Fredericksburg Restaurant Inspections: Dead Roaches, Live Flies

FREDERICKSBURG, VA — Several facilities in the Fredericksburg area recorded violations during recent inspections from the Rappahannock Area Health District. Inspectors conducted the most recent visits between Feb. 8 and Feb. 14.

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:

• Comfort Inn Ruther Glen, 24058 Welcome Way Dr Ruther Glen, VA 22546
  • Date inspected: Feb. 8
  • Total violations: 7
    • Observed a chemical spray bottle, a can of air freshener, floor cleaner and stainless steel cleaner being stored on the counter near pancake mix. Chemicals were relocated to a cabinet during inspection.
    • Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. The manufacturer's or processor's label that was provided with the food; or 2. A card, sign, or other method of notification that includes the information specified under the following: a. The common name of the food, or absent a common name, an adequately descriptive identity statement; b. If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors, and chemical preservatives, if contained in the food; c. The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.
    • Observed a flea trap sitting on a box of granola on one of the counters in the kitchen. Trap was removed during inspection.
    • Observed 2 cases of waffle batter mix stored on the floor in the kitchen.
    • The backsplash along the 3 compartment sink is in need of caulking.
    • Observed water inside of a cabinet under the 3 compartment sink in the kitchen.
    • Observed duct tape along the 3 compartment sink in the kitchen.
• Great American Buffet, 1780 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: Feb. 8
  • Total violations: 16
    • Observed lack of active managerial control in the facility based on the following risk factors found during this inspection: inadequate employee handwashing, sanitizer monitoring in wiping cloth buckets and dish machine area, equipment in poor repair not holding required cold holding and hot holding temperatures, etc.
    • Observed a food employee wash their hands at the hand sink then proceeded to clean the hand sink with their bare hands, food employee attempted to carry on working with foods afterwards. EHS instructed food employee to rewash their hands after cleaning hand sink and before working with foods.
    • Observed one of the kitchen hand sinks had no hot water available. During the inspection the person in charge turned on the hot water from the bottom of the hand sink (a shut off valve). EHS explained to the PIC for hot water to be available and accessible at all times.
    • Observed a food employee fill a wiping cloth sanitizing bucket by using soap instead of chemical sanitizer. EHS instructed food employee to remake sanitizing solution and to test the solution before use.
    • Observed the chemical sanitizing dish machine was not sanitizing during the inspection, 0ppm of chlorine sanitizer was detected. Person in charge instructed food employees to manually sanitize dishes until a technician comes to repair the machine. Before EHS left the facility, technician came to service the machine-50ppm.
    • Observed the following: 1.the upper interior surfaces of the ice machines soiled with black mold like growth/staining. 2. the blade of the can opener. During the inspection can opener was relocated to the warewashing area.
    • Observed the following foods hot holding at inadequate temperatures due to a warming cabinet in disrepair: Foods had been in cabinet for 1 hour prior to inspection. EHS instructed employees to reheat foods to 165 and place in a different warming cabinet. 1. 2 containers of chicken 118-124degrees F. After reheating 186 degrees F 2. 1 quarter ham-109 degrees F. After reheating 209 degrees F. All other foods in the warming cabinet just placed in unit 10 minutes prior to inspection were relocated to a different warming cabinet.
    • Observed the following foods cold holding out of temperatures in a 2 door reach in cooler. Foods were placed inside the unit 1 hour prior to the inspection. During the inspection foods were relocated to the walk in freezer for quick cooling. 1. one container of marinara-50 degrees F 2. one container of yams-50 degrees F 3. one container of cut chicken-50 degrees F 4. one container of spaghetti-50 degrees F 5. one container of shredded cheese-47 degrees F.
    • Observed the facility does have a thin probe thermometer, however it was not in proper working order (dead battery).
    • Observed dead pests in the warewashing area on pest control installed pest traps. EHS explained to the person in charge to remove traps as needed and obseved.
    • Observed utensils being stored in water (53 degrees F) in between uses.
    • Observed numerous plastic and metal food containers stored stacked while still wet.
    • Observed the following equipment in poor disrepair: 1. one hot holding cabinet not holding required temperatures-120 degrees F. 2. one 2 door cold holding unit not holding required temperatures-150 degrees F. 3. handle of a warming cabinet missing.
    • Observed the following non food contact surfaces in need of cleaning: 1. handles of all equipment in the kitchen 2. inside surfaces and racks of freezer and cooling units 3. shelves inside walk in coolers 4. non food contact surfaces of the floor mixer 5. inside cabinet of the fryers 6. sides of cooking equipment 7. upsplash of the coffee brewers.
    • Observed the following areas in need of cleaning: 1.floors underneath equipment in the cook area 2. dusty ceiling tiles 3. walls behind equipment in the cook area 4. floor drains throughout the kitchen area
    • Observed the facilities in poor repair: 1. loose and warped ceiling tiles in the dry storage 2. floor grout missing throughout kitchen areas 3. observed a large hole/opening along one of the walls in the warewashing area
• Popeyes, 1903 Plank Road Fredericksburg, VA 22401
  • Date inspected: Feb. 9
  • Total violations: 12
    • Person in charge was unable to provide an employee health policy. During the inspection EHS provided a copy. During the inspection the food employees were trained, read and signed the policy.
    • Person in charge was unable to provide written procedures that instruct the employees on how to clean up vomiting and diarrheal events. During the inspection EHS provided a VDH sample copy. Facility must adjust written procedures to feet the facility needs and requirements.
    • Observed a food employee preparing a chicken sandwich touch their headset twice then proceeded to prepare the sandwich without washing hands and changing gloves first. EHS discussed the observation with the person in charge. PIC instructed a different employee to discard the contaminated sandwich.
    • Observed a food employee fill up a beverage syrup dispenser in a container they manually sanitized. The sanitized container was now allowed to air dry (or manually dried with a disposable paper towel), the syrup dispenser had residual sanitizer mixed with the poured syrup. EHS discussed the possible contamination of food and chemicals in the container with the person in charge. Syrup was discarded.
    • Observed the cooling and freezing equipment in the facilit had no thermometers available in the units.
    • Observed the back door leading to the outside is missing a self closing mechanism.
    • Observed the following rusted equipment in the facility: 1. shelving throughout the facility 2. handle and door of walk in cooler 3. walls of the walk in cooler.
    • Observed the following equipment in poor repair: 1. a hot holding warmer cabinet is held up by a stainless steel food container 2. an upright freezer is maintaining cooling (40 degrees F), but not freezing temperatures.
    • Observed the following: 1. leaky faucets at the 3 compartment sink and back food prep sink. 2. a leaky hot water dispenser in the kitchen area.
    • Observed the following: 1. absence of backflow prevention device by an air gap 2. in the mop sink area, observed a hose with a spray nozzle connected to the faucet without a hose bib.
    • Observed the following: 1. ceiling tiles above the soda machine in the lobby are porous and not smooth and easily cleanable 2. missing or heavily damaged (chipped) floor tiles in the walk in cooler and freezer 3. unpainted wall behind stairs leading to ceiling opening in the hallway 4. trim missing around doorways of the facility, wood and exposed wall materials were observed
    • The following facilities were observed in poor repair: 1. loose or missing coving tiles throughout the facility 2. walls chipping in paint throughout the facility 3. walls and wall paneling loose throughout the facility, specially behind 3 compartment sink, behind prep sink, hallways, mop sink 4. several lightbulbs out at the hot holding warming unit, 1 light bulb was observed melted/shattered. 5. replace peeling caulking at the prep sink 6. loose gasket on the bottom of the back door 7. floor tiles are severely damaged in the walk in cooler and walk in freezer, also grouting is missing from the floor in the kitchen area.
• Pino's Pizza, 152 E Broaddus Ave Bowling Green, VA 22427
  
