Fredericksburg Restaurant Inspections: 42 Violations At 1 Facility

FREDERICKSBURG, VA — The Rappahannock Area Health District recorded violations at several facilities during recent inspections from Aug. 31 to Sept. 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:

• Pizza Hut, 4701 Plank Road #103 Fredericksburg, VA 22407
  • Date inspected: Aug. 31
  • Total violations: 1
    • Facility did not have written procedures for the clean-up of vomiting or diarheal events. Facility was provided with procedures during inspection.
• Wendy's, 5801 Plank Road Fredericksburg, VA 22407
  • Date inspected: Sept. 1
  • Total violations: 3
    • The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility Facility provided with Employee Health Policy that was reviewed and signed by all available employees.
    • Facility does not have written procedures for the clean-up of vomiting or diarheal events. Facility provided with procedures during inspection.
    • Observed food employee wash and rinse knife without sanitizing equipment prior to storing for future use. Knife was brought back to 3-compartment sink to be properly washed and sanitized.
• Kobe Japanese Steakhouse and Cafe, 10119 Southpoint Parkway Fredericksburg, VA 22407
  • Date inspected: Sept. 1
  • Total violations: 42
    • Absence of active managerial control observed in the food establishment. Observed the person in charge is not monitoring the temperatures of TCS foods during cold holding, improper cooling and cooling methods of TCS foods, improper storage of toxins to prevent contamination of equipment and improper storage of raw and ready-to-eat foods. Recommend training of employees. Sample refrigeration and cooling logs were provided to the operator.
    • The food establishment does not have an employee in a supervisory or management role who is a certified food protection manager.
    • The person in charge could not provide verification employees have been trained on an employee health policy. The person in charge was knowledgeable of symptoms and illnesses requiring restriction and/or exclusion. A sample employee health policy was provided in English and Spanish.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Observed a food employee drinking from a ceramic coffee cup which was not covered and place the cup on a prep table. During the inspection the employee removed the cup. Discussed using a covered beverage container.
    • Observed a food employee turn on the hot water connection under the handsink and then proceed to handle a knife. Instructed the employee to wash their hands.
    • Observed the following: 1- Employee dump a sanitizer bucket at the only handsink in the kitchen and 2- soiled knives stored in the sushi area handsink. Informed the person in charge handsinks are for handwashing tasks only.
    • Observed absence of hot water flowing at the only handsink in the kitchen and the water temperature at the sushi area handsink at 85 degrees F. During the inspection the hot water was turned back on at the kitchen handsink.
    • The person in charge could not provide parasite destruction documentation from the fish supplier for fish that is served raw for items on the sushi menu. EHS was able to obtain the parasite destruction letter from the establishment's file. The facility is not maintaining records as required. Informed the owner parasite destruction documentation is required to be maintained on the premises. The owner became extremely argumentative.
    • Observed uncovered containers of food inside the walk in cooler and uncovered oil in a table top fryer under the hood system in the sushi area which was not being used during the inspection. Discussed covering of food to prevent contamination. The sushi area was not being used during the inspection.
    • Observed wrapped raw fish stored over covered containers of cooked shrimp, seaweed and uncut produce inside the 2 door reach in cooler and covered containers of raw shrimp and scallops stored over covered containers of carrots and cabbage inside the 2 door upright cooler #2. During the inspection the fish inside the 2 door reach in cooler was discarded for a temperature violation and the produce in the 2 door upright cooler #2 was relocated to the walk in cooler.
    • Observed numerous knives stored in the sushi area handsink, magnetic knife block, in a container stored in contact with a soiled linen, and one of the dining room carts soiled. Also observed stacks of stainless steel bowls in the warewashing storage area soiled. The equipment was removed for cleaning.
    • Observed the interior of the microwave oven and toaster oven soiled.
    • Observed the interior plastic plate inside the ice machine soiled.
    • Observed three large bus tubs of rice (69, 50, and 51 degrees F) which were improperly cooled. One bus tub was found on a prep table (removed by employees from the walk in cooler 20 minutes prior to the inspection), one bus tub inside the walk in cooler and another inside the 2 door upright cooler #1. Observed the bus tubs densely filled with rice, which employees reported were prepared the day prior. Food employees reported temperatures are not taken during the cooling process. Discussed methods to rapidly cool the rice and encourage temperature monitoring during the cooling process. The rice was voluntarily discarded during the inspection.
    • Observed the following TCS foods cold holding at improper temperatures: Bar reach in cooler #2- Milk (54 degrees F) and 2 door reach in cooler in the sushi prep area: Imitation crab meat (44 degrees F), fish eggs ( 49 degrees F), crab meat (45 degrees F), cream cheese (46 degrees F), raw tuna (43 degrees F), and cooked battered shrimp (43 degrees F). The person in charge reported the TCS foods have been in the units overnight and voluntarily discarded for safety. Discussed contacting a technician to lower the temperature of the unit. Continue to monitor the unit through taking food temperatures every 3 hours or prevent storage of TCS foods until evaluated by a technician.
