Front Door Left Open At Fredericksburg Restaurant: Inspection Report

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors visited 31 food establishments in Fredericksburg between Aug. 18-28, finding health code violations at 24 of them.

At one Fredericksburg restaurant, an inspector noted that the front door was left open, providing easy access for pests and vermin.

"Seal all openings so that they are weather tight and do not allow insects or rodents to enter," according to the inspection report. (Scroll to find restaurant violation highlighted.)

Scroll to the bottom of this story to view what types of violations inspectors report.

Here are the inspections reported between Aug. 18-28 by Rappahannock Area Health District inspectors.

Faryab Kabob

20 Plantation Dr 123 Fredericksburg, VA 22406
Status: Permitted

MOST RECENT INSPECTION
Full Service Restaurant | Routine
August 28, 2024

No Violations Reported

Moon Star

201 Kings Highway Suite #105 Fredericksburg, VA 22405
Status: Permitted

Full Service Restaurant | Routine
August 28, 2024

Observations & Corrective Actions

• Observed a food employee handle chemicals then handled food containers without first washing their hands. Discussed proper hand washing procedures with the employee. Employee was instructed to wash their hands. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• Observed several uncovered stainless steel containers of ready to eat food that were stored in the walk in cooler and the reach in freezer near the hallway door. Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• A date marking system is not in proper use for the prepared ready-to-eat TCS food throughout the facility. Corrective Actions: All TCS foods that are kept in the refrigeration units for over 25 hours shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1.
• Observed several single service articles boxes stored directly on the floor in the former dining room area. Corrective Actions: Single service articles shall be protected from contamination by storing them at least 6 inches off the floor.
• Observed the following: 1) non food grade bags used to cover food in the walk in cooler, 2) a to go menu used as a liner for the ready to eat eggrolls stored in the walk in cooler. Items were discarded. Corrective Actions: Food must be stored in a container that is constructed of food-grade materials to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• The following non food contact surfaces were noted with an accumulation of grime and debris: 1) interior and exterior of all cold holding units, 2) shelving units, 3) cabinets. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• Observed the walls, floors, and ceiling (including vents and light shields) throughout the facility; and WIC are in need of detailed cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Kid's Station Powered by KinderCare at Work

1100 Sam Perry Blvd Fredericksburg, VA 22401
Status: Permitted

Child Care Food Service | Routine
August 28, 2024

Observations & Corrective Actions

• Observed the following time/temperature control for safety foods (TCS) holding above 41 degrees F in the 2-door combination reach-in cooler & freezer: 1. Four low fat milk (gallon 1/2 full) 46-51 degrees F; 2. Two low fat milk (gallon 1/4 full) 50 degrees F; 3. Three whole milk (gallon 1/4 full) 45-52 degrees F; 4. One Ripple original unsweetened plant-based milk (48 oz 3/4 full) 51 degrees F; 5. One Ripple vanilla unsweetened plant-based milk (48 oz 3/4 full) 52 degrees F; 6. One Ripple original plant-based milk (48 oz 3/4 full) 48 degrees F; 7. One Fairlife whole milk (52 oz 3/4 full) 54 degrees F; 8. Six bags Yoplait Parfait Pro vanilla 46-52 degrees F; and 9. Six bags Yoplait Parfait Pro strawberry 46-51 degrees F. All items have been in the same reach-in overnight, some milks were taken out for the breakfast meal, but 30-45 minutes went by before rechecking them. The cooler thermometer went from 46 degrees F to 44 degrees F in that 30-45 minute timeframe. The person in charge voluntarily discarded items and will not put TCS foods in the unit until it holds foods at 41 degrees F or below. Corrective Actions: Cold hold time/temperature control for safety foods at 41 degrees F or below to inhibit the growth of harmful bacteria.
• The person in charge was unable to provide a measuring device for the high temperature dishwasher. Corrective Actions: In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
• The person in charge was unable to provide a valid test kit for the quaternary ammonium sanitizer. A sample amount was left with the person in charge. Corrective Actions: Obtain a valid test kit for the quaternary ammonium sanitizer.

