Fredericksburg Restaurant Inspections: Roaches, Flies In Kitchen

FREDERICKSBURG, VA — Several facilities in the Fredericksburg area recorded violations during recent inspections from the Rappahannock Area Health District. Inspectors conducted the most recent visits between July 5 and July 11.

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.

The Virginia Department of Health only recommends restaurants have their permits suspended when "the continued operation of the foodservice presents a substantial and imminent threat to the public health."

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

• Ihop #3620, 16361 Gateway Lane King George, VA 22485
  • Date inspected: July 5
  • Total violations: 15
    • Observed an uncovered drink on a table in the kitchen. Drink was covered during inspection.
    • Observed several wiping cloths in the hand sink in the dish room. Cloths were removed during inspection.
    • During discussions with the cooks, it was learned that the in-use utensils were being cleaned at the end of each shift (every 5-6 hours). Explained that these utensils need to be cleaned at least every 4 hours.
    • The following food contact surfaces were observed soiled on the clean pot rack: 1-3 ladles on the clean pot rack, 2-2 pair of tongs, 2 stainless steel insert pans. Also observed that the cutting boards along the cook's line and the server's prep unit were heavily stained. All items were taken to the dish machine to be cleaned.
    • The interior surfaces of the ice machine were observed soiled.
    • Observed mashed potatoes (54'F), macaroni and cheese (54'F), sliced turkey (52'F), rice and barley medley (55'F) cold holding at improper temperatures in the line reach in cooler. Items were voluntarily discarded during inspection.
    • Improper methods used to thaw ROP salmon. The salmon was found thawed in the sealed ROP packaging. Salmon was voluntarily discarded during inspection.
    • Observed many wet wiping cloths stored on counters and equipment throughout the kitchen.
    • Observed several stainless steel pans that were stacked while wet on the clean pot rack.
    • The top door on the cook's line reach in cooler is warped and will not close tightly.
    • Observed several cutting boards that were scored and no longer cleanable.
    • The following non-food contact surfaces were observed soiled: 1-shelving throughout the kitchen, 2-the cook tops, 3-the outer surfaces of the microwaves, 4-the top of the dish machine, 5-the outer surfaces of the toaster, 6-the waffle makers, 7-the serving trays, 8-the up splash of the coffee maker, 9-the bottoms of the saute pans.
    • Observed a spray nozzle attached to the a hose attached to the mop sink faucet that was under pressure without a backflow protection device. Water was turned off and nozzle was removed during inspection.
    • Observed several leaking faucets in the kitchen.
    • The lids on the dumpsters were open.
• Chipotle Mexican Grill #218, 3051 Plank Rd Fredericksburg, VA 22401
  
  • Date inspected: July 5
  • Total violations: 4
    • Observed the presence of small flying insects throughout facility.
    • Observed a working food employee working while not wearing a beard restraint.
    • Observed above the mop sinks a missing ceiling tile with heavy dust accumulated.
    • Observed the following throughout the facility are in need of cleaning: 1.Walls behind prep stations 2. Floors 3. Ceiling tiles.
• Burger King, 740 Warrenton Road Fredericksburg, VA 22406
  
  • Date inspected: July 5
  • Total violations: 11
    • Observed the interior top portion of the ice machine soiled to the sight.
    • Through discussion with the person in charge the food thermometer is being sanitized only, absence of wash step prior to contact with food. Instructed the person in charge the food thermometer shall be cleaned and sanitized at least every four hours.
    • Through observation and discussion with the person in charge, the food establishment is using time as a public health control, in lieu of temperature control, for pasteurized liquid eggs for a period up to 4 hours. Current time as a public health control documentation, obtained on 7/5/2022, does not include this product. Observed the pasteurized liquid eggs on the counter at (60, 55 degrees F). The person in charge could not confirm how long the pasteurized eggs were out of refrigeration and discarded them for safety. Updated time as a public health control documentation during the inspection.
    • Observed presence of flying insects. Contact pest control for service.
    • Observed food employees without proper hair and beard restraints.
    • Observed both kitchen hand sinks and the mop sink are no longer sealed to the adjacent walls.
    • Observed accumulation of debris on the following nonfood contact surfaces: Inside convection oven, oil transfer receptacle including the wheels, shelving throughout, and backsplash of the dining room soda machine.
    • Observed long hose connected to a Y-connector at the mop sink with a sprayer attached in absence of an adequate backflow preventer (dual check valve with atmospheric vent). The water was turned off during the inspection and the operator removed the hose. Through discussion with the person in charge the hose is used to clean floors in the establishment. Backflow preventer handout was provided during the inspection. Install adequate backflow prevention device at the Y - connector.
    • Observed one peeling ceiling tile in the dry storage area and multiple cracked tiles in the base of the mop sink which also require grouting.
    • Observed the floors under equipment, floor drain in the drive thru beverage area and walls in food preparation areas in need of cleaning.
    • Observed hood vents above the fryers soiled to the sight.
• Crossroads 30/301 Restaurant, 31286 Richmond Turnpike Doswell, VA 23047
  
