Fredericksburg Health Inspections: Crawling Roaches Among 28 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 May 17 and May 23.

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:

• Happy Dance Coffee Shop, 10085 Kings Highway, King George, VA, USA
  • Date inspected: May 17
  • Total violations: 2
    • Employees and conditional employees are not aware of the reporting requirements concerning information about their health and activities as they relate to diseases that are transmissible through food. The only person working during inspection stated that they were not trained in regards to employee health. A sample employee health policy was left with employee and EHS will return and discuss matter with owner.
    • Observed several scrub brushes and a stainless steel pan stored in the mop sink. Items were removed during inspection.
• Poke Sushi Bowl, 1625 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: May 17
  • Total violations: 25
    • Observed four food employees working at the time of the inspection who have not signed the employee health policy. Food employees were knowledgeable of symptoms and illnesses requiring reporting. During the inspection the employee health policy was reviewed, and employees signed the policy. The person in charge reported all employees employed have signed the policy with the exception of a recent hire who has not started employment. Ensure all employees are trained on the employee health policy.
    • Observed one employee wash their hands less than 10 seconds. Discussed correct handwashing procedures with the person in charge and the employee washed their hands.
    • Observed a food employee don disposable gloves to engage in food preparation tasks inside prep cooler #2 without washing their hands prior to donning gloves. The food employee was instructed to remove the disposable gloves and wash their hands.
    • The handwash sink by the prep sink in the back kitchen was blocked by a bus tub of sliced salmon filets and boxes located on the floor in front of the sink. Items were relocated during the inspection to permit staff use of the handsink.
    • Through discussion with the person in charge the owner owns another food establishment in the area and is preparing raw ground chicken and pork and transporting these foods to the food establishment for use to make dumplings. The food establishments are under different business entities and not an approved food source unless inspection for wholesaling is obtained by Virginia Department of Agriculture and Consumer Services (VDACS). Multiple packages of ground chicken and pork were observed in the walk in freezer.
    • Observed small Styrofoam beads in contact with sliced raw chicken and sliced salmon filets. Chicken and salmon within the vicinity of Styrofoam beads were voluntarily discarded. Observed the chicken and salmon filets stored on the floor by a Styrofoam container used to transport fish from the supplier which appears to the be the source. Also observed menu states crab but imitation crab is used. Discussed updating the menu.
    • Observed the following raw animal foods improperly stored in the walk in cooler: 1-Bus tub of sliced raw chicken stored over covered container of sliced salmon filets which are served in the ready-to-eat form. 2- One box of raw tuna stored over a box of chili paste. Raw chicken and tuna were relocated to prevent contamination.
    • Observed the interior of the only microwave oven soiled.
    • Observed the following food contact equipment and utensils soiled to the sight: 3 knives stored on the magnetic knife rack, meat grinder and food processor blade. Equipment was removed to the 3-vat sink for cleaning.
    • Through discussion with food staff a large stainless-steel bowl used to mix rice is cleaned and rinsed only, absence of a sanitize step. Discussed methods to sanitize the bowl which is too large to fit inside the 3-vat sink basins. The bowl was removed for cleaning and sanitizing.
    • Observed the following TCS foods cold holding at improper temperatures: 1-boba holding in a stainless-steel pan on the front counter at 72 degrees F. The person in charge reported the boba was removed from refrigeration at 10:45 a.m., temperature was observed at 11:12 a.m. The facility will use time as a public health control, the person in charge placed a note to discard at 2:45 p.m. 2- Covered bus tub of sliced raw chicken stored under a dunnage rack in the back kitchen at 43.4 degrees F. A food employee reported the chicken was pulled from the walk-in cooler at 11:00 a.m. and relocated to the walk-in cooler during the inspection.
    • Observed the following TCS foods which were not dated to identify the date of opening/preparation or discard date: 1-Four stainless steel containers of cut tofu which were removed from the package on 5/15/2023 and 2- one container of edamame which was prepared during the morning the day prior. Date labels indicating the date of preparation were placed on the containers. Discussed date marking requirements.
    • The person in charge could not provide time as a public health control (TPHC) documentation during the inspection. The facility is using TPHC for brown and white rice. TPHC documentation provided to the operator.
    • Observed brown and white rice, which time as a public health control is used, were not labeled to identify the 4-hour discard time. The person in charge reported the rice were placed in the containers at 11:00 a.m. and place a note to discard the rice at 3:00 p.m.
    • Observed one bus tub of sliced salmon filets which a food employee reported was taken out to thaw at 11:00 a.m. Surface temperature of the salmon was observed at 32.3 degrees F. Salmon was relocated to the walk-in cooler.
    • Observed the following: 1-one bus tub of raw sliced salmon and one bus tub of sliced chicken on the floor near the warewashing hand sink (corrected during inspection), 2- Observed numerous boxes of packaged foods stored less than one foot from the warewashing area hand sink and 3- two plastic containers of soy sauce in the walk-in cooler.
    • Observed employees working in food preparation activities without proper hair restraints.
    • Observed two in use spoons to dispense rice stored in a container of water observed at 72 degrees F. The person in charge reported the spoons were placed in the water at 11:00 a.m. Instructed the operator to remove the spoons for cleaning at 3:00 p.m. The container has the ability to heat the water but was unplugged during the inspection.
    • Observed hand sinks in the front and back kitchen and the 3 compartment sink are not sealed to the adjacent walls.
    • Observed the following equipment in poor repair: Rust buildup on shelving inside the walk in cooler, rust on exterior of the microwave oven and sealed wooden spoon used to mix rice had several deep cracks.
    • Observed mesh rice bag is not easily cleanable due to small size of the holes. Cleaning instructions do not state the bag is cleanable. Discontinue use of the rice bag.
    • The person in charge provided Chlorine testing kits (2 kits) which expired in 2021 and 2022. Instructed the person in charge to purchase new test kits.
    • Observed accumulation of grime and debris on the following nonfood contact surfaces: Shelving inside the walk in refrigeration units, oily residue under the hood (hood vents were observed clean), and range.
    • Observed the floors inside walk in refrigeration and the dry storage area are in need of cleaning.
    • Observed employee personal articles (cell phones, laptop computers, handbags) stored on top of the deep freezer, and packaged foods in dry storage. During the inspection the personal articles were relocated. Discussed designating an area for storage of employee personal articles.
• Bojangles 1273, 9815 Hospital Blvd. Fredericksburg, VA 22408
  
