Fredericksburg Health Inspections: Cigarette Butts, Roaches In Kitchen

FREDERICKSBURG, VA — The Rappahannock Area Health District cited violations at several restaurants around the area during inspections between July 27 and Aug. 2.

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.

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:

• Subway, 11105 Leavells Rd Suite 5 Fredericksburg, VA 22407
  • Date inspected: July 27
  • Total violations: 8
    • The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility.
    • Facility does not have written clean-up procedures for a vomiting or diarrheal event.
    • Observed food employee handle phone then proceed to don gloves without washing hands and then handle ready-to-eat food. Food employee was informed on proper procedures.
    • Front handwashing sink was observed without soap. Person in Charge provided soap.
    • Back handwashing sink was observed without any hand drying provisions. Paper towels were provided.
    • Observed food employee handle phone, then change gloves and handle ready-to-eat food without washing hands. Food employee was informed of proper procedures.
    • Observed spray bottles of chemicals stored over food containers in warewash area of food facility. Spray bottles were relocated.
    • Observed unlabeled spray bottle of chemicals at 3-compartment sink. Spray bottle was then labeled with common name of chemicals.
• Panera Bread #899, 1005 Stafford Market Place Stafford, VA 22554
  
  • Date inspected: July 27
  • Total violations: 2
    • Observed employees wearing watches while preparing foods. The front line manager instructed the employees to remove them.
    • The entire facility is in eed of detailed cleaning to include the floor drains, floor in the walk in freezer, air vent covers throughout the kitchen, and the area behind the floor-mounted equipment.
• China King, 4191 Plank Road Fredericksburg, VA 22407
  
  • Date inspected: July 27
  • Total violations: 6
    • The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility.
    • Facility does not have written clean-up procedures for a vomiting or diarrheal event.
    • Observed food employee wash hands at 3-compartment sink. Employee was informed to wash hands at handwashing sink.
    • Observed chlorine concentration of sanitizer bucket (10ppm, 80F) and 3-compartment sink (10ppm, 85F) below required concentration levels. Chlorine was added to sanitizer bucket and 3-compartment sink to bring concentration to proper levels.
    • Observed egg rolls and chicken stored in walk-in refrigerator and held for greater than 24 hours not date marked as required.
    • Observed spray bottle with chemicals, in warewash area of food facility, not labeled with the common name of the chemicals.
• Uncle Dave's JR, 10226 Kings Highway King George, VA 22485
  
  • Date inspected: July 27
  • Total violations: 11
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • The interior surfaces of the ice machine were observed soiled. The machine was cleaned during inspection.
    • The interior surfaces of the microwave oven was observed soiled. Oven was cleaned during inspection.
    • The cutting boards throughout the kitchen were observed stained. Boards were taken to the 3 compartment sink to be cleaned during inspection.
    • The cutting boards throughout the kitchen were observed stained. Boards were taken to the 3 compartment sink to be cleaned during inspection.
    • Observed many flies on the premises of the establishment.
    • The rear screen door in the kitchen in torn and has gaps around the edges.
    • The rear screen door in the kitchen in torn and has gaps around the edges.
    • Observed that many of the floor tiles in the kitchen were torn or missing.
    • The ceiling tiles in the kitchen are not smooth, durable, easily cleanable, and/or nonabsorbent.
    • The following physical facility items were observed soiled: 1-The ceiling tiles in the kitchen, 2-the light covers in the kitchen, 3-the floors throughout the kitchen, 4-the walls throughout the kitchen. IN GENERAL, ALL WALLS, FLOORS AND CEILINGS IN THE KITCHEN ARE IN NEED OF A THOROUGH CLEANING.
• Bubblicious, 3102 #535 Spotsylvania Towne Center Fredericksburg, VA 22407
  
  • Date inspected: July 28
  • Total violations: 5
    • Food employee working without hair & beard restraint.
    • Observed heavy ice build up in the deep freezer.
    • Observed pieces of wood holding up the table over the ice machine. Wood is not easily cleanable.
    • Non food contact surfaces of equipment such as shelving, blender bases, interior prep cooler in need of detailed cleaning. Note: significant improvement has been made since the last inspection.
    • Floors, especially surrounding equipment and shelving in need of detailed cleaning. Note: significant improvement has been made since the last inspection.
• Quality Inn, 2310 Plank Road Fredericksburg, VA 22401
  
