Fake Crab Mislabeled On Menu Part Two: Fredericksburg Inspections

FREDERICKSBURG, VA — Summer is usually the time for blockbuster sequels at the movie theaters. But when it comes to restaurant inspections in Fredericksburg, imitation crab meat passed off as the real thing on a menu seems like a sequel that no one asked for or wanted to see.

On June 11, a Fredericksburg restaurant kitchen was cited for a violation after a Rappahannock Area Health District inspector reported seeing imitation crab meat presented as authentic crab meat on the menu.

Then, on June 27, a health inspector reported seeing imitation crab not identified as such for the crab rangoon and happy family food items on the menu of another Fredericksburg restaurant.

"Food shall be safe, unadulterated, and, as specified in 12VAC5-421-890, honestly presented," the inspector noted in their report.

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

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

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

Here are the inspections reported by Rappahannock Area Health District inspectors from June 25 to June 30.

Daybreak Coffee (UB43693)

1 Autumn Drive Stafford, VA 22556
Status: Permitted

MOST RECENT INSPECTION
Mobile Food Unit | Routine
June 30, 2024

Observations & Corrective Actions

• Observed an opened jar of 2% milk cold holding at improper temperature (46 degrees F) stored in the Thompson" homestyle refrigerator (50 degrees F) by the coffee syrups. Person in charge (PIC) stated the milk has been stored in unit for about four hours. Ice build up was observed on the back of the unit. Milk was discarded. PIC will unplug the unit to defrost and monitor the temperature (corrected). Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• The "Thompson" homestyle refrigerator (50 degrees F) is not maintaining a proper temperature of 41 degrees or below. Corrective Actions: Ensure the cold holding unit is maintaining a proper temperature of 41 degrees or below.

Jen's Pizza Den

175 Cambridge Street Falmouth, VA 22405
Status: Permitted

Full Service Restaurant | Routine
June 29, 2024

Observations & Corrective Actions

• Direct connection exists at the 3 compartment sink and sewer line. No air gap between the sink sewer line and the water line. Corrective Actions: An indirect connection must be provided.
• Observed the ceiling tiles in the kitchen, in the front of the house, above the beverage dispensing unit in the lobby, in the male toilet room, and in the female toilet room are absorbent, not smooth, and not easily cleanable. Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.

Pop Pop's Kettle Corn Vending Truck (VA KETTLE)

9404 Highgate Way Fredericksburg, VA 22407
Status: Permitted

Mobile Food Unit | Routine
June 29, 2024

• No Violations Reported

Billikens Smokehouse

623 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Follow-Up
June 28, 2024

Observations & Corrective Actions

• Bar handwashing sink is not accessible due to hot water turned off. The person in charge reported a plumber has been contacted. Corrective Actions: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
• Observed Quaternary Ammonium sanitizer test kits are expired. The operator reported she would order new test kits today. Corrective Actions: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Sonic Drive In

10045 PATRIOT HWY Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
June 28, 2024

Observations & Corrective Actions

• Observed the inside of the large ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed walls, floors and ceilings including air vents 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.

Zynda Apothecary

1009 Princess Anne St Fredericksburg, VA 22401
Status: Permitted

Fast Food | Follow-Up
June 28, 2024

Observations & Corrective Actions

• The person in charge could not provide documentation dietary supplements which may be placed into beverages prepared for customers upon request are registered with the FDA. Dietary supplements added to beverages which were previously approved include mushroom powders and pea protein. Also observed the facility is now adding dietary supplements packaged in the facility to beverages upon a customer's request and the facility is not under inspection as a dietary supplement manufacturer. Discontinue use until adequate documentation is provided to the health department. Corrective Actions: Food shall be obtained from sources that comply with the Law.
• Observed yogurt in the 3 door reach in cooler at 48 degrees F. The unit was found holding at 48 degrees F. The yogurt has been in the unit over 4 hours and was voluntarily discarded. The operator reported a technician is scheduled to provide service to the unit. Discontinue holding TCS foods in the unit until serviced by a technician. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• The facility is packaging dietary supplements labeled as teas for retail sale and is not under inspection as a dietary supplement manufacturer. The facility is making progress to address this issue through new labels. Corrective Actions: Cease use of unapproved additives or the use of approved additives in amounts exceeding those allowed by food additive regulations. Additives inappropriately used could result in foodborne illness including allergic reactions.
• The facility has Chlorine test kit (expires 6/2024) and has unapproved Chlorine-based cleaner which is not approved for use on food contact surfaces. The facility has Steramine tablets but absence of a test kit to monitor sanitizer concentrations. Provided Steramine test kit to the operator during the inspection. Discussed correct Chlorine sanitizer to purchase. Corrective Actions: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Papa Johns Pizza #285

