Fredericksburg Restaurant Inspections: Stafford Wings, Quickway Hibachi, Lin's Gourmet

FREDERICKSBURG, VA — The Rappahannock Area Health District visited several restaurants around the Fredericksburg area during recent inspections. The most recently published round of inspections occurred between May 4 and May 10.

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.

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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:

• Doveshack’s Smoked BBQ #2 (DOVSHCK), 18 Brookeshire Drive Fredericksburg, VA 22405
  • Date inspected: May 4
  • Total violations: 2
    • The person in charge could not provide verification of employee health training but employees were knowledgeable of health reporting requirements. The person in charge reported the signed policies were held offsite. Instructed the person in charge to email verification of employee health training and ensure signed copies are available for review during inspections.
    • Observed water leaking from the wastewater tank outlet. The person in charge tightened the valve during the inspection.
• Mian Noodle House, 1005 Princess Anne Street Fredericksburg, VA 22401
  
  • Date inspected: May 4
  • Total violations: 7
    • Observed an employee touch a soiled cutting board proceed to wash hands by rinsing hands with water only. During the inspection EHS instructed employee to rewash hands properly.
    • Observed food employees prepare RTE foods with bare hand. EHS instructed food employees to wear gloves or use utensils to avoid bear hand contact with foods.
    • Observed no papertowels were available at the employees bathroom. During the inspection the person in charge provided paper towels.
    • Observed a bowl of raw shrimp stored on the top shelf of the walk in cooler over RTE foods. During the inspection the person in charge moved the bowl of raw shrimp to the bottom shelf.
    • Observed a prep table left soiled from cutting raw meats earlier in the day.
    • Observed the blade of the can opener was soiled. During the inspection the can opener was moved to the dish washing area.
    • Observed the menu of the facility has a consumer advisory statement however it is not specific or easily indentified which items can be served raw or undercooked.
• Hot Chikn kitchn, 50 N. Stafford Complex Center 102 Stafford, VA 22556
  
  • Date inspected: May 4
  • Total violations: 1
    • Observed that the underside of several tables require cleaning.
• Katora Coffee, 615 Caroline Street Fredericksburg, VA 22401
  
  • Date inspected: May 4
  • Total violations: 6
    • Observed the following products in the establishment that the source could not provide verification of compliance from the regulatory authority with jurisdiction over the manufacturer: Kuleana Coffee beans, Kuleana Coffee mushroom extract powder, and Uncanny Wellness Barista Blend (water-soluble CBD powder). During the inspection, the PIC discontinued use of items. (Corrected)
    • Observed a large plastic container of overnight oats in the prep unit that were prepared the previous day (05/03/22) at 1:30pm and were at 46 F. During the inspection, the PIC discarded the overnight oats. (Corrected)
    • Observed 2 containers of alternative milk at improper temperatures: one of soy milk (45°F) and one of coconut milk (45°F). During the inspection, the PIC discarded the milk. (Corrected)
    • The establishment has been adding an unapproved food additive (Uncanny Wellness Barista Blend water-soluble CBD powder) to food per customers request. During the inspection, the PIC discontinued use of Barista Blend. (Corrected)
    • Observed several bulk bags of tea and bottles of Mike's Hot Honey in the dry storage room that were not protected from contamination. During the inspection, the PIC relocated the items. (Corrected)
    • The following are in need of repair: 1. The floors in the main kitchen. 2. The peeling wall along the handwashing sink and mop sink in the main kitchen. 3. The ceiling in the dry storage area.
• The Log Cabin, 1749 Richmond Hwy Stafford, VA 22554
  
  • Date inspected: May 4
  • Total violations: 2
    • 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. Records will be kept in the office.
    • Observed food employees in the back of the house prepping food without proper hair restraints.
• Padrinos III, 1101 Suite D Potomac Avenue Suite D Fredericksburg, VA 22405
  
