Fredericksburg Health Inspections: Bojangles, Waffle House

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 June 28 and July 3.

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:

• Bojangles, 20 Bojangles Way Fredericksburg, VA 22406
  • Date inspected: June 28
  • Total violations: 17
    • Absence of active managerial control observed during the inspection. The person in charge is not monitoring temperatures of TCS foods during hot holding and cold holding, proper glove use and handwashing of employees.
    • Through review employee training documents with the person in charge, observed multiple employees have not been trained on the employee health policy. The facility does have a policy but some employees have not signed the policy. Instructed the person in charge to update employee training records. Staff were knowledgeable of symptoms and illnesses requiring reporting.
    • Observed the following: 1- A food employee washed their hands less than 10 seconds. and 2- A food employee washed but did not dry their hands prior to donning new gloves. Instructed the employees on correct handwashing and employees were instructed to wash and dry their hands correctly.
    • Observed one food employee touch their face wearing single use disposable gloves and then proceed to handle food equipment and prepare beverages on two separate occasions during the inspection. Instructed the employee to remove gloves and wash their hands.
    • Through discussion with the person in charge utensils and equipment in contact with TCS foods, including raw TCS foods, are removed for cleaning once daily. Instructed the person in charge to remove food contact equipment and utensils in contact with TCS foods every 4 hours for cleaning and sanitizing.
    • Observed hash brown potato rounds hot holding at improper temperature (123 degrees F) in the front hot holding station. The person in charge could not communicate when the TCS food was prepared and voluntarily discarded during the inspection.
    • Observed the following TCS foods cold holding at improper temperatures: 1- Small prep cooler: Sliced tomatoes (44 degrees F), shredded cheese (46 degrees F), pimento cheese spread (44 degrees F), cut lettuce (50 degrees F), and packaged salad (44 degrees F). The person in charge reported all TCS foods were held overnight in the unit with the exception of the pimento cheese spread which was pulled from the walk in cooler at 8:00 a.m. The pimento cheese was relocated to the walk in cooler to cool to 41 degrees F or less within 4 hours. TCS foods held overnight in the unit were voluntarily discarded. 2- Biscuit 2 door reach in cooler - Sliced cheese (47 degrees F) and 7 unopened containers of buttermilk (45.6-47 degrees F). The person in charge reported the TCS foods were held overnight in the unit and were voluntarily discarded. Contact technician for service. Observed significant ice build-up inside the small prep cooler.
    • Observed employees without proper hair and beard restraints.
    • Observed food employees engaged in food preparations wearing wrist jewelry.
    • Observed in use utensils being stored in water observed at 96 degrees F. Instructed the person in charge of the requirements. Discussed placing utensils in a clean and dry container and removing the utensils every 4 hours for cleaning. Instructed the person in charge to remove the utensils at 11:00 a.m. for cleaning (4 hours from use).
    • Observed plastic trays and baking pans stacked while wet after chemical sanitizing on warewashing shelving.
    • Observed ice build-up in the back of the walk in freezer and small prep cooler. Observed ice was also dripping inside the walk in freezer. Packaged foods were relocated in the walk in freezer until evaluated by a technician.
    • Observed accumulation of debris on the following nonfood contact surfaces: Shelving throughout, backsplash of soda machines, gaskets of the 2 door reach in freezer and hot holding drawer.
    • Observed accumulation of debris on exterior of baking pans.
    • Observed long hose with a sprayer, which had water flowing,connected to a Y-connecter at the mop sink in absence of backflow preventer. Observed a hose bibb backflow preventer attached to the faucet above the Y-connecter. Emailed backflow prevention handout to the operator and discussed placement and correct preventer required. The hose was removed during the inspection.
    • Observed the floors throughout the facility and caulking at the front handsink are in need of cleaning, especially near corners and under equipment.
    • Observed accumulation of dust around ceiling vents throughout the facility.
• Asian Dynasty, 5729 Plank Road Fredericksburg, VA 22407
  
