Fredericksburg Health Inspections: Dead Roaches, Live Flies

FREDERICKSBURG, VA — Several facilities in the Fredericksburg area recorded violations during recent inspections from the Rappahannock Area Health District. Inspectors conducted the most recent visits between March 29 and April 4.

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:

• 2400 Diner, 2400 Princess Anne Street Fredericksburg, VA 22401
  • Date inspected: March 29
  • Total violations: 5
    • Person in charge was unable to provide written procedures for how the facility cleans up bodily fluids. EHS provided a copy.
    • Observed floors of the walk in cooler heavily rusted.
    • Observed rusted shelves inside the walk in cooler.
    • Observed non food contact surfaces throughout the facility need cleaning of food debris/particles (cart next to prep unit, top shelf of prep unit etc.).
    • Observed floors under equipment and walls around food prep areas that require cleaning.
• Jersey Mike's Subs, 1607 Emancipation Highway Fredericksburg, VA 22401
  
  • Date inspected: March 29
  • Total violations: 10
    • Person in charge was unable to provide written procedures for how the facility takes care of bodily fluid clean ups. EHS provided a copy.
    • Observed a food employee wash hands at the prep sink. EHS and manager on site spoke with employee and manager will retrain staff.
    • Observed one stainless steel container of shredded lettuce and one bucket of pickles both stored in the walk in cooler uncovered. During the inspection employee covered the foods.
    • Observed food employee storing tongs used to handle raw chicken and raw beef in the same stainless steel container. EHS discussed with the person in charge to store tongs in separate containers. During the inspection person in charge changed and separated the tongs in separate containers.
    • Per discussion with the person in charge the meat slicer currently ONLY gets sanitized in between uses but does not get washed and rinsed. And other food contact surfaces (knives, cutting boards, sandwich prep surfaces) go more than 4 hours before getting switched out or properly washed, rinsed and sanitized.
    • Observed the following: 1. single service use 2oz cups and lids stored with the food contact surface facing upwards 2. numerous to go cups stored surrounding the handwash sink by the front prep line. During the inspection 2oz cups and lids were inverted and to go cups were relocated.
    • Observed cutting boards that were heavily stained and scored.
    • The following non food contact surfaces were observed in need of cleaning: 1. wire shelving throughout the facility 2. wheels of equipment 3. inside surfaces and racks of deli meat case ( A LOT of food debris was observed) 4. handles of equipment 5. bread rolling cart.
    • Observed the following facilities in need of cleaning: 1.floors throughout the facility are in need of deep cleaning. 2. a/c ceiling vents were dusty 3. walls around handsinks and food prep areas.
    • Observed employees belongings (backpacks, drink containers, donuts) stored on or near food prep areas and on top of packaged dried foods (sugar and corn meal containers).
• Captain D's, 2626 Princess Anne St Fredericksburg, VA 22401
  
  • Date inspected: March 30
  • Total violations: 12
    • Person in charge was unable to provide written procedures for how the facility cleans up bodily fluids. During the inspection EHS provided a copy.
    • Observed food debris inside the basin of the kitchen hand sink.
    • Observed 3 containers of pollock fish stored in the walk in freezer uncovered. During the inspection a food employee covered the containers.
    • Observed the blade of the can opener was soiled. During the inspection can opener was relocated to the warewashing area.
    • Observed one container of burn gel, one container of hand sanitizer and one package of delime cleaner stored next to the water dispenser used for batters. During the inspection items were relocated.
    • Observed one container of frozen salmon thawing on a kitchen counter. During the inspection the person in charge relocated the still frozen salmon to thaw out in the walk in cooler. EHS discussed appropriate thawing methods with the person in charge.
    • Observed several boxes of food stored on the floor of the walk in freezer.
    • Observed numerous plastic and stainless steel containers stored stacked while still wet.
    • Non-food contact surfaces throughout the facility require a DEEP cleaning. Handles of equipment, gaskets and interior surfaces of reach in coolers are heavily soiled. coffe brewer and soda machines at drive through and lobby need a detailed cleaning. Wire and all shelving throughout the facility are sticky and heavily soiled.
    • Observed a direct connection in plumbing at the 3 compartment sink. Recent work has been done to the plumbing under the 3 compartment sink and an air gap is missing. EHS provided required plumbing connection handout to the person in charge.
    • Observed the following facilities in poor repair: 1. coving and tile wall along cook line is cracked and damaged 2. cracked flooring throughout the facility 3. grout missing throughout kitchen floors 4. water damaged observed throughout kitchen ceiling.
    • Walls, Floors, Ceilings and all ceiling/ac vents throughout the facility require a DEEP CLEANING. AC vents and areas surrounding vents have an extreme amount of black mold like growth. Floors and floor mats inside the walk in cooler are HEAVILY soiled with debris.
• Conway Elementary School, 105 Primmer House Road Fredericksburg, VA 22405
  
