Restaurants & Bars

No Bodily Fluid Clean-Up Plans At 2 Fredericksburg Restaurants: Report

Between July 29-Aug. 2, Rappahannock Area Health District inspectors visited 19 restaurants, finding health code violations at 10 of them.

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FREDERICKSBURG, VA — Rappahannock Area Health District inspectors visited 19 food establishments in Fredericksburg between July 29-Aug. 2, finding health code violations at 10 of them.

Two Fredericksburg restaurants did not have written bodily fluid cleanup plans. Inspectors gave the offending restaurants the following corrective action to address the violations:

"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 vomiting or diarrheal event."

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

Here are the inspections reported between July 29-Aug. 2 by Rappahannock Area Health District inspectors.

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Tropical Smoothie Cafe

1460 Central Park Blvd #Suite #116 Fredericksburg, VA 22401
Status: Permitted

MOST RECENT INSPECTION
Fast Food | Routine
August 2, 2024

Observations & Corrective Actions

  • Observed the handwashing sink next to the 3-compartment sink had a scrub brush, 2 stainless-steel scrub pads, and a sponge in the basin, as well as the trash in front of it. All items were removed and the trash can was moved. Corrective Actions: A. A handwashing sink shall be maintained so that it is accessible at all times for employee use. B. A handwashing sink shall not be used for purposes other than handwashing.
  • Observed the interior of the ice machine lid and the plastic deflector soiled. The person in charge drained the unit and cleaned (wash-rinse-sanitize) the soiled areas. Corrective Actions: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food 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 the following time temperature control for safety foods holding above 41 degrees F in the three-door reach-in cooler: 1. four large bags of shredded parmesan cheese (53-55 degrees F); 2. four large bags of shredded mozzarella cheese (49-51 degrees F); 3. two large bags of shredded smoked cheese blend (51-53 degrees F); 4. seven individual portions of plain yogurt (56-57 degrees F); 5. three individual portions of chia oatmeal with coconut milk (54-56 degrees F). The following TCS foods were in the three-door prep cooler above 41 degrees F: 1. two small plastic containers of shredded smoked cheese blend (53-54 degrees F); and 2. three small plastic containers of shredded cheddar cheese (50-53 degrees F). All items had been in the unit overnight. All items were voluntarily discarded. Corrective Actions: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or less.
  • Observed the following fixed equipment not sealed to the wall: 1. the handsink next to the three-compartment sink; 2. the three-compartment sink; 3. the back splash area of the front hand and prep sink. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
  • The following equioment is need of repair or adjustment: 1. the three-door reach-in cooler has a rag on the bottom, half inside the reach-in and half on the outside of the door, the bottom half is in a medium sized plastic container full of water. This cooler is also reading at 46 degrees F; 2. the handles on the faucet for the hand sink, next the 3-compartment sink, are lose. The person in charge called for the cooler repair person to come in today. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
  • Observed the women's and men's toilet rooms do not have self-closing and tight fitting doors. Corrective Actions: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

White Oak Christian Academy, LLC.

299 White Oak Road Fredericksburg, VA 22405
Status: Permitted

Child Care Food Service | Routine
August 2, 2024

  • No Inspections Reported

McAlister's Deli

5621 Plank Rd Suite# 120 Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 2, 2024

Observations & Corrective Actions

  • Through discussion with a food employee the deli slicer when in use is not being washed,rinsed and sanitized every four hours. During the inspection the deli slicer was disassemble to be washed, rinsed and sanitized. 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 following foods inside the walk-in cooler at inproper tempratures . Foods were sliced the day of the inspection and placed in the walk-in cooler 10:21am , temperatures were taken at 2:35pm. 1. 3 pans of sliced precooked chicken (43-48 degrees) 2. 4 pans of sliced deli turkey (49-50 degrees ) Foods were voluntary discarded. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
  • 810 Facility is cooling deli meats after sliced in preportioned wraped paper then placing inside stainless steel pans wraped in plastic . EHS discussed with the person proper cooling methods. Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Observed a food employee washing potatoes with a cloth towel. EHS advised the food employees to use disposable towels to clean the potatoes. During the inspection the employee stopped using the cloth towel and discarded the potatoes. Corrective Actions: Linens or cloth napkins may not contact food unless they are used to line a container for the service of foods. Linens and cloth napkins must be replaced each time the container is refilled for a new customer.
  • Observed long hose attached to a spray nozzle attached to the mop sink, without correct backflow prevention. The mop sink had a vacuum breaker, however, a dual check valve is required for continuous pressure. Spray nozzle was removed removed during the inspection. The person disconnect the spray nozzle during the inspection . 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.
  • 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.