3940 Plank Rd Suite W Fredericksburg, VA 22407
Status: Permitted

Carry Out | Routine
June 28, 2024

Observations & Corrective Actions

• Observed metal shelving units throughout the facility rusted. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
• Observed no covered receptacle in the employee toilet room. Corrective Actions: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Holiday Inn Express Fredericksburg Southpoint

10235 Patriot Hwy Fredericksburg, VA 22407
Status: Permitted

Continental Breakfast | Routine
June 28, 2024

Observations & Corrective Actions

• Observed the interior of the micowave heavily soiled. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• Observed the following non food contact surfaces in need of cleaning: 1. Exterior of micowave 2. Exterior of oven 3. Interior of juice machine on the buffet line 4. Shelving . Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Szechuan D'lite

70 Doc Stone Road Suite 111 Stafford, VA 22554
Status: Permitted

Full Service Restaurant | Routine
June 27, 2024

Observations & Corrective Actions

• Observed lack of managerial control due to the following: 1) improper temperatures of cold holding foods. 2) wrong sanitizing solution. 3) datemarking of TCS/RTE foods. 4) improper handwashing. Corrective Actions: The person in charge shall ensure that: 1) Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing. 2. Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt. 3) Employees are verifying that foods delivered to the food establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented. 4) 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. 5) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. 12. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets.
• Observed the following improper hand washing procedures: 1) food employee lathered soap first before rinsing hands 2) food employee only rinsed their hands before conducting a food task. 3) employee only rinsed hands after coming in contact with a chemical. Instructed food employees to 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
• Observed food employee rinse a mug in the front hand sink. Employee instructed to not use hand sink other than for handwashing. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing
• Observed imitation crab not identified for the crab rangoon and happy family food items on the menu. Corrective Actions: Food shall be safe, unadulterated, and, as specified in 12VAC5-421-890, honestly presented.
• Observed a soiled sauce bottle and stainless-steel bowl directly touching food in the prep cooler. Items were removed. Corrective Actions: Food shall only contact surfaces of: 1. 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. 2. Single-service and single-use articles. 3. Linens, such as cloth napkins, as specified under 12VAC5-421-560 that are laundered as specified under 12VAC5-421-1920.
• Observed a container of uncovered raw shrimp sitting in water stored over RTE foods in the walk-in cooler. Corrective Actions: Food shall be protected from cross contamination by: separating raw animal foods during storage, preparation, holding, and display from: 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. 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.
• Through discussion with the person in charge the food contact surface of the meat grinder is only being washed with hot water and sanitized and the thin probe thermometer is only being sanitized. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• Observed the following food contact surfaces soiled to the sight and touch: 1) interior of containers over the 3-comp sink. 2) knives on the knife rack. 3) knife in between the prep cooler and prep table on the cookline. 4) food contact surfaces of the meat mixer and grinder. Containers and knives were removed for cleaning. Corrective Actions: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
• Observed untreated hard-shell eggs at 48 degrees F (surface temp) in the reach in cooler on the cookline. The ambient temperature of the unit read 50 degrees F. The eggs were kept in the unit overnight. PIC voluntary discarded the eggs. Temperature of unit was turned down. Observed the unit temperature lowering to 41 and below when checked again. Corrective Actions: Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment that maintains an ambient air temperature of 45°F (7°C) or less.
• Observed the following TCS foods held at improper temperature in the reach in cooler on the cookline: 1) cooked noodles (44 degrees F), 2) two containers of cooked pork dumplings (43 degrees F), 3) pork roast (50 degrees F), 4) breaded chicken (48 degrees F). Temperature of the unit read 50 degrees F. All foods were kept in the unit overnight and were voluntarily discarded. Temperature of the unit was turned down. In addition, observed the following TCS foods held at improper temperature in the reach in cooler in front of the fryers: 1) two containers of crab rangoon (46 degrees F), 2) breaded chicken (50 degrees F). Items were taken out of the walk-in cooler at 11:00am. Facility has 2.5 hours to bring down the temperature of the foods. Items were relocated to the walk-in freezer for a quick-chill. Temperature of the unit was lowered. Observed the temperatures of both units lowering down to 41 and below when checked again. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed cooked breaded chicken in the walk-in cooler date marked with the preparation date of June 23rd and discard date of June 30th, exceeding 7 days. Instructed operator to re-date label with June 29th as the discard date. Corrective Actions: refrigerated ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations. 1. The day the original container is opened in the food establishment shall be counted as day 1. 2. The day or date marked by the food establishment shall not exceed a manufacturer's "use by" date if the manufacturer determined the "use by" date based on food safety.
• Observed chemical spray bottles not labeled with common brand name. One spray bottle was voluntarily discarded. Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
• Observed openings at the screen and back doors when completely shut and conduit lines running through the ceiling tiles. Corrective Actions: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls and ceilings. 2. Closed, tight-fitting windows. 3. Solid self-closing, tight-fitting doors.
• Observed small crawling insects on the floor in front of the back door. 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 as specified under 12VAC5-421-3360, 12VAC5-421-3440, and 12VAC5-421-3450. 4. Eliminating harborage conditions.

