Fredericksburg Health Inspections: Rodent Droppings

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 Aug. 1 and Aug. 8.

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:

• Juan More Taco, 826 Caroline St Fredericksburg, VA 22401
  • Date inspected: Aug. 1
  • Total violations: 5
    • Upon discussion with the person in charge it was found that the facility has a person that has a certified food protection certificate that expired in April 2023. Per the person in charge they are waiting to take the test.
    • Observed the presence of flying insects in the facility while performing the inspection.
    • Observed that the front door has light coming through the bottom, and the closing mechanism does not work properly, allowing flying pests into the facility.
    • Observed the walls in the warewashing room and A/C vents in front kitchen area in need of cleaning.
    • Observed the hand sink in the toilet room is not attached to the wall, needs caulking. Observed a small hole in the ceiling of the warewashing area.
• Jersey Mike's Subs, 5635 Plank Road 109 Fredericksburg, VA 22407
  • Date inspected: Aug. 1
  • Total violations: 9
    • Observed no handwashing signage in the women's restroom. EHS provided a sign during the inspection.
    • Observed nozzles on the soda machine have buildup of residue. EHS discussed with the person in charge ordering extra nozzles to replace and cleaned the soiled nozzles daily.
    • Through discussion with the person in charge the deli slicers that are used to cut TCS food are only sanitized every hour. EHS discussed with the person in charge wash, rinsing and sanitizing deli slicers every four hours.
    • Observed four stainless steel pans stacked wet on the clean dish racks above the three compartment sink. During the inspection pans were removed to be washed.
    • Observed broken food prep cooling unit on right side of flat top grill not in use. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Articles 1 (12VAC5-421-960 et seq.) and 2 (12VAC5-421-1080 et seq.) of this part. Unused or non-functioning equipment shall be removed from the premises.
    • Observed two cutting broads on the prep table heavily scored and stained.
    • Caulking around the three compartment sink needs to be replaced.
    • Observed the interior of the oven needs cleaning is heavily soiled.
    • Observed the exterior and in between all cooking equipment throughout the facility in need of cleaning.
• Rosie's Pizza & Doener Kebab (VA92-589), 33 Perchwood Dr 101 Fredericksburg, VA 22405
  • Date inspected: Aug. 1
  • Total violations: 5
    • Person in charge could not provide written procedures for clean-up of vomiting and diarrhea. Sample procedures emailed to the operator.
    • Observed accumulation of debris on the following non-food contact surfaces: Interior doors of pizza ovens, scale, fans and shelving.
    • Observed low flow for the handsink and 3 vat sink when both sinks are turned on.
    • Observed floors, walls and plumbing in need of cleaning on the mobile unit.
    • Observed employee foods being stored in refrigeration (left over from previous event and stored at home). discussed segregating and labeling to prevent use for customers. Operator relocated food during inspection to bottom drawer of reach in freezer.
• Falls Run Nursing & Rehabilitation Center, 140 Brimley Drive Fredericksburg, VA 22406
  • Date inspected: Aug. 1
  • Total violations: 16
    • Person in charge could not provide bodily fluid clean up procedures. Sample written procedures were provided to the operator.
    • Observed food employee clean a prep surface with a wet cloth and then proceeded to don single use gloves to engage in food preparation task without washing hands. Instructed the food employee to remove gloves and wash their hands.
    • Observed the following food contact equipment soiled: Immersion blender, food processor including blade, multiple plastic containers on warewashing shelving, and knives on knife rack. Soiled equipment was relocated to the three-compartment sink for cleaning.
    • Observed interior plastic lip of the ice machine and the can opener soiled. Can opener was removed for cleaning,
    • Observed the following TCS foods cold holding at improper temperatures inside the nourishment home-style refrigerator: 1) single use carton of chocolate milk (46 degrees F), 2) single use container of cottage cheese (45 degrees F). 3) single use container of chocolate pudding (45 degrees F). The person in charge could not communicate how long the foods were in the unit and voluntarily discarded them during the inspection. Observed ice buildup in the back of the unit and water pooling on trays.
