Fredericksburg Health Inspections: Rodent Droppings, Bugs In Glue Trap

FREDERICKSBURG, VA — Several facilities around the Fredericksburg area recorded violations during health department inspections between Nov. 30 and Dec. 6.

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:

• Mian Noodle House, 1005 Princess Anne Street Fredericksburg, VA 22401
  • Date inspected: Nov. 30
  • Total violations: 8
    • Observed numerous open beverage containers stored near food preparation areas. During the inspection the beverages were relocated.
    • Observed the in-use chemical sanitizing dish machine was not sanitizing. EHS instructed employees to manually sanitize dishes until a technician comes to service the dish machine.
    • Observed the can opener blade was heavily soiled. During the inspection can opener was relocated to the 3 compartment sink area.
    • Observed one half pot of white rice hot holding at 115 degrees F. In discussion with the person in charge the white ice was not reheated properly within the two hour time frame. Temperatures were taken 1pm rice had been in hot holding pot since 11am. During the inspection the white rice was discarded for safety.
    • Observed 2 boxes of frozen chicken being thawed out at room temperature. During the inspection EHS discussed approved thawing methods with the person in charge. Chicken was relocated to prep sink for thawing.
    • Observed numerous boxes of single service use articles stored on the floor of dry storage area in the basement.
    • Observed the the metal rack above the dish machine and the racks inside the walk in cooler require cleaning.
    • Observed walls surrounding the dish machine and walls near food preparation areas require cleaning.
• Hunan Garden, 923 Caroline Street Fredericksburg, VA 22401
  
  • Date inspected: Nov. 30
  • Total violations: 18
    • The person in charge could not produce verification that employees had received training concerning Employee Health Policies. Employee Health Policy examples were left with the person in charge. Employees on duty read and signed the forms.
    • Observed employees directly contacting exposed ice with their bare hands or arms in a manner that could contaminate the food. Observed an employee using a drink glass to scoop out ice for drinks. Employee was instructed to use a scoop instead of the glass.
    • A sign or poster that notifies food employees to wash their hands is not provided and/or is not clearly visible at all handwashing sinks used by food employees. Signs needed at all restroom sinks, the hand sink on the cook's line and the hand sink at the server's station.
    • Hand sink on the cook's line was blocked by a dirty stainless steel bowl. Bowl was removed during inspection.
    • No disposable towels were provided a the hand washing sink in the kitchen or the server's station. Paper towel was provided during inspection.
    • Observed that hand soap was not provided at the handwashing sink non the cook's line. Soap was provided during the inspection.
    • Unwrapped or uncovered food in the walk in cooler. Observed containers of raw shrimp, sweet and sour chicken and other items that were not covered. Items were covered during inspection.
    • The interior of the ice machine door was observed soiled. Door was cleaned during inspection.
    • Observed an uncovered bus tub of raw chicken stored on the floor in the walk in cooler. Tub was covered and placed on a shelf during inspection.
    • All employees observed working in the food service area without proper hair restraints.
    • Observed two wet wiping cloths stored near the wok station in the kitchen. Cloths were placed in sanitizer during inspection.
    • Observed many cases of opened and unopened single service to-go items stored on the floor in the basement. Items were elevated off of the floor during inspection.
    • The wire shelving in the walk in cooler is heavily corroded and in need of replacement.
    • The interior of the chest freezers in the basement ere observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization. Observed a heavy coating of frost and ice inside of the units.
    • The outer surfaces of the rice cooker on the cook's line, the wire shelving in the walk in cooler, and all 6 chest freezers in the basement were observed soiled with grime and debris.
    • The ceiling tiles in the kitchen are not smooth, durable, easily cleanable, and/or nonabsorbent.
    • The walls in the kitchen in the prep area and on the cook's line, and the grout along the 3 compartment sink was observed heavily soiled.
    • The wall behind the cook's line (missing wall tiles) and the floor near the smoker on the cook's line (missing floor tiles) are in need of repair.
• TownePlace Suites By Marriott, 2772 Jefferson Davis Highway Stafford, VA 22554
  