  • Date inspected: May 4
  • Total violations: 9
    • Person in charge (PIC) was unable to provide documentation of training relating to the employee health policy for this facility. Environmental Heath Specialist (EHS) provided an employee health policy sample, which was read and signed by employees during the inspection.
    • Observed raw shelled eggs and whole turkey in the process of thawing stored over ready to eat food. PIC relocated the items.
    • Observed the following time/temperature control for safety (TCS) foods cold holding at improper temperatures in the prep unit (45'F- internal thermometer) : 1) Deli Ham (54'F); 2) Salami (55'F); 3) container of mozzarella cheese (48'F). PIC reported the TCS foods were placed in the unit overnight. PIC discarded the items and contacted a technician to evaluate the unit. PIC will store TCS at the reach in cooler until the prep unit is fixed.
    • Observed the only employee working in the back of the house without proper hair restraints.
    • Observed the following: 1) the prep unit (45'F) in the front of the house is in need of repair. 2) Freezer in the back of the house is unplugged.
    • The following nonfood contact surfaces were noted with an accumulation of grime and debris. 1) the interior of the cooling units, 2) hot holding unit, 3) pizza oven, 4) non food contact surface of the meat slicer, 4) shelving units.
    • Direct connection exists at the 3 compartment sink sewer line.
    • Observed the following in need of repair: 1) the 3-compartment needs to be re-caulked, 2) broken floor tiles throughout the facility.
    • Observed the walls, floors, and ceiling; to include the walk in cooler are in need of cleaning.
• Mountain View High School, 2135 Mountain View Dr. Stafford, VA 22556
  
  • Date inspected: May 4
  • Total violations: 2
    • Observed a food employee touch their face with their hands and then proceed to enter a hot holding cabinet without washing their hands. Instructed the food employee to wash their hands.
    • Observed single use containers of milk in line 3 milk cooler cold holding at improper temperatures (43, 44, 44 degrees F). The person in charge reported the milk has been in the unit overnight and instructed a food employee to remove to the dumpster for safety. The person in charge submitted a work order for repairs during the inspection. Instructed the person in charge to place small quantities in the milk cooler during peak service times and monitor the temperatures. Recommended use of ice baths to maintain temperatures as well.
• Stafford Wings, 432 Garrisonville Road Stafford, VA 22554
  
  • Date inspected: May 5
  • Total violations: 10
    • Person in charge could not provide an employee health policy that varifies employees have been trained on the foodborne illnesses and symptoms. During the inpection EHS provided a copy of the policy. The person in charge discussed and signed the policy with employees.
    • Observed no handsoap was available at the only handwashing sink of the kichen. During the inspection the person in charge provided handsoap.
    • Observed the interior lip touching the ice direclty was heavily stained with mold-like staining.
    • Observed the interior surfaces of the only microwave in the kichen as heavily soiled.
    • Observed 2 cutting boards heavily stained and scored.
    • Observed the caulking at the 3 compartment sink need replacing or deep cleaning.
    • The following non-food contact surfaces were observed heavily soiled and in need of cleaning: 1. Inside and outside of the salad dressing reach in cooler, to include the vent. 2. The breading rack was heavily soiled with flour. 3. The exposed pipes behind the handwash sink are heavily soiled. 4. Inside and ouside surfaces of all cooling and freezing units. 5. Shelves of the walk in cooler 6. Shelves holding dry/canned goods in the kichen.
    • Observed the recyling bin and grease trap are sitting on dirt or gravel flooring.
    • Observed the following: 1. Ceiling tiles throughout the kitchen were observed stained. 2. Floors underneath equipment and floors of the walk in cooler are in need of cleaning 3. Walls behind the handwash sink, behind the cooking/frying equipment are heavily soiled. 4. Food residue and splashes was observed in walls throughout the kitchen. 5. Mop sink area is in need of cleaning.
    • Observed several celing and wall tiles mising around the water heater area. Per discussion with the person in charge, repair work is getting done to the water heater.
• Hancho's Hibachi Box, 5079 James Madison Parkway King George, VA 22485
  
  • Date inspected: May 5
  • Total violations: 9
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • Observed an employee come into the kitchen from outside, don, gloves and handle clean food contact surfaces without washing their hands. Employee was instructed by the person in charge to wash their hands before donning gloves when comming into the kitchen.
    • The interior food contact surfaces of the ice machine was observed soiled. Machine was cleaned during inspection.
    • Observed two bus tubs of white rice in the walk in cooler that were not adequately cooled to prevent the growth of harmful bacteria. The rice was made the previous day, however the internal temperature of the rice measured 50'F during the inspection. The rice was voluntarily discarded during inspection.
    • Improper methods used to thaw ROP salmon. Observedsalmon thawed in ROP packaging. The salmon was voluntarily discarded during inspection.
    • Employees observed working in the food service area without proper hair restraints.
    • Observed employee drying a food storage container with a cloth towel.
    • The physical facility surfaces of the ceiling tiles around the ceiling vents, the walk in cooler door and door handle and the walls in the kitchen were observed soiled.
    • The hood ventilation filters and the ceiling air intake vents were observed soiled with grime and debris.
• Chimpum Pollo, 3619 Richmond Highway Suite #141 Stafford, VA 22554
  
