Fredericksburg Health Inspections: El Patron, Bonchon, Tea Tyme

FREDERICKSBURG, VA — The Rappahannock Area Health District cited violations at several restaurants around Fredericksburg, Stafford, and Spotsylvania during recent inspections. Officials conducted the most recently published inspections between May 25 and May 31.

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:

• Hong Kong Chinese Food, 1075 Garrisonville Road Suite 111 Stafford, VA 22556
  • Date inspected: May 25
  • Total violations: 1
    • Observed two covered containers of raw chicken stored on top of covered buckets of soy sauce in the walk in cooler. The containers of raw chicken were relocated during the inspection.
• Augustine Golf Club, 76 Monument Drive Stafford, VA 22554
  
  • Date inspected: May 25
  • Total violations: 9
    • PIC was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided a sample policy- employee read and signed during inspection.
    • Observed raw shelled eggs stored near ready to eat pickles and raw hamburger stored near vegetables in the walk-in-cooler. PIC relocated the items.
    • Observed the dishmachine not operating properly. The concentration of the chlorine is 0 PPM, PIC contacted a technician to evaluate the unit. EHS instructed PIC to use 3- compartment sink to wash, rinse, and sanitize until the unit is repaired.
    • Observed the following stored for over 24 hours in the perp unit that were not date marked: 1) tomatoes, 2) lettuce, 3) opened commercially packaged sliced deli ham, 4) opened commercially packaged sliced deli turkey. PIC dated the items.
    • The disclosure and reminder for the consumer advisory do not meet the Virginia Food Regulations requirements. The following items are offered undercooked on the menu without an asterisk (*) to serve as a reminder to the disclosure statement: 1) raw shelled eggs offered on the breakfast menu, 2) undercooked hamburger. * was added during the inspection.
    • The exterior door which is located in the kitchen is not tight-fitting, which may allow the entry of insects or rodents.
    • Accumulations of debris were noted on the following non-food contact surfaces: 1) shelving units, 2) range burners, 3) mop sink, exterior of ice machine, 4) exterior of prep unit, 5) exterior and interior of reach in refrigerator and freezer, 6) cabinet under coffee machine, 7) unused prep unit.
    • Observed a hose attached to a Y connector at the mop sink stored in the basin without an air gap. During the inspection, the PIC created the required air gap between the hose and flood level rim.
    • Observed the following in need of repair: 1) missing ceiling tiles, 2) re-adjust ceiling tiles 3) missing light shield, 4) chipped paint above single service shelving unit.
• Ricos Tacos Moya Stafford, 60 Susa Drive Suite #127 Stafford, VA 22554
  
  • Date inspected: May 26
  • Total violations: 2
    • Observed the following time/temperature control for safety TCS foods cold holding at improper temperatures in the walk-in-cooler (43'F): beef soup (43'F), cooked chicken (44'F), cut lettuce (44'F). PIC contacted a technician to come evaluate the unit. Items are either being discarded, placed in the reach in freezer or using ice depending on the time it was placed in the unit until the technician arrives.
    • Observed the walk-in-cooler in need or repair (43'F).
• El Patron Mexican Restaurant, 316 White Oak Road Suite #101 Fredericksburg, VA 22405
  