  • Date inspected: July 6
  • Total violations: 4
    • Observed a child in the kitchen. Person in charge was instructed to keep children out of the kitchen.
    • Observed interior surfaces of the ice machine that were soiled.
    • Observed frozen bacon sitting in standing water. Water was turned on during inspection.
    • There is no covered receptacle for sanitary napkins in the toilet room used by females.
• Extended Stay America Premier Suites, 1065 Hospitality Ln Fredericksburg, VA 22401
  
  • Date inspected: July 6
  • Total violations: 2
    • The test kit for the quaternary ammonium sanitizer expired in 2021.
    • Observed the following: 1. one wall panel missing behind the 3 compartment sink (person in charge stated it's been ordered) 2. caulking around the mop sink basin was cracked 3. caulking/molding around the wall panel behind the 3 compartment sink is missing (person in charge stared work order has been placed).
• Starbucks Coffee #2803, 1699 Carl D. Silver Pkwy Fredericksburg, VA 22401
  
  • Date inspected: July 7
  • Total violations: 2
    • Observed the following non food contact surfaces in need of cleaning: 1. racks above the 3 compartment sink 2. counter tops under ovens and areas around cutting board 3. up splash of the coffee brewers
    • Observed the following facilities in need of cleaning: 1. floor drains 2. floors throughout the facility 3. walls in the warewashing area 4. ceiling, food debris observed splashed and dust was observed 5. fan/ac vents in the bathrooms.
• Best Kabob Halal, 624 Garrisonville Rd Suite #110 Stafford, VA 22554
  
  • Date inspected: July 10
  • Total violations: 23
    • Absence of active managerial control observed during the inspection. The person in charge has failed to ensure employees are complying with the requirements of the VA Food Regulations. Observed temperature violations, absence of a sanitizer solution to properly sanitize food contact surfaces used with time/temperature control for safety (TCS) food, a lack of date marking, a lack of hand washing at required points during food preparation.
    • No certified food protection manager available.
    • Employee was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided an employee health policy sample.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. Person in charge was notified of the VA Food Regulations update on March 28, 2022.
    • Observed a food employee handle chemicals and soiled dishes then donned gloves and engaged in food preparation without first washing their hands. Employee was instructed to wash their hands.
    • Observed no paper towels at both hand washing sinks.
    • Observed food contact surfaces of the following items in need of cleaning: 1) containers, 2) dough mixer, 93) cooking utensils. Items were relocated to the 3 compartment sink to be washed and sanitized.
    • Per discussion with the person in charge the food contact surfaces for equipment and utensils with time/temperature control for safety (TCS) foods are not being washed every four hours or when contamination occurs as per the VA Food Regulations. The items get washed only once a day. EHS explained to the person in charge cleaning frequency of utensils and equipment with TCS foods.
    • Observed an employee wash dishes with soap in one basin, rinse with water in the second, and store the dished to dry in the third basin, failing to properly sanitize the equipment. Items were re-located to be washed and sanitized.
    • Observed the following cold holding at improper temperatures for over 7 hours at the display unit (49'F VDH thermometer) in the front of the house: 1) two stainless steel container of chickpeas (76-79'F), a stainless steel container of spinach (82'F).
    • A date marking system is not in proper use for the ready to eat time temperature control for safety (TCS) foods throughout the facility.
    • Observed two unlabeled spray bottles that contained chemicals near the 3 compartment sink.
    • The employee could not provide a thin probe food thermometer.
    • A splash guard is needed between the hand washing sink and the drain board by the sanitizer basin at the 3 compartment sink.
    • Observed several wet wiping cloths on the counter. The person in charge placed the wet cloths in the sanitizer bucket.
    • A splash guard is needed between the hand washing sink and the drain board by the sanitizer basin at the 3 compartment sink.
    • There was no sanitizer available in the facility at the start of the inspection. Only one employee was available in the facility- EHS provided two tablets of quaternary ammonium sanitizer to be used until bleach is provided on the following day.
    • No test kit is available onsite. Discussed purchasing a new test kit during the inspection.
    • Observed the following items in need of detailed cleaning: sprayer nozzle on the 3-compartment sink, all of the storage shelves to include those in the walk in cooler, exterior of all equipment.
    • No back flow prevention device at the Juice dispensing station that is connected to the main water line in the front of the house.
    • Direct connection exists at the 3 compartment sink sewer line.
    • Observed that the floors, walls, and ceiling are in need of detailed cleaning to include air vent covers throughout the establishment, walk in refrigeration floors, drain pipes under the 3-compartment sink, and light shields throughout the kitchen.
    • Observed that the ceiling tiles above the beverage station in the lobby are not smooth and easily cleanable.
• El Gran Charro Mexican Restaurant, 2834 Richmond Hwy Stafford, VA 22554
  