  • Date inspected: July 28
  • Total violations: 14
    • The facility does not have a person with a valid certified food protection manager certificate.
    • Observed the facility has an employee health policy but has failed to properly train food employees on foodborne illnesses and symptoms associated with foodborne illnesses.
    • Observed food debris/waffle batter in the handsink of the kitchen. EHS spoke with food employee and person in charge about the purpose of handwashing sinks.
    • Observed no papertowels were provied in the handsink of the ktichen or the handsink in the coffee room area. During the inspection papertowels were provided.
    • Observed the facility did not have any chemical sanitizer available in the kitchen and is not properly sanitizing dishes. EHS had a discussion with the food employee and the person in charge about the wash, rinse, sanitize step of food contact sufaces. During the inspection chlorine was provided.Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
    • Observed the following cold holding at improper temperatures: 1. Waffle batter (61 degrees F). Discussed adding ice to the batter to help keep cool. 2. 53 variety of yogurts (53 degrees F). Cooling unit was not working properly. 3. Milk in a carafe (47 degreees F). EHS advised storing the empty and clean carafe in the refrigerator so that the carafe is chilled and may help maintain temperature. For today only time as a public health control will be used for the items (EHS recorded temperatures at 9:40am. Food items were placed out at 6:00am and breakfast time stops at 10:00am).
    • Observed a large bottle of bug spray on the floor in the kitchen. Bug spray was removed from the kitchen.
    • Observed chemicals (shout, cleaning tablets, surface cleaner) stored on a food prep table next to a microwave.
    • Observed ants on a counter in the coffee room area.
    • Observed numerous boxes of single service use articles stored on top of unsealed wood pallets.
    • Observed a mini fridge used to store yogurts was not holding the required temperature (58 degrees F). Person in charge adjusted the temperature and EHS advised to not keep foods in the unit until it maintains proper temperature.
    • The facility had a test kit for a quaternary ammonium sanitizer, however there was no ammonium sanitizer available. Facility will be switching to use chlorine as a sanitizing chemicals. EHS advised person in charge to order a chlorine test kit.
    • Observed the following non food contact surfaces that require cleaning: 1. Inside and outside surfaces of the cooling units in the storage room. 2. The metal wire rack holding clean equipment next to the 3 compartment sink area.
    • Observed the walls and floors of the main kitchen area, side storage room and coffee room area require a deep and thorough cleaning.
• Best Western Fredericksburg, 2205 Plank Rd Fredericksburg, VA 22401
  
  • Date inspected: July 28
  • Total violations: 3
    • The certified food protection managers certificate of the facility expired on 3/2022.
    • Observed a gallon of 2% milk with an expiration date of 7/27. Milk was discarded during the inspection.
    • Observed the test strips for the chemical sanitizer used in the facility expired 12/2015.
• Grounds Bistro, 25 Apricot Street Stafford, VA 22554
  
  • Date inspected: July 28
  • Total violations: 1
    • Observed the following TCS foods cold holding at improper temperatures inside the 2 door upright cooler in the kitchen: grits (47 degrees F), pasta (48 degrees F), cheese sauce (47 degrees F), spring mix (52, 46 degrees F), black beans (52 degrees F), and mushroom gravy (44 degrees F). The person in charge reported the foods have been in the unit overnight. During the inspection the person in charge voluntarily discarded the foods for safety. Observed condensation on the exterior of the food containers. TCS foods prepared within the previous 2 hours were relocated to another refrigerator or freezer. Instructed the person in charge to contact a technician for repair/service. Discussed storing food in small quantities on ice (ice bath or food grade bags) and monitor the temperatures every 3 hours.
• PHO 72 Restaurant, 315 Garrisonville Road Suite #103 Stafford, VA 22554
  
  • Date inspected: July 28
  • Total violations: 1
    • Observed that facility does not have small probe thermometers to check food temperatures.
• Basilico NY Deli & Italian Bakery, 7013 Harrison Rd Fredericksburg, VA 22407
  