  • Date inspected: Dec. 1
  • Total violations: 11
    • The food establishment does not have a certified food protection manager and is using time as a public health control for various TCS foods.
    • The person in charge could not provide verification of employee health training. The person in charge was knowledgeable of symptoms and illnesses requiring reporting. Sample employee health policy was provided to the operator.
    • The person in charge could not provide written procedures to address clean-up of vomiting and diarrheal incidents. Sample written procedures were provided during routine inspection on 12/3/2021 and was also provided during the inspection.
    • Observed absence of hand drying provision at the only handwashing sink in the kitchen. During the inspection the person in charge obtained a roll of paper towels and placed near the hand sink. The person in charge reported paper towels for the dispenser are on order.
    • Observed a plastic container with various utensils stored inside the basin of the only handwashing sink in the kitchen. During the inspection the equipment was relocated to the 3 compartment sink drainboard.
    • Observed microwave ovens in the breakfast area and kitchen in need of cleaning.
    • The food establishment is using time as a public health for waffle batter, shredded cheese, milk and salsa without time as a public health documentation or notification to the health department. Provided documentation to the operator.
    • Observed Hydrogen Peroxide spray bottle which the person in charge reported was used to store window cleaner. During the inspection the spray bottle was labeled to identify the correct chemical being stored.
    • Consumer self-dispensing bulk food bin containing cereals are not properly labeled.
    • Observed the handwashing sink and 3 compartment sink in the kitchen are not sealed to the adjacent walls.
    • Observed accumulation of debris on the following nonfood contact surfaces: Inside cabinets in the breakfast area, shelf under the microwave oven in the kitchen, dish drain and base of reach in refrigeration units in the kitchen.
• Amy's Cafe, 103 West Cambridge Street Fredericksburg, VA 22405
  
