No Vomit Clean-Up Plans Available: Fredericksburg Health Inspections

FREDERICKSBURG, VA — Several facilities in the Fredericksburg area recorded violations during recent inspections from the Rappahannock Area Health District. Inspectors conducted the most recent visits between March 25 and March 29.

During that period, the person in charge at five food establishments in the Fredericksburg area were unable to provide a copy of written procedures for the clean-up of vomiting or diarrheal events.

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.

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

Here are the most violations reported by the Rappahannock Area Health Department from March 25 to March 29:

Homewood Suites

1040 Hospitality Lane Fredericksburg, VA 22401
Status: Permitted

MOST RECENT INSPECTION
Continental Breakfast | Routine
March 29, 2024

Observations & Corrective Actions

• The person in charge was unable to provide a copy of written procedures for the clean-up of vomiting or diarrheal events. A sample copy was provided to the person in charge. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrheal event 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.

Nayeli Salvadorian & Mex Food

20 Plantation Drive, #149 Fredericksburg, VA 22406
Status: Permitted

Full Service Restaurant | Other
March 29, 2024

No Observations Or Corrective Actions Reported

Tapa Rio

1101 Sophia Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Follow-Up
March 29, 2024

Observations & Corrective Actions

• Observed opened container of whipping cream (43-45 degrees F) cold holding at improper temperatures inside the 2 door reach in cooler. The person in charge reported the product has not been used today and voluntarily discarded for safety. Prevent overstocking the refrigeration unit to ensure adequate cold holding. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.

Dominion Raceway- Infield Concession

6501 Dominion Raceway Ave Woodford, VA 22580
Status: Permitted

Carry Out | Routine
March 29, 2024

No Observations Or Corrective Actions Reported

Domino's Pizza

511 Emancipation Hwy Fredericksburg, VA 22401
Status: Permitted

Carry Out | Routine
March 29, 2024

Observations & Corrective Actions

• Observed a food employee come in to the facility from the outside failed to wash their hands before beginning work in the kitchen (handling clean equipment, packed foods and pizza boxes). EHS discussed the violation with the person in charge. Corrective Actions: 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 articlesP 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 food residue and debris inside the basin of the front hand washing sink and a squeegee sitting inside the basin. During the inspection the squeegee was removed. EHS had a discussion with the person in charge regarding the purpose and use of a handwashing sink. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed a spray bottle next to the front hand sink without a name or label of its contents. Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
• Observed inside the walk in cooler, 4 small containers of uncooked mushrooms covered with cardboard from delivery boxes. Corrective Actions: Food shall be protected from contamination that may result from a factor or source.
• Observed a food employees working without the use of a beard 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 clear plastic containers of food that were stored stacked while still wet. Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored.
• Observed the following non food contact surfaces that require cleaning: 1. shelves above 3 compartment sink 2. handles of equipment in the front kitchen area. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed a hose connected to the faucet of the mop sink without a backflow prevention and hose was touching the bottom of the basin of the mop sink. EHS discussed the need of a backflow preventiond device or provide an air gap. Corrective Actions: 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 or 2. Installing an approved backflow prevention device
• Observed the following facilities in need of cleaning: 1. caulking of 3 compartment sink area has black mold like growth 2. AC/fan vents and ceiling tiles surrounding vent areas are heavily dusty 3. floors of the walk in cooler. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comal y Fuego

451 Central Road Ste. D Fredericksburg, VA 22401
Status: Pending

Caterer | Routine
March 29, 2024

Observations & Corrective Actions

• No hand washing sign is posted at the only hand sink in the kitchen. A sign was posted during the inspection. Corrective Actions: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees
• Observed the interior of all cooling units, can opener, and shelving throughout the kitchen in need of cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed the following throughout the kitchen in need of cleaning: 1) floors. 2) walls. 3) ceiling tiles. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Mountain View High School