  • Date inspected: July 28
  • Total violations: 14
    • The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility.
    • Facility does not have written clean-up procedures for a vomiting or diarrheal event.
    • Observed food employee wearing gloves handle wiping cloth with sanitizer solution, then go to handle food product. Food employee was informed to wash hands and change gloves. Observed food employee wearing gloves handle soiled food equipment in warewashing area, then proceed to handle cleaned and sanitized food equipment without washing hands. Food employee was informed to wash hands between handling soiled equipment and sanitized equipment. Food equipment was run through dish machine again.
    • Front handwashing sink was observed without soap. Person in Charge resupplied soap at handwashing sink.
    • Observed food employee wearing gloves handle wiping cloth with sanitizer solution and then go to handle food. Food employee was informed to wash hands and change gloves.
    • Observed flour in back prep area and flour in front pizza prep area stored uncovered while not in use. Flour in back prep area was covered.
    • Observed ~20 flying insects in back prep area of food facility. Facility does not have a pest control program.
    • Observed gap under back exit door in back prep area of food facility.
    • Observed in-use knives stored between front prep units, not an easily cleanable area. Observed whisk in back prep area stored in water holding at 110F, rather than 135F or higher as required.
    • Observed plates and bowls in front and back prep areas of food facility stored uncovered and not protected.
    • Observed employee drying cleaned and sanitized food equipment with wiping cloth. Employee was informed to let food equipment air dry. Equipment that was cloth dried was run through the dish machine again.
    • Observed single-use containers used to store dessert toppings at dessert prep table.
    • Observed shelving under back prep tables lined with cardboard, not a smooth and easily cleanable surface.
    • Observed masking tape used on edges of cutting board at back prep area near steam table, not a smooth and easily cleanable material. Observed banded brushes used for oil at pizza prep station.
• Lin's Express, 10853 Tidewater Trail Fredericksburg, VA 22408
  
  • Date inspected: July 28
  • Total violations: 4
    • Observed two dented cans of bamboo shoots on the dry storage shelves. Cans were labeled for return during inspection.
    • Dispensing utensils improperly stored between uses. Observed scoop handles in contact with food items in the bulk storage bins. Scoops were removed and washed during inspection.
    • The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: 1- the wire shelving in the walk in cooler (rusted and corroded), 2- the inside of the chest freezer (ice buildup), 3- the bottom shelf of the prep table (rust and corrosion).
    • Observed the following non-food contact surfaces to be soiled with grime and debris: 1- the top shelf of the expo station, 2- the lid and gasket on the chest freezer, 3- the outer surfaces of the bulk storage bins.
• Taco Bell #17977, 4720 Mine Road Fredericksburg, VA 22408
  
  • Date inspected: July 29
  • Total violations: 2
    • Observed guacamole holding at 50F in prep unit for less than 2 hours. Food was moved to walk-in refrigerator to cool.
    • Observed clean food equipment in warewashing area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
• Burger King, 740 Warrenton Road Fredericksburg, VA 22406
  
  • Date inspected: July 29
  • Total violations: 2
    • Observed a hose bibb vacuum breaker installed at a Y-connector at the mop sink connected to a long hose with a spray nozzle which had water flowing during the inspection. During the routine inspection conducted on 7/5/22 instructed the facility to install a dual check valve with atmospheric vent and provided a handout. The facility has installed a hose bibb vacuum breaker which is not designed for continuous pressure. The water was turned off during the inspection. Discussed the correct backflow preventer which is required and provided another handout. Instructed the person in charge to ensure the water is turned off when not in use until the adequate backflow preventer is installed.
• Fire Escape Food Truck (VA28-083), 11701 Harvestdale Drive Fredericksburg, VA 22407
  
  • Date inspected: July 29
  • Total violations: 1
    • Observed foods in the reach in cooler not protected.
• Minnieland Academy #67, 95 Dunn Drive Suite #101 Stafford, VA 22556
  
  • Date inspected: Aug. 1
  • Total violations: 13
    • The person in charge could not explain how to test the sanitizer, the required receiving temperatures, and the correct hot holding procedures.
    • The facility does not have documentation to prove that employee health training is being accomplished.
    • Observed the cook touch her hands then continue to prepare foods without washing her hands and changing her gloves. EHS discussed this with the employee.
    • Observed damaged cans of pineapples on the shelf. EHS removed the cans.
    • Observed raw shell eggs stored over an open box of apples in the reach in cooler.
    • Observed uncovered container of pudding in the reach in cooler. The person in charge covered the product.
    • Observed that the can opener is in need of detailed cleaning.
    • Observed sloppy joe that was made on Friday that was not properly cooled. The product measured 49'F.
    • Observed 4 packages of sliced turkey sitting on the counter to thaw. The person in charge placed the product in the reach in cooler.
    • The person in charge could not provide a small probe thermometer.
    • Observed the bin in the storage room that was broken.
    • Observed that the cutting boards are heavily scored and scratched.
    • The person in charge could not provide quaternary test strips.
• Fairfield Inn & Suites, 2784 Jefferson Davis Highway Stafford, VA 22556
  
