Deep Fryer Grease Soiling Walls, Ceiling Tiles: Restaurant Inspections

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors visited 27 food establishments in Fredericksburg between July 9-16, finding health code violations at 17 of them.

At one Fredericksburg food establishment, grease from the deep fryers was escaping and soiling the walls and ceiling tiles to the right of the hood system, according to the inspection report.

The inspector provided the following corrective action to this violation:

"Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment; efficiently remove obnoxious odors and toxic fumes; and prevent the creation of hazards or nuisances involving the accumulation of fats, oils."

Here are the inspections reported by Rappahannock Area Health District inspectors July 9-16

Waffle House #2303

45 Civilian Street Fredericksburg, VA 22406
Status: Permitted

Full Service Restaurant | Routine
July 16, 2024

Observations & Corrective Actions

• Person in charge could not provide the employee health policy. Copy of handout provided during inspection. 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.
• Observed food employee wash hands for less than 10 seconds. employee was instructed to re-wash hands. Corrective Actions: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: 1. Rinse under clean, running warm water. 2. Apply an amount of cleaning compound recommended by the cleaning compound manufacturer. 3. Rub together vigorously for at least 10 to 15 seconds while: a. Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure. b. Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers. 4. Thoroughly rinsing under clean, running warm water. 5. Immediately follow the cleaning procedure with thorough drying using a method as specified under 12VAC5-421-3030.
• Observed the interior of ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the following food contact surfaces soiled to the sight and touch: coffee mugs and stainless-steel containers in cabinets. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
• Observed cooking pans stored between pull out coolers and stove top where it was soiled to the sight and touch. Corrective Actions: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1. In a clean, dry location. 2. Where they are not exposed to splash, dust, or other contamination. 3. At least six inches (15 cm) above the floor.
• Observed stainless steel containers in cabinets wet while stacked. Corrective Actions: After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining as specified in 40 CFR 180.940 before contact with food. 2. Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
• Observed both hand sinks in the kitchen and base of both toilets in need of re-caulking. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. Spaced to allow access for cleaning along the sides, behind, and above the equipment. 2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch or 1 millimeter. 3. Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed ice buildup on the floor of the walk-in freezer and gathered water at the bottom interior of the reach in cooler on the cookline. Corrective Actions: Equipment shall be maintained in a state of repair and condition.
• Observed the following in need of cleaning: 1) interior of all coolers. 2) gaskets of all reach in coolers. 3) shelving throughout. 4) interior of cabinets. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the exterior of grease receptacle in need of cleaning. Corrective Actions: Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
• Observed the floors underneath equipment and floor drains in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Sheetz #747

8195 Ladysmith Road Ruther Glen, VA 22546
Status: Permitted

Convenience Store Food Service | Routine
July 16, 2024

Observations & Corrective Actions

• Unlabeled squeeze bottles in the prep unit are not easily identified by appearance. Bottles need to be labeled. Corrective Actions: Please label bottles with the common name of the ingredients.
• The floors throughout the kitchen and in the walk in freezer were observed dirty. Also, the ceiling tiles near the deep fryer were observed soiled. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Ventilation is not sufficient to keep rooms free of excessive smoke and fumes. The grease from the deep fryers is escaping and soiling the walls and ceiling tiles to the right of the hood system. Corrective Actions: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment; efficiently remove obnoxious odors and toxic fumes; and prevent the creation of hazards or nuisances involving the accumulation of fats, oils.

Super 8

24011 Ruther Glen Rd Ruther Glen, VA 22546
Status: Permitted

Continental Breakfast | Follow-Up
July 16, 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.
• There is no hand drying provision at the hand sink in the kitchen. Corrective Actions: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• There is no temperature measuring device located in the homestyle reach in cooler. Corrective Actions: Provide a temperature measuring device in all coolers.
• Consumer self-dispensing bulk food dispensers are not properly labeled. Corrective Actions: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
• There is no air gap in the sanitizer basin at the 3 compartment sink. Corrective Actions: A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.

