Fredericksburg Health Inspections: 24 Violations At 1 Restaurant

FREDERICKSBURG, VA — Several facilities in the Fredericksburg area recorded violations during recent inspections from the Rappahannock Area Health District. Inspectors conducted the most recent visits between March 1 and March 7.

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

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.

They 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 they 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."

Here are the most recent violations as listed by the Rappahannock Area Health Department:

• Country Inn & Suites, 656 Warrenton Road Fredericksburg, VA 22406
  • Date inspected: March 1
  • Total violations: 17
    • The breakfast attendant, who is preparing foods for breakfast service could not communicate reheating for hot holding temperatures, describe correct sanitization of food equipment, cold holding temperatures and was not aware food contact equipment shall be sanitized. Strongly encouraged food safety training. The person in charge arrived toward the end of the inspection.
    • Absence of active managerial control observed during the inspection. The person in charge is not monitoring temperatures of TCS foods during cold holding, improper handwashing and handwashing procedures observed, and food employees are not sanitizing food contact equipment, through discussion with the breakfast attendant.
    • The person in charge reported the food establishment has a certified food protection manager but could not provide a certificate. Instructed the person in charge to email the certificate and ensure the certificate is available on site for review during inspections.
    • The person in charge could only provide employee health training for herself. Instructed the person in charge to train employees in a verifiable manner and provide signed employee health documentation to the regulatory authority.
    • The breakfast attendant, who was the only employee on site preparing and serving food, was not able to communicate foodborne illnesses and symptoms. Training was provided during the inspection to educate the employee on symptoms and illnesses requiring reporting and discussed exclusion requirements for vomiting and diarrhea. The person in charge reported she was not trained on employee health yet (recent hire). Discussed the importance of employee health training of food staff prior to commencing food preparation duties.
    • Observed a food employee rinse their hands in the handsink. Instructed the food employee to wash their hands with soap and water.
    • Observed a food employee handle personal articles and prepare to don disposable gloves to engage in food preparation tasks without washing their hands. Instructed food employee to wash her hands during the inspection.
    • Observed food debris and an empty sanitizer bucket in the only handwashing sink in the kitchen. The bucket was removed during the inspection. Instructed the operator to clean the sink.
    • Observed interior surfaces of the only microwave oven soiled.
    • Observed the following TCS foods cold holding at improper temperatures inside the 2 door upright cooler: Yogurt (49, 46 degrees F), Milk (43-45 degrees F), hardboiled eggs (44-45 degrees F), Yogurt (45-46 degrees F), individual cream cheese (44, 44 degrees F), hardboiled eggs (44, 44 degrees F); milk (43-45 degrees F). The person in charge reported the foods have been in the unit since Saturday when the facility received the food delivery. During the inspection the foods were voluntarily discarded, and a technician contacted to lower the temperature. Observed numerous foods were retained in the cardboard packages which may be inhibiting cold holding temperatures. Discussed more frequent deliveries.
    • The food establishment is offering waffles using time as a public health control and could not provide written documentation. The waffle batter is discarded at the end of the breakfast service (3 hours). Provided time as a public health documentation during the inspection. Ensure documentation is retained on site for review during inspections.
    • Observed two wet wiping cloths hanging over the 3 vat sink basins. During the inspection the wiping cloths were placed in Chlorine sanitizer.
    • Observed single use utensils (spoons/knives) stored in a plastic container in the breakfast area unprotected, laying flat in different directions.
    • Observed accumulation of debris on the following nonfood contact surfaces: Significant accumulation on the upsplash of the juice machine, upsplash of the coffee brewer and cabinets throughout.
    • Observed accumulation of debris around the dumpster enclosure (mattress).
    • Observed floors and floor mats in the kitchen in need of cleaning.
    • Observed employee personal articles (coat) on shelving used to store single use articles and on countertops which foods are portioned/prepped, and equipment is stored (purse, cell phone). Also observed employee foods in freezer and refrigeration units. Discussed segregating and labeling employee foods.
• Decatur's Crabs, 2022 Plank Road Fredericksburg, VA 22401
  