  • Date inspected: May 26
  • Total violations: 29
    • The person in charge could not communicate the following or demonstrate food safety procedures are in place to reduce risk of foodborne illnesses: 1- reheating for hot holding requirements for TCS foods cooled in the food establishment, 2- improper ambient and multi-stage cooling, 3- the person in charge is not monitoring deliveries, observed two damaged boxes of frozen foods which the facility was going to receive, 4- communicate cooking temperatures for chicken. Discussed requirements during the inspection and provided handouts in Spanish.
    • Observed an employee drinking from a open cup without a lid and then place the cup on a table next to bagged tortilla chips. Also observed uncovered beverages on a tray on wire shelving in the dry storage area over packaged food. Discussed covered beverages with the person in charge and the beverages were removed.
    • Observed an employee touch their hair with their bare hands and then proceed to handle a bowl. Instructed the food employee to wash their hands.
    • Absence of handsoap observed at the cook line handsink. During the inspection the person in charge replaced the soap.
    • Absence of hand drying provision at the warewashing area handsink. During the inspection the person in charge replaced the paper towels.
    • Observed containers and food contact equipment in all three handwashing sinks in the food establishment. Instructed the person in charge to remove the equipment and informed handsinks are only to be used for handwashing tasks.
    • Observed hot water at the male (78 degrees F) and female toilet room (83 degrees F) handsinks less than 100 degrees F.
    • Observed uncovered foods in the 1 door reach in freezer and inside the walk in cooler. Through discussion with the person in charge the foods in the reach in freezer are not covered at the end of the day.
    • Observed the handle of a knife sitting inside a container of pico de gallo salsa in the prep cooler. The handle was observed soiled. The person in charge voluntarily discarded the food for safety.
    • Observed four soiled knives on a knife rack by the front handsink and entire shelf of numerous food contact equipment under a table by the warewashing area were observed soiled. The knives were removed for cleaning during the inspection. Instructed the person in charge to clean and sanitize all equipment on the shelf prior to next use.
    • Observed the following TCS inadequately cooled in the walk in cooler: 3 containers of In house prepared salsa (48, 49 degrees F), in house prepared cheese sauce (58 degrees F), 2 containers of in house prepared refried beans (44, 43 degrees F), and cooked shredded beef (44 degrees F). The person in charge reported the TCS foods were prepared the day prior and have not been removed from the walk in cooler. Observed the salsa and cheese sauce stored in a deep plastic container. Refried beans and beef were observed in moderately deep and covered stainless steel containers. The person in charge reported cooling temperatures are not documented. During the inspection food employees discarded the food for safety. Discussed cooling methods to achieve rapid cooling and provided handouts in Spanish.
    • Observed the following TCS foods cold holding at improper temperatures: 1- Bin of single use containers of in house prepared salsa (50 degrees F) on countertop. The person in charge reported the salsa was removed from a 2 door upright cooler at 11:00 a.m. and is left out for 2-3 hours and then returned to the cooler. Instructed the person in charge time as a public health control will be required. Requirements were discussed and a note was placed on the bin to discard contents at 1:00 p.m. 2- Prep cooler - Observed pico de gallo salasa (43 degrees F), shredded cheese (42 degrees F), cooked shrimp- bottom of unit (42 degrees F). The person in charge reported foods were pulled from the walk in cooler at 9:30 a.m. Observed water at the base of the unit, unit appears to be malfunctioning to cold hold TCS foods. The person in charge reported the unit is emptied at the end of the night. Instructed the person in charge time as a public health control is required until repairs are completed. During the inspection the person in charge placed a note on the unit to discard contents at 1:30 p.m. Temperatures were observed at 12:25 p.m. Instructed the person in charge to contact technician for repair. Discussed placing small portions and placing ice in food grade bags until the unit is repaired.
    • Observed shell eggs cold holding at 48.9 in the bottom of the prep cooler. The person in charge reported the eggs were pulled from the walk in cooler and placed in the unit at 9:30 a.m. The unit does not appear to be functioning due to elevated temperatures of food and inside the unit as well as water pooling at the base of the unit. Instructed the person in charge time as a public health control will need to be used until the unit is serviced. During the inspection a food employee placed a note of the cooler to discard food at 1:30 p.m., temperatures were observed at 12:28 p.m. Contact technician for repair.
    • Observed improper cooling methods being conducted in the food establishment. Observed containers of in house prepared cheese sauce, salsa, refried beans and cooked beef which were improperly cooled. Observed TCS foods are being cooled in deep covered containers and cooling temperatures are not being documented. Discussed rapid cooling methods to obtain compliance and provided cooling log and handouts in Spanish.
    • Observed presence of flies inside the kitchen and dining room. Although a food delivery was received during the inspection, flies were observed prior to receipt of the delivery. Also observed harboraging conditions in the food establishment including significant water on the floors throughout the facility, including inside the walk in cooler, accumulation of debris on food contact equipment and facility in need of deep cleaning. Instructed the person in charge to contact pest control for inspection and service.
    • Observed employees working in the kitchen without proper beard and hair restriants.
    • Observed the following in poor repair: Rusted shelving for dry storage, damaged gasket in the deep freezer, paint chipping on the top of the deep freezer lid, two chipped plates, and chipped paint on the bottom shelf under table at the warewashing area.
    • Observed the front handsink and splashguard and the mop sink are no longer sealed to the adjacent walls and equipment.
    • Observed tortillas in direct contact with plastic shopping bags and four large plastic Steralite and Rugged Tote storage containers which are used to store fried tortilla chips which are not food grade or food safe. Storage container specifications were researched during the inspection and specifications did not indicate these containers were food grade or safe. During the inspection the food employees discarded the tortillas in the plastic shopping bags and instructed the person in charge to place a sign on the plastic bins to inform employees the tortilla chips cannot be used.
    • Observed the temperature gauge on the low temperature dishwasher is not working. Contact plumber for repair or replacement.
    • Absence of alarm or line of sight indicator to inform employees of low sanitizer or detergent levels or malfunctioning equipment. An alarm is installed to the wall behind the dishwasher but the line was observed cut.
    • The person in charge could not provide a Chlorine test kit to monitor Chlorine sanitization of the dishwasher or wiping cloth buckets.
    • Non-food contact surfaces of equipment are in need of cleaning including interior and exterior of refrigeration and cooking equipment, pre-wash spray nozzles, shelving throughout including inside the walk in refrigeration units, magnetic knife holder, and the top and basket of the dishwasher. Strongly recommend a detailed cleaning of the food establishment.
    • Observed plumbing tubing at the ice machine and the front handsink leaking. Contact plumber for repair.
    • Absence of proper backflow preventer observed at the m op sink. Observed long hose with a spray nozzle attached to a Y connector at the mop sink with the water turned on. During the inspection the person in charge disconnected the hose. Provided backflow prevention chart.
    • Observed the following in poor repair: bent and damaged ceiling light covers throughout the kitchen, cracks in floor tiles by the back door, flooring inside the walk in cooler has dents/pitting, seal toilets to the floor in the male toilet room, coving is missing by the mop sink, and blown out ceiling lights.
    • Observed the floors, walls, ceilings, caulking along sinks and dishwasher drainboards and interior of the mop sink in need of cleaning. Strongly recommend detailed cleaning in the food establishment.
    • Observed 14.7 foot candles of light at the cook line and 0.1 foot candles of light inside the walk in cooler.
    • Observed hood vents above the cook line in need of cleaning.
• McDonald’s #16370, 545 Ferry Road Fredericksburg, VA 22405
  