    • The food establishment does not have a date marking system in place to identify the date of disposition for ready to eat TCS foods. Instructed food employees to implement a consistent system to identify when ready to eat TCS foods shall be discarded, within seven day of opening or preparation.
    • The food establishment does not have a date marking system to identify the date of preparation or opening of commercially processed TCS foods. Observed numerous ready to eat containers in refrigeration units which were not date marked including cabbage, containers of tofu, and rice.
    • The menu does not include an adequate consumer advisory for steaks, which may be cooked to order, and raw and/or raw marinated fish used to prepare sushi. The sushi menu has the reminder but not the disclosure.
    • Observed butane lighter stored on a table in the sushi area less than 4 inches from a container of uncovered utensils and a small lighter stored in a container used to hold various utensils.. The lighters were relocated to prevent contamination.
    • Observed a container of employee over the counter medications stored in the food prep area in a container with utensils. During the inspection the medication was relocated.
    • Observed wiping cloth bucket of Quaternary Ammonium sanitizer at 500 ppm. The person in charge discarded the solution during the inspection.
    • Improper cooling methods observed for in house prepared rice. The facility is cooling rice is large plastic bus tubs and are not monitoring the temperature during the cooling process. Discussed cooling rice is shallow sheet pans in the walk in cooler. Cooling handouts were provided.
    • Food employees could not provide a thin probed food thermometer for monitoring internal temperatures of thin massed foods. The facility has a bimetallic stem thermometer with the temperature sensor halfway up the shaft.
    • Observed presence of flying insects in the kitchen and harboraging conditions include significant accumulation of grime and debris on the floors under cooking equipment and floor drains. Contact pest control for inspection and service.
    • Observed the back door of the food establishment is not tight sealing. Observed a significant gap along the left side and bottom of the door when the door is closed.
    • Observed multiple boxes of oil stored on the floor by the cook line, boxes of food which were delivered 6 days prior inside the walk in freezer and and multiple containers of soy sauce stored on the floor by the cook line.
    • Observed two employees in the kitchen without proper beard restraints.
    • Observed stainless steel bowls on the warewashing shelving and beverage cups stored on a shelf in the beverage area stacked while wet after chemical sanitizing.
    • Observed the food establishment is reusing manufacturer containers of scallops for food storage and an unrecognizable manufacturer container to dispense in house prepared sauce in the walk in cooler. Instructed food staff to discontinue use.
    • Observed two cutting boards which were scratched and scored with black buildup in the prep area. Discussed replacing or resurfacing to have a smooth and easily cleanable surface for food contact.
    • Observed the shelving and interior door of the walk in cooler has become rusted and is no longer easily cleanable.
    • Observed cut cabbage stored in a Steralite plastic container inside the walk in cooler. Informed the person in charge this container is not food grade or safe based upon internet search. The person in charge voluntarily discarded the cabbage for safety.
    • Observed large wooden bowl, composed of untreated wood, which food employees reported was used to mix the sushi rice. Informed the food employees to discontinue use.
    • Observed the right side dishwasher drainboard and the sushi area handsink are not sealed to the adjacent walls.
    • The person in charge could not provide Quaternary Ammonium testing kit.
    • Observed upsplash of the coffee brewer, interior of refrigeration units and shelf above the flattop in need of cleaning.
    • Observed accumulation of debris and trash within the dumpster enclosure.
    • The food establishment is storing unnecessary equipment such as coolers and four large tires (stored in the sushi area). Remove equipment not used in the food establishment.
    • Observed the floors, walls, ceiling tiles and floor drains throughout the facility in need of cleaning. Recommend deep cleaning, especially under cooking equipment.
    • Observed the following in poor repair: Multiple blown out ceiling lights, rushed air vent above the prep area, hole in the ceiling by the warewashing shelving, hole in the wall in the men's toilet room, cracked floor tiles.
    • Observed 17 foot candles of light by the cooking equipment, 1.0 and 3.7 foot candles of light inside the walk in freezer and walk in cooer and 2.0 foot candles of light inside the men's toilet room.
• Salem Elementary School, 4501 Jackson Road Fredericksburg, VA 22407
  • Date inspected: Sept. 1
  • Total violations: 8
    • The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility.
    • Facility does not have written procedures for the clean-up of vomiting or diarheal events.
    • Observed containers of salad mix (lettuce, cut cucumbers, cut tomatoes) stored on service counter not in refrigeration unit holding at 48F. Food was placed out of temperature at 9:15am, temperature observed at 9:40am. Food was relocated to refrigeration to cool and hold.
