Fredericksburg Restaurant Inspections: Primo Pizza, Charlie G's

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 11 and May 17.

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:

• Panera Bread, 24 South Gateway Drive Fredericksburg, VA 22406
  • Date inspected: May 11
  • Total violations: 10
    • Observed a food employee wipe dining room tables with a disposable sanitizer wipe with their bare hands and then proceed to don disposable gloves to retrieved baked goods from the oven without washing their hands. Instructed the food employee to discard gloves and wash their hands. Discussed handwashing when changing tasks with the person in charge.
    • Through discussion with the person in charge the frothing wands on the espresso machine are cleaned and sanitized once daily. The person in charge reported they are wiped down with sanitizer between uses. Informed the person in charge the frothing wands are required to be washed and sanitized at least once every 4 hours due to contact with TCS beverages (milk). The person in charge agreed to comply.
    • Observed the can opener soiled which the person in charge reported is used to open cans of Non-TCS foods. The can opener was removed to the 3 compartment sink for cleaning.
    • The food establishment is using time as a public health control for a period up to 6 hours to hold milk, half and half and almond milk in carafes at the coffee station. Discussed and emailed requirements and time as a public health control documentation to the person in charge. The facility is marking the 6 hour discard time on the containers.
    • Observed two wiping cloth buckets stored on top of reach in refrigeration units and another wiping cloth bucket stored on top of a prep table in the back of the house which had food in containers on the table. During the inspection the wiping cloth containers were relocated to prevent contamination.Corrective Actions: Containers of toxins must be located in an area that is not above food, equipment, utensils, linens or single service items prevent contamination of these items
    • Observed multiple bags of chocolate chip cookies and blueberry scones at the register available for consumer self-service which were not labeled to identify the product, ingredients or allergens.
    • Observed stacks of plastic and stainless steel containers stacked while wet after chemical sanitizing on an open shelving unit by the dishwasher.
    • Accumulation of debris observed on the following nonfood contact surfaces: Gaskets of refrigeration equipment, exterior surfaces of ice storage bins, exterior surfaces of blenders, floor of the walk in freezer, top and basket of the dishwasher, and upsplash of the coffee brewers.
    • Observed the ceiling tiles, walls, exterior surfaces of the air curtain by the back door, and floors under equipment and sinks in need of cleaning.
    • Observed less than 10 foot candles of light inside the walk in freezer and baker's walk in cooler.
• Charlie G's, 314 Emancipation Highway Fredericksburg, VA 22401
  
  • Date inspected: May 11
  • Total violations: 2
    • The following are in need of repair: 1. One light out over the grill.
    • The floor and wall behind the cook line were observed soiled.
• Dawning Point Learning Center, 805 Lyons Blvd. Fredericksburg, VA 22406
  
  • Date inspected: May 11
  • Total violations: 4
    • Observed Chlorine solution in a spray bottle exceeding 200 ppm when tested with a Chlorine test kit. During the inspection the person in charge discarded the contents. Discussed monitoring sanitizing solution concentrations with the person in charge. The person in charge reported the spray bottle is used to sanitize prep tables.
    • The person in charge could not provide a thin probed food thermometer. The person in charge provided a bimetallic stem thermometer and the temperature sensor could not be determined upon visual inspection.
    • Observed 6-8 dispensing utensils stored in a drawer on top of a visibly soiled towel. The utensils were removed to the 3 compartment sink for cleaning. Instructed the person in charge to discontinue storage of food contact equipment on linens.
    • Observed the ceiling tiles in the kitchen and hallway toilet room used by are absorbent and are not smooth or easily cleanable.
• Fish N Grill Deli, 10908 Courthouse Road #105 Fredericksburg, VA 22408
  
  • Date inspected: May 12
  • Total violations: 9
    • The ventilation hood and filters were observed soiled.
    • The wire shelving in the walk in cooler and in the prep kitchen were observed rusty.
    • Observed several knives stored between the cold well and a prep table. Knives were removed during inspection.
    • Employees observed working in the food service area without proper hair restraints.
    • The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    • Observed several boxes of seafood thawing on a table in the prep kitchen.
    • Observed an unlabeled spray bottle of grill cleaner. Bottle was labeled during inspection.
    • Observed sliced tomatoes and shredded cheese cold holding at improper temperature (47'F) in the cold holding well on the cook's line. Items were placed in the walk in cooler to cool.
    • Observed 4 uncovered bus tubs of cooked hush puppies across from the cooks line. Tubs were covered during inspection.
• McDonald’s Restaurant #12770, 10607 Hilltop Plaza Way Spotsylvania, VA 22553
  