Zynda Apothecary

1009 Princess Anne St Fredericksburg, VA 22401
Status: Permitted

Fast Food | Follow-Up
July 16, 2024

• No Violations Reported

El Rodeo Mexican Restaurant

2601 Salem Church Rd 111 Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
July 16, 2024

Observations & Corrective Actions

• Person in charge was unable to provide an employee health policy. EHS provided a sample copy. Corrective Actions: The person in charge shall ensure that 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.
• Observed the following boxes and containers of foods stored on the floor inside the waalk-in cooler and walk-in freezer: 1. Raw Tilapia 2 Raw chicken 3.Coleslaw 4.Raw beef During the inspections foods were relocated off the floor.
• Observed a large stainless steel container of cooked rice inside the walk-in cooler at 49 degrees. Through discussion with the person in charge the rice was cooked the day prior to the inspection . Foods was voluntary discarded during the inspection. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
• Observed the following TCS foods inside the walk -in cooler that were prepared in the facility without a label: 1.Coleslaw 2.Beef soup 3.Queso cheese sauce 4.Precooked chicken 5.Cooked beans Through discussion with the person in charge foods were made a couple days prior to the inspection . During the inspection foods were labeled. Corrective Actions: Food shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen); or 2) is in a container or package that does not bear a date or day.
• Facility is cooling large amounts of cooked rice in large stainless-steel pans. EHS discussed with the person in charge using shallow stainless-steel pans. Corrective Actions: Cool foods by the following methods: 1) Placing food in shallow pans; 2) Separating food into smaller or thinner portions; 3) Using rapid 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; or 7) Any other method that can effectively accomplish cooling.
• Observed several flying insects throughout the facility .EHS advised the person in charge to contact the pest control services facility uses. Corrective Actions: Install insect control devices so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles.
• Observed the back door to the kitchen cracked open. During the inspection EHS requsted the person in charge close the door. 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.
• Observed soiled card broad and foil lined on all the shevling throughout the kitchen. 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. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
• Observed the following non food contact surfaces in need of cleaning : 1. Exterior of cooking equipment 2.Shelving 3. Exterior of prep cooler. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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.

Antojitos Belen (TJM-9177)

816 Anvil Rd Fredericksburg, VA 22405
Status: Permitted

Mobile Food Unit | Routine
July 16, 2024

• No Violations Reported

El Rodeo Mexican Restaurant

2601 Salem Church Rd 111 Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
July 16, 2024

Observations & Corrective Actions

• Person in charge was unable to provide an employee health policy. EHS provided a sample copy. Corrective Actions: Corrective Actions: The person in charge shall ensure that 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.
• Observed the following boxes and containers of foods stored on the floor inside the waalk-in cooler and walk-in freezer: 1. Raw Tilapia 2 Raw chicken 3.Coleslaw 4.Raw beef During the inspections foods were relocated off the floor.
• Observed a large stainless steel container of cooked rice inside the walk-in cooler at 49 degrees. Through discussion with the person in charge the rice was cooked the day prior to the inspection . Foods was voluntary discarded during the inspection. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
• Observed the following TCS foods inside the walk -in cooler that were prepared in the facility without a label: 1.Coleslaw 2.Beef soup 3.Queso cheese sauce 4.Precooked chicken 5.Cooked beans Through discussion with the person in charge foods were made a couple days prior to the inspection . During the inspection foods were labeled. Corrective Actions: Food shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen); or 2) is in a container or package that does not bear a date or day.
• Facility is cooling large amounts of cooked rice in large stainless-steel pans. EHS discussed with the person in charge using shallow stainless-steel pans. Corrective Actions: Cool foods by the following methods: 1) Placing food in shallow pans; 2) Separating food into smaller or thinner portions; 3) Using rapid 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; or 7) Any other method that can effectively accomplish cooling.
• Observed the back door to the kitchen cracked open. During the inspection EHS requsted the person in charge close the door. 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.
• Observed several flying insects throughout the facility .EHS advised the person in charge to contact the pest control services facility uses. Corrective Actions: Install insect control devices so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles.
• Observed soiled card broad and foil lined on all the shevling throughout the kitchen. 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. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
• Observed the following non food contact surfaces in need of cleaning : 1. Exterior of cooking equipment 2.Shelving 3. Exterior of prep cooler. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 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.