  • Date inspected: June 28
  • Total violations: 11
    • Facility could not provide documentation on vomiting or diarrheal clean up procedures. EHS provided clean up sample.
    • Observed a citrus press in the bar area and a vegetable spiralizer on the clean dish rack soiled. Person in charge removed items to be washed and sanitized.
    • Observed numerous spice containers not labeled. Person in charge labeled containers during inspection.
    • Observed inside the ice bin an ice scoop handle touching the ice. Ice scoop was removed during inspection to be washed and sanitized.
    • Observed serval plastic cups in the bar area stacked wet. Cups were removed during inspection to be cleaned and sanitized.
    • Observed a wooden utensil used to mash foods the utensil was chipped on the handle .
    • Observed numerous cutting broads including prep table cutting broad heavily stained and need resurfacing.
    • Observed in the walk-in freezer unsealed wood shelfs.
    • Observed the following nonfood contact surfaces throughout facility in need of cleaning: 1. Shelving 2. Exterior of reach-in coolers 3. Exterior fryers (Including fryer cabinets)
    • Observed in the women's restroom a hole in the wall beside the toilet and ceiling tile missing in front of the deep freezer.
    • Observed the following throughout facility in need of cleaning: 1. Walls 2. Floors under equipment 3. Ceiling 4. Mop sink basin.
• Mount Hope Christian Academy, 6823 Harrison Road Fredericksburg, VA 22407
  
  • Date inspected: June 29
  • Total violations: 4
    • The Person In Charge could not provide verification that the only food employee has received training in the requirements of the employee health policy. I provided a copy of FDA form 1-B and the PIC reviewed it with the food employee and had her sign it. (CORRECTED)
    • Observed the following foods cold holding at improper internal temperatures in the Reach In Cooler: Cooked Corn 43F, Cooked Green Beans 42F, Commercially Processed Sliced Deli Turkey 44F. The ambient air temperature in the refrigeration unit was 42F.The thermostat was lowered in the refrigeration unit to maintain foods at 41F and below. (CORRECTED)
    • Open container of commercially processed sliced deli meat, Baggie of cooked corn, and Baggie of cooked green beans all prepared more than 24 hours ago, were not labeled with a preparation or use by date.
    • The instructions for the Signet SK2 sanitizer used at the 3-compartment sink for food contact surfaces indicates that a QT-10 test kit is needed. The facility is using a QT-40 test kit. In addition, the two QT-40 test kits available are faded and do not provide an accurate reading.
• Beazley Concession (VA 716-161), 18130 Beazley Lane Milford, VA 22514
  
  • Date inspected: June 29
  • Total violations: 1
    • Facility does not have a Certified Food Protection manager.
• Kickback Jack's #51, 10145 Southpoint Pkwy Fredericksburg, VA 22407
  
  • Date inspected: June 29
  • Total violations: 19
    • Observed employee wipe their bare hands on their apron, the don gloves and proceed with food preparation without washing their hands. Person in charge spoke to the employee and explained to him that he need to wash their hands before donning gloves.
    • Observed employee who was wearing gloves, adjust his beard guard, then continue on with food prep without washing their hands and changing their gloves.
    • There was no measurable chlorine in the 3 compartment sink at the bar.
    • The interior of the ice machine was observed soiled.
    • Observed the following items soiled: 1-the cutting boards on the cook's line, 2-the lemon slicer, 3-the salad spinner.
    • After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under 12VAC5-421-1610, 12VAC5-421-1680, and 12VAC5-421-1690 and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. Temperature measured 149'F.
    • The pressure gauge for the high temperature warewash machine was below 15 PSI. The pressure gauge measured 10 PSI.
    • The cavity of the microwave oven was observed soiled.
    • Observed raw steak (47'F) and chicken (47'F) cold holding at improper temperatures in the cold holding drawers. Items were placed there from the walk in cooler two hours prior. Items were placed back in the walk in cooler.
    • The Dodecylbenzenesulfonic Acid sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer measured over 700 ppm. Sanitizer has diluted to proper levels,
    • Observed an unlabeled spray bottle at the bar. Bottle was taken to be labeled by the person in charge.
    • Observed a food employee wearing a beard guard on the lower part of his face.
    • Observed several plastic bowls stacked while wet on the clean pot rack.
    • The cutting boards on the cook's line were scratched and scored.
    • The carbonator pump was leaking over the bag in a box rack.
    • The following non-food contact items were observed soiled: 1-the grease shuttle, 2-shelving throughout the kitchen, 3-top of ovens.
    • Observed a hose that was connected to the mops sink with a spray nozzle that was under pressure. Water was turned off during inspection.
    • The dumpster area, especially around the use oil bin was cover with oil and grime.
    • The following physical facility items were observed soiled: 1-the ceiling tiles, 2-the floors under the equipment, 3-the walls in the kitchen, 4-the mop sink.
• Manhattan Pizza, 1610 Publix Way Suite 100 Stafford, VA 22554
  