  • Date inspected: Aug. 1
  • Total violations: 4
    • Observed a food employee lather their hands under running water at the kitchen handsink. Hands were not effectively cleaned due to soap being flushed down the drain. Instructed the employee on correct handwashing and he washed his hands.
    • Observed scrambled eggs (122 degrees F) hot holding at improper temperatures in the breakfast area. A food employee reported the eggs were reheated at 8:30 a.m. and the temperature was observed at 9:30 a.m. Observed the eggs holding on a low temperature setting. The food attendant reported the eggs will be discarded by 10:00 a.m. Discussed increasing the temperature setting to ensure TCS foods are hot held at or above 135 degree F.
    • Observed single use container of cream cheese (44 degrees F) cold holding at improper temperature in the small reach in cooler on the top shelf in the breakfast area. A food employee reported the cream cheese was placed in the unit at 8:30 a.m., temperature was observed at 9:15 a.m. The cream cheese containers were relocated to a refrigerator in the kitchen to cool to 41 degree F by 12:30 p.m. The person in charge reported a new unit is on order and small quantities are being placed in the refrigerator during breakfast service. Discussed monitoring temperatures of TCS foods and using ice baths to facilitate adequate cold holding temperatures.
    • Observed coffee brewer connected to the water line in absence of an adequate backflow preventer. Observed a flow control valve connected to the water line. The person in charge reported a backflow preventer is on order.
• Quality Inn & Suites, 28 Greenspring Drive Stafford, VA 22554
  
  • Date inspected: Aug. 1
  • Total violations: 2
    • The person in charge could not provide procedures for cleaning up of bodily fluids.
    • Per discussion with the person in charge, the facility does not have any sanitizer therefore the equipment is not being properly cleaned.
• Waffle House #930, 10357 Patriot Hwy Fredericksburg, VA 22408
  
  • Date inspected: Aug. 1
  • Total violations: 24
    • Absence of active managerial control observed during the inspection. No person in charge available upon arrival, EHS designed a PIC. Employees are not properly trained in food safety, proper sanitizing of equipment, monitoring TCS foods .Ensure employees are adequately trained.
    • No certified food protection manager available.
    • The 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 sample to be used for training purposes.
    • Observed a used cigarette butt on the water heater in the kitchen and a pack of cigarettes on the prep table by the dry storage room.
    • Employee was observed handling soiled dishes then proceeded to engage in food preparation without first washing their hands.. Employee was asked to wash their hands.
    • Per discussion with the PIC, employees wash their hands at the pre-wash station by the dishmachine. EHS explained the VA Food Regulations to PIC.
    • Observed a container stored in the hand washing sink basin. Item was relocated.
    • Observed raw sausage stored near ready to eat dairy products in the reach in cooler.
    • Observed several iron pans stored on the counter to dry that were soiled to sight and touch. The person in charge (PIC) removed the items to be washed, rinsed, and sanitized.
    • The chlorine sanitizer solution in the dishmachine that was being used to wash dishes measured 0 PPM. EHS instructed PIC to use the 3 compartment sink and set it up during the inspection.
    • Per discussion with the person in charge the food contact surfaces for equipment and utensils used for time/temperature control for safety foods (TCS) are not being washed every four hours as per the VA Food Regulations. The items sometimes get washed at the end of the shift (7 hours). EHS explained to the person in charge cleaning frequency of utensils and equipment with TCS foods.
    • Observed homemade white gravy made with raw sausage (125-133'F) hot holding at improper temperature- gravy was discarded.
    • Observed a large carton of raw shell eggs (53'F) and a box of perishable dairy product (half and half 51'f) stored on the drain board of the 3 compartment sink. The PIC stated that the items were taken out of the walk in cooler to make waffle mixture and have been stored at room temperature for 2 hours.
    • A date marking system is not in proper use for the time/temperature control for safety (TCS) foods.
    • Observed a container of raw shell eggs (67'F surface). PIC stated the eggs were taken out of the WIC 2 hours prior to temperature check) stored above the stove that was not marked with a 4 hour cook, serve or discard by time. PIC stated the facility uses time as a public health control on daily basis, no written procedures were available. Eggs were labeled during the inspection.
    • Observed two spray bottles that contained quaternary ammonium on the shelving units stored near single service articles.
    • The Person in Charge could not provide a thin probe food thermometer.
    • Observed several dead roaches in the dry storage room and in the kitchen.
    • Observed several crawling and flying insects in the kitchen. The person in charge was not able to provide pest control treatment invoices.
    • Observed several wet wiping cloths on the counter. The person in charge placed the wet cloths in the sanitizer bucket.
    • Observed the following in need of cleaning: 1) Ice machine filter, 2) all refrigeration and freezer units, 3) dry storage room, 4) under stove and fryers , 5) hot holding station, 6) Wire shelving near the dishwasher area.
    • EHS was not able to locate a back flow prevention device on the water line connected to the coffee machine. The person in charge will check with the company and notify EHS. Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the pre wash station near the dishmachine in the front of the house.
    • Discarded products with food residue are being stored outside of refuse containers, outside of the establishment.
    • The walls, floors, and ceiling ( to include vents and light shields) were observed soiled with grime and debris throughout the facility.
• El Patron Mexican Restaurant, 10040 PATRIOT HWY #118 Fredericksburg, VA 22407
  