  • Date inspected: May 12
  • Total violations: 6
    • Observed employee wiping down a counter with a wiping cloth, then don gloves and begin to prep food. Instructed the employee to wash their hands before donning gloves.
    • The interior surfaces of the ice machine were observed soiled. These surfaces were cleaned during inspection.
    • The Solid Sense quaternary ammonium sanitizer was too strong. The concentration measured well over 500 ppm. The sanitizer was diluted during the inspection and a service call was made.
    • Observed the ice scoop stored inside the ice bin with the handle in contact with the ice. Scoop was removed from the machine and the ice where the handle was located was removed from bin.
    • Observed a heavy layer of ice and frost inside of the french fry freezer, preventing routine cleaning of the unit.
    • The following non-food contact surfaces were observed soiled: 1-the shake topping dispenser, 2-the outer surfaces of the cold holding drawers (sticker remains), 3-the upsplash of the coffee maker.
• Wendy's Store #891, 2301 Plank Road Fredericksburg, VA 22401
  
  • Date inspected: May 12
  • Total violations: 1
    • Observed the interior surfaces of the microwave oven were heavily soiled.
• Primo Pizza, 10849 Tidewater Trail Fredericksburg, VA 22408
  
  • Date inspected: May 12
  • Total violations: 5
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • The person in charge could not produce evidence of employee training regarding employee health. Sample employee health policy was given to the person in charge.
    • The food-contact surface of the pizza oven is not cleaned at an appropriate frequency.
    • The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    • There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
• Hong Kong Chinese Food, 1075 Garrisonville Road Suite 111 Stafford, VA 22556
  