Wingstop

28 S Gateway Drive Suite #105 Fredericksburg, VA 22406
Status: Permitted

Fast Food | Pre-Opening
August 2, 2024

  • No Violations Reported

Commonwealth Senior Living at Fredericksburg

1001 Northside Drive Fredericksburg, VA 22405
Status: Permitted

Adult Care Home Service | Routine
August 2, 2024

Observations & Corrective Actions

  • Observed a hose stored in the mop sink basin that was attached to a Y connector without an air gap. The hose did not have a sprayer, therefore it was not under continuous pressure. The person in charge created the required air gap of a one inch between the hose and flood level rim. 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.

Mi Cocina Catracha 1601 (VA GEKEAB1)

10704 Courthouse Rd Fredericksburg, VA 22407
Status: Permitted

Mobile Food Unit | Pre-Opening
August 1, 2024

  • No Violations Reported

Days Inn

14 Simpson Road Fredericksburg, VA 22406
Status: Permitted

Continental Breakfast | Routine
August 1, 2024

Observations & Corrective Actions

  • Employee was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided a sample policy. Corrective Actions: Ensure training records are kept in a location where they are easily accessible within the establishment.
  • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. 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 five individual containers of strawberry yogurt (46-48 degrees F) cold holding at improper temperature overnight in the over the counter reach in cooler (43 degrees F) in the self serve area. Items were discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Observed the two home style refrigerators in the kitchen did not have internal thermometers. Corrective Actions: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
  • Observed the "over the counter reach in cooler" (43 degrees F) in the self serve area not maintaining a proper temperature of below 41 degrees. Corrective Actions: Ensure equipment is in good repair.
  • No valid food-grade sanitizer test kit available. Corrective Actions: Obtain a valid food grade sanitizer test kit in order to accurately monitor the sanitizer solution concentration to be used on food contact surfaces.
  • There was no sanitizer available in the facility at the start of the inspection. EHS provided some stermamine tables. Corrective Actions: Provide a food grade sanitizer to use on food contact surfaces during all hours of operation.

Harmony at Falls Run

60 Brimley Drive Fredericksburg, VA 22406
Status: Permitted

Adult Care Home Service | Follow-Up
August 1, 2024

  • No Violations Reported

McDonald's #34326

1 Village Center Drive Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
August 1, 2024

Observations & Corrective Actions

  • PIC could not provide written procedures for bodily fluid cleanup. Document provided. 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 wiping cloth buckets in front of the hand sink and equipment in the basin of the ware wash hand sink. Items were relocated. Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink shall not be used for purposes other than handwashing
  • Through discussion with the person in charge, the interior TCS surface of the milk shake machine is cleaned and sanitized once a week. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Observed the following TCS foods held at improper temperatures: 1) Several containers of cut lettuce (49-51 degrees F) and several containers of sliced cheese (50 degrees F) in the reach in cooler on the cookline. All foods were kept in the unit for more than 4 hours and were voluntarily discarded. 2) several milk bottles (50-52 degrees F) in the reach in cooler in the beverage station. All milk bottles were in the unit for more than 4 hours and were discarded. Call technician to get units serviced. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Observed several flying insects throughout the kitchen. 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;Pf and 4. Eliminating harborage conditions.
  • Observed the following equipment in poor repair: reach in cooler on the cookline, milk cooler in the drink preparation area, water leak at the plumbing of the back handsink, and gaskets of all coolers. Corrective Actions: Equipment shall be maintained in a state of repair.
  • Observed the following non-food contact surfaces in need of cleaning: 1) shelving throughout. 2) exterior of all equipment. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • Observed the floors underneath the equipment, mop sink basin, and floor drain underneath the soda machine in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Mi Cocina On Wheels