  • Date inspected: May 5
  • Total violations: 1
    • Observed that the air vent covers in the walk in cooler require cleaning.
• Holiday Inn Express & Suites, 16348 Gateway Lane King George, VA 22485
  
  • Date inspected: May 5
  • Total violations: 1
    • The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
• Pupuseria Juanita (UA25-190), 352 Poplar Rd Fredericksburg, VA 22406
  
  • Date inspected: May 5
  • Total violations: 3
    • The person in charge provided two Chlorine test kits which expired 10/2021. Instructed the person in charge to purchase new test kits.
    • The hot water heater is not meeting hot water demands on the mobile unit. Observed hot water at 71 degrees F at both the handsink and 3 compartment sink. The facility has an instantaneous hot water heater hung on the wall above the 3 vat sink. Also observed inadequate water pressure when the faucets of both sinks were turned on.
    • Observed water leaking from both the handsink and three compartment sink faucets.
• Fredericksburg Food Co-op, 320 Emancipation Hwy Fredericksburg, VA 22401
  
  • Date inspected: May 6
  • Total violations: 14
    • The Person in Charge did not demonstrate knowledge of food safety during inspection as demonstrated by improper cooling methods and holding temperatures of food items.
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • Observed food equipment such as food processor container and a knife stored in handwash sink in warewashing area of food facility. Handwash sink was inaccessible for proper handwashing. Items were taken to the 3 compartment sink during inspection.
    • Observed two food choppers under the prep table that were soiled. Items were taken to the 3 compartment sink to be cleaned.
    • Observed food items (chicken) holding at 130'F in hot well rather than 135'F or higher as required. Both items were reheated to 165'F and then placed back in the hot holding well.
    • Observed food items (chicken & butternut squash) holding at temperatures above 80'F in prep unit rather than 41'F or lower as required. Squash was placed in the walk in cooler and was cooled to 33'F.
    • Observed an unlabeled spray bottle on the clean pot rack. The bottle was labeled during inspection.
    • Observed food items (chicken & butternut squash) cooling using improper cooling methods by cooling in prep unit in containers with lids covering the food items.
    • Observed food items (Tofu & eggplant) cooling at room temperature in prep area of food facility. Food temperature was observed at 70F before the 2 hours period was concluded.
    • Temperature measuring devices located in walk-in cooler and prep unit were displaying incorrect temperatures.
    • Observed several cutting boards that are deeply scored.
    • The following non-food contact surfaces were observed soiled: 1-several food storage containers on thje clean pot rack (label residue), 2-interior of the warming cabinet, 3-top of the dish machine, 4-the handle on the walkin cooler, 5-outer surfaces of the cold holding drawers, 6-the shelving under the slicer and prep unit.
    • The floors throughout the kitchen, especially underneath the equipment was observed soiled.
    • The filters in the ventilation hood were observed soiled.
• Vocelli’s Pizza, 754 Warrenton Road Suite 105 Fredericksburg, VA 22406
  
  • Date inspected: May 6
  • Total violations: 7
    • The person in charge and food employees could not communicate symptoms and illnesses requiriing restriction or exclusion, report correct Quaternary Ammonium sanitizer concentration to adequately sanitizer food contact equipment and utensils and are not date marking ready-to-eat TCS foods or able to communicate the length of time TCS foods have been held in refrigeration units.
    • The person in charge was able to provide signed employee health policies for three of six employees, however, employees working in the food establishment during the inspection were unable to communicate symptoms and illnesses requiring restriction and exclusion.
    • Observed a food employee prepare to don single use disposable gloves to prepare a food order at the pizza prep cooler, after opening the walk in cooler which had observed debris on the handle, without washing their hands. Instructed the food employee to remove disposable gloves and wash their hands.
    • Observed hot water does not flow from the warewashing handsink. The person in charge reported the sink continues to be under repair. Instructed the person in charge to instruct employees to use the handwashing sink and monitor handwashing activities of staff.
    • The food establishment does not have a date marking system in place to identify when ready-to-eat TCS foods were opened or prepared. Observed two containers of pre-cooked chicken which the person in charge could not communicate the length of time they were removed from the package. The person in charge voluntarily discarded the chicken for safety. Develop and implement a date marking system in the food establishment. Other ready-to-eat TCS foods were prepared and held in refrigeration units less than 24 hours. Discussed date marking and disposition requirements.
    • The person in charge could not provide a food thermometer.
    • The person in charge could not provide a Quaternary Ammonium test kit (QT-10) to monitor sanitizer solutions. The person in charge reported the test kit is on order.
• Quickway Hibachi, 28 South Gateway Drive #107 Fredericksburg, VA 22406
  