  • Date inspected: June 29
  • Total violations: 7
    • Person in charge was unable to provide written procedures for how the facility cleans up bodily fluids. EHS provided a sample copy during the inspection.
    • Observed numerous food containers stored uncovered inside a reach in freezer where ice build up was observed on the top surface of the freezer unit. No direct observation of ice making contact within the food containers stored in the unit. EHS advised the person in charge to cover the food container
    • Observed no sanitizer (0ppm) was being dispensed from container at the 3 compartment sink. During the inspection person in charge made a chlorine sanitizer solution with the help from EHS. EHS advised if the facility switches from quaternary ammonium to chlorine ensure to purchase chlorine test strips.
    • Observed two containers of marinara (made the day prior to the inspection) cold holding at improper temperatures due to improper cooling. One container was cold holding at 58 degrees F and one container at 70 degrees F. Per discussion with the person in charge cooling of the sauces was not being monitored. During the inspection person in charge discarded the two containers of marinara. EHS had an thorough discussion with the person in charge and kitchen employee on cooling methods.
    • Observed two containers of chicken wings (stored in an under counter prep cooler) made 2 days prior to the inspection not bearing a label when foods were made on or discard by date. During the inspection person in charge date marked the chicken wings.
    • Observed several knives being stored in between two prep coolers. During the inspection knives were relocated.
    • Observed employees personal belongings (coat, purse and water bottle) stored near the can goods rack.
• Pupuseria Elizabeth LLC, 11105 Leavells Road Unit # 9 Fredericksburg, VA 22407
  
  • Date inspected: June 29
  • Total violations: 14
    • No person in charge available upon arrival, employee contacted the PIC to come in.
    • Observed four uncovered containers of cooked pork and two uncovered containers of beans stored in the reach in cooler. Items were cooked and stored in the unit overnight.
    • Per discussion with the person in charge (PIC) food thermometer that is in use with time/temperature control for safety (TCS) food is cleaned with only water throughout the day.
    • Observed what appeared to be mildew in the ice machine. EHS instructed PIC to turn off the machine to drain, clean it and sanitize it.
    • Observed a food employee using a chlorine sanitizer solution in the 3 compartment sink for food contact surfaces that measured at 0 PPM. EHS discussed the proper concentration with the person in charge- Sanitizer reached the proper concentration of 50 PPM.
    • Observed the following items stored in the reach in cooler by the dry storage room overnight: 1) two containers of cole slaw (47'-51'F), 2) a container of chicken broth (55'F). Items were discarded. EHS discussed proper cooling methods with the person in charge.
    • Observed the following cold holding at improper temperatures overnight: in the prep unit by the grill: 1) five bags of mozzarella shredded cheese (47-52'F), in the over the counter reach in cooler by the bagging station: 2) two containers of half and half (contain dairy) (49'F), 3) a container of cut melon (46'F). Items were discarded.
    • Observed the following time/temperature control for safety TCS items that were prepared the night prior that were not date marked: 1) a container of cooked pork in the reach in cooler by the grill, 2) two large container of cole slaw, 3) opened carton of half and half that contained dairy, 4) four container of mased pork, 5) a container of brown beef.
    • Observed Desayuno dish that contains cooked to order raw shell eggs without the proper consumer advisory disclosure (footnote and reminder).
    • Observed two unlabeled spray containers that contained chemicals. Bottles were labeled during the inspection.
    • Observed the following items stored overnight in the reach in cooler by the dry storage: 1) a container of raw beef (47'F), 2) a container of raw chicken (59-61'F). It appears hot water is being added to quickly thaw the items. Proper thawing methods were discussed with the PIC. Items were discarded.
    • No thin probe thermometer available.
    • Observed two employees in the kitchen without proper hair restraints.
    • Observed 2 tongs, 3 spatulas, and a whisk stored in a stainless steel container over the counter near the rice cooker- the container had water (80'F). EHS informed the PIC of the proper storage of in-use utensils. Items were moved to the 3 compartment sink to be washed, rinsed, and sanitized.
• Dunkin Donuts & Baskin Robins, 305 Garrisonville Road Suite #102 Stafford, VA 22554
  