311 Edwards Drive Fredericksburg, VA 22405
Status: Pending

Mobile Food Unit | Other
August 1, 2024

  • No Violations Reported

Doveshack's Smoked BBQ #2 (DOVSHCK)

18 Brookshire Drive Fredericksburg, VA 22405
Status: Permitted

Mobile Food Unit | Follow-Up
August 1, 2024

  • No Violations Reported

6 Bears & A Goat Brewing Co.

1140 International Parkway Fredericksburg, VA 22406
Status: Permitted

Full Service Restaurant | Other
July 31, 2024

  • No Violations Reported

Little Caesars

282 Deacon Road, Suite #110 Fredericksburg, VA 22405
Status: Pending

Carry Out | Routine
July 31, 2024

Observations & Corrective Actions

  • Observed several large food containers stacked while wet after sanitizing on the warewashing shelving units near the 3 compartment sink. Discussed requirements with the person in charge. Containers were relocated to be washed, sanitized, and properly dried. Corrective Actions: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Panda Express #974

1680 Carl D. Silver Pkwy Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
July 30, 2024

Observations & Corrective Actions

  • Person in charge could not provide written documentation on the employee health policy. Document provided. 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
  • PIC could not provide written procedures for bodily fluid cleanup. Document provided. 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 food employee put soap on hands before rinsing 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.
  • 16: 1780 Through discussion with the person in charge, the food thermometer is only being cleaned with alcohol wipes.
  • Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Observed cleaned stainless steel containers soiled with debris in the warewash area. Containers were removed to 3comp sink for cleaning. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • Observed the cut beef on the serving line held improper hot holding temperatures 129-134 degrees. Corrective Actions: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 12VAC5-421-850 and except as specified in subsections B and C of this section, time/temperature control for safety food shall be maintained: At 135°F (57°C) or above, except that roasts cooked to a temperature.
  • Observed the following TCS foods held at improper cold holding temperatures in both prep coolers on the cookline: 1) several bags of cut cabbage in prep cooler 1 (49-51 degrees F), 3) cut cabbage and kale in prep cooler 2 (66 degrees F). 4) garlic oil in prep cooler 2 (65-66 degrees F). The food items had two hours to either be used up or put in the WIC to cool down to 41 degrees F. PIC stated the units will be serviced. Corrective Actions: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
  • Observed several stainless steel containers in the ware wash area wet while stacked after being cleaning. Containers were moved to the 3comp sink for cleaning. 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 equipment in poor repair: 1) hole in the interior ceiling of the microwave. 2) gasket of the WIC door. 3) both prep coolers on the cookline not maintaining temperatures. 4) cracked dial thermometer of the WIC. 5) cracked door of the prep cooler. Corrective Actions: Equipment shall be maintained in a state of repair
  • Observed the following non-food contact surfaces in need of cleaning: 1) shelving throughout. 2) interior of all cooling units. 3) wheels of cooking units. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • Observed the lid of the dumpster broken. Corrective Actions: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
  • Observed the exterior lid of the grease receptacle in need of cleaning. Corrective Actions: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
  • Observed the following in poor repair: cracked floor tiles throughout, missing grout in floor tiles, coving at the WIC, and rusted drain covers. Corrective Actions: The physical facilities shall be maintained in good repair.

Rosie's Pizza & Doener Kebab (VA92-589)

33 Perchwood Dr 101 Fredericksburg, VA 22405
Status: Permitted

Mobile Food Unit | Routine
July 30, 2024

Observations & Corrective Actions

  • Observed 4 soiled knives on magnetic knife rack. Knives were removed for cleaning. Corrective Actions: Food contact equipment shall be cleaned to the sight and touch.
  • Observed nonfood contact surfaces of pizza ovens a gyro spit soiled with encrusted debris. Corrective Actions: Ensure nonfood contact surfaces of equipment are free of soil and debris.