• Through discussion with the person in charge, whole vegetables are not washed before preparing and cooking them. Corrective Actions: Whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
• Observed the following in need of re-caulking: 1) 3-comp sink. 2) prep sink. 3) mop sink. 4) both restroom sinks. 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 the following in poor repair: 1) rust on the exterior of walk in cooler and prep cooler. 2) shelving throughout. 3) broken thermometer in the reach in cooler on the cookline. Corrective Actions: Equipment shall be maintained in a state of repair.
• Observed pork dumplings stored in re-used plastic food containers in the reach in cooler on the cookline. The lids are not easily cleanable. 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 internal angles, corners, and crevices. 4. Finished to have smooth welds and joints
• Facility had chlorine bleach not made for food contact surfaces. No sanitizer was in use at the time. Food employee left facility to obtain the correct bleach for food contact surfaces. Once employee returned, chlorine bleach was made in a wiping cloth bucket with the right concentration. Corrective Actions: Cleaning agents that are used to clean equipment and utensils as specified under Article 6 (12VAC5-421-1770 et seq.) of this part shall be provided and available for use during all hours of operation.

• Observed test strips for chlorine bleach expired. Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
• Observed the following in need of deep cleaning: 1) interior and exterior of all equipment. 2) shelving throughout. 3) sides of the prep cooler and table on the cookline. 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 long hose connected to a spray nozzle attached to the mop sink faucet. Provided backflow prevention handout. 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. 2. Installing an approved backflow prevention device as specified under 12VAC5-421-2210.
• Observed a large amount of trash on the sides of the outside dumpster. 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.
• Observed the following in need of deep cleaning: walls, ceiling tiles/vents and mop sink. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed the following in poor repair: back screen door, ceiling lights out, and broken floor tiles. Corrective Actions: The physical facilities shall be maintained in good repair.
• Observed two foot candles in the walk- in cooler, zero foot candles in the walk in freezer, and twelve-foot candles on the cookline. Corrective Actions: At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): a. At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption. b. Inside equipment such as reach-in and under-counter refrigerators. c. At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. 3. At least 50 foot candles (540 lux) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• Observed the hood filters over the cookline and fryers heavily soiled. Corrective Actions: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
• Observed employee belongings throughout the kitchen. Corrective Actions: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Robin's Nest

3380 Shannon Airport Cir Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
June 27, 2024

Observations & Corrective Actions

• Observed a heavy layer of frost in the ice cream freezer, preventing proper cleaning of the unit. Corrective Actions: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The following non-food contact surfaces were observed soiled: 1- the box fan in the kitchen, 2- The upsplash on the coffee maker, 3- the top of the homestyle reach in cooler. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The wall behind the flattop grill and the baseboards in the kitchen were observed soiled. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Starbucks Coffee Co

10693 Courthouse Rd Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
June 27, 2024

Observations & Corrective Actions

• Observed employee with a beard handling food with proper beard guard. 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.

