Fredericksburg Restaurant Inspections: Padrinos II, Jay's Sports Lounge, Top Chef

FREDERICKSBURG, VA — The Rappahannock Area Health District cited violations at several restaurants around Fredericksburg, Stafford, and Spotsylvania. Officials conducted the most recently published inspections between May 18 and May 24.

In Virginia, all food service locations are supposed to be inspected at least once per year. Facilities with higher risk factors may be inspected as often as four times per year, according to the Virginia Department of Health.

Violations at restaurants typically focus on factors that can contribute to food contamination. The local health department can also perform a re-inspection to ensure that possible violations have been corrected.

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For every observed violation, the inspector provides a specific corrective action that can be completed to rectify the violation. Sometimes these are simple, and violations can be corrected during the course of the inspection.

Depending on the results of the inspection, the health department can pursue several actions.

They can issue a permit for the restaurant to continue serving food, they can schedule a follow-up inspection to determine if violations have been rectified, or they can temporarily shut down an establishment until certain issues are solved.

Here are the most recent violations as listed by the Rappahannock Area Health Department:

• Allman’s BBQ, 1299 Emancipation Highway Fredericksburg, VA 22401
  • Date inspected: May 18
  • Total violations: 1
    • The following TCS food were at improper temperatures in the walk-in cooler: 1. Two trays of cut cabbage between 48F - 50F (prepared on 05/18/22 and exceeded 4 hours during follow up inspection). 2. One tray of cut cabbage between 46F - 47F (prepared on 05/17/22). During inspection, the PIC discarded food. (Corrected)
• Lin’s Gourmet, 45 Walpole Street #Suite 109 Stafford, VA 22554
  
  • Date inspected: May 19
  • Total violations: 1
    • The person in charge provided a discolored test kit which also did not have a color key to validate the expiration date. Instructed the person in charge to purchase a new test kit. The person in charge reported through email communication the test kit is on order.
• Padrinos II, 3249 Richmond Hwy Suite #104-106 Stafford, VA 22554
  
  • Date inspected: May 19
  • Total violations: 25
    • The facility does not have a certified food protection manager. EHS provided information on the classes.
    • Observed employees working in the pizza dough area with gloved hands, go to the prep line and make orders, handle dirty equipment, then go back to the pizza dough area without washing their hands and changing their gloves. The PIC had the employees remove their gloves, wash their hands, and put on new gloves.
    • Observed that 2 containers of bulk sugar were uncovered. The person in charge covered both containers.
    • Observed utensils on the 3-compartment sink and stainless steel bowls that were dirty to sight and touch.
    • Observed that the faucet is broken on the 3-compartment sink therefore the facility is not washing, rinsing, and/or sanitizing their equipment.
    • Observed that the can opener (corrected), meat slicer, and the cup stored in the the bulk sugar (corrected) require cleaning. The can opener and cup were taken to the ware washing area.
    • Observed the following foods cold holding at improper temperatures: Tzatziki sauce - 46'F, sliced tomato - 42'F, sauteed onions - 43'F in the sandwich prep unit, sliced ham - 45'F, provolone cheese - 45'F, chicken - 48'F and 49'F in the display case, cut lettuce - 50'F, pepperoni - 48'F and 47'F, and mozzarella cheese - 45'F in the pizza prep unit, All items were moved to the walk in cooler for quick cool down.
    • Observed that the lasagna, cooked cheese steak, sliced meats, and pastas are not dated for disposition.
    • Observed containers of dish soap stored with the spices. The person in charge relocated the soap.
    • Observed a bag of hamburger sitting on the 2-compartment sink drain to thaw. The person in charge placed the meat in the display case.
    • Observed that the thermometers are missing inside of the pizza prep units.
    • Observed sunlight coming from under the rear door near the dry storage room.
    • Observed that the employees are working in the kitchen with proper hair and beard restraints.
    • Observed stainless pans stored on the floor under the 3-compartment sink. Observed a lot of containers and boxes stored on the floor in the side room.
    • Observed manufacture containers that had cheese in them reused for sauces. EHS discussed with the person in charge the reuse of the buckets and lids.
    • Observed single service foil pans and utensils that were stored with the food contact surface facing upwards. The person in charge inverted the equipment.
    • Observed that the cloth towel used under the dish drain, the duct tape used to repair the stainless steel pan, wooden shelf over the 3-compartment sink, and the duct tape used on the hood system are not smooth and easily cleanable. Observed several rusted storage shelves throughout the kitchen.
    • Observed that the lid is broken on the drop in freezer in the extra storage room. Observed the gasket is torn on the drop in freezer door.
    • Observed that the following non-food contact surfaces require cleaning: metal knife rack, all of the storage racks to include the dry storage area and walk in cooler, can opener holder, all of the drop in refrigeration units, sides of the fryers, cabinets under the fryers, tops of all the tongs, doors to the unused pizza prep unit, both of the pizza ovens, and the sides of the floor-mounted equipment.
    • Observed that the compressor is leaking in the walk in cooler.
    • Observed that the faucet is missing on the 3-compartment sink.
    • Toilet room doors are not provided with a self-closing door.
    • Observed that the following physical facilities are in disrepair: holes in the wall around the mop sink, several missing floor tiles around the door near the dry storage room, ceiling over the reach in freezer, and holes in the wall in the spice area.
    • Observed that the following physical facilities require cleaning: the floors, walls, and ceiling throughout the facility to include the floor around the mop sink, inside of the 3-compartment sink, air vent covers on all refrigeration units, floor near the upright refrigerators, and floors under the fryers.
    • Observed that the mop was sitting on the floor. The person in charge placed the mop on the handle.
• Rappahannock Regional Jail, 1745 Richmond Highway Stafford, VA 22554
  
