Fredericksburg Restaurant Inspections: El Gran Charro, Milagrito Restaurant

FREDERICKSBURG, VA — The Rappahannock Area Health District cited violations at several restaurants around Fredericksburg, Stafford, and Spotsylvania during recent inspections. Officials conducted the most recently published inspections between June 1 and June 7.

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.

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:

• Clubhouse at Aquia Harbour, 204 Bow Cove Stafford, VA 22554
  • Date inspected: June 1
  • Total violations: 4
    • Observed employees drinks stored on the prep tables. The drinks were relocated.
    • Observed hamburger, onions, scallops, and chicken that were stored uncovered. The person in charge covered the items.
    • Observed ceramic bowls and serving dishes that were soiled to sight and touch. The person in charge placed the items in the dish machine area.
    • Observed that the fry basket handles and equipment bins require cleaning.
• Fawn Lake Country Club- Lakeside Grille, 11305 Longstreet Drive Spotsylvania, VA 22551
  • Date inspected: June 1
  • Total violations: 13
    • Observed there was no soap available at the bar hand sink. During the inspection the person in charge provided soap.
    • Observed the facility is not keeping the oysters in the original container in which they were received nor are they keeping the shellstock tag with the oysters.
    • Observed the interior surfaces of the ice machine in the service area and the soda gun nozzle at the bar are heavily soiled. During the inspection the soda gun nozzle was cleaned.
    • Observed the cutting board of a prep table that is heavily stained.
    • Observed there was no sanitizer detected when testing at the 3 compartment sink or in two sanitizer buckets in the kitchen area. During the inspection the person in charge corrected by remaking the sanitizing solution.
    • Observed spray bottles of cleaning chemicals near the dish area and spray bottles near a service area that were not labeled.
    • Observed bins and boxes of food stored directly on the floor of the walk in freezer.
    • Observed numerous single service use (seafood) plastic bins being reused to hold tools, spices etc. in the kitchen and dry storage room.
    • Observed a build up of ice on the ceiling of the walk in freezer.
    • Observed the wire rack used to hold clean dishes next to the 3 compartment sink and dish machine is soiled to the sight and touch.
    • Observed the walls and ac vents near the dishwashing area are very dusty and require cleaning.
    • Observed the following in need of repair: 1. Five blown out lightbulbs under the hood vent in the kitchen. 2. The caulking need replacing at 2 hand sinks and 3 compartment sink.
    • Observed the lighting in the walk in cooler is not sufficient, lighting measured at 4.6 foot candles.
• Fawn Lake Country Club, 11305 Longstreet Drive Spotsylvania, VA 22551
  • Date inspected: June 1
  • Total violations: 12
    • Observed hoses and tools being stored inside a hand sink in the back kitchen area.
    • Observed the facility is not keeping the oysters in the original container in which they were received nor are they keeping the shellstock tag with the oysters.
    • Observed the floor mixer in the kitchen was heavily soiled, encrusted food and debris was observed. Per discussion with the person in charge they are in the process of removing it from the facility.
    • Observed black growth and grime on the interior surfaces of the ice machine in the kitchen and soda gun nozzle of the bar area.
    • Observed the following foods cold holding at improper temperatures due to a faulty cold holding unit: One container of sour cream (51 degrees F), one container of half and half (53 degrees F), one container of piped unsalted butter (51 degrees F), one container of mushroom broth (50 degrees F). During the inspection the person in charge discarded the items.
    • Observed one container of ranch and one container of tzatziki sauce with made on dates of 5/21/22, foods were held longer than 7 days. During the inspection the person in charge discarded the items.
    • Observed food employees wearing wrist jewelry.
    • Observed numerous single service use (seafood) plastic bins being reused to hold tools, spices etc. in the kitchen and dry storage room.
    • Observed the the following non-food contact surfaces in need of cleaning: 1. Interior surfaces of all cooling/freezing equipment. 2. The handles of all cooking/baking equipment. 3. The wire racks holding foods in the walk in cooler. 4. The exterior surfaces of the floor mixer. 5. Interior surfaces of the bar reach in cooler.
    • Observed the following: 1.grout is missing throughout the tile floor of the kitchen. 2. Caulking is needed around the dish washing area and hand sinks. 3. An employees bathroom near the back of the kitchen has walls that are not closed off, dry wall and tiles are missing from walls.
    • Observed the walls and floors underneath and behind equipment require cleaning.
    • Observed the ceiling tiles of the kitchen are porous and not smooth and easy to clean.
• Kabob Corner, 1515 Stafford Market Place Suite #105 Stafford, VA 22556
  • Date inspected: June 1
  • Total violations: 3
    • Observed a large covered container of chickpeas in the reach in cooler cold holding at improper temperature (77-81'F)- per discussion with the person in charge the chickpeas were in the cooling stage and had about 15 minutes left to reach 70'F- EHS discussed proper cooling methods with PIC. Chickpeas were heated to165'F to cool properly.
    • A date marking system is not in proper use for the time/temperature control for safety (TCS) foods.
    • Observed several employees' belongings stored near food, equipment, and single service articles. PIC relocated the items
• Square Fire BBQ, 10843 US RT1 Ruther Glen, VA 22546
  • Date inspected: June 2
  • Total violations: 5
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • The HVAC intake filters are soiled with grease and grime.
    • Less than 50 foot candles of light was noted in the kitchen and the serving line. Measured 6.2 foot candles in the grill area, 15.6 foot candles on the serving line and 7.8 foot candles over the prep table.
