Fredericksburg Restaurant Inspections: Flies, Fishing Rods, & A Feminine Hygiene Product

FREDERICKSBURG, VA — Officials from the Rappahannock Area Health District inspected several restaurants across the region from Sept. 29 to Oct. 5. More than 20 restaurants recorded violations.

As coronavirus restrictions continue to fluctuate around the state, health inspectors are returning to conduct restaurant inspections in person. However, some visits, such as those for training purposes, can be conducted virtually.

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.

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.

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

• Celestino Restaurant, 18164 A P Hill Blvd Bowling Green, VA 22427
  • Date inspected: Sept. 29
  • Total violations: 1
    • Observed the interior of 1 microwave and 2 toaster ovens soiled.
• Botta Bing Bagel & Deli, 310 Garrisonville Road Stafford, VA 22554
  • Date inspected: Sept. 29
  • Total violations: 2
    • Observed that the back of the floor mixer requires cleaning.
    • Observed that the bleach sanitizing solution in the wiping cloth bucket measured over 200+ ppm. The person in charge remade the bucket.
• Beach Fries (VA FRY GUY), 10816 Tidewater Trail #1311 Fredericksburg, VA 22408
  • Date inspected: Sept. 29
  • Total violations: 1
    • The cutting board along the prep unit is heavily stained. Person in charge stated that he has ordered a new board.
• Capital Ale House, 917 Caroline St Fredericksburg, VA 22401
  • Date inspected: Sept. 29
  • Total violations: 5
    • Observed in house prepared garlic butter prepared from garlic roasted in the food establishment holding on a shelf along the prep line at 70 degrees F. The person in charge reported the butter was removed from refrigeration at 6:30 a.m. The person in charge voluntarily discarded the garlic butter for safety. Informed the person in charge the in house prepared garlic butter is considered a TCS food and shall be maintained at 41 degrees F or less unless a product assessment is provided.
    • Observed pickle buckets stored on the floor in the walk in cooler.
    • Accumulation of debris was noted on the following nonfood contact surfaces: Interior of fryer doors and base of the kitchen oven.
    • Observed the following in poor repair: Paint chipping on wall above food prep sink and floor tiles missing by the cooks line.
    • Observed the walls, floors and ceilings in the facility in need of cleaning.
• Nara Thai Cuisine, 432 Garrisonville Road Stafford, VA 22554
  • Date inspected: Sept. 29
  • Total violations: 12
    • Observed the employee handle the trash can with gloved hands then continue to prepare foods. Observed the employee put ground chicken into the wok for cooking then continue to prepare foods. EHS discussed this with the person in charge.
    • Observed uncovered foods in the sandwich prep unit, reach in freezer, and walk in cooler.
    • Observed the employee wash several pans, rinse them, and place them on the drying rack to air dry without sanitizing them.
    • Observed shrimp at 53'F and noodles at 62'F. Both items were placed in the refrigeration units.
    • The house-made curry sauces that were made on Sunday were not dated for disposition.
    • Observed scallops and mussels stored in undrained ice.
    • Observed foods stored on the floor in the walk in freezer and throughout the facility.
    • Observed single service to go trays and containers that were stored with the food-contact surfaces facing upwards.
    • Observed numerous dispensing utensils that were stored with the food-contact surface facing upwards.
    • Observed a wiping cloth used underneath the cutting boards.
    • Observed that the vegetable strainer and the handle on the reach in freezer are in disrepair. Observed a large amount of water inside of the sandwich prep unit.
    • Observed that the floors, walls, and ceiling throughout the facility is in need of detailed cleaning to include the air vent covers in the walk in cooler and walls beside the wok station.
• Otani Japanese Steakhouse, 12131 Amos Lane Fredericksburg, VA 22407
  • Date inspected: Sept. 30
  • Total violations: 17
    • The person in charge could not provide copies of signed employee health documents during the inspection. A copy of the policy was posted on the wall but verification employees have been trained was not confirmed during the inspection. The person in charge was knowledgeable of health reporting requirements. Provided a sample employee health policy during the inspection.
    • Observed approximately 6 containers of shucked scallops in the walk in freezer bulging with the food exposed. Observed presence of freezer burn on the scallops. The person in charge segregated and labeled the the containers "Do not use, return to vendor".
    • Observed the following food contact equipment soiled to the sight: Bowls stored on shelf above the 3 vat sink, two large whisks in a container near the dishwasher drainboard, multiple stainless steel containers on shelf above the 3 vat sink and prep area. All soiled equipment was removed to the dishwasher for cleaning.