    • The facility is date marking in house prepared chocolate pudding, prepared from TCS food ingredients (dairy), and holding for a period up to 15 days. Instructed the person in charge TCS foods shall be held for period not to exceed seven days from preparation. During the inspection, a food employee placed new dates on the single use pudding containers.
    • Observed several flying insects throughout the facility. Instructed operator to contact pest control company for further inspection and treatment as needed.
    • Observed plastic and stainless steel containers stacked while wet after sanitizing on shelving units.
    • Observed the following equipment in poor repair: Ice buildup inside the walk-in freezer and nourishment homestyle refrigerator, gaskets of the walk-in freezer are loose requiring replacement, rust build up on shelving in dry storage, rust build up on the underside of shelving above steam tables. Instructed the operator to relocate packaged foods in the walk-in freezer. Nourishment refrigerator is not adequately cold holding TCS foods due to ice buildup. TCS foods were removed during the inspection.
    • Observed the three-compartment sink, employee toilet room hand sink, and dishwasher drain board are not sealed to the adjacent wall.
    • The person in charge could not provide an irreversible registering temperature indicator to monitor surface sanitizing of equipment in the high temperature dishwasher. The person in charge reported temperature monitoring strips are on order.
    • Observed non-food contact surfaces throughout the facility in need of cleaning including exterior and interior of cooking equipment, tubing near the dishwashing machine, and gaskets of the refrigeration equipment.
    • Observed encrusted debris on exterior of pans and skillets in the kitchen.
    • Observed tilt skillet connected to the water line without a backflow prevention device. Instructed the operator a dual check valve with atmospheric vent is required to prevent backflow/backsiphonage of water. Provided back flow prevention handout to the operator.
    • Observed the following in poor repair: Damaged ceiling from HVAC leak. Ceiling is not smooth, repairs are needed. Observed numerous blown out ceiling lights and hood over the cookline requires sealing, gaps observed.
    • Observed the walls and floors throughout the facility and the interior of the mop sink in need of cleaning.
• Dunkin Donuts, 5459 Plank Road Fredericksburg, VA 22407
  • Date inspected: Aug. 1
  • Total violations: 4
    • Observed a employee rinsing an espresso steam cup in the handwashing sink. EHS discussed with the employee that handwashing sinks are for handwashing only.
    • Observed the interior of the ice machine needs cleaning has black growth.
    • Observed food employees working without hair restraints. During the inspections employees put hair restraints on.
    • Observed food employees wearing watches and bracelets.
• J. Angela's Restaurant, 4409 Plank Road Fredericksburg, VA 22407
  • Date inspected: Aug. 2
  • Total violations: 13
    • Person in charge could not provide verification that employees had received training relating to Employee Health. A sample Employee Health Policy was left with the person in charge.
    • Observed raw chicken stored over house marinara sauce in the reach in refrigerator under the prep unit. Chicken was relocated during inspection.
    • Interior surfaces of the microwaves on the cook's line were observed soiled. Ovens were cleaned during inspection.
    • Observed that all of the cutting boards throughout of the kitchen were heavily stained. Boards were taken to the 3 compartment sink to be cleaned.
    • The interior surfaces of the ice machine and the can opener blade was observed soiled. Ice and can opener was cleaned during inspection.
    • The following cold holding foods were held at improper temperatures in the Cold Holding Drawers: Lasagna (52 degrees F), cooked noodles (52 degrees F), mashed potatoes (61 degrees F), steak (46 degrees F). Also observed these items at improper temperature in the prep unit: raw chicken (49 degrees F), and sausage (46 degrees F). Person in charge voluntarily discarded all food.
    • Observed no date marking system throughout the kitchen.
    • Observed many flying insects throughout the kitchen.
    • Observed the back door screen open in the kitchen. Once the back screen door was closed, observed a large gap underneath the door.
    • Observed two handwashing sinks in need of caulking.
    • Observed the interior and exterior of equipment throughout the kitchen in need of cleaning.
    • Observed the floors, walls and ceiling tiles, in need of cleaning.
    • The filters in the ventilation hood and the HVAC intake vents in the kitchen were observed soiled.
• Subway of Doc Stone, 309 Worth Ave Suite 109 Stafford, VA 22554
  • Date inspected: Aug. 2
  • Total violations: 11
    • The food establishment does not have a certified food manager in a management or supervisory role and conducts cooling of meatballs.