  • Date inspected: May 19
  • Total violations: 2
    • Observed several stainless steel pans and equipment in the tool room dirty to sight and touch.
    • Observed sliced ham at 47'F, cheesey potatoes - 51'F, and Spanish rice - 48'F cold holding at improper temperatures. Discussed having the temperature turned down during hours that inventory is taken and when employees are inside of the unit.
• Soup & Taco Etc, 813 Caroline Street Fredericksburg, VA 22401
  
  • Date inspected: May 19
  • Total violations: 2
    • Observed numerous containers of TCS foods made in the facility without any date marking. During the inspection the person in charge labeled all food containers.
    • Observed 3 spray bottle containers of chemicals stored near a food preping station and in the front a spray bottle of sanitizer was stored above single service use articles on a cart. During the inspection the person in charge relocated the spray bottles.
• Ricos Tacos Moya Stafford, 60 Susa Drive Suite #127 Stafford, VA 22554
  
  • Date inspected: May 19
  • Total violations: 11
    • Absence of active managerial control observed during the inspection. The person in charge is not monitoring temperatures of TCS food- observed cold and hot holding violations, a lack of date marking, a lack of hand washing at required points during food preparation. EHS provided handouts.
    • Food employee was observed cleaning their hands at the three compartment sink. Employee was instructed to wash their hands only at the handwashing sink.
    • Observed the following: 1) food employee entered the kitchen from the back door and engaged in food preparation without properly washing their hands. 2) food employee handle raw meat then handled clean equipment without first washing their hands. Employees were asked to wash their hands- equipment was washed, rinsed, and sanitized.
    • Per discussion with the person in charge the food contact surfaces for equipment and utensils used for time/temperature control for safety foods (TCS) are not being washed every four hours or when contamination occurs as per the Virginia Food Regulations. EHS explained to the person in charge cleaning frequency of utensils and equipment with TCS foods. Items were moved to get washed, rinsed, and sanitized.
    • Observed the following hot holding for 1 hour at improper temperature in the hot holding unit: 1) cow tongues (110'F), 2) beans (123'F), rice (96'F). PIC reheated items to 165'F and placed in the hot holding unit.
    • Observed the following TCS foods cold holding at improper temperatures overnight in the cold holding drawers: top: 1) hot dogs (61'F), 2) cooked chicken flautas (67'F), 3) cooked ground sausage, 4) sliced turkey (57'F), 4) sliced ham (56'F)- bottom: 5) two containers of raw steak (59-62'F)- PIC discarded items. PIC will contact a technician to evaluate the unit. The following items were held at room temperature for over 4 hours: on the shelving unit by the stove: 9) cooked onions (83'F), in the oven: 10) cooked chicken (85'F). Items were discarded.
    • A date marking system is not in proper use for the time/ temperature control for safety (TCS) foods.
    • Observed the following three large bags of beef and a bowl of unpackage fish by the prep sink in the process of thawing at room temperature. Items were taken out of the freezer 2 hours prior to the inspection- EHS discussed proper thawing methods. unneeded items were stored at the walk-in-cooler (WIC) for proper thawing, and the rest were placed under running cold water (max 70'F).
    • Observed several of the cooling units without temperature measuring devices.
    • Observed the cold holding drawers not operating properly.
    • The following nonfood contact surfaces were noted with an accumulation of grime and debris. 1) the interior and of the reach in and chest freezers, 2) oven, 3) dishmachine area, 4) shelving unit.
• Sammy T’s Restaurant, 801 Caroline Street Fredericksburg, VA 22401
  
  • Date inspected: May 19
  • Total violations: 2
    • Observed the interior surfaces of the microwave in need of cleaning.
    • Observed the chemical sanitizing dish machine was not sanitizing. During the inspection the person in charge changed out the chemicals and machine was sanitizing.
• Jen's Pizza Den, 175 Cambridge Street Falmouth, VA 22405
  
  • Date inspected: May 19
  • Total violations: 5
    • Observed a food employee hold chemical and soiled dishes then was in the process in food preparation without first washing her hand. Observation was discussed with the person in charge.
    • Observed a food employee touch ready to eat pizza with her bare hand. Observation was discussed with the employee.
    • Per discussion with the person in charge the bowl used to mix oil and garlic which is a time/temperature control for safety foods (TCS) is not being washed every four hours or when contamination occurs as per the food regulations. EHS explained to the person in charge (PIC) cleaning frequency of utensils and equipment with TCS foods.
    • Observed the interior of the ice machine and the soda nozzles in need of cleaning. Observations were discussed with the person in charge. Ice machine will not be used until the ice is drained and the unit has been completely cleaned and nozzles will be removed to be properly cleaned at the end of the day.
    • Observed commercially processed ready to eat meat balls hot holding at improper temperate (119-124'F). The meat balls were not heated to 135'F prior to placing them in the unit. EHS instructed PIC to reheat the meatballs to 165'F.
• Mount Hope Christian Academy, 6823 Harrison Road Fredericksburg, VA 22407
  