  • Date inspected: Aug. 1
  • Total violations: 2
    • Observed imitation crabmeat being advertised as crabmeat.
    • A splash guard is needed between the hand washing sink and the prep table by the cook line to prevent contamination.
• Riverside Center, 95 Riverside Parkway Fredericksburg, VA 22406
  
  • Date inspected: Aug. 1
  • Total violations: 4
    • Observed packaged raw chicken and covered container of raw, breaded chicken stored over packaged vegetables in the walk in cooler. During the inspection the raw food was relocated to prevent contamination.
    • Observed container of commercially processed breaded, cooked chicken in the walk in cooler which was not dated to identify the date of opening or discard. The person in charge was not able to communicate when the chicken was cooked and voluntarily discarded for safety.
    • The person in charge could not provide a Quaternary Ammonium testing kit, he reported an order was placed.
    • Observed a long hose sitting on the floor attached to the water line in absence of any backflow prevention. The hose was disconnected during the inspection. Instructed the person in charge to discontinue use until an adequate backflow preventer is installed.
• Pizza Hut, 35 Walpole Street #101 Stafford, VA 22554
  
  • Date inspected: Aug. 1
  • Total violations: 15
    • 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 8/3/2021.
    • Observed uncovered containers of cream cheese and butter spread on open wire shelving, with observable debris, by the pizza packaging area. During the inspection the person in charge placed covers on the containers.
    • Observed a food employee use the same single use disposable gloves to open a visibly soiled handle to the walk in cooler and then proceed to pull out a tray of pizza dough to begin to prepare a customer's order. Instructed the employee to remove the gloves and wash their hands. Contamination was prevented. Discussed correct use of single use disposable gloves.
    • Observed presence of one live crawling insect inside the basin of the warewashing handsink and several dead insects in the back of the kitchen by the warewashing area and back door. Contact pest control for inspection and service as needed.
    • Observed stainless steel and plastic food storage containers stacked while wet after chemical sanitizing on wire shelving in the warewashing area. The containers were separated to permit air drying during the inspection.
    • Observed soiled beverage container lids by the soda machine. The person in charge reported the Pepsi nozzle is spraying the lids. During the inspection the lids were voluntarily discarded. Discussed relocating the beverage lid holder against the wall instead of next to the soda machine to prevent splash.
    • The low temperature dishwasher is not meeting specifications. Observed the dishwasher is sanitizing food contact equipment at 25 parts per million at 120 degrees F. Instructed the person in charge to contact the technician for service.
    • Absence of data plate on the low temperature dishwasher. Contact technician to affix a data plate, which includes operating instructions, to the dishwasher in a location that is easily accessible.
    • Observed accumulation of debris on the following nonfood contact surfaces: Shelving throughout, pizza oven rack, shelving inside reach in refrigeration, base of the proofer, and inside cabinet and shelf by the soda machine.
    • Observed dried oil residue on the ground under the the oil receptacle in the waste enclosure.
    • Observed build-up of oily residue on the exterior surfaces of the oil receptacle in the waste enclosure.
    • Observed the following in poor repair: Blown out ceiling lights, eroded floor tile grout under the 3 vat sink, and seal male and female toilets to the floor.
    • Observed cleaning is needed in the following areas: Ceiling tiles and light covers throughout, walls and floors in the warewashing area and air vents in the female toilet room.
    • Observed 38 foot candles of light by the pizza prep and pizza oven.
    • Observed accumulation of debris on the hood vent above the fryers.
• Feast Buffet, 2388 Plank Rd Fredericksburg, VA 22401
  