2135 Mountain View Dr. Stafford, VA 22556
Status: Permitted

Educational Facility Food Service | Risk Factor
March 28, 2024

No Observations Or Corrective Actions Reported

Umi Japanese Fine Dining

1500 Emancipation Hwy Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
March 28, 2024

Observations & Corrective Actions

• Person in charge was unable to provide written procedures for how the facility tends to bodily fluid clean ups. EHS provided a sample copy during the inspectio. 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 two spray bottles of soapy water on a cart in the front service area with no label of its contents. During the inspection spray bottles were labeled. Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
• Observed a sushi prep cooler cold holding temperature of 44-46 degrees according to unit thermometer and rusted shelves in the walk in cooler. Person in charge will use ice bins to maintain foods at required 41 degree temperature and will place a repair call. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• Observed the prep table cutting board scored and 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.
• Observed inside surfaces of freezers and shelves inside walk in cooler that require 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 following facilities in need of cleaning: 1. a/c vents throughout 2. conduits/electrical lines along prep table in the back kitchen area 3. fan vents of the hood system and ceiling around it. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following: 1. one hole and one patched up with tape hole in the kitchen area 2. caulking of the kitchen handsink and 2 compartment sink area that recquire recaulking-caulking of the 2 sink area appears with black mold like growth/staining. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Taste of China

5030 Plank Road Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
March 28, 2024

Observations & Corrective Actions

• Observed the back door is not self closing and multiple ceiling tiles are misplaced. Corrective Actions: Protect the food establishment 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, and 3. Solid, self-closing, tight-fitting doors.
• Observed the following non food contact surfaces in need of cleaning: 1. Shevling by the cook line 2. Exterior of cooking station. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
• Observed at the three compartment sink faucet is leaking when water is turned on. Corrective Actions: A plumbing system shall be maintained in good repair.
• 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 in charge reported employees will turn off the water and disconnect the spray nozzle in the future. 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.

Early Childhood Special Education Head Start North Campus

101 Shepherds Way Stafford, VA 22556
Status: Permitted

Educational Facility Food Service | Risk Factor
March 28, 2024

Observations & Corrective Actions

• Observed ice in the basin of the front kitchen hand sink. EHS discussed proper hand washing sing usage to person in charge. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.

Chick-Fil-A

4220 Plank Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
March 28, 2024

No Observations Or Corrective Actions Reported

Sheetz #590

1175 Garrisonville Road Stafford, VA 22556
Status: Permitted

Convenience Store Food Service | Follow-Up
March 28, 2024

No Observations Or Corrective Actions Reported

China Wok

364 Garrisonville Road Suite #115 Stafford, VA 22554
Status: Permitted

Full Service Restaurant | Routine
March 28, 2024

Observations & Corrective Actions

• Employee was unable to provide documentation of training relating to the employee health policy for this facility. Corrective Actions: Ensure training records are kept in a location where they are easily accessible within the establishment.
• Establishment is unable to provide procedures for employees to follow when responding to vomiting or diarrheal events. EHS provided a handout, facility had all the required PPE, cleaning supplies, and disinfectant on site. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
• Observed an employee handle soiled dishes then handled clean dishes without first washing their hands. 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 a food employee handle cooked shrimp with their bare hands that was only going to get re-heated. PIC instructed the employee to discard the food. Corrective Actions: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
• Observed broccoli stored in a cardboard box that was previously used for raw chicken. Broccoli was discarded. Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• Food contact surfaces that come in contact with time/temperature control for safety foods are not being sanitized every four hours, they are being cleaned with a heavy duty degreaser only. Corrective Actions: Surfaces of utensils and equipment contacting food that is time/temperature control for safety shall be cleaned at least once every 4 hours or at any time when contamination may have occurred.
• Observed the following foods stored at room temperature: 1) a stainless steel container of garlic mixed with oil (67 degrees F) stored on a cart by the cookline for over 4 hours (discarded), 2) a large plastic container of bean sprouts (62 degrees) stored on the counter by the cookline for about an hour, per the person in charge (PIC) (re-located to walk in cooler), 3) a large plastic container of chopped cabbage (87 degrees F) (discarded, 4) a large plastic container of cut cabbage (64 degrees F), the item has been stored out of the WIC for about an hour, per PIC (re-located to walk in cooler). 5) flour being used with raw chicken, not sifted every 4 hours. (discarded)- (corrected on-site). Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• A date marking system is not in proper use for the ready to eat time temperature control for safety (TCS) foods throughout the facility. EHS provided a sharpie for PIC and had them date mark TCS foods. Corrective Actions: All TCS foods shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1.
• Observed a large container of pre-portioned pork (46 degrees F) thawing at room temperature. The person in charge state that the item has been out for about an hour- Item was taken to walk in cooler to continue the thawing process under refrigeration. Corrective Actions: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• Observed the following: 1) a large container of raw chicken stored directly on the floor, 2) a large container of cooked chicken stored directly near the handwashing station without having a sneeze guard. Containers were re-located (corrected). Corrective Actions: Food shall be protected from contamination by storing it in a clean and dry location where it is not exposed to splash, dust, or other contamination. Observed several wet wiping cloths on the counter. The person in charge placed the wet cloths in the sanitizer bucket (corrected). Corrective Actions: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution.
• Observed in-use utensils stored in water at a temperature of 73 degrees F. Utensils were re-located to the 3 compartment sink to be cleaned and sanitized (corrected).
• 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 time/temperature control for safety (TCS) food 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 TCS food. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
• Observed several cardboard boxes of single service articles stored directly on the floor in the dry storage area. Corrective Actions: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• Observed an equipment that was constructed of what appeared to be nails hooked to a wooden stick that is being using with raw chicken. The person in charge could not provide documentation to prove it was constructed of food grade materials. Equipment was discarded. Corrective Actions: Ensure only equipment that is constructed of food-grade materials comes in contact with food to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• Observed the ceiling tiles in the kitchen, male toilet room, and female toilet room are absorbent and not smooth, and not easily cleanable. Corrective Actions: Refinish or replace the ceiling in the toilet rooms so it is: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture.
• Observed the ceiling, floors, and walls are in need of cleaning throughout the facility. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Vocelli Pizza