  • Date inspected: March 1
  • Total violations: 4
    • The person in charge was unable to provide written verification the employees and received training in regards to Employee Health. Sample Employee Health policy was left at the person in charge.
    • The exteriors of the chest freezer and the upright freezer are covered with rust. Also, the interior walls and the floor in the walk in cooler are corroded and rotting away.
    • The wood cull sticks and the counter top are bare wood.
    • Observed that the hose with a spray nozzle attached that was under pressure, was not equipped with a dual check valve backflow protection device.
• The Ultimate Food Operation (VA 19-740), 4300 Prestwould Court Fredericksburg, VA 22408
  
  • Date inspected: March 1
  • Total violations: 3
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • The interior of the microwave oven was observed soiled. Oven was cleaned during inspection.
    • The certified food manager could not provide a small diameter food temperature measuring device.
• Chick-Fil-A, 4220 Plank Road Fredericksburg, VA 22407
  
  • Date inspected: March 1
  • Total violations: 5
    • The person in charge could not provide written documentation concerning employee health training.
    • Observed that the dishwasher placed the equipment in the sanitizer then immediately removed it without keeping it in the sanitizer for at least 30 seconds. The person in charge discussed this with the employee.
    • Observed that the doors on the reach in coolers and the storage cart across from the breading station require cleaning.
    • Observed that the rethermolizer is missing an automated back flow preventer.
    • Observed that several of the hood filters require cleaning.
• Vivify Burger and Lounge, 314 William Street Fredericksburg, VA 22401
  
  • Date inspected: March 1
  • Total violations: 4
    • Person in charge was unable to provide written proceduers for how the facily would clean up bodily fluids. EHS provided a VDH copy and advised person in charge to rewrite sample plans if needed to fit the facility needs.
    • Observed the upper parts of the microwave soiled with food debris.
    • Observed shelving throughout the facility (holding clean equipment and dried foods) that require cleaning.
    • Observed some dusty ceiling tiles in the kitchen and soiled light shields.
• My Wife's Pizza & More, 2010 Princess Anne St Fredericksburg, VA 22401
  
  • Date inspected: March 1
  • Total violations: 8
    • Person in charge was unable to provide a Certified Food Protection Manager certification.
    • Person in charge provided an employee health policy but was not signed. During the inspection the person in charge (only employee at the facility during the inspection) signed the policy.
    • Person in charge was unable to provide written procedures for how the facility will clean up bodily fluids. EHS provided a copy during the inspection, informed the PIC to adapt and change the policy to fit the facility needs.
    • Observed the upper interior surfaces of the microwave were heavily soiled.
    • Observed two cutting boards heavily stained and no longer seem cleanable.
    • Person in charge provided an expired 4/2022 test kit for the chemical sanitizer used in the facility.
    • The following non food contact surfaces require cleaning: 1. caulking at the 3 compartment sink 2. bottom shelves of cooling and freezer units 3. metal/wire racks throughout the facility including the walk in cooler.
    • Observed the following in poor repair: 1. 6 blown out light bulbs throughout the kitchen area 2. 1 missing and 1 loose ceiling tile in the employees bathroom.
• Osan Japanese Restaurant, 707 Caroline Street Fredericksburg, VA 22401
  
  • Date inspected: March 2
  • Total violations: 11
    • Person in charge was unable to provide written procedures for how the facility cleans up bodily fluids.
    • Observed an employees open beverage container (a cup of coffee) near food preparation areas. During the inspection drink was removed.
    • Observed in the front sushi area the toaster oven used for the eel was heavily soiled with food debris.
    • Observed the sides of the interior of the ice machine soiled with what appeared be splashes from a beverage.
    • Observed two big pots of marinade/sauce made the night prior left to cool at room temperature overnight. Temperature of the marinade/sauce was 69 and 70 degrees F. EHS discussed proper cooling methods with the person in charge. Pots of sauce were discarded for safety.
    • Observed a food employee stick their glove hands inside a container of bleach water to soak a wiping cloth, employee then proceeded to touch a sushi roll with the same gloves. EHS asked the employee to discard the sushi.
    • Observed two oxygen reduced packaged red snapper filets thawing in a reach in cooler. EHS explained to the person in charge proper thawing procedures for ROP fish. Fish was discarded for safety.
    • Observed food employees working without beard restraints.
    • Observed stainless steel containers and plastic drinking cups that were stored stacked while still wet.
    • Observed the following non food contact surfaces that require cleaning: 1. Fryer cabinet 2. bottom shelf of the upright freezers 3. sides of cooking equipment 4. top suface or cooking range.
    • Floors under equipment and walls behind food preparation areas require cleaning.
• Logan's Roadhouse, 3106 Spotsylvania Mall Drive Fredericksburg, VA 22407
  