  • Date inspected: July 10
  • Total violations: 29
    • Observed absence of active managerial control during the inspection. The person in charge is not monitoring handwashing and glove use of food employees, cooling and cold holding of TCS foods, improper cooling methods observed, and absence of date marking system for TCS foods held longer than 24 hours. Requirements were discussed with the operator during the inspection. Discussed training of staff.
    • Through review of employee health documentation, the facility has not trained all staff (four employees based upon conversation with the person in charge). Food employees who have not been trained were not working during the inspection. Instructed the person in charge to ensure all food employees are trained on the employee health policy. The operator had unsigned copies of the employee health policy. Food employees working during the inspection were knowledgeable of symptoms and illnesses requiring reporting.
    • Observed two food employees lather their hands under running water. Hands were not effectively cleaned due to soap being flushed down the drain.
    • Observed a deep container of tortilla chips stored under the hot holding unit (close to the heating source) and trays of fried ice cream and bacon wrapped jalapenos in the walk in freezer uncovered. The foods were covered during the inspection.
    • Observed a food employee wearing single use disposable gloves rinse and dry their hands while wearing the gloves at the cook line hand sink. Informed the person in charge gloves are used for one task only. The person in charge instructed the food employee to remove gloves and wash their hands.
    • Through discussion with a food employee the food thermometer is being sanitized only, absence of wash and rinse step. Informed the person in charge the food thermometer is required to be washed and sanitized at least once every 4 hours when in use or more frequently if contamination occurs.
    • Observed stainless steel interior lip of the ice machine soiled.
    • Observed the following TCS foods improperly cooled inside the walk-in cooler: 1- Queso cheese (47 degrees F) which was prepared the evening prior. Observed the queso stored in a deep and covered plastic container. The person in charge reported temperatures are taken during cooling but could not provide a temperature log. The person in charge voluntarily discarded the TCS foods for safety.
    • Observed the following TCS foods cold holding at improper temperatures: 1- salsa (45-47 degrees F) and in house prepared ranch (47-50 degrees F) cold holding on ice at the beverage/server area. Observed inadequate ice being used to cold hold the salsa. During the inspection more ice was added. The person in charge reported the salsa was pulled from the walk in cooler at 10:30 a.m. Instructed the person in charge to cool to 41 degrees F, sell or discard salsa and dressing by 2:30 p.m. 2-Walk in cooler- 8-10 gallons of milk (48-50 degrees F), 10-12 bowls of flan in small round glass bowls (47-48 degrees F). The person in charge reported the milk was delivered prior to inspection and placed on ice. The flan was prepared the evening prior and was voluntarily discarded for safety. Instructed the person in charge to place TCS foods on ice, monitor food temperatures and contact technician for service. Recommend lowering temperature of the cooler to 38 degrees F. Observed water leaking from the ceiling which may indicate a mechanical issue.
    • Absence of date marking system for TCS foods held longer than 24 hours in the food establishment.
    • Observed cheese enchiladas and chili rellenos, which time is used as a public health control, were not marked to identify the discard time (4 hours). During the inspection the person in charge placed a note on the containers to identify the discard time (2:30 p.m.).
