Restaurants & Bars
Bucket Of Bones Stored Uncovered In Freezer: Restaurant Inspections
Rappahannock Area Health District inspectors recently reported finding code violations at a number of Fredericksburg restaurants.
FREDERICKSBURG, VA — Rappahannock Area Health District inspectors reported finding violations at seven of the food establishments they visited from June 1 through June 7.
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.
An inspector recently reported that one Fredericksburg restaurant was storing an uncovered and unprotected bucket of bones with other food inside the kitchen's walk-in freezer.
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"Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled," the inspector wrote in their report.
For more details about what constitutes a violation, visit the VDH website or scroll to the bottom of this story.
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Here are the violations reported by the Rappahannock Area Health Department June 1 through June 7.
701 Lafayette Blvd Fredericksburg, VA 22401
Status: Permitted
MOST RECENT INSPECTION
Fast Food | Routine
June 7, 2024
Observations & Corrective Actions
- Observed a food employee wash soiled food contact equipment, rinse and place and remove equipment in the sanitizing basin without washing their hands between the wash and sanitization step. Corrective Actions: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Observed soiled can opener. During the inspection the can opener was removed for cleaning. Corrective Actions: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at any time contamination may have occurred.
- The person in charge could not provide a QT-10 test kit to monitor concentration of Quaternary Ammonium sanitizer (Steramine). Corrective Actions: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Observed accumulation of debris on the following nonfood contact surfaces: Ice machine vent, left side hood vents, gaskets of the back of the house 2 door reach in cooler #2 and lowboy. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Clean air vents in both toilet rooms, observed accumulation of dust. Corrective Actions: 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.
411 William Street Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
June 6, 2024
Observations & Corrective Actions
- The food establishment does not have an employee in a management or supervisory position who is a certified food protection manager. The operator's certificate expired May 2023. Provided Certified Food Manger course information. Corrective Actions: By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge and information by passing a test that is part of an accredited program as specified in 12VAC5-421-65. Food establishments that serve only non-time/temperature control for safety (non-TCS) food and food establishments where food handling does not exceed reheating, cold holding, and hot holding of commercially processed and packaged ready-to-eat foods are not required to have a Certified Food Protection Manager.
- Observed unopened block of cheddar cheese (55 degrees F) holding in the lowboy 2 door reach in cooler. The unit temperature was observed at 45 degrees F. The person in charge reported the cheese was purchased from a grocery store and placed in the unit at approximately 11:00 a.m. The cheese was relocated to the 2-door reach in cooler to cool to 41 degrees F or less by 3:00 p.m.
- Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
- Absence of date marking system in the food establishment. Observed a variety of ready-to-eat foods prepared in the food establishment which were not dated to identify the date of preparation or discard. Through discussion with the operator foods were prepared between 6/2/2024 and 6/5/2024. Discussed date marking requirements and provided handout. Develop a date marking system for ready-to-eat TCS foods which are held longer than 24 hours in the food establishment. Corrective Actions: Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maximum of 7 days with the day of preparation counted as day 1. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Observed Quaternary Ammonium sanitizer spray bottle, which is used on food contact surfaces through discussion with the operator, over 400 ppm. Spray bottle contents were diluted to 400 ppm and 100 degrees F during the inspection. Corrective Actions: Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces
- Observed bulk flour and salt bins were not labeled. Discussed labeling bins during the inspection. Corrective Actions: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food.