  • Date inspected: May 12
  • Total violations: 24
    • The person in charge could not provide verification of employee health training. The person in charge was able to communicate symptoms requiring reporting and exclusion/restriction. Provided employee health policies in Chinese and Spanish.
    • Observed a food employee lathering their hands under running water at the warewashing handsink. Hands were not effectively cleaned due to handsoap being flushed down the drain.
    • Observed a food employee touch raw shrimp thawing in a colander under running water in the 3 compartment sink with their bare hands and then proceed to handle a knife and cutting board. Instructed the food employee to wash their hands and the equipment was taken to the 3 compartments sink for cleaning. Also observed a food employee cut raw chicken with their bare hands and then proceed to relocate boxes of broccoli. Instructed the food employee to wash their hands. Discussed correct handwashing when there is a change in task.
    • Observed three dented cans of bamboo shoots on open shelving by the back door. Deep dents along the top seal were observed. The person in charge removed the can from distribution.
    • Observed significant debris on shell eggs stored inside a container in the bottom of the prep cooler. The person in charge discarded eggs with observable debris on them.
    • Observed uncovered containers of food inside the walk in cooler and two onions on top of a table next to the prep cooler with the tops cut off. During the inspection a food employee placed the onions in a protective wrapping.
    • Observed container of raw chicken stored over covered containers of cooked chicken inside the 3 door reach in cooler, open container of raw shell eggs stored over uncovered container of cut carrots inside the bottom of the prep cooler and two covered containers of raw chicken stored on top of soy sauce buckets inside the walk in cooler. The raw animal foods were relocated during the inspection.
    • Upon arrival observed food employees were using a back prep table to cut raw chicken and raw chicken was observed on the cutting board and table. Through discussion with the person in charge and observation of employees, the prep table was not cleaned prior to use to cut raw broccoli. The person in charge reported the table was sanitized only. Informed the person in charge food contact equipment is required to be washed and sanitized when changing use from raw animal foods to ready to eat foods. The person in charge voluntarily discarded the cut broccoli and instructed a food employee to wash and sanitize the prep table.
    • Observed soiled can opener which is in contact with Non-TCS foods. The can opener was removed to the 3 compartment sink for cleaning.
    • Observed tray on speed rack with numerous soiled food contact equipment and soiled vegetable peeler and whisk stored above the 3 compartment sink Instructed the person in charge to remove equipment on the speed rack for cleaning which was not completed during the inspection. The vegetable peeler and whisk were removed for cleaning.
    • Observed the following TCS foods holding at improper temperatures: 1- chopped garlic in oil (55 degrees F), black beans from canned product (61 degrees F) on a tray at the cook line and 2- container of cut cabbage (68 degrees F) on a prep table. The person in charge reported the garlic and oil, cut cabbage and black beans are held out of refrigeration during the lunch rush and then placed inside refrigeration units. The person in charge reported the TCS foods were pulled from refrigeration units at 11:00 a.m. Instructed the person in charge time as a public health control will be required if TCS foods are held outside of refrigeration for a prolonged period of time. During the inspection a food employee set a timer to discard the foods by 3:00 p.m. Provided time as a public health documentation and discussed requirements.
    • Observed a food employee sanitize a rice cooker pot with Chlorine sanitizing solution exceeding 200 ppm. Chlorine sanitizer and water was placed in the pot to sanitize the equipment. Instructed the person in charge to discard the sanitizer inside the pot and relocate to the wash basin to be washed and sanitized. Discussed monitoring sanitizer solutions when equipment is cleaned in place.
    • Observed bulk containers which were not labeled to identify the contents.
    • Observed three crawling ants by the back door. Contact pest control to inspect and treat as needed. Also observed a gap along the bottom of the screen door which may be the entry source for crawling insects.
    • Observed screen door affixed to the door frame is not sealed along the bottom edge, significant gaps were present along the bottom of the door. Observed the back door was also open.
    • Observed thee boxes of broccoli stored less than one foot from the three compartment sink, with the top box opened, while shrimp was being thawed in the three compartment sink under running water. Also observed numerous soy sauce buckets and other containers of food stored on the floor in the kitchen and walk in cooler.
    • Observed 3 wet wiping cloths stored on table by the cash register. A food employee removed the wet cloths to a sanitizer container.
    • Observed the following equipment in poor repair: Flooring inside the walk in cooler and freezer is caving in when it is stepped on, broken whisk, rusted shelving below prep tables, rusted vegetable peeler.
    • The test kit provided by the operator expired in 2019. Instructed the person in charge to purchase a new test kit.
    • Observed accumulation of debris on the following nonfood contact surfaces: Exterior and interior of refrigeration units, shelving throughout, vents located on the back of the cook line.
    • Observed the employee toilet room door does not completely close to create a tight seal.
    • Observed the following areas in need of cleaning: Flooring under shelving units by the back door, floor drain under the cook line, ceiling tiles throughout, air vent inside the employee toilet room.
    • Observed numerous blown out ceiling lights throughout the food establishment and broken handle on the employee toilet.
    • Observed 2.7 foot candles of light inside the walk in cooler.
• Pupuseria Elizabeth LLC, 11105 Leavells Road Unit # 9 Fredericksburg, VA 22407
  
  • Date inspected: May 12
  • Total violations: 5
    • No certified food protection manager certificate available.
    • All hanging shelves at 3 compartment sink are rusted.
    • The following are in need of repair: 1. The door handle to the white RIF is loose. 2. The chest freezer gasket is separating from the door.
    • The mop sink basin and wall surrounding the mop sink were observed soiled.
    • The following are in need of repair: 1. The wall paint is peeling at the 3 compartment sink. 2. Several lights out throughout the kitchen. 3. The lower portion of the back exterior door is rusted and falling apart. 4. The floor paint is peeling in the dry storage room.
• Marco’s Pizza, 316 White Oak Road #109 Fredericksburg, VA 22405
  