    • The HVAC intake filters are soiled with grease and grime.
    • Less than 50 foot candles of light was noted in the kitchen and the serving line. Measured 6.2 foot candles in the grill area, 15.6 foot candles on the serving line and 7.8 foot candles over the prep table.
• Subway of Doc Stone, 309 Worth Ave Suite 109 Stafford, VA 22554
  • Date inspected: June 2
  • Total violations: 12
    • The food establishment does not have a certified food manager in a management or supervisory role and conducts cooling of meatballs.
    • The person in charge could only provide documentation of employee health training for one employee who was not on site during the inspection but was able to communicate health reporting requirements.. The person in charge reported the employee health documents are held at another location. Ensure verification of employee health training are maintained on site for review.
    • Observed a food employee touch a trash can with their bare hands and then proceed to don single use disposable gloves. Instructed the food employee to discard gloves and wash their hands. Discussed handwashing requirements when there is a change in task.
    • Observed black specks in the ice when dispensed from the ice machine at the soda fountain. Instructed the person in charge to place a sign instructing guests the ice machine is out of order and contact a technician for repair. The ice machine shall remain closed until repairs are completed to ensure ice is safe for consumption.
    • Observed food contact equipment not adequately sanitized after cleaning. The in use Quaternary Ammonium sanitizer in the sanitizer basin of the 3 compartment sink was measured at 150 ppm. During the inspection the sanitizing solution was discarded and retitrated to 200 ppm and 100 degrees F (solution tested at 78 degrees F). Discussed monitoring of sanitizing solutions with the test kit
    • Observed accumulation of pink and dark growth on the ice chute of the ice machine. The ice machine was taken out of service during the inspection for cleaning and service.
    • Observed precooked chicken (42 degrees F) and sliced ham (44 degrees F) cold holding at improper temperatures in prep cooler #2. The person in charge reported the foods have been in the unit overnight and voluntarily discarded them for safety. Instructed the person in charge to contact a technician for service. Other TCS foods in the unit were observed at 41 degrees F. Discussed monitoring temperatures every 2 -3 hours to ensure adequate cold holding and holding small quantities during operation.
    • Observed a spray bottle of Peroxide cleaner stored on wire shelving over equipment in the back of the house. The spray bottle was relocated to prevent contamination.
    • Observed stainless steel food storage containers stacked while wet on the shelving above the 3 compartment sink.
    • Accumulation of debris observed on the following nonfood contact surfaces: Interior door of the TurboChef, gaskets of the reach in coolers and shelving in the back of the house.
    • Observed cleaning is needed in the following areas: Ceiling tiles above the turbo chef, and back of the house, soiled absorbent ceiling tiles in the hallway by the toilet rooms, air vent above the bread racks, flooring under the 3 compartment sink and back of the house near the mop sink/soda syrup are
    • Observed 0.5 and 0.7 foot candles of light inside the walk in cooler and walk in freezer, respectively.
• Asia Cafe, 840 Warrenton Road Suite #105-106 Fredericksburg, VA 22406
  • Date inspected: June 2
  • Total violations: 15
    • Observed an uncovered beverage container stored on the prep table near food and equipment. Container was taken to the dishmachine to be washed.
    • Observed a food employee handle raw meat and soiled dishes then engaged in food preparation without first washing their hands. Employee was asked to wash his hands.
    • No paper towel provided at the handwashing sink by the cook line. Observed a cook wash his hands and use his apron to dry them.
    • Observed 2 oysters sauce and 3 Hoisin sauce cans that were deeply dented around the rims and stored on the shelving unit mixed with the undented cans. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
    • Observed the following: 1) raw shell eggs stored on the shelf in the walk in cooler (WIC) above cooked ready to eat meat and ready to eat sauce. 2) raw chicken, raw beef, and raw shrimp that were covered with a plastic wrap and stored side by side in the WIC. . EHS informed person in charge to relocate the shell eggs to a lower shelf with the raw meats that require the same cooking temperature.
    • Observed what appeared to be mildew in the interior of the ice machine. The person in charge unplugged the ice machine to drain it and clean it.
    • The chlorine sanitizer solution in the dishmachine that was being used to wash dishes measured 0 PPM. Corrected during the inspection by changing the chlorine dispensing container and ran 3 cycles (50 PPM).
    • Observed a covered tray of cooked chicken (90-93'F) with condensation stored at room temperature near the dry storage shelves by the exterior door. Foods are not being monitored while cooling in accordance with the VA Food Regulations.
    • Observed the following time temperature control for safety (TCS) foods cold holding at improper temperatures for over 4 hours in the "True Refrigerator" prep unit (62'F internal unit thermometer) by the hot holding unit: a container of 1) cooked noodles (57-60'F), 2) a container of of cut cabbage (48-50'F), 3) a container of bean sprouts (63'F). Items were discarded, PIC will use ice and time until the unit is evaluated by a technician. Observed a large container of cooked chicken (61'F) stored on the counter near the fryers. PIC stated the container was taken out of the WIC an hour prior to temperature check. Chicken was placed in the WIC
    • A date marking system is not in proper use for the prepared ready-to-eat TCS food throughout the facility.
    • Facility is using time as public health control without proper procedures and records in place. Observed an unmarked container of chicken stored at room temperature. EHS discussed Time as a public health control requirements. Container was moved to EIC. Provided required document.