  • Date inspected: March 30
  • Total violations: 2
    • Observed food employee handling raw hamburger patties with gloved hands then handled clean equipment and dishes without washing their hands and donning gloves. Employee was instructed to wash their hands.
    • Observed the following: 1) The sanitizer dispenser unit at the 3 compartment sink needs to be evaluated. Sanitizer measured 0 PPM. EHS had to manually set it up. Person in charge contacted a technician to evaluate the unit. 2) hood filter is dented.
• Colonial Tavern Home to the Irish Brigade, 406 Lafayette Blvd. Fredericksburg, VA 22401
  
  • Date inspected: March 30
  • Total violations: 8
    • Person in charge was unable to provide the facilities employee health policy. EHS provided a copy during the inspection. Employees on staff read and signed the policy.
    • Person in charge was unable to provide written procedures for how the facility takes care of bodily fluid cleans. During the inspection EHS provided a copy.
    • Observed the interior white lip of the ice machine requires cleaning.
    • Observed 2 hot shot pesticide dispensers at the bar area. During the inspection the person in charge discarded the pesticide dispensers.
    • Observed rusted shelves throughout the kitchen area and walk in cooler.
    • Observed the following in poor repair: 1. handles missing from range 2. heavy build up of ice in the deep freezer.
    • Observed some areas of the ceiling in the kitchen stained and ac/ceiling vents in the kitchen need dusting.
    • Observed the floors of the bar area and floors under the hot water heater area should be resealed. Exposed and unpainted wood was observed.
• Vinny's Italian Grill, 20 Plantation Drive Suite 135 Fredericksburg, VA 22406
  