  • Date inspected: May 6
  • Total violations: 20
    • Observed an uncovered beverage container (cups) stored between the front handsink and prep tables used to store and dispense cooked rice. Also observed a covered beverage container on top of a covered soy sauce container in the back of the house. The person in charge relocated the beverages during the inspection.
    • The person in charge could not provide parasite destruction documentation from their supplier for salmon and tuna which are served raw to make sushi. Parasite destruction documentation was provided to the health department May 2020 and the person in charge reported there has not been a change in vendor. Contact fish supplier to obtain parasite destruction documentation and ensure it is maintained on the premises for review during inspections.
    • Observed uncovered container of noodles in the walk in cooler and one uncovered container of raw tuna inside the sushi prep cooler. The person in charge placed a cover on the noodles during the inspection.
    • Observed three stacked containers of raw chicken stored over covered container of ready to eat sauce in the walk in cooler and one covered container of shrimp stored over packaged containers of cut cabbage in the walk in cooler. The person in charge relocated the raw animal foods during the inspection.
    • Observed a food employee use the same spatula in contact with undercooked beef to dispense sauce on top of cooked food at the flattop grill. The spatula was not removed for cleaning and sanitizing prior to use with ready to eat foods. The person in charge voluntarily discarded the food order and container of ready to eat sauce during the inspection for safety. Instructed the person in charge to use separate utensils for use for raw and ready to eat foods.
    • Through discussion with the person in charge, soda nozzles are being removed for cleaning and sanitizing once every 2-3 days. Discussed daily cleaning and sanitizing with the person in charge.
    • Observed the meat slicer and immersion blender soiled to the sight. Instructed the person in charge to clean and sanitize the equipment prior to next use.
    • Observed shrimp hot holding in a corner of the flattop grill between 126- 133 degrees F. The person in charge reported the shrimp was cooked at 11:00 a.m. The shrimp was removed back to the flattop for reheating to 165 degrees F or higher by 1:00 p.m. Observed shrimp reheated to 167 degrees F at 12:11 p.m.
    • Observed precooked shrimp tempura cold holding at improper temperatures in the top of the sushi prep cooler (48 degrees F). The person in charge reported the shrimp tempura were placed in the unit at 11:00 a.m. Observed the food storage container overfilled above the fill line. The person in charge removed half of the food from the containers and relocated them to the walk in cooler. Cool to 41 degrees F or less by 3:00 p.m.
    • The person in charge could not provide a working thin probed food thermometer. The facility had a thin probed thermometer but it was not working during the inspection. The person in charge also provided a bimetallic stem thermometer but the sensor could not visually be identified. Instructed the person in charge to purchase a new food thermometer.
    • Observed a pitchen of water, containers of oil and soy sauce at the cook line, container of cornstarch and spice mix in the back of the house which were not labeled to identify the contents.
    • Observed fly paper suspended from a sprinkler head over a shelving unit used to store equipment in the back of the house. The person in charge removed the fly paper during the inspection.
    • Observed stainless steel containers stacked while wet after chemical sanitizing. During the inspection the person in charge removed the containers for cleaning.
    • The food establishment is reusing sriracha sauce to hold oil at the cook line and are reusing soy sauce manufacturer lids which are not easily cleanable.
    • Observed wire shelving rusted in the back of the house.
    • Observed accumulation of grime and debris on the following nonfood contact surfaces: Shelving throughout, base 1 door upright cooler, hood light covers, exterior surfaces of the slicer, food containers in the back of the house and meat slicer.
    • Observed accumulation of debris around the community dumpster.
    • The entire facility was noted in need of cleaning, especially around the cooking equipment and food preparation areas in the back of the house.
    • Observed hood vents above the fryer in need of cleaning, visible residue was noted during the inspection
    • Observed 18.4 foot candles of light at the warewashing area. Observed numerous blown out ceiling lights in the back of the house.
• Burger King #21598, 5635 Plank Rd 117 Fredericksburg, VA 22407
  