    • The disclosure and reminder for the consumer advisory do not meet the Virginia Food Regulations requirements. Raw sushi and sashimi are offered on the menu without an asterisk (*) to serve as a reminder to the disclosure statement.
    • Observed a large container of pre-portioned bags of raw pork (34-62'F) on the prep table to thaw- per discussion with the food employee, the pork was taken out of the freezer an hour prior to inspection. Discussed proper thawing methods with the person in charge. Pork was placed in the walk-in cooler to properly thaw.
    • The True Refrigerator prep unit (62'F) is in need of repair.
    • Observed several employees' personal belongings stored near food and equipment. Items were relocated.
• Lake Anna Hideaway, 5152 Courthouse Road Spotsylvania, VA 22551
  • Date inspected: June 3
  • Total violations: 12
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • The food contact surface of the can opener blade was observed soiled. Opener was taken to the dish machine to be cleaned.
    • The equipment being cleaned in the dish machine were not being sanitized. There was no sanitizer being dispensed into the machine. The person in charge set up a bus tub with sanitizer to sanitize the equipment after being run through the dish machine. A service call was made during the inspection.
    • The food contact surfaces of the prep unit cutting board and the cutting board on the prep table were observed heavily soiled. Boards were taken to be cleaned and bleached during inspection.
    • Observed two unlabeled chemical spray bottles hanging from a rack near the dish machine. Bottles were labeled during inspection.
    • Improper methods used to thaw ROP tuna. The tuna was not exposed to oxygen by opening the package or removing the tuna from the package before thawing.
    • Observed a heavy build up of ice in several of the reach in and chest freezers in the facility.
    • The facility has not drain stoppers for the 3 compartment sink.
    • Observed the used grease container and the trash dumpster stored on grass/gravel behind the building.
    • Observed that several light fixtures in the kitchen are not working.
    • The floor in the walk in cooler is covered with rust and is therefore not cleanable.
    • Observed several unshielded light bulbs throughout the kitchen.
• Zibibbo 73 Ristorante & Raw Bar, 2757 Richmond Hwy STE 101 Stafford, VA 22554
  • Date inspected: June 3
  • Total violations: 13
    • Observed food employee handle a soiled towel then exit the kitchen from the exterior back door then returns to the kitchen and proceeded to engaged in prepping ready to eat food without first washing her hands and don new gloves.
    • Soap was not provided at the hand washing sink located in the bar. PIC placed soap during inspection.
    • Salmon received at 45'F. PIC will return the salmon.
    • Observed what appeared to be mold on a container of beets stored in the WIC. PIC stated beets were offered for a special event over 20 days prior to the inspection and were forgotten about. Beets were discarded.
    • No parasite destruction letter available for undercooked fresh salmon that is offered on the menu.
    • Inadequate record keeping system for fresh mussels when removed from their tagged or labeled container. EHS discussed the importance of following the guidelines of the Virginia Food Regulations
    • Observed raw shell eggs stored near cooked ready to eat noodles. PIC relocated the eggs.
    • Observed the following TCS foods cold holding at improper temperatures: items stored in the prep unit overnight: 1) a container of mussels (53'F), cut tomatoes (54'F), cut lettuce (52'F), 2 containers of chicken (56'F), a container of calamari (54'F), a container of cooked russel sprouts (56'F), a container of cooked potatoes (57'F); items stored in the pizza prep for about 2 hours: pizza sauce (52'F), cut ham (54'F), mozzarella cheese (53'F); for about 2 hours in the salad prep unit: cut tomatoes (47'F), cut romaine lettuce (48'F), salad mix (47'F). Foods were either discarded or placed in the walk-in-cooler (WIC). PIC will use ice and time until all 3 units have been evaluated by a technician. Per discussion with PIC flour that is used for TCS foods is stored at room temperature and does not get sifted every 4 hours. PIC discarded the flour.
    • The disclosure and reminder for the consumer advisory do not meet the Virginia Food Regulations requirements. Undercooked Angus beef sliders are offered on the menu without an asterisk (*) to serve as a reminder to the disclosure statement. PIC instructed an employee to add the * during the inspection.
    • Observed bags of frozen shrimp and calamari stored in standing water to thaw in the 3 compartment sink basin. EHS discussed proper thawing methods. Items were submerged under running water below 70'F.
    • A splash guard is needed between the hand washing sink and the prep table by the cook line to prevent contamination.
    • Observed three prep units in need of repair.
    • Observed the following in need of cleaning: 1) ceiling tiles by the prep unit near the 3 compartment sink, 2) light shields, 3) walk-in-cooler, 4) walls by the 3 compartment sink and dishmachine area.
• Here and Abroad, 1004 Princess Anne Street Fredericksburg, VA 22401
  • Date inspected: June 3
  • Total violations: 8
    • No Certified Food Protection Manager Certificate.
    • Observed food employee wash hands at mop sink.
    • The following were observed: 1. Raw shelled eggs over three jars of salsa. 2. One can of cherry filling and one can of blueberry filling stacked and uncorvered in mini fridge. During inspection items were covered and relocated.
    • Observed a pot of black bean soup (44-45F) in the prep unit that was prepared on 6/2/22. Person In Charge voluntarily discarded food.
    • Observed one jar of opened minced garlic on bottom shelf of prep table. Directions on jar require that minced garlic be refrigerated after opening. Food employee voluntarily discarded jar of minced garlic.
    • Observed no date marking. During inspection Person In Charge date marked all prepared food.