  • Date inspected: March 30
  • Total violations: 16
    • Absence of active managerial control observed during the inspection. The person in charge in not monitoring employee handwashing procedures, Improper cooling and cooling methods observed and the monitoring of TCS foods during cold holding are not being monitored . Discussed requirements with the person in charge.
    • 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 3/30/22 and during today's inspection.
    • Observed a food employee chewing gum while engaged in warewashing activities. Instructed employee to discard gum during the inspection.
    • Observed the following: 1- Observed food employee lather hands for 6 seconds, 2-Observed food employee lather hands under running water, hands were not effectively cleaning due to water flushing hand soap down the drain.
    • Observed plastic lip inside ice machine soiled with buildup of pink debris.
    • Observed the following food contact equipment soiled to the sight: Strainer used for oil, multiple pizza pans, non stick pan and meat slicer. All equipment with the exception of the meat slicer were removed for cleaning. instructed person in charge to clean and sanitize meat slicer prior to next use.
    • Observed the following TCS foods improperly cooled: Large pot of marinara sauce (62 degrees F), pizza sauce (43 degrees F) and spicy marinara sauce (43 degrees F) and large pan of lasagne (43 degrees F) which the person in charge reported were prepared the evening prior. The person in charge could not provide a temperature log and reported temperatures were not monitored during cooling. TCS foods were voluntarily discarded during the inspection. Discussed methods to rapidly cool TCS foods and strongly encouraged monitoring and maintaining a temperature log. Cold holding issue was observed during the inspection which may be a contributing factor. TCS foods were observed inside the walk in cooler.
    • Observed the following TCS foods cold holding at improper temperatures: 1- 1 door upright cooler: Milk (47 degrees F), individual containers of sour cream (45, 44 degrees F), single use containers of in-house prepared ranch dressing (45, 45 degrees F). 2- Salad prep cooler - single use container of in-house prepared ranch dressing held above the fill line (44 degrees F), and 3- walk in cooler: Pasta (43 degrees F). cooked spinach/artichoke (44 degrees F), canned anchovies (43 degrees F). sliced cheese (43 degrees F), pasta (43 degrees F), sliced ham (43 degrees F), sliced cheese (43 degrees F), and raw chicken wings (43 degrees F). The person in charge reported the TCS foods have been in the unit overnight and were voluntarily discarded with the exception of the raw chicken wings which were pulled from the walk in freezer. Instructed the person in charge to cook chicken wings by close of business.
    • Observed improper cooling methods for marinara sauce and pizza sauce. Observed the facility is cooling sauce in large stock pots inside the walk in cooler. Discussed using ice baths and placing in smaller portions and monitoring the temperature during cooling. Cooling methods handout and temperature log will be emailed to the owner.
    • Observed presence of small flying insects in the back prep area, dining room and the female toilet room.
    • Observed presence of dead insects accumulating on the metal slats under the 2 door upright freezer.
    • Absence of beard restraints among male food employees.
    • Observed stainless steel and beverage cups stacked while wet after chemical sanitizing.
    • Observed accumulation of grime and debris on the following nonfood contact surfaces: Shelving under the flattop, doors of the convection oven, upsplash of the sode machine nozzles, clean equipment shelving and prewash spray nozzle.
    • Observed accumulation of debris around the dumpster enclosure.
    • Observed accumulation of dust on the vent filter above the pizza oven.
• Dairy Queen Grill & Chill, 10907 Courthouse Road Fredericksburg, VA 22408
  
  • Date inspected: March 31
  • Total violations: 12
    • Observed a food employee handle a cellular phone with gloved hands then engaged in food preparation without first washing their hands and donning new gloves. Employee was instructed to wash their hands and don new gloves.
    • Per discussion with the food employee the food contact surface of the mixing shafts on the milk shake machines used for dairy which is a time/temperature control for safety food (TCS) are not being washed, rinsed, and sanitized every four hours as per the VA Food Regulations. The items sometimes get washed at the end of the shift which sometimes lasts more than five hours. EHS explained to the person in charge cleaning frequency of utensils and equipment with TCS foods.
    • Observed the following TCS foods cold holding at improper temperatures at the prep unit across from the fryers: 1) 2% Milk (47'F) 2) homemade white gravy (53'F), items were discarded. The unit will not be used to hold time/temperature control for safety foods until it is evaluated by a technician.
    • Observed an insect control device over the beverage dispensing unit and single service lids for to go cups in the lobby.
    • Observed the following: 1) clean utensils stored in a soiled container on the shelving unit by the small 3 compartment sink near the ice cream units , 2) food contact surface of clean equipment and utensils stored directly on cardboard boxes.
    • Observed several plastic and stainless steel containers on shelving unit near the 3 compartment sink that were stacked while wet after cleaning and sanitizing. Items were moved to be washed, sanitized, and dried properly.
    • The cold unit prep unit (48'F) across from the fryer is not maintaining the required temperature of 41'F or below.
    • The nonfood contact surfaces of the following items were noted with an accumulation of grime and debris: 1) the exterior and interior of the reach in freezers and refrigerators, 2) shelving units.
    • Observed a hose stored in the mop sink basin- the hose was attached to a Y connector with a manual backflow prevention device and with an air gap that was less than 1 inch above the flood level rim.
    • The walls, floors, and ceiling (to include vents) throughout the facility are in need of cleaning.
    • Observed the ceiling above the beverage station in the dining room is not smooth and easy to clean.
    • Observed the following: 1) ceiling tiles need to be re-adjusted throughout the facility to include the ceiling above the beverage unit in the dining room. 2) duct tape is used to hold the coving in place by the hand washing sink near the 3 compartment sink.
• Bickford of Spotsylvania, 5000 Spotsylvania Parkway Fredericksburg, VA 22407
  