  • Date inspected: June 30
  • Total violations: 4
    • Per discussion with the person in charge the blenders and the spoons used for dairy items are not being washed every four hours or when contamination occurs as per the requirements of the VA Food Regulations. The items sometimes get washed every six hours at the end of the shift. EHS explained to the person in charge cleaning frequency of utensils and equipment used with time/temperature control for safety (TCS) foods.
    • Observed the following cold holding overnight at improper temperature in the walk in cooler (43'F VDH thermometer): 1) five cartons of Oat Milk (45-46'F). Milk was discarded- PIC contacted a technician to evaluate the unit.
    • Observed the following items stored in the walk in cooler for over 24 hours that were not dated for disposition: 1) a jar of whole milk, 2) eight containers of commercially processed eggs, 3) one container of turkey sausage patties, 4) one container of pork sausage patties. Items were properly dated.
    • Observed the following items not sealed to the wall: 1) handwashing sink in the front of the house by the ice cream sauces' station, 2) three compartment sink, 3) hand washing sink in the women restroom.
• Subway #848, 10691 Courthouse Road Fredericksburg, VA 22407
  
  • Date inspected: June 30
  • Total violations: 8
    • Observed the men's restroom was out of soap. Soap was refilled during inspection.
    • Observed deli slicer soiled. Though discussion with person in charge the deli slicer was last used the day prior to inspection. Slicer was cleaned during inspection.
    • Observed a food employee only sanitizing the deli slicer. After EHS instructing the food employee during inspection the deli slicer was washed, rinsed and sanitized. Later was noticed no sanitizer solution was in the spray bottle. A new bottle was made during inspection to sit at 200ppm.
    • Observed the following TCS food in the reach in cooler under the prep table that were prepared on 06/029/2023. Person in charge voluntary discarded foods. 1.Diced Chicken (50 degrees) 2. Rotisserie Chicken (50 degrees) The following were relocated to the walk -in cooler. Shaved Beef (45) degrees and Sliced Tomatoes (45 degrees) Observed the following food items in the prep cooler at 11:00am 1. Tuna salad ( 44 degrees) 2.Rotisserie chicken (51 degrees) 3.Sliced tomatoes (46 degrees) 4. Mozzarella cheese ( 50 degrees) 5. Deli turkey ( 49 degrees) 8. Shredded lettuce (48 degrees) Person in charge was able to get the temperatures of foods down to 41 degrees by 12:30 pm by keeping the door on the prep cooler closed.
    • Observed during inspection the reach-in cooler by the three compartment was at 47 degrees. EHS advised person in charge not to use until issue is resolved.
    • Facility could not provide a chlorine testing kit for the Sani station being used on the deli slicer. During inspection a testing kit was provided.
    • Through discussion with a food employee facility is dumping waste mop water down the three-compartment sink. EHS discussed with the person in charge about using the toilet instead to dump the mop water.
    • Observed throughout facility non smooth and easily cleanable ceiling tiles throughout facility.
• Mama's Soul Food Truck (VA UA60-177), 125 Spring Wood Dr Fredericksburg, VA 22401
  