7008 Salem Fields Blvd Fredericksburg, VA 22407
Status: Permitted

Carry Out | Follow-Up
March 28, 2024

No Observations Or Corrective Actions Reported

Learn N' Play Preschool and Children's Center

4600 Lee Hill School Drive Fredericksburg, VA 22408
Status: Permitted

Child Care Food Service | Routine
March 28, 2024

Observations & Corrective Actions

• The person in charge provided a copy of the employee health policy which did not include Non-Typhoidal Salmonella. Sample employee health policy including Non-Typhoidal Salmonella was provided to train staff. Corrective Actions: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions.
• Observed the counter mounted can opener soiled to the sight. Can opener was removed for cleaning. Corrective Actions: Clean equipment in contact with Non-TCS foods anytime contamination may have occurred.
• Observed opened bag of shredded cheddar cheese cold holding at 45 degrees F in the drawer of the homestyle refrigerator #1. The person in charge reported the cheese has been in the unit overnight and voluntarily discarded for safety. Observed packaged cheeses stacked in the bottom drawer coolers. Discussed prevention of overstocking. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed opened packages of sliced deli turkey and ham were not dated to evaluate disposition. A food employee reported the packages were opened on 3/25/24 and dated the packages during the inspection. Discussed date marking requirements with the operator. Corrective Actions: Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be 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 the container is opened counted as day 1.
• Observed low-splash bleach in the kitchen for sanitizing food contact surfaces, no other sanitizer was available. During the inspection a container of unscented Chlorine bleach was obtained. Corrective Actions: Ensure chemical sanitizers that are used to sanitize equipment and utensils are provided and available for use during all hours of operation.
• Observed Chlorine test kit expired in 2020 and 8/1/2023. Instructed operator to purchase a new test kit. Expired test kits may not be accurate to monitor sanitizer concentration. Corrective Actions: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

The Crab Shack

23182 Richmond Turnpike Ruther Glen, VA 22546
Status: Permitted

Carry Out | Routine
March 28, 2024

No Observations Or Corrective Actions Reported

Residence Inn

60 Towne Centre Blvd. Fredericksburg, VA 22407
Status: Permitted

Continental Breakfast | Routine
March 26, 2024

Observations & Corrective Actions

• The person in charge was unable to provide a valid certified food protection manager certificate. They are currently enrolled and will take the renewal course soon. Corrective Actions: At least one employee with supervisory 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.
• Observed the following foods holding in the walk-in cooler that were past the manufacturer's expiration date: 1. two gallons of non-fat milk dated March 10; and 2. one half gallon of reduced fat milk dated March 19. The person in charge voluntarily discarded the expired milk. Corrective Actions: Ensure that all foods do not exceed the manufacturer's sell by or expiration date.
• The person in charge was unable to provide a temperature measuring device, for the high temperature dishwasher, to measure utensil surface temperature. Corrective Actions: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.

