Restaurants & Bars

Dead Petite Rodent Found In Food Prep Area At Fredericksburg Eatery

Between Aug. 6-9, Rappahannock Area Health District inspectors visited 16 restaurants, finding health code violations at 12 of them.

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FREDERICKSBURG, VA — Rappahannock Area Health District inspectors visited 16 food establishments in Fredericksburg between Aug. 6-9, finding health code violations at 12 of them.

At one of the food establishment kitchens, an inspector observed several dead insects on pest control devices and what appeared to be a dead petite rodent on the floor in the food prep area. The inspector recommended that the restaurant needed ensure that the methods it was using to control pests were sufficient and to increase pest treatments.

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Scroll to the bottom of this story to view what types of violations inspectors report.

Here are the inspections reported between Aug. 6-9 by Rappahannock Area Health District inspectors.

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Jersey Mikes Subs

1607 Emancipation Highway Fredericksburg, VA 22401
Status: Permitted

MOST RECENT INSPECTION
Fast Food | Routine
August 9, 2024

Observations & Corrective Actions

  • The person in charge was unable to provide a written copy of an employee health policy, to include no verification that employees have been trained. A sample policy was given to the person in charge to train employees on, and have them sign and date the backside, as proof of training. 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.
  • The person in charge was unable to provide a written procedure for the clean-up of vomit and diarrhea. A sample procedure was provided to the person in charge. Corrective Actions: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
  • Per discussion with the person in charge the meat slicer only gets sanitized every four hours. I informed the person in charge that any equipment or utensils that come into direct contact with time temperature control for safety foods needs to be washed, rinsed, and then sanitized. There are two meat slicers so I advised switching between the two in order for the sanitizer to dry between uses. Corrective Actions: If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours.
  • Observed the following TCS foods being held above 41 degrees F, for more than four hours, in the prep cooler to the left of the flat top grill: 1. one half full shallow medium pan of sliced tomatoes at 53 degrees F; and 2. one half full medium stainless-steel pan of sliced american cheese at 50 degrees F. The person in charge voluntarily discarded items. The foods in the other prep cooler are holding at 41 degrees F or below, so I recommended keeping them in there or putting out less product and only keeping it for 4 hours or less. 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.
  • Observed several small and medium sized stainless-steel pans stacked and stored while still wet. Corrective Actions: After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining before contact with food.
  • Observed the following equipment in need of repair or adjustment: 1. the drawers for both prep cooler no longer properly close; and 2. the wire shelving above the three-compartment sink are rusty. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
  • The person in charge was unable to provide a valid test kit for the quaternary ammonium sanitizer. Corrective Actions: Obtain a vaild test kit for the quaternary ammonium sanitizer.
  • Observed the following non-food contact surfaces soiled: 1. the floors of the walk-in cooler and walk-in freezer; 2. the countertops throughout the facility; 3. the cabinets throughout the facility; and 4. the up-splash of the drink dispenser and tea brewer. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • The floors throughout the kitchen and food prep areas are heavily soiled.
  • Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Ledo Pizza

9849 Patriot Hwy Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
August 9, 2024

Observations & Corrective Actions

  • Person in charge was unable to provide employee health policy .EHS provide a sample 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.
  • Observed the interior of the micowave and pizza oven are in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.

Hardee's of Stafford #2942

567 Warrenton Road Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
August 9, 2024

Observations & Corrective Actions

  • Observed an employee touch their hat then engage in food preparation without first washing their hands. Employee was instructed to wash their hands (corrected). 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.
  • Through discussion with the food employee the shake machine spindle, which is in contact with the ice cream (contains dairy) is not cleaned and sanitized every 4 hours. The spindle is cleaned with warm water throughout the day then wiped with a sanitized towel. Wash, rinse and sanitize step is conducted once a day. Instructed the person in charge to wash, rinse, and sanitize the spindle 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 two cartons of 1 % milk (43-45 degrees) cold holding at improper temperature overnight in the 2 door prep unit (41 degrees F- VDH thermometer) under the hot holding station in the front of the house. Person in charge reported the milk is used for milkshakes, therefore, it is not used in the morning. PIC discarded the milk and contacted a technician to evaluate the unit. milk was discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Observed accumulation of debris on the non food contact surfaces of all refrigeration units, fryer station, and shelving units. Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
  • Observed a long water hose attached to a Y connector at the mop sink stored in the basin without a back flow prevention device or an air gap. 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 as specified under 12VAC5-421-2200;P or 2. Installing an approved backflow prevention device as specified under 12VAC5-421-2210.
  • Direct connection exists at the 3 compartment sink sewer line. Must be corrected by next permit renewal date December 31, 2024. Corrective Actions: An indirect connection must be provided.
  • Observed the floors (especially under the equipment), walls, and ceiling (to include ceiling vents and tiles) are 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 broken floor tiles and ceiling tiles in need of adjustment throughout the facility (to include the dry storage in the upper level). Observed a leak from the ceiling in the back of the house. Corrective Actions: The physical facilities shall be maintained in good repair.
  • Observed the ceiling tiles above the beverage dispensing unit in the dining room area to be non smooth, non absorbent, and not easily cleanable. Corrective Actions: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be smooth, durable, and easily cleanable for areas where food establishment operations are conducted.