Vinny's Italian Grill & Pizzeria

201 King's Highway Suite #103-104 Fredericksburg, VA 22405
Status: Permitted

Full Service Restaurant | Routine
August 28, 2024

Observations & Corrective Actions

• Observed a food employee handling soiled dishes and then handled clean dishes without first washing their hands. Violation was discussed with the person in charge. Employee was instructed to wash their hands. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• Observed the following cold holding at improper temperature overnight: 1) a small stainless-steel container of garlic in oil stored on the counter at 74 degrees F near the prep area. 2) a stainless-steel container of flour stored in the oven, person in charge stated that the flour comes in contact with raw chicken. The person in charge voluntarily discarded the items. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed four container of cooked lasagna and one bag of sliced deli meat that were stored in the walk in cooler and the cookline prep unit that were not date marked. The person in charge (PIC) stated the items had been stored in the unit for over 24 hours.PIC instructed of the food employees date mark all the items that weren't already date marked. Corrective Actions: Date mark the container of RTE time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maximum of 7 days with the day of preparation counted as day 1. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• Observed 2 thawed out pre-packaged sealed bags of tilapia in the reach in cooler near the deli meat slicer. Per instructions on the package, the tilapia must be removed from the package prior to thawing. Tilapia was discarded. Corrective Actions: Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediatley upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70°F for a time period that doesn't allow the thawed portions of the fish to exceed 41°F for more that 4 hours including the time to cool back down to 41°F in the refrigerator if not immediately cooked..
• The reach in cooler (44 degrees F) by the shelving units in the back of the house, 2) the salad perp unit (45 degrees F) in the front of the house, 3) and the dressing and dessert reach in cooler in the front of the house (43 degrees F) need to be evaluated. Corrective Actions: Equipment shall be maintained in good repair. Unused or non-functioning equipment shall be removed from the premises. Ensure the hood filters are properly inserted after while using the grill.

Bojangles 1273

9815 Hospital Blvd. Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
August 28, 2024

Observations & Corrective Actions

• Facility currently does not have a certified food protection manager. Corrective Actions: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
• Observed a food employee washing a pan inside the handwashing sink. EHS discussed with the employee, handwashing sink should only be used for handwashing only. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed a food employee at the drive thru window wearing gloves and handling money then proceed to prepared beverages without removing the gloves . During the inspection EHS instrusted the employee to remove the gloves and wash their hands before donning new gloves . EHS discussed with the person in charge and the employee proper glove use. Corrective Actions: Discard gloves once soiled.
• Observed serveral bags of macaroni and cheese inside a container at the prep sink thawing under running water at 80 degrees . Macaroni and cheese was at 62 degrees , through discussion with the person in charge thawing started at 9:00am . During the inspection foods were relocated to the walk-in freezer to rapidly cool to 41 degrees or below . Temperature of macaroni and cheese was checked at 10:40am and was at 39 degrees. Corrective Actions: Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process..
• Observed several flying insects throughout the facility. EHS advised the person in charge to contact the pest contact services the facility uses. Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• Observed a food employee not wearing a hair restraint while packaging foods in the drive thru area. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• Observed four food employee wearing wrist watches while preparing foods. Corrective Actions: Except for a plain ring such as a wedding band, food employees may not wear jewelry on their arms and hands while preparing food, including medical information jewelry.
• Person in charge could not provide a testing kit for the Kay Quat sanitizer .EHS provide a sample to the person in charge. Corrective Actions: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
• Observed the following non food contact surfaces in need of cleaning : 1. Interior of reach-in cooler(Drive thru) 2. Exterior of black plastic containers 3. Up splash of all coffee brewers. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed long hose with spray nozzle attached and connected to a Y-connector at the mop sink in absence of any additional backflow prevention device. Spray noozzle was laying inside the basin of the mop sink . During the inspection the hose and spray nozzel was disconnect. EHS provide a handout to the person in charge for the backflow preventer devise needed. Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
• Observed walls ,floors and ceilings (including air vents ) in need of cleaning. Corrective Actions: Clean floors, walls, and ceilings as often as necessary to keep them clean.