    • The person in charge could only provide documentation of employee health training.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Observed a food employee pick up a paper off the floor with their bare hands then donned single use disposable gloves without washing their hands, and then the food employee handled ready to eat bread. Instructed the food employee to discard the bread and the gloves and to properly wash their hands. Discussed handwashing requirements when there is a change in task.
    • Observed absence of hand drying provision at the only handwashing sink in the back of the house. The person in charge provided disposable paper towels at the sink during the inspection.
    • Observed several stainless steel containers stored on the shelving unit above the 3 compartment sink that were soiled to the sight and touch.
    • Observed in-use knives stored in water at a temperature of 81'F. Food employee stated food contact surface chlorine sanitizer was added to the water. No training was provided to the employee to check the concertation of the solution- sanitizer tested at 0 PPM. EHS instructed the employee to keep the knives in a clean and dry container.
    • Observed stainless steel food containers stacked while wet on the shelving unit above the 3 compartment sink.
    • Observed the following: 1) a cardboard box of single service box and a cardboard box of single service straws stored directly on the floor. Items were delivered five days prior to the inspection. 2) paper towels and single services utensils stored directly under the pipes for the handwashing sink in the front of the house.
    • Observed some ceiling tiles above different preparation areas in the back of the house to be unsealed and not easily cleanable.
    • The light intensity in the walk in cooler was 0.3 foot candles.
• Hardee's Tidewater Trail #2026, 11825 Tidewater Trail Fredericksburg, VA 22408
  • Date inspected: Aug. 2
  • Total violations: 5
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • Observed the interior of two microwaves on the cook line and prep area in need of cleaning.
    • Observed the interior and exterior of equipment throughout the kitchen in need of cleaning.
    • The floors throughout the kitchen in need of cleaning.
    • Observed the ceiling vents throughout the kitchen in need of cleaning.
• Subway #20936, 7136 Salem Fields Blvd Fredericksburg, VA 22407
  • Date inspected: Aug. 3
  • Total violations: 2
    • The facility was unable to provide documentation of training relating to the employee health policy for this facility. Employee Health Policy sample was provided for employees to read and sign.
    • Facility could not provide documents on procedures for cleaning up vomiting and diarrheal events. A sample was provided.
• Mexico Palace, 10001 Patriot Highway Fredericksburg, VA 22407
  • Date inspected: Aug. 3
  • Total violations: 24
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility. Sample cleanup procedures were left with the person in charge.
    • Observed employee wash their hands for only 6 seconds. Employee was instructed to wash their hands for at least 20 seconds.
    • Observed a small line food pan (without a handle) being used as a scoop for the salsa in the walk in cooler. Pan was removed from salsa and a ladle was put in it's place.
    • There was no hand drying provision at the front hand sink. Paper towel was provided during inspection.
    • Soiled single-use gloves still in use. Observed employee wipe their gloved hands on a soiled towel then proceed to prep food.
    • The food contact surfaces of the conveyor oven were observed heavily soiled.
    • The cutting boards along the prep units on the cook's line were observed heavily stained. Also observed that the french fry cutter and the food sliced were soiled. Person in charge instructed employee to clean these items.
    • The interior surfaces of the ice machine were observed soiled. Machine was cleaned during inspection.
    • The prepared ready-to-eat (RTE) grated cheese in the walk in cooler is not properly dated for disposition. Cheese was dated during inspection.
    • Observed two chemical spray bottled hanging from the chemical shelves that were not labeled. Containers were labeled during inspection.
    • Person in charge could not provide a thin probe thermometer to monitor the temperature of thin foods.
    • Observed several bilk bins that were not labeled.
    • Observed tortillas being stored under the soap dispenser for the hand sink. Tortillas were re-located during inspection.
    • Wiping cloths improperly stored between use. Observed wiping cloths being stored in plain water. A sanitizer bucket was made and new towels placed in it.
    • Observed a knife stored in water measuring 78'F. Knife was removed from water and placed in the dish room to be cleaned.
    • Observed plastic drink cups stacked while wet in the server's area.
    • The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    • The doors on the server's prep unit will not stay closed.
