Chewing Gum, Eating In Food-Prep Area: FXBG Restaurant Violations

FREDERICKSBURG, VA — Several facilities in the Fredericksburg area recorded violations during recent inspections from the Rappahannock Area Health District. Inspectors conducted the most recent visits from May 1 through May 6.

During that period, a health inspector reported that an employee at one food establishment was eating at the back of the house prep table instead of a designating dining area. At another restaurant, two employees were chewing gum at the prep table. The employees at both restaurants were in violation of the Virginia health code.

"Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area," one inspector wrote. "Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated."

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.

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

Here are the violations reported by the Rappahannock Area Health Department from May 1 through May 6.

Kabob Restaurant

4232 Plank Road Fredericksburg, VA 22407
Status: Permitted

MOST RECENT INSPECTION
Fast Food | Routine
May 6, 2024

Observations & Corrective Actions

• The person in charge could not provide an employee health policy. EHS provided a sample copy to the person in charge. 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 transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus.
• Observed both micowaves heavily soiled and encrusted with residue. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize these surfaces.
• Observed a large covered plastic container of cooked chick peas underneath the prep table at 150 degrees at 1:00pm. Through dicussion with the person in charge chick peas were placed underneath the prep table at 11:00am to cool the current day of the inspection . Chick peas were reloacted to the walk-in freezer to rapidly cool. At 2:00 pm the chick peas were checked and were at 128 degrees .Chick peas were voluntary discarded. 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.
• Observed raw lamb on skewers inside the reach-in cooler at 48 degrees. Through discussion with the person in charge food was place in the reach-in cooler the day prior to the inspection . Food was voluntary discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed the following chemicals stored improperly : 1. Sanitizer spray bottle next to container of chick peas 2. Bleach on shelf next to spices Chemical were reloated during the inspection. Corrective Actions: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
• Facility is cooling foods in large plastic containers at room temperature. EHS discussed proper cooling methods with the person in charge . EHS will email the person in charge cooling handouts and logs. 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 inside the walk-in cooler two tilapias inside ROP at 40 degress . EHS discussed with the person in charge removing the tilapia from the ROP or cuting a opening while the tilapia is still frozen. Food was voluntary discarded . Corrective Actions: Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediatley upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70°F for a time period that doesn't allow the thawed portions of the fish to exceed 41°F for more that 4 hours including the time to cool back down to 41°F in the refrigerator if not immediately cooked..
• 47: 1040 Observed a wooden mortar and pestle used to grind spices thats not sealed and easily cleanable. 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 cardbroad lining the shelving in the reach-in cooler soiled and foil lining the shelving underneath the prep table soiled. 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 durable, corrosion-resistant, and nonabsorbent.
• Observed the following non-food contact surfaces in need of cleaning: 1. Exterior of floor mixer 2.Exterior of cooking equipment 3. Shelving. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
• Observed walls ,floors and ceilings throughout the facility are 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 ceiling tiles above the walk-in cooler and walk-in freezer missing. Corrective Actions: Attach ceiling covering so it is easily cleanable.

Worst Deli Cafe

1120 International Parkway #Suite 123 Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
May 6, 2024

Observations & Corrective Actions

• The person in charge could not provide documentation employees have been trained on an employee health policy. The person in charge was knowledgeable of symptoms and illnesses requiring reporting. Sample policy in English and Korean was provided and signed by all employees (full staff). Corrective Actions: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions.
• The person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Sample procedures provided 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 a food employee eating at the back of the house prep table. Discussed employees eating in the dining room. Food was discarded during the inspection. Corrective Actions: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• Observed the following improper single glove use by the same employee: 1. Place raw cheesesteak on the flattop and use the same gloves to continue cooking processes and handling equipment. 2. Mix up raw shell eggs (pulled from a pooled eggs container) touching the inside of the bowl with their gloved hands and then proceed to retrieve a tortilla with the same glove. Employee was instructed to remove gloves and wash their hands. Proper glove use was discussed, and a handout provided during the inspection. Contamination of food and equipment was prevented during the inspection. Corrective Actions: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• Observed a food employee use the same spatula in contact with raw cheesesteak and peppers and jalapenos on the flattop grill. Informed the operator separate utensils are required between raw and cooked foods and the spatula was removed for cleaning. Discussed using different spatulas at the cooking equipment to prevent contamination between raw and cooked foods.
• Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items, or linens and napkins as specified in 3-304.13.
• Observed interior stainless-steel lip of the ice machine soiled with pink debris. Corrective Actions: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned when contamination may have occurred.
• Observed the following food contact equipment soiled to the sight: Purple cutting board and Bizerba automatic meat slicer. The cutting board was removed for cleaning. Clean the meat slicer prior to next use. Corrective Actions: Food contact equipment and utensils shall be clean to the sight and touch.
• Observed 4 wrapped packages of sliced cheese (46 degrees F) cold holding at improper temperatures in prep cooler #1. Wrapped packages of cheese were stored above the cold well, foods not being held in refrigeration. The operator reported the cheese was pulled from the walk-in cooler at 7:00 a.m. and was relocated to the bottom of the unit. Operator reported product moves quickly. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Through discussion with the operator and review of the menu, the facility does not have a consumer advisory for eggs which may be ordered raw and/or undercooked upon a customer's request. Discussed consumer advisory requirements and emailed a copy 12-VAC5-421-930 to the operator. Corrective Actions: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
• Observed two unlabeled spray bottles. One bottled contained window cleaner which was labeled during the inspection and the other was an unknown substance which was discarded. 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
• Absence of beard guards of staff preparing food. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• Observed single use plates with the food contact surface facing up by the cash register which may be contaminated by customers when placing orders. Corrective Actions: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• Observed accumulation of debris on the following nonfood contact surface: toaster oven conveyor, meat slicer and interior of cabinets in the front of the house. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the toilet room door is self-closing but not tight sealing, door requires manual closure. 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.
• Recycling and waste dumpsters are in poor repair, both receptacles are missing or have broken lids. Recommended contacting landlord for replacement receptacles. Corrective Actions: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Bubba's Shrimp Shack