Baba Ganoush Mediterranean Grill

1115 Emancipation Highway Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
August 27, 2024

Observations & Corrective Actions

• This facility does not have a person that has a Certified Food Protection Manager (CFPM) certification. Get a CFPM certification as soon as possible. Corrective Actions: At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program.
• Person in charge was unable to provide a written and signed employees health policy. A sample policy was provided. The copy was signed by all employees when I brought back the report. Corrective Actions: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
• Observed the hand sink between the front and kitchen area had no paper towels. Corrective Actions: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• Observed the hand sink near between the front and kitchen had no soap. Corrective Actions: Provide soap for all hand sinks.
• Observed no containers of time/temperature control for safety foods, that were being held in the cooler for more than 24 hours, were marked with the date they were prepared. The facility does have a system of discarding all prepared foods every Friday, if not before. Corrective Actions: Date mark the container of ready-to-eat (RTE), time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maximum of 7 days with the day of preparation counted as day 1.
• Observed the following equipment in need of repair: 1. the faucet for the front hand sink has a piece missing and is loose; and 2. the shelving above the three-compartment sink is rusty; 3. reach-in freezer has ice build-up. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
• Observed the following non-food contact surfaces soiled: 1. the outside doors of the freezers and coolers; 2. the seals/gaskets of the freezers and coolers; 3. the inside shelves and bottom of the freezers and coolers; 4. the shelves above the three-compartment sink; and 5. the up-splash of the drink dispenser. Corrective Actions: Clean non-food contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• Observed the floor throughout the facility, especially under equipment, soiled. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Chick-Fil-A

4220 Plank Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Other
August 27, 2024

• No Violations Reported

Domino's Pizza

4211 Plank Rd D Fredericksburg, VA 22407
Status: Permitted

Carry Out | Routine
August 27, 2024

Observations & Corrective Actions

• Person in charge could not provide a signed employee health policy. EHS provided a sample to the person in charge. Corrective Actions: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus.
• Observed the following non food contact surfaces in need of cleaning: 1. Interior of prep cooler. Exterior of prep cooler 3. Grates inside pizza oven 4. Exterior of monitors above pizza prep station Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

J. Angela's Restaurant

4409 Plank Road Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
August 27, 2024

• No Violation Reported

Ferry Farms Elementary School

20 Pendleton Road Fredericksburg, VA 22405
Status: Permitted

Educational Facility Food Service | Routine
August 26, 2024

• No Violations Reported

Tokyo Express

5700 Salem Run Blvd #106 Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 26, 2024

Observations & Corrective Actions

• Observed inside the walk-in cooler packages of raw shrimp and raw beef stores inside the same container .During the inspection foods were separated. Corrective Actions: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• Observed a pest control device on the floor with dead insects attached. Device was discarded during the inspection. Corrective Actions: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• Observed the front door left open. EHS discussed with the person in charge closing the door door to prevent pest from entering the facility. Corrective Actions: Seal all openings so that they are weather tight and do not allow insects or rodents to enter.
• Observed the following equipment in poor repair: 1. All chest freezer have ice build up on the interior 2. All wired shevling throughout the facility is rusted. Corrective Actions: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• Observed the following non food contact surfaces in need of cleaning: 1. Exterior of cooking equipment 2. All shelving 3. Exterior of food storage containers. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• Walls, floors and ceilings throughout the facility are in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• Observed employees personal foods throughout the facility including the walk-in cooler and prep cooler. EHS discussed with the person in charge having a designated area food employees foods. Corrective Actions: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.

The Lodge at Moss Neck

19248 Tidewater Trail Fredericksburg, VA 22408
Status: Permitted

Caterer | Routine
August 26, 2024

• No Violations Reported

Fredericksburg Moose Lodge #1655

11917 Cherry Road Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
August 23, 2024

Observations & Corrective Actions

• Observed deli slicer heavily soiled. Through discussion with the person in charge the deli was not used the current day of the inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.