Crossroads Italian Restaurant

31286 Richmond Turnpike Doswell, VA 23047
Status: Permitted

Full Service Restaurant | Follow-Up
March 26, 2024

No Observations Or Corrective Actions Reported

China Wong

736 Warrenton Road #Suite 111 Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
March 26, 2024

Observations & Corrective Actions

• Observed food employee frequently touch their clothes in between cooking raw foods. Instructed employee to wash hands. Corrective Actions: 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. After engaging in other activities that contaminate the hands.
• Observed the following food contact surfaces in need of cleaning: 1) stainless steel containers in the ware wash area. 2) interior lid of rice cookers. Stainless steel containers were removed for cleaning. Corrective Actions: Cleaning of equipment and utensil equipment food-contact surfaces and utensils shall be clean to sight and touch.
• Observed no date marking system of TCS and RTE foods in the walk in cooler. Corrective Actions: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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 a chemical spray bottle without a label. Person in charge labeled the bottle. Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
• Observed the bottom of the back door with outer openings. Corrective Actions: 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 working tools placed on shelving throughout the kitchen. Corrective Actions: Food shall be protected from contamination that may result from a factor or source not specified under 12VAC5-421-450 through 12VAC5-421-680.
• Observed stainless steel containers wet while stacked in the warewash area.
• 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 3-comp sink and front hand sink in need of re-caulking. Corrective Actions: Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed the following non-food contact in need of cleaning: 1) shelving throughout. 2) exterior and interior 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 restroom door not self closing. 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.
• Observed the following in need of cleaning: 1) floors. 2) walls. 3) ceiling tiles. 4) floors drains. 5) conduit lines in the dry storage area. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed grease dripppings at the bottom of the hood filters over the cookline. Corrective Actions: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Mama's Soul Food Truck (VA UA60-177)

125 Spring Wood Dr Fredericksburg, VA 22401
Status: Permitted

Mobile Food Unit | Routine
March 26, 2024

Observations & Corrective Actions

• Person in charge was unable to provide written procedures for the clean-up of vomiting and diarrheal events. A sample copy was provided. Corrective Actions: Provide a written plan for employees to follow when responding to vomiting or diarrheal 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.
• Observed non-food contact surfaces throughout the unit soiled. Also, the original manufacturer's packing tape was still on the sheild between the stove and the fryer, and in front of the three-compartment sink. This film should be removed to help to keep the non-food contact surfaces clean. Corrective Actions: Clean the surface of non-food contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Heaven's Gate Catering

2033 Coast Guard Drive Stafford, VA 22554
Status: Permitted

Caterer | Routine
March 26, 2024

Observations & Corrective Actions

• Observed the only handwashing sink in the facility is located in the toilet room which is used by staff. Discussed installation of another handwashing sink in the kitchen area. The operator reported she would contact a plumber. Corrective Actions: Install an additional handwash sink in the kitchen to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.

Margaret Brent Elementary School

2125 Mountain View Road Stafford, VA 22556
Status: Permitted

Educational Facility Food Service | Risk Factor
March 26, 2024

No Observations Or Corrective Actions Reported

Brooke Point High School Culinary Arts Kitchen

1700 Courthouse Road Stafford, VA 22554
Status: Permitted

Educational Facility Food Service | Routine
March 26, 2024

No Observations Or Corrective Actions Reported

Brooke Point High School

1700 Courthouse Road Stafford, VA 22554
Status: Permitted

Educational Facility Food Service | Routine
March 26, 2024

Observations & Corrective Actions

• The temperature of the water in the high temperature dishmachine that is using hot water to sanitize the dishes was 155 degrees F after several cycles. PIC contacted a technician during the inspection to evaluate the dishmachine. Corrective Actions: The temperature of the water in a high temperature dishmachine that use hot water to sanitize shall not be less than 160°F.
• Dust was observed on serveral ceiling tiles above line 4, near the 3 compartment sink, and in the warewashing area. Ceiling tiles including vents are in need of cleaning. PIC contacted someone from maintaince to clean the ceiling. Corrective Actions: Clean the physical facilities at times when foods are in protected storage and when food is not being prepared or served.