Burger King

740 Warrenton Road Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
July 15, 2024

Observations & Corrective Actions

• Observed the interior ceiling of the ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the interior ceiling of the microwave in need of cleaning. Corrective Actions: 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 flying insects throughout the kitchen. Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies;. 2. Routinely inspecting the premises for evidence of pests. 3. Using methods, if pests are found, such as trapping devices or other means of pest control. 4. Eliminating harborage conditions.
• Observed the following non-food contact surfaces in need of cleaning: 1) interior and exterior of all equipment. 2) shelving throughout. 3) caulking of the 3-comp sink. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed no backflow prevention device on a spray nozzle with a hose connected to a Y connecter. 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. 2. Installing an approved backflow prevention device
• Observed gaps in ceiling tiles in the dry storage area and around conduit lines throughout the kitchen. Corrective Actions: The physical facilities shall be maintained in good repair.
• Observed the following in need of cleaning throughout the kitchen: 1) ceiling vents. 2) floor drains. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Bickford of Spotsylvania

5000 Spotsylvania Parkway Fredericksburg, VA 22407
Status: Permitted

Adult Care Home Service | Routine
July 15, 2024

Observations & Corrective Actions

• The person in charge was not actively performing their duties regarding the following: 1. allowing unauthorized persons in the food preparation area (non-food employees were coming without hair restraints and without washing their hands and touching equipment); and 2. discussion with person in charge revealed that foods are wrapped and cooled on the counter without taking temperatures. Corrective Actions: Person in charge shall ensure, through daily oversight of the employees' routine monitoring of food temperatures, that employees are using proper cooling methods. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing 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.
• No food employee has a certified food protection manager certification. The person in charge will obtain a certification. Corrective Actions: At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program.
• Observed a box of tomatoes being stored on top of a box of raw bacon, a stainless-steel container of cooked bacon next to a box of raw bacon, a box of mushrooms and resealable plastic bag of hot dogs next to a box of raw beef. All ready-to-eat foods were relocated above or away from the raw meats. Corrective Actions: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: a. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; b. Cooked ready-to-eat food; c. Fruits and vegetables before they are washed; and d. Frozen, commercially processed, and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
• Observed the inside of the ice machine and the blade of the can opener soiled. Corrective Actions: The 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.
• Observed the two waffle makers and the portable double fryer soiled. Corrective Actions: The food-contact surfaces of in-use cooking and baking equipment shall be cleaned at least every 24 hours.
• The person in charge advised that they are using non-continuous cooking for their ribs. They are only cooked to 135 degrees F the first time, cooled, and then cooked to the full cooking temperature the second time (before being served). The person in charge was unable to show that they received prior approval for this process. Corrective Actions: Raw animal foods that are cooked using a noncontinuous cooking process shall be prepared and stored according to written procedures that: a. Have obtained prior approval from the department; b. Are maintained in the food establishment and are made available to the department upon request; c. Describe how the requirements specified under subdivisions 1 through 5 of this section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; d. Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under subdivision 4 of this section prior to being offered for sale or service; and e. Describe how the foods, after initial heating but prior to cooking as specified in subdivision 4 of this section, are to be separated from ready-to-eat foods as specified under 12VAC5-421-470 A.
• Observed a bag of frozen chicken and 2 bags of spinach on the counter thawing, all items were still frozen. I discussed the items with the person in charge who put the chicken it in a plastic bin under cool running water. The 2 bags of spinach were not under running water. Corrective Actions: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2. Completely submerged under running water: a. At a water temperature of 70°F (21°C) or below; b. With sufficient water velocity to agitate and float off loose particles in an overflow; and c. For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C); or d. For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C) for more than four hours including: (1) The time the food is exposed to the running water and the time needed for preparation for cooking; or (2) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: a. Cooked as specified under 12VAC5-421-700 A or B or 12VAC5-421-710; or b. Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 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. B. 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: 1. Prior to its thawing under refrigeration as specified in subdivision A 1 of this section. 2. Prior to, or immediately upon completion of, its thawing using procedures specified in subdivision A 2 of this section.
• Observed several cutting boards under the counter and hanging up, that were heavily scored. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• The person in charge was unable to provide a temperature measuring device for the high temperature dish machine. Obtain an irreversible temperature measuring device to ensure that the surface of dishes reach at least 160 degrees F. Corrective Actions: In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
• The person in charge was unable to provide a valid Sink and Surface sanitizer test kit.
• 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 following non-food contact surfaces soiled: 1. outside of the reach-in coolers and freezers; 2. inside of reach-in coolers and freezers to include the shelves inside of them; 3. shelves under the large metal prep table; 4. inside of drawers; 5. up splash of juice dispenser; 6. the outside of the dish machine; 7. outside of the dry goods bins; 8. large serving tray on a shelf under the prep table. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed the drawer pull of a cabinet door coming off, one cabinet missing the drawer pulls, and the inside of the vent hood for the dish machine has rust. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Floors throughout the facility are soiled. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Hangry Joe's