Popeye's Louisiana Kitchen

5611 Plank Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 23, 2024

Observations & Corrective Actions

• Observed four scoops and a spatula inside a dipping well of water at 80 degress. Untensils were removed from the dipping well during the inspection. Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
• Observed a long hose with a spray nozzle attached to the mop sink in absence of an adequate backflow preventer. The water was turned off during the inspection. Also observed the spray nozzle below the flood rim of the mop sink. During the inspection the hose with spray nozzle were removed . EHS will provide a handout for backflow preventers. Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system

George's Pizza

5306 Plank Road Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
August 23, 2024

• No Violations Reported

Popeye's Louisiana Chicken

10717 Courthouse Road Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
August 22, 2024

Observations & Corrective Actions

• The person in charge could not provide written procedures for clean-up of vomiting and diarrheal incidents and could not communicate verbally clean-up procedures. EHS provided a sample to the person in charge. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
• Observed multiple flying insects in the food establishment. During the inspection the back door was propped open which may contribute to the pest issue. Instructed the person in charge to contact pest control for inspection and service. Corrective Actions: Inspect premises on routine basis for the evidence of pests. .Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• Observed a long hose attached to a Y connector with a spray nozzle attached to the mop sink in absence of an adequate backflow preventer. The water was turned off during the inspection and the hose and sprayer were removed. EHS will provide a handout of backflow preventers. Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
• Walls, floors and ceilings throughout the facility are in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Sleep Inn

595 Warrenton Road Fredericksburg, VA 22406
Status: Permitted

Continental Breakfast | Routine
August 22, 2024

Observations & Corrective Actions

• Person in charge could not provide a thin probe thermometer. Corrective Actions: A. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Part III (12VAC5-421-260 et seq.) of this chapter. B. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish fillets.
• Observed boxed non TCS foods on the floor. Boxes were relocated. Corrective Actions: Food shall be protected from contamination by storing the food: 1. In a clean, dry location. 2. Where it is not exposed to splash, dust, or other contamination. 3. At least 6 inches (15 cm) above the floor.
• Observed wood chipping in the cabinets in the self service area. Corrective Actions: Equipment shall be maintained in a state of repair.
• Person in charge could not provide test strips for chemical sanitizer. Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
• Observed the floors underneath and behind equipment in need of cleaning in the main kitchen. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Taco Bell #17977

4720 Mine Road Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
August 22, 2024

• Observations & Corrective Actions

Harmony at Falls Run

60 Brimley Drive Fredericksburg, VA 22406
Status: Permitted

Adult Care Home Service | Follow-Up
August 21, 2024

• No Violations Reported

Urban Air Fredericksburg

4252 Plank Rd Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 21, 2024

Observations & Corrective Actions

• Observed several pizza racks in the kitchen that were soiled. Racks were taken to the 3 compartment sink to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The following non-food contact surfaces were observed soiled: 1- The top of the pizza oven, 2- the inner and outer surfaces of the hot holding units, 3- the interior of the pizza prep unit. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The hood filters on the pizza oven were observed soiled. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Hit the Spot Kitchen (WEPA1)

3318 Bourbon Street Fredericksburg, VA 22408
Status: Permitted

Mobile Food Unit | Routine
August 21, 2024

Observations & Corrective Actions

• There are bare wood surfaces in this unit that need to be sealed. Corrective Actions: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• The filters in the ventilation hoods are in need of cleaning. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Brock's Riverside Grill