    • Eggs and steaks, which may be cooked to order upon a customer's request, are missing proper disclosure. Place an asterisk next to eggs and steak which directs customers to the consumer advisory reminder statement at the bottom of the menu.
    • Observed employee personal over the counter pain relievers stored on a shelf over the beverage/server prep table. The employee medications were removed during the inspection.
    • Observed improper cooling methods for both ambient and multi-stage cooling processes. Observed TCS foods stored in deep and covered containers for a variety of TCS foods including salsas, in house prepared ranch sauce, queso cheese, refried beans, and cut tomatoes. The person in charge reported temperatures are being monitored but could not provide a cooling log to verify temperatures. Discussed methods of facilitate rapid cooling such as using stainless steel prechilled containers, small portions, using ice wands and monitoring/documenting cooling temperatures via a log.
    • Observed multiple packages of raw tilapia thawed in the reduced oxygen packaging (ROP) in the 2 door reach in cooler. Observed the fish completely thawed during the inspection. The person in charge voluntarily discarded the fish for safety. Discussed cutting open the packages or removing the fish from the ROP environment.
    • Observed presence of flying insects in the kitchen. Contact pest control for inspection and service. The person in charge reported the air curtain above the back door is broken.
    • Observed packaged food being stored under leaking water in the walk in cooler. Water was observed dripping from the seams of the ceiling of the unit. Foods were relocated during the inspection. Contact technician for repair.
    • Observed food employees working in the kitchen without proper hair and beard restraints.Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, bear
    • Observed plastic and stainless steel food containers stacked while wet after chemical sanitizing.
    • Observed unwrapped straws stored in a container at the bar. Straws may be exposed to contamination by guests and staff.
    • Observed the temperature measuring device on the bar and kitchen low temperature dishwashers are not working, gauges are not accurate within the intended range of use. The bar dishwasher temperature gauge does not move during the wash/final rinse and the kitchen dishwasher temperature gauge was observed at 112 degrees F and health department thermo plate observed the temperature at 124.5 degrees F. Contact technician to evaluate.
    • Observed the cook line hand sink, 3 vat sink and the mop sink are no longer sealed to the adjacent walls.
    • Observed the following in poor repair: Rusted shelving including under prep tables, water leaking from the seams of the walk in cooler ceiling and inside the prep cooler, and rust build-up on the fan equipment in the walk in cooler.
    • Observed absence of dishwasher data plate on the bar dishwasher and the data plate on the kitchen dishwasher is no longer readable.
    • Observed accumulation and buildup of debris on the following nonfood contact surfaces: cooking equipment, gaskets, drip tray under the hood and dishwasher.
    • Observed oil storage receptacle stored on a grassy area by the dumpster enclosure.
    • Observed oil residue being stored in a large and uncovered plastic container in the refuse area. Instructed the person in charge to place the oil in the oil storage receptacle.
    • Floors, walls, ceilings and floors drains throughout the facility are in need of cleaning.
    • Observed the following in poor repair: Missing ceiling tile frames and gaps in ceiling tiles above the beverage/server area, gaps in the ceiling by conduit cables, holes in walls which plumbing tubing is placed and rusted and damaged door leading into the walk in freezer. Observed the bottom of the door is bent upwards and does not completely close.
• Sake Thai & Sushi Bar, 65 Dunn Drive Stafford, VA 22556
  
