Milk Shake Dispenser Not Sanitized As Required: Health Inspections

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors reported finding violations at seven of the food establishments they visited from May 17 through May 22.

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.

Recently, a health inspector reported learned from an employee at a Fredericksburg restaurant that the shake machine spindle, which touches ice cream, a dairy product, was not being sanitized every four hours as required by the health code. Instead, it was only washed, rinsed and sanitized once a day.

"Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth," the inspector wrote in their report

For more details about what constitutes a violation, visit the VDH website or scroll to the bottom of this story.

Here are the violations reported by the Rappahannock Area Health Department from May 17-May 22.

Worst Deli Cafe

1120 International Parkway #Suite 123 Fredericksburg, VA 22406
Status: Permitted

Fast Food | Follow-Up
May 22, 2024

• No Violations Reported

The Log Cabin

1749 Richmond Hwy Stafford, VA 22554
Status: Permitted

Full Service Restaurant | Routine
May 22, 2024

Observations & Corrective Actions

• Observed three food employees in the back of the house preparing food 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.

Doris E. Buffett Pool

1300 Dixon Street Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
May 22, 2024

• No Violations Reported

Lala's Fuzion LLC

9237 Kings Hwy King George, VA 22485

Status: Permitted

Fast Food | Routine
May 21, 2024

• No Violations Reported

Burger King # 1229

426 Kings Highway Fredericksburg, VA 22405
Status: Permitted

Fast Food | Routine
May 21, 2024

Observations & Corrective Actions

• Through discussion with the food employee the shake machine spindle, which is in contact with the ice cream (contains dairy) is not sanitized every 4 hours. Wash, rinse and sanitize step is conducted once a day. Instructed the person in charge to wash and sanitize the spindle at least once every 4 hours. Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
• Observed the single service articles stored with the food contat surfaces being exposed. Employee handled the container from the food contact surface. Items were inverted to portect the food contact surfaces. Corrective Actions: All single use and single service items should be presented so that only the handles are touched by employees or by self service customers. Lip contact surfaces should have original individual wrapper intact.
• Observed a Y connector at the mop sink that was connected to a water hose with a sprayer. An air gap or a proper backflow prevention device must be provided. 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 bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by: 1. Providing an air gap as specified under 12VAC5-421-2200;P or 2. Installing an approved backflow prevention device as specified under 12VAC5-421-2210.
• Observed the following in need of cleaning: 1) floors especially under the equipment and ceiling tiles to include vents. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Naz's Halal Food

5707 Plank Rd Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
May 21, 2024

• No Violations Reported

Chicken Run Express

10219 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted

Fast Food | Follow-Up
May 21, 2024

• No Violations Reported

Biscuit Batch (VA BSCT B)

4828 Southpoint Pkwy Fredericksburg, VA 22407
Status: Permitted

Mobile Food Unit | Routine
May 21, 2024

• No Violations Reported

Biscuit Batch (Commissary)

4828 Southpoint Pkwy Fredericksburg, VA 22407
Status: Permitted

Commissary | Routine
May 21, 2024

• No Violations Reported

Carrabba's Italian Grill

1951 Carl D. Silver Pkwy Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
May 20, 2024

Observations & Corrective Actions

• Observed no paper towels were available in the hand sink by the ware washing area. During the inspection paper towels were available. 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 upper interior areas of the ice machine require cleaning. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
• Observed one gallon of 2% milk (inside one of the coolers in the bar area) at 46 degrees F. Person in charge stated milk had been in unit since approximately 7am. During the inspection person in charge discarded the milk. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed cutting boards that were heavily scored and/or stained. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• Person in charge provided an expired text kit (2023) for the sink and surface 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 following non food contact surfaces that require cleaning: 1. non food contact surfaces of the floor mixer 2. food shelving throughout 3. upsplash of the coffee brewer 4. cart used to transport soiled dishes. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the following facilities that require cleaning: 1. floors underneath equipment 2. floor drains throughout 3. walls in the dishroom and walls behind food prep areas 4. floors of the walk in cooler and walk in freezer. Corrective Actions: Clean the physical facilities at times when foods are in protected storage and when food is not being prepared or served.
• Observed gaps with the vents on the hood system in the back kitchen area. Corrective Actions: Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.