    • The following non-food contact items were observed soiled: 1-inside of the under counter reach in cooler, 2-the ticker printer, 3-shelving throughout the kitchen, 4-the top of the dish machine, 5-the wire shelving in the walk in cooler, 6-the outer surface of the tortilla chip barrels, 7-the mixer base, 8-the box fan in the kitchen, 9-the sprayer hose at the dish machine, 10-the soda gun holder at the bar, 11-the soda gun nozzle.
    • Observed a hose with a spray nozzle attached under pressure in the dish room. Water was turned off during inspection.
    • The following physical facility items were observed soiled: 1-the floors under the equipment throughout the kitchen, 2-the outer back door, 3-the ceiling throughout the kitchen.
    • The floor in the kitchen has exposed seams and is not smooth and easily cleanable.
    • The HVAC vents throughout the kitchen were observed soiled.
    • Observed only 10 foot candles of light at the server's prep area.
• Umi Japanese Cuisine, 20 Dunn Drive Stafford, VA 22556
  • Date inspected: Aug. 3
  • Total violations: 22
    • Employee 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.
    • Observed an employee handle raw shrimp with gloved hands, and changed gloves without first washing their hands then handled clean dishes. Employee was instructed to wash their hands.
    • Observed the following: 1) the basin for handwashing sink in the bar area being used for storage. Person in charge (PIC) stated the sink needs to be repaired. 2) the handwashing sink by the warewashing area in needs of repair. PIC stated the water was turned off due to a leak.
    • Observed imitation crab advertised on the menu as crab.
    • Observed raw meat stored improperly in the walk-in cooler. Including raw shrimp next to cooked pork and raw beef over RTE produce.
    • Observed the following time temperature control for safety food cold holding at improper temperature in the pep unit by the cookline: 1) about 20 commercially processed and packaged noodles (43-52 degrees F) items were placed in the unit overnight- items were discarded. In the sushi display cold holding unit 2) smoked salmon (46 degrees F- for less than two hours), 3) spicy tuna (43 degrees F- for less than 2 hours) 4) three containers of garlic and oil mix (47 degrees F- overnight) 5) three containers of fish egg (44-48 degrees F- overnight). Salmon and Tuna were re-located to the prep unit. garlic and oil mix; and fish eggs were 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 instructed PIC to date mark TCS foods.
    • Time is being used as public health for sushi rice without being marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:
    • The disclosure and reminder for the consumer advisory do not meet the Virginia Food Regulations requirements. The menu is missing an asterisk at the consumer advisory footnote and items containing rib-eye steak.
    • Observed three spray bottles without any labels to identify the chemicals. Person in charge labeled two spray bottles and one was voluntarily discarded.
    • No thin probe food thermometer was available during the inspection.
    • The exterior door which is located in the dining room is not self-closing and tight-fitting. This may allow the entry of insects and/or rodents.
    • Observed several flying insects throughout the facility.
    • Observed several servers in the back of the house preparing salads and drinks without proper hair restraints.
    • Observed unwrapped single use forks in an uncovered container on the kitchen counter.
    • Observed all of the handles of the walk-in cooler, microwave on the cookline, and reach in cooler in the sushi bar not in good repair.
    • Observed three handwashing sinks and dishwashing machine in need of caulking.
    • Observed the interior and exterior of equipment throughout the kitchen in need of cleaning.
    • Observed the following: 1) the basin for handwashing sink in the bar area being used for storage. Person in charge (PIC) stated the sink needs to be repaired. 2) the handwashing sink by the warewashing area in needs of repair. PIC stated the water was turned off due to a leak. PIC contacted a plumber to repair the plumbing system.
    • Observed walls, floors, and ceilings throughout the kitchen in need of cleaning. Including ceiling vents and the flooring under the equipment.
    • Observed several missing tiles and grouted needed throughout the kitchen. Also observed blown out ceiling lights on the cookline and walk in cooler.
• Sleep Inn, 595 Warrenton Road Fredericksburg, VA 22406
  • Date inspected: Aug. 4
  • Total violations: 3
    • No hand washing sink available in one of the kitchens, where waffle mix is prepared.