  • Date inspected: March 31
  • Total violations: 14
    • The person in charge was not actively performing their duties regarding the following: 1-not having a sanitizer test kit available for testing the Dodecylbenzenesulfonic Acid sanitizer at the 3 compartment sink, 2-allowing unauthorized persons in the food preparation area, 3-was unable to verify training regarding employee health, 4-not monitoring cold holding temperatures of the cold holding units.
    • The person in charge was unable to provide verification the employess had received training regarding employee health.
    • Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F. Water measured 77'F.
    • Observed the following food contact surfaces were soiled to the sight and touch: 1-the food thermometer, 2-several cutting boards throughout the kitchen (stained), 3-blue bowl on shelving.
    • The interior of the microwave was observed soiled.
    • The following foods were found cold holding at improper temperatures in the reach in coolers: liquid eggs (46'F), buttermilk (44'F), black beans (44'F). Both items were voluntarily discarded during inspection.
    • Observed a plastic spray bottle on the clean equipment rack that was not labeled. Bottle disappeared during inspection.
    • Improper methods used to thaw ROP fish. Observed tilipia in ROP packaging in reach in reach cooler. Fish was discarded during inspection.
    • Employees observed working in the food service area without proper hair restraints.
    • The seal along the back of the dishwasher drain board and the 3 compartment sink need to be replaced.
    • The person in charge was unable to produce a test kit for the Sink and Surface sanitizer.
    • The following non-food contact surfaces were observed soiled: 1-the interior of all storage drawers and cabinet in the kitchen, 2-interior of the reach in coolers, 3-the up splash of the coffee maker, 4-the air conditioning unit, 5-outside of the microwave oven, 6-the shelving under the center island, 7-outside of the dish machine, 8-outer surfaces of the bulk rice, sugar and flour bins, 9-the spray nozzle in the dish room.
    • The following physical facility items were observed soiled: 1-the ceiling and walls (dust), 2-the floors under the equipment.
    • The ceiling intake and exhaust vents in the kitchen were observed soiled.
• Will's Place (WEPA1), 3318 Bourbon Street Fredericksburg, VA 22408
  
  • Date inspected: April 1
  • Total violations: 2
    • No proof of training on employee health policy is availabe on-site.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a bodily fluid clean up procedures sample.
• 716 Slice (VA 7ONE6), 7206 Hearthside Trail Fredericksburg, VA 22407
  
  • Date inspected: April 1
  • Total violations: 2
    • Observed that the dough was not protected from possible contamination. Dough was stored under the air vent. the person in charge placed a pan over the dough.
    • Observed single service plates and red/white containers were stored with the food-contact surface facing upwards.
• Mazedaar (TVL-4214), 82 Tavern Road Stafford, VA 22554
  
  • Date inspected: April 1
  • Total violations: 2
    • Observed an employee handle chemicals then applied gloves to prepare food without first washing their hands. Hand washing requirements were discussed with the person in charge.
    • Observed the following cold holding at improper temperatures: In the RIC by the door: 1) Yogurt (47'F), In the back of the unit: 2) whole milk (47'F) not frequently used, 3) four bags of cut lettuce (44-47'F) in the Items have been in the unit for over four hours. Person in charge (PIC) will take the items home for personal use. PIC will lower the thermostat and evaluate the unit.
• Domino's Pizza (CH), 10740 Courthouse Road Fredericksburg, VA 22408
  