    • Observed the interior of the microwave oven soiled.
    • Observed the following TCS food cold holding at improper temperatures in the 2 door upright cooler: Raw scallops (44 degrees F), raw shrimp (43,44 degrees F), raw chicken (44 degrees F), raw shrimp (46 degrees F) and raw lobster tail (48 degrees F). The person in charge reported the food has been in the unit overnight and voluntarily discarded for safety. The temperature in the unit was lowered during the inspection and at the conclusion of the inspection the unit was observed at 38 degrees F.
    • Observed multiple containers of in house prepared teriyaki sauce (cooked product), yum-yum sauce in the walk in cooler and salads in the beverage cooler were not labeled to identify the date of preparation or discard. The person in charge reported the salad and some of the teriyaki sauce were prepared the day prior and the yum-yum sauce and other teriyaki sauces were prepared on 9/27/2021 (four days prior). The person in charge placed date labels on the containers.
    • Observed working containers of teriyaki, soy sauce and oil in the kitchen were not labeled to identify the contents.
    • Observed presence of numerous small flying insects in the kitchen. Instructed the person in charge to contact pest control for inspection and service as needed.
    • Observed container of soy sauce on the floor by the kitchen handsink and multiple soy sauce containers on the floor of food dry storage area. The person in charge relocated the containers during the inspection.
    • Observed 3 wiping cloths held in Chlorine sanitizing solution at 25 ppm and 70 degrees F. The person in charge discarded the sanitizer and set up new solution observed at 100 ppm.
    • Observed stainless steel containers stacked wet after sanitizing on shelving unit at the prep area.
    • Observed multiple cutting boards heavily scratched and scored stored on shelving unit by the 3 vat sink. The food contact surfaces are not smooth and easily cleanable.
    • Observed the pressure gauge on the high temperature dishwasher did not move during the final rinse cycle. The gauge appears broken. Discussed contacting technician for repair or replacement during the inspection.
    • Accumulation of debris was noted on the following nonfood contact surfaces: Shelving areas throughout the facility, pre-wash spray nozzle, drain under the dishwasher, inside fryer doors, exterior of the right side ice machine filter.
    • The following were observed in poor repair: Reseal coving tiles under the dishwasher, multiple blown out ceiling lights throughout, ceiling in the women's toilet room is peeling/separating.
    • The following areas were noted in need of cleaning: Floors and walls throughout the facility, caulking along the 3 vat sink, and interior of ceiling light covers throughout the facility.
    • Observed employee foods in multiple coolers and dry storage areas which were not segregated or labeled from food used for customers. Instructed the person in charge to segregation and label employee foods in one area to prevent accidental misuse.
• The Pig Pitt, 1017 Sophia Street Fredericksburg, VA 22401
  • Date inspected: Sept. 30
  • Total violations: 7
    • Observed two pork butts reheated to the improper temperatures within the two hour time frame (pork temperatures ranged from 130-150 degrees). Per discussion with the person in charge, pork butts were reheated 2.5 hours from time of inspection. During the inspection the person in charge discarded the pork butts for safety. EHS discussed proper reheating temperatures with person in charge.
    • Observed dead insects inside the light shields.
    • Observed gaps at the back screen door.
    • Observed ice scream scoop being stored in water in between uses. During the inspection EHS discussed proper methods of storing in use utensils with the person in charge. Person in charge will store ice scream scoops in the ice cream unit.
    • The floor of the back kitchen is not smooth and easy to clean.
    • Observed the following in need of cleaning: ceiling of the walk in cooler, ac vents throughout facility.
    • Observed the following in need of repair: ac vent in mens bathroom, ceiling tile missing in women;s bathroom (corrected during inspection).
• Stafford County Head Start, 610 Gayle Street Fredericksburg, VA 22405
  • Date inspected: Sept. 30
  • Total violations: 5
    • Observed back braces and glasses stored in a plastic bag hanging on shelving unit used to store boxes of single use food storage bags. The equipment was relocated to the employee toilet room storage area during the inspection.
    • Observed multiple trays of prepared cheese sandwiches next to the convection oven holding at 65 , 57 degrees F. The person in charge reported they were pulled from the walk in freezer at 9:30 a.m. to thaw prior to reheating, temperatures were taken at 10:10 a.m. The person in charge reported they are pulled prior to reheating in the oven. Discussed pulling foods closer to cooking time to prevent TCS foods from reaching temperatures above 41 degrees F. All cheese sandwiches were placed in the oven within 30 minutes for reheating.