    • Observed interior surfaces of all cold holding units and toster ovens soiled. During inspection interior surfaces of all cold holding units were cleaned.
    • Observed floor and walls in food prep area soiled.
• Kentucky Fried Chicken #0159, 2838 Jefferson Davis Highway Stafford, VA 22554
  • Date inspected: June 3
  • Total violations: 9
    • The person in charge could not provide documentation of employee health training but was knowledgeable of health reporting requirements. The person in charge reported signed employee health policies are held offsite. Provided sample employee health policy during the inspection. Ensure employee health training documentation are maintained on site for review during inspections.
    • Observed the can opener and ice chutes of both soda machines soiled. Through discussion with the person in charge the soda nozzles are removed for cleaning and sanitizing once a week. Instructed the person in charge to clean the ice chute and soda nozzles by close of business. During the inspection the can opener was removed to the 3 compartment sink for cleaning.
    • Observed harboraging conditions in the food establishment and presence of small flies (dead). Observed significant buildup of food debris on cooking and hot holding equipment, accumulation of oily debris on the floor in the basement (where the presence of dead flying insects were found), and severely soiled ceiling tiles with mold-like debris on ceiling tiles located above the walk in freezer in the basement. Presence of dead small flies was observed inside a large plastic container in the basement.
    • Observed stainless steel food storage containers stacked while wet after chemical sanitizing on wire shelving in the warewashing area.
    • Observed the door frame inside the chicken walk in cooler is damaged and 3 cracked plastic containers in the warewashing area.
    • The person in charge provided a QT-10 test kit which expired in 2021. The person in charge reported a test kit has been ordered.
    • Observed accumulation of grime and debris on the following nonfood contact surfaces of equipment: Interior of reach in refrigeration equipment, walls, ceiling and floors of walk in refrigeration equipment, hot holding and cold holding equipment in the order assembly station, shelving throughout, upsplash of the coffee brewer, pre-wash spray nozzle, soda machine drain, backsplash and dispenser rods and cabinets under the soda fountains, Recommend deep cleaning of equipment.
    • Observed the following in poor repair: Grout in floor tiles throughout the kitchen, cracked floor tiles near the chicken cooking area, rusted ceiling frames in the female toilet room and kitchen and ceiling tiles above the hot holding cabinets are not sealed to the frame.
    • Observed the floors, walls, ceilings, air vents throughout the facility in need of cleaning, especially behind and under cooking equipment and in the basement, soiled absorbent ceiling tiles outside of the toilet rooms, heavily soiled ceiling tiles above the walk in freezer in the basement which had black mold-like growth and crystallized condensation, oily residue on the floor in basement, and caulking along the 3 vat sink
• Vocelli Pizza, 7008 Salem Fields Blvd Fredericksburg, VA 22407
  • Date inspected: June 6
  • Total violations: 19
    • Observed the lack of active managerial control in the facility. Employees are unaware of foodborne illnesses, set up of 3 compartment sink for ware washing, cold holding temperatures, sources of food deliveries, good hygienic practices, monitoring concentration of the sanitizer used in the facility etc.
    • Observed an unauthorized person (an employees child) walk into the kichen area along side an employee.
    • Person in charge was unable to provide an employee health policy. EHS provided a copy of an employee health policy
    • Observed a food employee scrub soapy hands under running water. EHS explained proper handwashing procedures to the food employee.
    • Observed a wire brush and a dusting pad were stored in the handsink near the dish washing area. During the inspection items were removed.
    • Observed no soap was available at the handsink by the dish washing area. During the inspection the person in charge provided soap.
    • Observed no paper towels were available in the employees bathroom and in the handsink by the dish washing area. Person in charge provided paper towels during the inspection.
    • Observed a box of unwrapped noodles contaminated by the ice dripping/biuld up in the walk in freezer. During the inspection the person in charge discarded the pasta.
    • Observed the blade of the can opener was heavily soiled. During the inspection the can opener was moved to the 3 compartment sink area for rewashing.
    • Observed several spray bottles of cleaning chemicals throughout the kithen area not labeled.
    • Observed numerous packs of alfredo sauce left to thaw out on a food prep counter. EHS explained approved thawing methods. Items were moved to the walk in cooler to finish thawing.
    • Observed the person in charge was unable to provide a thin probe thermometer.
    • Observed opening alongside the bottom of the a back door and the back door is not self closing.
    • Observed the presence of flying insects in the facility
    • Observed a food employee wearing wrist jewelry.
    • Observed all of the wire/metal racks used to hold equipment and foods througout the establishment (including walk in cooler and freezer) are rusted and no longer smooth and easy to clean, and the handle of a pizza paddle is being held together with tape.
    • Observed ice build up on the ceiling of the walk in freezer.
    • Observed the person in charge was unable to provide a test kit for the chemical sanitizer used in the facility.
    • Observed the following: 1.floor drains under the three compartment sink and under the prep sink require cleaning. 2. Wall behind the mop sink area was observed soiled. 3. The ac/fan vents in the employees bathroom are heavily dusty.
• VA Famous Teriyaki, 11105 Leavells Rd #8 Fredericksburg, VA 22407
  • Date inspected: June 6
  • Total violations: 6
    • Observed grease residue dripping from ventilation system above cook line.
    • Observed personal food items stored on shelf above sodas in prep unit.
    • Observed several ceiling tiles throughout facility to have water damage and are in need of repair or replacement.
