Fredericksburg Health Inspections: Majestic Restaurant, Red Bowl

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 Jan. 25 and Jan. 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. 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:

• Five Guys, 1515 Stafford Market Place Suite #117 Stafford, VA 22556
  • Date inspected: Jan. 26
  • Total violations: 2
    • Observed that the employee wash, rinse, then sanitize the buckets used with fries then placed them to air dry without leaving them in the quaternary sanitizer for 30 seconds.The person in charge had the employee rewash, rinse, and sanitize the buckets,
    • Observed that the grout throughout the kitchen requires cleaning.
• Majestic Restaurant Bar & Grill, 3987 Richmond Highway Stafford, VA 22554
  
  • Date inspected: Jan. 26
  • Total violations: 20
    • No designated person in charge available upon arrival. PIC was contacted by an employee and arrived shortly after the inspection. EHS explained the importance of designating a person to be in charge.
    • Per discussion with the food employee, the 3 compartment sink is being used for hand washing. Employee was instructed to only wash their hands at the hand washing sink.
    • Observed a food employee place hand soap on their hands and lather their hand under running water at the hand sink . Hands were not effectively cleaned due to hand soap being flushed down the drain during hand washing. Employee was instructed to re-wash their hands.
    • Observed a food employee handle soiled dishes then engaged in food preparation without washing their hands.
    • No paper towel provided at the handwashing sink by the warewashing area. Employee provided paper towels.
    • Observed mold like growth on fresh mozzarella cheese inside the prep unit by the cookline. The person in charge voluntarily discarded the cheese for safety.
    • Observed the ice machine to be soiled.
    • Observed several utensils, pans, and stainless steel containers soiled to the sight and touch.
    • Observed a large container of chicken wings (53'F) and a container of chili (49'F) stored at improper temperature in the walk in cooler- per discussion with the person in charge the items were cooked the prior night and were stored in the WIC without monitoring the temperature to ensure items were properly cooled in the allowable time.
    • Observed soup (126'F) hot holding in the hot holding station at improper temperatures. The person in charge reported the food was placed for less than two hours. Soup was reheated to above 165'F.
    • Observed the following TCS foods cold holding at improper temperatures: 1) a container of garlic and oil stored by the cookline (47'F) for over 24 hours (discarded). 2) two containers of breading mix that are used with raw meat- per discussion with the person in charge- the items are stored at room temperature for over 4 hours without being sifted- (discarded).
    • A date marking system is not in proper use for the ready to eat time temperature control for safety (TCS) foods throughout the facility. EHS provided a sharpie for PIC and had them date mark all TCS foods.
    • Quaternary Ammonium sanitizer solution in wiping cloth bucket, to later be used on food contact surfaces, was measured at greater than 500 parts per million. Solution was diluted to approximately 200 parts per million.
    • Observed the prep unit by the cook line is not operating properly, PIC will contact a technician to evaluate the unit.
    • Observed accumulation of debris on the following nonfood contact equipment: 1) the interior of the reach in coolers and freezer, 2) shelving units, 3) cabinets, 4) fryers. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
    • Observed dumpster stored on grass/gravel.
    • The floors, walls, and ceiling to include vents, throughout the facility are in need of cleaning.
    • Observed the following to be absorbent and not easily cleanable: 1) ceiling tiles in the male and female toilet rooms, 2) the brick wall in the bar area, 3) the floor in the bar area.
    • Observed the following in poor repair: sink in the bar needs to be repaired, missing ceiling tile above the ice machine, damage wall by the meat slicer and the ice machine, numerous blown out ceiling lights, seal toilets to the floor, ceiling tiles not secured to the frame in the toilet rooms, and the floor at the bar area is lifting up, observed accumulation of water on the floor.
• Rey Azteca, 1109 Emancipation Hwy Fredericksburg, VA 22401
  
  • Date inspected: Jan. 26
  • Total violations: 10
    • Observed food debris in one of the kitchen handsinks and ice at the bar handsink.
    • Observed the following: 1. the two handsinks in the front kitchen area have no hot water available 2. one of the back kitchen handsinks is not in working order and not in use by employees.
    • Observed in the walk in freezer a container of tamales and two bowls of fish stored uncovered. During the inspection foods were covered.
    • Observed the facility does not have a date marking system in place.
    • Observed the following: 1.at the kitchen soda dispenser, the ice scoop was stored with the handle making direct contact with the ice. 2. at the dry storage area, scoops for the spices stored direclty in the food.
    • Observed several stainless steel food containers stored stacked while still wet.
    • Observed numerous grocery bags used as food storage in the walk freezer.
    • Observed the person in charge was unable to provide a test kit for the chlorine used in the facility and a test kit for the steramine tablets used at the bar 3 compartment sink.
    • Observed the following non-food contact surfaces in need of cleaning: 1. metal wire racks throughout the facility, including in the walk in cooler 2. inside surfaces of the cooling and freezing units 3. handles of equipment in the kitchen 4. upsplash of the coffee brewer
    • Observed the following areas in need of cleaning: 1. walls throughout the kitchen area, especially in the food prep/cooking areas and dish area 2. caulking at the dish room area
• Encompass Rehabilitation Hospital of Fredericksburg, 300 Park Hill Dr Fredericksburg, VA 22401
  