- Observed the following in poor repair: Ice build-up in the small reach in cooler and freezer in the kitchen and lowboy 2 door reach in cooler is not holding temperature at or below 41 degrees F. Temperature of the unit was lowered during the inspection. Corrective Actions: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Observed the male and female toilet room doors are not self-closing or tight-sealing. Discussed installation of a hinge. Corrective Actions: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
11105 Leavells Road Unit # 9 Fredericksburg, VA 22407
Status: Permitted
Fast Food | Follow-Up
June 6, 2024
- No Observations And Corrective Actions Reported
1280 Central Park Blvd Fredericksburg, VA 22401
Status: Permitted
Fast Food | Routine
June 6, 2024
- No Observations And Corrective Actions Reported
713 William St Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Pre-Opening
June 6, 2024
- No Observations And Corrective Actions Reported
4540 Plank Road Ste E Fredericksburg, VA 22407
Status: Permitted
Child Care Food Service | Other
June 5, 2024
- No Observations And Corrective Actions Reported
5028 Plank Road Fredericksburg, VA 22407
Status: Pending
Full Service Restaurant | Pre-Opening
June 5, 2024
- No Observations And Corrective Actions Reported
5511 Plank Road Fredericksburg, VA 22407
Status: Permitted
Fast Food | Follow-Up
June 5, 2024
- No Observations And Corrective Actions Reported
El Paraiso Discoteca and Restaurant
1917 Princess Anne Street Fredericksburg, VA 22401
Status: Pending
Full Service Restaurant | Other
June 5, 2024
No Observations And Corrective Actions Reported
723 Anvil Rd Fredericksburg, VA 22405
Status: Permitted
Mobile Food Unit | Routine
June 4, 2024
- No Observations And Corrective Actions Reported
Applebee's Neighborhood Grill & Bar
2851 Plank Road Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
June 4, 2024
Observations & Corrective Actions
- There is an employee health policy, but the person in charge was unable to show verification that all employees have received training. The training is all done online. Corrective Actions: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 12VAC5-421-80.
- The paper towel dispenser for the handwashing sink next to the cook line was not dispensing paper towels. The person in charge changed the batteries so that it would work. Corrective Actions: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high-velocity, pressurized air at ambient temperatures.
- There is a wastewater line that is directly over the ice at the bar. The line is soiled, and very close to touching the ice. The ice did not have a cover, the person in charge covered the ice. Corrective Actions: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- Observed the plastic shield/deflector inside of the ice machine is soiled. Corrective Actions: Except when dry cleaning methods are used, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To include equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment.
- Observed the inside of the steamer (used for cooking the riblets), and the inside of all of the microwaves soiled. Corrective Actions: A. The food-contact surfaces of in-use cooking and baking equipment shall be cleaned at least every 24 hours. B. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Observed five pre-portioned bags of riblets cold holding at 42-43 degrees F in a drawer under the grill (left in the drawer overnight), and three pre-portioned bags of Mexican rice cold holding at 44-45 degrees F in the prep cooler behind the grill (in the cooler overnight). All items were voluntarily discarded. Recommended that the bags be put into the coolers in only one layer. Also, a medium sized stainless-steel pan of top sirloin was holding at 42 degrees F, in a drawer under the grill, these were relocated to the walk-in cooler since they had been in the unit less than 4 hours. Corrective Actions: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or less, for cold holding.
- Observed two wiping cloth buckets in the kitchen with sanitizer concentrations that were too high. The Sink & Surface sanitizer was at (ppm DDBSA/ppm Lactic Acid) 848/2258 and 1130/3010. The solution was diluted to 700/1875 which is within the acceptable range. The sanitizer concentration should be checked when wiping cloth buckets are filled, to ensure that they are at the right concentration to be effective, but not toxic.
- Corrective Actions: Chemical sanitizers, including chemical sanitizing solutions generated on site, and other chemical antimicrobials applied to food-contact surfaces shall meet manufacturers requirements.
- Observed several stacks of stainless-steel containers still wet. Corrective Actions: After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining, before contact with food; and 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.