Gayle Middle School (NEW)

100 Panther Drive Fredericksburg, VA 22406
Status: Permitted

Educational Facility Food Service | Risk Factor
March 25, 2024

Observations & Corrective Actions

• Observed the top interior of the ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.

Touch Hearts Christian Center

2094 Richmond Hwy Stafford, VA 22554
Status: Permitted

Child Care Food Service | Routine
March 25, 2024

Observations & Corrective Actions

• Observed the top 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 several small cans of ravioli and green beans stored in dry storage with past expiration dates. Items were voluntarily discarded. Corrective Actions: Discard the food at this time and ensure all RTE time/temperature control for safety food is served, sold or discarded by the ""consume by"" date.

Brock Road Elementary School

10207 Brock Road Spotsylvania, VA 22553
Status: Permitted

Educational Facility Food Service | Risk Factor
March 25, 2024

No Observations Or Corrective Actions Reported

Wilderness Elementary School

11600 Catharpin Road Spotsylvania, VA 22553
Status: Permitted

Educational Facility Food Service | Risk Factor
March 25, 2024

No Observations Or Corrective Actions Reported

Ferry Farms Elementary School

20 Pendleton Road Fredericksburg, VA 22405
Status: Permitted

Educational Facility Food Service | Routine
March 25, 2024

Observations & Corrective Actions

• Observed a hose attached to a U connector at the mop sink without an airgap or a backflow prevention device. 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.

Parkside Elementary School

5620 Smith Station Road Fredericksburg, VA 22407
Status: Permitted

Educational Facility Food Service | Risk Factor
March 25, 2024

Observations & Corrective Actions

• On two separate occasions observed non-kitchen staff enter the kitchen to use the ice machine. Corrective Actions: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• The person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Sample policy emailed to the operator. 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 hot water at the handsink near the dishwasher measured at 84 degrees F. Contact maintenance to evaluate hot water. Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• Through discussion with the person in charge food thermometers are being cleaned with an alcohol wipe only, absence of sanitizing step. Discussed three step cleaning process with the person in charge. The person in charge discussed sanitizing food thermometers with staff prior to use. Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
• Observed an opened container of hard-boiled eggs with a date of 1/7/2024. The operator reported this is likely the date the product was received. The operator could not communicate when the container was opened and instructed a staff member to discard the product. Corrective Actions: commercially processed RTE foods at the time the original container is opened should be marked with a system indicating when the food should be discarded. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.

Colonial Forge High School

550 Courthouse Rd Stafford, VA 22554
Status: Permitted

Educational Facility Food Service | Risk Factor
March 25, 2024

No Observations Or Corrective Actions Reported

Crimson Coward Hot Nashville Chicken

1217 Emancipation Hwy Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
March 25, 2024

Observations & Corrective Actions

• Person in charge was unable to provide a test kit for quat sanitizer that will be used in the facility. 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.

Ni River Middle School

11632 Catharpin Road Spotsylvania, VA 22553
Status: Permitted

Educational Facility Food Service | Routine
March 25, 2024

No Observations Or Corrective Actions Reported

My Little Italy's Pizza

2010 Princess Anne St Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
March 25, 2024

Observations & Corrective Actions

• Observed the interior of the microwave requires cleaning. Corrective Actions: The food-contact surfaces of in-use cooking and baking equipment shall be cleaned at least every 24 hours.
• Observed the back surfaces of the ice machine require cleaning. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at a frequency at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
• Observed rusted shelves inside the walk in cooler and a deep freezer with a heavy build of ice. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• Observed debris and littler around the (shared) dumpster. Corrective Actions: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under 12VAC5-421-3300, and clean.

Taco Bell #15564

730 Warrenton Road Fredericksburg, VA 22406
Status: Permitted

Fast Food | Follow-Up
March 25, 2024

No Observations Or Corrective Actions 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."