  • Date inspected: May 13
  • Total violations: 11
    • Observed a food employee wash soiled equipment in the wash basin of the three compartment sink with their bare hands and then proceed to remove a food tray from the sanitizer basin without washing their hands. Instructed the food employee to wash their hands and the tray was removed to the wash basin to be washed. Discussed handwashing requirements when transitioning from soiled to clean equipment.
    • Observed debris on sliced cheese in the top of the salad prep cooler. During the inspection the person in charge discarded the cheese for safety.Corrective Actions: Ensure food is safe and unadulterated
    • Observed the vegetable slicer and scissors used to cut open food packages soiled. During the inspection the person in charge removed the equipment to the three compartment sink for cleaning.
    • Observed the can opener affixed to a prep table soiled. The can opener could not be removed during the inspection. Instructed the person in charge to clean and sanitize prior to next use.
    • Observed a degreaser spray bottle stored on the a shelf less than one foot from cleaned and sanitized food contact equipment above the 3 compartment sink. The spray bottle was relocated during the inspection.
    • Observed precooked chicken wings which were reheated in the pizza oven cooling inside a moderately deep and covered plastic container inside the walk in cooler. Observed the temperature of the chicken wings at 62 degrees F and the food was placed inside the walk in cooler at 12:48 p.m. based upon information on the date labeling tag. Instructed the person in charge to place the wings on a tray in a single layer to facilitate rapid cooling. Temperatures were observed at 1:30 p.m. Discussed methods to achieve rapid cooling.
    • Observed employee sweatshirts stored on shelving unit which also stores bottled beverages. The employee articles were removed to prevent contamination.
    • Observed a white cutting board on the warewashing shelving unit and along the salad prep cooler are scratch, stained and no longer cleanable. Discussed replacing or resurfacing with the person in charge.
    • Observed the prep sink and 3 compartment sink are no longer sealed to the adjacent walls.
    • Observed the low temperature dishwasher is not meeting the manufacturer specifications. After 3 cycles the dishwasher is sanitizing food contact equipment between 25 and 50ppm at 130 degrees F. Informed the person in charge the dishwasher is able to be used for sanitizing provided the temperature is above 120 degrees F for both the wash and rinse cycles. Contact technician for repair and continue to monitor the wash and rinse temperature of the equipment
    • Observed Chlorine test kit expired in 2020. Instructed the person in charge to purchase a new test kit.
• Kabob Restaurant, 4232 Plank Road Fredericksburg, VA 22407
  
  • Date inspected: May 13
  • Total violations: 18
    • The following were observed: 1. Food employee rinsing hands at 3 compartment sink. 2. No handwashing before applying gloves. 3. No sanitizer present during inspection. Food employees did not know how to set up the sanitizing solution. During the inspection, the manager arrived with sanitizer and setup the 3 compartment sink sanitizer. EHS demonstrated proper handwashing procedure to food employees. (Corrected)
    • The person in charge could not provide an employee health policy for the food employees working in the kitchen. EHS provided a sample copy of the employee health policy. The PIC went over the policy and had the employees sign the agreement. (Corrected)
    • Observed food employee rinse hands at 3 compartment sink. EHS informed food employee of where to wash. (Corrected)
    • Observed food employee wash his hands under running water. EHS demonstrated the proper handwashing procedure for the food employee. The food employee rewashed his hands before returning to work. (Corrected)
    • No paper towels at the handwashing sink. During the inspection, the food employee provided paper towels. (Corrected)
    • Observed a large trash can blocking access to the only handwashing sink. During the inspection, the trash can was relocated. (Corrected)
    • Observed the following: 1. Raw cubed chicken on skewers over a container of salad in the walk-in cooler. 2. Raw cubed chicken and raw cubed lamb on skewers over raw shelled eggs in the reach in cooler. During the inspection, the food employee relocated the food. (Corrected)
    • The following were observed soiled to touch and sight: 1. The cutting board on the back prep table. 2. The tabletop mixer. (Corrected) 3. The pots on the floor under the prep table.(Corrected) 4. The kabob skewers in the prep sink.(Corrected)
    • Observed the interior surface of microwaves heavily soiled.
    • Observed no date marking on prepared foods in the walk-in cooler. The prepared foods were date marked prior to reviewing the inspection report with person in charge. (Corrected)
    • No thin probe thermometer.
    • Observed 2 food employees wearing watches while preparing food. During the inspection, the food employee removed watches. (Corrected)
    • Observed a personal scarf on top of a stack of aluminum trays next to the handwashing sink. During the inspection, the food employee discarded the soiled trays and relocated the remainder of the trays. (Corrected)
    • The nonfood contact surface of the naan hook was covered in a towel and duct tape. During the inspection, the food employee removed the towel and duct tape. (Corrected)
    • Observed the following food being stored directly in plastic take out bags in the walk-in freezer: 1. Ten bags of cubed lamb. 2. Five bags of cubed chicken. During the inspection, the food employee discarded the food. (Corrected)
    • The non-food contact surfaces of the following equipment are in need of cleaning: the hood system filters (hood system was last cleaned on July 2021), reach in cooler, stock pot burner, prep units, and all prep tables.
    • The following are in need of cleaning: 1. All floors under all equipment and walk-in cooler are heavily soiled. 2. Food splatter on the wall at the 3 compartment sink and prep table (with soiled cutting board). 4. Debris on ceiling vent over the prep sink.
    • The following are in need of repair: 1. One light out in hood system. 2. Light out over the prep table with soiled cutting board.
• Taco Bell #33522, 5511 Plank Road Fredericksburg, VA 22407
  
