Source Of Mushroom Powder Questioned: Fredericksburg Food Inspections

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors reported finding violations at seven of the food establishments they visited from May 23 hrough May 31.

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.

An inspector recently reported that one Fredericksburg food facility couldn't provide documentation about the source of some of the food it sold.

"The owner could not verify the food sources or provide an invoice or other documentation, including the mushroom powders used in preparation of beverages are registered with the FDA," the report said. "Discontinue use of mushroom powders until documentation from the food source are verified by the health department. Provide food source documentation."

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 23-May 23.

J's Pizza and Subs

20 Plantation Drive Suite #103 Fredericksburg, VA 22406
Status: Pending

MOST RECENT INSPECTION
Fast Food | Routine
May 31, 2024

Observations & Corrective Actions

• Observed an employee handle chemicals then engaged in food perpetration without first washing their hands. Employee was instructed to wash their hands. Corrective Actions: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, utensil washing, or disposing of mop water.
• A handwashing sink must be installed at the front of the house where drinks will be made. Corrective Actions: Install an additional handwash sink at the front of the house 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.
• A date marking system is not in proper use for the ready to eat time temperature control for safety foods in the refrigeration unit. Observed the following foods not properly dated for disposition that has been stored in the walk in cooler for over 24 hours: 1) two large containers that contained pre-portioned plastic food grade bags of cooked pasta, 2) a large containers of sliced deli ham and deli turkey that were sliced in house and stored in the walk in cooler 2 days prior to inspection, 3) a large pot of pizza. EHS instructed PIC to properly date the items during the inspection. 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 the following foods not properly dated for disposition that has been stored in the walk in cooler for over 24 hours: 1) two large containers that contained pre-portioned plastic food grade bags of cooked pasta, 2) a large containers of sliced deli ham and deli turkey that were sliced in house and stored in the walk in cooler 2 days prior to inspection, 3) a large pot of pizza. EHS instructed PIC to properly date the items during the inspection. 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 the following: 1) sanitizer dispensing unit at the 3 compartment sink not dispensing properly. Sanitizer concentration at the sanitizer basin at the 3 compartment sink measured at 0 PPM and 73 degrees F. Person in charge will dispense the sanitizer manually until the unit is repaired. 2) the prep unit across from the fryer is in need of repair. Corrective Actions: Ensure equipment is maintained in good repair.
• Direct connection exists at the 3 compartment sink sewer line. No air gap between the sink sewer line and the grease trap. Corrective Actions: An indirect connection must be provided.
• Observed the ceiling tiles above the beverage dispensing unit in the front of the house, in the male toilet room and the female toilet room are absorbent, not smooth, and not easily cleanable. Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.

Maggie's

820 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
May 31, 2024

Observations & Corrective Actions

• Observed several grey cutting boards heavily scored. The person in charge advised that he will replace them. 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.

Casey's

622 Kenmore Avenue Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
May 31, 2024

Observations & Corrective Actions

• Observed a kitchen food employee drinking from an open beverage container. Corrective Actions: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed no paper towels were available at the bar hand sink. 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 no soap was available at the bar handsink. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• The chemical sanitizing machine in the kitchen was dispensing (0ppm). Corrective Actions: Clean and sanitize these surfaces for food contact.
• Through observation and discussion with a food employee, the facility is carryout a non continuous cooking (par cooking) of pork sausage patties without the approval of the health department. EHS discussed the violation with the person in charge. Corrective Actions: Written procedures specifying how raw animal foods cooked using a noncontinuous process will be prepared and stored must be approved by the health department prior to using the process and maintained in the food establishment.
• Observe one container (sitting on ice in the kitchen) of half and half at 50 degrees and and one container (beer cooler at the bar area) of heavy cream at 46 degrees F. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed no consumer advisory was available on the brunch menu for eggs made to order. And also through discussion with an employee and observation the facility offers an alcoholic beverage that uses a raw egg without a written consumer advisory. EHS discussed the violation with the person in charge. Corrective Actions: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• Observed two hot shot pesticide dispensers, one in the kitchen area behind a deep freezer and another in the bar area. Corrective Actions: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• Observed openings to the outside along the back door. Corrective Actions: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
• Observed food employees working without the use of beard 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.
• Observed two stored mesh strainers that appeared damaged and coming undone. Corrective Actions: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
• No test kit was available for the chlorine sanitizing ware washing machines (kitchen and bar). 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.
• Recommend an over all cleaning of all non food contact surfaces throughout the facility. Corrective Actions: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed water leaks in the following locations: 1. under the food prep sink 2. water leaks from the ceiling of the walk in cooler. Corrective Actions: A plumbing system shall be maintained in good repair.
• Observed the the following facilities in poor repair: 1. cracked floor tiles at the bar area 2. loose ceiling panel in the walk in cooler 3. damaged and peeling ceiling tiles throughout the kitchen area and dish room 4. damaged and peeling wall panel under the window in the kitchen 5. unsealed wood along door frame of the walk in cooler. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Recommend a deep and thorough cleaning of walls floors and ceilings of the entire facility. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