503 Sophia Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
August 21, 2024

Observations & Corrective Actions

• Employee who was prepping food, shook inspector's hand, don gloves without washing their hands, and return to food prep. Employee wash told to wash their hands before returning to food prep and/or donning gloves. Corrective Actions: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device.
• There were no handwashing signs in either restroom in facility. Corrective Actions: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• The interior of the ice machine and the can opener blade was observed soiled. Both items were cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
• 22: 0820 (A2) The following TCS (temperature control for safety) foods were cold holding at improper temperatures in the cook's line prep unit: raw chicken (60'F), raw shrimp (58'F), potato salad (56'F), pico de gallo (58'F), cooked pork ribs (62'F), skirt steak (58'F) and beef & cheese eggrolls (59'F). All items had been in the prep unit overnight. Interior temperature of the prep unit was 58'F. All TCS items in the unit were voluntarily discarded. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• There are no temperature devices in the prep units on the cook's line. Thermometers were provided during inspection. Corrective Actions: Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature.
• The upstairs banquet food serving area dies not have sneeze guards to prevent the contamination of food. Corrective Actions: Protect food on display at the buffet by installing sneeze guards or other effective means to prevent contamination.
• Employees observed working in the food service area without proper hair restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• The hand sink in the kitchen needs to be remounted and re-sealed to the wall.
• Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• The cutting board(s) along the cook's line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrective Actions: Resurface the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• Observed the following non-food contact surfaces soiled: 1- the top shelf above the expo line, 2- the interior of the deep fryer cabinets, 3- outer surfaces of the hot holding cabinet near the cook's line, 4- the upsplash of the coffee and the tea makers, 5- the shelf under the steamer, 6- back and upsplash of the soda dispenser at the interior bar. Corrective Actions: Clean these surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The walls in and around the dishroom were observed soiled. Also, the floors at the inside and outer bars in the corners and under the equipment were observed soiled. Corrective Actions: Keep these areas clean to prevent harborage and breeding conditions for rodents and insects.
• Observed keys, cell phone and sunglasses laying throughout the kitchen during inspection. Corrective Actions: Provide lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
• Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. Also observed soiled ventilation hood filters on the cook's line. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
• The light intensity is below 50 foot candles where a food employee is working with food. Measured 28 foot candles in the kitchen. Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor

Basilico NY Deli & Italian Bakery

7013 Harrison Rd Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 21, 2024

Observations & Corrective Actions

• Observed the following improper use of gloves : 1. food employee washing dishes with gloves on then proceed to prepare foods . 2. Food employee drinking from person cup with gloves on then proceed to prepare foods. During the inspection both employees removed gloves and washed their hands before donning new gloves . EHS discussed with the person in charge proper glove usage. Corrective Actions: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• Observed dishwasher in use during the inspection . When EHS tested the sanitizer in the dishwasher 0 PPM measured. During the inspection the person in charge contacted Auto-Chlor to service the dish washer. Facility will be using the three compartment sink for all warewashing until the dishwasher is proper sanitizing. Corrective Actions: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.

Fish N Grill Deli

10908 Courthouse Road #105 Fredericksburg, VA 22408
Status: Permitted

Full Service Restaurant | Routine
August 21, 2024

Observations & Corrective Actions

• Employees observed working in the food service area without proper hair restraints. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.

Hit the Spot Kitchen

3318 Bourbon Street Fredericksburg, VA 22408
Status: Permitted

Carry Out | Routine
August 21, 2024

Observations & Corrective Actions

• Observed several broken or missing floor tiles in the kitchen. Corrective Actions: Repair or replace the floor tiles so it is smooth and easily cleanable.

Chick-fil-A

1094 International Parkway Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
August 20, 2024

Observations & Corrective Actions

Observed the following time/temperature control for safety foods (TCS) holding above 41 degrees F in the 2-door combination reach-in cooler & freezer: 1. Four low fat milk (gallon 1/2 full) 46-51 degrees F; 2. Two low fat milk (gallon 1/4 full) 50 degrees F; 3. Three whole milk (gallon 1/4 full) 45-52 degrees F; 4. One Ripple original unsweetened plant-based milk (48 oz 3/4 full) 51 degrees F; 5. One Ripple vanilla unsweetened plant-based milk (48 oz 3/4 full) 52 degrees F; 6. One Ripple original plant-based milk (48 oz 3/4 full) 48 degrees F; 7. One Fairlife whole milk (52 oz 3/4 full) 54 degrees F; 8. Six bags Yoplait Parfait Pro vanilla 46-52 degrees F; and 9. Six bags Yoplait Parfait Pro strawberry 46-51 degrees F. All items have been in the same reach-in overnight, some milks were taken out for the breakfast meal, but 30-45 minutes went by before rechecking them. The cooler thermometer went from 46 degrees F to 44 degrees F in that 30-45 minute timeframe. The person in charge voluntarily discarded items and will not put TCS foods in the unit until it holds foods at 41 degrees F or below. Corrective Actions: Cold hold time/temperature control for safety foods at 41 degrees F or below to inhibit the growth of harmful bacteria.