10123 Patriot Hwy Fredericksburg, VA 22407
Status: Pending

Fast Food | Pre-Opening
May 6, 2024

No Observations Or Corrective Actions Reported

Great American Buffet

1780 Carl D. Siver Parkway Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
May 6, 2024

Observations & Corrective Actions

• Observed lack of active managerial control in the facility based on the following and more: 1. lack of equipment temperature monitoring 2. lack of food temperature monitoring 3. Per discussion with the person in charge nobody is testing the ware washing machine or sanitizer solution to ensure both are in compliance 4. facility has significant damage and repetitive violations for live pests and harborage conditions in the facility. The facility has had several complaint calls due to this reoccurring issue. Corrective Actions: The person in charge shall ensure that: 1. Food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under 12VAC5-421-2990; 2. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; 3. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this chapter; 4. Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; 5. Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt; 6. Employees are verifying that foods delivered to the food establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented; 7. Employees are properly cooking time/temperature control for safety food, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under 12VAC5-421-1180 and 12VAC5-421-1730 B; 8. Employees are using proper methods to rapidly cool time/temperature control for safety food that is not held hot or is not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling; 9. Employees are properly maintaining the temperatures of time/temperature control for safety food during hot and cold holding through daily oversight of the employees routine monitoring of food temperatures; 10. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified under 12VAC5-421-930 that the food is not cooked sufficiently to ensure its safety; 11. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; 12. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified in 12VAC5-421-590; 13. Except when approval is obtained from the department as specified in 12VAC5-421-450 E, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; 14. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties;
• Observed two kitchen hand sinks without paper towels. During the inspection the person in charge provided paper towels. 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.
• Observed both ice machines of the facility require cleaning, black mold like growth was observed in the upper parts of the ice machine. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
• Observed the ware washing machine was not sanitizing properly (0 ppm) nor by high temperature (135 was the highest temperature registered). EHS discussed with the person in charge to use manual sanitization until the machine gets repaired. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed a ham roast hot holding at 116 degrees F. Per discussion with a food employee ham had been placed for display for 15 minutes. EHS advised the food employee to reheat the ham. Ham was reheated to 174 degrees F within the next 20 minutes. Corrective Actions: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
• Observed a gallon of milk that had expired on 4/24/24. Person in charge discarded the milk. Corrective Actions: Discard the food at this time. Ensure that all commercially processed RTE time/temperature control for safety (TCS) foods are date marked once opened to indicate the day or date, not to exceed 7 days after the package is opened, that the food must be consumed, sold, or discarded. 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 in the servers area, 4 spray bottles without a name or label. Corrective Actions: Properly label working containers of toxic items with the common name.
• Observed thawing bags of frozen vegetables and packages of frozen imitation crab meat thawing at room temperature inside the basin of the 3 compartment sink. EHS discussed the violation with the person in charge. Water was turned on to allow finish foods 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..
• Observed one live pest along wall of the ware washing area. Also observed harborage conditions, a lot of standing water underneath equipment and in the dish room area, openings on walls and ceilings throughout the facility, heavy accumulation of food/grease debris on non food contact surfaces. 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 and 3. Eliminating harborage conditions.
• Observed food employees working while wearing wrist 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.
• Observed stacks of stainless steel containers that were stored 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.
• Observed the following equipment in poor repair: 1. ice build up on the floor and build up on the unit itself 2. a warming cabinet not maintaining required temperature (119 degrees F was the recorded temperature of the unit with a VDH surface thermometer). 3. handle missing on a warming cabinet. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• Observed the date plate of the ware washing machine states the machine sanitizes by high temperature however chemicals were connected (chlorine) to the machine. Corrective Actions: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: 1. Temperatures required for washing, rinsing, and sanitizing; 2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and 3. Conveyor speed for conveyor machines or cycle time for stationary rack machines.
• Person in charge provided two quaternary ammonium test kits that expired in December 2023. 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 numerous sheet trays with the non food contact surfaces with encrusted carbon and debris. Corrective Actions: Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the following non food contact surfaces that require cleaning: 1. inside and outside of fryer cabinets 2. shelving throughout, especially shelves walk in cooler 3. inside and outside surfaces of cold holding and hot holding and racks within equipment throughout the facility 4. upsplash of the coffee brewers. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed an active water leak from the mop sink faucet and also the faucet of the hand washing sink in the servers station area. Corrective Actions: A plumbing system shall be : 1. Repaired according to law and 2. Maintained in good repair.
• Recommend a deep and thorough cleaning of walls, ceilings, walls and AC vents throughout the facility. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed unused hot holding and cold holding equipment in the facility. Corrective Actions: The premises shall be free of: 1. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and 2. Litter.
• Observed the following facilities in poor repair: 1. re-caulking of the ware washing area 2. floor grouting of the ware washing area 3. loose ceiling tiles throughout the facility 4. missing ceiling tiles in the dish washing area 5. doorways damaged and holes along doorway trim 6. caulking around the food prep sink next to hot line 7. large opening on a lower wall in the dish washing area
• Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Buffalo Wild Wings