    • Observed sanitizer bucket stored on prep table while food employee was preparing food on table. Sanitizer bucket relocated to prevent the contamination of food.
    • Observed food employees in kitchen preparing food not wearing hair restraints such as hats or hair nets. During inspection food employee donned hair coverings.
    • Observed single-use trays stored in plastic wrapping stored on floor by back exit door and in dry storage area of food facility. Observed boxes of single-use containers stored on floor in dry storage area of food facility.
    • Ceiling tiles throughout kitchen and storage area of food facility were made of a material that is not smooth and easily cleanable.
    • Observed an accumulation of steam vapor not being properly evacuated by ventilation system for dish machine.
• El Guanaco Commissary, 11105 Leavells Road Unit 1 Fredericksburg, VA 22407
  • Date inspected: Sept. 2
  • Total violations: 2
    • Sanitizer not being dispensed into dish machine, therefore dishes are not being sanitized after washing. There was no color change on the sanitizer test kit when tested. (The sanitizer bucket was changed, machine primed, and sanitizer measured 100ppm chlorine- CORRECTED).
    • The sanitizer alarm on the dish machine is not functioning. It has been disconnected- the wires connected to the battery are cut.
• Ni River Middle School, 11632 Catharpin Road Spotsylvania, VA 22553
  • Date inspected: Sept. 2
  • Total violations: 2
    • The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility Facility provided with Employee Health Policy that was reviewed and signed by all available employees.
    • Observed tomatoes stored in walk-in refrigerator dated marked with 8/24, food has been held for greater than 7 days. Food was discarded during inspection.
    • Toilet room door observed propped open. Door was closed during inspection.
• Chancellor Elementary School, 5995 Plank Road Fredericksburg, VA 22407
  • Date inspected: Sept. 2
  • Total violations: 5
    • The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility Facility provided with Employee Health Policy that was reviewed and signed by all available employees.
    • Observed rodent-like feces under shelving in dry storage area of food facility. Facility does have a pest control program.
    • Observed thermometer stored in sanitizer solution on prep table.
    • Observed boxes of food stored on floor in walk-in freezer.
    • Observed wall damage in refrigerator storage area of food facility.
• Asian Diner Restaurant, 10048 Southpoint Parkway Fredericksburg, VA 22407
  • Date inspected: Sept. 6
  • Total violations: 11
    • The person in charge (PIC) could not provide an employee health policy for the food employees working in the kitchen. EHS provided a sample copy of the employee health policy agreement. During the inspection, the PIC had the food employee review and sign the employee health policy agreement. (Corrected)
    • Observed one food employee dumping the sanitizer from the sanitizing bucket into the bar hand sink and another food employee wash the wiping cloth at the bar hand sink. EHS informed PIC that the handwashing sink is only for handwashing. (Corrected)
    • Observed raw shrimp and raw chicken over ready-to-eat tofu in the walk-in cooler. During the inspection, the food employee re-arranged the food to prevent cross contamination. (Corrected)
    • The following were observed soiled to touch and sight: 1. Three soiled rice bowls on a shelf under the rice cooker. 2. Two soiled soup bowls in a plastic tub under the hot holding unit. During the inspection, the soiled bowls were placed at the dishwasher for cleaning and sanitizing. (Corrected)
    • Observed the following in the walk-in cooler at improper temperatures: 1. One plastic container of brown rice (53 F) that was prepared on 09/04/2022. 2. One plastic container of sushi rice (50 F) that was prepared on 09/04/2022. 3. One plastic container of brown rice (53 F) that was prepared on 08/31/2022. 4. One bag of brown rice (51 F) that was prepared on 08/31/2022. During the inspection, the food employee discarded the rice. (Corrected)
    • The food employees could not produce a working food temperature measuring device to verify cooking temperatures.
    • Observed all food employees working without hair restraints.
    • Observed 2 knives being stored between the sushi prep unit and the wall. During the inspection, the food employee placed the knives at the dishwasher. The knives will be stored on the cutting board. (Corrected)
    • The lids on the bulk containers of rice and flour were cracked and taped.
    • The following were stored in non-food grade plastic containers: 1. A large blue container of corn starch on the bottom shelf of the prep table. 2. Three clear plastic containers containing cooked brown rice and sushi rice in walk-in cooler. During the inspection, the food in the containers were discarded. (Corrected)
    • The light intensity is 6.6 foot candles over the bar handwashing sink, 5.8 foot candles in front of the reach in coolers/dry storage area, and 6 foot candles in front of the reach in freezers.
• LongHorn Steakhouse #5273, 10012 Southpoint Parkway Fredericksburg, VA 22407
  • Date inspected: Sept. 6
  • Total violations: 4
    • The floor under several pieces of equipment is in need of cleaning.