    • Observed yogurt in the 2 door upright cooler at the service line holding at 44 and 49 degrees F. The person in charge reported the food was in the unit overnight and voluntarily discarded for safety.
    • Observed a food employee using a wiping cloth held in Quaternary Ammonium sanitizing solution at the prep area with their bare hands and then proceed to handle clean linens without washing their hands. Instructed the food employee to wash their hands.
    • The facility does not have a certified food protection manager with a current certificate. The person in charge's certificate expired 8/27/2019. The facility sometimes conducts multi-stage cooling of TCS foods. The person in charge reported she is waiting for information on scheduling a class.
• Four Seasons Family Restaurant, 5201 Jefferson Davis Highway Fredericksburg, VA 22408
  • Date inspected: Oct. 2
  • Total violations: 4
    • Observed beef at 63'F and boiled potatoes at 65'F cold holding at improper temperatures. The person in change placed the items in an ice bath.
    • Observed trash bags used to cover the raw beef. The person in charge removed the trash bags.
    • Facility did not have test strips available. EHS provided some test strips.
    • Facility did not have any sanitizer available. The person in charge borrowed some from another vendor on site.
• Moya's Cuban Creations (NH T639248), 27 McWhirt Loop #110 Fredericksburg, VA 22406
  • Date inspected: Oct. 2
  • Total violations: 1
    • Observed employees working without beard restraint.
• J. Angela’s Restaurant, 4409 Plank Road Fredericksburg, VA 22408
  • Date inspected: Oct. 2
  • Total violations: 2
    • Observed tomato sauce at 42'F and horchata at 45'f - cold holding at improper temperatures. The person in charge placed the items in an ice bath.
    • Observed that quaternary strips were used to test the bleach. EHS provided bleach test strips.
• Anthony Burns Elementary School, 60 Gallery Road Stafford, VA 22554
  • Date inspected: Oct. 4
  • Total violations: 6
    • The food establishment does not have a certified food manager. The person in charge hold a certified food manager certificate which expired in February 2021, she is awaiting information on scheduling a class. The food establishment conducts multi-stage cooling.
    • Observed a food employee lather their hands under running water; hands were not effectively cleaned due to hand soap being flushed down the drain. Discussed correct hand washing procedures and instructed the food employee to wash their hands.
    • Observed a food employee place soiled dishes on a rack to be run through the dishwasher, wearing single use disposable gloves, and then proceed to use the sample gloves to store cleaned and sanitized food contact equipment. Instructed the food employee to remove their gloves and wash their hands.
    • Observed the pressure gauge on the high temperature dishwasher does not move during the final rinse cycle. The pressure gauge appears to be broken. Contact technician for repair or replacement.
    • Observed an Quaternary Ammonium test kit on the premises which expired in 2019. The person in charge reported new testing kits have been ordered.
    • Observed pre-wash spray nozzle resting below the flood rim of the pre-wash sink near the dishwasher. During the inspection the hose reel was raised creating an appropriate air gap.
• Battlefield Elementary School, 11108 Leavells Road Fredericksburg, VA 22407
  • Date inspected: Oct. 4
  • Total violations: 1
    • The drain pipe under the rinse sink of the 3 compartment sink is leaking.
• Hampton Oaks Elementary School, 107 Northampton Blvd Stafford, VA 22554
  • Date inspected: Oct. 4
  • Total violations: 5
    • Observed the interior of the ice machine soiled.
    • Observed numerous boxes of food stored on the floor of the walk in freezer.
    • Observed the following equipment in need of fix or replacement: 1.One reach in refrigerator (not in use) reading 53 degrees. 2. Two warmers (not in use).
    • The following were observed in need of cleaning: 1. Two mounted fans near dish machine area and above 3 compartment sink. 2. AC vent above dish machine area
    • Observed loose ceiling tiles in the dry food storage area.
• Dunkin Donuts, 2229 Plank Road Fredericksburg, VA 22401
  • Date inspected: Oct. 4
  • Total violations: 1
    • Observed a food employee rinse her hand at the 3 compartment sink. EHS informed the food employee on where to wash hands. During the inspection, the food employee washed at the handwashing sink.
• Curry & Kabob House - Indian Cuisine, 137 Spotsylvania Mall Dr Unit #8008 Fredericksburg, VA 22407
  • Date inspected: Oct. 4
  • Total violations: 1
    • Observed a box of portioned ground lamb being stored directly in take out plastic bags in the walk in freezer. EHS informed PIC of the proper way to store food.