  • Date inspected: July 10
  • Total violations: 20
    • No certified food protection manager available.
    • Employee was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided an employee health policy sample
    • Observed the following: 1) a food employee handle soiled dishes then proceeded to engage in food preparation without first washing their hands. 2) a food employee handle soiled dishes the handled clean dishes from the food contact surface area without first washing their hands. Employees were instructed to wash their hands.
    • No disposable towels were provided a the hand washing sink near the warewashing station.
    • No soap were provided a the hand washing sink near the warewashing station.
    • The handwashing sink by the 3 compartment sink is in need of repair.
    • No parasite destruction letter available for raw seafood offered on the menu. PIC contacted the supplier to provide the required letter.
    • Observed raw shell eggs stored near ready to eat sauce in the walk in cooler.
    • Observed an employee wash stainless steel food container with soap, rinse with water, and store in the drying area, failing to properly sanitize the equipment. EHS informed the person in charge (PIC). Items were moved to be washed and properly sanitized.
    • Observed flour used with the raw tempura shrimp stored on a cart near the grill. Per discussion with the person in charge, the flour is stored on the cart for about 10 hours (open 11:00 am- close 9:00 pm) without being sifted. EHS explained necessary sifting frequency for flour (above 41'F) used with time/temperature control for safety (TCS) foods.
    • Observed wontons stored directly in a cardboard box that previously contained raw chicken in the chest freezer located by the hand washing skin near the grill. PIC voluntarily discarded the wontons for safety.
    • A date marking system is not in proper use for the ready to eat time temperature control for safety (TCS) foods throughout the facility.
    • Observed several dead roaches glued to the glue trap by the mop sink area.
    • Observed several roaches crawling in different areas in the kitchen throughout the kitchen and bar area. Person in charge (PIC) stated the facility is being monitored monthly by a pest control company, however, they could not provide an invoice. PIC will contact the company to come in more frequently until the issue is resolved.
    • Observed two boxes of meat stored directly on the floor in the walk in freezer.
    • Observed stainless steel food containers stacked while wet after on the warewashing shelving units above the 3 compartment sink. Containers were re-located in the washing basin to be washed and sanitized.
    • The handwashing sink by the 3 compartment sink is in need of repair.
    • Observed the chlorine test kit available onsite expired in 2022, PIC will obtain a valid test kit.
    • Observed the following non food contact surfaces in need of cleaning: 1) refrigeration units, 2) shelving units, 3) hood filters.
    • Observed the floor, walls (to include walk in cooler), and ceiling (to include light shields and vents) in need of cleaning.
• Oishi JP Inc., 1901 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: July 10
  • Total violations: 21
    • Observation: Observed lack of active managerial control based on the following: 1. Not mentoring cooling foods 2. Storage of raw over ready to eat foods 3. Employee hand washing 4. Food contact surface cleanliness 5. Knowledge of foodborne lionesses, etc.
    • Facility could not provide written documents on vomiting and diarrheal cleanup produce. EHS provided a sample.
    • Observed a food employee wash their hands while wearing gloves. After instruction from EHS the food employee removed the gloves and washed their hands.
    • Observed on the menu it states red snapper but through discussion with the person in charge tilapia is being offered as red snapper.
    • Observed the following foods in the walk-in cooler and the walk-in freezer uncovered. During the inspection a food employee covered foods. 1. Three sheet trays of sushi rolls 2. Pies 3. Raw pork
    • Observed raw shrimp, raw pork and raw oyster over a box of broccoli and shell eggs over a box of cabbage walk-in cooler. During the inspection, the food was relocated.
    • Observed a soiled knife and can opener. Items were removed during inspection to be washed and sanitized.
    • Observed the interior of the microwave in the sushi bar area is heavily soiled to sight.
    • Observed the interior of the ice machine heavily soiled to sight.
    • Observed the following foods in the walk-in cooler made the day prior to the inspection holding at improper temperatures. Person in charge voluntary discarded all foods. 1. Four large plastic containers of fried rice at 50 degrees 2. One large container of cooked breaded chicken at 48 degrees During the inspection foods displayed at the buffet line were ranging temperatures of 58-64 degrees F due to insufficient ice and decorations at the buffet line creating a barrier on the sushi serve platters. Through discussion with the person in charge it was stated foods at the buffet line do not set out for more than 1 hour. EHS advised to use time as a public health control for all TCS items.
    • All TCS food in the walk-in cooler were not date marked.
    • Observed on the buffet line raw quail eggs are offered to the public without a consumer advisory.
    • Observed the following nonapproved chemicals for restaurant use being used in the facility. Person in charge removed all the chemicals during inspection. 1. Super Lye drain cleaner 2. Bug spray
    • Observed numerous individual ROP salmons stored in the walk-in cooler thawing. During inspection a food employee removed the salmon from the ROP to finish thawing.
    • Observed several large container of spices and dry foods without a label.
    • Observed food employees working while not wearing hair restraints.
    • Observed several metal pans on the clean pan rack stacked wet by the dishwasher. A food employee removed the pans to be washed and sanitized.
    • Observed soup spoons in serve area with the food contact surface facing up. A food employee removed the spoons to be washed and sanitized.
    • Observed all nonfood contact surfaces throughout facility are in need of cleaning.
    • Observed all walls, floors and ceilings throughout facility are in need of cleaning.
    • Observed the following food employee items stored on or near food preparation areas. A food employee removed the items during inspection. 1. Beverages 2. Supplements 3. Lotion
• Buffalo Mo's Tap & Grill, 33 Wicomico Drive Stafford, VA 22554
  