  • Date inspected: May 18
  • Total violations: 8
    • Observed employee handling cash and credit cards then apply sanitizer to their hands, immediately don gloves, then proceeded with food preparation without washing their hands. Demonstrated proper hand washing procedure to the employee.
    • It was learned during discussion with the person in charge that the brushes in the flour sifter were only being cleaned twice per day. EHS informed the person in charge that the brushes needed to be cleaned and sanitized every 4 hours.
    • There was no measurable sanitizer in the wiping cloth bucket. Apon further investigation it was discovered the bulk sanitizer at the 3-compartment sink was empty. Sanitizer was refilled and a new sanitizer bucket was made with correct levels.
    • Observed wet wiping cloths on prep table and flat top grill. Wiping cloths were placed in sanitizer during inspection.
    • Observed several wet stainless-steel pans stacked on clean pot rack.
    • Observed the following items in need of cleaning. 1. walk-in cooler and walk-in freezer doors 2. all wired shelving throughout facility 3. grease filter machine 4. sides of deep fryer cabinets 5. inside deep fryer cabinets 6. hot holding unit.
    • Observed that the walls and floors throughout faculty are in need of cleaning.
    • Observed that the ceiling vents throughout the kitchen are in need of cleaning. Also, the ventilation hoods over the deep fryers are soiled.
• Five Guys, 1629 Publix Way Stafford, VA 22554
  
  • Date inspected: May 18
  • Total violations: 1
    • The facility does not written documents concerning employee health. The district manager provided a copy of the employee health procedures.
• Poco Loco Mexican Restaurant, 5414 Mudd Tavern Rd Woodford, VA 22580
  