Four Seasons Family Restaurant

10660 Patriot Hwy Fredericksburg, VA 22408
Status: Permitted

Full Service Restaurant | Routine
August 9, 2024

  • No Violations Reported

Chaplin Youth Center

125 Hot Top Road Fredericksburg, VA 22405
Status: Permitted

Group Home Food Service | Routine
August 8, 2024

  • No Violations Reported

Quality Inn

543 Warrenton Rd Fredericksburg, VA 22406
Status: Permitted

Continental Breakfast | Routine
August 8, 2024

Observations & Corrective Actions

  • No certified food protection manger available onsite. Time is used as a public health control for the waffle mix, also commercially processed sausages and eggs are hot held. Corrective Actions: At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
  • Observed 14 strawberry and banana yogurt containers (42-46 degrees F) cold holding at improper temperature overnight in the home style reach in cooler (40 degrees F) across from the 2 compartment sink. EHS instructed the person in charge to remove the yogurt containers from the cardboard box prior to storing in the unit. Items were discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • No quaternary ammonium test kit available onsite. EHS provided some test strips. Corrective Actions: Ensure a valid quaternary ammonium test kit is available onsite.
  • No back flow prevention device was observed on the coffee machine and the juice dispensing machine which are connected to the main water line located in the self serve area. Provide the specifications to ensue it has an internal back flow prevention device installed or install a back flow prevention device. Corrective Actions: All equipment directly connected to the main water line must be connected to a back flow prevention device to prevent the water from being contaminated.

Wingstop

28 S Gateway Drive Suite #105 Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
August 8, 2024

  • No Violations Reported

Peter Chang, LLC

1771 Carl D. Silver Pkwy Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Follow-Up
August 8, 2024

Observations & Corrective Actions

  • Observed food debris inside the handwashing sinks and nozzles to sinks. Corrective Actions: Ensure sinks are kept clean. Do not use hand sinks for purposes other than washing hands.
  • Observed several dead insects on pest control devices and what appeared to be a dead petite rodent on the floor in the food prep area. Corrective Actions: Ensure methods are used to control pests. Recommend increase in pest control treatment.
  • Non food contact surfaces throughout the kitchen in need of detailed cleaning, including shelving, hand washing sinks, and exterior surfaces of equipment. Corrective Actions: Clean & keep free of accumulation of food residue, dirt, dust.
  • Observed floors throughout the facility in need of cleaning. Corrective Actions: Clean floors as often as necessary to keep them clean and avoid pest attraction.

McDonald's #27256

1701 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
August 8, 2024

Observations & Corrective Actions

  • Observed the interior bottom of several reach-in coolers and reach-in freezers with food debris. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Quickway Japanese Hibachi