  • Date inspected: May 6
  • Total violations: 2
    • Observed several boxes and trash can blocking access to handwashing sink. During the inspection, the PIC moved the boxes and relocated the trash can. (Corrected)
    • Observed all food employees working without hair restraints. During the inspection, two of the three food employees applied a hat/visor.
• Meadow Event Park, 13111 Dawn Blvd Doswell, VA 23047
  
  • Date inspected: May 7
  • Total violations: 2
    • Observed that the bleach sanitizer measured over 200+ ppm. The person in charge remade the sanitizer.
    • Facility does not have bleach test strips. EHS provided them
• Charlie’s Crab House, 633 White Oak Road Fredericksburg, VA 22405
  
  • Date inspected: May 9
  • Total violations: 2
    • Observed a non smooth wood bench being used as a stopper for cooked crabs on the crabs' table- Person in charge discarded the bench.
    • Observed the chlorine testing strips expired in April 2020. Person in charge will order new testing strips.
• H.H. Poole Middle School, 800 Eustace Road Stafford, VA 22554
  
  • Date inspected: May 9
  • Total violations: 2
    • Observed a food employee clean a prep sink and then prepare to don single use disposable gloves to retrieve food from the steamer. Instructed the food employee to discard gloves and wash their hands. Discussed handwashing requirements when changing tasks with the person in charge.
    • Observed an unopened packaage of shredded mozzarella cheese (54 degrees F) cold holding at improper temperatures in the 2 door upright cooler. The person in charge reported the cheese was removed from the walk in cooler and placed in the unit at 7:30 a.m., temperature observed at 9:39 a.m. The person in charge relocated the cheese to the walk in cooler. Instructed the person in charge to cool the cheese to 41 degrees F by 11:30 a.m. The unit was in a defrost cycle during the inspection. The unit temperature lowered to 40 degrees F by the end of the inspection.
• Rappahannock Regional Jail, 1745 Richmond Highway Stafford, VA 22554
  
  • Date inspected: May 9
  • Total violations: 19
    • Observed that the hand sink near the special dietary area measured at 85'F.
    • Observed that 2 of the hand sinks are missing their hand washing sign. EHS provided hand washing signs during this inspection.
    • Observed that the guard for the floor mixer and the can opener are stored dirty.
    • Observed dispensing equipment in the tool room and several plastic food service trays that were stored dirty.
    • Observed turkey at 46'F and chicken at 46'F in the walk in cooler cold holding at improper temperatures. The person in charge discarded the products.
    • Observed green beans that were dated 4/21 and gravy dated 4/28/22. Both items were expired.
    • Observed mice droppings in the small storage room.
    • Observed a bait station stored on the bottom shelf of a storage rack near equipment. The person in charge removed the bait station.
    • Observed a large amount of small flies in the mop sink area.
    • Observed an employee drying food service lids with a wet cloth. The PIC corrected this on site. Observed several wet stainless steel pans in the dish area.
    • Observed a shell egg box reused for food storage. The PIC discarded the box.
    • Observed that the oven mitts are in disrepair. The person in charge discarded the mitts.
    • Observed that the 3-compartment sink is not sealed to the wall in the special dietary area.
    • The person in charge could not produce a high temperature measuring thermometer for the dish machine.
    • Observed the following non-food contact surfaces that require cleaning: several stainless steel lids, storage shelves in the walk in refrigeration units,
    • Observed a leak in the pipes under the 3-compartment sink.
    • Observed that the pre soak sink hangs below the flood rim in the dish machine area.
    • Observed several racks of unused trays stored in the kitchen.
    • Observed that the following physical facilities require cleaning: the mop sink, air vent cover over the mop sink, carpet inside of the walk in refrigeration units, air vent covers in the walk in refrigeration units, air vent covers over the preparation line,
• Little Caesars 1653-03, 282 Deacon Road Suite# 110 Fredericksburg, VA 22405
  