  • Date inspected: May 18
  • Total violations: 1
    • Observed ROP fish thawing in the prep unit without being opened.
• Olla Cafe and Bar, 2777 Jefferson Davis Hwy #103 Stafford, VA 22554
  
  • Date inspected: May 19
  • Total violations: 3
    • Observed the following TCS foods cold holding at improper temperatures: 1- stainless steel pan of rice (43 degrees F) in an ice bath. The person in charge reported the rice was removed from refrigeration at 10:15 a.m., temperature observed at 11:00 a.m. Observed inadequate amount of ice in the ice bath, rice holding above the level of the ice water bath. Instructed the person in charge to sell, cool to 41 degrees F or less or discard by 2:15 p.m. 2-Observed in house prepared salsa in a stainless steel container (small portion) holding at 44 degrees F. A food employee reported the salsa has been in the 3 door reach in cooler overnight. Contact technician to evaluate cold holding of the reach in unit. The person in charge voluntarily discarded the salsa for safety.
    • Update the consumer advisory to place the asterisk next to the steak, which may be cooked to order for Olla Parriada. Currently the asterisk is placed next to a description of the menu item which also includes other animal derived foods which are fully cooked.
    • The Quaternary Ammonium testing kits provided by the operator expired in 2014 and 2021. The person in charge reported delivery of new test kit is expected on 5/31/23.
• The Agency Kitchen & Bar, 51 Towne Centre Blvd Fredericksburg, VA 22407
  
  • Date inspected: May 19
  • Total violations: 15
    • Observed the following: 1. at the bar area an employee drinking from an open beverage container 2. in the kitchen area an employee drinking from an open beverage container while on their cell phone near food prepping areas During the inspection employees switched to a beverage container with lid and straw.
    • Observed the interior and upper part of the ice machine soiled.
    • Observed two soiled spatulas stored with other clean utensils. During the inspection the soiled spatulas were removed to the warewashing area.
    • Observed one large plastic container of cheese fondue sauce at 47 degrees F due to improper cooling of the item that was date marked for the day prior. Person in charge could not say if cooling of the fondue were monitored. During the inspection cheese fondue was discarded for safety.
    • Observed the following: 1.two gallons of milk with a discard by date of May 14th and March 20 inside a cold holding unit. During the inspection items were discarded. 2. On the hot line a pan of wings with a made on date of 5/12 that should have been discarded by 5/18. During the inspection the pan of wings was discarded.
    • Observed the menu includes a consumer advisory statement but no identifying means of which food items on the menu are made to order.
    • Observed 4 spray bottles (2 in the kitchen and 2 in the downstairs bar) without a label identifying the contents. During the inspection the spray bottles were removed for proper labeling.
    • Observed two hot shot pestice diffuser dispensers in the facility, one in the bar area and one in the servers station area. During the inspection the pesticide diffuser dispensers were discarded.
    • Observed the presence of small flying insects throughout the facility, to include the upstairs bar area.
    • Observed the cutting board of the pizza prep station heavily stained and no longer seems cleanable.
    • Observed the fry prep cooling station is not in working order. The facility is using ice and a rotation cycle between the walk in cooler to maintain foods at 41 degrees or below. Advice for the cooling equipment to be replaced so it can be used accordingly.
    • Observed the following non food contact surfaces that require cleaning: 1. racks of the dry storage area 2. inside of cooling equipment on the hot line 3. sides of equipment on the hot line.
    • Observed walls behind prep and warewashing area, floors under equipment require cleaning.
    • Observed floor grout missing throughout the kitchen floor and one hand sink (servers station) is loose from the wall.
    • Observed two pairs of sunglasses above a food prep area.
• Sizzling Kabob & Grill, Inc, 367 Warrenton Road # 110-111 Fredericksburg, VA 22405
  