  • Date inspected: Aug. 2
  • Total violations: 20
    • Person in charge of the facility is failing to monitor temperatures of foods and ensuring equipment is in right working order. During the inspection all of the cooling and freezing units were not in working. Facility voluntarily closed until a technician came to fix the equipment.
    • Observed a moldy bag of shredded cheese stored in the walk in cooler. During the inspection the bag of cheese was discarded.
    • Observed the blade of the can opener extremely soiled. Can opener was moved to the 3 compartment sink for washing and sanitizing.
    • Observed the chicken grinder was left soiled after use. During the inspection the person in charge instructed food employees to clean the chicken grinder.
    • The following food were observed out of required cold holding temperatures and were discarded for safety: 1. One pan of mac and cheese 48-50 degrees F 2. One pan of crab salad 47-48 degrees F 3. One container of raw tilapia fish 47-48 degrees F 4. One container of sausages 48-52 degrees F 5. One container of cream cheese 48-49 degrees F. 6. One container of raw chicken 49 degrees. 7. One container of cream cheese dumplings 49 degrees F. 8. One container of breaded chicken 45 degrees F. 9. One container of raw chicken thighs 43-45 degrees F. 10. One container of fried chicken bites 43-50 degrees F 11. One container of fried shrimp 42-45 degrees F. 12. One container of clams 44-52 degrees F. 13. One container of veggie egg rolls 45-47 degrees F. 14. One container of mussels 45 degrees. 15. One container of fried tofu 48-53 degrees F 16. One container of craw fish 44-45 degrees F. 17. Two containers of garlic and oil 50-53 degrees F. 18. Two containers of pork 45-47 F. 19. One container of raw shell eggs 47-50 F 20. One container of milk 49 degrees F. 21. Two containers of chicken 43-47 degrees F. 22. One container of beef 47 degrees F. 23. One pan of egg noodles 51 degrees F. 24. One container of crab 44-45 degrees F. 25. One container of pizza sauce 50 degrees F. 26. One container of shredded cheese 49-50 degrees F. 27. One container of cheese bread 48 degrees F. 28. One container of sushi variety 47-49 degrees F. 29. One plastic container of dessert batter 47 degrees F. 30. One container of lettuce 49-50 degrees F. 31. One container of crab 48-50 degrees F. 32. Two containers of hard boiled eggs 49 degrees F. 33. One container of chicken gizzards 49-50 degrees F. 34. One pan of celery 47-49 degrees F. 35. One box of egg roll wrapper 57-63 degrees F. 36. One pan of shreeded cabbage 55-58 degrees F. 37. One container of tofu 48 degrees F. 38. One container of sprouts 48-50 degrees F. 39. 10 flans in pan 48 degrees F. 40. 20 bags of egg noodles. 41. Two container of spring mix lettuce 49 degrees F. 42. One bin of rice noodles 60 degrees F. 43. One containers of cut cantaloupe 49 degrees F. 44. One container of cut watermelon 48-49 degrees F. 45. One container of broccoli salad 48 degrees F. 46. One log of ham 48 degrees F. 47. One containe of OJ 48 degrees F. 48. One container of ranch 48 degrees F. 49.One container of salsa 51 degrees F. 50. One bag of cheese 49 degrees F. 51. One contaner of cut letuce 48 degrees F.
    • Observed the facility does not have a date marking system in place for TCS foods held longer than 24 hours.
    • Observed the following stored near a food prep area: 1. One bottle of peroxide 2. One bottle of hand sanitizer 3. Two containers of neosporin Items were relocated during the inspection.
    • Observed gaps at the bottom of the back door.
    • Observed flies in the kitchen area.
    • Observed fly strips near the door that leads to the buffet area and throughout the kitchen near prep areas.
    • Observed several food employees working without hair restraints.
    • Observed several (wet) cleaning towels throughout the kitchen on counters and prep tables. EHS discussed with the person in charge to maintain wet towels in sanitizing solution to prevent growth of bacteria.
    • Observed several knives being stored in between a prep unit and a reach in cooler. During the inspection the knives were relocated.
    • Observed several containers of chicken boullion being reused to hold other items (sauces, spices) throughout the kitchen.
    • Observed the cooling equipment of the facility was not in proper working order and not maintaining the required temperature. During the inspection technicians were called to fix equipement. 1. pepsi cooler 1-48 degrees F 2. prep coler 2-46 degrees F 3. pepsi cooler 2- 52 degrees F 4. prep cooler 4-48 degrees F 5. walk in cooler- 46-48 degrees F
    • Observed several cutting boards and prep table cutting boards heavily stained.
    • Observed a heavy build up of grease inside of the dish machine.
    • The following non food contact surfaces were observed in need of deep cleaning: 1. Inside and outside surfaces of the reach in coolers, prep units. 2. Racks inside cooling units and inside walk in coolers holding foods. 3. Metal racks holding equipment 4. Top of prep coolers where spices and utensils are held. 5. Outside surfaces of rice cookers 6. Carts used to transport dishes and foods to buffet line
    • Observed the walls and floors of the facility require a very deep and thorough cleaning. Food debris was observed under equipment and walls.
    • Observed employees personal belongings being stored near food preparation areas (handbag, car keys, headphones). Items were relocated during the inspection.
• Texas Roadhouse, 3940 Plank Road Ste. A Fredericksburg, VA 22407
  