Kentucky Fried Chicken #0159

2838 Richmond Hwy, Stafford, VA, USA Stafford, VA 22554
Status: Permitted

Fast Food | Routine
May 20, 2024

Observations & Corrective Actions

• Observed food employee not rinse hands before applying soap when washing hands. Employee was instructed to re-wash hands. Corrective Actions: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: 1. Rinse under clean, running warm water. 2. Apply an amount of cleaning compound recommended by the cleaning compound manufacturer. 3. Rub together vigorously for at least 10 to 15 seconds while: a. Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, b. Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers. 4. Thoroughly rinsing under clean, running warm water. 5. Immediately follow the cleaning procedure with thorough drying using a method as specified under 12VAC5-421-3030.
• Observed the can opener in need of cleaning. Can opener was removed for cleaning. Corrective Actions: Except when dry cleaning methods are used as specified under 12VAC5-421-1810, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: 1. At any time when contamination may have occurred. 2. At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles. 3. Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers. 4. At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To include equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment.
• Through discussion with the person in charge, the thin problem thermometer is only cleaned and sanitized with sanitizer. The thermometer needs to be washed, rinsed, and sanitized. Corrective Actions: The cleaning schedule is approved based on consideration of: a. Characteristics of the equipment and its use. b. The type of food involved. c. The amount of food residue accumulation. d. The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease.
• Observed two stainless steel containers of mac and cheese reheated to hot hold at 114 and 126 degrees F in the hot box. The containers were put in the unit 30 minutes prior to taking them out of the oven. Temperatures were taken again and were observed as followed: one pan of mac and cheese at 136(CP product) reheated within 2 hours in the hot holding cabinet and another pan of mac and cheese at 124 degrees which had another hour to reheat to 135 or above or discard. Corrective Actions: Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the department that has jurisdiction over the plant shall be heated to a temperature of at least 135°F (57°C) when being reheated for hot holding.
• Observed several large dead insects on the floor at the back of the basement. Observed water pooling towards the back of the basement, harborage conditions and gaps in the ceiling tiles throughout the basement. Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies. 2. Routinely inspecting the premises for evidence of pests. 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 12VAC5-421-3360, 12VAC5-421-3440, and 12VAC5-421-3450. 4. Eliminating harborage conditions.
• Observed several gaps in the ceiling tiles throughout the basement. Corrective Actions: Except as specified in subsections B through E of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls and ceilings. 2. Closed, tight-fitting windows. 3. Solid self-closing, tight-fitting doors.
• Observed several stainless steel and plastic containers wet while stacked on a shelf in the ware wash area. Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• Observed the following in poor repair: 1) condensation and gathering of water at the exterior floor of the basement walk in freezer. 2) ice buildup in the reach in freezer and door of the walk-in freezer. Corrective Actions: Equipment shall be maintained in a state of repair.
• Observed the following in need of re-caulking: 1) hand sink. 2) mop sink. 3) 3-comp sink. 4) wall-floor junction of the walk-in cooler. 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 following non-food contact surfaces in need of cleaning: 1) exterior and interior of all equipment. 2) up splash and of the inside soda machine. 3) interior cabinet below the inside soda machine. 4) shelving throughout. 5) shelving over the hot wells. 6) gaskets of reach in coolers. 7) exterior of hood system. 8) oil caddy. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed improper back flow prevention device attached a hose with a spray nozzle connected to a Y connector. The water was turned on and flowing through the hose with sprayer. The facility appears to have installed a hose bibb backflow preventer, however, backflow preventer information etched on the equipment is no longer readable. Provided backflow prevention handout to install dual check valve with atmospheric vent. 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 bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by: 1. Providing an air gap as specified under 12VAC5-421-2200. 2. Installing an approved backflow prevention device as specified under 12VAC5-421-2210.
• Observed the following in poor repair: 1) ceiling tiles over the walk-in freezer in the basement. 2) steps of the downstairs stairwell. 3) rusted lights and ceiling frames. 4) grout of the kitchen floor. Corrective Actions: The physical facilities shall be maintained in good repair.
• Observed the following in need of cleaning: 1) floors. 2) walls. 3) ceiling tiles. 4) celling vents. 5) ceiling frames. 6) floor drains. 7) mop sink basin. Recommend a deep cleaning of the facility. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Charlie's Crab House

633 White Oak Road Fredericksburg, VA 22405
Status: Permitted

Carry Out | Routine
May 17, 2024

• No Violations Reported

Mount Hope Christian Academy

6823 Harrison Road Fredericksburg, VA 22407
Status: Permitted

Child Care Food Service | Routine
May 17, 2024

Observations & Corrective Actions

• Observed a non kitchen staff employee enter the kitchen and touched unwrapped disposable plates without washing their hands. EHS discussed with the person in charge non kitchen staff should not be inside the kitchen. EHS advised the person in charge to post a signage on the kitchen door alerting (kitchen staff only inside the kitchen). Corrective Actions: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination;Pf
• The Person In Charge could not provide verification that the only two food employees has received training in the requirements of the employee health policy.EHS provided a sample to the person in charge .During the inspection both food employees signed the employee health policy. 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.

Panera Bread #1694

24 South Gateway Drive Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
May 17, 2024

Observations & Corrective Actions

• Observed the can opener in need of cleaning. Item removed to 3-comp sink for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed crumbled feta cheese at 43 degrees F in the pull out drawer on the cookline. The feta cheese was kept in the unit over night. The feta cheese was voluntarily discarded. Observed leak at the bottom of unit. Unit is will be serviced today. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed plastic containers wet while stacked in the warewash area. Items were removed for cleaning. Corrective Actions: After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining as specified in 40 CFR 180.940 before contact with food. 2. Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
• Observed the following in need of re-caulking 1) cookline handsink faucet. 2) 3-comp sink. 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 following in need of cleaning: 1) shelving throughout. 2) interior of reach in units. 3) encrusted baking sheets. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

McDonald's Restaurant #12769

4301 Plank Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
May 17, 2024

• No Violations Reported

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:

• 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
• Roaches Seen In Crate Of Onions; Microwave Soiled: Health Inspections
• Pizza Pans Heavily Encrusted With Debris: Fredericksburg Inspections
• Multiple Pizza Paddles Heavily Soiled: Restaurant Health Inspections
• No Vomit Clean-Up Plans Available: Fredericksburg Health Inspections