  • Date inspected: Jan. 26
  • Total violations: 16
    • Observed lack of active managerial control based on various risk factor violations observed during the inspection. Facility does not have a Certified Food Protection Manager, employees were unable to answer questions about cooking and hot holding processes that occur in the facility.
    • The facility does not have a person that is a Certified Food Protection Manager.
    • The person in charge was unable to provide a verifiable way that showed employees had been trained on foodborne illnesses and symptoms by having an Employee Health Policy. During the inspection an Employee Health Policy was provided.
    • During the inspection observed food employees switch between tasks without handwashing and before putting on new gloves.
    • Observed a food employee wash their hands for less than 10 seconds.
    • Observed the interior surfaces of the microwave were heavily soiled.
    • Observed the blade of the can opener was heavily encrusted with food debris. During the inspection the can opener was removed to the dish washing area.
    • Observed several stored utensils in a drawer and the blender soiled with food debris.
    • Observed at the front beverage service area an ice water dispenser with cut melons in the center (infuser) that were cold holding out of temperature- 51 degrees F.
    • Observed the following foods in the walk in cooler that were held passed the discard by date: One bowl with pureed mahi mahi with a made on date of 1/20 that should have been discarded by 1/26 and one bowl of pureed cauliflower with a made on date of 1/10 that should have been discarded by 1/16. During the inspection the foods were discarded
    • Per discussion with the person in charge raw (unpasteurized) shell eggs are sometimes offered in the facility. Eggs are pooled together and are hot held. Facility does not have a Health Department approved HACCP plan for this procedure.
    • Observed multiple dented cans stored in the dry storage room that were not segragated from other usable cans.
    • Observed the person in charge was unable to provide a test kit for the quaternary ammonium test kit used at the 3 compartment sink and wiping cloth buckets.
    • Observed the following non food contact surfaces that require cleaning: 1. wire shelving throughout the kitchen and in the walk in cooler 2. upsplash of the coffee brewer 3. spice rack above prep station 4. fryer cabinet 5. sides of cooking equipment.
    • Observed the following: 1. The facility installed a new convection oven in the kitchen without the prior approval from the health department. Oven has a direct connection to the water line and no backflow prevention device was observed durinng the inspection. 2. The front service water dispenser is directly connected to a water line through a Y connector, no backflow prevention device was observed during the inspection.
    • Observed employees belongings (lunchbox, speaker, coffee concentrate) stored on or near food preparation areas in the kitchen.
• Dominos Pizza, 91 Washington Square Plaza 105 Fredericksburg, VA 22405
  
  • Date inspected: Jan. 27
  • Total violations: 3
    • The concentration of the quaternary ammonium sanitizer solution at the 3 compartment sink and the sanitizer bucket stored at the counter to be used on food contact surfaces measured 0 PPM. EHS discussed proper concentration with person in charge (PIC). Sanitizer solution was remade manually by EHS (300 PPM). PIC will contact the technician to evaluate the sanitizer dispensing unit. EHS demonstrated how to manually set up the sanitizer solution and check the concentration.
    • Observed 5 commercially made salads stored in the small "Atosa" refrigeration unit (42'F VDH thermometer) located under the shelving unit in the front of the house cold holding at improper temperature- cut lettuce 43'F- person in charge stated the salads have been stored in the unit for 3 hours- salads were moved to the WIC.
    • Observed the following: 1) sanitizer dispensing unit is not dispensing the sanitizer solution properly, PIC will contact the technician to evaluate the unit. 2) small "Atosa" refrigeration unit (42'F VDH Thermometer) located under the shelving unit in the front of the house is not maintaining the allowable temperature for cold holding 41'F or below. Ensure thermometer in the unit are being calibrated regularly. PIC lowered the thermostat and will monitor the temperature.
• Chicken Run Express, 10219 Southpoint Parkway Fredericksburg, VA 22407
  