    • Observed the following time temperature control for safety (TCS) foods holding at improper temperatures inside the homestyle refrigerator in the kitchen by the dining area: a cardboard box of single use container of strawberry and banana yogurt (43-46 degrees F), single use container of cream cheese (44-46 degrees F) and inside the display over the counter refrigerator in the dining room: raspberry yogurt (45 degrees F). The person in charge reported the foods have been in the unit overnight and voluntarily discarded the items for safety. Observed the cream cheese and yogurt stored on the top shelf in the original packaging which may be limiting adequate air flow. Discussed holding TCS foods on the middle and bottom shelves which appear to be holding TCS foods at correct temperatures. EHS instructed PIC to lower the temperature in the unit. Discussed monitoring temperatures of food.
    • Observed unwrapped spoons, forks, and knives stored directly in the drawer in the dining room area with the lip contact surfaces facing different directions.
• Best Western Fredericksburg, 2205 Plank Rd Fredericksburg, VA 22401
  • Date inspected: Aug. 4
  • Total violations: 1
    • Observed the consumer self-dispensing cereal offered in the facility does not bear labeling with the ingredients included in the food item.
• El Pino Mexican Restaurant, 4211 Plank Road Fredericksburg, VA 22407
  • Date inspected: Aug. 4
  • Total violations: 10
    • Observed the following: 1. an employee eating in the kitchen by the cook line 2. an uncovered beverage container by the cook line near plates of cooked food. EHS discussed the employee eating and the uncovered beverage with the person in charge and they instructed the employee to eat in a designated area, and not to have uncovered drinks.
    • Observed the following: 1. a food employee go back to the prep area after eating without washing their hands; 2. a food employee in the warewashing area handle soiled dishes and then handle clean dishes without washing their hands; 3. a food employee change gloves after using wiping cloth and then engage in food preparation without washing their hands. EHS discussed incidents with the person in charge and they instructed employees to wash their hands.
    • Facility has a consumer advisory on the menu stating that shrimp listed under the seafood platter section may be undercooked per customer request. The person in charge could not provide parasite destruction for shrimp. Per discussion with the person in charge shrimp is not offered to consumers undercooked, this was an error with the printing agency, they will get new menus without the asterisk next to the shrimp.
    • Observed raw bacon and raw shell eggs next to cooked pork on a dish with aluminum foil partially covering it and a container of pineapple in the reach in cooler next to the hot holding unit at the cook line. Person in charge relocated the items.
    • Facility uses time control for salsa without written procedures in place. EHS provided a Time as a Public Health Control documentation that was filled out during inspection.
    • Observed the thermometer provided by the person in charge is not a thin probe thermometer. EHS discussed with the person in charge the need to have a thin probe thermometer in order to get an accurate temperature reading.
    • Observed tortillas being stored on top of the hot holding area in direct contact with a shopping bag. Discussed with the person in charge only food grade containers should be used for storing food items. Person in charge voluntarily discarded the tortillas.
    • Observed all sinks throughout the facility need to be sealed to the wall.
    • Observed a hose with spray nozzle connected with a hose bib to the Y-connector attached to the mop sink faucet. EHS discussed with the person in charge the proper backflow prevention device should be attached.
    • Observed employee belongings in contact with single service articles and above food items in several different areas in the kitchen. Discussed with the person in charge having a designated bin for employee personal items, separated from food and single service articles, when items can not go into the employee lockers.
• Vocelli Pizza, 7008 Salem Fields Blvd Fredericksburg, VA 22407
  • Date inspected: Aug. 7
  • Total violations: 1
    • Plumbing in poor repair. Will return at a later date to do inspection.
• Popeyes, 10717 Courthouse Road Fredericksburg, VA 22408
  • Date inspected: Aug. 7
  • Total violations: 2
    • Observed raw chicken holding on ice (43-47 degrees F) at the chicken breading station and raw chicken (43-44 degrees F) in the walk in cooler cold holding at improper temperatures. Through discussion with the person in charge the chicken at the breading station was pulled from the walk in cooler at 10:00 a.m. and observed ice only contacting the bottom portion of the stainless steel pan. The person in charge reported the walk in cooler was opened for one hour between 8:00 - 9:00 a.m. to receive deliveries. Instructed the person in charge to discontinue leaving the walk in cooler door open for prolonged periods of time. Instructed the operator to place raw chicken in smaller pans and cool to 41 degrees F, sell or discard by 12:00 p.m. (four hours when the cooler door was opened to receive a delivery) The person in charge provided a temperature log from the day prior, unit and food temperatures were within normal limits.
