Mac And Cheese Kept At Unsafe Temperature At Fredericksburg Eatery: Inspections

FREDERICKSBURG, VA — Health inspectors reported finding code violations at three of the Fredericksburg food establishments they visited between Feb. 21 and March 6.

The following businesses were cited for health code violations:

HCK Hot Chicken 10007 Patriot Highway, Suite 125, Fredericksburg, VA 22407

• A recent inspection revealed three primary areas requiring attention: temperature control, sanitation, and plumbing safety. Specifically, a container of mac and cheese was found at an unsafe temperature of 112°F (below the required 135°F), prompting the operator to reheat the product to 166°F and adjust the holding unit settings. Regarding general cleanliness, several non-food contact surfaces—including shelving, hood vent grates, the POS computer, fryer interiors, and equipment handles—were soiled and require regular cleaning to remain free of buildup. Finally, a plumbing violation was noted where a spray nozzle created continuous pressure on a hose bibb backflow preventer; the operator must either remove the nozzle after each use or upgrade to a dual check valve to ensure the water system remains protected. View Inspection Report.

Marib Restaurant, 27 South Gateway Drive, Suite 125, Fredericksburg, VA 22406.

• To address the inspection findings, the facility must implement a rigorous cleaning and storage protocol: all food-contact surfaces, including ice machines and microwaves, must be cleaned on a regular schedule, and the three-compartment sink must be used for sanitizing until the dishmachine is repaired. Food safety must be maintained by storing raw animal foods below ready-to-eat items, clearly date-marking prepared foods held over 24 hours, and installing sneeze guards on the buffet. Furthermore, the establishment must ensure employees wear proper hair restraints, protect preset silverware by wrapping or inverting it, resurface or replace heavily scratched cutting boards, and increase the cleaning frequency for all non-food contact surfaces and physical facilities to eliminate soil accumulation. View Inspection Report.

Mian Noodle House, 1005 Princess Anne St., 1st Floor, Fredericksburg, VA 22401.

• The inspection identified two primary safety concerns regarding food labeling and storage: the absence of date marking on ready-to-eat time/temperature control for safety (TCS) foods held over 24 hours and the lack of ingredient labels on in-house juices available for customer pickup. To address these issues, the facility must now mark all overnight TCS foods, including homemade sauces, with their specific discard dates to ensure proper rotation. Additionally, while the operator initially used single letters on juice bottle caps to identify contents, they corrected this by posting a laminated ingredient list at the customer display and ensuring every bottle was marked with the corresponding letter from that list. View Inspection Report

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