  • Date inspected: May 9
  • Total violations: 8
    • Per discussion with the food employee, the large bowl for the dough mixer does not get sanitized properly. The bowl is cleaned in place with a sanitized washing cloth. Discussed required immersion time with the employee.
    • Observed the following time/temperature control for safety (TCS) foods stored at room temperature in the food establishment: 1) a large bucket of pizza sauce (56'F), product had an hour and thirty minutes left to reach 41'F or below. 2) several pre-portioned containers of homemade marinara sauce that were left at the front of the house overnight. PIC was not able to provide any documentation for variances or any specialized food processing methods. PIC discarded the marinara sauce and placed the pizza sauce in the cooling unit. EHS provided time as public health form.
    • Observed a food employee with long artificial polished handling exposed food while not wearing gloves.
    • Observed one out of the two employees preparing without proper hair restraints. PIC will order hair nets for the food employee.
    • Observed several boxes of cast iron pizza pans stored in the employees toilet room. Items will be washed, rinsed, and sanitized prior to using.
    • The following nonfood contact surfaces were noted with an accumulation of grime and debris. 1) Ceiling vents, 2) WIC evaporator fans, 3) hand washing and 3 compartment sinks, 4) interior of hot holdings.
    • No covered receptacle in the female toilet room.
    • Observed 2 covered drinks, keys, a phone stored near food and equipment. PIC moved the items.
• Pi's Cucina, 10412 Courthouse Road Spotsylvania, VA 22553
  
  • Date inspected: May 9
  • Total violations: 8
    • Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food. A sample Employee Health Policy was given to the person in charge.
    • Observed an employee wash their hands for only 4 seconds. Employee was instructed to wash their hands for at least 20 seconds.
    • A food employee failed to wash his or her hands before engaging in food preparation after leaving and then re-entering the kitchen. Employee was instructed to wash their hands whenever the enter the kitchen.
    • Observed employees directly contacting ready-to-eat salad mix with their bare hands. Exposed salad mix was discarded during inspection and the emplotyee was instructed to don gloves or use tongs to handle salad.
    • There was no hand drying provision supplied at the hand sink in the kitchen. Paper towel was provided during inspection.
    • The prepared ready-to-eat (RTE) cooked penne paste, cooked spaghetti, cooked angelhair pasta in the walk in cooler is not properly dated for disposition. Items were dated during inspection.
    • Employees observed working in the food service area without proper hair restraints.
    • There was no sanitizer in the wiping cloth bucket. The person in charge sent and employee to the store to purchase bleach. After bleach arrived, inspector demonstrated how to mix sanitizer to proper strength.
• Moon Star, 201 Kings Highway Suite #105 Fredericksburg, VA 22405
  
  • Date inspected: May 10
  • Total violations: 13
    • Observed a food employee handling soiled equipment, chemicals, and personal belongings then engaged in food preparation without washing his hands. Discussed proper hand washing procedures with the employee. Food was discarded.
    • Observed the handwashing sink in the back of the house located near the exterior door being used for storage. A soccer ball and other miscellaneous personal items were placed in the basin.
    • Observed over 20 cartons of raw shelled eggs stored near ready to eat homemade sauce.
    • Observed an open jar of peanut butter stored near tools on a soiled shelf. PIC discarded the jar.
    • Observed the following time/temperature control for safety (TCS) foods cold holding at improper temperature for about two hours in the prep unit (45'F) : 1) a container of cooked noodles (46'F), 2) a container of raw beef (43'F), 3) a container of raw shrimp (43'F), 4) a container of raw chicken (43'F). PIC is aware that the unit is not working properly and had already contacted the technician to evaluate the unit. Foods were placed in the walk-in-cooler (WIC) for a quick chill- PIC will place small portions over ice and use time as public health until the unit is repaired.
    • A date marking system is not in proper use for the prepared ready-to-eat TCS food throughout the facility.
    • Observed food stored on the floor or food stored less than 6" above the floor.
    • Observed stainless steel food containers stacked while wet after sanitizing on the shelving units above the 3 compartment sink. Discussed requirements with the person in charge.
    • Observed several single service articles boxes stored directly on the floor.
    • Observed the prep unit in need of repair (45'F). PIC contacted a technician to evaluate the unit.
    • The following nonfood contact surfaces were noted with an accumulation of grime and debris. 1) rice cooker, 2) wire shelving units, 3) rice cooker, 4) exterior of microwave, 5) interior and exterior of all cooling units, 6) fryer cabinets, 7) food scale, 8) stainless steal shelves, 9) exterior of large plastic containers.
    • Observed the walls, floors, and ceiling (including vents) throughout the facility; and WIC are in need of detailed cleaning.
    • Observed a sleeping mat stored near boxes of single service articles and equipment.
• The Soup & Taco II, 806 William Street Fredericksburg, VA 22401
  