  • Date inspected: May 19
  • Total violations: 2
    • Facility does not have a working food thermometer. The digital thin probe thermometer is not functioning. The other thermometers are meat thermometers.
    • The QT-40 test kit that the facility uses for testing sanitizer concentrations expired in September 2021. CORRECTED- (I provided some test strips for the facility to use until they obtain a new roll).
• Holiday Inn Express Hotel & Suites, 560 Warrenton Rd Fredericksburg, VA 22406
  
  • Date inspected: May 19
  • Total violations: 14
    • The person in charge could not provide documentation of employee health training. The only food employee in the facility during the inspection was knowledgeable of symptoms and illnesses requiring reporting. Provided sample employee health policy in Spanish during the inspection and emailed a sample policy in English to the operator.
    • Observed a food employee label a spray bottle with a marker and begin to don disposable gloves without washing their hands. Instructed the food employee to remove gloves and wash their hands. Discussed handwashing requirements when there is a change in task.
    • Observed interior of the microwave oven soiled.
    • Observed the following TCS foods cold holding at improper temperatures: 1- Small reach in cooler: Single use container of yogurt (52, 50 degrees F), single use container of milk (45 degrees F) and single use container of cream cheese (49 degrees F) and 2- 2 door upright cooler : Single use containers of yogurt (47, 45 degrees F), single use containers of milk ( 44, 47 degrees F) and single use containers of cream cheese (45 degrees F). The person in charge reported the TCS foods in the small reach in cooler were pulled from the 2 door upright cooler at 6:30 a.m. Observed the 2 door upright cooler densely packed with food which may be impeding adequate cold holding. During the inspection the TCS foods were voluntarily discarded. Instructed the person in charge to discontinue use of the small reach in cooler until a technician evaluates the cold holding capacity of the unit. Discontinue overstocking of the 2 door upright cooler.
    • Observed a chemical spray bottle which was not labeled to identify the contents. A food employee placed indicated the chemical was Mr. Clean and labeled the bottle with a marker.
    • The person in charge could not provide a thin probed food thermometer to monitor internal temperatures of TCS foods.
    • Observed cereal in dispenser and wrapped bread and bagels in the breakfast buffet area which are available for customer self service are not labeled or provided product labels.
    • Observed numerous boxes of packaged food stored on the floor in the storage room.
    • Observed the 3 compartment and handsink in the kitchen are not sealed to the adjacent walls.
    • The person in charge provided a QT-40 test kit which did not have the color key and the expiration date could not be verified. Instructed the person in charge to purchase a new test kit.
    • Observed al cabinets and drawers in both the buffet area and in the kitchen are in need of cleaning.
    • Observed the coffee brewer connected to the water line without a backflow preventer. Emailed a backflow prevention handout to the person in charge.
    • Observed unshielded lightbulbs above the hot holding units in the breakfast buffet area.
    • Observed employee personal articles (cell phone, stuffed toys) stored on food preparation and storage areas.
• Vocelli’s Pizza, 754 Warrenton Road Suite 105 Fredericksburg, VA 22406
  
  • Date inspected: May 20
  • Total violations: 2
    • Observed a container of pre-cooked meatballs which were opened from the original package and placed in a plastic storage container which had an opening date of 5/13/22. The meatballs should have been discarded on 5/19/2022. During the inspection the person in charge voluntarily discarded the meatballs for safety. Discussed date marking and disposition requirements for TCS foods.
    • The person in charge provided a bimetallic stem thermometer with the temperature sensor halfway up the shaft of the thermometer. Discussed purchasing a thin probed food thermometer to monitor internal temperatures of thin massed TCS foods.
• Commonwealth Senior Living at Fredericksburg, 1001 Northside Drive Fredericksburg, VA 22405
  
