Fredericksburg Health Inspections: 25 Violations At 1 Restaurant

FREDERICKSBURG, VA — The Rappahannock Area Health District recorded violations at several facilities around Fredericksburg during recent inspections from Oct. 12 to Oct. 18.

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.

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

• Kumo Sushi Hibachi, 1251 Jefferson Davis Hwy Fredericksburg, VA 22401
  • Date inspected: Oct. 12
  • Total violations: 11
    • Observed a green scrub pad inside the handsink of the service area. During the inspection the scrub pad was removed from the handsink.
    • Observed one container of chopped lettuce and one head of cabbage stored uncovered in the walk in cooler. During the inspection foods were covered.
    • Observed the chemical sanitizing dish machine is not sanitizing, 0 parts per million were detected after several attempts of testing for the chemical sanitizing solution. EHS advised person in charge to manually sanitize dishes until a technician services the chemical sanitizing dish machine.
    • Observed one container of stored knives that were left unclean. During the inspection the container of soiled knives was relocated to the 3 compartment sink.
    • Observed the upper parts of the ice machine soiled with black mold like residue.
    • Observed several cutting boards heavily stained and scored.
    • Observed all of the metal shelves in the walk in cooler are rusted.
    • The following non food contact surfaces were observed in need of cleaning: 1. Inside and outside surfaces of cooling equipment 2. Handles of all cooking equipment 3. Outside surfaces of the dish machine 4. Outside surfaces of dry foods (rice and flour bins) 5. The metal racks inside of the walk in cooler were observed HEAVILY SOILED.
    • Observed several unused or broken down equipment stored in the back of the facility (2 refrigerators, generator, pressure washer). EHS advised person in charge to remove unused equipment from the facility.
    • Observed a lot of dry and encrusted food debris on the floors underneath equipment, walls and floor drains. Overall recommend a deep and thorough cleaning of the walls, floors and floor drains of the entire kitchen area.
    • Observed employees' keys, wallets, coat and one bottle of listerine stored near food preparation areas. During the inspection employees person items were relocated.
• Ledo Pizza & Pasta, 9849 Patriot Hwy Fredericksburg, VA 22407
  
  • Date inspected: Oct. 13
  • Total violations: 10
    • Observed food employee eating on prep counter with deli slicer next to prep unit. Food employee ceased eating during inspection.
    • Through discussion with food employee, utensils in contact with temperature control for safety (TCS) food are being cleaned and sanitized every 5 hours, rather than every 4 hours.
    • Observed butter with herbs on prep counter holding at 81F, rather than 41F or below as required. Discussed with Person in Charge using time-only procedures for herb butter.
    • Observed marinara, that is covered on the facilities Time as a Public Health Control document, was sitting out of temperature at 51F on prep unit without marking indicating time the food shall be used or discarded. After discussing with Person in Charge, the marinara was sitting out of refrigeration for 1 hour while prepping. The Person in Charge indicated the marinara is usually kept in refrigeration. The marinara was set back into the refrigerator to cool.
    • Observed spray bottle in warewashing area of food facility that was not labeled with the common name of the chemicals.
    • Observed food employees in kitchen area of food facility not wearing proper hair restraints such as hats or hair nets.
    • Observed soft pretzels stored in cardboard box in chest freezer near cook line of food facility, not a smooth and easily cleanable material.
    • Observed cardboard lining shelves next to chest freezer, stored with food and food equipment.
    • Observed label residue on non-food contact surfaces of cleaned and sanitized food container stored throughout facility. Observed residue on underside lid at salad prep unit. Observed an accumulation of static dust on floor fans throughout facility.
    • Observed personal items (phone, hat, wallet, jacket) stored on covered deli slicer on prep unit, rather than in a designated area. Observed apron and hat stored on shelf next to bagged food, rather than in designated area.
• Lee Hill Elementary School, 3600 Lee Hill School Drive Fredericksburg, VA 22408
  
  • Date inspected: Oct. 13
  • Total violations: 3
    • Observed spray bottle in mop sink room unlabeled. Person in Charge wrote common name of chemical on spray bottle during inspection.
    • Observed an accumulation of ice build-up in 2-door freezer next to ice machine, equipment is in need of repair.
    • Flooring in walk-in refrigerator observed to be soiled and is in need of cleaning.
• Fatty's Taphouse Seafood & Grille, 225 Garrisonville Rd Stafford, VA 22554
  