  • Date inspected: March 2
  • Total violations: 17
    • Observed a food employee grab a raw steak from a cooling unit, food then proceeded to other tasks while still wearing the same gloves they used to touch the raw steak. EHS asked food employee to remove gloves and wash hands.
    • Observed a member of the waiting staff wash hands by rinsing hands with water only to prepare a salad.
    • Observed 2 knives,1 spoon inside and 1 whisk in three separate kitchen and bar hand sinks. Items were removed and relocated to the ware washing area.
    • Observed 4 uncovered prepped salads and 1 rib rack stored directly on the soiled surfaces of a cooling unit. Person in charge discarded the foods.
    • Observed ALL of the microwaves in the kitchen area were extremely soiled and require immediate cleaning.
    • Person in charge and staff are not monitoring proper sanitization of equipment. At the time of the inspection the hot water sanitizing dish machine and chemical sanitizing dishmachine were not working properly. After several attempts the hot water dish machine reached the highest temperature of 146 degreees F, and the chemical sanitizing dish machine in the bar area was registering 0 parts per million. Also at the 3 compartment sink area 0 parts per million were being dispensed from the chemical dispenser. Chemicals were changed at the 3 compartment sink, 200 parts per million achieved. EHS advised person in charge to manually sanitize dishes until a technican comes look at it.
    • Observed the following soiled equipment and utensils 1.two stainless steel container-removed to the 3 compartment sink 2.one pair of tongs- removed to the 3 compartment sink 3. the meat slicer.
    • Observed the upper interior surfaces of the ice machine soiled with black mold like growth.
    • Observed the following foods not properly reheated for hot holding. Per discussion with the person in charge the following foods were placed in a warming cabinet 30 minutes prior to the inspection: 1. Two containers of white gravy 50 degrees F 2. One container of sautéed mushrooms 50 degrees F Foods were reheated in a microwave, 174 degrees F for the two containers of white gravy and 186 degrees F for the mushrooms. Discussed proper reheating methods with the person in charge.
    • The following foods were found hot holding out of temperatures inside a warming cabinet: Per discussion with the person in charge foods the following foods were placed in the cabinet 2.5 hours prior to the inspection: 1. One container of brown gravy 123 degrees F 2. One container of sauteed mushrooms 119 degrees F 3. One container of sauteed onions 114 degrees F Foods were discarded for safety.
    • Observed food employees working while not wearing any hair or beard restraints.
    • Observed food employees working while wearing wrist jewelry.
    • Observed numerous stainless steel containers stored stacked while still wet.
    • Observed containers of soup and tea spoons stored with the food contact surface facing upwards at the servers area.
    • Observed the following non food contact surfaces that require cleaning: 1. Inside surfaces, doors, handles of ALL freezing and cooling units 2. handles of equipment throughout the facility 3. inside surfaces of fryer cabinets 4. racks in the walk in coolers 5. upsplash of tea brewer 6. sides and wheels of equipment all throughout the cook line
    • Observed hand sinks throughout the kitchen heavily soiled with food debris.
    • The following facilities were observed in need of cleaning: 1. floors underneath equipment HEAVILY SOILED 2. floor drains 3. AC vents 4. walls behind cooking, prep areas, and walls of dish room 5. floors of walk in freezer and walk in coolers
• Buffalo Wild Wings #288, 1050 Stafford Market Place Stafford, VA 22556
  