  • Date inspected: May 19
  • Total violations: 2
    • Observed four soiled tongs hanging on the range rail and one soiled knife on a prep table which the person in charge reported was used the evening prior. The utensils were removed to the 3 vat sink for cleaning (corrected). Also observed a plastic bucket with skewers and knives which were reported to be clean however, numerous items were soiled to the sight. Instructed the person in charge to clean the utensils prior to next use.
    • Observed sheet pan of naan bread dough, which is prepared from TCS food ingredients (milk), cold holding at improper temperatures (45 degrees F). Observed the pan of dough sitting on top of food containers inside the top of the prep cooler which was not being held in refrigeration. The operator reported the bread has been in the unit overnight and voluntarily discarded for safety. Discussed placing pan inside the bottom of the prep cooler or reach in cooler in the back kitchen.
• The Ultimate Food Operation (VA 19-740), 4300 Prestwould Court Fredericksburg, VA 22408
  
  • Date inspected: May 20
  • Total violations: 3
    • Observed that there is no certified food protection manager.
    • Observed that the hand sink is blocked with a chemical bucket. The person in charge removed the bucket.
    • Observed floor under the equipment requires cleaning.
• Tea Tyme, 814 Caroline Street Fredericksburg, VA 22401
  
  • Date inspected: May 22
  • Total violations: 15
    • Observed during inspection lack of active managerial control based on the following: Employee health has not been updated with recent hired employees, only one employee has signed the policy since 2022. Employee could not test sanitizer or say the correct amount of sanitizer concentration. Monitoring expiration dates on foods, etc.
    • Upon arrival at the facility there was no person in charge, the only food employee at the establishment could not answer any questions regarding the facility. During the inspection person in charge arrived, EHS discussed to ensure at all times there must be a designated person in charge at the facility.
    • Facility does have an employee health policy, but it's not updated with current employees, only one signature from mid 2022. New employees have been hired since then.
    • Person in charge could not provide written procedures for how the facility tends to bodily fluid clean up. EHS provided a copy.
    • Observed a food employee enter the kitchen from outside put on a hair restraint then proceeded to touch foods without any hand washing.
    • Observed food employee scrub soapy for less than 7 seconds. EHS demonstrated the correct procedure of washing hands, food employee rewashed their hands.
    • Observed the interior of the microwave heavily soiled and in need of deep cleaning.
    • Observed insides of the ice machine soiled.
    • When discussing frequency of food contact surfaces cleaning, employee was asked how often the tea and water dispenser get cleaned, they stated it happens once a week. EHS discussed increasing the frequency to every 24 hours.
    • The following foods in the prep unit were observed expired: 1. One carton of heavy whipping cream-expired 2/9/2023 2. One carton of half & half-expired 1/30/2023 3. One carton of liquid egg whites-expired 5/14/23 During the inspection, the person in charge discarded the food.
    • The cooked tapioca pearls for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4-hour cook, serve, or discard by time. EHS advised to the person in charge to use a timer.
    • Observed reach-in freezer with heavy ice buildup in the back. Needs to be defrosted and cleaned.
    • Person in charge provided sanitizer testing strips had expired in 2022.
    • All non food contact surfaces of equipment throughout the establishment were observed soiled. Advise to clean the following: 1. shelves throughout the facility 2. insides of the coolers 3. outside of the microwave 4. outside of the ice machine 5. outside of cooking pots (rice cookers) 6. outsides of equipment (prep cooler table) 7. blender stands
    • The floors, walls, and ceiling are in need of a deep clean throughout the kitchen.
• Capital Ale House, 917 Caroline St Fredericksburg, VA 22401
  