  • Date inspected: Feb. 9
  • Total violations: 7
    • The person in charge failed to demonstrate Active Managerial Control by: 1- not monitoring cold holding temperatures, 2- not ensuring that a date marking system is in place, 3- not ensuring that employees are not touching RTE (ready-to-eat) foods with their bare hands.
    • Observed employees directly contacting ready-to-eat bread and sliced tomatoes with their bare hands. The employee said that the facility did not have gloves. Gloves were provided by the EHS and an employee was sent to purchase some. Exposed food was discarded during inspection.
    • 4 pans of cooked chicken breasts (55'F) and cooked chicken legs (55'F) were cold holding at improper temperatures in the outside walk in cooler. The unit was not running. Employee reset tripped breaker and the person in charge placed a service call. The cooked chicken was voluntarily discarded during inspection. The other items in the cooked were not TCS (temperature controlled for safety) foods.
    • The following prepared ready-to-eat (RTE) foods were not properly dated for disposition: several portion bags of cooked pasta, in the under counter reach in cooler and 4 pans of cooked chicken in the walk in the walk in cooler. Employee said that the items were prepared the previous day. The items were dated during inspection.
    • The prepared ready-to-eat (RTE) sliced ham, sliced turkey, sliced cheese and other items in the reach in cooler unit is not properly dated for disposition. Employee stated that the items were sliced the previous day. Items were dated during inspection.
    • Employees observed working in the food service area without proper hair restraints.
    • The following physical facility items were observed soiled: 1- the ceiling around the ceiling vents, the wall around the exhaust fan in the wall in the pizza area.
• Tacos Y Pupuseria Diner, 3650 Richmond Highway Stafford, VA 22554
  