    • Wall behind flat top grill observed with an accumulation of residue and debris and is in need of cleaning
    • The following non-food contact surfaces were observed to be soiled and are in need of cleaning: mixer, shelf above flat top grill, inside of 4-drawer refrigerator, and walk-in refrigerator shelving.
    • Observed crab Rangoon's stored on paper towels in containers in walk-in refrigerator, not a smooth and easily cleanable surface. Observed banded paint brush stored in warewashing area of food facility, used for food items.
• Spring Arbor of Fredericksburg, 5308 River Road Fredericksburg, VA 22407
  • Date inspected: June 6
  • Total violations: 1
    • Observed the deli slicer soiled. During the inspection, the person in charge removed part and placed next to the warewashing area. (Corrected)
• Padrinos II, 3249 Richmond Hwy Suite #104-106 Stafford, VA 22554
  • Date inspected: June 6
  • Total violations: 3
    • The facility does not have a certified food protection manager.
    • Observed the following foods cold holding at improper temperatures: sliced ham - 50'F, mozzarella cheese - 51'F, and pizza sauce at 50'F in the pizza prep unit.
    • Observed baked lasagna, sliced deli meats, and pastas that are not dated for disposition.
• America’s Best Wings, 315 Garrisonville Road Stafford, VA 22554
  • Date inspected: June 6
  • Total violations: 2
    • Observed hamburger patties and cheese steak slices that were stored uncovered in the reach in freezer. The person in charge covered the products.
    • Observed that the meat slicer and ice chute in the lobby require cleaning.
• Bul-Go-Gi, 32 Doc Stone Road #105 Stafford, VA 22556
  • Date inspected: June 6
  • Total violations: 2
    • Observed that cooked beef is not dated for disposition.
    • Observed open drink cups stored on the prep tables. The person in charge relocated the cups.
• Harry’s Alehouse, 5737 Plank Road Fredericksburg, VA 22407
  • Date inspected: June 6
  • Total violations: 11
    • Observed food residue in handwashing sink in back prep area, indicating uses other than handwashing.
    • Deli slicer observed with an accumulation of food residue and debris on food-contact surfaces and is in need of cleaning. Person in Charge cleaned and sanitized deli slicer.
    • Observed grits cooling in ice bath, food holding at 97F at 1:00pm. Food Employee stated they had finished cooking at 11:00am. Food was reheated to 165F or above.
    • Observed spray bottle of chemicals stored on shelf with single-use items (straws). Observed chemicals (flexseal) stored on shelf next to and above food items (creamer). Person in Charge relocated food contact items to prevent contamination.
    • Observed 6 fly-like insects by mop sink in food facility. Facility does have a pest control program. Person in Charge will contact pest control company.
    • Observed clean food equipment (bowls & food containers) in warewashing area and by front prep area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
    • Observed several meatloaf pans to be rusted and no longer smooth and easily cleanable. Person in Charge relocated containers to not be used with food items.
    • Observed several food containers stored after cleaning and sanitizing, throughout facility with label residue on non-food contact surfaces.
    • Employee restroom door is not self-closing and is in need of adjustment.
    • Observed several light bulbs in front prep area not working and are in need of repair or replacement. Flooring by back fryers observed to be damaged and is in need of repair.
    • Observed personal items and miscellaneous items (purse & step stool) stored on shelf with food and food equipment (Single-use food containers & creamers) in dry storage area of food facility.
• El Gran Charro Mexican Restaurant, 2834 Jefferson Davis Highway Stafford, VA 22554
  • Date inspected: June 6
  • Total violations: 27
    • Observed absence of active managerial control in the food establishment. Observed the food establishment is not monitoring temperatures of TCS foods during cold holding and multi-staged cooling, the person in charge could not communicate food allergens and are not placing the discard time for TCS foods where time as a public health control are being used. Discussed requirements with the person in charge.
    • The person in charge could not provide verification of employee health training but was knowledgeable of health reporting requirements. The person in charge reported the signed employee health policies are kept in the office but he did not have the key. Provided sample employee health policies in English and Spanish.
    • Observed absence of handsoap at the bar handsink. The person in charge reported the soap was in the locked office. Instructed employees working at the bar to wash their hands in the beverage station in the kitchen.
    • Observed orange slices and one straw in the bar handsink. Instructed food employees handsinks are to be used for handwashing tasks only.
    • Observed a food employee use the same single use disposable gloves to place raw chicken, steak and chorizo on the flattop for grilling. Instructed the person in charge to cook all the animal derived meats to 165 degrees F or higher. Recommended using dispensing utensils to place raw animal meats, which has different internal cooking temperature requirements, to prevent cross contamination. Also observed spatulas at the flattop are used in contact with raw and cooked animal foods. Discussed the issue during the inspection and separate spatulas were brought out for use on cooked animal foods.
    • Observed a food employee use single use disposable gloves to place raw animal foods on the flattop and then proceed to handle spatulas for cooking. Instructed the food employee to remove the gloves and wash their hands. The spatulas were removed for cleaning.
    • Observed uncovered foods in the walk in freezer.
    • Observed interior of microwave oven soiled.
    • Observed the interior of the ice machine soiled.
    • Observed improper cooling of the following TCS foods in the walk in cooler: Queso cheese (47, 46 degrees F), cooked pork (45 degrees F), Cooked beef (44 degrees F), Chili Rellenos (44 degrees F). The person in charge reported the TCS foods were prepared the evening prior, temperatures were observed at approximately 12:15 p.m. Observed the queso cheese sauce in covered deep plastic containers and the cooked pork and beef in a moderately deep stainless steel container. The person in charge reported temperatures were not taken during the cooling process. Discussed cooling time and temperature time frames. The person in charge voluntarily discarded the foods for safety.
