Fredericksburg Health Inspections: I Luv Teriyaki, Mama's Soul Food

FREDERICKSBURG, VA — The Rappahannock Area Health District recorded violations at several facilities during recent inspections from Sept. 21 to Sept. 27.

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.

Here are the most recent violations as listed by the Rappahannock Area Health Department:

• Mama's Soul Food Truck (VA UA60-177), 125 Spring Wood Dr Fredericksburg, VA 22401
  • Date inspected: Sept. 25
  • Total violations: 12
    • The person in charge could not provide verification of employee health training. Food staff were knowledgeable of health reporting requirements. Emailed sample employee health policy to document employee health training.
    • Observed packaged raw sausage stored over packaged containers of precooked pulled pork. During the inspection the raw sausages were relocated to prevent contamination.
    • Observed hamburgers (47 degrees, 46 degrees F) and ribs (49 degrees F) which were cooked the previous day improperly cooled. Observed hamburgers and ribs stored stacked in a plastic storage container inside the Magic Chef refrigerator. The person in charge reported the animal foods were cooked and cooled in the Magic Chef refrigerator the previous day. The person in charge reported temperatures were not monitored during the cooling processes. Discontinue multistage cooling on the mobile unit until approved by the health department due to cooling of foods in refrigeration during transit after events when the generator is not operational. During the inspection the foods were discarded for safety.
    • Observed a pan of macaroni and cheese (52 degrees ) which was pulled from the refrigerator just prior to commencement of inspection inside the range which was not turned on. During the inspection the range was turned on to reheat the macaroni and cheese. The facility is holding flour used to bread chicken and fish in a covered plastic container overnight. During the inspection the breading mixture was discarded. Discussed disposing of breading every 4 hours or holding in refrigeration units.
    • Observed lighter stored on top of a cutting board on the prep table. During the inspection the lighter was relocated to prevent contamination.
    • Improper cooling methods observed to cool cooked hamburgers and ribs. Observed numerous hamburger patties and pork ribs stored stacked in a plastic container inside the Magic Chef refrigerator which were not adequately cooled to 41 degrees F within 6 hours. The person in charge reported temperatures were not monitored during the cooling process. Discussed methods to achieve rapid cooling and handouts were emailed to the operator.
    • Observed the hand sink and 3 compartment sink are not sealed to the adjacent walls.
    • Observed 2 cutting boards heavily scratched and scored. Discussed replacing or resurfacing cutting boards to have a smooth and easily cleanable surface.
    • Observed accumulation of debris on the shelving, non food contact surfaces of the range.
    • The person in charge could not provide the food grade hose during the inspection. Ensure food grade hose is available during inspections for review.
    • The person in charge could not provide a hose bibb vacuum breaker backflow preventer for use when filling the fresh water tank.
    • The floors and walls of the mobile unit are in need of cleaning. Recommend detailed cleaning of the mobile unit.
• Stafford Middle School, 101 Spartan Avenue Stafford, VA 22554
  
  • Date inspected: Sept. 27
  • Total violations: 2
    • Observed milk cold holding at improper temperatures (42-45'F) in the milk cold box in line 2 (42'F). Milk was taken from the walk in cooler (WIC) and placed in the unit an hour prior to temperature check. Milk was moved to the WIC, milk will be placed in the unit when serving meals only.
    • Observed the following in need of repair: 1) Cleveland steamer, 2) line 3 milk box collecting water (42'F VDH thermometer), 3) Hobart (50'F) no TCS foods, 4) ice built up on the freezer flap curtains, 5) Convotherm oven.
• I Luv Teriyaki, 125 Corporate Drive Ste # 107 Stafford, VA 22554
  
  • Date inspected: Sept. 27
  • Total violations: 12
    • Observed food employee handle chemicals and soiled dishes then donned gloves to handle ready to eat lettuce without first washing their hands.
    • Observed food employee handle cut ready to eat lettuce with bare hands to change the container. EHS instructed the employee to wash hands, don gloves, and re-wash the lettuce.
    • Imitation crab meat was found in the walk in cooler and was being offered for sale as crab meat on the sushi menu. Item won't be served until corrected on the menu.
    • Observed raw shell eggs stored near cut cabbage in the walk in cooler. Items were relocated.
    • The concentration of the chlorine sanitizer solution at the 3 compartment sink and the sanitizer spray bottle used for food contact surfaces measured 0 PPM. EHS discussed proper concentration with person in charge (PIC). Sanitizer solution was remade by EHS (100 PPM). Facility is preparing their teriyaki sauce in pots that are way larger than the size of the basins of the 3 compartment sink. Per discussion with the person in charge, PIC uses a spray bottle to spray the pots with the sanitizer solution. Pots are not being properly washed, items have to be immersed in the chlorine sanitizer solution for at least 10 seconds per the VA Food Regulations.
    • Observed several containers of pre-made salads (cut lettuce and cut tomatoes) stored in the small refrigeration unit (43'F) located on the counter. The tomatoes and lettuce were placed in the unit three and half hours prior to temperature check. EHS instructed PIC to relocate the items in the walk in cooler. PIC purchased the following items from a store that is located 27 miles away from the food facility. PIC arrived at the food facility 30 minutes prior. Foods were not adequately transported using a cooler. PIC stated that upon arrival items were stored on the counter for the only food employee available to prepare: 1) one large plastic container of chicken (54'F), 2) one carboard box of chicken (50'F), 3) one large plastic container of beef (43'F, 4) one carboard of frozen shrimp. Employee was cutting cabbage at the time of the observation. EHS instructed PIC to immediately store all items in the cooling unit and prepare one item at a time.
    • No written procedures exist for the use of time only as a public health control (TPHC) for the sushi rice for which time rather than temperature is being used as a control is not properly labeled. EHS provided a TPHC document and discussed its requirements with PIC.
    • Observed a spray bottle of window cleaner and a bottle of dish detergent stored next to single serve articles and food on the shelving unit in the front of the house. Items were relocated.
    • Observed in-use utensils stored in water at a temperature of 73'F. Utensils were re-located to the 3 compartment sink to be washed, rinsed, and sanitized.
    • Observed linen curtains in the kitchen by the shelving unit separating the cookline from the preparation area. EHS instructed PIC to use a smooth and easily cleanable.
    • Observed the small refrigeration unit (43'F VDH thermometer) located on the top of the counter not maintaining the proper cold holding temperature of time temperature control for safety foods. The unit was being used to store premade salads (cut lettuce and tomatoes). EHS instructed PIC not to store any TCS foods in the unit until it gets evaluated.
    • The non-food contact surfaces of the interior of the walk in cooler and freezer are noted with an accumulation of grime and debris.
• Meadow Event Park, 13111 Dawn Blvd Doswell, VA 23047
  
  • Date inspected: Sept. 27
  • Total violations: 4
    • Observed plastic line insert pans stacked on the clean equipment rack while wet. Items were taken to dish machine to be cleaned.
    • The interior of the deep fryer cabinets were observed soiled with grime and grease.
    • The light covers throughout the kitchen are soiled.
    • The hood ventilation filters were observed soiled with grime and grease.

The following facilities did not record any violations:

• McDonald's Restaurant #12770
• Food For Functions by Michele
• Dunkin