Fredericksburg Restaurant Inspections: Saithong Para Thai, J's Pizza

FREDERICKSBURG, VA — Several restaurants around the Fredericksburg area recorded violations during recent health department inspections. The most recent round of inspections occurred between March 23 and March 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.

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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:

• China Wong, 736 Warrenton Road #Suite 111 Fredericksburg, VA 22406
  • Date inspected: March 23
  • Total violations: 17
    • Observed a food employee label a bulk food storage container with their bare hands and then proceed to the cook line to prepare a food order without washing their hands. Instructed the food employee to wash their hands. Informed the person in charge employees are required to wash their hands when there is a change in task.
    • Observed containers of uncovered raw steak, chicken and cooked broccoli inside the walk in cooler. The person in charge covered the food containers during the inspection.
    • Observed containers of uncovered raw steak, chicken and cooked broccoli inside the walk in cooler. The person in charge covered the food containers during the inspection.
    • Observed a large quantity of cooked rice (53 degrees F) stored in a large and covered bowl inside the walk in cooler. The person in charge reported the rice was prepared the evening prior. The person in charge voluntarily discarded the rice for safety. Provided cooling handouts and discussed methods to achieve rapid cooling.
    • Observed inadequate cooling methods to cool cooked rice in the food establishment. Observed a large quantity of cooked rice (53 degrees F) which was cooled in a large and covered bowl. Discussed cooling rice is smaller portions to facilitate rapid cooling and provided cooling handouts and log sheet to monitor cooling of TCS foods to gain compliance.
    • Observed the back door does not have a tight seal, observed light emitting from the left hand side of the door. Recommend replacing gasket.
    • Observed soy sauce buckets stored on the floor by the dry storage room. Also observed a tray of uncovered cooling cooked chicken on a prep table less than 12 inches from the wash basin of the 3 compartment sink and observed a food employee begin to wash equipment during the inspection. Instructed the food employee to discontinue washing equipment until the cooked chicken is relocated to the walk in cooler to prevent contamination.
    • Observed food employees without proper hair restraints.
    • Observed the following in poor repair: Damaged base of the pork roaster, rusted shelving inside the walk in cooler/freezer and shelf under the table used to store the rice cooker, floor of walk in cooler has rust buildup, and damaged interior door of the walk in cooler.
    • Observed accumulation of debris on the following nonfood contact surfaces: Interior of refrigeration units including gaskets, exterior surfaces of the meat grinder and shelving throughout the facility.
    • Observed the back right lid of the oil receptacle outside the food establishment is bent, preventing closure on the top of the unit. Also observed the left side community dumpster is missing the top cover on the right hand side.
    • Observed the following area in need of cleaning: Floors under sinks, interior of mop sink, walls in the dry storage room and interior of ceiling light covers. Observed black mold-like build up on the walls in the dry storage room.
    • Observed the following in poor repair: Burned out ceiling lights, gaps in the cinderblocks in the dry storage room and seal toilet to the floor.
    • Observed maintenance tools stored on top of a prep table in the warewashing area and in a cup on a shelf over prep cooler #1.
    • Observed hood vent filters and drip tray soiled with food residue.
    • Observed 16.7 foot candles of light under the hood system and 7 foot candles of light inside the walk in freezer. Observed the hood system does not have shielded lightbulbs installed.
    • Observed employee personal articles such as cell phones and wallets on top of prep tables in the back of the house and warewashing area.
• Panera Bread #805, 1760 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: March 23
  • Total violations: 4
    • The following are in need of repair: 1. Cracked floor tile between dishwashing area and drive thru area. 2. The floor tile throughout the establishment needs re-grouting. 3. Lights out over the drive thru area. 4. Chipped wall corners throughout.
    • The floors, walls, and ceiling throughout the establishment are in need of major cleaning.
    • The interior surface of the dishwasher is soiled with food debris.
    • The 3 compartment sink is not sealed to the adjoining wall.
• Hampton Inn, 2965 Richmond Highway Stafford, VA 22554
  