  • Date inspected: Jan. 30
  • Total violations: 18
    • Observed lack of active managerial control in the facility based on the following: unapproved 2 step cooking method of chicken, cooling temperatures of foods are not being monitored, improper hand washing by employees, frequency of equipment cleanliness and employees could not answer questions relating to food safety such as cooling processes, temperatures, etc.
    • The facility does not have a person that is a Certified Food Protection Manager.
    • Person in charge could not provide a verifiable way to show food employees have been trained about foodborne illnesses and symptoms. Facility did have a policy but was not signed by food employees.
    • Observed improper handwashing by a food employee, employee scrubbed soapy hands for less than 5 seconds. EHS demonstrated proper handwashing during inspection. Employee rewashed their hands.
    • Observed a food employee rinse hands at the 3 compartment sink.
    • Observed a box of shell eggs and a container of raw chicken sitting above ready to eat foods in the walk in cooler.
    • Observed soiled equipment ( bowls, pans, and spoons), that were stored with clean equipment.
    • Per discussion with the person in charge, food contact surfaces (cutting boards at prep tables) only get cleaned twice a day.
    • Per observation and discussion with the person in charge, the facility is doing noncontinuous cooking process for the roasted chicken without prior approval by the Health Department.
    • Observed TCS food were improperly cooled, a covered pot of black beans (129 degrees F), and 7 roasted chickens (93 degrees F) that were not cooled properly after the initial 2 hour cooling period. During the inspection improperly cooled food were discarded for safety.
    • Observed a container of plantains at 73 degrees F and a plastic container of whole chickens at 126 degrees F. During the inspection EHS spoke with person in charge about proper hot holding temperatures for TCS foods.
    • Observed numerous containers of employees medications stored in the kitchen area and in the back storage room area. During the inspection medications were relocated.
    • Observed a container of insecticide stored on shelf with kitchen equipment. During the inspection the bottle of insecticide was relocated.
    • Observed improper cooling methods used in the facility, one pot of black beans and 7 whole chickens. During the inspection observed foods sitting on a counter EHS recommended and advised proper cooling methods with food employees for foods prepared in the facility.
    • Observed person in charge was unable to provide a thin probe thermometer.
    • Non food contact surfaces throughout the entire facility require cleaning.
    • Observed walls and floors throughout the entire kitchen area that require cleaning.
    • Observed the hood vent system heavily soiled and dripping with grease.
• Sheetz #590, 1175 Garrisonville Road Stafford, VA 22556
  
  • Date inspected: Jan. 30
  • Total violations: 4
    • Observed that the outside and inside of the dish machine requires cleaning.
    • Observed that the tops of the equipment and cabinets under the fryers require cleaning.
    • Observed that the women's restroom does not have a trash can with a cover for proper disposal of feminine products.
    • Observed that the air vent coves along the service line, air vent covers in the mop sink area, air vent covers in the walk in cooler, and the vents in the hood system require cleaning. Observed that the wall behind the dish machine and the drain pipes under the 3-compartment sink require cleaning.
• Scafa's, 10349 Courthouse Road Spotsylvania, VA 22553
  
  • Date inspected: Jan. 30
  • Total violations: 6
    • The person in charge could not provide documentation concerning employee health. EHS provided a sample employee health policy.
    • Observed that the facility does not have written procedures for cleaning up bodily fluid incidents.
    • Observed a container of flour and feta that were stored uncovered in the sandwich prep units. The person in charge covered the products.
    • Observed comerically made meatballs that were reheated to 99'F. The person in charge reheated the meatballs to 170'F.
    • Observed that 2 pans of cooked lasagne that was made on Saturday was not dated for disposition. The person in charge dated the products.
    • Observed employees working in the kitchen without proper hair restraints. The person in charge provided hair restraints.
• Gauntlet Golf Club, 18 Fairway Drive Fredericksburg, VA 22406
  
  • Date inspected: Jan. 30
  • Total violations: 4
    • 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 for employees to read and sign.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a bodily fluids clean up sample.
    • Observed the ice machine to be soiled. The unit won't be used until it is drained and cleaned.
• Los Dos Amigos, 117 N Main St Bowling Green, VA 22427
  
  • Date inspected: Jan. 31
  • Total violations: 6
    • Observed swerving spoons laying in the front hand sink. Spoons were moved during inspection.
    • There were no hand washing signs posted in either restroom.
    • The items on the menu that can be ordered undercooked are not noted with an asterisk.
    • Observed employees working in the kitchen, handling food without head coverings or beard guards.
    • There is no covered garbage can in the women's restroom.
    • There is no self-closure on the restroom door in the kitchen.
• FRED NATS - First Base Concession Stand, 42 Jackie Robinson Way Fredericksburg, VA 22401
  
  • Date inspected: Jan. 31
  • Total violations: 1
    • Observed the blade of the can opener heavily soiled with food debris. During the inspection can opener was removed to the warewashing area.
• Red Bowl, 9833 Courthouse Rd Spotsylvania, VA 22553
  