  • Date inspected: May 20
  • Total violations: 18
    • Absence of active managerial control observed during the inspection. The person in charge (PIC) is not monitoring temperatures of TCS foods. Observed temperature violations, a lack of date marking, a lack of hand washing at required points during food preparation.
    • No certified food protection manager available.
    • A food employee was observed handling a mop bucket and a soiled hose then donned gloves without first washing her hands. Observation was discussed with the employee. Hands were properly washed.
    • Observed raw chicken stored near raw ground beef in a way that contamination can occur in the reach in cooler.
    • Observed the dIshmachine not working properly. Chlorine concentration measured 0 PPM. EHS advised PIC to use disposable plates and utensils until for lunch being served and to use the 3 compartment sink until the unit is fixed. PIC contacted a technician. Unit was repaired during the inspection.
    • Observed the interior of the ice machine to be soiled.
    • The following were observed soiled to the sight and touch: several plates, 3 spatulas, and 2 knives. Items were removed to be washed, rinsed and sanitized.
    • Observed the following TCS foods cold holding at improper temperatures overnight: 2 door reach in cooler (Beverage Air) near 3 comp sink: 1) a container of sloppy joes (43-45'F), 2) yogurt (46'F), and in reach in cooler (Avantco): 3) deli ham (43-45'F), 4) three cartons of liquid eggs (43- 47'F), 5) a bag of raw chicken (42'F), 6) a bag of raw ground beef (45-46'F), 7) chicken salad (42-45'F), 8) 2% milk (46'F), 9) cheddar cheese (47'F), 10) a large bag of hot dogs (46'F). Items were discarded. EHS instructed PIC to lower the thermostat temperature on both units- Non-TCS food temperature was checked in both units and the temperatures were dropping after lowering the thermostat.
    • A date marking system is not in proper use for the time/ temperature control for safety (TCS) foods. Observed the following items stored in the cooling units- PIC stated the items have been in the units for over 24 hours: 1) deli ham, 2) coleslaw, 3) chicken salad, 4) 2% milk, 5) corned beef, 6) sloppy joes. Items were dated during the inspection.
    • Observed a container of roast beef stored in the reach in refrigeration unit that was prepared 13 days prior to inspection. All TCS foods shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1. Item was discarded.
    • Observed several bulk containers of cereal, flour, corn starch not labeled with the common name for proper disposition.
    • Observed several bulk containers of cereal, flour, corn starch not labeled with the common name for proper disposition.
    • Observed a leak in the reach in cooler by the 3 compartment sink. The PIC will have a technician evaluate the unit.
    • The following nonfood contact surfaces were noted with an accumulation of grime and debris. 1) the interior and exterior of all cooling units. 2) the coffee machine, 3) range burners, 4) oven, 5) exterior of toaster, 6) wire shelving units.
    • Observed the following: 1) a hose stored in the mop sink basin that was attached to a Y connector without an air gap. The hose did not have a sprayer, therefore it was not under continuous pressure. EHS instructed the PIC to created the required air gap of a one inch between the hose and flood level rim or install a hose bibb. 2) the coffee machine and the juice machine connected to the main water line are in need of a backflow prevention device
    • Direct connection exists at the 3 compartment sink sewer line.
    • Observed the following in need of repair:1) missing floor tile under dishmachine, 2) restore the mop sink door located in the back of the kitchen, 3) seal dump sink. 4) missing outlet wall plate, 5) molding on wall behind coffee machine.
    • Observed covered drinks, keys, masks, phone, glasses, and sanitizer stored near unprotected single service articles. PIC moved the items.
• Loving Arms Academy, LLC, 8 Dorothy Lane Stafford, VA 22554
  
  • Date inspected: May 20
  • Total violations: 8
    • The person in charge could not provide documentation of employee health training. The only food employee working in the kitchen was able to communicate symptoms and illnesses requiring reporting. Sample employee health policy was emailed to the person in charge.
    • Observed interior of the microwave oven soiled.
    • Observed the only food employee dispensing food and working in the kitchen without proper hair restraints.
    • Observed the refuse dumpster placed on a grass surface.
    • Observed debris around the dumpster.
    • Observed the dumpster doors open and the presence of birds inside the dumpster. Ensure dumpster doors are closed to prevent attraction and intrusion of pests.
    • Observed the following in poor repair: Burned out ceiling lights in the kitchen and above the range, cracked light cover above the 3 compartment sink, seal employee room toilet to the floor.
    • Observed accumulation of debris on the vent/fan above the range.
• Golden China Restaurant, 5430 Southpoint Plaza Way Fredericksburg, VA 22407
  
  • Date inspected: May 20
  • Total violations: 7
    • Observed cigarette butts being disposed of in spray sink in warewashing area of food facility. Discussed with Person in Charge if employees were smoking in kitchen area of facility. Informed PIC to ensure employees do not smoke within the facility. Did not observe active smoking while conducting inspection.
    • Observed raw shell eggs stored over vegetables in walk-in refrigerator. Food Employee relocated raw shell eggs.
    • Chemical sanitizer in dish machine was observed at 0ppm rather than 50-100ppm as required. Person in Charge contacted service company and will use the 3-compartment sink to sanitizer food equipment until dish machine is functioning properly.
    • Facility does not have an available small-probe thermometer to monitor food temperatures.
    • Several refrigerator units were not supplied with temperature measuring devices.
    • Observed several wiping cloths stored out of sanitizer on counter in front of cooking equipment
    • Observed boxes of single-use containers stored on floor in front storage area of food facility.
• Courthouse Cafe, 8955 Courthouse Road Spotsylvania, VA 22553
  
  • Date inspected: May 20
  • Total violations: 8
    • Observed food employee handle soiled cloth and then prepare food. Observed food employee handle raw shell eggs then touch ready-to-eat bread. Informed food employee to wash hands and change gloves between tasks.
    • Observed residue on inside upper lip of ice machine located in basement of food facility.
    • Lunch menu does not have a consumer advisory provided for food items that are served undercooked.
    • Observed personal medicine stored on shelf with food items (barbeque sauce, spices) in kitchen area of food facility. Person in Charge relocated medicine.
    • Prep unit, pizza prep unit, and 1-door refrigerator observed without an available temperature measuring device within the equipment.
    • Observed food employee preparing food in the kitchen area of the food facility that was not wearing a proper hair restraint such as a hat or hair net.
    • Facility does not have available quaternary ammonia test strips for testing sanitizer solution.
    • The following items were observed to be soiled and are in need of cleaning: Shelving above 3-compartment sink and fan guard in 1-door refrigerator.
• Lake Anna State Park Concessions, 6800 Lawyers Road Spotsylvania, VA 22551
  
  • Date inspected: May 20
  • Total violations: 4
    • Observed that the windows are not self-closing and there are not any air curtains installed to prevent the entry of insects or rodents.
    • Observed sanitizing test kit was expired.
    • Observed the 3 compartment sink has a direct connection and an air gap is missing.
    • Observed caulking around 3 compartment sink missing and three damaged ceiling tiles.
• Burger King #6133, 269 Garrisonville Road Stafford, VA 22554
  