  • Date inspected: Aug. 2
  • Total violations: 4
    • Handwashing sink in warewash area of food facility was not provided with soap. Person in Charge provided soap at handwashing sink.
    • Observed food equipment stored in front handwashing sink. Equipment moved to allow sink to be accessible. Observed food employee filling pitcher at handwashing sink. Food employee was informed that sink shall only be used for handwashing.
    • Paper towels were not available at various sinks throughout kitchen area of food facility. Food employee provided hand drying provisions to each handwashing sink.
    • Observed several spray bottles throughout facility that were not labeled with the common name of the chemicals.
• Subway (Walmart), 16375 Merchants Ln King George, VA 22485
  
  • Date inspected: Aug. 2
  • Total violations: 2
    • Observed an employee arrive for work, enter serving line, clock in, don face covering and begin assembling sandwiches without washing their hands. Employee was instructed to wash hands when entering kitchen and before preparing food.
    • Observed that the wall above the 3 compartment sink and around the mop sink was in need of cleaning.
• Benny's Sub Shop, 16430 Consumer Row King George, VA 22485
  
  • Date inspected: Aug. 2
  • Total violations: 5
    • The food contact surfaces of the food slicer, which had not been used the day of inspection, was observed soiled with food debris. Slicer was cleaned during inspection.
    • Observed large gaps around the outer screen door in the kitchen.
    • Observed two wet wiping cloths stored on work surfaces during inspection. Both cloths were placed in sanitizer during inspection.
    • Dispensing utensils improperly stored between. Observed 2 cleavers stored between the prep unit and the prep table. Cleavers were relocated during inspection. Also observed plastic storage containers and a used tin can, all without handles in the cornstarch, sugar and rice storage bins. They were being used as scoops.
    • Observed a cell phone, keys and a wallet stored on a prep table near the food slicer. Items were relocated during inspection.
• Carriage Hill Health & Rehabilitation Center, 6106 Health Center Lane Fredericksburg, VA 22407
  
  • Date inspected: Aug. 2
  • Total violations: 3
    • Observed residue on can opener blade. Person in Charge brought to warewash area to be cleaned and sanitized.
    • No backflow prevention at spray hose in warewash area and in power wash area. Backflow prevention devices were able to be provided at spray hoses.
    • Observed tile damage under cooking equipment and by power washing area.
• Commonwealth Senior Living at Stafford, 30 Kings Crest Drive Stafford, VA 22554
  
  • Date inspected: Aug. 2
  • Total violations: 2
    • The facility does not have a certified food protection manager.
    • Observed cooled soup that was dated for more than 7 days. The person in charge dated the soup correctly.

The following locations did not record any violations:

• Panda Express #974
• Dominican Bites (VA 35-481)
• Soulific Seafood (286-962)
• Starbucks Coffee #2982
• Better Tomorrows, Garrison Woods
• McDonald's Restaurant
• Kid's Station Powered by KinderCare at Work
• Mi Tierra Taco & Grill