  • Date inspected: March 23
  • Total violations: 4
    • Observed dispensing utensils that were dirty while in storage. The person in charge cleaned the utensils during this inspection.
    • Observed that the interior of the ice machine requires cleaning. The person in charge cleaned the machine during the inspection.
    • Observed waffle batter in the reach in cooler that measured 54'F and 2% milk on the bar that measured 54'F. The milk was replaced.
    • Observed that the quaternary sanitizer in the spray bottle and in the 3-compartment sink measured over 500 ppm. EHS demonstrated how to set up the sanitizer until the company can calibrate the system.
• Hazelwild Day Care Center, 5325 HARRISON ROAD Fredericksburg, VA 22407
  
  • Date inspected: March 23
  • Total violations: 1
    • Observed a metal wire rack holding clean equipment and the bottom shelf of prep table are rusted.
• Vocelli Pizza, 1911 Plank Road Fredericksburg, VA 22401
  
  • Date inspected: March 24
  • Total violations: 6
    • Person in charge provided EHS with an employee health policy but could not provide proof of acknowledgement and signature of the health policy by employees. During the inspection the person in charge went over the policy with a food employee.
    • Observed the following: the veggie slicer was left dirty from use earlier in the day and the blade of the can opener was soiled. Both items were moved to the 3 compartment sink for washing and sanitizing.
    • Person in charge could not provide a thin probe thermometer.
    • Observed 2 boxes of food stored on the floor of the walk in freezer. During the inspection the person in charge relocated items to the shelf.
    • Observed a wire rack above the 3 compartment sink and a wire rack holding clean equipment are rusted.
    • Person in charge could not provide a test kit for the chlorine sanitizer solution.
• Sakura Japanese Steak & Seafood House, 4540 Plank Rd A Fredericksburg, VA 22407
  
  • Date inspected: March 24
  • Total violations: 1
    • The following are in need of repair: 1. Red tape on corner of ice bin in the server area. 2. Gap between hood filters.
• J's Pizza & Subs Cafe, 20 Plantation Drive Suite #103 Fredericksburg, VA 22406
  
  • Date inspected: March 25
  • Total violations: 12
    • The person in charge (PIC) was unable to provide an employee health policy that meets the requirement as specified under 12VAC5-421-80. The policy provided only addressed Hepatitis A virus and Norovirus. EHS provided policy- employees read and signed policy during the inspection.
    • Observed a dented can that contained food stored in the dry storage area that wasn't separated from the other cans. The person in charge removed the can.
    • Observed several containers, a meat tenderizer hammer, and meat slicer soiled to the sight and touch. The person in charge moved the items to the 3 compartment sink to be washed, rinsed, and sanitized.
    • Observed the following time/temperature control for safety (TCS) foods cold holding overnight at improper temperatures: Prep unit across from fryers: 1) five bags of cooked rice (43-46'F); 2) four pieces of pre-portioned lasagna (42-44'F); 3) a large container of cut lettuce (47'F); 4) a large container of marinara sauce (46'F); 5) three bags of pre-portioned pasta ( 43-46'F). In salad prep unit: 1) four small containers of coleslaw (45-47'F); 2) five small containers of taziki sauce made with dairy (44-47'F); 3) unopened container of Greek yogurt (45-48'F), 4) several pre-portioned containers of caesar dressing that has to be refrigerated after opening per the instructions on the container (45'-47'F) and reach in cooler by prep line: Containers of sliced cheese (49, 52 degrees F). The person in charge reported the TCS foods in the 2 door reach in cooler have been in the unit overnight and the sliced cheese has been in the reach in cooler by the prep line for an unknown period of time. The person in charge discarded the items and and will discontinue use of the refrigeration units to hold TCS foods until evaluated by a technician.
    • The disclosure and reminder for the consumer advisory do not meet the food regulations requirements. Observed the following: 1- Cooked to order raw shelled eggs offered on the breakfast menu that didn't have an asterisk (*), 2- an asterisk (*) is not included next to the disclosure statement. The asterisks were added during the inspection.
    • Observed a bottle of all purpose cleaner stored next to single serve articles in the front of the house. The person in charge relocated the bottle.
    • Observed a soiled fan stored over ready to eat food in the kitchen. The person in charge removed the fan.
    • Observed the following: 1) the prep unit across from the fryer station; 2) the salad cooler need of repair; 3) two broken knives. The person in charge contacted the maintenance company to have a technician go to the facility to fix the units and discarded the knives.
    • Observed a non smooth unfinished wood being used as a divider in the kitchen and as a base for the homestyle freezer.
    • Observed the wired shelving unit, the lamps in the hot holding unit, the non food contact surface of the hot holding unit, fryer cabinets, and the exterior of the refrigeration unit in need of cleaning.
    • Observed a leak at the mop sink.
    • Direct connection exists at the 3 compartment sink sewer line. No air gap between the sink sewer line and the grease trap.
• Holiday Inn Fredericksburg, 20 Sanford Drive Fredericksburg, VA 22406
  