  • Date inspected: May 13
  • Total violations: 3
    • Observed several stainless steel containers stored stacked while wet.
    • Observed the caulking at the 3 compartment sink is in need of replacing, it is missing in several spots.
    • Observed the vent above the hot line requires cleaning
• Clubhouse Restaurant, 6437 Morris Rd Spotsylvania Courthouse, VA 22551
  
  • Date inspected: May 13
  • Total violations: 1
    • The ventilation hood and the hood filters were observed soiled with oil and debris.
• Karla on the "Go" (VA UA77-144), 7315 Drew Lane Fredericksburg, VA 22407
  
  • Date inspected: May 14
  • Total violations: 1
    • Observed employee not washing their hands for 20 seconds. Employee washed her hands for 5 seconds.
• Soulific Seafood (286-962), 6 Vaughn Ct Fredericksburg, VA 22405
  
  • Date inspected: May 14
  • Total violations: 5
    • Observed employee put on new gloves without washing his hands then dispensing shrimp with the gloves.
    • Observed that the single service to go trays were stored with the food contact surface facing upwards. The person in charge inverted the containers.
    • Observed that the test strips were wet therefore the sanitizer could not be tested.
    • Observed that the unit was leaking near the prep area.
    • Observed unused equipment stored inside of the mobile unit.
• Dominican Bites (VA 35-481), 2440 Harpoon Drive Stafford, VA 22554
  
  • Date inspected: May 15
  • Total violations: 3
    • Observed that the water temperature at the hand washing sink was at 71'F.
    • Observed the following foods cold holding at improper cold holding temperatures: 1) shredded chicken - 50'F; 2) cheese empanadas - 50'F; 3) shredded lettuce - 59'F; 4) tomatoes sliced - 50'F. The person in charge cooked the shredded chicken.
    • Observed single service use containers stored upright. The person in charge inverted the containers.
• Fredericksburg Food Co-op, 320 Emancipation Hwy Fredericksburg, VA 22401
  
  • Date inspected: May 16
  • Total violations: 2
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • The floors throughout the kitchen, especially underneath the equipment was observed soiled.
• Hyperion Espresso, 301 William Street Fredericksburg, VA 22401
  
  • Date inspected: May 17
  • Total violations: 2
    • Observed 6 portioned cups of plain yogurt (between 42-47F) at improper temperatures in the display cooler. Person in Charge discarded. (Corrected)
    • Observed 3 boxes of double wall paper hot cups being stored on the restroom floor. Relocated during inspection. (Corrected)
• Shandiz Kabob, 2983 Jefferson Davis Highway Suite # 104 Stafford, VA 22554
  