    • Observed the following TCS foods cold holding at improper temperatures: 1- Salsa (44 degrees F) and white salsa (43 degrees F) holding on ice. The person in charge reported the salsa was pulled from the walk in cooler at 10:30 a.m., temperatures were taken at 11:49 a.m. Instructed the person in charge to add more ice and cool the salsa to 41 degrees F or less, sell or discard by 2:30 p.m.; 2- Small salsa reach in cooler - Single use container of salsa (47 degrees F). The person in charge reported the TCS foods were placed in the unit at 10:30 a.m., temperature was observed at 11:50 a.m. The person in charge relocated the salsa to the walk in cooler. Observed the refrigerator overstocked. Discussed lowering the temperature of the unit; 3- Walk in cooler - Raw ground beef (44 degrees F), Raw pork (44 degrees F). The person in charge reported the raw animal foods have been in the unit overnight. The walk in cooler door was opened to receive a delivery and occasionally during the inspection. During the inspection a technician was contacted to evaluate the cold holding capacity of the unit. Instructed the person in charge to ensure the walk in cooler doors are kept closed and use the raw animal meats by close of business.
    • Absence of date marking of ready-to-eat TCS foods prepared in the food establishment. Discussed date marking requirements during the inspection. Develop and implement a date marking system to identify either the preparation or discard date of ready-to-eat TCS foods.
    • The facility is using time as a public health control for cheese enchiladas and the TCS foods were not marking or otherwise identified with the discard or prep time. Instructed the person in charge to mark the food to identify the discard time. The person in charge reported the cheese enchiladas were reheated at 11:00 a.m.
    • Observed the menu does not include the disclosure to identify which identifies eggs and steaks with an asterisk, which may cooked to order. Update the menu to include an asterisk next to the menu items which may be cooked to order upon a customer's request.
    • Observed improper cooling methods being conducted in the food establishment. Observed queso cheese prepared in the food establishment and being cooled in a deep, covered plastic container. Also observed cooked pork and beef cooled in a moderately deep stainless steel container in the walk in cooler. Through discussion with the person in charge temperatures are not being monitored during the cooling process. Discussed time and temperature requirements for multi-staged cooling.
    • Observed absence of proper beard restraints among food employees.
    • Observed in use ice scoops at the bar stored with the handle in the ice. The ice scoops were removed for cleaning.
    • Observed stainless steel food storage containers stacked while wet after chemical sanitizing in the warewashing area.
    • Observed the mop sink and 3 vat sink are not sealed to the adjacent walls.
    • Observed the following in poor repair: Rusted flooring of the walk in cooler, rushed shelving inside walk in cooler and prep cooler and rusting above the fans in the walk in cooler.
    • The person in charge could not provide Quaternary Ammonium or Chlorine test kits to monitor sanitizer solutions. The person in charge provided pH strips for Chlorine.
    • Observed accumulation of debris on cooking equipment, reach in refrigeration units and shelving throughout. Recommend detailed cleaning.
    • Observed accumulation of debris on cooking equipment, reach in refrigeration units and shelving throughout. Recommend detailed cleaning.
    • Observed floors, walls, ceilings and caulking around sinks in need of cleaning. Recommended deep cleaning of the food establishment.
    • Observed the following in poor repair: Two missing ceiling tiles in the kitchen, ceiling tiles exterior surface is flaking, rusted ceiling tile frames,
    • Observed all hood vents were pulled for cleaning and food operations were being conducted under the hood. Instructed the person in charge to replace the hoods. The fire marshal's office was contacted during the inspection.
    • Observed 1 foot candle of light inside the walk in freezer and 5 foot candles of light inside the walk in cooler.
• El Patron Mexican Restaurant, 316 White Oak Road Suite #101 Fredericksburg, VA 22405
  • Date inspected: June 7
  • Total violations: 1
    • The person in charge provided a Chlorine test kit which expired in 2018. Instructed the person in charge to purchase a new Chlorine test kit.
• Jay’s Sports Lounge, 2866 Richmond Highway Stafford, VA 22554
  • Date inspected: June 7
  • Total violations: 5
    • Observed a small green bucket inside the cook line handsink and bar equipment inside the bar handsink. The equipment was removed during the inspection. Informed the person in charge handsinks are to be used for handwash tasks only.
    • Observed the low temperature dishwasher is not adequately sanitizing food contact surfaces. After more than five cycles, observed the dishwasher sanitizing food contact equipment at 10 ppm and 112.7 degrees F. Instructed the person in charge to discontinue use, set up the three compartment sink to wash, rinse and sanitize equipment and contact a technician for repair. The person in charge reported the dishwasher was serviced on 6/4/2022. The person in charge agreed to comply.
    • Observed the following TCS foods cold holding at improper temperatures inside the 1 door upright cooler: Sauerkraut (47 degrees F) and cooked chicken wings (49, 48 degrees F). The person in charge voluntarily discarded the foods for safety. Instructed the person in charge to contact a technician to evaluate the unit and discontinue use to store TCS foods. The person in charge reported the unit was serviced on 5/25/2022.