  • Date inspected: March 25
  • Total violations: 22
    • The person in charge could not communicate internal cooking temperatures of raw pork sausage and eggs, which are offered during breakfast, correct concentration of Quaternary Ammonium sanitizing solutions, and could not communicate how TCS foods are cooled from the cooked state and explain the correct contact time to sanitize food contact equipment in Quaternary Ammonium sanitizer. Discussed food safety risks during the inspection.
    • Upon arrival the facility did not have a designated person in charge. The only food employee working in the kitchen was designated by the front desk manager. The General Manager arrived at the end of the inspection and was informed a designated person in charge is required during hours of operation.
    • The food establishment does not have a certified food protection manager.
    • The person in charge could not provide documentation of employee health training but was knowledgeable of health reporting requirements.
    • Absence of hot water at the handsink by the walk in freezer, only the cold water is flowing at this sink. Instructed the person in charge to contact a plumber to restore hot water.
    • Absence of hand soap at the bar handwashing sink. The person in charge provided hand soap during the inspection.
    • Absence of hand drying provision at the bar handsink.
    • Observed a food employee use the same single use disposable gloves to touch the interior of the trash can and prepare to handle a container of biscuits. Instructed the food employee to remove the gloves and wash their hands. Informed the person in charge single use disposable gloves are to be used for one task only.
    • Observed the following TCS foods cold holding at improper temperatures: 1- Prep cooler #3- Container of diced tomatoes which was stored on top of other covered food containers (51 degrees F), cut lettuce (43 degrees F) and spring mix (51 degrees F) and 2- Display cooler - Single use container of milk (44 degrees F) and single use container of yogurt (45 degrees F). The person in charge reported the foods in prep cooler #3 were held in the unit overnight, observed the containers of lettuce overfilled. The person in charge reported the milk and yogurt have been in the unit since 6:00 a.m. and the temperature was taken at 10:20 a.m. Observed the display cooler temperature at 44 degrees F. The person in charge voluntarily discarded the foods/beverages for safety. Instructed the person in charge to discontinue holding TCS foods/beverages in the display cooler until evaluated by a technician.
    • Observed the following containers of TCS foods with a date of preparation which exceeded 7 days from opening/preparation: Commercially processed macaroni and cheese which was dated 3/18/22 and container of cut tomatoes with a preparation date of 3/16/22. The macaroni and cheese and cut tomatoes should have been discarded one and one and three days prior, respectively. Also observed multiple single use containers of milk in the walk in cooler which were not dated to identify the expiration date. Some containers were dated April 10, 2022 but others did not contain a date. The person in charge voluntarily discarded the milk containers which did not bear an expiration date.
    • Observed the following TCS foods were not labeled to identify the date of preparation or discard: Sliced turkey, opened container of commercially processed hummus, cut lettuce, spring mix and opened package of shredded cabbage The person in charge could not verify when the sliced turkey, cut lettuce and spring mix were placed in the refrigeration units and voluntarily discarded for safety. The person in charge reported the container of hummus and bag of shredded cabbage were opened the evening prior and placed a date on the packages.
    • Observed chemical spray bottle which was labeled as window cleaner but the person in charge reported was sanitizer. The person in charge correctly labeled the spray bottle during the inspection.
    • Observed an unopened bag of precooked cubed hash browns thawing on the prep cooler #1 cutting board. The person in charge reported it was taken out to thaw. Observed the hash browns still in the frozen state. The person in charge relocated the hash browns to the 2 door reach in freezer.
    • The person in charge could not provide a thin probed food thermometer to monitor internal temperatures of thin-massed foods.
    • Observed numerous boxes of food stored on the floor inside the walk in cooler and freezer and observed a pan of packaged pre-cooked beef on the floor of the walk in cooler. The person in charge elevated the pan of beef off the floor to prevent contamination. The person in charge reported the boxes of food in the refrigeration units was from a food delivery the day prior.
    • Observed stacks of plates on top of the prep tables and various dispensing utensils at the bar which were stored with the food contact surface facing upward and not protected from contamination. Discussed covering the top plate with plastic wrap and inverting the dispensing utensils to prevent contamination.
    • Observed the pressure gauge does not move during the final hot water rinse on the dishwasher. Instructed the person in charge to contact technician for repair or replacement.
    • Observed the Quaternary Ammonium test kit expired 12/1/2020. Instructed the person in charge to purchase a new test kit.
    • The person in charge could not provide an irreversible registering temperature indicator to monitor sanitization of the high temperature dishwasher.
    • Observed accumulation of debris on the following nonfood contact surfaces: Single burner next to the flattop, shelf under the flattop, pizza oven and interior door of the convection oven.
    • Observed the following areas in need of cleaning: Walls and floors at the cook line, and caulking at the dishwasher drainboard.
    • Observed 1 foot candle of light inside the walk in cooler.
• America’s Best Value Inn, 605 Warrenton Road Fredericksburg, VA 22406
  