  • Date inspected: Dec. 1
  • Total violations: 26
    • Observed absence of active managerial control during the inspection. The person in charge is not monitoring cooling and cooling methods of TCS foods, reheating for hot holding, monitoring temperatures of TCS foods during cold holding and employee handwashing. Food safety issues were discussed and addressed with the operator during the inspection.
    • Observed an employee lather their hands for less than 10 seconds and then to continue to lather their hands under running water. The person in charge instructed the food employee on correct handwashing procedures and the food employee washed their hands correctly.
    • Observed soap and paper towel dispenser at the mop/service sink.
    • Based upon review of the menu and discussion with the operator, customers may order salmon undercooked. The person in charge could not provide parasite destruction documentation and the fish packaging states the salmon is farm raised but does not include information the feed is free of parasites. Instructed the person in charge to offer the salmon fully cooked until parasite destruction documentation is available for review.
    • Observed a food employee place raw chicken on the flattop using single use disposable gloves and then proceed to retrieve bread to prepare a sandwich using the same gloves. The bread was discarded and the employee discarded the gloves and washed their hands. Discussed correct glove use.
    • Observed the following food contact equipment soiled to the sight and touch: Miniature food processor, guillotine slicer, food immersion blender, meat slicer, various knives and utensils stored on a magnetic knife holder and stack of plates and bowls on the wire shelving. All equipment was located in the food preparation area. All equipment was removed for cleaning or discarded with the exception of the meat slicer. Instructed the person in charge to clean and sanitize the meat slicer prior to next use.
    • Observed the interior surfaces of the microwave ovens in need of cleaning
    • Observed one container of in house prepared French Onion Soup (45 degrees F) stored in a deep and covered plastic container inside the walk in cooler improperly cooled. The soup was prepared the day prior based upon the date sticker on the container. The person in charge voluntarily discarded the soup for safety. Cooling time and temperature requirements were discussed and cooling handouts provided to the operator.
    • Observed the following TCS foods cold holding at improper temperatures inside prep cooler #1: Corned beef (47 degrees F), shredded parmesan cheese (47degrees F), crab dip (43degrees F), deli turkey (48degrees F), raw salmon (46degrees F), raw hamburger patties (44 degrees F), crab cakes (44 degrees F). The person in charge reported the TCS foods were held in the unit overnight with the exception of the raw hamburger patties which were prepared prior to the inspection. The hamburger patties were relocated to the walk in cooler. Worked with the person in charge to identify TCS foods held in the unit overnight which were voluntarily discarded for safety. During the inspection a technician was contacted to service the unit.
    • Observed 10-15 single use containers of queso cheese in the bottom of prep cooler #2 which were not labeled to identify the date of preparation or discard. The person in charge reported they were prepared on 11/29/2022 and placed a date sticker on the tray.
    • Raw and/or undercooked eggs, steaks, salmon and hamburgers are offered on the menu, menu board, table tent or brochure without proper disclosure. Observed an asterisk located next to the general menu item description, which does not specify the animal derived food which may be served/ordered raw and/or undercooked.
    • Observed an employee's medicinal mouthwash stored on a shelf above food contact equipment in the prep area. The person in charge discarded the mouthwash during the inspection.
    • Improper cooling methods used to cool in house prepared French Onion Soup and meatloaf. Observed French Onion Soup stored in a deep and covered plastic container inside the walk in cooler. Also observed in house prepared meatloaf cooling in a deep pan inside the walk in cooler. The person in charge reported cooling temperatures are not being monitored or documented. During the inspection the person in charge placed the meatloaf (completed cooking at 10:00 a.m. ) into ice baths to facilitate cooling to 70 degrees F.
    • Observed raw salmon improperly thawed inside the reduced oxygen packaging inside the walk in cooler. During the inspection the salmon was discarded for safety. Discussed removing the salmon from the reduced oxygen packaging prior to thawing inside the walk in cooler.
    • Observed rodent droppings inside a bowl stored in the food preparation area. Also observed numerous insects on glue traps in the food preparation area. Instructed the person in charge to contact pest control for service. Also observed harboraging conditions including build-up of debris on nonfood contact surfaces and floors and walls throughout the facility.
    • Observed the side door of the food establishment, which leads to the dumpster area, is not tight sealing.
    • Observed significant presence of dead insects on glue boards in the food preparation area located under prep tables, shelving and in the vicinity of the hot water heater.
    • Observed single use plastic straws stored unwrapped/unprotected at the bar countertop where they may be exposed to contamination by guests. During the inspection the container was repositioned to restrict access by guests.
    • Observed the following equipment in poor repair: Chipped wood on equipment shelving, cracked/damaged plastic lid, stainless steel colander and rubber spatula, bent hood vents and walk in cooler flooring has accumulation of rust.
    • Observed multiple scratched and scored cutting boards.
    • Observed the kitchen hand sink, 3 compartment sink, and male and female toilet room hand sinks are not sealed to the adjacent walls.
    • Accumulation of grime and debris noted on the following nonfood contact surfaces: Shelving throughout the facility, kitchen hand sink splashguard, shielded lightbulbs above hood vents, table top oven, toaster oven, exhaust fan above homestyle refrigerator, and black matting on warewashing shelving.
    • Observed the following in poor repair: Hole in ceiling above the prep table, missing cover on wall by exhaust fan above the homestyle refrigerator, chipped paint throughout especially noted in the equipment storage and warewashing area, exterior walk in cooler wall and floor junction is chipped and in poor repair, cracked floor tiles and seal toilets to the floor.
    • The floor in the food preparation area is not smooth or easily cleanable.
    • Through discussion with the person in charge the facility has equipment and supplies which is not being used in the food establishment.
    • The floors, walls and ceilings in the food establishment are in need of cleaning. Strongly recommend detailed cleaning of the facility.
• ITAVIE, 7610 Heths Salient St 104 Spotsylvania Courthouse, VA 22553
  
  • Date inspected: Dec. 1
  • Total violations: 5
    • Observed menu items (burgers) with disclosures indicating the food may be cooked to order, but do not include an asterisk to the consumer advisory reminder provided at the bottom of the menu.
    • Observed container of sanitizer stored on cutting board of salad prep unit. Sanitizer container was relocated to prevent contamination.
    • Observed clean food equipment in warewashing area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
    • Observed several cooking and serving utensils stored on dry storage shelves that were no longer in good repair. Person in Charge discarded utensils.
    • Observed label residue on several food containers on non-food contact surfaces.
• Rebellion Bourbon Bar & Kitchen, 309 William Street Fredericksburg, VA 22401
  
  • Date inspected: Dec. 2
  • Total violations: 4
    • Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed uncovered dink sitting above the prep unit. Drink was removed during inspection.
    • There was no paper towel provided at the kitchen hand sink. Paper towel was provided during inspection.
    • The interior surfaces of the ice machine and the can opener blade were observed soiled. Items were cleaned during inspection.
    • Observed employees working in the kitchen without beard guards.
• FXBG Nutrition, 328 Emancipation Highway Fredericksburg, VA 22401
  