- bserved the handwashing sinks, ware washing area, and mop sink in need of re-caulking. Corrective Actions: Equipment that is fixed because it is not easily movable shall be sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
- Observed the following in need of repair or replacement: 1. trays for the dish machine broken and pitted; 2. one plastic drain plate for plastic containers (voluntarily discarded); and 3. icing in the walk-in freezer and reach-in ice cream freezer. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
- Observed the inside of the dish machine, basins, and drainboards soiled. Corrective Actions: A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under 12VAC5-421-1470 shall be cleaned: 1. Before use; 2. Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and 3. If used, at least every 24 hours.
- The person in charge was unable to provide a temperature measuring device for the high temperature dish machine. Corrective Actions: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
- Observed the non-food contact surfaces of equipment throughout the facility soiled, to include the black mold-like substance in the prep cooler next to the ice cream reach-in, gaskets on the cooler doors, pan lids that go on top of the food, up splash of the drink dispenser, and black mold-like substance in the cabinet under the drink dispenser. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed no backflow prevention device on the mop sink spigot that has a hose with sprayer attached. If the hose is going to remain on the spigot, then a dual-check valve will be needed, due to the continuous pressure. 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: 1. Providing an air gap; or 2. Installing an approved backflow prevention device.
- Observed handwashing sinks throughout the facility soiled, and the handwashing sink next to the cook line was also clogged. Corrective Actions: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
- Observed the floors and walls throughout the facility soiled. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
- Observed the following: 1. cracked floor tiles throughout the kitchen, including the mop sink area; 2. ceiling tiles peeling and unseated in the kitchen; 3. duct tape on the stainless-steel behind the cookline; and 4. the tiles throughout need to be regrouted. Corrective Actions: The physical facilities shall be maintained in good repair.
10661 Courthouse Road Fredericksburg, VA 22407
Status: Permitted
Fast Food | Routine
June 4, 2024
No Observations & Corrections Reported
3051 Plank Rd Fredericksburg, VA 22401
Status: Permitted
Fast Food | Routine
June 4, 2024
Observations & Corrective Actions
- Observed stainless steel food containers that were stored stacked while still wet. Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- No sanitizer test kit available for the quaternary sanitizer used at the 3 compartment sink. 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 floors throught the facility underneath equipment require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
551 Warrenton Road Fredericksburg, VA 22406
Status: Permitted
Fast Food | Routine
June 3, 2024
Observations & Corrective Actions
- Observed the ceiling vents in need of cleaning in the following areas: 1) warewashing area, 2) near the ovens, 3) the front of the house. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
7136 Salem Fields Blvd Fredericksburg, VA 22407
Status: Permitted
Fast Food | Routine
June 3, 2024
- No Observations Or Corrective Actions Reported
1101 Suite D Potomac Avenue Suite D Fredericksburg, VA 22405
Status: Permitted
Full Service Restaurant | Routine
June 3, 2024
Observations & Corrective Actions
- Observed the person in charge handle soiled dishes then handled clean dishes without first washing 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.
- Observed the following time/temperature control for safety (TCS) foods cold holding at improper temperatures in the prep unit (47'F- internal thermometer) : 1) steak (54'F); 2) tomatoes (51'F); 3) lettuce (48'F). PIC reported the TCS foods were placed in the unit for about an hour. PIC relocated the items to the reach in cooler and contacted a technician to evaluate the unit. PIC will store TCS at the reach in cooler until the prep unit is repaired. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Observed the only employee working in the back of the house 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.
- Observed he prep unit (47'F) in the front of the house is in need of repair. Corrective Actions: Equipment shall be maintained in good repair.
- The following nonfood contact surfaces were noted with an accumulation of grime and debris. 1) the interior and exterior of all the cooling units, 2) hot holding unit, 3) pizza oven, 4) shelving units. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Direct connection exists at the 3 compartment sink and sewer line. Corrective Actions: An indirect connection must be provided.