  • Date inspected: April 3
  • Total violations: 6
    • The person in charge was unable to provide documentation of training relating to the employee health policy for this facility.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a handout.
    • Observed a large container of pizza sauce (44-47'F) stored over the counter at room temperature that did not have the discard by date. PIC labeled the item during the inspection.
    • Observed the following in need of repair. 1) re-caulk the handwashing sink by the pizza prep unit and the 3 compartment sink, 2) repair the hole under the handwashing sink by the pizza prep unit, 3) repair the broken tiles in the wall behind the walk in cooler, 4) repair the walk in cooler door so it closes properly, 5) re-adjust ceiling tiles by the back of the house.
• Hardee's of Four Mile Fork #2561, 10706 Patriot Hwy Fredericksburg, VA 22408
  
  • Date inspected: April 3
  • Total violations: 12
    • Observed a food employee sweeping the floor then applied hand sanitizer and engaged in food preparation without first washing their hands. Employee was instructed to wash their hands.
    • Through discussion with Person in Charge, utensils in contact with time/temperature control for safety (TCS) food are not cleaned and sanitized at least every 4 hours. Utensils were moved to be washed.
    • Observed sliced tomatoes (45'F) in the sandwich prep unit for over 6 hours, tomatoes were discarded. EHS placed ice under the new container of tomatoes and instructed the person in charge to monitor the temperature until the unit is evaluated.
    • Observed several of the refrigeration units without temperature measuring devices.
    • Observed clean cooking utensils stored directly on unsealed wood above the prep sink by the raw chicken breading station.
    • Observed several pans on the prep table that were stacked while wet after cleaning and sanitizing. Observation was discussed with the person in charge.
    • Observed cardboard boxes used as liners for single service articles and unsealed wood in several areas in the kitchen. EHS instructed PIC to use material that is constructed of a corrosion-resistant, nonabsorbent, and smooth.
    • Accumulations of debris were noted on the following nonfood contact surfaces: 1) outer surface of the ice machine, 2) the up splash of the coffee machine by the drive thru window, 3) interior, including gaskets, of reach in and walk in refrigeration units. 4) shelving units, 5) cabinets, 6) lids dispensing unit, 7) fryers, 8) oven.
    • Observed the following in need of repair: 1) the mop sink water hose is leaking, 2) the pipe under the prep sink by the chicken breading station is leaking.
    • Observed a hose attached to a Y connector at the mop sink connected to a sprayer without a backflow prevention device.
    • Observed the walls, floors (especially under equipment), and ceiling (to include vents) in need of detailed cleaning. Especially in the back of the house by the mop sink.
    • Observed the following in need of repair: 1) Hand washing sink in the front of the house and the prep sink by the raw chicken breading station need to be re-caulked, 2) re-grout floor tiles under the sink in the front of the house.
• Livingston Elementary School, 6057 Courthouse Road Spotsylvania, VA 22553
  
  • Date inspected: April 3
  • Total violations: 2
    • The sanitizer container at the 3 compartment sink was labeled at Oasis 146 quaternary ammonium sanitizer, however the liquid inside of the container was clean. In discussions with the person in charge, it was learned that the custodial staff was filling the container with Ultra San chlorine sanitizer (used in dish machines) that was received by mistake. Person in charge said that they will switch out the Untra San sanitizer with the high school and get the correct sanitizer for the 3 compartment sink.
    • The chlorine sanitizer being dispensed at the 3 compartment sink is too strong due to the fact that the dispenser is calibrated for a different type of sanitizer. Employees will mix the chlorine sanitizer with water to achieve 100-200 ppm.
• Mi Rancho Authentic Mexican Food, 3400 Plank Road Fredericksburg, VA 22407
  