9915 Southpoint Pkwy Fredericksburg, VA 22407
Status: Permitted

Fast Food | Follow-Up
July 15, 2024

• No Violations Reported

Subway #848

10691 Courthouse Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Follow-Up
July 15, 2024

• No Violations Reported

Kickback Jack's #51

10145 Southpoint Pkwy Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
July 15, 2024

Observations & Corrective Actions

• Observed the interior of all micowaves are heavily soiled. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• Observed in interior of the ice machine is in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed several flying insects thoughout the facility. Corrective Actions: Install insect control devices so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles.
• Observed the following non food contact surfaces in need of cleaning: 1. Floor fans 2. Interior of fryer cabinets 3. Exterior of dry food storage containers 4. Exterior of cooking equipment Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

IHOP #4501

320 Worth Avenue Stafford, VA 22554
Status: Permitted

Full Service Restaurant | Follow-Up
July 15, 2024

• No Violations Reported

Ihop #3620

16361 Gateway Lane King George, VA 22485
Status: Permitted

Full Service Restaurant | Routine
July 12, 2024

Observations & Corrective Actions

• The interior surfaces of all 4 microwaves in the kitchen were observed soiled. Ovens were cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The cutting boards along all 3 prep units were observed stained. Boards were taken to dishroom to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed 2 spray bottles of degreaser stored next to clean equipment. Bottles were relocated during inspection. Corrective Actions: Store containers of degreaser in an area that is not above food, equipment, utensils, linens or single service items.
• ROP salmon not thawed properly in walk in cooler. 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 employees wearing a watch and bracelets while cooking. 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.
• The final rinse temperature gauge on the dish machine is not working. Corrective Actions: Repair or replace thermometer to monitor the final rinse temperature on the hot water sanitizing dish machine.
• The cutting boards along all of the prep units in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrective Actions: Resurface the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.

Spotsylvania Senior Cafe

8800 Courthouse Road Spotsylvania, VA 22553
Status: Permitted

Fast Food | Routine
July 12, 2024

Observations & Corrective Actions

• Observed inside the kitchen there is no handwashing sink. Through discussion with the person in charge employees use the three compartment sink for handwashing. Corrective Actions: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
• Observed the interior of the ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.

Billikens Smokehouse

623 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Follow-Up
July 12, 2024

No Violations Reported

Checkers 5900

3901 Plank Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
July 12, 2024

Observations & Corrective Actions

• Observed the inside and seals/gaskets of the two-door reach-in freezer soiled. 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 lighting in the walk-in cooler (1.6-2.6 foot candles) and walk-in freezer (0.2-0.9 foot candles) measured with a light meter. The lighting should be at least 10 foot candles in the walk-in units. Corrective Actions: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

Machodoc Creek Cafe

17088 Ferry Dock Road King George, VA 22485
Status: Permitted

Full Service Restaurant | Routine
July 12, 2024

• No Violations Reported

Commonwealth Senior Living at Stafford

30 Kings Crest Drive Stafford, VA 22554
Status: Permitted

Adult Care Home Service | Routine
July 11, 2024

Observations & Corrective Actions

• The person in charge could not provide documentation food employees have been trained on the employee health policy. The facility had an unsigned copy of the employee health policy in the kitchen. Corrective Actions: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
• Observed the only handwashing sink in the kitchen blocked by an accumulation of empty boxes. During the inspection the boxes were removed to permit access to the hand sink.
• Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• Observed the interior of the ice machine soiled. Corrective Actions: 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 multiple crawling insects in glue traps under the 3-compartment sink. Corrective Actions: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• Observed cilantro stored in direct contact with a plastic shopping bag. 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 safe.
• The person in charge could not provide a Chlorine test kit to monitor sanitization of the low temperature dishwasher. Corrective Actions: Obtain a Chlorine 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 of equipment: Tubing lines leading to the exterior well of the dishwasher, top of dishwasher, carbon build-up on exterior of pots/pans, stainless steel plate behind the range, exterior of knife holder and plastic shelving by the ice machine. Corrective Actions: Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed cold water does not adequately flow from the only handwashing sink in the kitchen. Ensure hot and cold water is available for adequate handwashing. Corrective Actions: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subdivisions 1 and 2 of 12VAC5-421-2160 to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure.
• Observed what appears to be two single-check backflow preventers (hose bibb backflow preventer) connected to serve as backflow prevention for water servicing the juice machine and coffee brewer. This backflow preventor is not sufficient for continuous pressure. One backflow preventer is being used for both pieces of equipment. Provided backflow prevention handout and informed the operator each piece of equipment is required to have separate backflow prevention devices (dual check valve with atmospheric vent preventers). Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
• Observed a direct plumbing connection between the sink basins of the 3-compartment sink and the grease interceptor. An indirect plumbing connection was also observed between the grease interceptor and the sanitary line running through the wall under the 3 compartment sink. Corrective Actions: a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
• Observed the following in need of cleaning: Plumbing under the 3 compartment sink, mop sink basin and floors in the dry storage room. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following in poor repair: Coving separated from the the wall under the dishwasher, hole in ceiling in the dry storage and holes in the ceiling in the dry storage room due to removal of a light. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed air vents above the reach in refrigeration units by the walk-in cooler had an accumulation of dust. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Living Hope Child Development Center