  • Date inspected: May 17
  • Total violations: 18
    • The person in charge could not provide documentation of employee health training. The person in charge provided an unsigned and outdated employee health policy. Provided updated employee health policy during the inspection.
    • Observed a food employee eating and drinking from an uncovered beverage container at a small prep table in the kitchen. Instructed the person in charge to clean and sanitize the table prior to next use.
    • Observed a food employee wash their hands and then proceed to dry their hands on their apron. Instructed the food employee to wash their hands
    • Observed the following: 1- Observed a food employee touch their hair and then proceed to the enter the prep cooler without washing their hands and 2- Observed a food employee clean the exterior of the tandoor oven with a soiled rag and then proceed to place seasoning on the naan dough without washing their hands between tasks. Instructed the food employees to wash their hands and the person in charge voluntarily discarded the dough for safety.
    • Observed absence of hand drying provision at the only handsink in the kitchen. During the inspection the person in charge placed disposable paper towels at the handsink.
    • Observed packaged cut raw lamb stored over cooked gyro meat and a covered container of raw chicken stored over uncut and cut produce in the 2 door upright cooler.
    • Observed Chlorine sanitizing solution in the sanitizer basin of the 3 compartment sink at 25 ppm and 90 degrees F. The sanitizing solution was discarded and retitrated to 100 ppm and 93 degrees F.
    • Observed interior of the microwave oven soiled.
    • Through discussion with the person in charge the tandoor oven mitt, which is in contact with Non-TCS foods is removed to the 3 compartment sink for cleaning and sanitizing every 2-3 days. Instructed the person in charge to remove the equipment for cleaning at least once every 24 hours.
    • Through observation during the inspection, the food establishment is not fully cooking the raw gyro meat cone and are removing the partially cooked cone and cooling for use on a anther day. The owner signed gyro spit procedures and the food establishment is not adhering to the requirements. Discussed the requirements and the person in charge voluntarily discarded the cone for safety. Discussed discarding any uncooked meat on the cone, or fulling cooking the meat to at least 155 degrees F and cooling.
    • Observed a spray bottle of chlorine sanitizing solution in the employee toilet room which was not labeled to identify the contents. During the inspection a food employee placed a label on the spray bottle.
    • Observed a spray bottle of multi-purpose cleaner stored hanging on a shelf which also hold single use articles. During the inspection a food employee discarded the spray bottle.
    • Observed multiple vials of employee medications/supplements stored on top of a prep table and the side of the prep cooler. During the inspection the employee medications were relocated to a small prep unit that is for employee use only.
    • Observed multiple boxes and cans of food stored on the floor under the large prep table.
    • The food establishment is reusing manufacturer containers of yogurt and spices for food storage. Instructed the person in charge to discontinue reuse of manufacturer containers to store food.
    • Observed the Chlorine test kit is discolored and the expiration date could not be ascertained due to the key code missing. Instructed the person in charge to purchase a new test kit.
    • Accumulation of grime and debris were observed on the following nonfood contact surfaces: Interior of refrigeration units, equipment at the cook line, exterior surfaces of the mixer and meat grinder.
    • Observed employee personal articles are stored throughout the food establishment. Discussed relocating employee personal articles to the small prep cooler which is used for employee's personal articles.
• Allman’s BBQ, 1299 Emancipation Highway Fredericksburg, VA 22401
  
  • Date inspected: May 17
  • Total violations: 14
    • Observed food employee touching his beard and multiple non food contact surfaces and not washing his hands.
    • Observed the warewashing employee wash their hands at the 3 compartment sink. EHS informed food employee that handwashing should only be done at handwashing sink. Warewashing employee rewashed hands before returning to work. (Corrected)
    • The following were observed soiled to sight and touch: 1. One knife on the magnetic strip. 2. Three bowls on the dry storage rack next to the prep table. 3. The fry cutter next to the oven mitts. During the inspection, the items were placed at the 3 compartment sink for cleaning and sanitizing. (Corrected)
    • Observed one container of minced pork at 131 F in the hot holding unit. PIC stated the food had been placed in the hot holding unit at 10:30am and during the inspection (3:02pm) it exceeded 4 hours. The food was discarded. (Corrected)
    • The following TCS foods were observed at improper temperatures in: The small reach in cooler: 1. One package of hot dogs between 44°F - 46°F. The walk-in cooler: 1. Nine packages of ribs between 45°F - 47°F. 2. Four packages of beef brisket between 47°F - 48°F. 3. One container of cole slaw between 45°F - 47°F. 4. One container of potato salad between 46°F - 47°F. 5. Three containers of green beans between 45°F. 6. Three containers of baked beans between 45°F. 7. Two containers of cheese sauce between 45°F - 47°F. During the inspection, the PIC discarded the food. (Corrected)
    • The cole slaw and shredded chicken for which time rather than temperature is being used as a control were not labeled or otherwise marked with a 4 hour cook, serve, or discarded by time. During the inspection, the PIC labeled the food with the 4 hour serve by time. (Corrected)
    • Observed several food employees working without hair restraints (hair and beard).
    • Observed several plastic food container lids and 1 gallon bottles of vinegar (ss articles) that had been washed and were being stored in the kitchen for reuse (based on conversation with food employees). During the inspection, the food employee discarded the ss articles. (Corrected)
    • Observed the following: 1. One stack of wet disposable aluminium pans on the top shelf of the dry storage rack next to the prep table. (Corrected). 2. Two stacks of disposable aluminium pans being stored in the outside dry storage room, next to wall with exposed insulation.
    • Observed the following in need of repair: 1. The interior surface of the chest freezer lid is cracked and being held with duct tape. 2. The interior of the microwave is peeling.
    • Observed drywall missing in the outside dry storage room.
    • The following are in need of cleaning: 1. The floor in the outside dry storage room. 2. The ceiling and walls in the smoker room.
    • The ventilation hood system over the fryer was observed heavily soiled.
    • The light intensity over the 3 compartment sink is 10.5 foot candles.
• Kentucky Fried Chicken #0161, 302 Hanson Avenue Fredericksburg, VA 22401
  