Super 8

557 Warrenton Road Fredericksburg, VA 22406
Status: Permitted

Continental Breakfast | Routine
June 27, 2024

Observations & Corrective Actions

• There was no sanitizer available in the facility at the start of the inspection. EHS provided stermamine tablets and test kits. Person in charge will order the items right away. Corrective Actions: Provide bleach for sanitizing wares during all hours of operation.
• Inadequate backflow prevention device was observed on the coffee machine. Install a backflow prevention device that does not need to be turned on and off manually. Corrective Actions: Obtain an adequate backflow prevention device.

Dunkin Donuts/Baskin Robbins

10708 Patriot Highway Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
June 27, 2024

Observations & Corrective Actions

None of the employees were wearing head coverings. One of the employees needs a beard guard. Head coverings were donned during inspection. 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.

Iztac Mexican Cantina

10649 Spotsylvania Avenue Fredericksburg, VA 22408
Status: Permitted

Full Service Restaurant | Routine
June 27, 2024

Observations & Corrective Actions

• Observed lack of active managerial control , person in charge is not monitoring the following: 1. TCS foods cold holding temperatures 2. Cooling temperature of TCS foods and cooling methods 3. Could not provide employee health policy or clean up procedure 4. Not monitoring sanitizer PPM at dishwasher or three compartment sink 5. Not wash ,rinsing and sanitizing dishes and equipment Corrective Actions: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
• Person in charge could not provide an employee health policy. EHS provide a sample to the person in charge. Corrective Actions: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
• Facility could not provide procedures for responding to vomiting and diarrheal events. EHS provide a sample to the person in charge.
• Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
• Observed the interior of the ice machine and interior of soda gun in bar area heavily soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed dishwasher in use during the inspection .When EHS tested the dishwasher 0 PPM measured. EHS instructed the person in charge not to use the dishwasher until it can be serviced and is sanitizing properly. Facility will be using the three compartment sink to sanitize all dishes and equipment. Corrective Actions: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
• Observed the interior of the micowave soiled. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• Observed queso cheese sauce in a large plastic container inside the walk-in cooler at 46 degrees .Through discussion with the person in charge the queso cheese sauce was made the day prior to the inspection and places in the walk-in cooler. Queso 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 inside the prep cooler cut salad mix at 51 degrees and 2% milk at 47 degrees. Through discussion with the person in charge foods were placed in the prep cooler two days prior to the inspection .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 TCS foods prepared in the facility without a labels. THrough discussion with the person in charge foods were made a couple days prior to the inspection . During the inspection foods were labeled . 1. Pork soup 2. Salsa 3 .Queso. 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 foods in large plastic containers. EHS discussed with the person in charge cooling foods in shallow stainless steel containers. EHS will email the person in charge cooling logs and handouts.
• Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• Observed five insect control device with exposed dead insects hanging from the ceiling above the ice machine ,chip drawer, Knive rack, three comparment sink and the dry storage area .During the inspection all device were removed and discarded. 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 equipment in poor repair : 1. Rubber spatula chipped 2. Several plastic food storage containers cracked and broken. 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 several cutting broads heavily scored and stained. Corrective Actions: Discard, replace or repair utensils to provide proper operation, accuracy, functioning, maintenance, and cleanability.
• Person in charge could not provide a testing kit for the Sink and Surface sanitizer being used at the three compartment sink.EHS provide a sample during the inspection. Corrective Actions: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• Observed inside the three compartment sink basin are unable to be pluged up to hold water .EHS instructed the person in charge to use large plastic containers inside the basin for wash, rinse and sanitizing dishes . During the inspection the person in charge went to the store to purchace stoppers for the sinks. Corrective Actions: A plumbing system shall be maintained in good repair.
• Observed walls ,floors and ceilings throughout the facility in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Applebee's Neighborhood Grill & Bar