325 Courthouse Road Stafford, VA 22554
Status: Permitted

Child Care Food Service | Routine
July 11, 2024

• No violations Reported

Sealston Deli

1132 Kings Hwy King George, VA 22485
Status: Permitted

Convenience Store Food Service | Routine
July 10, 2024

Observations & Corrective Actions

• Observed sliced cheese (54'F), sliced tomatoes (53'F), shell eggs (57'F) deli sliced ham (57'F) and deli sliced turkey (56'F) cold holding at improper temperatures in the prep unit. Interior temperature of unit was 57'F. TCS foods in the prep unit were voluntarily discarded, and fresh product was brought out and placed on ice in the unit. Prep unit was pulled out and a lid for a food storage container was discovered covering the fan for the unit. After half an hour the interior of the unit measured 37'F. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed fly strips hanging above the food sliced and near the knife rack. Stipe were moved during inspection. Corrective Actions: Install insect control devices so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles.
• Clean utensils were observed stored with the food-contact surface facing upward in a container on the prep table. Utensils were inverted during inspection. Corrective Actions: Store equipment and utensils covered or inverted to prevent contamination while in storage.
• The shelves in the walk in cooler were observed rusty, preventing proper cleaning. Corrective Actions: Repair or replace the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The condenser fan cover in the walk in cooler, and the upsplash on the coffee makers were observed soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
• There is no covered receptacle for sanitary napkins in the toilet room used by females. Corrective Actions: Provide a covered receptacle for sanitary napkins in the ladies room.
• The light and the walls of the walk in cooler, and the drain pipes under the 3 compartment sink were observed soiled. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed a cell phone leading against a loaf of bread near the serving line. Phone was relocated during inspection. Corrective Actions: Relocate personal items to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.