5422 Southpoint Plaza Way Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 7, 2024

Observations & Corrective Actions

  • During the routine inspection observed lack of active managerial control. Person in charge in not monitoring the following: 1. Handwashing procedures 2. Unauthorized personal in dry food storage area 3. Proper thawing 4. Cold holding food temperatures 5. Proper sanitizing of equipment. Corrective Actions: The person in charge shall ensure that: 1.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 2. Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing 3.Persons unnecessary to the food establishment operation are not allowed in the food preparation 4.Employees are properly sanitizing cleaned multiuse equipment and utensils
  • Observed a food employee not properly washing hands. Employee was observed lathering hands under running water for a total of 12 seconds then proceeded to dry hands with papers towels. EHS demonstrated proper hand washing procedures. During the inspection employee rewashed their hands. Corrective Actions: Ensure that food employees use the proper procedure when they clean their hands and exposed portions of their arms. Employees must wash hands by using a cleaning compound and vigorously rubbing together the surfaces of their lathered hands and arms for 10-15 seconds, thoroughly rinsing with clean water, and drying their hands with paper towels or other approved device as stated in section 3030 of the Virginia Food Regulations.
  • Observed a food employee touching the POS tablet then cover their face with their shirt while coughing and proceeded to handle customers containers of foods and disposable cutlery without washing their hands. During the inspection EHS instructed the food employee to wash their hands. Corrective Actions: Food employees shall clean their hands and exposed portions of their arms as specified under 12VAC5-421-140 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use article
  • Observed an employee cleaning hand towels inside the hand sink. During the inspection EHS discussed with the employee handwashing sink are only to be used for washing hands. Corrective Actions: A hand washing sink may not be used for purposes other than hand washing.
  • Observed the following food contact surfaces stored soiled: 1. Four stainless steel pans (clean dish rack) 2. Mesh strainer (hanging above three compartment sink) 3. Three knives (Knife rack) During the inspection equipment was removed to be cleaned. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • Observed the interior of the microwave heavily soiled. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • Observed the following foods cold holding at improper temperatures: 1. Large plastic bag of cut cabbage inside reach-in cooler (51 degrees) 2. Large plastic container of portioned cups yum yum sauce (61 degrees) on table by carryout. Through discussion with the person in charge : 1.cabbage was cut two days prior to the inspection 2. Yum yum sauce is made with mayonnaises and spices. Label on the mayonnaise container says keep refrigerated and contains egg yolks. During the inspection all foods were voluntary discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Observed the following foods prepared in the facility without a label identifying the foods, date foods were prepared or discard date: 1. Cut cabbage 2. Cooked noodles 3. yum yum sauce Through discussion with the person in charge foods were prepared two days prior to the inspection. Corrective Actions: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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 facility is not using a date marking system for foods prepared in the facility and held for 24hours or longer. EHS provided the person in charge with a handout. Corrective Actions: If the TCS food is to be held for more than 24 hours a date marking system must in place to indicate when food should be discarded. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
  • Through discussion with the person in charge facility is using time as a public health control for the Yum Yum sauce without approvel from the health department and proper documentation . Person in charge was provided with Time as a Public Health Control documentation that was signed and provided a copy for file. Corrective Actions: If time without temperature control is used as the public health control for a working supply of TCS food BEFORE cooking or for TCS food that is displayed or held for service, written procedures shall be prepared in advance, maintained in the food establishment, and made available to the department upon request.
  • Observed inside the sushi prep cooler five packages of raw tuna inside ROP completely thawed at 39 degrees. EHS discussed with the person in charge, packaging label on the tuna says remove from packaging completely before defrosting. Foods were voluntary discarded. Corrective Actions: Remove fish that has been packaged in a reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41 F or less, or immediately 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.
  • Observed four employees preparing foods wearing watches and bracelets. 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 food employees preparing foods not properly restraining hair. 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 five wet sanitizer wiping clothes on the prep table. During the inspection wiping clothes were relocated to the sanitizer buckets. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Observed the following nonfood contact surfaces in need of cleaning: 1. Shelving 2. Exterior of cooking equipment 3. Interior of all cooling equipment. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • Observed at the prep sink a hose connected to the faucet laying inside the basin of the prep sink. During the inspection the hose was removed from the faucet. Corrective Actions: Provide an air gap at least twice the diameter of the water supply inlet and not be less than 1 inch or install a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 1 inch upstream from a carbonating device and downstream of any copper in the water supply line.
  • Observed in use long hose attached to a spray nozzle attached to the mop sink, without correct backflow prevention. The mop sink had a vacuum breaker, however, a dual check valve is required for continuous pressure. Spray nozzle was removed during the inspection. EHS provide person in charge with a handout for backflow prevention devices. Corrective Actions: A plumbing system shall be maintained in good repair.
  • Observed walls, floors and ceilings 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 the following employee's personal items stored improperly 1. Jacket stored on soda boxes 2, Beveages on boxes of disposable container 3. Personal food in walk-in cooler not labeled or separated. Corrective Actions: Personal items shall be located in a designated area to prevent contamination of food and equipment.