  • Date inspected: May 10
  • Total violations: 9
    • Observed food employee wash hands in less than 5 seconds under running water. EHS informed the food employee of the proper handwashing procedure. Food employee rewashed hands using the proper procedure. (Corrected)
    • Observed 2 wine glasses sitting in the bar handwashing sink. During the inspection, the glasses were removed. (Corrected)
    • Observed several containers of prepared foods (curtido, tomatillo salsa, pinto beans, yucca, rice) in several of the cold holding units that were not covered.
    • The following TCS food were observed at improper temperatures in the 2 door reach in cooler: 1. Three containers of curtido between 41F - 46F. 2. One container of tomatillo salsa cream at 45F. 3. One container of cooked shrimp at 44F. 4. One container of corn relish at 44F. 5. One container of cooked cut yucca between 42F - 44F. 6. Four baked potatoes between 42F - 44F. 7. One container of mashed red beans between 42F - 44F. 8. One container of shredded pork at 48F. 9. One and a half bags of shredded cheese between 46F - 50F. 10. One block of queso at 46F. 11. One container of tomatillo salsa at 47F. 12. One container of cut raw salmon between 46F - 48F. 13. One container of cubed raw chicken between 48F - 49F. During the inspection, the food employee discarded the food. (Corrected)
    • Observed several containers of prepared food (curtido, cooked shrimp, mashed pinto beans, yucca, baked potatoes, tomatillo salsa) in all of the cold holding units that were not dated marked. The establishment was closed the day before (exceeded 24 hours).
    • Observed one bottle of Tylenol and 2 bottles of vitamins on top of the coffee cups. During the inspection, the food employee relocated the Tylenol and vitamins. (Corrected)
    • Observed the following ROP fish with a label indicating that it should be removed from package prior to thawing in the 2 door reach in cooler: 3 ROP mahi tuna and 9 ROP salmon. During the inspection, the food employee discarded the fish. (Corrected)
    • The walls and ceiling throughout the kitchen are in need of cleaning.
    • The following are in need of repair: 1. The wall between the 3 compartment sink and dishwasher. 2. The holes and unfinished door frame into the dry storage room. 3. The drywall under the AC unit is missing.
• Taste of Trelawny, LLC, 100 Randolph Rd Fredericksburg, VA 22405
  
  • Date inspected: May 10
  • Total violations: 2
    • Observed what appeared to be mold in the interior of the ice machine. The person in charge unplugged the ice machine to drain it and clean it.
    • Observed the following hot holding at improper temperatures for less than one hour: 1) two containers of brown rice with beans (119-127'F), 2) a container of jerk pork (125'F). Items were heated to 165'F.
• Lin’s Gourmet, 45 Walpole Street #Suite 109 Stafford, VA 22554
  