  • Date inspected: March 28
  • Total violations: 5
    • Absence of hand washing soap in the kitchen 2 vat sink where employees are washing their hands. Instructed the person in charge to purchase hand soap.
    • Absence of handwashing sink in the breakfast area. The food establishment is using the 2 vat sink for handwashing and warewashing tasks. Informed the person in charge a handsink is only to be used for handwashing purposes. Recommended installation of a small 3 vat sink and designate one basin for handwashing.
    • The person in charge could not provide a food thermometer.
    • The person in charge could not provide food grade sanitizer to sanitize food contact equipment. Instructed the person in charge to purchase sanitizer.
    • The person in charge could not provide a sanitizer testing kit.
• Best Food Mart, 624 Garrisonville Rd Stafford, VA 22554
  
  • Date inspected: March 28
  • Total violations: 20
    • Observed that the employee present cannot explain the proper way to wash, rinse, and sanitize equipment. The employee does not know the food sources.
    • Observed that the facility does not have written procedures for cleaning up a bodily flud accident. EHS provided guidance from VDH.
    • Observed no paper towels at both hand sinks. The employe provided paper towels for the hand sinks.
    • Observed what appeared to be mold on the meat in the walk in cooler. The employee discarded the foods.
    • Observed uncovered foods in the walk in cooler. The employee covered the foods.
    • Observed that the microwave requires cleaning.
    • Observed that the ice machine, deep fryer baskets, and the stainless steel pans inside of the pizza over require cleaning.
    • Observed that the equipment stored near the 3-compartment sink requires cleaning. Observed that the kabob skewers require cleaning (corrected).
    • Observed the following in the walk in cooler cold holding at improper temperatues: yogurt - 47'F, raw beef - 46'F, chicken - 45'F. All the the foods were discarded.
    • Observed cut tomatoes, in-house made dressings, and sauces that were not dated for disposition.
    • Observed chemical spray bottles that were not labeled
    • The employee could not provide a small probe food thermometer.
    • Observed bulk flour and spices that were not labeled. Observed in-house sauces that were not labeled.
    • Observed mice droppings in the cabinets on the front line. Observed animal feces on the floor near the hot water heater
    • Observed foods stored on the floor in the walk in cooler.
    • Observed wet wiping cloths stored in water near the 3-compartment sink.
    • 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.
    • Observed that the sanitizer sink is directly plumbed to the grease trap.
    • 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, light shields throughout the kitchen.
    • Observed that the ceiling tiles over the new steamtable and mop sink are not smooth and easily cleanable.
• South Vietnam House, 1623 Carl D. Silver Parkway Fredericksburg, VA 22401
  