  • Date inspected: July 1
  • Total violations: 1
    • Person in charge was not able to provide a verifiable way (an employee health policy).
• The Dog House, We Let the Dogs Out (VA HOTDAWG), 451 Central Road Ste. D Fredericksburg, VA 22401
  
  • Date inspected: July 1
  • Total violations: 1
    • No quaternary ammonium test kit available. PIC will purchase one.
• Mi Jalisco, 24409 Rogers Clark Blvd Ruther Glen, VA 22546
  
  • Date inspected: July 3
  • Total violations: 1
    • Observed many items (tools, paint, laundry detergent pods), and other items stored near the prep area in the kitchen.
• Waffle House #1011, 580 Warrenton Road Fredericksburg, VA 22406
  
  • Date inspected: July 3
  • Total violations: 20
    • Observed absence of active managerial control during the inspection. The person in charge is not monitoring temperatures of TCS foods during cold holding, improper handwashing, no date marking, exposed uncovered food in the refrigerator unit, improper food contact surfaces sanitizer concentration (0PPM), hot temperature dish machine (141'F) not being monitored. Discussed hand washing requirements, temperatures, and food contact sanitizer concentration.
    • The person in charge(PIC) could not provide documentation of employee health training but was knowledgeable of health reporting requirements.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Observed a food employee wash their hands for 5 seconds at the front handsink. Instructed the food employee to wash their hands for at least 20 seconds.
    • No paper towels provided at the handwashing sink by the 3 compartment sink.
    • Observed the following: 1) a stainless steel container in the handwashing sink i the front of the house, 2) a trash can stored in front of the sink.
    • Observed several cartons of raw shell eggs stored near cakes and over cheese.
    • Observed the following uncovered and exposed food that were stored under leaking vent; 1) raw country ham, raw city ham, raw bacon, raw sausage patties.
    • The concentration of the chlorine sanitizer solution at the two sanitizer buckets in the front of the house used for food contact surfaces measured 0 PPM. EHS discussed proper concentration with person in charge (PIC). Sanitizer solution was remade by EHS (100 PPM).
    • Dish surface in the hot water dishmachine (141'F) did not reach the proper temperature of 160'F. The facility operated 24 hours and the dish machine was in use during the inspection. EHS asked person in charge to re-wash all dishes that were taken out the machine and take them to the 3 compartment sink to be washed and sanitized. PIC contacted a technician to evaluate the unit. Unit was unplugged and a "Do Not Use" sign was placed on the unit.
    • Observed several plastic containers soiled to the sight and touch.
    • Observed the following TCS foods cold holding at improper temperatures for over 6 hours in the prep unit by grill: 1) a container of sliced tomatoes (53'F), 2) a bowl of diced tomatoes (56'F). Items were discarded. PIC will place time/temperature control for safety food over ice and monitor the temperature until the unit is evaluated.
    • Observed three containers of sliced tomatoes stored in the walk in cooler that were sliced the night prior and were not date marked.
    • Observed a plastic unlabeled and uncovered container that contained chlorine. The container was labeled during the inspection.
    • Observed several of the cooling units without temperature measuring devices.
    • Observed the ice scoop stored directly on soiled drain board.
    • Observed the following: 1) a leak in the vent in the reach in cooler by the grill. Water was collecting on uncovered containers of food. Food was discarded- EHS advised PIC to ensure all food is covered and to place an baking pan to use as an overhead protection. 2) ice built up in the prep unit (52'F) by the grill.
    • The nonfood contact surfaces of the interior and exterior of the refrigeration units and the soda machine are noted with an accumulation of grime and debris.
    • Exterior dumpster is overfilled with recyclables.
    • Observed the walls, floors, and ceiling (to include vents and light shields) in need of cleaning.
• Hilton Garden Inn Fredericksburg, 1060 Hospitality Lane Fredericksburg, VA 22401
  