  • Date inspected: May 26
  • Total violations: 1
    • Observed two personal cellular phones and a jacket stored near food and single service articles. PIC relocated items.
• Grounds Bistro, 25 Apricot Street Stafford, VA 22554
  
  • Date inspected: May 27
  • Total violations: 8
    • Observed a food employee place raw chicken on the charbroiler using single use disposable gloves, remove gloves and prepare to don a new pair of single use disposable gloves to continue food processes without washing their hands. Instructed the food employee to wash their hands.
    • Observed water at the men's toilet room handsink at 70 degrees F. Contact plumber to assess hot water.
    • Through discussion with the person in charge the steaming wands, which are in contact with TCS beverages (milk, almond milk) are not being cleaned. The person in charge reported the wands are sanitized throughout the day. Informed the person in charge steamer wands, which are in contact with TCS beverages, are required to be washed and sanitizing at least once every 4 hours. Discussed methods to clean in place if the wands cannot be removed for cleaning.
    • Through discussion with the person in charge and observations, the food establishment is holding in house cooked potato fries (58 degrees F) on the counter by the cook line and flour used to bread raw chicken on a lower shelf by the cook line during the lunch rush. The person in charge reported the TCS foods were placed at the cookline at 12:00 p.m. Instructed the food establishment to use time as a public health control if TCS foods are being held outside of refrigeration for a prolonged period of time. Discussed time as a public health control requirements and provided documentation. The containers were marked with the 4 hour discard time (4:00 p.m.) during the inspection.
    • Observed the following: 1- Reseal the bar and kitchen 3 compartment sinks to the adjacent wall. 2- observed the left side splash guard at the bar handsink is not sealed to the countertop. 3-Stainless steel side walls by the panini press are no longer sealed.
    • The person in charge provided a Quaternary Ammonium test kit that expired in 2019. Instructed the person in charge to purchase a new test kit.
    • Observed accumulation of debris on the following nonfood contact surfaces: Cart and shelving at the cookline, exterior surfaces of the waffle maker, magnetic knife rack, interior and exterior of refrigeration units.
    • The following areas were noted in need of cleaning: caulk at 3 compartment sinks, plumbing under the 3 compartment sink in the kitchen, air vents in the kitchen and toilet rooms, interior ceiling light covers, floors in the refrigeration storage downstairs.
• 6 Bears & A Goat Brewing Co., 1140 International Parkway Fredericksburg, VA 22406
  