  • Date inspected: March 28
  • Total violations: 16
    • Observed the person in charge and kitchen staff have little to no knowlege on food safety, to include monitoring of temperatures, employees could not communicater having training on foodborne illnesses and symtpms, proper temperatures of cooking, cold holding, hot holding, reheating, thawing methods, employees were unable to communicate the most common food allergens, cleaning procedures of food and non food contact surfaces.
    • Person in charge was unable to provide an employee health policy. During the inspection EHS provided a copy of an employee health policy to the person in charge, policy was signed by employees
    • Observed a food employee wash hands by rinsing with water only. EHS demonstrated proper handwashing to employee. The food employee washed thier hands again.
    • Observed food debris in the handwashing sink of the kitchen. Food debris was removed from the handsink.
    • Observed a container of raw chicken stored above a box of green onions in the walk in cooler, and a container of raw calamari sitting above a container of cooked potatoes. During the inspection the raw foods were relocated.
    • Per discussion with the person in charge food contact surfaces( in use knives, and prep table) only get cleaned at the end of the day.
    • Observed the following: the interior surfaces of the ice machine were observed soiled, and the blade of the can opener was soiled. Can opener was relocated to the 3 compartment sink for rewashing.
    • Observed a container of white rice made the day prior was not reheated to the required temperature of 165 within two hours for hot holding. With a VDH thermometer the temperature of the white rice 114-126-140 degrees F. Temperatures were taken at 2pm, person in charge said rice was reheated at 11:30am. The white rice was discarded for safety.
    • Observed the following: 1. One container of bean sprouts (52 degrees F). Ice was added to the brean sprouts and they were relocated to a prep table cooler. 2. Two boxes of raw chicken (45 degrees F). 3.One box of raw shell eggs (46 degrees F). The boxes of chicken and raw shell eggs were sitting on the floor of the kitchen and had been received one hour prior to the inspection. Foods were relocated to the walk in cooler.
    • Observed the facility does not have date marking system for TCS foods made in the facility. Numerous containers of sauces were observed in the walk in cooler without any date marking. During the inspection the person in charge date marked TCS food items.
    • Observed the menu had no consumer advisory note. Per discussion with the person in charge beef products are permitted to be ordered made to order.
    • Observed the following: A bowl of shrimp, 2 brisket, 3 roast beef and a container of chicken thawing at room temperature. Foods listed were still frozen soild, EHS explained approved thawing methods. Foods were moved into the walk in cooler for proper thawing out.
    • Person in charge was unable to provide a thin probe thermometer.
    • Observed food employees working without a hair restraint.
    • Person in charge was unable to provide a test kit for the chemical sanitizing machine.
    • Observed walls and floors of the kitchen and floors of the walk in cooler and walk in freezer are in need of cleaning.
• Saithong Para Thai, 20 Plantation Drive 137 Fredericksburg, VA 22406
  