6 Bears & A Goat Brewing Co.

1140 International Parkway Fredericksburg, VA 22406
Status: Permitted

Full Service Restaurant | Follow-Up
May 30, 2024

Observations & Corrective Actions

• No certified food protection manager available. Meats that are cooked from raw are offered on the menu. Corrective Actions: A certified food protection manager is required.

Basilico New York Deli & Bakery

2577 Cowan Blvd Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
May 30, 2024

Observations & Corrective Actions

• The facility has an employee health policy however the policy was not signed by the employees. During the inspection the person in charge was acquiring employees signatures for documentation. 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 transmissable through food as specified under 2-201.11(A).
• Observed a food employee fill a plastic container of water at the handsink in the back kitchen area. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed the interior surfaces of the microwave require 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 boxed or packaged food stored on the floor of the walk in cooler and freezer. Corrective Actions: Food shall be protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor.
• Observed plastic and stainless steel containers that were stored stacked while still wet. 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.
• Person in charge was unable to provide at test kit for the quaternary ammonium 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.
• Observed food and equipment shelving 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. walls behind food prep areas require cleaning 2. dusty ceiling tiles and air vents. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed floors of the kitchen are no longer sealed. Recommend resealing or painting so that it is smooth and easily cleanable. Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.

Taco Bell #33522

5511 Plank Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
May 30, 2024

Observations & Corrective Actions

• Observed a food employee change glove after touching a bag of frozen fries and buttons on deep fryer , employee did not wash their hands before redoming new gloves and started preparing foods. During the inspection employee discarded gloves and washed their hands. Corrective Actions: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• Facility could not provide a chlorine testing kit for Kay Sink sanitizer. Corrective Actions: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.

Captain D's

2626 Princess Anne St Fredericksburg, VA 22401
Status: Permitted

Fast Food | Follow-Up
May 30, 2024

• No Observations Or Corrective Actions Reported

Antojitos Wendy (UB56-120)

723 Anvil Rd Fredericksburg, VA 22405
Status: Permitted

Mobile Food Unit | Other
May 29, 2024

• No Observations Or Corrective Actions Reported

Sheetz #346 Fredericksburg

2001 Carl D. Silver Pkwy Fredericksburg, VA 22401
Status: Permitted

Convenience Store Food Service | Routine
May 29, 2024

• No Observations Or Corrective Actions Reported

Dunkin Donuts

5459 Plank Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
May 29, 2024

Observations & Corrective Actions

• Observed a food employee touching a tablet with gloves on, employee processed to prepare foods without washing their hands and changing gloves. EHS discussed with the employee proper glove usage . Employee removed gloves and washed their hands before continuing to prepare foods. Corrective Actions: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.