    • Observed the following TCS foods cold holding at improper temperatures inside the 1 door upright cooler: Sauerkraut (47 degrees F) and cooked chicken wings (49, 48 degrees F). The person in charge voluntarily discarded the foods for safety. Instructed the person in charge to contact a technician to evaluate the unit and discontinue use to store TCS foods. The person in charge reported the unit was serviced on 5/25/2022.
    • Observed absence of backflow preventer on the portable ice machine. The person in charge reported the plumber will be address the issue on 6/11/2022.
• Popeye’s, 253 Garrisonville Road Stafford, VA 22554
  • Date inspected: June 7
  • Total violations: 13
    • Employee was unable to provide documentation of training relating to the employee health policy for this facility. Ensure training records are kept in a location where they are easily accessible within the establishment.
    • Food employee exited the kitchen from the exterior door then re-entered while holding personal keys with gloved hand then proceeded to engage in food preparation without first washing their hands and clean donning gloves. Employee was asked to wash their hands.
    • Several containers and lids were observed soiled to the sight and touch.
    • The breading station to include containers used for breading raw chicken that is held at room temperature is being washed, rinsed, and sanitized once every 11 hours.
    • Observed breaded cooked chicken hot holding at improper temperatures in both hot holding stations in the front of the house: - by the cashier: breast (119'F), thigh (116-120'F), by the drive thru: fillet (129'F). The person in charge reported the TCS foods have been in the unit approximately 30 minutes. EHS instructed PIC to reheat chicken to 165'F- PIC discarded the chicken.
    • Observed significant gap along the bottom of the exterior door located in the kitchen. Discussed replacing the gasket to create a tight seal when closed.
    • Observed in use utensils used for raw chicken at the frying station heavily incrusted with grime and debris. Utensils were re-located to the 3 compartment sink to be washed, rinsed, and sanitized.
    • Observed unwrapped single service articles stored with 2 soiled napkins and a crumpled paper in a in a cardboard box under the cabinet at the drive-thru area.
    • Observed the following: 1) fryers are being used with missing hood filters, 2) two broken deep fryers, 3) 4 blown out lights in hot holding unit.
    • The exterior of all fryer stations and the walk in walls were noted with accumulation of grime and debris.
    • Observed a hose, under pressure and with a spray nozzle attached to a faucet placed at the mop sink basin. The person in charge turned the water off and hung the sprayer during inspection
    • The following are in need of repair: 1) missing/broken floor tiles throughout the kitchen (order placed for tiles), 2) chipped paint in ceiling throughout the kitchen, 3) re-caulk 3 compartment and prep sinks.
    • The following are in need of cleaning: 1) ceiling tiles throughout the facility 2) grease by the exterior door.
• Subway, 626 Warrenton Road Fredericksburg, VA 22405
  • Date inspected: June 7
  • Total violations: 8
    • Observed a food employee clean soiled equipment in the wash basin of the 3 compartment sink and then proceed to handle sanitized equipment in the sanitizer basin. Instructed the food employee to wash their hands and discussed handwashing requirements with the person in charge. The equipment was placed in the wash basin to be washed.
    • Observed wiping cloth bucket stored on top of a table which also holds cleaned and sanitized equipment and meatballs in hot holding and over single use articles. During the inspection the wiping cloth bucket was relocated to a lower shelf to prevent contamination. Discussed storage of wiping cloth buckets during the inspection.
    • Observed stainless steel food containers stacked while wet after chemical sanitizing on shelving units by the 3 compartment sink and dry storage.
    • Observed the mop sink and employee toilet room handsink is no longer sealed to the adjacent walls.
    • Observed precooked egg patties stored in direct contact with Subway takeout plastic bags. During the inspection the person in charge voluntarily discarded the egg patties for safety. Discussed storage options which are food grade and safe.
    • Observed the following in poor repair: Door leading to the bibb in the box (soda syrup) room damaged, missing ceiling tiles in the room holding the bibb in the box and seal toilets in the employee, female and male toilet rooms to the floor.
    • Observed absorbent ceiling tiles in the male, female and employee toilet rooms and inside the mop closet.
    • Observed 5.1 foot candles of light in the dry storage area by the walk in refrigeration units which used to store single use disposable articles. Observed one burned out ceiling light. The person in charge reported a work order has been initiated.
• Chen’s China King, 10211 Southpoint Parkway Fredericksburg, VA 22407
  • Date inspected: June 7
  • Total violations: 8
    • Person in charge was unable to provide a copy of an employee health policy. EHS provided a copy that was signed by employees during the inspection.
    • Person in charge was unable to provide a copy of an employee health policy. EHS provided a copy that was signed by employees during the inspection.
    • Observed no handsoap was available at the handwashing sink in the kitchen. During the inspection the person in charge provided soap.
    • Observed food debris and a ladle in the handwashing sink of the kitchen. Items were removed from the handsink and EHS explained to the person in chare that a handsink is meant for handwashing only.
    • Observed a container of raw shrimp being stored above cut veggies. During the inspection the person in charge relocated the veggies.
    • Observed the following: 1. In a reach in freezer by the frying station numerous containers of food uncovered. 2. In the walk in freezer, numerous containers and trays of foods uncovered. 4. In the walk in cooler, numerous containers of foods uncovered.
    • Observed a prep station area and 3 compartment sink area being used to cut raw meats that were not clean after being used.
    • Observed the facility does not have a date marking system in place. Facility does mostly day to day cooking, but there were items found in the walk in cooler that had been made longer than 24 hours.
