food, they can schedule a follow-up inspection to determine if violations have been rectified, or officials can temporarily shut down an establishment until certain issues are solved.

The Virginia Department of Health only recommends restaurants have their permits suspended when "the continued operation of the foodservice presents a substantial and imminent threat to the public health."

More Health Inspection Reports:

• Imitation Crab On Menu As Authentic Crab At Fredericksburg Restaurant
• Bucket Of Bones Stored Uncovered In Freezer: Restaurant Inspections
• Source Of Mushroom Powder Questioned: Fredericksburg Food Inspections
• Milk Shake Dispenser Not Sanitized As Required: Health Inspections
• Swarms Of Flies In Cooking, Prep Areas At Fredericksburg Restaurant
• Flying Insects Reported At 4 Fredericksburg Restaurant Kitchens
• Chewing Gum, Eating In Food-Prep Area: FXBG Restaurant Violations
• Raw Shrimp Stored Next To Raw Chicken: Fredericksburg Restaurant Inspections