  • Date inspected: Oct. 13
  • Total violations: 25
    • Absence of active managerial control observed during the inspection. Observed the person in charge is not monitoring temperatures of TCS foods during reheating for hot holding, cold holding and cooling, and improper cooling methods observed.
    • The person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Updates to the food regulations were provided during routine inspection on 4/22/22. Provided sample clean-up procedures during the inspection.
    • Observed improper handwashing of staff: 1- Observed an employee touch their lip and then handle single use lid for salad dressing, 2- use their cell phone and then proceed to handle a plate and 3- breaded raw shrimp wearing single use disposable gloves, remove the gloves and then proceed to handle equipment. Instructed food employees to wash their hands and discussed handwashing when changing tasks with the operator.
    • Observed the hand sink is blocked by equipment in the beverage/salad preparation area. A handwashing sink is not easily accessible for food employees. Instructed the person in charge to relocate the equipment and ensure the hand sink is accessible.
    • Observed two oyster shellstock tags which were not labeled to identify when the last oyster was sold. Discussed requirements during the inspection.
    • The person in charge could not provide parasite destruction documentation for salmon, which may be cooked to order. The packaging does not indicate how the aquacultured fish is fed.
    • Observed the interior plastic lip of the ice machine and two vegetable peelers soiled. Observed buildup of debris on the underside of the ice machine plate which ice is dispensed from. Instructed the person in charge to use the ice for cooling only and clean the ice machine. The vegetable peelers were relocated to the dishwasher area for cleaning.
    • Observed the following TCS foods improperly cooled overnight in the walk in cooler: Chicken wings (43 degrees F), crab soup (48 degrees F), gumbo (43 degrees F), cooked potatoes (46, 43 degrees F). Observed the TCS foods stored in deep and covered plastic containers. The person in charge reported temperatures are not monitored. During the inspection the person in charge voluntarily discarded the foods for safety. Discussed methods to achieve rapid cooling and provided cooling handouts and temperature log.
    • Observed improper cold holding of the following TCS foods: 1- Prep cooler #1: Cooked chicken wings (45 degrees F), raw chicken (44 degrees F), crab cake mix (43 degrees F), raw steak (53 degrees F) and pastrami/corned beef (48 degrees F). 2- 2 door upright cooler #2- In house prepared French sour cream (71 degrees F), cooked mussels (68 degrees F), cooked roast beef (69 degrees F), 3- Prep cooler #3- lettuce (45 degrees F), cheese (48 degrees F), blue cheese crumbles (51 degrees F), in house prepared ranch dressing (47 degrees F), and milk (47 degrees F). and 4- The facility is not sifting flour used on raw shrimp at least once every 4 hours and the flour is held on the counter during operating hours. The person in charge reported the TCS foods were held in the refrigeration units overnight and voluntarily discarded for safety. Discussed sifting requirements for in use flour used on raw animal foods. During the inspection the person in charge contacted a technician for service. Discussed holding foods in small portions on ice during peak service times until the units are repaired.
    • Observed the in house prepared seafood chowder held in the walk in cooler exceeding 7 days from preparation. The food should have been discarded on 10/11/22. The person in charge voluntarily discarded the product for safety.
    • Observed the consumer advisory does not contain an adequate disclosure to describe the raw animal foods which may be prepared raw and/or undercooked, upon a customer's request or order.
    • Observed insect control device in the beverage area which emits a pesticide. During the inspection the operator removed and discarded the product.
    • Observed improper cooling methods to cool TCS foods. Cooked chicken wings, potatoes, gumbo and crab soup were observed stored in deep and covered plastic containers. The operator reported temperatures are not being monitoring during cooling. Discussed methods to obtain compliance such as cooling in shallow metal pans, using ice baths and cooling on a single layer in a sheet pan.
    • The person in charge could not provide a food thermometer. Discussed purchase of a thin-probed food thermometer.
    • Observed presence of flying insects by the dishwasher area. Contact pest control to inspection and service.
    • Observed absence of proper hair and beard restraints among food employees.
    • Observed the following in poor repair: Broken rotating mechanism and rust inside two microwave ovens, damaged colander and lids for food containers, cracked plastic plate inside the ice machine, cracked rinse temperature gauge on the dishwasher and chipped plates.
    • Observed the cook line hand sink, prep 3 vat sink and mop sink are not longer sealed to the adjacent walls.
    • Absence of a data plate in inform employees of operating requirements for the high temperature dishwasher.
    • Absence of an alarm to warm of low detergent levels.
    • Accumulation of debris on shelving throughout the facility, exterior of cooking and refrigeration equipment, top of dishwasher and gaskets of refrigeration equipment.
    • Observed water leaking out of the cook line faucet when the water is turned on and broken atmospheric vacuum breaker at the mop sink. Contact a plumber for repair.
    • Observed a long hose with a spray nozzle connected to a Y-connector at the mop sink in absence of adequate backflow prevention. During the inspection the hose and Y-connector were disconnected. Discussed purchase of a dual check valve with atmospheric vent backflow preventer. Backflow handout was provided to the operator.
    • Observed cleaning is needed throughout the facility. Recommend deep cleaning of floors, walls and ceilings.
    • Observed the following in poor repair: Chipped flooring, cracked ceiling light covers, hole in wall by the beverage area.
• Fredericksburg Expo & Convention Center, 2371 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: Oct. 15
  • Total violations: 4
    • The person in charge (PIC) could not provide an employee health policy for the food employees working in the kitchen. EHS provided a sample copy of the employee health policy. The PIC had the food employees sign the policy. (Corrected)
    • The following were observed uncovered: 1. Two containers of Dippin Dots in the chest freezer. 2. The oil in the 2 fryers. During the inspection, the PIC covered the food. (Corrected)
    • Observed the interior surface of the ice machine soiled.
    • Observed food employee preparing food without a hair restraint.
• Lee's Hill Golf Club, 10200 Old Dominion Parkway Fredericksburg, VA 22408
  