  • Date inspected: March 29
  • Total violations: 21
    • Absence of active managerial control observed during the inspection. Observed absence of a date marking system implemented for TCS foods, storage of raw animal foods over ready to eat foods in the walk in cooler, inadequate storage of toxins and the facility is holding TCS foods (flour used to bread raw fish and chicken) out of temperature control.
    • Through observation and discussion with the person in charge, food employees are using the back prep table to consume meals which is also used for food preparation activities. Observed an employees lunch in a bowl on the prep table during the inspection. Instructed the person in charge to clean and sanitize the table prior to next use and instruct employees to have meals in the dining room.
    • Observed raw shell eggs stored over packaged foods in the walk in cooler. During the inspection the shell eggs were relocated to prevent contamination,
    • Observed the interior surfaces of the ice machine soiled.
    • Observed the interior of the microwave oven soiled.
    • Observed the following TCS foods cold holding at improper temperatures: 2 door upright cooler: Half and half dairy creamer (49 degrees F) - observed seven containers on the top shelf of the unit and the person in charge reported they have been in the unit overnight. Observed the containers densely packed together. The facility is holding flour used to bread raw chicken and fish in a container at the cookline and are discarding it daily. Instructed the person in charge if they are using the flour to bread raw animal foods the flour needs to be held in refrigeration at or below 41 degrees F or use time as a public health control. The person in charge reported the flour was placed in the bowl at 11:00 a.m. and instructed a food employee to place a note to discard the flour at 3:00 p.m. Discussed use of time as a public health control. The person in charge voluntarily discarded the half and half containers. Instructed the person in charge to hold the dairy creamers in the walk in cooler.
    • Observed absence of a date marking system in the food establishment to identify the date of preparation or discard. Instructed the person in charge in house prepared and commercially processed TCS foods held longer than 24 hours in the food establishment are required to be date marked. Instructed the person in charge to implement a date marking system. Observed opened container of tofu in water which has been in the cooler since 3/22/2022 and should have been discarded on 3/28/2022. The person in charge voluntarily discarded for safety.
    • Observed package of fruit fly traps and handsoap stored over packaged food on a shelving unit in the dry storage area. During the inspection the person in charge relocated the handsoap and discarded the fruit fly traps.
    • Observed harboraging conditions in the food establishment including the following: Significant build-up of grime and debris throughout the facility and on food contact equipment, storage of equipment which is not being used and accumulating debris, and significant presence of dead crawling insects in the back of the house and observed one live crawling insect near the bar area. Contact pest control to conduct an inspection and treatment and remove harboraging conditions in the food establishment.
    • Observed dispensing utensils used to dispense rice stored in a container of water at 103 degrees F on the back prep table. The person in charge reported the utensils were placed in water at 11:00 a.m., instructed the person in charge to remove the utensils for cleaning at 3:00 p.m. Discussed storing the utensils in a clean and dry container and removing them for cleaning every 4 hours.
    • Through observation and discussion with the person in charge, the food establishment is reusing cans initially used to store peanuts and are reusing large plastic spice containers for food storage. Instructed the person in charge to discontinue reuse of manufacturer containers.
    • Observed numerous rolls of unwrapped paper towels stored on a shelf inside the employee toilet room. Discussed leaving the paper towels in the protective box/container to prevent contamination.
    • Observed noodles and vegetables stored in direct contact with plastic shopping bags which are not food grade. Also observed the facility is using a wicker basket to steam rice on the range. Observed the wicker basket on the range empty with rice residue. The person in charge voluntarily discarded the food stored in the plastic shopping bags. Instructed the person in charge to discontinue use of the wicker baskets which are not smooth or easily cleanable.
    • The person in charge could not provide a Quaternary Ammonium testing kit and the Chlorine testing kit expired in 2021.
    • The low temperature dishwasher is not meeting the temperature specifications posted on the data plate. After four cycles, observed the wash and rinse temperature is reaching 100 degrees F and the specifications indicate 120 degrees F. Contact technician for repair.
    • Observed significant accumulation of grime and debris on all food contact equipment, especially in the vicinity of the cooking equipment.
    • Observed the following in poor repair: Rubber coving tile has separated from the wall by the service sink, and numerous blown out ceiling lights throughout the facility.
    • Observed the entire facility in need of a deep and thorough cleaning.
    • Observed significant accumulation of equipment which the person in charge reported is not used in the food establishment. Discussed removing unused equipment from the premises.
    • Observed the hood vents, suppression system tubing and areas under the hood in need of a deep cleaning. Observed significant oily residue under the hood system.
    • Observed employee person articles (cells phones) stored on top of the back prep table and employee personal foods are scattered throughout the facility. Instructed the person in charge to designate an area to store employee personal articles and segregate and label employee's foods in one identified refrigerator.
• Montego Bay, Grille & Sports Bar, 9915 Southpoint Pkwy Fredericksburg, VA 22407
  