  • Date inspected: Dec. 2
  • Total violations: 3
    • Person in charge (PIC) was unable to provide documentation of training relating to the employee health policy for this facility. PIC read and signed the document during the inspection.
    • The concentration of the chlorine sanitizer solution at the 3 compartment sink and the sanitizer bucket measured below 25 PPM. The person in charge (PIC) added more solution (100 PPM). Ensure the sanitizer solution is checked regularly.
    • Direct connection exists at the 3 compartment sink sewer line. All pipes are connected to a drain pump with no air gap.
• McDonald's #18044, 2300 Plank Rd Fredericksburg, VA 22401
  
  • Date inspected: Dec. 2
  • Total violations: 8
    • Facility has an employee health policy however the person in charge could not provide a copy that was signed by employees. During the inspection the person in charge covered the policy with employees and the health policy was signed and posted in the office area.
    • Observed 2 food employees scrub soapy hands for less than 5 seconds. During the inspection EHS explained proper handwashing methods with the food employees. Food employees rewashed their hands.
    • Observed 2 baking sheet trays that have a heavy build up of encrusted grease and debris.
    • Observed a fly strip next to a storage rack of bread.
    • Observed the following: 1.Numerous single service use hamburger and chicken nugget to go boxes with the food contact surface facing upwards. During the inspection food employees inverted the containers. 2. Three rolls of paper towels stored on a shelf in the back kitchen area, EHS advised person in charge to ensure rolls of paper towels are kept in the protective box they were received in.
    • Observed the upsplash area of the coffee brewers at the drive through area are in need of cleaning.
    • Observed the following in need of cleaning: 1. Walls of the dish area 2. Floor drains 3. Ceiling tiles of the kitchen that are stained
    • Observed the following areas of the facility that are in need of repair: 1. Ceiling tiles in the kitchen that are warped and have water damage and are rusted 2. Coving tiles in the walk in cooler that are damaged and chipped
• Courtyard by Marriott, 620 Caroline Street Fredericksburg, VA 22401
  
  • Date inspected: Dec. 5
  • Total violations: 5
    • Observed food employees in the kitchen without hair restraints.
    • Person in charge was unable to provide test strips or a thermometer for the high temperature dish machine of the kitchen.
    • Observed the person in charge was unable to provide a chlorine test kit for the bar 3 compartment sink.
    • Observed the following non food contact surfaces that require cleaning: 1.upsplash of the coffee brewers 2. the top non food contact surface of the coffee bar prep station 3. inside the fryer cabinets
    • Observed floors underneath and besides equipment in the kichen and grease/food debris was observed inside the floor drain at the cook line.
• El Molcajete Moya 2, 125 Corporate Drive Suite #105 Stafford, VA 22554
  
  • Date inspected: Dec. 5
  • Total violations: 22
    • Observed the cook put on new gloves without washing her hands. EHS discussed this with the cook.
    • Observed that the front hand sink is blocked with sauce dispenser.
    • Observed both of the cooks wash their gloves while handing ready to eat foods. The person in charge disposed of the gloves.
    • Observed several knives that were inside of the knife holding rack. The knives were placed in the dish washing area.
    • Observed that the can opener requires cleaning.
    • Observed a large pan of monteca that was sitting on the stove to cool. The product measured 90'F.
    • Observed cut lettuce sitting on a rear prep table at 60'F and cooked cut meats sitting on the rear prep table at 63'F. EHS instructed the PIC to put the foods in the walk in cooler.
    • Observed that the in-house made sauces, flan, nacho cheese, and the cooked meats are not dated for disposition.
    • Observed that the bleach in the sanitizer bottles measured over 200+ ppm. The person in charge remade the bottles.
    • Observed a can of Lysol stored beside the single service utensils.
    • Observed 4 large bags of meats sitting on the counter to thaw. Observed two large packs of meat seating in water to thaw.
    • Observed spices that have been removed from their original containers unlabeled. The person in charge labeled the containers.
    • Observed the cooks preparing foods with watches and bracelets on their arms. The person in charge instructed them to remove them.
    • Observed that the wiping cloths on the front line sitting in sanitizer that measured 0 ppm.
    • Observed dispensing utensils stored with the food contact surface facing upwards.
    • Observed single service utensils that are stored with the food-contact surface unprotected.
    • Observed cardboard used as shelf liner in the dry storage area and walk in freezer.
    • Observed that the doors to the dish machine require cleaning.
    • Observed that the walk in freezer has a built up of ice particles.
    • Observed a sprayer hose connected to a faucet without a back flow preventer.
    • Observed 2 ladders stored with the equipment in the rear storage room.
    • Observed employees personal items stored with the meats that had been delievered this morning.
• King's Pizza & Italian Restaurant, 7983 Kings Highway King George, VA 22485
  