2851 Plank Road Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Follow-Up
June 26, 2024

• No Violations Reported

Eats Burgers

701 Lafayette Blvd Fredericksburg, VA 22401
Status: Permitted

Fast Food | Follow-Up
June 26, 2024

• No Violations Reported

Applebee's Neighborhood Grill & Bar

1000 Stafford Market Place Stafford, VA 22556
Status: Permitted

Full Service Restaurant | Follow-Up
June 26, 2024

Observations & Corrective Actions

• Observed long hose with a spray nozzle connected to the water line via a hose bibb vacuum breaker which is not designed for continuous pressure. The water was turned on and leaking out of the spray nozzle. During the inspection the water was turned off. Instructed the person in charge the water is required to be turned off when not in use or install a dual check valve with atmospheric vent which is designed for continuous pressure. Backflow prevention handout was provided during routine inspection on 5/30/2024. 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.

Scafa's

10349 Courthouse Road Spotsylvania, VA 22553
Status: Permitted

Full Service Restaurant | Routine
June 26, 2024

No Violations Reported

Vocelli's Pizza

754 Warrenton Road Suite 105 Fredericksburg, VA 22406
Status: Permitted

Carry Out | Routine
June 26, 2024

Observations & Corrective Actions

• Person in charge could not provide the written documentation of the employee health policy. Document 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.
• Observed food employee lather soap without rinsing hands before washing hands. 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
• Observed can opener in need of cleaning. Can opener removed for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed RTE foods not date marked in the walk-in cooler. Corrective Actions: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. 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.
• Observed chemical spray bottles not labeled with common brand name. Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
• Observed a chemical spray bottle on a shelve over a prep cooler. Spray bottle was relocated. Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning. 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This subsection does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• Observed back door not self closing. Corrective Actions: outer openings of a food establishment shall be protected against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls and ceilings. 2. Closed, tight-fitting windows. 3. Solid self-closing, tight-fitting doors.
• Observed the following in poor repair: 1) lid of pizza prep cooler. 2) ice buildup in reach in freezer. 3) rust on prep cooler units. Corrective Actions: Equipment shall be maintained in a state of repair.
• Person in charge could not provide test strips for chemical sanitizer. 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) shelving throughout kitchen. 2) exterior of pizza oven. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the floors, walls, floor drain under 3CS, mop sink, and ceiling tiles in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Five Guys

1661 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Fast Food | Follow-Up
June 26, 2024

• No Violations Reported

Holiday Inn Express Hotel & Suites

560 Warrenton Rd Fredericksburg, VA 22406
Status: Permitted

Continental Breakfast | Routine
June 26, 2024

Observations & Corrective Actions

• Observed employee drinking container on the rolling trolley in the kitchen not covered. PIC covered container. Corrective Actions: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result. A. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: 1. The employee's hands. 2. The container. 3. Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed two chemical spray bottles without common brand name. PIC labeled the bottles.
• Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
• Observed cereal in three bulk containers without nutrition label/facts in the breakfast area. Corrective Actions: Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if: 1. A health, nutrient content, or other claim is not made. 2. There are no state or local laws requiring labeling. 3. The food is manufactured or prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
• The PIC could not provide valid and correct test kit to test chemical sanitizer. 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 walls behind the 3-comp and ceiling tiles over cabinets in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Children of America Doc Stone, LLC

75 Dunn Drive Stafford, VA 22554
Status: Permitted

Child Care Food Service | Routine
June 25, 2024

Observations & Corrective Actions

• Observed interior of the microwave oven in need of cleaning. The operators reported the microwave oven was not used for breakfast service. 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 the 3 compartment sink, handwashing sink and sealed wooden board along the counters in the kitchen and the toilet room hand sinks used by staff require sealing to the adjacent wall or equipment (countertops). Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed the exterior and interior of cabinets in the kitchen are in need of cleaning, observed a sticky residue. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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:

• 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
• Raw Shrimp Stored Next To Raw Chicken: Fredericksburg Restaurant Inspections