  • Date inspected: April 3
  • Total violations: 9
    • Observed the inside of the microwave was soiled.
    • Observed the interior upper and back part of the ice machine soiled with black mold like growth.
    • Observed the following food items that were not properly reheated for hot holding: 1. one pan of rice 55 degrees F 2. one container of white queso 105 degrees F Foods had been in the hot holding unit for less than half an hour. During the inspection a food employee discarded the rice by choice and reheated the container of white queso to 170 degrees F within 45 minutes. EHS discussed proper reheating methods with food employees and person in charge.
    • Observed in the walk in cooler one plastic tub of ground beef at 71 degrees F and one plastic tub of black beans at 52 degrees F. Per discussion with the person in charge ground beef and black beans were made the day prior and cooling temperatures were not being monitored. During the inspection the person in charge discarded the food items for safety and EHS discussed proper cooling methods and monitoring of temperatures when cooling foods.
    • Observed spoons on the guacamole cart being stored with the food contact surface facing upwards. Discussed with person in charge the proper way of storing utensils, during the inspection a food employee inverted the spoons with a glove.
    • Observed stacks of stainless steel containers that were stored stacked while still wet.
    • Observed the following non food contact surfaces in need of cleaning: 1. outside surfaces of the spice bins 2. shelving through out the kitchen (spice rack & clean equipment)
    • Observed the following facilities in need of repair: 1. paint peeling in front of the chemical room 2. the back door is heavily damaged- person in charge stated it has been ordered and will be replaced 3. warped/damaged ceiling tiles throughout the kitchen-person in charge stated ceiling tiles are in the process of being replaced
    • Observed the following facilities in need of cleaning: 1. ac vents 2. walls of mop sink area 3. ceiling tiles 4. walls in the prep areas.
• Fahrenheit 132, 318 William Street Fredericksburg, VA 22401
  