  • Date inspected: Oct. 17
  • Total violations: 5
    • The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility Facility provided with Employee Health Policy that was reviewed and signed by all available employees.
    • Observed an accumulation of residue on interior of ice machine, equipment is in need of cleaning.
    • Observed food equipment (food containers, cooking equipment) and single-use articles (single-use plates & utensils) stored under open stairwell in storage room.
    • Observed duct tape used on front opening area of ice machine, not a smooth and easily cleanable material.
    • Observed light out in mop sink area and in back storage room.
• Mama's Pizza, 5028 Plank Road Fredericksburg, VA 22407
  
  • Date inspected: Oct. 17
  • Total violations: 10
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a bodily fluid clean up sample.
    • Observed an employee handling soiled dishes then clean dishes without first washing their hands.
    • Observed raw shell eggs stored near ready to eat cheese and cooked chicken wings. Eggs were relocated.
    • Observed a container of meatballs (123-131'F) and a container of meat sauce (101-121'F) hot holding in the hot holding unit. Person in charge (PIC) stated items were taken out of the walk in cooler (WIC) about an hour prior to temperature check and stored in the hot holding unit without being reheated properly. . Through discussion with the PIC, it was determined that the items were not heated to at least 135°F prior to placing in the hot holding unit Items were reheated to 165'F.
    • Observed a container of pre-portioned cooked lasagna (46-48'F) stored in the walk in cooler, the lasagna was cooked and stored in the unit two days prior to temperature check. Lasagna was discarded.
    • Observed a leak in the walk-in-cooler (40'F). Dents and holes were observed in the unit. The unit needs to be evaluated by a technician. PIC contacted a technician to evaluate the unit.
    • No quaternary ammonium test kits available. PIC ordered a test kit and will arrive within a few days.
    • Observed the exterior of the all cooling units and equipment to include the shelving units with an accumulation of grime and debris.
    • Direct connection exists at the 3 compartment sink sewer line and the grease trap.
    • Observed several employee belongings stored near food and equipment throughout the facility. Items were relocated.
• Dona Tere Restaurant, 1964 Plank Road Fredericksburg, VA 22401
  