  • Date inspected: Jan. 31
  • Total violations: 15
    • The person in charge could not provide documentation that employee health training has been accomplished. EHS provided a sample copy of an employee health policy.
    • The person in charge could not provide written documents concerning bodily fluid cleaning incidents. EHS provided sample policy for bodily fluid cleaning.
    • Observed the employee leave the kitchen, return to the kitchen, then handle ready to eat products with his bare hands without washing his hands. EHS discussed this with the person in charge.
    • Observed the employee handle ready to eat General Tso chicken with his bare hands. EHS discussed this with the person in charge and a pair of tongs were placed in the product.
    • The person in charge could not provide written documentation concerning the salmon that he uses for sushi. The salmon is received fresh then he freezes it on site before using it. Salmon is purchased weekly from a local restaurant distributor.
    • Observed several containers of tempura rolls, egg rolls, fried noodles, brocolli, and cabbage that were stored uncovered. The person in charge covered the items.
    • Observed that the can opener (corrected), plastic dispensing bowls, and tops of the tongs require cleaning.
    • Observed shell eggs sitting on the prep table at 60'F and lo mein sitting on the bottom of the prep table at 56'F. Both items were placed in the walk in cooler.
    • Observed that there was no date marking system for items like the egg rolls, cooked beef, cooked pork, in-house sauces, and general Tso chicken. The items were made on Saturday.
    • Observed several chemical spray bottles that were not labeled. The person in charge labeled the bottles.
    • Observed that the bulk containers of sugar and salt were not labeled. The person in charge labeled the products.
    • Observed manufacture containers reused for in-house made sauces and food storage.
    • Observed cardboard used as a divider in the reach in freezer (corrected), cardboard used as a divider in the walk in cooler, and a menu used as a liner in the reach in cooler. Observed a cardboard box used with the fried noodles.
    • Observed that the following items require cleaning: the drop in freezer, and the cabinets under the fryers. Observed that the doors to all of the refrigerators require cleaning.
    • The entire kitchen is in need of detailed cleaning to include: floors under the equipment, walls over the wok station, walls and floors in the rear storage room, walls around the rear screen door, and the floors in the walk in refrigeration units.
• Arby's #1519, 164 Warrenton Road Fredericksburg, VA 22405
  
  • Date inspected: Jan. 31
  • Total violations: 15
    • Observed a food employee touch a soiled screen with gloved hands then engaged in food perpetration without washing hands and applying new gloves. Employee was instructed to wash their hands.
    • Observed a food employee place hand soap on their hands and lather their hand under running water at the hand sink located by the ice machine. Hands were not effectively cleaned due to hand soap being flushed down the drain during hand washing. EHS instructed employee to re-wash their hands.
    • Per discussion with the person in charge the following were noted: 1) the interior of the milk shake unit is cleaned once every 48 hours, 2) the food contact surface of the meat slicer is not being cleaned properly every 4 hours, it only gets wiped with a sanitizer solution without the washing and rinsing step.
    • Observed several containers, knives, and a meat slicer to be soiled to the sight and touch. Containers and knives were placed in the 3 compartment sink to be washed.
    • Observed the mixture of the milk shake (53-55'F) which contains dairy in the milk shake dispensing unit. Mixture was placed in the unit for over 24 hours. Item was discarded.
    • Observed employees in the back of the house without proper hair restraints.
    • Observed a food employee working at the beverage station at the drive-thru area with artificial nails preparing drinks without gloves. Employee was instructed to don gloves.
    • Single service lids and to go containers stored with the food contact surface stored upward. Person in charge discarded the first one and inverted the remaining.
    • Observed several employees use a single service cup to dispense ice to be used with beverages. Employees were instructed to use the ice scoop.
    • Observed several rusty shelves being used to store clean equipment.
    • Accumulation of grime and debris was noted on nonfood contact surfaces of all equipment including inside refrigeration equipment, fryers, and shelving at the cooking and prep areas.
    • Observed a hose with a sprayer attached to a Y connector at the mop sink without a proper air gap. EHS will install an adequate back flow prevention device for continuous use.
    • Observed the following in poor repair: cracked and damaged coving tiles, damaged ceiling tiles by the drive thru, and floor tiles are in need of grouting throughout the kitchen.
    • Observed the floors, walls, and ceiling (to include vents) are in need of cleaning.
    • Observed a part of the floor on the front of the house near the hand washing sink to be unsealed and not easily cleanable. Facility is being renovated.

The following facilities did not record any violations during their inspections:

• Happy Dance Coffee Shop
• Subway (Walmart)
• St. William of York
• Tila's Cocina on Board LLC (UB48633)
• Faith Christian Center
• FRED NATS -Stadium Club Suites
• FRED NATS - Third Base Concessions Stand
• FRED NATS- Asian Cart
• FRED NATS -Dippin Dots Cart & Unit
• FRED NATS- Popcorn Cart
• Essential Christian Academy, LLC