Buffalo Mo's Tap & Grill

33 Wicomico Drive Stafford, VA 22554
Status: Permitted

Full Service Restaurant | Routine
July 10, 2024

Observations & Corrective Actions

• Person in charge could not provide a valid certified food protection manager certificate. Corrective Actions: At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program.
• 1Observed food employee place a tortilla on top of a deep freezer where raw bacon in its packet was placed before. Observed splashes of the meat on the surface. The surface was not sanitized in between use. Corrective Actions: Food shall only contact surfaces of: Equipment and utensils that are cleaned as specified under 12VAC5-421-1770 through 12VAC5-421-1860 and sanitized as specified under 12VAC5-421-1885, 12VAC5-421-1890 and 12VAC5-421-1900.
• Observed the interior of microwave in need of cleaning on the cookline. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• Through discussion with the person in charge: 1) stainless steel containers used for wings are only cleaned and sanitized after every five or more hours. 2) thin probe thermometer is only being cleaned with alcohol wipes. Corrective Actions: 1) After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. 2) Clean and sanitize TCS food contact surfaces every 4 hours.
• Observed the following food contact surfaces soiled to the sight and touch: 1) knives in stainless steel container on the cookline. 2) plastic containers in the ware wash area. Items were placed at the dish machine for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the can opener and interior of ice machine in need of cleaning. 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: 1. At any time when contamination may have occurred. 2. At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles. 3. Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers. 4. 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.
• Facility is using noncontinuous cooking for chicken wings without health department approval. Corrective Actions: Raw animal foods that are cooked using a noncontinuous cooking process shall be: 1. Subject to an initial heating process that is no longer than 60 minutes in duration. 2. Immediately after initial heating, cooled according to the time and temperature requirements specified for cooked time/temperature control for safety food. 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food. 4. Prior to sale or service, cooked using a process that heats all parts of the food to a temperature and for a time. 5. Cooled according to the time and temperature parameters specified for cooked time/temperature control for safety food under 12VAC5-421-800 A if not either hot held as specified under 12VAC5-421-820 A 1, served immediately, or held using time as a public health control as specified under 12VAC5-421-850 after complete cooling. 6. Prepared and stored according to written procedures that: a. Have obtained prior approval from the department. b. Are maintained in the food establishment and are made available to the department upon request. c. Describe how the requirements specified under subdivisions 1 through 5 of this section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met;Pf d. Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified under subdivision 4 of this section prior to being offered for sale or service;Pf and e. Describe how the foods, after initial heating but prior to cooking as specified in subdivision 4 of this section, are to be separated from ready-to-eat foods as specified under 12VAC5-421-470 A.Pf
• Through discussion with the person in charge, the breading used for TCS foods is only sifted once a day. Corrective Actions: Breading requires sifting every 4 hours or leave under refrigeration of 41 degrees or below.
• Observed TCS/RTE foods held in the RIC for more than 24 hours not date marked. Corrective Actions: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days.
• The food thermometer is not thin probe. Corrective Actions: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish fillets.
• Observed a bucket of onions, mayo and slices of jalapenos stored on the floor. Bucket of onions were re-located. Corrective Actions: Food shall be protected from contamination by storing the food: 1. In a clean, dry location. 2. Where it is not exposed to splash, dust, or other contamination. 3. At least 6 inches (15 cm) above the floor.
• Observed handle of ice scoop touching the ice of the soda machine. Handle of scoop was turned to face upwards. Corrective Actions: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.
• Observed tongs hanging on the handle of the pizza door oven that was soiled to the sight and touch. Corrective Actions: Clean equipment and utensils shall be stored as specified under subsection A of this section and shall be stored: 1. In a self-draining position that allows air drying. 2. Covered or inverted.
• Observed unwrapped straws at the bar area vulnerable to contamination. Corrective Actions: Single-service and single-use articles shall be stored as specified under subsection A of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• Observed duct tape on a bulk dry storage container, tape on the interior doors of all reach in coolers, and the cutting board on the prep table scored/scratched. Corrective Actions: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• Observed the following in poor repair: 1) rust in the walk-in freezer. 2) ice buildup on the door of the WIF and RIF. 3) water at the bottom of the RIC on the cookline 4) cracked containers. Corrective Actions: Equipment shall be maintained in a state of repair.
• Person in charge could not provide valid test strips for both quaternary and chlorine sanitizers. EHS provided test strips. 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 following non-food contact surfaces in need of cleaning: 1) encrusted pans. 2) interior and exterior of all equipment. 3) shelving throughout. 4) shelf of expo center. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the exterior of the grease receptacle in need of cleaning. Corrective Actions: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
• Observed the following throughout the kitchen in need of cleaning: 1) floors underneath equipment. 2) walls. 3) ceiling tiles. 4) ceiling vents. 5) mop sink basin. Recommend deep cleaning of whole facility. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed employee belongings throughout the kitchen. Corrective Actions: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur.

Fortune King George Chinese Restaurant

8137 Kings Highway King George, VA 22485
Status: Permitted

Full Service Restaurant | Routine
July 10, 2024

Observations & Corrective Actions

• Person in charge could not provide proof that employees had received training in regards to Employee Health. EHS left sample Employee Health 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).
• Observed small plastic containers and empty food cans being used as scoops in the bulk bin items, such as cornstarch, salt and sugar. Items were discarded during inspection. Person in charge was instructed to use only scoops with handles for dispensing items. Corrective Actions: Use only scoops with handles to dispense bulk foods.
• The prepared ready-to-eat (RTE) sweet and sour chicken, cooked pork, cooked chicken, and egg rolls in the walk in cooler is not properly dated for disposition. Item were made the previous day and were date marked during inspection. Corrective Actions: Mark the name and ""consume by"" date on the container of RTE foods 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 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.
• Bulk food bins containing the following food item(s) is not properly labeled: sugar, cornstarch and sugar. Corrective Actions: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: the sides of the deep fryers, the sides of the flattop grill, the small home style reach in cooler, the top of the salamander, the shelving in the walk in cooler, and the bottom shelves of the prep tables. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The following physical facility items are in need of cleaning: the floors ender the equipment on the cook's line, the floors in the walk in cooler and freeze, outer surfaces of the small homestyle reach in cooler. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Children of America Salem Church, LLC