  • Date inspected: July 10
  • Total violations: 5
    • Observed an employee handle chemical and tools then engaged in food preparation without first washing their hands. EHS instructed employee to wash their hands.
    • Per discussion with the food employee the food contact surfaces for the containers used to mix the cooked chicken (which is considered to be a time/temperature control for safety food) with the sauce get washed once every two days. EHS explained to the person in charge cleaning frequency of utensils and equipment used with TCS foods. Items were moved to be washed and sanitized.
    • Observed that the inside of the ice machine to be soiled. EHS instructed employee to drain and clean the unit.
    • Observed a large pan of cooked chicken wings (110-116'F) stored on top of the oven. Wings were cooked less than hour prior to temperature check. Chicken is being stored near the fryer for easy access during dinner time. EHS discussed used time as public health or obtaining a standing heat lamp. Chicken will be discarded before the allowable time to be left out of the refrigeration unit.
    • Observed the ceiling in the bar area to be non smooth and easily cleanable.
• Vinny's Italian Grill, 20 Plantation Drive Suite 135 Fredericksburg, VA 22406
  
  • Date inspected: July 11
  • Total violations: 2
    • Observed presence of dead flying insects on the front windowsill, electrical room and on small traps.
    • Observed presence of small flying insects in the dining rom (3-4), female toilet room (1) and back kitchen (3-4). Contact pest control for inspection and services as needed and provide copy of invoice.
• Subway (Bowling Green), 316 W Broaddus Ave Bowling Green, VA 22427
  
  • Date inspected: July 11
  • Total violations: 10
    • Observed an uncovered drink stored on the prep table. Drink was discarded during inspection.
    • Observed employee washing their hands for less that 5 seconds. Employee was instructed in proper handwashing techniques.
    • The back door of the facility is not self-closing.
    • Observed employees wearing watches and bracelets while preparing food.
    • Observed 2 employees preparing food without hair coverings.
    • The cutting boards along the deli counter are scratched and scored.
    • The nonfood contact surface of the garbage bag covering the slicer is not food-safe.
    • The water faucet on the 3 compartment sink does not appear to be working.
    • Both bathroom doors are not tight fitting and self-closing.
    • Observed cell phones and keys stored on the prep table and a handbag hanging from the clean pan rack.
• Kokee Tea, 1672 Carl D. Silver Pkwy Fredericksburg, VA 22401
  
  • Date inspected: July 11
  • Total violations: 4
    • Per discussion with the person in charge equipment that comes in contact with TCS food items (blender, spoons, etc.) currently only gets washed and rinsed in between uses. EHS discussed with the person in charge the need for wash rinse and sanitize step every 4 hours.
    • Observed food employee working while wearing wrist jewelry.
    • Observed leaking water from the fan/condenser inside of the walk in cooler, also observed an accumulation of water on the floor. All foods are covered in the walk in cooler and did not observe any immediate contamination from the water leakage. Highest recorded temperature of the walk in cooler was 44 degrees F. TCS items in the walk in cooler (milks) were relocated to a different cooler during the inspection.
    • Observed walls behind the 3 compartment sink, floor drain and mop sink basin in need of cleaning.
• Quality Inn, 543 Warrenton Rd Fredericksburg, VA 22406
  
  • Date inspected: July 11
  • Total violations: 3
    • Observed an employee handle chemicals then prepared waffle mix without first washing their hands. Employee was instructed to wash their hands.
    • Soap was not provided at the only hand washing sink in the kitchen. PIC provided soap.
    • Observed commercially processed pre cooked eggs (122-126'F) stored in hot holding unit in the buffet area. Eggs were placed in the unit less than an hour prior to temperature check. Eggs will be discarded if not used within 30 minutes when breakfast is over.

The following facilities did not record any violations:

• Warriors Heart Virginia LLC
• Curio Wine Bar & Tasting Room
• Ristorante Renato
• McDonald's #17539
• Cuppa Cheer - Tea Room & Gift Shop
• Subway #848