  • Date inspected: March 2
  • Total violations: 11
    • Improper handwashing procedures observed. Employee washed hands for less than 10 seconds. Employee was instructed to rewash their hands. Observation was discussed with the person in charge.
    • Observed a food employee use the computer in the "To Go" area then enters the kitchen and apply gloves to engage in food preparation without first washing their hands. Employee was instructed to wash their hands.
    • Observed a food employee clean knives in the sanitizer bucket with gloved hands then engaged in food preparation without washing their hands. Observation was discussed with employee and PIC- Employee was instructed to wash their hands.
    • Observed three queso bowls and two tongs scoop require cleaning. PIC placed the items in the dish area for cleaning.
    • Per discussion with the person in charge the food contact surface of the thermometers used for time/temperature control for safety foods (TCS) are not being properly sanitized every four hours. Thermometers get wiped with alcohol wipes after each use then get washed and sanitized prior to closing. EHS explained to the person in charge cleaning frequency of utensils and equipment with TCS foods. Thermometers were removed to be properly sanitized.
    • Observed food employees working in the bar area and in the 'To Go" area without proper hair restraints.
    • Observed the following: 1) broken handle on one of the three microwaves located in the kitchen- duct tape was used on the microwave, 2) duct tape on one of the drawers cold holding units, 3) the sanitizer dispensing unit located in the bar need to be evaluated, 4) rusted can opener.
    • No chlorine test kit available.
    • Observed the following non-food contact surfaces require cleaning: 1) heat lamp, 2) oven door, 3) shelving units.
    • Observed the following: 1) ceiling tiles need to be adjusted, 2) crack floor tiles in the kitchen, 3) re-caulk 3 compartment sink, mop sink, and the hand washing (HW) sink in the back of the house by the WIC, 3) hole in the wall by the HW sink by the WIC.
    • Observed the floors and ceiling (to include vents) are in need of cleaning.
• Merit School of Leeland #31, 115 Primmer House Road Stafford, VA 22405
  
  • Date inspected: March 3
  • Total violations: 2
    • Observed the food contact surface of the following items to be soiled to the sight and touch: 1) two soiled bowls, 2) interior of three food containers' plastic lids. Items were moved to be washed.
    • Observed an unlabeled spray bottle that contained disinfecting spray. PIC labeled during the inspection with the common name.
• Fortune House, 282 Deacon Road Unit 108 Fredericksburg, VA 22405
  
  • Date inspected: March 3
  • Total violations: 24
    • Person in charge was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided an employee health policy to be read and signed by the employees.
    • The food employees were not aware of the foodborne illnesses that can be transmitted by food and the symptoms associated with foodborne illnesses. EHS provided adequate training and handouts.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. PIC was informed of the Food Regulations update on February 9, 2022. EHS provided a bodily fluid clean up sample.
    • Improper handwashing procedures observed. Employee washed hands for less than 10 seconds. Observation was discussed with the person in charge- employee was asked to rewash their hands.
    • Observed the 3 compartment sink being used for hand washing. PIC instructed the employee to use the hand washing sink.
    • Observed a food employee handle soiled dishes and personal belongings then proceeded to engage in food preparation without first washing their hands and donning gloves. Employee was asked to wash their hands.
    • No hand drying provisions were provided at the handwashing sink in the back of the house by the walk in cooler.
    • Crabmeat is offered on the menu in the "seafood combination" platter. Observed imitation crabmeat in the walk in cooler and the walk in freezer. per discussion with the person in charge, the imitation crabmeat is listed on the menu as crabmeat.
    • Observed the following items stored in the walk in cooler in uncovered containers: 1) cooked chicken, 2) cooked pork, 3) ready to eat tofu. A food employee covered the foods.
    • The food contact surfaces of several knives and stainless steel bowls were observed soiled to the sight and touch. Items were removed to be washed, rinsed and sanitized.
    • A date marking system is not in proper use for the prepared time/temperature control for safety (TCS) foods.
    • Observed a large container of peeled raw shrimp stored in standing water in washing basin of the 3 compartment sink (54'F), a bowl of unpeeled raw shrimp stored in standing water in the rinsing basin of the 3 compartment sink (52'F), a large container of raw chicken (59') stored on the counter. PIC stated the items were taken out of the freezer 30 minutes prior to temperature check- Items were moved to the walk in cooler.
    • Observed several of the cooling units without temperature measuring devices.
    • Observed a fly swatter stored directly on sealed cans of tomato ketchup on the shelving unit in the kitchen. Item was removed.
    • Observed uncovered container of Tofu stored on the floor in the walk in cooler. Item was relocated.
    • Observed several wet wiping cloths stored on the counter.
    • Observed the following: 1- single service cup used to dispense rice from the rice cooker, 2- a knife stored between the prep table and the sandwich prep unit. Items were removed.
    • Observed unwrapped single service articles stored directly in an shipping cardboard box for an e-commerce company.
    • Observed wooden shelves and several non-food contact surfaces throughout the kitchen with a non-smooth surfaces and not easily cleanable.
    • No valid chlorine testing kit available. Discussed purchasing a new test kit during the inspection.
    • Observed the following items in need of cleaning: 1) Fryer cabinets 2) the top of the fryers, 3) the non food contact surface of the interior of the refrigeration units, 4) shelving units, 5) the dishmachine.
    • Observed the following in need of repair: 1) the hood system is collapsing, 2) damaged ceiling tiles throughout the facility, 3) missing and cracked floor tiles in the walk-in cooler, 4) re-caulk three compartment sink and the hand washing sink by the walk in cooler.
    • Observed the walls, floors, and ceiling (including vents) are in need of cleaning.
    • Observed several employees' personal belongings stored next to food, single service articles, and equipment throughout the facility. The person in charge relocated the items.
• China Inn, 312 W Broaddus Ave Bowling Green, VA 22427
  