1638 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Follow-Up
May 3, 2024

No Observations Or Corrective Actions Reported

Kentucky Fried Chicken #0160

10243 Patriot Hwy Fredericksburg, VA 22407
Status: Permitted

Fast Food | Follow-Up
May 3, 2024

No Observations Or Corrective Actions Reported

Learn N' Play Preschool and Children's Center

4600 Lee Hill School Drive Fredericksburg, VA 22408
Status: Permitted

Child Care Food Service | Follow-Up
May 3, 2024

No Observations Or Corrective Actions Reported

McDonald's Restaurant #6432

3102-A Plank Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Follow-Up
May 2, 2024

No Observations Or Corrective Actions Reported

Mi Tierra Taco & Grill

10756 Patriot Hwy Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
May 2, 2024

Observations & Corrective Actions

• Observed two large plastic containers of raw beef marinating at at 53-58 degrees . Through discussion with the person in charge beef was placed in the walk -in cooler the day prior to the inspection at 6:00pm. EHS advised the person in charge to use smaller containers and store beef towards the back of the walk-in cooler .Foods were voluntary discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Facility is using time as a public health control for pupusa mix ,ground pork and refried beans. Person in charge could not provide documents .EHS provide documents to the person in charge and were signed during the inspection. Corrective Actions: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.

Golden Corral

23866 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted

Full Service Restaurant | Routine
May 2, 2024

Observations & Corrective Actions

• There was no designated person in charge when EHS arrived. Manager arrived 30 minutes later. Corrective Actions: There shall be a designated person in charge at all times during facility operations.
• Observed a dirty strainer hanging with clean equipment at the front action station and also observed two dirt vegetable slicers in the rear kitchen. All items were taken to the dish machine to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed shredded cheese (45'F) and sliced pepperoni 45'F)in the pizza prep unit cold holding at improper temperatures. Both items had been in the unit since the previous day. Both items were voluntarily discarded during inspection and a service call was made for the unit. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• The gaskets on the hot holding unit are missing. Corrective Actions: Replace the gaskets to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• Observed that the dish machine staging tables and the rear hand sink are in need of caulking. Corrective Actions: Seal the units to adjoining equipment or walls since it is exposed to spillage or seepage.
• Observed that the interior of the deep fryer cabinets and the TV monitor over the pizza prep unit were soiled. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• The faucets at the dish room dump sink and the prep area hand sink are leaking. Corrective Actions: A plumbing system shall be maintained in good repair.

Taco Bell #29942

23629 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted

Fast Food | Routine
May 2, 2024

Observations & Corrective Actions

• Observed employee wearing a bracelet, preparing food. 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.

Subway (Inside Walmart)

10001 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
May 2, 2024

Observations & Corrective Actions

• The person in charge could not provide an employee health policy to verify training of food employees. EHS provided policy to the person in charge. 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.
• Person in charge could not provide procedures for responding to vomiting and diarreal events. EHS provide a sample to the person in charge. 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 vomiting or diarrheal event.