  • Date inspected: May 17
  • Total violations: 10
    • Observed a food employee scrub soapy hands for less than 5 seconds. EHS instructed the food employee to rewash hands and scrub soapy hands following proper handwashing procedures.
    • The following were observed: 1. Observes numerous sheet trays with a very heavy build up of grime and grease. Sheet trays are no longer cleanable, recommend replacing. 2. The interior surfaces of the microwave were observed soiled.
    • Observed the caulking at the 3 compartment sink area need replacing.
    • Observed severe build up of ice on the walls, floors, condenser vents/fans, shelves and door of the walk in freezer. Door is no longer able to seal close because of the build up.
    • The following non food contact surfaces were observed soiled and in need of cleaning: 1The shelves of the dry storage room. 2. The shelves and rolling racks in the raw chicken walk in cooler. 3. The non food contact surface of numerous sheet trays are heavily encrusted with grime and grease build up. 4. The vent next to the ice machine was very dusty. 5. The air curtains leading to the back room were soiled to the sight and touch.
    • Observed the air gap of the 3 compartment sink is less than 1 inch from the water supply inlet.
    • The coving tiles are severely damaged and loose in the walk in cooler, walk in freezer, raw chicken walk in, dish room area, back back kitchen area, soda room and utility closet.
    • The following were observed in very poor repair and/or severely damaged: 1. The ceiling of the dry storage room is caving in and coming undone. Damage is visible and extreme. EHS advised person in charge the dried foods and single service use articles should not be stored in the room until repairs are made. 2. The wall above the hot line is damaged and has visible holes. 3. Observed several loose ceiling panels loose in the dish room area. 4. The doorway by the back entrance has loose bricks at the floor junction. 5. The paint is chipping away at the wall next to the 3 compartment sink and the wall behind the handwashing sink, these walls are no longer smooth and easily to clean. 6. The cinder block walls of the dry storage are damaged, it is chipped and paint has peeled back in spots throughout the room. 7. The doorway of the soda room is damaged at the bottom portion on both sides.
    • The following were observed in need of detailed and deep cleaning: 1. In the dry storage room, the walls were observed soiled with food debris, the ceiling tiles were stained with severe black growth. 2. Walls of the drive thru area were observed soiled. 3. Floors of the walk in cooler, raw chicken walk in cooler, floors and floor drains of the dish room area are in need of deep cleaning. 4. The light shields throughout the facility.
    • The following were observed : 1.The ceiling panels used in the dry storage room are not smooth and easy to clean. 2. In the utility room by the kitchen the ceiling panels are damaged and insulation is visible. 3. The floors of the back room are rough and not cleanable. 4. The AC and area surrounding it are extremely soiled with black growth.

Here are the facilities that did not record any violations during their recent health department visit:

• Mian Noodle House
• The Soup & Taco II
• Quality Inn
• Mangoes
• Tailgaters Food Cart
• Beverley Ribinator BBQ & Grill Rental #2 (814-724TL)
• Smith Station Elementary
• Subway
• FXBG Axes
• Spotsylvania Elementary School
• Brookhaven Learning Academy
• Biscuit Batch (Commissary)
• FRED NATS Ballpark- Steak & Cheese
• Biscuit Batch (VA BSCT B)
• Creative Childcare Academy & Camp