• Malawi’s Pizza, 1 Towne Centre Blvd Unit 2400 Fredericksburg, VA 22407
  • Date inspected: June 7
  • Total violations: 7
    • Water temperature at handwashing sink in front prep area of food facility observed at 93F, rather than 100F or higher as required. Person in Charge closed off the handwashing sink until it is repaired. Other accessible handwashing sinks are available within the food facility.
    • Observed red onions stored in walk-in refrigerator that were spoiled. Person in Charge discarded food product.
    • Observed hand sanitizer and bottle of lighter fluid on shelf next to and above single-use food containers in back storage area of food facility. Chemicals were relocated to prevent contamination of containers.
    • Observed several containers of food that was not easily identifiable, with no label indicating the food product within the container.
    • Observed clean food equipment in warewashing area, stored wet in a manner that does not allow for draining and/or air drying (wet nesting).
    • Observed tape on handles of pizza paddles stored throughout facility, tape is not a smooth and easily cleanable surface.
    • The following non-food contact surfaces were observed with food residue and debris and are in need of cleaning: Inside of microwave and non-food contact surfaces of pizza press.
• Milagrito Restaurant LLC, 10705 Courthouse Road 102 Fredericksburg, VA 22407
  • Date inspected: June 7
  • Total violations: 22
    • The Person in Charge is not ensuring that the Food Employees are properly washing, rinsing, and sanitizing food equipment, as observed by soiled food equipment stored as clean on shelving throughout facility and through observing Food Employees not sanitizing equipment after washing and rinsing.
    • Observed paper towel dispenser to be empty at handwashing sink in kitchen area of the food facility. Person in Charge provided paper towels for handwashing sink.
    • Observed shaved ice flavoring by ice machine; maseca in small storage room; and chicken, fish, and green beans in walk-in refrigerator stored uncovered.
    • Food-contact surfaces of food containers, bowls, and plates stored on shelving next to 3-compartment sink and next to cook line, observed with food residue and debris and were not clean to sight and touch. Food Employees brought equipment to 3-compartment sink to be washed and sanitized.
    • Observed food employees washing and rinsing food equipment without proper sanitization of equipment prior to storage. Food employees were instructed on proper wash, rinse, and sanitizing of food equipment.
    • Observed several food items (Raw shell eggs- 72F; Mayonnaise- 72F; Mozzarella cheese- 65F; Garlic in oil- 71F; Pork, bean, cheese mix- 70F; & Sweetened condensed milk- 74F) stored out of refrigeration for greater than 4 hours. All food items were labeled "Refrigerate After Opening". Person in Charge discarded food items.
    • Observed several food items (Chicken & empanadas) stored in walk-in refrigerator and held for greater than 24 hours not being date marked as required. Person in Charge dated food items.
    • Observed several containers throughout facility used to store food that is not easily identifiable, without common name of food item provided on container.
    • Observed boxes of meat stored on the floor in the walk-in freezer and a crate of produce stored on the floor in the walk-in refrigerator.
    • Observed food employees in kitchen area of the food facility without proper hair restraints such as hats or hair nets.
    • Observed all food employees wearing bracelets while preparing food and/or washing dishes. During inspection, the food employees removed jewelry. (Corrected)
    • Observed single-use containers on shelves in warewash area to be reused after washing. Observed single-use container lids used on containers in walk-in refrigerator. Observed strawberry flavoring stored in single-use gallon milk container stored on shelf above microwave, Person in Charge discarded milk container (Corrected on Site).
    • Observed cutting boards throughout kitchen that were deeply scored and are in need of resurfacing or replacement.
    • Observed spatula at stovetop and tongs stored on shelf in warewashing area, with handles that were observed to be damaged and are no longer in good repair and no longer smooth and easily cleanable.
    • Walk-in refrigerator door gasket observed to be damaged, door observed not to latch properly and is in need of repair. Flooring in walk-in freezer observed to be damaged and is in need of repair. Faucet observed to not be attached properly to the handwashing sink next to the ice machine and is in need of repair.
    • The following non-food contact surfaces were observed to be soiled and are in need of cleaning: Shelving next to cook line, shelving under prep tables, inside of microwave, piping above cook line, hood baffles, and all equipment along cook line.
    • The following plumbing fixtures are in need of repair: 1. Handwashing sink by shaved ice prep area observed to be leaking and is in need of repair. 2. Right sink basin at 3-compartment sink was observed slow to drain and is in need of repair. 3. Pipe, in damaged wall near warewashing area, observed with an opening that is not properly sealed or capped.
    • Female restroom observed without a covered waste receptacle.
    • The following area were observed to be soiled and are in need of cleaning: Flooring and walls throughout facility.
    • The following items were observed to be damaged and are in need of repair: Hole in wall near warewashing area, Ceiling damaged above cook line.
    • The following items were observed to be damaged and are in need of repair: Hole in wall near warewashing area, Ceiling damaged above cook line.
    • Observed personal belongings (Cups & food) stored on shelf above microwave with food and equipment used in the food facility.

Here are the facilities that recorded no violations during their health department visit:

• Better 4 You Juices (10-642 TM)
• Royal Farms #430
• Bonchon FB
• Tea Tyme
• Asian Dynasty
• Long John Silver’s
• FCC Snack Bar
• Crazy Dumpling
• Panera Bread #805
• Duke’s Creek Marina
• Spring Arbor Cottage of Fredericksburg (Cypress)
• Spring Arbor of Fredericksburg (Willow)
• Manhattan Pizza