• Subway (Massaponax), 4605 Southpoint Plaza Way Fredericksburg, VA 22407
  • Date inspected: Oct. 4
  • Total violations: 7
    • No disposable towels were provided at either of the hand washing sinks in the kitchen Paper towel was provided during the inspection.
    • The food contact surfaces of the equipment being cleaned in the 3 compartment sink were not observed sanitized. There was no measurable sanitizer in the sanitizer basin. Basin was re-filled with sanitizer at the correct concentration.
    • The following food item(s) were observed cold holding at the noted improper temperatures in the make line display case: pulled chicken (61'F), sliced cheese (66'F), sliced salami (61'F), tuna salad (65'F) teriyaki chicken (65'F) grilled chicken breast (59'F), sliced pepperoni (50'F), chicken strips (63'F), bacon (69'F), sliced salami (62'F) and deli sliced ham (57'F). When asked about the temperatures, the owner stated that they knew that the unit was not working but put food in it anyway because he had someone coming in to look at it. All food in the unit was voluntarily discarded during inspection. New food was brought out and placed on ice in the unit. An employee said that they would keep an eye on the temperatures. EH will make a visit to verify that the repairs have been made.
    • The cutting boards along the make line display case are scored and are not able to be cleaned.
    • The upsplash of the soda machine in the dining room was observed soiled.
    • The drain on the hand sink on the make line is clogged. The drain on the handsink in the back room is leaking.
    • The walls behind the 3 compartment sink and behind the prep table were observed soiled.
• Cancun Mexican Margarita Bar & Grill,625 Spotsylvania Mall Dr #625 Fredericksburg, VA 22407
  • Date inspected: Oct. 5
  • Total violations: 7
    • Observed a wiping cloth and a squeegee in one of the handsinks. Person in charged removed items and EHS discussed proper use of handwashing sinks
    • Observed two buckets and one sack of onions stored on the floor of the walk in cooler.
    • Observed boxes of single service use articles stored under missing and damaged ceiling tiles of the dry storage area.
    • Observed the following equipment are in need of repair: cooling holding drawers under cooktop, bottom reach in refrigerator. The following foods were observed cold colding at improper temperatures: In the cooling drawers under cooktop 1 pan chopped tomatoes (46 F), 1 pan fajita veggie mix (52 F), 22 wrapped fajita beef (52-53 F), 24 wrapped chicken breast (43-49 F), 2 pan raw shrimp (46 F), 1 pan of wrappred tilapia (47 F), 1 pan wrapped marinated chicken (50 F), 8 ribeye (46 F). In a bottom reach in refrigerator- 1 gallon milk (47 F), 43 containers of white sauce (43-49 F), 1 container of sour ream (44 F), 1 ranch gallon (47 F). During the inspection the foods listed were discarded for safety and person in charge will put in a service call for cooling drawers and bottom reach in unit.
    • Observed the food shelves of the walk in unit heavily rusted.
    • The following were observed in need of repair: 1-tiles above food prep table, 2-blown out light bulb under hood vent. 3-tiles of the dry storage area are not smooth and easily cleanable.
    • Observed exposed light bulbs in need of light shield covers in the dry storage room.
• Learn N’ Play Preschool and Children’s Center, 4600 Lee Hill School Drive Fredericksburg, VA 22408
  • Date inspected: Oct. 5
  • Total violations: 2
    • Chlorine sanitizer in the 3 compartment sink measured well over 200 ppm. Solution was diluted to 100 ppm during inspection.
    • Facility does not have a test kit to measure the concentration of the chlorine sanitizer.
• TGI Fridays #247, 1160 Carl D. Silver Parkway Fredericksburg, VA 22401
  • Date inspected: Oct. 5
  • Total violations: 7
    • Observed the following TCS foods holding at improper temperatures in the plate nacho cooler (bottom of the unit only): Shredded cheese (44 degrees F), diced tomatoes (45 degrees F), cut lettuce (47, 47 degrees F). The person in charge reported the TCS foods were pulled from the walk in cooler at 11:00 a.m. The facility will use time as a public health control for the unit until repairs are completed. During the inspection the person in charge placed a time sticker on the unit to discard TCS foods at 3:00 p.m. The top of the unit is holding appropriate temperature.
    • Observed 1 door upright freezer located near the beverage station is not maintaining TCS foods in the frozen state. Food temperatures were observed below 41 degrees F during the inspection. Instructed the person in charge to monitor food temperatures. The person in charge reported frozen foods are pull for peak service times until repairs are completed.