  • Date inspected: July 3
  • Total violations: 12
    • Facility does not have a person that is a certified food protection manager.
    • Observed the hand sink in the bar area did not have soap available. During the inspection soap was provided.
    • Observed the handwashing sink in the bar area did not have paper towels available. During the inspection paper towels were provided.
    • Observed the hand sink in the bar area and the hansink in the back kitchen area did not have hand washing signs available. During the inspection hand washing signs were provided.
    • Observed per consumer advisory statement on the menu, the salmon can be made to order. Person in charge was unable to provide a parasite destruction letter for the salmon offered to the consumer.
    • Observed raw shell egg cartons stored above packaged bread. During the inspection shell eggs cartons were relocated below the bread.
    • Observed the blade of the can opener and the ice machine that were soiled. During the inspection the ice machine was cleaned and the can opener was relocated to the ware washing area.
    • The following foods were observed cold holding at improper temperatures in the front self service area: 1. one container of cream cheese 68 degrees F 2. one container of strawberry cream cheese 69 degrees F 3. one container of whole milk 50 degrees F 4. two containers of cut cantaloupe 51-53 degrees F EHS advised and discussed the use of time as a public health control for the food items.Food items were put out at 6am and will be discarded at 10am. EHS provided time as a public health control paperwork for future use.
    • Observed eggs on the menu (which are made to order) not identified with an asterisk and included on the consumer advisory statement.
    • Observed a pesticide diffuser (hot shot) near the dump sink of the bar area. EHS discussed with the person in charge, pesticide diffuser was discarded.
    • Observed 3 vacuum sealed filets of salmon thawing in the refrigerator. During the inspection the person in charge removed the fish from vacuum seal to finish thawing.
    • Observed several containers of self dispensing cereal being offered without the proper and required labeling.
• Juicy Bucket, 322 Town Ctr Blvd Stafford, VA 22554
  
  • Date inspected: July 3
  • Total violations: 14
    • Facility could not provide employee health documents. EHS provided employee health documents.
    • Facility could not provide a cleanup produce for vomiting and diarrheal cleanup. EHS provided a sample.
    • Observed a food employee touch their phone then proceed to handle metals platters that food in served on. The food employee washed their hands after EHS instructed.
    • Observed hanging on the wall by the prep station, one pair of metal tongs touching a fly swatter. A food employee removed the tongs to be washed and sanitized and relocated the fly swatter.
    • Observed the interior of the microwave is heavily soiled.
    • Facility could not provide sanitizer. During the inspection a food employee went to the store to get bleach.
    • Through discussion with a food employee flour for breading is only being swift once.
    • Observed two bottles of supplements stored on a shelf at the prep table. A food employee removed the supplements during the inspection.
    • Observed six sealed boxes of swai fish in the freezer, when a food employee was asked what was in the boxes, they said flounder. Facility is using swai in place of the flounder but has not changed the menu informing the customers,
    • Observed employees working in the kitchen not wearing hair restraints.
    • Observed multiple metal pans over the three compartment sink stack wet and a food employee was drying silverware with a cloth towel.
    • Observed throughout the following nonfood contact surfaces in need of cleaning: 1. Exterior of all cooking equipment 2. All shelving
    • Observed walls and ceilings throughout facility are in need of cleaning.
    • Observed the hood vents are heavily soiled.
• Common Grounds Coffee, 7334 Ladysmith Commons Blvd Unit 6 Ruther Glen, VA 22546
  
  • Date inspected: July 3
  • Total violations: 3
    • Water temperature at the hand sink was only 74'F.
    • The food contact surfaces of the panini grills were observed soiled.
    • Observed several damp wiping cloths on the clean pot rack. Towels were removed during inspection.

The following facilities did not record any violations:

• Z's Southern Kitchen (75-413TM)
• 716 Slice (VA 7ONE6)
• Cider Lab
• Dawning Point - Courthouse
• Countryside Children's Daycare
• TnT'z Smoked BBQ (TNTBBQ2)