  • Date inspected: March 29
  • Total violations: 8
    • The person in charge has failed to ensure employees are complying with the requirements of the Regulations. Observed temperature violations of cold and hot holding time/temperature control for safety foods.
    • Person in charge was only able to provide a certificate of course completion, not a a certificate that states the person is a certified food protection manager.
    • No hand drying methods provided at the handwashing sink. The person in charge provided paper towels during the inspection.
    • Observed one beef patty hot holding at improper temperature (131-132'F), the person in charge (PIC) reported the patties are precooked and heated the oven and were placed in the hot holding unit for less than one hour. EHS instructed PIC to reheat the patty to 165'F. All the other patties in the unit were hot holding at the proper temperatures.
    • Observed the following time/temperature control for safety (TCS) foods cold holding at improper temperatures overnight in the walk-in-cooler: 1) one pot of curry goat (43-45'F); 2) one tray of Jerk chicken (43-44'F); 3) a deep pot of Oxtail (43-45'F); 4) two containers of sour cream (43-45'F), 5) a container of rice (45-46'F); 6) a container of goat broth (44-45'F); 7) a pan of macaroni and cheese (45-46'F). The person in charge discarded the items.
    • Observed the walk-in-cooler not working properly (45'F).
    • No chlorine test kit available.
    • Observed the walls throughout the facility in need of detailed cleaning.
• Stafford High School, 63 Stafford Indian Lane Fredericksburg, VA 22405
  
  • Date inspected: March 29
  • Total violations: 1
    • Observed a food employee handle the mop bucket and a wet floor sign then proceeded to engage in food preparation without first washing their hands and donning new gloves. The employee was instructed to wash their hands.
• Cedar Forest Elementary School, 3412 Massaponax Church Road Fredericksburg, VA 22408
  
  • Date inspected: March 29
  • Total violations: 2
    • No paper towels at handwashing next to ice machine. During inspection, the PIC provided paper towels. (Corrected)
    • Observed hand soap and paper towels at the prep sink. During the inspection, the PIC removed the hand soap and paper towels. (Corrected)
• Taste of Jamaica, 263 Garrisonville Road Stafford, VA 22554
  
  • Date inspected: March 29
  • Total violations: 5
    • Observed raw shrimp stored over cooked chicken in the walk in cooler. The PIC rearranged the items.
    • Observed foods in the walk in cooler that are not covered.
    • Observed that both microwaves require cleaning.
    • Observed that the fryer baskets and handles on the scoops for the bulk foods require cleaning. Items were cleaned during this inspection.
    • Observed that cooked rice and cooked oxtails are not dated for disposition.

Inspectors visited several locations that had flawless inspections. Here are the locations that recorded no violations:

• Thornburg Middle School
• Walker Grant Center
• Rocky Run Elementary
• James Monroe High School
• Clarion Hotel and Convention Center - Main Kitchen
• Team Carolina BBQ (TBD)
• Taste of Trelawny (UZN2834)
• Domino’s Pizza (CH)
• Chicken Run Express
• Massaponax High School
• Spotsylvania Elementary School
• Widewater Elementary School
• Bickford of Spotsylvania
• Battlefield Elementary School
• Courtland High School
• Battlefield Middle School
• Tito and Teresa Restaurant
• AG Wright/Garrisonville
• Courthouse Road Elementary School