Kusina Filipino Restaurant and Gourmet

10151 Patriot Hwy Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
August 6, 2024

Observations & Corrective Actions

  • The can opener blade and the interior of the ice machine were observed soiled. Both items were cleaned during the inspection. Corrective Actions: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at any time when contamination may have occurred.
  • The (cavity, door seal) of the microwave oven was observed soiled. Oven was cleaned during inspection. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
  • The following foods were not re-heated to proper temperature before placing on the serving line: 1- pork (101'F), 2- chicken (113'F), 3- pork blood (124'F). Items were reheated and placed on the line 1 hour prior to being checked. All items were taken to the kitchen to be reheated to proper temperature (165'F). Corrective Actions: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
  • The interior of the microwave oven is rusty, preventing it from being cleaned properly. Also, the door frame on the walk in freezer is damaged, not allowing the door to close tightly. Corrective Actions: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Repair the door frame so that the door can properly close.
  • The following non-food contact surfaces were observed soiled: 1- The cook top. 2- the sides of the cook top, the deep fryers and the char grill, 3- the table under the char grill, 4- the sides of the prep unit at the front serving area. Corrective Actions: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • The filters in the hood ventilation system over the cook's line and the HVAC intake vents in the ceiling were observed heavily soiled. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Chipotle Mexican Grill #2455

28 S Gateway Road Suite 109 Fredericksburg, VA 22405
Status: Permitted

Fast Food | Routine
August 6, 2024

Observations & Corrective Actions

  • Observed stainless steel containers wet while stacked after being sanitized. Containers were removed for cleaning. 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 cutting boards heavily 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.
  • Observed both front hands sinks in need of re-caulking. Corrective Actions: A. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Articles 1 (12VAC5-421-960 et seq.) and 2 (12VAC5-421-1080 et seq.) of this part. Unused or non-functioning equipment shall be removed from the premises. B. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. C. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
  • Observed trash on the floor of the dumpster area. Corrective Actions: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under 12VAC5-421-3300, and clean.

Starbucks Coffee #2982

9907 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 6, 2024

Observations & Corrective Actions

  • The following non-food contact surfaces were observed soiled: 1-the front of all reach in coolers, 2-The large floor fan. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.

Doc Rocco's

10209 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 6, 2024

Observations & Corrective Actions

  • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. 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.

Golden China Restaurant

5430 Southpoint Plaza Way Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
August 6, 2024

Observations & Corrective Actions

  • Person in charge could not provide procedures for responding to vomiting and diarreal events. EHS provided 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 vomting or diarrheal event.
  • Observed a cup without a handle, being use as a scoop in the yellow rice. Person in charge discarded the cup and replaced with a spoon. Corrective Actions: Employees must avoid bare hand contact with RTE food by using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food and prevent contamination from hands.
  • Observed a food employee with gloves on handling money then proceed to handle untensils at the buffet line without removing gloves . EHS advised the employee to remove the gloves and the utensils at the buffet line and to wash their hands before re -donning new gloves. Corrective Actions: Discard gloves once soiled.
  • Observed the interior of the microwave soiled. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
  • Observed the following foods cold holding at inproper temperatures : 1. MInced garlic and oil -86 degreees 2. Cut cantaloupe -65 degrees (Buffet line) 3. California roll -67 degrees ( Buffet LIne) Through discussion with the person in charge all foods were removed from the walk-in at 11:00am the current day of the inspection . Food tempratures were checked at 12:00pm , foods were voluntary dicarded during the inspection. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
  • Observed salmon roll offered raw on the sushi menu without asterisking : During the inspection the person in charge marked aserisk next to raw sushi rolls. Corrective Actions: Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
  • Observed several flying insects throughout the facility. EHS advised the person in charge to contact pest control facility uses. Corrective Actions: If insect control devices electrocute or stun insects, the device shall be designed to catch and hold the insects.
  • Observed employees preparing foods that are not wearing 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 the following nonfood contact surfaces in need of cleaning: 1. Interior of prep cooler 2. Exterior of all cooking equipment 3. Cart holding ingredients by cooking area 4. Shelving. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Walls ,floors and ceilings (including ceiling air vents ) 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.

Mi Cocina Catracha 1601 (VA GEKEAB1)

10704 Courthouse Rd Fredericksburg, VA 22407
Status: Permitted

Mobile Food Unit | Routine
August 5, 2024

  • No Violations Reported

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:

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