Fredericksburg Restaurant Inspections: 22 Violations At 1 Facility

FREDERICKSBURG, VA — Several facilities in the Fredericksburg area recorded violations during recent inspections from the Rappahannock Area Health District.

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:

• Q-Ball Café, 960 Bragg Road Fredericksburg, VA 22407
  • Date inspected: Jan. 11
  • Total violations: 1
    • The filters in the ventilation system above the deep fryers were observed soiled.
• Happy Endings Bar and Grill, 1315 Princess Anne St Fredericksburg, VA 22401
  • Date inspected: Jan. 11
  • Total violations: 13
    • The facility does not have a person that is a Certified Food Protection Manager.
    • Observed during the inspection the PIC was unable to provide a signed employee health policy. Through discussion with employees, they are knowledgeable about foodborne illnesses and symptoms associated with food borne illnesses. During the inspection EHS provided a copy that was read and signed by employees.
    • Observed an open beverage container on a prep table. During the inspection the open beverage container was removed.
    • Observed no soap was available at the bar hand sink. During the inspection soap was provided.
    • The following items were found hot holding out of temperatures due to a steam table not turned on or working properly: 1. one container of taco meat 68 degrees F 2. one container of diced chicken 69 degrees F 3. one container of shredded pork 69 degrees F 4. one container of bbq chicken 71 degrees F Foods had been placed in unit 3 hours prior to inspection. During the inspection foods were discarded for safety.
    • Observed on the menu a consumer advisory was present but the food items served made to order (burgers) do not have the identifying consumer advisory label or asterisk next to the food item.
    • Observed two pesticide diffusers (Hot Shot) in the kitchen area. These pesticide diffusers are not meant to be in kitchen areas. During the inspection Hot Shot diffusers were discarded.
    • Observed two chemical spray bottles in the kitchen and one chemical spray bottle at the bar area that were not labeled.
    • Observed improper thawing methods of packaged meat and pork, meats were thawing in separate containers of water. During the inspection EHS spoke with food employee on proper thawing methods. Meats finished thawing under cold running water.
    • Observed the prep table cutting board is heavy stained.
    • Observed the facility does not have an effective chlorine test kit, current test kit was wet and also need a quat test kit for the steramine tablets used at the bar and kitchen 3 compartment sink and buckets.
    • Observed severely damaged floors of the walk in cooler and caulking missing at the 3 compartment sink.
    • Observed walls, floors and ceiling tiles throughout the kitchen area are in need of a deep cleaning.
• Gali's Cafe, 9239 Kings Hwy King George, VA 22485
  • Date inspected: Jan. 11
  • Total violations: 4
    • The cutting board along the prep unit was observed heavily stained. Board was taken to dish sink to be cleaned.
    • The cutting board along the prep unit is heavily scored.
    • There is no covered trash can for feminine napkins in the ladies room stall. A covered trash receptacle was provided during inspection.
    • The hand sink in the kitchen has come detached from the wall.
• Burger King, 5320 James Madison Parkway King George, VA 22448
  • Date inspected: Jan. 11
  • Total violations: 3
    • The person in charge could not provide written verification that employees had been trained in regards to their responsibilities concerning Employee Health. Example Employee Health Policy was given to the person in charge. They will train employees, have them sign the form and email the completed forms to the Health Department.
    • Employees observed working in the food service area without proper hair restraints.
    • There is a heavy build up of ice on the refrigerant lines for the cooling unit in the walk in freezer.
• Royal Farms #297, 5000 Plank Rd Fredericksburg, VA 22407
  • Date inspected: Jan. 12
  • Total violations: 1
    • Observed sliced tomatoes holding at 45F for unknown amount of time in prep unit. Tomatoes were discarded by Person in Charge.
• Shun Xing Chinese Restaurant, 50 Foreston Woods Dr Suite #106 Stafford, VA 22554
  • Date inspected: Jan. 12
  • Total violations: 22
    • The person in charge could not provide documentation employees have been trained on the employee health policy. Observed an unsigned employee health policy in Chinese posted on the wall by the cash register. Instructed the person in charge to review and sign the policy with staff. Food employees were knowledgeable of symptoms and illnesses requiring reporting.
    • The person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Sample policy provided to the operator.
    • Observed a food employee rinse their hands in the rinse basin of the three compartment sink. Instructed the employee to wash their hands in the designated handsink.
    • Observed a food employee enter the kitchen from the back door and prepare to don disposable gloves without washing their hands. Instructed the food employee to wash their hands.
    • Observed absence of hand drying provision at the male toilet room handsink. Instructed the person in charge to replace the paper towels which was not completed by the end of the inspection.
    • Observed a food employee use the telephone wearing single use disposable gloves and then proceed to handle clean equipment with the same gloves. Instructed the food employee to remove gloves and wash their hands.
    • Observed container of raw marinated chicken which was filled to the top of a bus tub and covered with plastic wrap stored over a box of shell eggs and uncovered container of chopped garlic in the walk in cooler. During the inspection the chicken was relocated to prevent contamination.
    • Observed four knives on the magnetic knife rack and one set of tongs suspended above the warewashing handsink soiled to the touch. The soiled equipment was removed to the 3 compartment sink for cleaning.
    • Observed the can opener heavily soiled. The can opener was removed for cleaning; discussed removal of the blade for deep cleaning.