  • Date inspected: May 27
  • Total violations: 3
    • Observed the following time/temperature control for safety (TCS) foods cold holding at improper temperature for 3 hours in the prep unit: 1) cut tomatoes (54'F), 2) cut lettuce (51'F), 3) chicken salad (45'F), 4) cooked beans (53'F), 5) sausage (61'F), 6) hamburger 49'F, 7) cooked chicken wings (73'F). PIC placed the items in the freezer to quick chill. EHS provided the form for time as control for public health safety until the unit is repaired.
    • The disclosure and reminder for the consumer advisory do not meet the Virginia Food Regulations requirements. Undercooked raw shelled eggs are offered on the brunch menu without an asterisk (*) to serve as a reminder to the disclosure statement. PIC added * next to the item on all menus.
    • Observed several what appeared to be fruit flies throughout the facility.
• Bonchon FB, 1624 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: May 31
  • Total violations: 18
    • Observed one food employee scrub hands under running water and another wash their hands in less than 5 seconds. The food employees rewashed their hands using the proper handwashing procedure before returning to work. (Corrected)
    • Observed 2 food employees handle fried chicken with their bare hands. One food employee reheated the chicken in the fryer and other discarded the chicken. (Corrected)
    • Observed hand soap and paper towels at the corner sink that stated it was not for handwashing sink. During inspection, the person in charge removed the soap and paper towels. (Corrected)
    • The following were at improper temperatures in the sliding glass door reach in cooler: 1. One container of chopped chicken (48F) prepared on 05/30/22. 2. Three single serve containers of kimchi (44F - 45F) prepared on 05/29/22. 3. One container of spicy chicken (45F) prepared on 05/29/22. During the inspection, the person in charge discarded the food. (Corrected)
    • Observed one container of spicy chicken and 3 individual containers of kimchi in the glass door reach in cooler that were not date marked. The person in charge stated the food had been prepared on 05/29/2022. The food was discarded. (Corrected)
    • Observed 2 bottles of medicine between the sweet soy sauce and the seasoning sauce in the dry storage area. During the inspection, the food employee relocated the medicine. (Corrected)
    • Observed a can of OFF insect repellent being stored next to the dry food containers (flour, sugar). During the inspection, the can was relocated. (Corrected)
    • Observed 2 spray bottles under the dishwasher that were not labeled. During the inspection, the person in charge labeled the bleach spray bottle and discarded the unknown liquid in the other spray bottle. (Corrected)
    • Observed wet wiping cloths on the prep unit, prep table, and cook line.
    • Observed 2 saran wrapped bowls being used as rice scoops and an ice scoop stored in a container of room temperature water next to the rice cooker. During the inspection, the food employees provided clean ice scoops for the rice cookers. (Corrected)
    • Observed the following single use articles being reused (to store): 1. Hot sauce in a parsley flake container over the sauce station. 2. Black pepper in a garlic container over the prep unit. Also, observed the top portion of a plastic bottle being used as a rice scoop (Discarded).
    • Observed the following covered in debris: 1. The cardboard boxes in the dry storage area and prep tables. 2. The shelves in the walk-in cooler.
    • Observed 2 brushes being used to apply sauce to chicken. The brushes are not smooth and easy to clean.
    • Observed 1 heavily dented mixing bowl being used to hold cooked chicken and a pair of chipped kitchen scissors. During the inspection, the person in charge removed the items from the kitchen. (Corrected)
    • The following are in need of repair: 1. The shelf in the walk-in cooler is being held up by a can. 2. The glass door reach in cooler is not holding temperature. 3. Missing/broken cabinet doors in the bar area.
    • The non food contact surfaces of the following equipment are in need of cleaning: 1. The interior and exterior surfaces of the sliding glass reach in cooler. 2. The vent in the walk-in cooler. 3. The cart stored in the dry storage area.
    • The following are in need of cleaning: 1. The floor behind the cook line. 2. The floor under the sliding glass reach in cooler and dry storage racks. 3. The wall behind the ice machine.
    • Observed personal items (food, coffee mugs, cell phone, tool bag, cologne, Vaseline, medicine) being stored throughout the facility.
• Tea Tyme, 814 Caroline Street Fredericksburg, VA 22401
  