    • Observed a long hose with a spray nozzle attached to the mop sink in absence of an adequate backflow preventer. The water was turned off during the inspection. Also observed the spray nozzle below the flood rim of the mop sink. The operator reported a backflow preventer is on order. During the inspection the hose with spray nozzle was hung up above the flood rim.
• Super Rico, 1435 Stafford Market Place Stafford, VA 22556
  • Date inspected: Aug. 7
  • Total violations: 19
    • Absence of active managerial control observed during the inspection. The person in charge is not monitoring temperatures of TCS food during cold and hot holding and multiple refrigeration units were observed with cold holding capacity issues and is conducting noncontinuous food processes without prior approval from the health department, time as public health control is being used without prior approval and without required labeling, and lack of hand washing during required points during food preparation.
    • Employees and conditional employees are not aware of the reporting requirements concerning information about their health and activities as they relate to diseases that are transmissible through food.
    • Observed an uncovered beverage container stored on the prep table near food and equipment. Container was covered and relocated.
    • Observed the following: 1) an employee handle soiled dishes then handled clean dishes without first washing their hands. 2) an employee handle their personal cellular telephone then engaged in food preparation without first washing their hands. observations were discussed with the person in charge. Employees were instructed to wash their hands.
    • Observed all hand washing sinks in the kitchen not accessible, 1) handwashing sink by the door is blocked by a shelving unit, 2) hand washing sink in the warewashing was blocked by skewers of raw chicken, 3) handwashing sink near the cookline was blocked by a large uncovered receptacle container.
    • Observed the following: 1) cartons of raw shell eggs stored on the shelf in the walk in cooler near pasteurized liquid eggs, 2) raw chicken and raw beef stored in the same container, 3) raw chicken stored side by side near exposed raw beef. Items were relocated.
    • Observed cooking utensils, food stainless steel containers, food contact surfaces of onion dicer, and meat tenderizer to be soiled to the sight and touch. The person in charge placed the items in the 3-compartment sink.
    • Per discussion with the person in charge sometime the whole chicken initially get cooked to below 165 degrees F, then get cooked to 165 degrees F at a later time. Informed the person in charge the facility is conducting non continuous cooking processes and suggested cooking the chicken to an internal temperature of at least 165 degrees F. The person in charge agreed to comply. Instructed the person in charge to cook the chicken in the facility are required to be cooked for service to a minimum of 165 degrees F. Observed chicken cooked to an internal temperate of 192 degrees F during the inspection.
    • Observed the following foods that were cooked the night prior and stored in the walk in cooler to cooler (38 degrees F) 1) a large uncovered plastic container of whole chicken (45 degrees F), a larger plastic container of cooked chick peas ( 46 degrees Fahrenheit), 3) a large container of cooked potatoes (47 degrees Fahrenheit), 4) a large container of cooked cut chicken (43 degrees Fahrenheit). Items were discarded. Discussed cooling procedures with the person in charge.
    • Observed the following hot holding for less than two hours at improper temperature: 1) brown rice (129 degrees Fahrenheit) in the rice warmer in the back of the house, 2) brown rice (1296 degrees Fahrenheit) in the hot holding display unit in the front of the house, 3) cooked plantains (112 degrees F) in the hot holding display unit in the front of the house. Foods were reheated to 165 degrees F.
    • Facility is using time as public health control (TPHC) for their cooked yucca and garlic and oil paste without proper procedures and records in place. Observed four unmarked containers of yuca stored at room temperature in the front of the house by the oven and an unlabeled container of garlic and oil paste in the back of the house by the prep area. EHS discussed Time as a public health control requirements. Containers were moved to the walk in cooler. Provided required TPHC documents.
    • Observed sanitizer chemical on a shelve next to food in the preparation area.
    • Observed two spray bottles unlabeled. The person in charge labeled one bottle and discarded the other bottle.