  • Date inspected: May 23
  • Total violations: 3
    • Observed employees preparing food without proper hair restraints. PIC instructed them to apply proper hair restraints.
    • Observed a hose attached to a Y connector at the mop sink without a backflow prevention device with an air gap that was more than 1 inch above the flood level rim. During the inspection, the PIC created the required air gap between the hose and flood level rim.
    • Observed the following in poor repair: 1) missing coving by the back door, 2) leak in mop sink, 3) leak in 3 compartment sink.
• Chick-fil-A at Spotsylvania Towne Centre, 8020 Spotsylvania Mall Drive PO Box 41097 Fredericksburg, VA 22407
  
  • Date inspected: May 23
  • Total violations: 7
    • Observed several flying insects at the warewashing area and mop sink.
    • Observed 2 food employees preparing food without hair restraints. During inspection, one food employee discontinued food prep and the other applied a hairnet. (Corrected)
    • Observed several metal food containers over the breading station that were stacked while wet after cleaning and sanitizing. During the person in charge relocated the container to the warewashing area. (Corrected)
    • The following were observed soiled: 1. The fan at the end of the cook line. 2. The hot holding heat lamp at the prep line.
    • The following are in need of cleaning: 1. The floors under all equipment. 2. The floor drain at the 3 compartment sink. 3. The ceiling vent over the 3 compartment sink. 4. The floor and floor coving at the mop sink.
    • The following are in need of repair: 1. Ceiling tile missing in the upstair storage area. 2. The floor tile need regrouting at the mop sink, in front of the 3 compartment sink, and near the breading station. 3. The floor coving and wall between the back door and mop sink.
    • The light intensity between the cook line and prep line is 10 foot candles.
• Metro Diner, 2068 Plank Road Fredericksburg, VA 22401
  
  • Date inspected: May 23
  • Total violations: 7
    • Observed a food employee scrub soapy hands under running water. EHS explained to the food employee proper handwashing procedures. Employee rewashed thier hands.
    • Observed the following: 1. A food employee touch raw meats in a cold holding drawer, employee changed gloves and continued working without washing thier hands first. 2. Observed a food employee pick something up from the floor, food employee proceeded to continue working without washing thier hands first. EHS spoke with the person in charge regarding when employees are required to wash hands. Person in charge will do a re-training with all employees on proper methods of handwashing.
    • Observed the cutting boards of the prep tables at the hot are heavily stained and need a thorough cleaning or replacing.
    • Observed the interior surfaces of the microwave require a deep and thorough cleaning.
    • Observed the ice machine had black mold like staining on the top surfaces.
    • The following foods were observed hot holding at improper temperatures due to improper reheating. 1. Sausage gravy (117 degrees F). 2. Mash potatoes (94 degrees F). 3. Stuffing (132 degrees F). Items had been placed in warmer 1 hour and 25 minutes prior to the inspection. Items were put into steamer to reheat to required temperature.
    • Observed 1 1/2 gallons of milk that expired on 5/20/22 (inspection date 5/23/22). Person in charge discarded the expired milk.
• The Sunken Well Tavern, 720 Littlepage Street Fredericksburg, VA 22401
  
  • Date inspected: May 23
  • Total violations: 2
    • Observed the chemical sanitizing machine was not sanitizing. During the inspection the person in charge changed out the empty container of sanitizer. Before the inspection ended the machine was properly sanitizing dishes. EHS advised person in charge to monitor the chemical sanitizer machine routinely.
    • Observed three chemical (bleach) spray bottles unlabeled at the bar area. During the spray bottles were labeled.
• Jay’s Sports Lounge, 2866 Richmond Highway Stafford, VA 22554
  