Olla Cafe and Bar

2777 Richmond Hwy Suite #103 Stafford, VA 22554
Status: Permitted

Full Service Restaurant | Routine
May 1, 2024

Observations & Corrective Actions

• Observed raw shell eggs stored next to tortilla and produce in the reach in cooler. Items were re-arranged. Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• Observed serving plates soiled to the sight and touch. Items were re-located for cleaning. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
• Observed the following TCS foods held at improper temperatures on the prep table counter: garlic oil (67 degrees F), cut tomato (68 degrees F), and sausage link (72 degrees F). All foods were kept out for 30-60 minutes. Food items were put in reach in cooler to bring down temperatures. Recommend using TIME. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed chemical spray bottle hanging on the bar hand sink not labeled with common brand name. Spray bottle was labeled during inspection. 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 food employee not wearing hair restraint. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• Observed several cooking utensils in sitting water of 93 degrees F. Corrective Actions: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under 12VAC5-421-1780 D 7.
• Observed the back hand sink and 3-comp sink 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.
• The test strips to test chemical sanitizer 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 the floors and walls behind equipment in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Taqueria El Habanero Feliz (VA 187-204 TM)

11504 Beverly Ct Fredericksburg, VA 22408
Status: Permitted

Mobile Food Unit | Routine
May 1, 2024

No Observations Or Corrective Actions Reported

Jimmy the Greek Family Restaurant

3401 Lafayette Blvd Fredericksburg, VA 22408

Status: Permitted

Full Service Restaurant | Routine
May 1, 2024

Observations & Corrective Actions

• Observed the inside of several storage drawers, near the walk-in cooler, and the up splash of the juice machine soiled. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Subway Of Chatham Square

411 Chatham Heights Square Suite 107 Fredericksburg, VA 22405
Status: Permitted

Fast Food | Routine
May 1, 2024

Observations & Corrective Actions

• Observed single use disposable cups and lids stored under the plumbing connections of the front handsink. Items were relocated. Corrective Actions: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination.

Dominos Pizza

91 Washington Square Plaza 105 Fredericksburg, VA 22405
Status: Permitted

Carry Out | Routine
May 1, 2024

No Observations Or Corrective Actions Reported

Quickway Japanese Hibachi

1475 Stafford Market Place #101 Stafford, VA 22556
Status: Permitted

Fast Food | Routine
May 1, 2024

Observations & Corrective Actions

• The person in charge was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided an employee health policy sample. Corrective Actions: Ensure training records are kept in a location where they are easily accessible within the establishment.
• Establishment is unable to provide procedures for employees to follow when responding to vomiting or diarrheal events. EHS provided a handout. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
• Observed two employees chewing gum in the food preparation area in the front of house. Gum was discarded. 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 can not result.
• A food employee entered the kitchen while on his personal cell phone, and proceeded to engage in food preparation without first washing his hands and donning gloves. Employee was asked to wash his 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 an employee wash dishes with soap and rinse with water then storing them on the shelving until without a sanitization step. EHS instructed the person in charge to wash, rinse, and sanitize the items. Corrective Actions: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator. When surface temperatures of utensils passing through warewashing machines using hot water for sanitizing do not reach the required 71°C (160°F), it is important to understand the factors affecting the decreased surface temperature. A comparison should be made between the machine manufacturer's operating instructions and the machine's actual wash and rinse temperatures and final rinse pressure. The actual temperatures and rinse pressure should be consistent with the machine manufacturer's operating instructions and within limits specified in sections 4-501.112 and 4-501.113. If either the temperature of pressure of the final rinse spray is higher than the specified upper limit, spray droplets may disperse and begin to vaporize resulting in less heat delivery to utensil surfaces. Temperatures below the specified limit will not convey the needed heat to surfaces. Pressures below the specified limit will result in incomplete coverage of the heat-conveying sanitizing rinse across utensil surfaces.
• A date marking system is not in proper use for the ready to eat time temperature control for safety (TCS) foods throughout the facility. EHS provided a sharpie for PIC and had them date mark TCS foods. Items were date marked during the inspection. nCorrective Actions: All TCS foods shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1.
• Observed a yellow fluid in an unlabeled spray bottled in the front of the house. Person in the house stated the bottle contained Lysol disinfecting spray. The bottle was labeled during the inspection (corrected). 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 a bag of chicken wanton (42 degrees F) stored on a cart. EHS discussed proper thawing methods. Corrective Actions: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section; or (b) Prior to, or Immediately upon completion of, its thawing using procedures specified in (2) of this section.
• There was no sanitizer available in the facility at the start of the inspection. EHS provided quaternary ammonium tablets to start the inspection. The person in charge borrowed a gallon of food grade bleach from a near by facility. Corrective Actions: Ensure a food grade sanitizer solution is available for proper cleaning and sanitizing during all hours of operation.
• The floor throughout the facility especially under the equipment is in need of detailed cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed several employees' personal belongings stored near food, equipment, and single service articles in the back and the front of the house. Items were relocated. Corrective Actions: Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination.

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:

• 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 Inspections