    • Observed TCS cold holding foods at improper temperature: cooked potato (48 degrees F), cooked whole chicken (45 degrees F), cooked cut chicken (43 degrees F) and cooked chickpeas (46 degrees F). All foods were prepared the day before and were kept in the walk in cooler overnight. Person in charge voluntarily discarded the food.
    • Observed several frozen bags of green beans and mixed veggies in a container thawing on a shelve. Person in charge relocated the frozen veggies to the walk-in cooler.
    • Observed several skewers of whole raw chicken located on the floor next to the three-compartment sink. The chicken was relocated to the walk-in cooler.
    • Observed soiled non food contact equipment throughout the kitchen.
    • Observed the floors, walls, and ceiling throughout the kitchen in need of cleaning. Including ceiling vents.
    • Observed several employee personal belongings throughout the kitchen on food contact surfaces and next to single use articles.
• Wings To Go #175, 10040 Patriot Hwy STE 114 Fredericksburg, VA 22407
  • Date inspected: Aug. 7
  • Total violations: 10
    • Observed food employee lather their hands under running water at the cookline handsink. Hands were not effectively cleaned due to handsoap being flushed down the drain. Discussed correct handwashing and the employee washed their hands correctly.
    • Observed two rusted cans of cheese sauce on dry storage shelving. Rust was observed on the top of the can. During the inspection the person in charge discarded the cans.
    • Observed interior of the only microwave oven soiled. The person in charge reported the microwave was not used after opening. The operator cleaned the microwave oven during the inspection.
    • Observed uncovered single use forks stored at customer facing area by the soda machine lying flat in a plastic container which may be exposed to contamination.
    • Observed raw chicken stored in a Lowe's blue bucket inside the walk-in cooler, which is not food grade or safe. The person in charge removed the bucket to discard the chicken.
    • The person in charge provided Chlorine testing kits which expired in 2021 and 2022. Instructed the operator to purchase new test kits.
    • Observed accumulation of debris on the following nonfood contact surfaces: Shelving throughout, prewash sprayer and backsplash of the soda machines.
    • Observed long hose with a spray nozzle on a reel attached to a Y-connector at the mop sink. The facility has installed a dual-check valve above the Y-connector, backflow preventer placed in the incorrect position. Informed the person in charge to relocate the backflow preventer to the Y-connector where the hose is attached. Water was turned off during the inspection.
    • Observed the left side door of the dumpster is missing.
    • Observed accumulation of dust on air vents throughout the food establishment.
• Sleep Inn Southpoint, 5400 Southpoint Centre Blvd Fredericksburg, VA 22407
  • Date inspected: Aug. 7
  • Total violations: 2
    • Observed the handwashing sink in the kitchen, women's restroom and men's restroom have no handwashing signage posted. EHS provided signage during the inspection.
    • Observed the reach-in cooler temperature at 53 degrees, the following TSC foods in the reach-in cooler are being held at improper temperatures: 1.Yogurt (50 degrees) -two cases 2.Milk 2% (52 degrees) - five gallons 3. Liquid egg (50 degrees) - two plastic bags 4. Cream cheese packets (52 degrees) - one case 3. Boiled eggs (53 degrees) Through discussion with the person in charge all foods have been in the reach-in cooler for two weeks. Foods were voluntary discarded. EHS advised facility to use ice or small reach-in cooler until refrigeration unit can be fixed. Person in charge contacted maintenance during the inspection.
• Bonefish Grill #0702, 1779 Carl D. Silver Parkway Fredericksburg, VA 22401
  • Date inspected: Aug. 8
  • Total violations: 11
    • Observed the same food employee wash hands for less than five seconds on two separate occasions. Discussed with the person in charge and person in charge discussed with employee.
    • Observed a soiled knife and spatula that was stored with clean equipment. Items were relocated to the warewashing area.
    • Observed openings on the bottom of the back door and holes on some ceiling tiles in the kitchen.
    • Observed evidence of rodent droppings in the dry food storage area (on top of a box and the shelving).
    • Observed plastic and stainless steel containers that were stored wet while stacked.
    • Observed rolls of paper towels being stored in the employee restroom.
    • Observed numerous sheet pans and pans at the cookline with encrusted debris and build up on the non food contact surfaces.