- Observed the walls, floors, and ceiling; to include the walk in cooler are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
7028 Salem Fields Blvd Fredericksburg, VA 22407
Status: Permitted
Fast Food | Routine
June 3, 2024
Observations & Corrective Actions
- Observed deli slicer soiled .Through discussion with the person in charge the deli slicer had not been used the current day of the inspection. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Observed foods stored on the floor in the walk -in cooler and walk-in freezer . EHS discussed with the person in charge foods must be six inches off the floor. 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 ceiling tiles missing above the walk-in cooler. Corrective Actions: Attach ceiling covering so it is easily cleanable.
570 Celebrate Virginia Parkway #145 Fredericksburg, VA 22406
Status: Permitted
Fast Food | Routine
June 3, 2024
No Observations Or Corrective Actions Reported
7030 Bluefield Dr Fredericksburg, VA 22407
Status: Permitted
Child Care Food Service | Risk Factor
June 3, 2024
5713 Plank Road Fredericksburg, VA 22407
Status: Permitted
Fast Food | Routine
June 3, 2024
Observations & Corrective Actions
- Observed a food employee touch the trash can then proceed to handle rails on the prep table that are a food contact surface where pizza is placed . During the inspection EHS instructed the food employee to wash their hands and remove the rails to be washed , rinsed and sanitized. Corrective Actions: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Observed a food employee handling foods with artificial nails and finger nail polish .EHS discussed with the employee they must wear gloves while preparing foods . During the inspection the employee washed their hands and put gloves on. Corrective Actions: Food employees using fake finger nails or finger nail polish shall always where gloves when handling food.
- Observed two food employees wearing a visor and ball cap with their hair hanging out exposed .EHS discussed with the employees tying hair back. 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.
1623 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted
Observations & Corrective Actions
Person in charge was unable to provide a variafiable way by an employee health policy. EHS provided a copy during the inspection, employees on site began to read and sign the policy. Corrective Actions: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A).
Person in charge was unable to provide written procedures for how the facility tends to vomit and diarrhea clean ups. EHS provided a sample copy during the inspection. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
Observed the absence of a hand washing sign in the front service area hand sink. Corrective Actions: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
Observed a bucket of bones stored uncovered and unprotected inside the walk in freezer. Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
15: 0580 (A) Observed a food employee working and touching various food and non food contact surfaces with the same pair of gloves. EHS discussed the violation with the person in charge.
Corrective Actions: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
16: 1770 (A) Observed the meat slicer was not cleaned, food debris was observed on the food and non food contact surfaces.
Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
35: 790 Observed various animal products (chicken, pork, beef) thawing out a room temperature. During the inspections items were relocated to the walk in cooler to finish thawing.
Corrective Actions: Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process..
38: 2930 Observed the back door of the facility was entirely open during operational hours. Discussed with the person in charge to provide screen meshing to keep pests from entering the facility or maintain the back door closed.
Corrective Actions: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
40: 200 Observed food employees working while wearing writst jewelry.
Corrective Actions: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
43: 550 Observed the following violations: 1.handle of the ice scoop was sitting in direct contact with the ice inside the ice machine 2. rice spoon stored in room temperature water
Corrective Actions: During pauses in food preparation or dispensing, food utensils shall be stored 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 time/temperature control for safety food 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, 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 time/temperature control for safety food, or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
47: 1580 Observed prep station cutting boards heavily stained and scratched.
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.
47: 1570 Observed ice build up on the the upright freezer and deep freezer and rusted shelving throughout.
Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
55: 3180 Observes stained ceiling tiles throughout the kitchen and walls around food prep/storage areas that require cleaning.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
56: 3140 Observed employees personal belongings (keys and medication) stored above food prep and equipment storage areas
Corrective Actions: Provide lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
Additional Comments
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:
- 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
- Roaches Seen In Crate Of Onions; Microwave Soiled: Health Inspections
- Pizza Pans Heavily Encrusted With Debris: Fredericksburg Inspections
- Multiple Pizza Paddles Heavily Soiled: Restaurant Health Inspections
- No Vomit Clean-Up Plans Available: Fredericksburg Health Inspection
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