    • Observed stainless steel food containers stacked while wet after sanitizing on the warewashing shelving units. Discussed requirements with the person in charge.
    • Observed the Quaternary Ammonium testing kit expired March 2021. Discussed purchasing a new test kit during the inspection. The person in charge reported Quaternary Ammonium testing kits are on order.
    • The person in charge could not provide an irreversible registering temperature indicator to monitor sanitization of equipment in the hot temperature dishwasher. The person in charge reported an irreversible registering temperature indicator is on order.
    • Accumulations of debris were noted on the following non-food contact surfaces: Base of convection oven, shelving units, range burners, curtains of the dishwasher, pre-wash spray nozzle at the dishwasher, rack in the salamander, and soap dispenser in the back prep area by the three vat sink.
    • Observed the following in poor repair: Sealant between the coving and the wall at the fry station has become eroded, ceiling tiles is not sealed to the frame by the dishwasher and rusted ceiling tile frames throughout the kitchen.
• Stafford High School Culinary Arts, 63 Stafford Indian Lane Fredericksburg, VA 22405
  • Date inspected: Oct. 5
  • Total violations: 1
    • The person in charge provided Quaternary Ammonium testing kit which expired on September 2017. Instructed the person in charge to purchase a new test kit.
• Randolph's on the River, 136 Main Street Port Royal, VA 22535
  • Date inspected: Oct. 5
  • Total violations: 20
    • Observed the following personal belonging items stored near food and equipment: 1) a feminine hygiene product 2) medicine 3) jacket 4) three fishing rods.
    • Observed the hood filters in need of deep cleaning.
    • Observed the following: 1) broken wall by the door in the bar area in need of repair, 2) two light bulbs in the kitchen over the grill and one light bulb in the prep area that are not working.
    • Observed two mops not hung up to air dry.
    • Observed the ceiling air filters, light bulbs, walls, and floors throughout the facility to be soiled.
    • Accumulations of debris were noted on the following non-food contact surfaces: 1) Interior (including gaskets) and exterior of all reach-in-refrigeration units, 2) shelving units, 3) up splash of soda machine.
    • The reach in refrigeration unit in the back towards near the chest freezer was not holding temperature (65F).
    • Observed two bags of sugar stored directly on the floor. The person in charge relocated the bags.
    • Observed a large gap along the side of the rear door in the kitchen.
    • Observed many flies throughout the facility.
    • There was no temperature measuring device located in the prep unit and the three reach in refrigeration units.
    • Observed meat, scallops, and steak thawing on the counter. The person in charge placed them under running water.
    • Observed 2 bottles of stove cleaner stored on top of single service articles. The person in charge relocated the bottles.
    • Twice baked potatoes and hush puppies held using time control when no written procedures for the use of time as a public health control with time/temperature control for safety (TCS) foods are available. Proper written procedures will be provided to the person in charge.
    • Observed the following TCS foods cold holding at improper temperatures in the reach in refrigeration unit in the back of the prep area near the chest freezer. 1) A tray of individually wrapped barbecue pork 44F 2) Two containers of raw steak 54-57F, 3) Raw fish 62 F and a container of crab cake 67F in the other reach-in-cooler located across.
    • The following food items were found cold holding at improper temperatures in the reach in cooler: 1-raw steak (57'F), 2-cooked BBQ pork (60'F) and raw fish (62'F). Items were voluntarily discarded during inspection.
    • Observed the interior of the microwave was observed soiled.
    • The interior of the ice machine was observed soiled.
    • Observed uncovered flour and breading containers at the prep area in the back near the reach-in-coolers that were not actively being used. The person in charge covered the containers during the inspection. Discussed covering food containers during periods of inactively to prevent contamination.
    • Absence of active managerial control observed during the inspection. The person in charge is not aware of the proper thawing methods and is not monitoring temperatures of TCS food during cold holding and multiple refrigeration units were observed with cold holding capacity issues. Adequately train employees and monitor temperature of TCS foods during cold holding and cooling to prevent food safety risks.

A number of restaurants that were inspected did not have any of these violations. Many of these inspections are conducted as follow-ups, or risk factor assessments, as opposed to routine inspections.

• Vocelli Pizza
• Panera Bread University of Mary Washington / Sodexo
• Wendy’s (Caroline)
• Food For Functions by Michele
• Taj Indian Cuisine
• Benny Vitali’s
• Malawis Pizza (VA 257-929)
• Super Rico
• Dunkin Donuts
• McDonald’s Restaurant #1101
• Hard Times Café