    • The following are in need of cleaning: shelves in the walk in cooler, freezer, and dry storage area, upsplash of the ice tea maker, non food contact surfaces on the cookline (screens, speaker, etc).
    • The faucet of the mop area is leaking water.
    • Observed floors, ceilings, and walls throughout the kitchen in need of cleaning. Including floor drains, ceiling AC vents and ceiling tiles surrounding the AC vents, and walls behind handwashing sink.
    • Observed hood vents soiled and dripping. Per discussion with the person in charge the hoods vents will be cleaned within the next couple of weeks.
• Taco Bell #17977, 4720 Mine Road Fredericksburg, VA 22408
  • Date inspected: Aug. 8
  • Total violations: 1
    • Observed a food employee chewing gum while preparing food. The food employee discarded the gum during the inspection.
• Uncle Dave's JR, 10226 Kings Highway King George, VA 22485
  • Date inspected: Aug. 8
  • Total violations: 9
    • Person in charge was unable to provide EHS with employee health policy or give examples of foodborne illnesses. A sample employee health policy was given to the person in charge.
    • Person in charge was unable to provide EHS with a copy of the written procedures for the clean-up of vomiting and diarrheal events. A sample cleanup sheet was given to the person in charge.
    • Observed a food employee using their bare hands while putting butter on toast, after coming in the kitchen from the front of house, and not washing their hands. EHS discussed the need to wear gloves when handling ready-to-eat foods.
    • Observed no date marking on any container of TCS food in the coolers.
    • Per discussion with the person in charge no thermometer is available, there is one on order, their current device is broken.
    • Observed a food employee handling and cooking raw shell eggs, and then handling ready-to-eat toast to make a sandwich.
    • Per discussion with the person in charge no test kit is on hand for testing sanitizing solution, they have one on order.
    • Observed the walls, floors, and shelving throughout the facility soiled.
    • Observed the ventilation hood and the filters in the hood were soiled.
• Holiday Inn Express Fredericksburg Southpoint, 10235 Patriot Hwy Fredericksburg, VA 22407
  • Date inspected: Aug. 8
  • Total violations: 6
    • Through discussion with a food employee temperature for cooking raw sausage links and liquid pasteurized eggs are not being taken to ensure food is cooked to the proper temperature. Temperatures for sausage links and scrambled eggs on the buffet line are not being monitored. EHS discussed monitoring and taking temperatures of foods after cooking.
    • Observed a food employee washing their hands in the three-compartment sink. EHS instructed the employee to only use the handwashing sink to wash their hands.
    • Observed the interior of the microwave heavily soiled.
    • Observed scrambled eggs hot holding on the buffet line at 9:35am at 118 degrees, through discussion with a food employee scrambled eggs were put on the buffet line at 8:00am. A food employee voluntarily discarded the eggs during the inspection.
    • Observed the following equipment throughout the facility in need of repair. 1. Reach-in cooler in kitchen leaking water from the interior fan, facility has a pan under the fan catching the water. 2. Reach-in cooler on the buffet line has rust on the interior
    • Observed at the mop sink a hose connected to the Fossett laying in the sink basin without a backflow prevention device. During the inspection the person in charge cut the hose 1 inch above the rim line. EHS provided a sample on backflow devises.
• Fawn Lake Country Club- Lakeside Grille, 11305 Longstreet Drive Spotsylvania, VA 22551
  • Date inspected: Aug. 8
  • Total violations: 4
    • The disclosure and reminder for the consumer advisory do not meet the Virginia Food Regulations requirements. undercooked salmon and fillet mignon are offered on the menu without an asterisk (*) to serve as a reminder to the disclosure statement. Person in charge printed a corrected menu during the inspection.
    • Observed an insect control device located over food in the dry storage area. The person in charge relocated the items during the inspection.
    • Observed several flying insects in the back of the house near the mop sink area.
    • Observed a hose attached to a Y connector at the mop sink without the proper back flow prevention device. During the inspection, the PIC created the required air gap between the hose and flood level rim.

The following facilities did not record any violations:

• Oishi JP Inc.
• Salem Village Academy
• Chipotle Mexican Grill
• The Game Room Sports Bar & Lounge