The person in charge was unable to provide a measuring device for the high temperature dishwasher. Corrective Actions: In hot water mechanical ware washing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

The person in charge was unable to provide a valid test kit for the quaternary ammonium sanitizer. A sample amount was left with the person in charge. Corrective Actions: Obtain a valid test kit for the quaternary ammonium sanitizer.

Falls Run Nursing & Rehabilitation Center

140 Brimley Drive Fredericksburg, VA 22406
Status: Permitted

Health Care Food Facility | Routine
August 20, 2024

Observations & Corrective Actions

• Observed the can opener and ice machine in need of cleaning. Can opener was removed for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the interior of the microwave in need of cleaning. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• Observed the following TCS foods held at improper cold holding temperatures in the homestyle refrigerator in the breakroom on the second floor: two turkey sandwiches (50 degrees F) and one milk carton (49 degrees F). Items had 1.5 hours to be brought down to 41 degrees F. Observed the refrigerator at 45 degrees F. The AC in the breakroom appeared not to be working, making the room warm. PIC relocated the foods to another working cold holding unit. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed all hand sinks in need of re-caulking. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. Spaced to allow access for cleaning along the sides, behind, and above the equipment. 2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch or 1 millimeter. 3. Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed the shelving over the steam tables and front hand sink rusted. Corrective Actions: Equipment shall be maintained in a state of repair.
• Observed the interior and exterior of all equipment, shelving throughout, fan on prep table, and upsplash of the tea machine in need of cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the grease receptacle on grass. Re-locate receptacle onto the concrete or asphalt. Corrective Actions: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
• Observed the floor drains, floors underneath equipment, and walls in need of detailed cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Formosa Cafe II

11027 Leavells Road Fredericksburg, VA 22407
Status: Permitted

Carry Out | Routine
August 20, 2024

Observations & Corrective Actions

• Person in charge certified food protection manager certificate expired 8/4/24. Facility currently does not have a certified food protection manager. EHS will provide a handout to the person in charge. Corrective Actions: At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
• Person in charge was unable to provide an employee health policy. EHS provided a copy to the person in charge. Corrective Actions: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
• Facility was unable to provide a clean up procedures for vomiting and diarrheal events. EHS provided a sample to the person in charge. Corrective Actions: Provide procedures for employees to follow wheb responding to a vomiting or diarrheal event that involves the discharge of vomitus or fecal matter onto surfaces in the food establishment.
• Observed inside the walk-in cooler raw chicken stored above ready to eat cooked noodles and cabbage . During the inspection chicken was relocated in the walk-in cooler. Corrective Actions: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
• Observed the following food contact surfaces soiled. Through discussion with the person in charge the following equipment had not been used the current day of the inspection . 1. Deli slicer 2. Mesh strainers (2) 3. Sheets pans (5) 4. Soup Laddles (1) Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• Observed a large stainless steel bowl of raw chicken being stored inside the trash can . The bowl was fitted around the rim and the bottom was inserted inside the trash can . During the inspection foods were removed and discarded .EHS discussed with the person in charge proper storage of foods. Corrective Actions: Food may not be stored under other sources of contamination.
• Observed a food employee scooping rice into a dispoable carry -out container without wearing a hair restraint. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• Observed all cutting broads are heavily scored and stained. Corrective Actions: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
• Observed the following non food contact surfaces in need of cleaning: 1. Exterior of cooking equipment 2. interior of prep cooler 3. Shevling Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• Observed at the cook line a hose with a sprayer attached , without any backflow preventer .Through discussion with the person in charge the hose and sprayer are used to clean around the cooking area . During the inspection person in charge removed both the hose and sprayer . EHS will provide a handout to the person in charge and advised the person in charge not to use until a backflow preventer devise is installed. Corrective Actions: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The water supply line shall be altered so that it doesn't hang below the flood level rim of the dipper well.
• Observed walls ,floors and ceilings in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