  • Date inspected: March 3
  • Total violations: 10
    • The cutting board along the prep unit was heavily stained. Board was taken to 3 compartment sink to be cleaned.
    • The interior surfaces of the microwave oven was observed soiled. The oven was cleaned during inspection.
    • The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: 1-the foil on the exterior of the larghe rice cooker and the cardboard boxes being used to store cooked wonton.
    • The lid of the large chest freezer is in need or repair. There is also a heavy layer if ice in the reach in freezer.
    • The following non-food contact surfaces were observed heavily soiled: 1- the outer surfaces of the reach in freezers, 2- the interior of the reach in freezers, 3- the wire shelving in the dry storage area, 4- the rear vents of the deep fryers, 5- the top of the prep unit, 6- outer surface of the large rice cooker. IN GENERAL, ALL EQUIPMENT SURFACES ARE IN DEEP OF A DEEP CLEANING.
    • The drain connection under the 3 compartment sink is leaking, the hand sink is slow to drain, and the faucet of the 3 compartment sink is leaking.
    • The following physical facilities are not cleaned as often as necessary to keep them clean: 1- the floors and walls behind and under the cooking equipment on the cook's line, 2- the ceiling tiles throughout the kitchen, 3- the floor sinks, 4- the floors underneath all equipment and shelving. IN GENERAL, ALL WALLS, FLOORS AND CEILINGS ARE IN NEED OF A DEEP CLEANING.
    • The cardboard covering the holes in the screen door is not smooth, non-absorbant and easily cleanable.
    • Observed that inadequate lighting was provided on the cook's line (8 foot candles) and prep area (10 foot candles).
    • The vents of the ventilation system above the cook's line are soiled with grease and grime. The HVAC vents in the kitchen were also heavily soiled.
• Stafford Senior Cafe, 1739 Richmond Highway Stafford, VA 22554
  
  • Date inspected: March 3
  • Total violations: 3
    • The person in charge could not provide written documentation concerning the cleaning procedures for bodily fluids.
    • Observed small flies in the storage cabinet and in the bag with the ice scoop (corrected).
    • Observed that the inside of the storage cabinets require cleaning.
• Tropical Smoothie Cafe, 15 South Gateway Drive Suite 113, Fredericksburg, VA 22406
  