  • Date inspected: May 10
  • Total violations: 25
    • The person in charge could not provide documentation of employee health training but handouts were posted in the facility to review symptoms and illnesses requiring reporting and/or restriction. A sample employee health policy in Chinese was emailed to the person in charge.
    • Observed a food employee begin to was their hands wearing a single use disposable glove on their right hand. Instructed the food employee to remove the glove and wash their hands.
    • Observed a food employee handle a container of raw shrimp in the 3 compartment sink after touching the soiled handle of the walk in cooler door without washing their hands. Also observed an employee touch a soiled wet rag and then prepare to handle a container of food. Instructed the food employee to wash their hands.
    • Observed hot water does not flow from the front handsink by the register. Contact plumber to restore hot water.
    • Observed various utensils stored in the only handwashing sink in the kitchen. The handsink was not accessible to employees for handwashing. During the inspection a food employee removed the utensils from the sink and cleaned the sink.
    • Observed raw shell eggs stored over ready to eat foods in the walk in cooler and a large container of raw chicken stored on top of a container of MSG in the kitchen. The raw animal foods were relocated to prevent contamination.
    • Observed a food employee handle a trash can, wearing single use disposable gloves, and then prepare to monitor the temperature of running water used to thaw raw chicken at the 3 compartment sink. Instructed the food employee to remove their gloves and wash their hands. Gloves are to be used for one task only.
    • Observed interior of the microwave oven soiled.
    • Observed water with cooked chicken (chicken broth) which is used to prepare customers orders, hot holding at improper temperatures on the cook line (120 degrees F). The person in charge turned the heat up to reheat to 165 degrees F. The person in charge reported it was prepared approximately 11:00 a.m. Instructed the person in charge to reheat to 165 degrees F within two hours.
    • Observed shell eggs (48, 47 degrees F) cold holding at improper temperatures in the top portion of prep cooler #1. Observed the food storage container overfilled. A food employee reported the eggs have been in the unit overnight and voluntarily discarded for safety. Discussed preventing overfilling of food containers.
    • Through discussion with the person in charge and observation during the inspection, the food establishment is soaking food contact equipment in a large container with lye (drain cleaner) which is not a food grade chemical and stated as a poison on the bottle packaging. Instructed the person in charge to thoroughly clean and sanitize the equipment prior to use and discontinue use of this chemical on food contact equipment.
    • The person in charge could not provide a food thermometer.
    • Observed the screen door attached to the back door is not secured to the door frame. Observed gap along the sides which contact the floor which may permit entry of pests. The back door was open during the inspection and the screen was in place.
    • Observed harboraging conditions in the food establishment. Observed accumulation of grime and debris on nonfood contact surfaces, especially along the cook line, accumulation of food waste and rubbish on the floor under the cook line, and the entire facility is in need of a deep cleaning.
    • Observed food employees preparing and working around exposed food without proper hair restraints.
    • Observed two wet wiping cloths stored on equipment. During the inspection the cloths were placed in the sanitizer bucket.
    • Observed rice stored in a plastic container which was not food grade or safe (conducted a search online to validate) and observed raw beef stored in direct contact with a plastic shopping bag inside the walk in freezer. The person in charge reported he would use the food for personal use and relocated the food to their personal use area of the refrigeration units. Discussed requirements with the person in charge and encouraged him to purchase containers which are designed for food storage and are food grade/safe.
    • The person in charge provided a discolored test kit which also did not have a color key to validate the expiration date. Instructed the person in charge to purchase a new test kit.
    • Nonfood contact surfaces of equipment throughout the facility are in need of cleaning. Observed significant accumulation of grime and debris inside refrigeration equipment and on cooking equipment. Strongly recommend a deep and thorough cleaning.
    • Observed hose with a spray nozzle attached to the water line under the steamer table without any backflow preventer. The food establishment has a manual flow control valve attached to the hose. Emailed backflow prevention handout to the owner. Instructed the person in charge to disconnect the hose during the inspection but this was not completed.
    • Observed blown out ceiling lights throughout the food establishment and the toilet in the employee toilet room is no longer sealed to the floor.
    • Observed accumulation of empty egg cartons and cracked egg shells being stored under the cooking equipment. Remove trash and rubbish to prevent attraction of pests.
    • The entire food establishment is in need of cleaning including the floors, walls and ceiling. Observed cobwebs in the back of the kitchen near the dry storage and back door.
    • Observed significant amounts of employee foods scattered throughout the food establishment, including inside the walk in cooler. Discussed segregation and labeling of employee's personal articles, including food, to prevent contamination.
    • Observed 14 foot candles of light at the cook line. Observed numerous ceiling lights blown out and the shielded lights under the hood were dimmed or blown out.
• Catfish Kelly’s Country Store, 661 Kings Highway Fredericksburg, VA 22405
  
  • Date inspected: May 10
  • Total violations: 7
    • Soap was not provided at the only hand washing sink in the kitchen. EHS dispensed some liquid dish soap from the 3 compartment sink. PIC placed soap.
    • Observed a large bucket of water with roses stored in the only hand washing sink. Person in charge removed the bucket.
    • Observed 3 pre-portioned bags of deli turkey (48-51'F) cold holding at improper temperatures in the reach in cooler. Turkey was stacked above the fill line in upper portion of prep unit. Turkey was discarded.
    • Observed the following foods not properly dated for disposition in the home0style refrigerator: 1) several pre--portioned containers of coleslaw, 2) an opened bottle of milk, 3) a large bag of macaroni and cheese. All items were properly dated during the inspection.
    • Observed raw partially frozen catfish thawing in standing water in the 3 compartment sink. EHS discussed proper thawing methods. PIC submerged fish under running water (below 70'F).
    • Observed the only two employees in the kitchen preparing food without proper hair restraints.
    • Observed several employees' items stored near single service articles and equipment. PIC relocated the items.

Not all facilities recorded violations. Here are the locations that had no violations during their recent visit from the health department.

• Hartwood Elementary School
• Ricks on the River
• Agave Bar & Grill
• Harry's Downtown
• FXBG Axes
• Ike & Rita's Bakery & Cafe
• Big Bad W. Pit BBQ (BBW2)