  • Date inspected: Dec. 6
  • Total violations: 6
    • Observed employee drinking from a uncovered coffee cu, then place the cup under the beverage dispenser in the kitchen. Drink was discarded during inspection.
    • Observed an employee cutting lemons for drinks with their bare hands. Employee discarded the lemon, washed their hands and donned gloves to slice more lemons.
    • Observed a case of raw chicken stored on the floor in the walk in cooler, 2 bag in-the-box soda containers and a bag of flour stored on the floor in the dry storage room.
    • Observed wiping cloths stored in plain water. Sanitizer solution was made during inspection.
    • The gaskets of both doors on the small prep unit in the kitchen were observed torn and damaged.
    • The following non-food contact surfaces were observed soiled: 1-the upsplash on the coffee maker, and inside of the deep fryer cabinets.
• Red Crab, 1801 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: Dec. 6
  • Total violations: 30
    • Observed absence of active managerial control during the inspection. The person in charge is not monitoring hot holding temperatures of TCS foods, improper handwashing observed, food employees eating in the kitchen at the food preparation sink, improper cooling methods and inaccessible handwashing sinks to food staff at the cook line were observed. Discussed requirements and monitoring of staff to prevent risk of foodborne illnesses.
    • The person in charge could not provide written procedures for clean-up of vomiting and diarrheal incidents. Sample procedures were provided during routine inspection conducted ton 12/17/2021 and also provided during the inspection.
    • Observed one food employee eating in the kitchen by the food preparation sink and numerous opened beverage containers on food contact equipment. During the inspection the employee eating in the kitchen was instructed to eat in the dining room and the uncovered beverage containers were removed. Discussed use of coverage beverage containers by staff.
    • Observed a food employee enter the kitchen and don single use disposable gloves to engage in food preparation tasks without washing their hands. The employee was asked to remove their gloves and wash hands but he did not adhere to the request. The issue was discussed with the person in charge however, the employee failed to wash their hands. Recommended handwashing training of staff.
    • Observed a bowl with rice residue sitting in handwashing sink basin by the walk in cooler. During the inspection the bowl was removed and sink cleaned out.
    • Observed absence of handwashing signage at multiple hand sinks in the food establishment. Sample signage was provided to the operator.
    • Observed the left side handwashing sink along the cook line has been taken out of service and water turned off. Instructed the person in charge to place the hand sink back in use. Observed absence of another easily accessible hand sink in the cooking area. Informed the person in charge the food establishment was permitted with the hand sink in working order.
    • Observed soiled equipment (small pot, plastic container) in contact with precooked sausage and crawfish in the 1 door upright cooler. The person in charge removed the equipment for cleaning and discarded the food in contact with the soiled equipment. Discussed use of tongs to retrieve food for reheating.
    • Observed raw salmon stored in cardboard box stored over covered container of hard boiled eggs inside prep cooler #1. The salmon was discarded due to improper thawing in reduced oxygen packaging. Discussed correct storage of raw animal foods.
    • Through discussion with the person in charge, stainless steel spoons used in contact with TCS foods at the cook line are rinsed frequently and removed for cleaning and sanitizing daily. Informed the person in charge equipment in contact with TCS foods is required to be removed for cleaning and sanitizing at least once every 4 hours.
    • Observed interior surfaces of the ice machine soiled.
    • Observed hard boiled eggs (130, 131 degrees F) hot holding at improper temperatures in the crock pot. The person in charge reported the eggs were reheated and placed in hot holding at 12:00 p.m. Instructed the person in charge to discard eggs at 4:00 p.m. Discussed ensuring water in the crock pot is heated sufficiently prior to placing eggs in the equipment for hot holding.
    • Observed the following TCS foods cold holding at improper temperatures: 1- Prep cooler #2- Container of heavy cream (47, 45 degrees F). Observed the containers stored on the top if the unit extending above the line of cooling. The person in charge reported the containers were in the unit overnight and were voluntarily discarded. Discussed storing the heavy cream in the bottom of the prep unit. 2- Container of sour cream (52 degrees F) at the cook line which was not actively being used. The person in charge reported the sour cream was removed from refrigeration at 12:00 p.m. and was relocated to the walk in cooler to cool to 41 degrees F by 4:00 p.m.