  • Date inspected: Feb. 10
  • Total violations: 3
    • Observed a live roach inside of the only hand sink. Observed a live roach crawling on the floor under the hand sink.
    • Observed dead roaches on top of the paper towel dispenser over the hand sink.
    • Harborage conditions exist. EHS observed a lot of food on the floors, dirty walls, and leftover trash from the night before inside the kitchen.
• Peanut's Steak and Seafood, 6330 Morris Road Spotsylvania, VA 22551
  
  • Date inspected: Feb. 10
  • Total violations: 3
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • The outer door in the kitchen is not self closing.
    • The drain line under the 3 compartment sink is leaking.
• Tropical Smoothie Cafe, 15 South Gateway Drive Suite 113, Fredericksburg, VA 22406
  
  • Date inspected: Feb. 10
  • Total violations: 17
    • Observed the signed employee health policy does not include reporting infected cuts or wounds on the hands and forearms and reporting exposures to reportable foodborne illnesses. Provided sample employee health policy to the operator.
    • The person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Provided sample written procedures to the operator.
    • Observed hand sanitizer in lieu of hand soap in the hand soap dispenser at the smoothie prep area. During the inspection the person in charge replaced the dispenser with hand soap.
    • Observed container of yogurt mix in the basin of the front handsink. Another accessible hand sink was not in the vicinity. The yogurt mix was removed to permit handwashing.
    • The facility is adding dietary supplements including collagen, B-12, probiotics, green tea supplement, fat burner and energizer supplements and pea protein powder. The person in charge was unable to provide documentation the supplier is registered with the FDA. Instructed the person in charge to discontinue use until documentation is provided. Maintain documentation on the premises for review during inspections.
    • Observed the interior surfaces of the microwave oven soiled.
    • Observed a container of various utensils soiled on the shelving above the 3 vat sink. The container was removed to the 3 vat sink for cleaning.
    • Observed the can opener and interior of the ice machine soiled. The can opener was removed for cleaning. Also observed a soiled scoop for ice to prepare smoothies being used. Observed black buildup on the bottom of the scoop. The scoop was removed for cleaning and instructed the person in charge to burn the ice.
    • Observed the following TCS food cold holding at improper temperatures inside prep cooler #1 by the smoothie prep area: Cut kale (48 degrees F), cut spinach (45 degrees F) and cut kale (48 degrees F- bottom of prep cooler). The person in charge reported the unit was filled at 11:40 a.m., instructed the person in charge to sell, use or discard by 3:40 p.m. The kale at the bottom of the prep cooler was relocated to the walk in cooler. Contact a technician for repair. Observed significant ice build-up on the back of the unit. Discussed placing small portions of TCS foods in the unit, use ice and monitor the temperatures until the unit is repaired or replaced.
    • The facility is using unapproved additives (dietary supplements), the person in charge could not provide documentation the additives come from an approved food source (registered with the FDA). Instructed the operator to discontinue use until the supplements are evaluated as an approved food source.
    • Observed chemical spray bottle labeled water which had peroxide disinfectant in tit. The spray bottle was properly labeled during the inspection.
    • Observed the following in poor repair: Significant ice build-up inside the walk in freezer and prep cooler #1, cracked sugar bin lid and rust on the wire rack used to air dry food contact equipment on the sanitizer bin drainboard. During the inspection the covered bread was relocated to prevent contamination.
    • The only cutting board in the facility is scratched and scored.
    • Observed a collection of stickers on the middle door of prep cooler #2 and on the handle of a blender on wire shelving above the 3 vat sink.
    • Observed significant accumulation of grime and debris on nonfood contact surfaces throughout the food establishment. Strongly recommend deep and thorough cleaning of equipment.
    • Observed significant build-up of debris on the ground around the dumpster.
    • Observed the floors, walls, ceilings, plumbing and air vents throughout the facility are in need of cleaning. Recommend deep cleaning of the facility.
• Subway Restaurant, 525 A Emancipation Hwy Fredericksburg, VA 22401
  