  • Date inspected: April 4
  • Total violations: 4
    • Observed one cutting board and the cutting board of a prep table heavily stained. Person in charge stated they were aware and are in the process of re-surfacing the cutting boards or replacing them.
    • Observed two kitchen food employees wearing wrist jewelry (a bracelet and watch) while preparing foods.
    • Observed the in use chemical dish machine was not sanitizing (0ppm when tested), employees were advised to manually sanitize dishes. Before the inspection was over the chemical sanitizing dish machine was serviced and 50ppm was detected.
    • Person in charge was unable to provide the facilities written procedures for how bodily fluid clean ups take place. EHS provided a copy, advised to the person in charge to adapt the procedures to the facilities needs if needed.
• South Vietnam House, 1623 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: April 4
  • Total violations: 19
    • Absence of a designated person in charge upon arrival. The person in charge arrived approximately 11:25 a.m.
    • Absence of active managerial control observed during the inspection. The person in charge is not monitoring temperatures of TCS foods during cold holding, improper cooling and cooling methods observed and the facility is not monitoring chemical sanitizers for the low temperature dishwasher. Discussed requirements with the person in charge.
    • The person in charge was unable to provide verification of employee health training but was able to communicate symptoms and illness requiring restriction or exclusion. Provided sample employee health policy in Spanish and emailed sample policy in English to train employees.
    • Observed food employee walking around the kitchen drinking from a cup without a lid. During the inspection a plastic covering with a straw was placed on the cup.
    • Absence of handwashing signage posted at the bar hand sink. Sample signage was emailed to the operator.
    • Observed a food employee touch the inside of a container that held raw chicken wearing single use disposable gloves and then proceed to use the same gloves to handle plates to plate cooked chicken. During the inspection the food employee was instructed to remove gloves and wash their hands. Discussed proper glove use with the person in charge.
    • Observed raw shrimp stored over a covered cut onion inside prep cooler #2 and a container of raw shrimp stored on top of a box of tofu inside prep cooler #1. During the inspection the raw shrimp was relocated.
    • Observed the interior surfaces of the microwave oven in the prep area soiled. During the inspection the operator instructed a food employee to clean the microwave oven.
    • Observed the low temperature dishwasher not adequately sanitizing food contact equipment due to empty sanitizer container under the dishwasher. The person in charge replaced the sanitizer and the dishwasher was observed sanitizing equipment within requirements. Discussed monitoring of sanitizer for the dishwasher. Through discussion with the person in charge a large stockpot is being washed and rinsed only, absence of a sanitizer step. Discussed methods to clean and sanitize in place due to the size of the pot.
    • Observed the following food contact equipment soiled to the sight: 1- multiple utensils being stored in a container on shelving above prep cooler #2, 2- two deep containers being used to store numerous equipment which the person in charge reported is infrequently used and 3- interior of blender. All equipment was removed for cleaning.
    • Observed two large and deep covered plastic containers of broth (44, 44 degrees F) inside the walk in cooler. The person in charge reported cooling temperatures are not monitored. The operator reported the broth is left out to cool for short time then placed in the walk in cooler. The person in charge voluntarily discarded the broth for safety. Discussed monitoring of cooling, provided cooling handouts and cooling methods to achieve compliance. Cold holding capacity of the walk in cooler may be a contributing factor to cooling.
    • Observed the following TCS foods cold holding at improper temperatures: 1- Prep cooler #1- cooked sliced beef (45 degrees F) which was pulled from the walk in cooler at 11:00 am. Observed the container overfilled. The food was relocated to the walk in cooler and was later voluntarily discarded due to cold holding violation of TCS foods inside the walk in cooler. 2- Cooked sliced beef (43, 45 degrees F), cooked pork (44, 44 degrees F). The person in charge reported the TCS foods were held in unit overnight and were voluntarily discarded. Instructed the person in charge to contact a technician to evaluate the cold holding capacity of the unit and put TCS foods in the freezer or place in ice baths until the refrigeration is serviced. Instructed the person in charge to cook raw animal foods or discard by the close of business (held in the unit less than 24 hours). 3- Container of cooked garlic in oil stored on top of a prep table at 70 degrees F. The person in charge reported the mixture was pulled from refrigeration at 10:30 a.m. The mixture was placed inside the prep cooler to cool to 41 degrees F or less by 2:30 p.m.
    • Absence of proper disclosure on paper menus on the dining room tables. Menu does not include an asterisk identifying the animal derived foods which may be served/ordered raw and/or undercooked (sliced beef). A reminder statement is listed on the bottom of menu in absence of an asterisk.
    • Through discussion with the person in charge and observations the facility is not applying adequate cooling methods to cool large quantities of broth. Observed two large, deep and covered plastic containers of broth inside the walk in cooler. The person in charge reported the broth is cooled inside the plastic containers.
    • Observed soy sauce buckets and container of raw chicken stored on the floor of the walk in cooler.
    • Observed the following: 1- ice scoop stored with the handle in contact with ice and 2- scoop for rice held in water at 72 degrees F. The ice scoop and rice scoop were removed for cleaning.
    • Observed rusted shelving above the prep tables and inside the walk in cooler.
    • Observed a long hose connected to the faucet at the service sink with the bottom of the hose sitting in the basin. Absence of any backflow prevention noted. The hose was removed.
    • Observed the following areas in need of cleaning: Flooring and tubing behind the cook line, ceiling light covers throughout and soiled ceiling tiles inside the storage room.
• Saithong Para Thai, 20 Plantation Drive 137 Fredericksburg, VA 22406
  