    • Observed the following TCS foods sitting on the floor in the prep area cold holding at improper temperatures: Raw chicken (44 degrees F), Raw pork (46 degrees F) and tofu in water (64 degrees F). The person in charge reported the foods were delivered at 9:30 a.m. and temperatures were observed at 11:00 a.m.. The TCS raw animal foods were placed in the walk in freezedr and tofu was separated into smaller containers and placed inside the walk in cooler. Instructed the person in charge to cool the foods to 41 degrees F or less by 1:00 p.m. Discussed prompt storage of food deliveries.
    • Observed shell eggs (56 degrees F) stored on a shelf in the cooking area of the establishment which were not actively being used by staff. The person in charge reported the eggs were pulled from the walk in cooler at 10:15 a.m., temperature was observed at 11:45 a.m. The eggs were relocated to the walk in cooler. Cool eggs to 45 degrees F by 2:15 p.m.
    • Observed employee personal supplements stored on a shelf above the prep cooler. During the inspection the items were relocated to cashier area.
    • The person in charge could not provide a thin probed food thermometer to monitor internal temperatures of thin massed foods. The facility has two bimetallic stem thermometers with the sensor halfway up the shaft.
    • Observed the following:1- 4 boxes of cooking oil stored on the floor next to the warewashing handsink, and two cardboard containers of MSG stored on the floor in the back of the kitchen.
    • Observed food employees without proper hair restraints.
    • Observed the following: `1- Chopped garlic in a container which concrete patch compound was orginially stored and 2- Observed egg rolls in contact with paper menus inside a container. Both food items were observed in the walk in cooler. The person in charge voluntarily discarded the garlic and instructed an employee to remove the egg rolls in contact with the paper menu. Discussed storing food in a food grade container and/or liner.
    • Observed accumulation of grime and debris on the following nonfood contact surfaces: Shelving throughout, interior of refrigeration equipment including gaskets, and portable cart in the back of the house.
    • Observed a long hose on a hose reel with spray nozzle connected to the mop sink without adequate backflow prevention. The water was turned on during the inspection, creating continuous pressure. The mop sink had an atmospheric vacuum breaker installed behind the faucet. Instructed the person in charge to purchase a dual check valve with atmospheric vent; the operator had a backflow prevention handout from a previous inspection. During the inspection the water was turned off and the sprayer was removed.
    • Observed accumulation of debris and litter outside the back door of the food establishment. Instructed the operator to ensure litter and debris is placed in the appropriate waste receptable.
    • Observed the following in poor repair: 1- missing and/or damaged ceiling tiles above the walk in refrigeration units, 2- seal holes in ceiling tiles, 3- grease trap exterior cover has significant rust.
    • Observed approximately 6 missing floor tiles under the 3 compartment sink, unsealed concrete is exposed which is not smooth, easily cleanable or water resistant.
    • Observed hood vents and stainless steel rail in need of cleaning. Observed significant accumulation of oily residue dripping on the walls between the hood vents and stainless steel rails.
• McDonald's Restaurant #8072, 5205 Mudd Tavern Road Thornburg, VA 22565
  • Date inspected: Jan. 12
  • Total violations: 2
    • The tops of both the fry hot holding unit and the deep fryer hood were observed heavily soiled.
    • The ventilation hood filters above the flattop grills and the deep fryers were observed heavily soiled.
• Mi Tierra Taco & Grill, 10756 Patriot Hwy Fredericksburg, VA 22408
  • Date inspected: Jan. 13
  • Total violations: 1
    • Observed that the bottom of the ice machine is leaking. The maintenance person arrived during the inspection to work on the leak.
• HomeSpun, 10153 Patriot Hwy Fredericksburg, VA 22407
  • Date inspected: Jan. 13
  • Total violations: 16
    • Observed food employee wash hand without soap and for less than 20 seconds. Food employee was instructed on how to properly wash hands.
    • Observed food emplopyee donning gloves without washing hands. Food employee was informed to wash hands.
    • Observed food employee touch ready-to-eat bread with bare hands. Food was discarded during inspection.
    • Through discussion with Person in Charge, in-use utensils are not cleaned and sanitized every 4 hours.
    • Observed food items (hamburgers) stored in walk-in refrigerator and held for greater than 24 hours not being date marked as required. Food was dated during inspection.
    • Observed chemical cleaners and paint stored over and next to mayo containers on shelving in back storage area of food facility. Observed dish soap stored next to containers of oil on shelving in dry storage area of food facility.
    • Observed first aid kits stored on shelving above single-use food equipment. First aid kits were relocated to prevent contamination.
    • Facility does not have an available small-probe thermometer to ensure proper temperatures of food.
    • Observed bag of onion and bag of rice stored on floor in dry storage area of food facility.
    • Observed several dented cans observed on shelving with food intended for use and was not segregated to ensure food is not used.
    • Observed can liners used to cover dough stored in walk-in refrigerator.
    • Observed wiping cloths used on bread in storage container next to prep unit, not a smooth and easily cleanable surface.
    • Observed counter made of soft wood with deeply scored cutting marks indictaing the use of the counter as a cutting board.
    • Facility does not have test strips to ensure proper concentration of sanitizer solution. Facility provided test strips during inspection.
    • Observed several lights out under hood system.
    • Observed counter fryers not stored under a ventilation system to help prevent the accumulation of grease and condensation within the facility.

The following facilities did not record any violations:

• Fujiya House
• Pho Huong Viet
• Chick-Fil-A
• Heaven's Gate Catering
• Subway # 37501
• Sam's Pizza and Subs
• Always Sonshine Learn and Play
• Dragon Express