The Port Oysteria and Brewery

106 George St Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
August 19, 2024

• No Violations Reported

Hardee's Tidewater Trail #2026

11825 Tidewater Trail Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
August 19, 2024

Observations & Corrective Actions

• The cavity of both microwave ovens were observed soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed several employees preparing food without proper beard guards. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• The following non-food contact surfaces were observed soiled: 1-the outer surfaces of both microwave ovens, 2-the inner and outer surfaces of the biscuit reach in cooler, 3-all surfaces of the food pass-thru warmer, 4-inside of the breading reach in freezer, the shelves over the hot holding drawers. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• The floors under the equipment in the kitchen and the floor of the walk in freezer were observed soiled. Corrective Actions: Clean floors, walls, and ceilings as often as necessary to keep them clean.

Lin's Express

10853 Tidewater Trail Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
August 19, 2024

Observations & Corrective Actions

• There was no paper towel at the hand sink at the rear of the kitchen. Paper towel was provided during inspection. Corrective Actions: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• Observed 3 dented cans on the dry storage shelf. Cans were placed in the return area during inspection. Corrective Actions: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• The inner and outer surfaces of the salamander were noted in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The following prepared ready-to-eat (RTE) in the walk in cooler is not properly dated for disposition: 1- 4 containers of sweet and sour chicken, 2- 5 baskets of pork egg rolls, 3- 3 containers of cooked shrimp, 4- 3 containers of noodles. Items were dated during inspection.
• Corrective Actions: Discard the food at this time. Ensure all prepared RTE time/temperature control for safety (TCS) food is date marked at the time of preparation if the food is to be held for more than 24 hours.The food must be served, sold or discarded within 7 calendar days with the day of preparation counted as day 1. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• Observed food employees working without proper hair restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• Observed cases of paper towel and several cases of to-go containers stored on the floor directly across from the restrooms. Corrective Actions: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids.
• The plastic shipping wrap on the prep unit is not cleanable. Corrective Actions: Remove shipping plastic from prep unit.
• All of the wire shelving in the walk in cooler is rusted and corroded and is no longer cleanable. Corrective Actions: Replace the wire shelving to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The ventilation hoods and the filters in the hoods were observed heavily soiled with grease and grime. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

What Violations Do VDH Inspectors Report?

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. It 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 officials 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."

More Health Inspection Reports:

• Pesticide Devices Hanging In Bar Area Of Fredericksburg Restaurant
• Dead Petite Rodent Found In Food Prep Area At Fredericksburg Eatery
• No Bodily Fluid Clean-Up Plans At 2 Fredericksburg Restaurants: Report
• Dead Lizard On Rodent Trap Reported At Fredericksburg Restaurant
• Deep Fryer Grease Soiling Walls, Ceiling Tiles: Restaurant Inspections
• Flying Insets Reported Throughout Fredericksburg Eatery: Inspection
• Fake Crab Mislabeled On Menu Part Two: Fredericksburg Inspections
• 19 Violations Reported At Fredericksburg Restaurant: Health Inspection
• Imitation Crab On Menu As Authentic Crab At Fredericksburg Restaurant
• Bucket Of Bones Stored Uncovered In Freezer: Restaurant Inspections
• Source Of Mushroom Powder Questioned: Fredericksburg Food Inspections
• Milk Shake Dispenser Not Sanitized As Required: Health Inspections
• Swarms Of Flies In Cooking, Prep Areas At Fredericksburg Restaurant
• Flying Insects Reported At 4 Fredericksburg Restaurant Kitchens
• Chewing Gum, Eating In Food-Prep Area: FXBG Restaurant Violations
• Raw Shrimp Stored Next To Raw Chicken: Fredericksburg Restaurant Inspections