  • Date inspected: May 22
  • Total violations: 28
    • Absence of active managerial control observed during the inspection. The person in charge is not monitoring the employee's handwashing, temperatures of TCS foods during cold holding, adequately sanitizing food contact equipment and utensils and monitoring sanitizers including the dishwasher.
    • The person in charge provided signed employee health policy for one employee and reported signed documents are maintained electronically but she did not have access to these records. Instructed the person in charge to email documentation of employee health training. Food employees were knowledgeable of symptoms and illnesses requiring reporting.
    • The person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Sample procedures were provided during routine inspection conducted on 5/24/2022 and also provided to the operator.
    • Observed a food employee wash their hands for less than 10 seconds and also lather their hands under running water. Hands were not effectively cleaned. Discussed correct handwashing methods and the employee washed their hands.
    • Observed the following: 1- Food employee use single use gloves to open the convection oven which has significant accumulation of debris, discard gloves and done new gloves to engage in food preparation tasks without washing their hands and 2- Food employee placed a raw hamburger patty on the flattop wearing single use disposable gloves, remove gloves and proceed to don new gloves to engage in food preparation tasks without washing their hands prior to donning gloves. Food employees were instructed to remove gloves and wash their hands. Correct handwashing was discussed with the operator.
    • Observed container of raw shellstock (mussels) stored in a plastic container in prep cooler #2 which did not have the shellstock tag affixed to the packaging. The employee reported the tags are being removed and may be held in the office. Instructed the person in charge to maintain shellstock tags with the fish to verify the food source. During the inspection the person in charge voluntarily discarded the mussels. The operator reported no other containers of raw shellstock were in the facility and were not observed during the inspection. Shellstock tag maintenance were discussed with the operator.
    • Interior surfaces of the microwave oven soiled.
    • Observed the following food contact surfaces soiled to the sight: 4-5 tongs suspended over the oven handle, 2 whisks, and meat slicer. All equipment were removed for cleaning with the exception of the meat slicer. Clean meat slicer prior to next use.
    • Observed plastic lip inside the ice machine soiled to the sight.
    • Observed the in-use high temperature dishwasher is not adequately sanitizing food contact equipment and utensils. Observed the booster heater was not turned on and after the heater was turned on and running 3-4 cycles, the surface sanitization was observed at 128.8 degrees F when measured with an irreversible registering temperature indicator (temperature plate). Instructed the person in charge to discontinue use and set-up and use the 3-compartment sink to wash, rinse and sanitize food contact equipment. A technician was contacted during the inspection.
    • Through discussion with the person in charge utensils and food thermometers in contact with TCS foods are removed approximately every 6 hours and for cleaning and sanitizing. Instructed the operator to clean and sanitize food contact equipment in contact with TCS foods at least once every four hours.
    • Observed the following TCS foods cold holding at improper temperatures: 1- container of in-house prepared herb butter prepared with roasted garlic (71 degrees F) holding on a speed rack. The person in charge reported the herb butter was pulled from refrigeration at 11:00 a.m., temperature was observed at 12:12 p.m. The butter was relocated to the walk-in cooler to cool to 41 degrees F or less, sell or discard by 3:00 p.m. 2- Prep cooler #1 - Washed small head of lettuce (51 degrees F) cold holding above the fill line inside prep cooler #1. The person in charge reported the lettuce was pulled from the walk-in cooler at 11:00 a.m., observed at 12:17 p.m. The lettuce and was relocated to the walk-in cooler to cool to 41 degrees F, sell or discard by 3:00 p.m. Discussed preventing overfilling of containers in reach in units. Cubed and portioned provolone cheese (46 degrees F) and cut cabbage (46 degrees F) which the person in charge reported has been in the unit overnight. The foods were voluntarily discarded for safety. Contact technician to evaluate cold holding capacity of the unit. 3- cold well #2 - sour cream (47 degrees F) cold holding overnight. The person in charge voluntarily discarded the food for safety.
    • Observed the menu requires an update for the consumer advisory. Observed the asterisk is located behind the menu item description and should be located next to the animal derived foods which customers may order raw and/or undercooked including eggs and steak on the brunch menu.
    • Observed two hot shot pest control devices, which emits pesticide, mounted in the kitchen. Instructed the person in charge this is not permitted in food establishments and the pest control devices were removed during the inspection.
    • Observed presence of live and dead crawling insects, which appear to be roaches. Instructed the operator to contact pest control for service. Also observed significant harboraging conditions including pooling water on the floors, cracked and missing floor tiles, sinks which are not sealed to the adjacent walls, significant build-up of encrusted debris on equipment and plumbing in poor repair.
    • Observed significant gap between the back door and the frame. Also observed the self-closing mechanism for the back door broken.
    • Observed multiple canned goods with deep dents, including on the top seal, which are not segregated from other canned/packaged goods on the basement level shelving. Instructed the person in charge to remove the cans to prevent use which was not completed during the inspection. Discussed designating an area for storage of damaged goods.
    • Observed unwrapped straws and wooden stirrers in a holder at the bar which may be exposed to contamination by guests.
    • Observed multiple cutting boards in the prep area heavily scratched and scored.
    • Observed the following equipment in poor repair: Broken 1 door reach in freezer door, water at the base of prep cooler #1, ducting above the dishwasher in disrepair, observed rust build-up at seams and fibers from the interior protruding through the ducting, broken base of the microwave oven, cracked plastic food containers and rubber spatula is chipped.
    • Observed the wash, rinse and hot water sanitize temperature gauges are not working and appear to be broken. Contact technician to service or replace temperature gauges.
    • Observed Quaternary Ammonium test kit expired July 2021. Discussed purchase of new test kit.
    • The person in charge could not provide an irreversible registering temperature indicator to monitor surface sanitization of the high temperature dishwasher.
    • Observed significant accumulation of grime and debris on nonfood contact surfaces throughout the food establishment include interior and exterior of refrigeration and cooking equipment including gaskets, tabletop equipment and filters of refrigeration units which may be affecting the cold holding capacity of prep cooler #1 and cold wells. Strongly recommend a deep and thorough cleaning throughout the food establishment.
    • Observed the following in poor repair: missing or ceiling tiles not secured to the ceiling frames and cracked or missing floor tiles throughout the facility.
    • The floors, walls, ceilings, mop sink, seals around the dishwasher and mop sink and plumbing throughout the facility are in need of cleaning. Strongly recommend a deep and thorough cleaning of the food establishment.
    • Through discussion and observation, the facility has unused and/or broken equipment on the premises. Discussed removal of unused equipment and repair or replacement of broken equipment.
    • Observed hood vents above the cookline and air vents above the dishwasher soiled to the sight.
• Rappahannock Regional Jail, 1745 Richmond Highway Stafford, VA 22554
  