  • Date inspected: May 31
  • Total violations: 17
    • Observed a wiping cloth in water in the handwashing sink. During the inspection, the person in charge drained the handwashing sink and removed the wiping cloth. (Corrected)
    • The following foods in the prep unit were observed spoiled: 1. One package of eggplants with white growth. 2. One soft and mushy red potato. 3. Half of a slimy red cabbage. 4. Two soft tomatoes with black spots. During the inspection, the person in charge discarded the food. (Corrected)
    • The interior surface of the microwave was observed heavily soiled.
    • No date marking observed in the establishment.
    • The cooked tapioca pearls for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve, or discard by time.
    • Observed 2 bottles of medicine next to the shaker cups. During the inspection, the person in charge relocated the medicine. (Corrected)
    • Observed boxes of tea and popping pearls and plastic containers of tapioca pearls on the floor throughout the prep area.
    • Observed a food employee preparing food and setting up the 3 compartment sink without a hair restraint.
    • Observed several pots, a rice cooker, and too many boxes of paper straws and plastic cups on the floor throughout the establishment.
    • No sanitizing test kit for Steramine.
    • All non food contact surfaces of equipment throughout the establishment were observed soiled.
    • The restroom door is not self-closing.
    • Observed 10 porous ceiling tile above warewashing, handwashing, and prep areas in the kitchen.
    • The floors, walls, and ceiling are in need of a deep clean throughout the kitchen.
    • Observed an excessive amount of unnecessary items (rice cookers/crockpots, tea cups) and litter (piles of empty boxes that the floor is not visible in the back storage room). Food and single service/use articles are being stored on the floor due to lack of space.
    • Observed personal items (food, toothpaste, medicine) stored among the food, equipment, and single service/use articles used for the establishment.
    • The light intensity over the dry food storage (between the mop sink and prep unit) is at 1.6 foot candles.
• Square Fire BBQ, 10843 US RT1 Ruther Glen, VA 22546
  
  • Date inspected: May 31
  • Total violations: 15
    • The person in charge failed their responsibilities in the following ways: 1-Proper cold holding temperatures were not being maintained in the walk in cooler. Interior walk in cooler temperature measured 60'F due to the fact that the unit's compressor stopped working and a homestyle window air conditioner was installed through the wall of the cooler, 2-Person in charge failed to provide proof of employee training regarding employee health, 3-Person in charge is not a Certified Food Protection manager, 4-Person in charge could not provide a method of properly cooling foods, (potatoes cooked the previous day measured and internal temperature of 52'F. The establishment was closed due to the fact that it had no way of safely cold holding foods, 5-the person in charge is not monitoring temperatures of food in the establishment.
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • The person in charge could not provide proof the employees had been provided training in regards to Employee Health. Sample Employee Health Policies were provided to the person in charge.
    • Observed two employees wash their hands for less than 5 seconds. Employees were instructed in proper hand washing procedures.
    • The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Potatoes, cooked the the previous day measured 52'F. Potatoes were voluntarily discarded during inspection.
    • The following items were observed cold holding at improper temperatures in the walk in cooler: cooked rice 52'F, potato salad 47'F, cooked chicken 52'F, smoked chicken wings 48'F, smoked brisket 49'F, pork ribs 57'F, macaroni and cheese 51'F, potato salad 48'F, sausage 47'F, cheese sauce 52'F. All foods were voluntarily discarded. The walk in cooler had been modified by using a window air conditioner to cool foods. Walk in temperature was 60'F.
    • The prepared ready-to-eat (RTE) beef brisket, pork ribs, cooked chicken, sausage and macaroni and cheese in the refrigeration unit is not date marked.
    • Observed two unlabeled cleaning chemical spray bottles in the kitchen. Bottles were labeled during inspection.
    • The walk in cooler is not maintaining time/temperature control for safety (TCS) foods at 41°F or below.
    • No backflow prevention device was observed on the fresh water line that is connected to the tea maker.
    • The HVAC system is dripping water from the vents into the kitchen. Observed a garbage can and a bus tub on the floor in the kitchen to catch the water.
    • Less than 10 foot candles of light was noted in the walk in cooler. There was no measurable light in the cooler.
    • The HVAC intake filters are soiled with grease and grime.
    • Less than 50 foot candles of light was noted in the kitchen and the serving line. Measured 6.2 foot candles in the grill area, 15.6 foot candles on the serving line and 7.8 foot candles over the prep table.
    • The ventilation/heed system is either not working or it is not being used. The grease and debris from cooking is being drawn into the HVAC vents.
• Holiday Inn Express Hotel & Suites, 560 Warrenton Rd Fredericksburg, VA 22406
  
  • Date inspected: May 31
  • Total violations: 1
    • The person in charge received a Chlorine test kit but Quaternary Ammonium sanitizer is used at the 3 compartment sink. The person in charge sent email documentation the correct test kit has been ordered.

Here are the facilities that did not record any violations during their recent visit:

• Agave Bar & Grill
• Shandiz Kabob
• Zynda Apothecary
• Rey Azteca Mexican Restaurant & Bar
• Bojangles 1273
• Silk Mill Food & Beverage Catering Company
• Mount Hope Christian Academy