El Pino Mexican Restaurant

4211 Plank Road Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Follow-Up
July 30, 2024

  • No Violations Reported

Woodmont Genesis Health Care

11 Dairy Lane Fredericksburg, VA 22405
Status: Permitted

Adult Care Home Service | Routine
July 29, 2024

Observations & Corrective Actions

  • Person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Sample procedures were provided during routine inspection conducted on 4/22/2022 and 5/12/2023. EHS provided another sample procedures to the operator (corrected). 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 a food employee handle soiled dishes then clean dishes at the warewashing area. Observation 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.
  • Soap was not provided at the only two hand washing sinks in the kitchen. PIC provided soap at both sinks (corrected). Corrective Actions: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Observed the following food contact surfaces to be soiled to the touch and sight: 1) three plates stored on the shelving unit near the cookline, 2) two pitchers stored on the shelving unit near the ice machine. The person in charge relocated the items to the warewashing area to be washed. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • Observed the chemical dispenser at the 3 compartment sink is not adequately dispensing the sanitizer solution to sanitizer the food contact equipment, the sanitizer solution measured at 0 PPM and 72 degrees F when measured with a valid quaternary ammonium test kit. The sanitizer solution was set up manually. A do not use sign was placed on the dispensing unit. The person in charge will set up the solution manually until the unit is evaluated. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • Observed the following time temperature control for safety foods (TCS) cold holding at improper temperatures in the walk in cooler: a small cooler that contained several small cartons of 2% milk (with a sell by date 7/26/2024) milk measured between 48 degrees -52 degrees F). PIC stated milk was taken out four hour prior to temperature check. PIC voluntarily discarded the milk. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The person in charge removed the TCS foods from the refrigeration units to the office to be logged as waste to be discarded for safety. Discontinue use of the refrigeration units to hold TCS foods until evaluated by a technician.
  • Observed presence of small flying insects in the kitchen and dishwasher area. 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.
  • The sanitizer dispensing unit at the 3 compartment sink is not dispensing properly. (0 PPM). Corrective Actions: Equipment must be in good repair.
  • Observed accumulation of debris on the following nonfood contact surfaces: Interior and exterior of the 3 door reach in refrigeration unit, ice machine, and the top of dish machine. Recommend thorough cleaning of all nonfood contact surfaces of equipment. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • Absence of backflow prevention device for the ice machine which are connected to the water line. 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 the floor, ceiling, and walls throughout the facility are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Chipotle Mexican Grill #1109

5420 Southpoint Plaza Way Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
July 29, 2024

Observations & Corrective Actions

  • Observed a food employee discard their gloves, touch various pieces of equipment, and then don new gloves without washing their hands. I spoke to the employee, and they discarded those gloves, washed their hands, and donned new gloves.
  • Food employees shall clean their hands and exposed portions of their arms as specified under 12VAC5-421-140 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: 1. After touching bare human body parts or hair other than clean hands and clean, exposed portions of arms; 2. After using the toilet room; 3. After caring for or handling service animals or aquatic animals as allowed under 12VAC5-421-250 B; 4. Except as specified in 12VAC5-421-220 B, after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; 5. After handling soiled equipment or utensils; 6. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; 7. When switching between working with raw foods and working with ready-to-eat foods; 8. Before donning gloves to initiate a task that involves working with foods; and 9. After engaging in other activities that contaminate the hands.
  • Observed 2 knives, 1 plastic food brush, and 1 stainless-steel medium pan soiled. All items were taken to the ware washing area. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • Observed a large number of flying insects in the kitchen area. There was a lot of standing water in the ware washing area. 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; and 4. Eliminating harborage conditions.
  • Observed multiple stainless-steel containers in the ware washing and cookline areas stacked and stored still wet. 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; and 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 faucet for the chemicals above the three-compartment sink leaking. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
  • Observed the outside of the dish machine, the shelf under the metal prep table near the cookline soiled. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Observed the lid to the receptacle in the women's toilet room no longer closes. Corrective Actions: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins
  • Used a light meter to measure the lighting in the walk-in cooler, it was 2.2-4.7-foot candles, it should be at least 10-foot candles. The person in charge advised there is a work order in for the lights. Corrective Actions: The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.

McDonald's #16370

545 Ferry Road Fredericksburg, VA 22405
Status: Permitted

Fast Food | Routine

July 29, 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:

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