  • Date inspected: May 23
  • Total violations: 25
    • Absence of active managerial control observed in the food establishment. The person in charge is not monitoring cold holding temperatures of TCS foods, monitoring dishwasher to ensure the unit is adequately sanitizing food contact surfaces, absence of date marking system in the facility for TCS foods held longer than 24 hours in the food establishment and monitoring for presence of pests in foods.
    • The food establishment does not have an employee in the facility who is a certified food protection manager. A food employee is currently taking an online course and needs to schedule their exam. The person in charge also communicated a food employee who no longer works in the establishment holds a certified food manager certificate. Informed the person in charge the certified food protection manager is required to be an employee who works in the food establishment.
    • Observed the hot water at both handsinks in the female toilet room less than 85 degrees F. Contact plumber to evaluate hot water.
    • Observed soiled barware stored in the handsink at the bar and a sanitizer bucket stored in the handsink at the cook line. During the inspection the equipment was removed from the handsinks. Ensure handsinks are used for handwashing tasks only.
    • Observed 3-4 small flying insects inside the brown sugar bin in the food prep area. During the inspection the person in charge instructed a food employee to discard the brown sugar.
    • Observed intact package of raw ground pork stored over covered container of sour cream in the walk in cooler. During the inspection the raw pork was relocated to the bottom shelf to prevent cross contamination.
    • After seven cycles, observed the low temperature dishwasher is not adequately sanitizing food contact equipment. Observed the temperature at 111 degrees F and 25 ppm. Food contact equipment is not being adequately sanitized after cleaning. Instructed the person in charge to discontinue use, set-up the 3 compartment sink to wash and sanitized food contact equipment and contact a technician for repair.
    • Observed four fryer baskets stored on a shelf at the cook line and the food contact surfaces of the charbroiler soiled. The fryer baskets were removed to the dishwasher area for cleaning.
    • Observed the following food contact equipment soiled to the sight: Various plates and ramekins on the shelf above the prep cooler, stainless steel bowls stored on top of the convection oven, and 3 sharp knives on the magnetic holder in the prep area. The soiled equipment was relocated to the dishwasher area for cleaning.
    • Observed the following equipment in contact with Non-TCS foods soiled: Heavily soiled potato dicer, can opener and bar beverage gun. Through discussion with the person in charge, the facility is removing soda nozzles once a week for cleaning and are soaking them in soda water nightly. During the inspection the can opener was removed for cleaning. Discussed cleaning and sanitizing soda nozzles once every 24 hours.
    • Observed the following TCS foods cold holding at improper temperatures in the 1 door upright cooler by the cook line: French fries (58 degrees F), cooked chicken wings (61 degrees F), precooked cheese curds (58 degrees F) and sweet potato fries (57 degrees F). The person in charge reported the TCS foods have been in the unit overnight and voluntarily discarded the foods for safety. The unit is not functioning, instructed the person in charge to discontinue use to store TCS foods and contact a technician for service.
    • Absence of date marking system for ready-to-eat TCS foods held longer than 24 hours in the food establishment. Observed various TCS ready-to-eat foods in the drawer cooler, prep cooler and walk in cooler which did not have dates on the containers to identify the date of preparation or discard. Develop and implement a consistent date marking system in the food establishment. Discussed requirements and emailed date marking handouts to the person in charge and owner.
    • Through review of the menu and discussion with the person in charge, the menu does not include a consumer advisory for steak bites and hamburgers which may be served undercooked upon a customer's request. Update menu to include a consumer advisory.
    • Observed an unlabeled spray bottle which the person in charge reported was Windex. During the inspection the person in charge removed the spray bottle to be labeled.
    • Observed presence of small flying insects in the food establishment. Contact pest control for inspection and treatment.
    • Observed gap along the bottom left and bottom of the back door of the food establishment. Discussed replacing the gasket to create a tight seal to prevent intrusion of pests.
    • Observed stainless steel food containers stacked while wet after cleaning on a shelf at the dishwasher area.
    • Observed various dispensing utensils stored in multiple containers on a table in the prep area with the food contact surface facing upward. Discussed inverting the utensils to prevent contamination.
    • Observed 2-3 cutting boards in the prep area are significantly scratched and scored. Replace or resurface cutting boards to create a smooth and easily cleanable surface.
    • Observed meat slicer is covered with a black trash bag. The trash bag was removed during the inspection and instructed the person in charge to clean and sanitizer prior to next use.
    • Accumulation of grime and debris observed on the following nonfood contact surfaces: Interior and exterior of refrigeration equipment, exterior of cooking surfaces, inside fryers, shelving under charbroiler, fire suppression tubing above the flattop, inside fryers, shelving throughout the facility, interior door and base of the convection oven, prewash spray nozzles and fans inside the walk in coolers.
    • Observed a portable ice machine in the prep area which is connected to the water line without adequate backflow prevention. Contact plumber to install backflow prevention
    • Observed the floors, walls and ceiling throughout the facility is in need of cleaning. Strongly encourage deep cleaning of the entire facility.
    • Observed the following in poor repair: Missing ceiling tiles above the 1 door upright cooler at the cook line and a large section of ceiling tiles outside the beer walk in cooler. The person in charge reported the area in the ceiling is being worked on. Also observed cracked floor tiles inside the beer walk in cooler, missing floor tiles near the dishwasher, and toilets in the female toilet room are no longer sealed to the floor.
    • Observed less than 10 foot candles of light in the back of the walk in cooler due to two light bulbs missing in the ceiling lights. During the inspection a flashlight was required to observe and monitor temperatures of foods being stored in the back of the walk in cooler.
• The Anna Cabana, 4227 Boggs Dr Bumpass, VA 23024
  
  • Date inspected: May 24
  • Total violations: 1
    • Grease accumulation observed on non-food contact surfaces of fryer and table next to fryer.
• Capital Ale House, 917 Caroline St Fredericksburg, VA 22401
  
  • Date inspected: May 24
  • Total violations: 5
    • The facility was unable to provide verification of an employee haelth policy. EHS provided a copy of an employee health policy, person in charge went over the policy with employees and had them sign.
    • Observed no paper towels were available at the handsink of the bar area. During the inspection the person in charge provided paper towels.
    • Observed three dented cans of foods in the dry storage area. During the inspection the dented cans were separated to be thrown out.
    • Observed a container of mashed potatoes at 111 degrees F on a counter top, temperature was taken 40 minutes after reheating. EHS instructed a food employee to reheat the mash potatoes to 135 degrees F.
    • Observed the following foods that were passed the date of disposition date: During the inspection items were discarded. 1. roasted tomato sauce 5/12 made on date 2. potato salad 5/17 made on date 3. jalapeno ranch 5/16 made on date 4. german potato dressing 5/12 made on date 5. roasted garlic butter 5/17 made on date
• Carlos O’ Kelly’s, 2860 Jefferson Davis Highway Stafford, VA 22554
  
