Fredericksburg Restaurant Inspections: Park Lane Tavern, Starbucks

FREDERICKSBURG, VA — Several facilities around the Fredericksburg area recorded violations during health department inspections between Nov. 23 and Nov. 29.

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

Violations at restaurants typically focus on factors that can contribute to food contamination. The local health department can also perform a re-inspection to ensure that possible violations have been corrected. Sometimes, the follow-up inspection only considers the most important "priority" violations.

For every observed violation, the inspector provides a specific corrective action that can be completed to rectify the violation. Sometimes these are simple, and violations can be corrected during the course of the inspection. Depending on the results of the inspection, the health department can pursue several actions.

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

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

• Hissho Sushi @ Mary Washington Hospital, 1001 Sam Perry Blvd. Fredericksburg, VA 22401
  • Date inspected: Nov. 23
  • Total violations: 1
    • Observed food employee wash their hands in less than 10 seconds and scrub under running water. During the inspection, the food employee rewashed using the proper handwashing procedure before returning to work. (Corrected)
• Park Lane Tavern, 1 Towne Center Blvd. Suite #4100 Fredericksburg, VA 22407
  
  • Date inspected: Nov. 28
  • Total violations: 6
    • The bar dishwasher is not sanitizing (0 ppm) equipment and utensils. During the inspection, the PIC had Ecolab repair the dishwasher. (Corrected)
    • Observed a plastic container of raw chicken wings (43 F - 46 F) in the reach in cooler next to the fryers. The container of wings was prepped on 11/27/2022 and left in the reach in cooler. During the inspection, the PIC discarded chicken wings. (Corrected)
    • The beef Wellington offered on the menu does not have an asterick to the footnote that states the item is served raw or undercooked, or contain raw or undercooked ingredients. During the inspection, the PIC had an employee add the asterick to all the menus. (Corrected)
    • Observed 3 chipped/cracked rubber spatulas hanging from a hook over the prep sink. During the inspection, the food employee discarded the damaged spatulas. (Corrected)
    • The bar dishwasher and kitchen dishwasher do not have an alarm to signal if sanitizers are not delivered to the respective sanitizing cycle. During the inspection, the PIC contacted Ecolab and had them install the visual/alarm at both dishwashers. (Corrected)
    • The following are in need of cleaning: 1. Floor drains throughout the facility. 2. The floor under all equipment.
• Nayeli Salvadorian & Mex Food, 20 Plantation Drive, #149 Fredericksburg, VA 22406
  
  • Date inspected: Nov. 28
  • Total violations: 24
    • Observed that the person in charge could not explain: 1) how to properly cool foods; 2) how to reheat foods that have been cooled in the establishment; 3) the date marking system; 4) employee health procedures, and 4) taking food receiving temperatures.
    • The person in charge could not provide written procedures for bodily fluid cleaning. EHS provided a sample that could be followed for cleaning up bodily fluids.
    • Observed the cook put on new gloves without washing her hands after leaving the cooking station, going to the reach in refrigerator, then returning to the cooking station. EHS discussed this with the person in charge.
    • Observed the employees wash their hands for less than 20 seconds. EHS demonstrated proper handwashing with the employees.
    • Observed the cook handle Pico de Gallo and a tortilla with her bare hands without providing a barrier. EHS requested that the person in charge provide a spoon, ladle, or tongs as a barrier to handle ready to eat foods.
    • Observed a large bag of molded mozzarella cheese thawing on the storage rack. The person in charge discarded the cheese.
    • Observed a carton of raw shell eggs that were stored between ready to eat boiled eggs and vegetables. The person in charge relocated the shell eggs. Observed peppers drying in a box that was labeled chicken breast. The person in charge removed the peppers from the box.
    • Observed several large containers of house-made sauces and cut vegetables that were stored uncovered under the air vents in the reach in refrigeration unit. The person in charge placed covers on the containers.
    • Observed plates and dispensing utensils that were stored dirty to sight and touch. The person in charge placed the items in the 3-compartment sink area.
    • Observed chicken that was cooked approximately 9:50 sitting on the counter that measured 121'F. The person in charge placed the chicken back on the stove and removed it when it reached 137'F. EHS discussed reheating and cooling with the person in charge.
    • Observed mozzarella cheese at 61'F, Pico de Gallo at 50'F, cooked rice at 52'F - all cold holding at improper temperatures.
    • Observed that cooked rice and beans were dated for November 18, 2022. The person in charge indicated that the items were made on November 26, 2022. The person in charge redated the items.
    • Observed that sauces were not dated for proper disposition. The person in charge placed stickers on the products.
    • Observed that the consumer advisory and disclosure are missing the on eggs that are made to order.
    • Observed cooked chicken and beans that were sitting on the counter to cool. The chicken was reheated and the beans were placed in the reach in cooler.
    • Observed several spice containers that were not properly labeled. The person in charge labeled the containers.
    • Observed employees preparing foods without proper hair restaints.
    • Observed boxes of single service items stored on the floor.
    • Observed linen towels wrapped around the tortillas in three small portable coolers. The person in charge removed the towels.
    • Observed equipment hanging on a piece of bare wood.
    • Observed a lot of carbon build up on several frying pans.
    • Observed that the following non-food contact surfaces require cleaning: doors to the refrigeration units, top of the fryers, cabinets under the fryers,
    • Observed several broken floor tiles near the rear refrigeration units. Observed that the wall over the 3-compartment sink is deteriorating.
    • Observed employees personal items stored with food products.
• Starbucks (Kiosk @ Giant) #0234, 550 Celebrate Virginia Parkway Fredericksburg, VA 22406
  
  • Date inspected: Nov. 28
  • Total violations: 2
    • Observed a food employee begin to wash their hands in the rinse basin of the 3 compartment sink. Instructed the employee to wash their hands in the handwashing sink.
    • Observed the following areas in need of cleaning: 1- Walls under the 3 vat sink, 3- Walls, tubing and floor under prep table between the ice machine and 2 door reach in cooler.
• Subway/Auntie Anne's Pretzel (Inside Wal-Mart), 11 Village Parkway Fredericksburg, VA 22406
  
  • Date inspected: Nov. 28
  • Total violations: 6
    • Observed stack of black silicone mats used in contact with bread dough soiled to the sight. The equipment was relocated to the 3 vat sink for cleaning and sanitizing.
    • Observed pan of butter sitting at room temperature. The packaging states the butter is unsalted and clarified which is a TCS food. The person in charge reported the food is held out at room temperature until closing. The facility will use time as a public health control and hold the melted butter for a period not to exceed 4 hours. The person in charge reported the butter has been sitting in the pan since 10:00 a.m. and placed a time sticker to discard the product at 2:00 p.m. Provided time as a public health control documentation.
    • Observed the facility is reusing boxes, which initially held tomatoes and bread, to store prepackaged cookie dough and coverings for the pretzel dough. Instructed the person in charge to discontinue reuse of cardboard boxes which are not smooth, durable or easily cleanable.
    • Observed the cutting boards on sandwich prep stations #1 and #2 are scratched and scored and no longer smooth and easily cleanable. The person in charge reported the cutting boards are used to cut sandwiches.
    • Observed unused equipment in the warewashing area between the mop sink and 3 vat sink. Discussed removing unused or broken equipment.
    • Observed numerous ceiling tiles in the food establishment are not secured to the ceiling tile frames, observed gaps.

The following facilities did not record any violations:

• The Battlefield Restaurant
• El Charro #5
• Bravo!