    • The following are in need of repair and/or replace: 1. Observed several gaps between hood filters. 2. The interior of the microwave above the ice cream freezer is damaged. 3. One light out in the walk-in freezer (Corrected 09/06/2022) 4. Standing water in the bottle cooler located at the bar. 5. Repair handwashing sink next to the dishwasher (Corrected 09/06/2022).
    • Observed several metal food containers throughout the kitchen that were stacked while wet after cleaning and sanitizing.
    • Observed flying insects in the bar area.
• Battlefield Middle School, 11120 Leavells Rd Fredericksburg, VA 22407
  • Date inspected: Sept. 6
  • Total violations: 4
    • Sanitizer dispenser at 3-compartment sink observed not working properly and not dispensing proper ppm of sink & surface sanitizer solution. Informed Person in Charge to manually add sanitizer until dispenser is working properly. Solution made while conducting inspection and observed at proper ppm (704ppm).
    • Observed single-use trays stored uncovered at dispensing line in food facility. Trays were inverted to prevent contamination.
    • Observed pipe valve at sandwich room handwashing sink leaking and is in need of repair.
    • Toilet room door observed propped open. Door was closed during inspection.
• Vocelli Pizza, 1301 College Ave. Eagles Nest Fredericksburg, VA 22401
  • Date inspected: Sept. 6
  • Total violations: 3
    • Observed floors and floor drains of the kitchen require cleaning.
    • Observed two spray bottles of cleaning chemicals stored above a box of wrapped utensils. During the inspection the person in charge relocated the spray bottles.
    • Observed a food employee attempt to wash hands by rinsing hands with water only. EHS had a discussion with person in charge about retraining employees on proper handwashing.
• Katora Cafe, 1801 College Ave Fredericksburg, VA 22401
  • Date inspected: Sept. 6
  • Total violations: 5
    • Per discussion with the person in charge the steam wand of the espresso machine currently only gets sanitized. Discussed with the person in charge to use the wash, rinse and sanitize clean in place cleaning process.
    • Observed the interior lip making direct contact with the ice was soiled.
    • Observed two spray bottles of sanitizer stored under the 3 compartment sink without a name label. During the inspection the person in charge labeled spray bottles.
    • Observed food employees working without hair restraints.
    • Observed the upsplash of the coffee brewers require cleaning.
• Popeye's Louisiana Kitchen, 5611 Plank Road Fredericksburg, VA 22407
  • Date inspected: Sept. 6
  • Total violations: 1
    • Facility does not have written procedures for the clean-up of vomiting or diarheal events. Facility provided with procedures during inspection.
• Hissho Sushi, 1301 College Ave Fredericksburg, VA 22401
  • Date inspected: Sept. 6
  • Total violations: 3
    • Observed floors under equipment and floor drains require cleaning.
    • Observed the following facility made sauces cold holding at improper temperatures: 1. One container of general tso sauce-56 degrees F 2. One container of sweet tomato sauce-51 degrees F 3. One container of chili garlic-46 degrees F 4. One container of brown sauce-55 degrees F 5. One container of thai tofu-56 degrees F. Sauces were being held at room temperature for 1 hour and 15 minutes. EHS advised to the person in charge to store sauces under refrigeration and to use time as a public health control for sauces used during busy service hours. EHS will provide time as a public health control paperwork.
    • Person in charge was unable to provide a verifiable employee health policy. Through discussion with food employees they were aware of foodborne illnesses and symptoms. EHS provided a copy of an employee health policy.
• Panera Bread University of Mary Washington / Sodexo, 1301 College Ave. Fredericksburg, VA 22401
  • Date inspected: Sept. 6
  • Total violations: 4
    • Per discussion with the person in charge the steam wand of the espresso machine currently only gets sanitized. Discussed with the person in charge to use the wash, rinse and sanitize clean in place cleaning process.
    • Observed a food employee preparing foods wearing wrist jewelry.
    • Observed the upsplash of the coffee/tea brewers require cleaning.
    • Observed walls behind food prep areas, floors under equipment and floor drains throughout the kitchen require cleaning.
• Cabanita Cafe, 14731 Spotswood Furnace Rd Fredericksburg, VA 22407
  • Date inspected: Sept. 6
  • Total violations: 1
    • The ceiling tiles are not smooth ad easily cleanable.

Here are the facilities that did not record any violations:

• Dunkin
• Grounds Bistro
• Super Rico
• Perfect Pollo
• Subway (Lee's Hill)
• Whitley & Co. BBQ
• Papa John's Pizza
• My Casa Restaurant LLC
• Fraternal Order of Eagles #4488
• Stafford Kabob Room
• Eagles Nest At UMW
• Battlefield Elementary School
• Chick-Fil-A at Southpoint