  • Date inspected: May 22
  • Total violations: 7
    • Observed racks of bologna and corn muffins that were not protected from possible cross contamination. The person in charge had the employees cover the racks.
    • Observed that the interior of several food trays are soiled to sight and touch. The person in charge had the employees place the trays in the dish washing area.
    • Observed the employees preparing foods without wearing the proper beard restraints. The person in charge had the employees put on beard restraints.
    • Observed trays, stainless steel pans, and several cutting boards that were stored wet.
    • Observed that the speed racks and the interior of the ovens require cleaning.
    • Observed that the faucet is leaking on the rear prep sink. Observed that the drain pipes under the rear prep sink are repaired with plastic.
    • Observed that the air vent covers in the walk in refrigeration units and the air vent covers throughout the kitchen are in need of detailed cleaning.
• Agave Bar & Grill, 101 William St Fredericksburg, VA 22401
  
  • Date inspected: May 23
  • Total violations: 7
    • Observed an employees open top beverage container on top of the half wall between the dish room and kitchen. During the inspection employee discarded their drink.
    • Observed a server touch their cell phone, touch their face and then proceeded to roll clean silverware. EHS discussed the observation with the person in charge. Person in charge instructed employee to wash their hands and put on a pair of gloves.
    • Observed a food employee in the bar area cutting limes without gloves. EHS discussed with the person in charge, food employee was asked to put on gloves when handling foods at the bar area.
    • Observed a food employee use the handwashing sink to fill up a container of water to use in the kitchen. EHS discussed with the person in charge handwashing sink usage.
    • Observed no soap was available at the hand sink of the bar area. During the inspection the person in charge provided soap.
    • Observed one container of vitamins stored on a half wall between the kitchen and dish washing area, also observed a bottle of first aid spray and a bottle of hydrogen peroxide on the top surface of the ice machine. During the inspection all items mentioned were relocated.
    • Observed stacks of clear plastic and stainless steel containers that were stored stacked while still wet.

The following facilities did not record any violations:

• Dunkin Donuts
• Woodmont Genesis Health Care
• Lake Anna State Park Concessions
• Pizza Hut
• Sugarlumps (VA 821-420)
• Chipotle Mexican Grill #4325
• Suad's Majles