  • Date inspected: March 6
  • Total violations: 2
    • Food establishment is using unapproved food additives (dietary supplements), the food employees could not provide documentation the manufacturer is registered with the FDA. Discontinue use until manufacturer information can be reviewed and approved.
    • Through discussion with the person in charge the food establishment has been using dietary supplements. During routine inspection conducted on 2/10/2023 the facility could not provide documentation verifying the products are received from a manufacturer registered with the FDA. Food source could not be verified. The person in charge reported the owner has the documentation; advised the person in charge to contact the owner to email documentation to the regulatory authority. Instructed the person in charge to discontinue use until food source is verified.
• Kabob Corner, 1631 Carl D Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: March 7
  • Total violations: 13
    • Person in charge was unable to provide an employee health policy. EHS provided a copy. EHS returned the next day with the inspection report delivery, PIC provided the signed employee health policy.
    • Person in charge was unable to provide the facilities written procedures for bodily fluid clean ups that may occur. EHS provided a copy of a VDH sample written procedures and advised to the person in charge to rewrite or adapt plan according to their facility needs.
    • Observed employees open top beverage containers set on a (not in use) flat top grill.
    • Observed a food employee wash their hands while wearing soiled gloves. EHS asked food employee to remove gloves and properly wash their hands.
    • Observed a green scrubbing pad inside the hand sink. During the inspection the scrubbing pad was removed.
    • Observed food employees using the same pair of scissors to cut into different types of raw meats as they are being grilled.
    • Observed the following utensils and equipment stored with clean equipment or left soiled 1. two heavily soiled knives on a knife strip 2. one pair of tongs hanging above the 3 compartment sink 3. the mixing attachment of the floor mixer.
    • Observed one container of tzatziki sauce cold holding at 60 degrees F in a reach in cooler. Food employee stated the container of sauce was left out overnight and put into the unit when staff came in the morning. The container of tzatziki sauce was discarded.
    • Observed two knives stored on a magnetic knife strip with the blade part of the knife heavily chipped and worn out.
    • Observed the following non food contact surfaces that require cleaning: 1. non food contact surfaces of floor mixer 2. wire shelving throughout the facility (walk in cooler, clean equipment shelf, etc) 3. top surfaces of the cooking range 4. inside surfaces of the oven.
    • Observed the floors of the following areas that require cleaning: floors of the chemical storage area, walk in cooler, and walk in freezer. Observed puddles of frozen raw chicken juices on the floors of the walk in freezer.
    • Observed the following unnecessary equipment and items to the facility: 1. one fryer, one flat top grill, one gyro machine being stored but not on use by the facility. 2. an employees bicycle in the chemical storage room.
    • Observed employees coats, mat and other belongings stored on shelves and on top of boxes in the dry storage area. Items were relocated.
• Taco Bell #15564, 730 Warrenton Road Fredericksburg, VA 22406
  
  • Date inspected: March 7
  • Total violations: 5
    • Observed a food employee touch the orders' screen with their gloved fingers then proceeded to engage in food preparation without first washing their hands and donning new gloves. Observation was discussed with the person in charge- EHS suggested for the employees will start knuckles to touch the screen.
    • Observed stainless steel containers stacked while wet after chemical sanitizing on wire shelving near the 3 compartment sink.
    • Observed accumulation of debris on the following nonfood contact surfaces: 1) exterior of the reach in freezer by the dishmachine area, 2) shelving units, 3) non food contact surface of the interior of the prep units.
    • Observed the following: 1) ceiling tiles and light shields need to be adjusted, 2) missing coving in the front of the house, 3) re-caulk 3 compartment sink and handwashing sink in the ladies' restroom.
    • Observed the floors, walls, and ceiling (to include celling vents and light shields) are in need of cleaning throughout the kitchen.
• Knights Inn, 23786 Rogers Clark Blvd. Ruther Glen, VA 22546
  
  • Date inspected: March 7
  • Total violations: 4
    • There is not a thermometer in the reach in cooler.
    • There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    • The ceiling in the kitchen is not smooth, durable, easily cleanable, and/or nonabsorbent.
    • Light bulbs in the kitchen are not shielded, coated, or otherwise shatter-resistant.
• Snowie of Central Virginia (VA UA92618), 12903 Macneil Ct Fredericksburg, VA 22407
  
  • Date inspected: March 7
  • Total violations: 1
    • Facility does not have an employee health policy. FDA form 1-B was provided for the facility's use.

The following facilities did not record any violations:

• Iztac Mexican Cantina
• Lewis & Clark Elementary School
• Kusina Filipino Restaurant and Gourmet
• Caroline Middle School
• Dwater Ice D'Lights (VA 992-912 TL)
• Edward E. Drew Middle School
• Madison Elementary School
• Salem Fields Learning Center