  • Date inspected: April 4
  • Total violations: 19
    • The person in charge could not provide written procedures for cleaning of bodily fluids.
    • Observed 2 colanders and several stainless steel bowls that were soiled to sight and touch. The person in charge placed the items in the dish washing area.
    • Per conversation with the person in charge, the dish machine is not working properly however they are still using it. This process is not allowing the equipment to be sanitized. The person in charge instructed the employee to set up the 3-compartment sink.
    • Observed rice that was made yesterday in the walk in cooler that measured 77'F and 60'F. Observed shell eggs at 48'F and cut cabbage at 46'F in the sandwich prep unit, shell eggs at 43'F in the walk in cooler. EHS requested that the products be discarded.
    • Observed that cut cabbage and cooked rice are not dated for disposition. The person in charge placed a date on the products.
    • Observed dead roaches on top of the knife rack and on the floor in the rear prep area.
    • Observed a large amount of small flies throughout the kitchen and lobby.
    • Harborage conditions exist. The kitchen is in need of detailed cleaning. Observed food debris on the floors.
    • Observed pest strips hanging throughout the kitchen to include the bar area.
    • Observed that the foil used to cover the unused oven and mop handles are heavily stained and torn. Observed that the wooden shelf near the prep table is not sealed.
    • Observed that the shoe box containers that are used to store foods in are not food-grade.
    • Observed that the cutting boards on the sandwich prep unit are heavily scratched and scored.
    • Per conversation with the person in charge, the dish machine wash temperature only reaches 100'F.
    • Observed that the following non-food contact surfaces require cleaning: outside of the stainless steel pans across from the sandwich prep unit, cabinet under the fryer is encrusted with oil,
    • Observed that the 3-compartment sink does not have an gap on it.
    • Observed a leak in the sandwich prep unit.
    • Observed that the employee restroom door which opens to the prep area of the restaurant is not self closing.
    • The following physical facilities are in need of repair: hole in the wall near the rear prep area, missing ceiling tiles over the walk in cooler, six (6) blown lights in the kitchen, wall around the employee's restroom hand sink, and the peeling paint in the walk in cooler.
    • Observed that the wall junctures are not smooth and easily cleanable. Observed that several ceiling tiles over the sandwich prep unit are not smooth and easily cleanable.
• Anne E. Moncure Elementary School, 120 Juggins Road Stafford, VA 22556
  
  • Date inspected: April 4
  • Total violations: 8
    • Observed that the oranges in both reach in coolers were stored uncovered under the condenser units. The person in charge covered the oranges.
    • Observed that inside of several measuring spoons in a prep drawer and blue trays on the service line were soiled to sight and touch. The person in charge took the items to the dish machine area.
    • Observed sunlight coming under the door near the 3-compartment sink.
    • Observed that several stainless steel pans were stacked wet. The person in charge placed the items in the dish washing area.
    • Observed that the small yellow cutting boards were heavily scored and scratched.
    • Observed that the ice machine is in disrepair.
    • Observed that the PSI gauge is measuring 30.
    • Observed that the floor drains, cobwebs on the service lines, air vent cover over the dish machine, and water pipes under the sinks are in need of cleaning.
• Falmouth Elementary School, 1000 Forbes St Fredericksburg, VA 22405
  
  • Date inspected: April 4
  • Total violations: 1
    • Observed four crates of milk stacked on top of one another in the 3 door upright cooler. A sampling of various single use 1% milk carton internal temperatures was taken and observed between 43-44 degrees F. The person in charge reported the milk has been in the cooler overnight and voluntarily discarded the milk. A technician arrived at the end of the inspection and lowered the temperature of the unit.
• Boonedocks Seafood (VA 119-091 TM), 19249 Partlow Rd Beaverdam, VA 23013
  
  • Date inspected: April 4
  • Total violations: 1
    • Facility does not have a Certified Food Protection Manager.

The following facilities did not record any violations:

• Mangoes
• Pizza Hut
• Salem Elementary School
• Brock Road Elementary School
• Spotsylvania High School
• Beverley Ribinator BBQ & Grill Rental #2 (814-724TL)
• Jerkmo Chicken (VA JERKMO)
• Pop Pop's Kettle Corn Vending Truck (VA KETTLE)
• IHOP #4501
• Rehana's
• Ni River Middle School
• 2 Southern Belles (NH T-683808)
• Icey Somethin Icey (VA ISEE ICEY)
• Team Carolina BBQ (VA 731907
• Wilderness Elementary School
• Vocelli Pizza