  • Date inspected: Feb. 13
  • Total violations: 3
    • Observed a food employee attempt to put on a new pair of gloves to prepare a sandwich for a customer without handwashing first. Prior to sandwich preparation the food employee was in the back kitchen area touching non food contact surfaces (grabbing containers of food from the walk in cooler and holding cell phone). EHS asked the food employee to wash hands.
    • Observed a food employee working while wearing a bracelet.
    • Observed a food employee working w/out proper hair restraints.
• El Jimador Azteca, 560 Celebrate Virginia Parkway Suite 109 Fredericksburg, VA 22406
  
  • Date inspected: Feb. 13
  • Total violations: 2
    • Observed container of cooked peppers and onions and in house prepared salsa with a preparation date of 2/5/223 on the container. The TCS ready-to-eat foods should have been discarded on 2/11/2023. The person in charge discarded the food for safety. Discussed date marking requirements during the inspection.
    • Observed the asterisk on the menu placed next to a description of the menu item instead of the animal food which may be ordered/served raw and/or undercooked for Choristeak, Steak Jimador and El Jimador Special. Absence of consumer advisory for T-bone steaks which may be ordered/served raw and/or undercooked upon a customer's request.
• Vinny's Italian Grill, 20 Plantation Drive Suite 135 Fredericksburg, VA 22406
  
  • Date inspected: Feb. 14
  • Total violations: 1
    • Observed presence of small flying insects in the male toilet room (2) in the back electrical room (numerous) dining room (2-3) and the kitchen (less than 5). Work has been recently conducted to address plumbing issue which was the alleged source of the pest issue. Instructed the person in charge to forward pest control invoices for the next four weeks. The person in charge provided pest control invoice dated 1/23/2023. The person in charge reported pest control conducted a "spot check" on 2/7/2023 but did not leave any paperwork of the visit. Discussed maintaining a log of pest control visits.
• Kenmore Inn, 1200 Princess Anne Street Fredericksburg, VA 22401
  
  • Date inspected: Feb. 14
  • Total violations: 6
    • Person in charge was unable to provide an employee health policy. During the inspection EHS provided a copy that employees read and signed.
    • Observed a food employee eating a sandwich in the kitchen area.
    • Observed the following foods cold holding out of temperature: 1. one small container of cut tomatoes 45 degrees F 2. one container of yogurt 47 degrees F 3. one container of french toast egg batter 47 degrees F. Foods had been put into the unit 30 min prior to the inspection. Foods and other TCS foods stored in the unit were relocated to a different cooling unit. VDH thermometer registered a temperature of the cooling drawer at 49 degrees F.
    • Observed pesticide dispensers (Hot Shots) in the kitchen and bar area. During the inspection the person in charge discarded the pesticide dispensers.
    • Observed a food employee working in the kitchen without any beard or hair restraint.
    • Observed the following non food contact surfaces that require cleaning: 1. wire shelving throughout the kitchen 2. inside the drawers with tools and equipment.
• Chick-Fil-A, 1698 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: Feb. 14
  • Total violations: 4
    • Observed a food employee rinse their hands with water at the 3 compartment sink. EHS discussed and explained to the health employee to wash hands at the hand sink only. Employee washed their hands in the hand sink.
    • Observed a food employee pick something up from the floor with a gloved hand. Employee changed gloved out but did not wash their hands first.
    • Observed ice in one of the hand sinks of the kitchen. During the inspection person in charge instructed a food employee to clean the hand sink.
    • Observed the in use hot water sanitizing dish machine was not working properly. VDH thermometer registered the following temperatures- 146 degrees F, 142 degrees F, 147 degrees F and 150 degrees F. Person in charge will inform food employees to manually sanitize dishes until a technician comes to service the machine.

The following facilities did not record any violations:

• El Viejon Mexican Grill & Bar
• Red Bowl
• The Corner Store
• The Mix House, LLC
• Encompass Rehabilitation Hospital of Fredericksburg
• Rey Azteca
• Legends Grille
• Mirna Latino Kitchen