  • Date inspected: May 24
  • Total violations: 20
    • The person in charge could not provide verification of employee health training. Food employees were knowledgeable of health reporting requirements. Sample employee health policy was provided to the person in charge.
    • Through discussion with the person in charge, shrimp may be served undercooked per a customer's request. The person in charge could not provide parasite destruction for shrimp. Instructed the person in charge to discontinue offering shrimp undercooked unless parasite destruction can be ascertained. The person in charge agreed to comply.
    • Observed shell eggs being stored over produce in the walk in cooler #1. The eggs were relocated to the bottom shelf to prevent contamination.
    • Observed the interior of the microwave oven between the kitchen and bar area soiled.
    • Observed the following surfaces in contact with Non-TCS foods soiled: Interior of both ice machines. Observed significant debris on the interior lip of the left ice machine. Instructed the person in charge to drain the ice and clean the ice machine, he agreed to comply. Through discussion with the person in charge, large plastic containers and stainless steel container used to store in house prepared tortilla chips are being wiping out but not cleaned and sanitized. Discussed methods to clean and sanitize in place at least once every 24 hours due to the size of the containers. The person in charge agreed to comply.
    • Observed in house prepared beef consomme, which was pulled from the walk in cooler at 10:00 a.m. and reheated for hot holding, held on cooking surface in absence of heat at 86 degrees F. The temperature was observed at 12:44 p.m. Through discussion with the person in charge and review of the temperature log, the reheating temperature could not be ascertained or verified to ensure the food was reheated to 165. degrees F within 2 hours. The person in charge voluntarily discarded the TCS food for safety.
    • Observed the following TCS foods cold holding at improper temperatures: Prep cooler #2 (bottom of unit)- Cooked shrimp (42 degrees F), cooked fish (42 degrees F), cooked noodles (45 degrees F). and Prep cooler #3- Diced tomatoes (52 degrees F), Pico de gallo salsa (49 degrees F), Monterey Jack cheese ( 57 degrees F) and raw steak (55 degrees F). The person in charge reported the TCS foods were pulled from the walk in cooler at 10:30 a.m. and placed in the unit, temperatures were observed at 1:15 p.m. The person in charge relocated the foods to the walk in cooler to cool to 41 degrees F or less by 2:30 p.m. Instructed the person in charge to contact a technician for repair. Discussed placing ice in food grade bags to help maintain temperatures 41 degrees F or less during peak service times and to monitor temperatures every 2 hours until repairs are completed.
    • Observed first aid kit stored on shelf over food contact equipment in the prep area. The first aid kit was relocated during the inspection to prevent cross contamination.
    • Observed electrical cord for the margarita machine stored in contact with ice which is used to prepare customer's beverages at the bar. The cord was observed in contact with ice in the back of the ice well by the wall. Instructed the person in charge to place a food grade liner in the ice in the back half of the unit to prevent use by staff. Discussed mounting the cord to prevent contamination.
    • Observed food employees working in the kitchen without proper beard restraints.
    • Observed two food thermometer being stored in a container of sanitizer. During the inspection the thermometers were removed from the the sanitizing solutions. Discussed sanitizing food thermometers and storing them in a clean and dry position
    • Observed stainless steel used for food storage stacked while wet after sanitizing on the warewashing area shelving. Also observed a food employee using single use disposable towel to dry multiple stainless steel containers at the dishwasher area. Discussed using a single use disposable paper towel per equipment. The food employee discontinued this activity.
    • Observed the handsink between the kitchen and bar area and the mop sink are no longer sealed to the adjacent wall.
    • Observed the handsink between the kitchen and bar area and the mop sink are no longer sealed to the adjacent wall.
    • Observed accumulation of debris on the following nonfood contact surfaces of equipment: Fans, inside fryers, interior of reach in refrigeration equipment, shelving throughout, interior of convection oven and cooking equipment in the back prep area.
    • Observed floors, walls, ceilings throughout the facility and caulking along the dishwasher and mop sink are in need of cleaning. Strongly recommend thorough cleaning of the facility.
    • Observed the flooring behind the back prep area cooking equipment and at the cook line near prep cooler #3 is chipped and the concrete underneath is exposed. Also observed water and debris pooling in the cracks. Discussed sealing or repairs to create a smooth and easily cleanable surface.
    • Observed the following in poor repair: Stainless steel wall on the right side of the dishwasher is not sealed, appears screws are missing and the wall is not secured, hole in ceiling above the cook line, replace burned out ceiling lights and rusted ceiling frames throughout the facility.
    • Observed 10 foot candles of light under the front hood system. Observed some blown out ceiling lights and dimmed shielded lights under the hood.
    • Observed hood vents above the back prep cooking equipment are in need of cleaning.
• Umi Japanese Fine Dining, 1500 Jefferson Davis Highway Fredericksburg, VA 22401
  
  • Date inspected: May 24
  • Total violations: 3
    • Person in charge had no verifiable way that employees had been trained on food borne illnesses and symptoms. EHS provided a copy. Person in charge discussed the policy with employees and had the sign.
    • Observed a food employee attempt to wash hands with water only. EHS and person in charge instructed the food employee to rewash thier hands with soap.
    • Observed a food employee at the handwashing sink rinsing thier single service use gloves.
• Top Chef, 43 Town and Country Drive #109 Fredericksburg, VA 22405
  