12008 Old Salem Church Road Fredericksburg, VA 22407
Status: Permitted

Child Care Food Service | Routine
July 10, 2024

• No Violations Reported

Cuppa Cheer - Tea Room & Gift Shop

17484 Center Dr #2D Ruther Glen, VA 22546
Status: Permitted

Fast Food | Routine
July 9, 2024

Observations & Corrective Actions

• The interior of the reach in cooler and freezer are in need of cleaning. Corrective Actions: Clean the interior of these units.

Countryside Children's Daycare

18137 Allen Street Ladysmith, VA 22501
Status: Permitted

Child Care Food Service | Routine
July 9, 2024

• No Violations Reported

Agave Bar & Grill

101 William St Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
July 9, 2024

Observations & Corrective Actions

• Observed food debris in the handwashing sink in the ware washing area, ice in the handwashing sink next to the beverage dispenser, and rags in the bar handwashing sink. Spoke to the person in charge about only using the handwashing sinks for handwashing. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing.
• Observed two uncovered trays of ice, used for bar drinks, in a small deep freezer being stored along with the other packages of frozen foods, not separated as to avoid being contaminated. The person in charge will discard the ice and keep them covered or separated in the future. Also, a large carton of eggs being stored above a covered container of cooked shredded chicken, I recommended moving the eggs over to the side with other raw animal foods. Corrective Actions: Protect ready-to-eat foods, including ice, by keeping them covered and separated from possible sources of contamination. Separate raw animal foods during storage, preparation, holding, and display from: a. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables; b. Cooked ready-to-eat food; c. Fruits and vegetables before they are washed; and d. Frozen, commercially processed, and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
• Observed the inside of the ice machine soiled. The person in charge will drain, wash-rinse-sanitize, and refill the machine. Corrective Actions: Clean surfaces of utensils and equipment contacting food that is not a time/temperature control for safety food, such as ice bins, at a frequency necessary to preclude accumulation of soil or mold.
• Observed a stainless-steel container of queso with the date as 7/7, but upon discussion with the person in charge it was put into the container on 7/9. There was also a large plastic container of tomato puree and house made salsa that did not have dates on them. Corrective Actions: Refrigerated ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F (5°C) or less for a maximum of seven days. The day of preparation shall be counted as day 1.
• Observed a spray bottle of blue cleaner being stored next to, and above, drink syrup dispensers and above single use articles. The person in charge relocated the bottle. There was also a container of Vaseline on top of the dish machine. Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
• Re-caulk the handwashing sinks, and the three compartment sink, to include the seam that is below the top seam against the wall. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls.
• The person in charge was unable to provide a valid chlorine test kit. The person in charge will purchase a new test kit. A sample amount of test strip will be left with the person in charge for use until a new kit is received. 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 seals/gaskets around the deep freezers soiled, black mold-like substance under the caulk at the 3-compartment sink, and the outside doors of some equipment soiled. Corrective Actions: Clean non-food contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
• Observed the toilet, in the first single toilet room on the right, not flushing, the person in charge will have it repaired. Corrective Actions: A plumbing system shall be maintained in good repair.
• Observed the door for the family toilet room is not self-closing, and the doors for the two single toilet rooms do not close tightly. Corrective Actions: A toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

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:

• Flying Insets Reported Throughout Fredericksburg Eatery: Inspection
• Fake Crab Mislabeled On Menu Part Two: Fredericksburg Inspections
• 19 Violations Reported At Fredericksburg Restaurant: Health Inspection
• Imitation Crab On Menu As Authentic Crab At Fredericksburg Restaurant
• Bucket Of Bones Stored Uncovered In Freezer: Restaurant Inspections
• Source Of Mushroom Powder Questioned: Fredericksburg Food Inspections
• Milk Shake Dispenser Not Sanitized As Required: Health Inspections
• Swarms Of Flies In Cooking, Prep Areas At Fredericksburg Restaurant
• Flying Insects Reported At 4 Fredericksburg Restaurant Kitchens
• Chewing Gum, Eating In Food-Prep Area: FXBG Restaurant Violations
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