    • Observed a container of an employee's dietary supplement stored on a shelf above the crock pot used to hot hold hard boiled eggs. During the inspection the person in charge removed the container.
    • Observed chemical spray bottle at the bar which was not labeled to identify the contents. The person in charge reported the spray bottle contained Quat sanitizer and labeled the bottle.
    • Observed improper cooling methods to rapidly cool precooked mussels and snow crabs and cooked lobster tails. Observed precooked mussels and snow crabs stored in a deep and covered container inside the walk in cooler. The person in charge reported the fish was removed from the walk in cooler for portioning at 11:45 a.m. Also observed cooked lobster tails, which were in the stages of cooling, stored in a deep and covered stainless steel container. Discussed cooling of crustacean fish uncovered in smaller portions to facilitate rapid cooling. Also discussed cooling in house cooked lobster tails on a single layer on a baking sheet. Cooling time and temperature requirements were discussed.
    • Observed improper thawing of the following TCS foods: 1- Precooked mussels thawing in a container of water at the food preparation sink. The cold water was turned on during the inspection. and 2- Observed thawed salmon retained in the reduced oxygen packaging inside prep cooler #2 The person in charge discarded the salmon and correct thawing was discussed.
    • Observed accumulation of dead insects in the glue board insect control device mounted above the back door.
    • Observed boxes of food stored in dry storage, walk in cooler and walk in freezer #1.
    • Observed absence of beard restraints.
    • Observed stainless steel containers stacked while wet after chemical sanitizing on the warewashing shelving.
    • Observed plastic containers used to store spices (which are cooked) are not food grade or safe. Instructed the person in charge to discontinue use or line the containers which a food grade material.
    • Observed cardboard used to line shelving in the back prep area which not cleanable, durable or water resistant.
    • Observed absence of an alarm or visual means to monitor detergent and sanitizer levels. Observed an alarm mounted to the wall which has been disconnected.
    • The person in charge provided Chlorine test kit which expired in 2015 and the facility does not have a Quaternary Ammonium testing kit. Instructed the person in charge to purchase test kits to monitor sanitizing solutions.
    • Accumulation of debris on the following nonfood contact surfaces: Upsplash of soda machines, prewash spray nozzle at the pre rinse sink at the dishwasher, surfaces of the small range and single burner, inside right side fryer and shelving in the back storage area.
    • Observed the floors and drains under the cook line and 3 vat sinks and the back storage area in need of cleaning.
    • Observed missing ceiling tile in the back storage ares, ceiling tiles throughout which are not secured to the frames and stainless steel wall in the front of the bar 3 vat sink which is loose.
    • Observed accumulation of unused equipment in the exterior storage/waste enclosure. Discussed removal during the inspection.
    • Observed employee personal articles and food stored throughout the food establishment. Discussed segregating employee's food in a labeled container in one location.
• Vinny's Italian Grill & Pizzeria, 7835 Dolleys Ct King George, VA 22485
  
  • Date inspected: Dec. 6
  • Total violations: 3
    • Observed several sauce squeeze bottles that were not labeled in the sandwich prep unit. Bottles were labeled during inspection.
    • Observed bags of flour and sugar, a box of crotons and case of chocolate sauce stored on the floor in the dry storage room. Items were placed on shelving during inspection.
    • Observed wet wiping cloths stored on the meat slicer and on a nearby counter. Both cloths were placed in sanitizer.
• Little Caesars 3207-02, 10661 Courthouse Road Fredericksburg, VA 22407
  
  • Date inspected: Dec. 6
  • Total violations: 3
    • Back handwashing sink hot water faucet not working, no hot water provided.
    • Observed several food employees in prep area of food facility wearing jewelry/watches on wrists.
    • Observed personal items (purse and food) stored on pizza boxes next to prep unit rather than in designated area.

The following facilities did not record any violations:

• Residence Inn
• Fredericksburg Assisted Living
• Firebirds Wood Fired Grill
• Baba Ganoush Mediterranean Grill
• Tipicos Reyes 503 (184-556 TM)
• Chick-Fil-A
• Buffalo Wild Wings