  • Date inspected: May 24
  • Total violations: 26
    • Observed two uncovered drink filled with drinks on the prep table near food and equipment. PIC moved items to the 3 compartment (comp) sink.
    • Observed the following: 1) a food employee handle raw chicken then handled clean dishes without fist washing their hands, 2) food employee handle chemicals then engaged in food preparation without fist washing their hands. Employees were instructed to wash their hands.
    • Food employee was observed washing their hands at the preparation sink. Employee was instructed to wash their hands only at the handwashing sink
    • Improper handwashing procedures observed. Employee washed hands for less than 5 seconds. Observation was discussed with the employee. Hands were properly washed.
    • Observed a food employee handle ready to eat pork egg rolls with their bare hands. Egg rolls were discarded.
    • Observed a pot and utensils stored in the only hand washing sink in the kitchen. PIC moved the items.
    • Observed uncovered containers of food in all the cooling units and opened/exposed brown bags stored on the shelving unit in dry storage area near the 3 compartment sink. PIC covered foods during the inspection.
    • Observed raw shelled eggs stored over ready to eat wonton.
    • Per discussion with PIC, utensils don't get properly sanitized. PIC stated the utensils get washed then rinsed with bleach mixed with soap, then rinsed with water. EHS explained proper sanitizing procedures and instructed PIC to set up the 3 comp sink during inspection.
    • Observed several food containers and lids soiled to the sight and touch. PIC moved items to be properly washed, rinsed, and sanitized.
    • Per discussion with the person in charge (PIC) the food contact surfaces for equipment and utensils used for time/temperature control for safety foods (TCS) are not being washed every four hours or when contamination occurs as per the Virginia food regulations. The items get washed only once before closing (over 8 hours). EHS explained to the person in charge cleaning frequency of utensils and equipment with TCS foods.
    • Observed the following time/temperature control for safety (TCS) cold holding for over 2 hours in the WIC at improper temperature: 3 trays of pork eggrolls (42-43'F), 2 trays of raw chicken (43'F), cooked wonton (43'F). Thermostat Person in charge lowered the thermostat. EHS checked foods after 1 hour and it was below 41'F.
    • A date marking system is not in proper use for the time/temperature control for safety (TCS) foods. Foods were labeled during the inspection.
    • Observed bleach stored in an unlabeled bottle. PIC labeled the bottle during the inspection.
    • Observed Lysol all purpose cleaner and Windex stored near single service articles in the front of the house
    • Observed 10 boxes of store purchased raw chicken (37-43'F) thawing on the prep table- PIC placed the chicken in the WIC.
    • Observed several large working containers used for storing bulk foods not labeled with the common name of foods.
    • Observed that the exterior door in the kitchen is not self closing.
    • Observed several what appeared to be fruit flies in the rear prep area.
    • Observed a food employee preparing food without gloves with long and unmaintained fingernails.
    • Observed several wet wiping cloths on the counter. The person in charge placed the wet cloths in the sanitizer bucket.
    • Observed to go menus in direct contact with ready to eat food, the to go menus are being used as liners in several cooked eggrolls containers in the cooling units.
    • PIC is using PH testing strips to test the chlorine concentration.
    • The following non-food contact surfaces are in need of cleaning: 1) tops of the equipment, fryers cabinets, 3) interior and exterior of the reach in freezer and coolers, 4) exterior of the rice cooker, 5) shelving units, 6) containers for bulk food.
    • The following physical facilities are in need of cleaning: 1) the hood system, 2) in-between the floor-mounted equipment, 3) ceiling to include ceiling vents near the 3 comp sink, 4) floor drains, 5) walk-in-cooler, 6) walls behind cook line, 3 compartment sink, and shelving units.
    • Observed several employees' belongings stored near food, single service articles, and equipment. PIC removed items.
• Robin’s Nest, 3380 Shannon Airport Fredericksburg, VA 22408
  
  • Date inspected: May 24
  • Total violations: 4
    • Observed employee not washing hands when switching tasks (making sanitizer, changing glove) and then preparing food.
    • Observed 3 hoagie sandwiches stored in the reach in cooler that were prepared on Saturday cold holding at improper temperature (45 degrees). Employees voluntarily discarded sandwiches.
    • A review of the menu with the foodservice operator indicates that there is no consumer advisory for the eggs that may be served raw and/or undercooked.
    • Working containers of sanitizer are not properly labeled with the common name.
• McDonald’s #17539, 893 Garrisonville Road Stafford, VA 22554
  
  • Date inspected: May 24
  • Total violations: 5
    • Observed that the water at the front hand sink measured 82'F. The person in charge ran the water for awhile to get the correct temperature.
    • Observed no soap at the rear hand sink. The person in charge replaced the soap.
    • Observed the following equipment that is used with foods that are not timed control for safety that require cleaning: coffee machine, juice machine, milk shake machine. The person in charge had the employees clean the equipment.
    • Observed items stored on the floor in the room where the orders are taken. The person in charge placed the items on a cart.
    • Observed the following items that require cleaning: beverage tubes, shelf under the microwave near the fryers, gaskets on the reach in refrigerators (corrected), inside of the frappe reach in cooler, and the tops of all the floor-mounted equipment.

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

• Doris E. Buffett Pool
• Gourmeltz
• Quickway Hibachi
• Marco’s Pizza
• Kentucky Fried Chicken #0161
• Primavera Pizzeria & Grill
• The Creel-Miller Center
• Poke Sushi Bowl
• Aatifah's Break'n Bread (NH T639250)