  • Date inspected: Oct. 17
  • Total violations: 17
    • The food employees in kitchen did not demonstrate knowledge of the following: 1. Proper cooling methods. 2. Proper handwashing. 3. No bare hand contact with ready-to-eat food.
    • Observed food employee wash their hands in less than 5 seconds. EHS informed food employee of the proper handwashing procedure. During the inspection, the food employee rewashed their hands before returning to work. (Corrected)
    • Observed food employee removed gloves and wash hands in 3 compartment sink. EHS informed food employee where to wash hands. During the inspection, the food employee rewashed their hands at the handwashing sink. (Corrected)
    • Observed food employee use her bare hand to plate a piece of fried chicken into a take-out container. EHS informed the person in charge (PIC) of observation. The PIC had the food employee discard the chicken. (Corrected)
    • Observed 2 ladles, 1 metal food container, and 1 plate soiled on the clean dish rack. During inspection, the soiled equipment was relocated to the 3 compartment sink. (Corrected)
    • Observed the following: 1. One pot of rice and beans (88 F) and one pot of white rice (106 F) that were prepared 11/17/22 [sic] at 7:30 AM and exceeded the cooling time (time of inspection: 1:30 PM). 2. Four gallons of Vit. D milk (47 F - 49 F) that were delivered on 11/17/22 [sic] at 7:30 AM and not cooled within the time allowed (time of inspection: 1:40 PM). During the inspection, the food was discarded. (Corrected)
    • Observed 1 container of mashed beans (91 F) and 1 container of chicharon (94 F) for pupusas on a cart next to the flat top grill that were at improper hot holding temperatures. During the inspection, the food was discarded. EHS recommended they use time. (Corrected)
    • Observed a plastic container of Mondongo soup (67 F) at improper temperature in the prep unit that was prepared the day before. During the inspection, the food employee discarded the soup. (Corrected)
    • No date marking of prepared food (exceeding 24 hours) in the establishment. During the inspection, the food employees date marked prepared foods held over 24 hours. (Corrected)
    • Observed 1 bag of onions on the floor (Corrected during inspection) and several boxes of food on the walk-in freezer.
    • Observed all food employees preparing food without hair restraints. During the inspection, the food employees applied hairnets. (Corrected)
    • Observed several wet wiping cloths throughout the kitchen (3 compartment sink, prep unit, hot holding unit). During the inspection, the wet wiping clothes were placed in sanitizer. (Corrected)
    • No chlorine sanitizer test strips available.
    • The following are in need of cleaning: 1. Gas range. 2. Interior of fryer. 3. Kitchen prep unit.
    • The kitchen handwashing sink plumbing and the mop sink faucet is leaking.
    • Observed the floor in the kitchen and walk-in cooler soiled. During the inspection, the floor was cleaned. (Corrected)
    • Observed 3 purses and one sweater on the top shelf of the clean dish rack. During the inspection, the food employee relocated the personal items. (Corrected)
• Red Lobster #0572, 3109 Spotsylvania Mall Drive Fredericksburg, VA 22407
  
  • Date inspected: Oct. 17
  • Total violations: 1
    • No temperature measuring device for the high temperature dishwasher.
• Caroline High School, 19155 Rogers Clark Blvd Milford, VA 22514
  
  • Date inspected: Oct. 18
  • Total violations: 1
    • Observed that the ceiling tiles around the ceiling vents are dusty.
• North Stafford High School, 839 Garrisonville Road Stafford, VA 22554
  
  • Date inspected: Oct. 18
  • Total violations: 3
    • Observed that the new ice machine is missing back flow preventer.
    • Observed that there are holes in the wall behind the ice machine and in the ceiling tiles over line 1.
    • The following items must be cleaned: hood filters, wall behind the reach in cooler, and all of the air vent covers.
• Caroline Culinary Academy, Caroline County High School, 19155 Rogers Clark Blvd Milford, VA 22514
  
  • Date inspected: Oct. 18
  • Total violations: 3
    • The food contact surfaces of the rotisserie oven and the sandwich press were observed heavily soiled. Equipment was moved to dish area to be cleaned.
    • According to the date marking system used on the commercially processed ready-to-eat (RTE) shredded cheddar cheese in the refrigerator, the food should have been discarded 79 days ago. 3 packages of cheese were found with expiration dates of 7-31-2022. Cheese was discarded during inspection.
    • The following non-food contact surfaces were observed in need of cleaning: 1-the inner surfaces of the homestyle reach in freezer, 2-the outer surfaces of the food storage bins in the kitchen, 3-various unused equipment throughout the kitchen.
• Papa John's Pizza, 570 Celebrate Virginia Parkway Suite #105 Fredericksburg, VA 22406
  
  • Date inspected: Oct. 18
  • Total violations: 2
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. A copy of the requirement of the updated violation was emailed to the person in charge (PIC) on January 21, 2022. EHS provided a bodily fluid clean-up sample.
    • The exterior door which is located in the kitchen is not tight-fitting. This may allow the entry of insects or rodents.

The following facilities did not record any violations:

• Kabul Restaurant and Cafe
• Pimenta
• Subway (Massaponax)
• Dunkin Donuts
• Super Rico
• Taj Indian Cuisine
• Subway #12222
• Caroline School Board Office Cafe
• Home2 Suites
• Minnieland Early Learning Center #72