Zynda Apothecary

1009 Princess Anne St Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
May 28, 2024

Observations & Corrective Actions

• Observed absence of active managerial control in the food establishment. The person in charge was not monitoring the following: Adequate sanitizing of food contact equipment, proper handwashing, could not verify or provide documentation of the food sources, and monitoring of TCS foods during cold holding. Provided 12VAC5-421-0070 (1-14) (16) - Duties of the Person in Charge to the operator. Corrective Actions: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• Observed a food employee wash their hands in the 3-compartment sink. Instructed the employee to wash their hands in the designated handwashing sink. Corrective Actions: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and shall not clean their hands in a sink used for food preparation or utensil washing
• Observed a food employee lather their hands under running water at the designated handwashing sink. Instructed the employee on correct handwashing techniques during the inspection. Corrective Actions: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• Absence of paper towels at the kitchen handsink. The operator reported they ran out of paper towels. During the inspection the owner placed a stack of napkins near the handsink. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• The owner could not verify the food sources or provide an invoice or other documentation, including the mushroom powders used in preparation of beverages are registered with the FDA. Discontinue use of mushroom powders until documentation from the food source are verified by the health department. Provide food source documentation. Corrective Actions: Food shall be obtained from sources that comply with the Law.
• Observed variety of dishes in the drying rack which were wet and absence of 3 compartment sink set up. Through discussion with the owner the food contact equipment was not sanitized. Demonstrated set up of the sanitizer basin with Steramine sanitizer and the equipment was adequately sanitized. Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

• Observed the following TCS food/beverages cold holding at improper temperatures inside the 3-door reach in cooler: Oat milk (48 degrees F), Almond milk (49 degrees F) and yogurt (48 degrees F). The person in charge reported the items were in the unit overnight and voluntarily discarded for safety. Unit temperature was lowered during the inspection. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Food establishment does not have a system to date mark commercially processed TCS foods/beverages. Corrective Actions: If the TCS food is to be held for more than 24 hours a date marking system must in place to indicate when 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.
• Observed opened containers of almond milk, oat milk and whipping cream which were opened greater than 24 hours prior which were not dated or otherwise marked to identify the date the containers of TCS beverages were opened or should be discarded. Provided date marking handout and discussed requirements during the inspection. TCS beverages were discarded due to cold holding violations. 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.
• Facility is packaging the following dietary supplement ingredients in packages identified as teas for retail sale: Echinacea, ashwagandha, gingko biloba, hemp flowers, goat weed, blessed thistle, and skullcap. Ingredients are not approved food additives. Discontinue packaging of these ingredients in products identified as teas. The owner discussed plans to change the label from tea to herbal packaging. Corrective Actions: Cease use of unapproved additives or the use of approved additives in amounts exceeding those allowed by food additive regulations. Additives inappropriately used could result in foodborne illness including allergic reactions.
• Observed the prepackaged teas and other dried goods labels do not include the location (address) of the establishment. Labels require an update. Corrective Actions: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
• Observed numerous bottles of powders which are not labeled with the standards of identity. Instructions on the back of the container listed the ingredients and quantity to add into beverages. Containers are not labeled with the intended use of the product. Corrective Actions: Packaged Food shall comply with standard of identity requiremens in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319
• Observed food employees without proper hair restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• The person in charge provided a Chlorine test kit and Steramine sanitizer is used in the facility. During the inspection sample QT-10 test kits strips were provided. Purchase correct test kit for sanitizer used. Corrective Actions: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• Observed the employee toilet room door is not self-closing; gap observed when door self-closes. Corrective Actions: Completely enclose toilet room and/or provide a tight-fitting and/or self-closing door.
• Observed employee personal articles stored in various areas with equipment and food used at the smoothie bar. Discussed segregation and labeling of employee's personal articles. Corrective Actions: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur.

Rehana's MU (VA 365-195 TM)

104 Wolfe Street Fredericksburg, VA 22401
Status: Permitted

Mobile Food Unit | Routine
May 28, 2024

• No Observations Or Corrective Actions Reported

FCC Snack Bar

11031 Tidewater Trail Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
May 24, 2024

• No Observations Or Corrective Actions Reported

Subway

15 South Gateway Drive Suite #117 Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
May 23, 2024

Observations & Corrective Actions

• The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a handout to be posted. Facility will obtain a bodily fluid clean-up kit that includes all required PPE. 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.

Outback Steakhouse #4718

2941 Plank Road Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
May 23, 2024

Observations & Corrective Actions

• Observed a food staff member cutting lemons for beverages without the use of gloves. EHS discussed the violation with the person in charge. Corrective Actions: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
• Observed on the cook line, cooking/grill oil being held in a spray bottle that is not food contact safe. Corrective Actions: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items, or linens and napkins as specified in 3-304.13.
• Observed one container of uncovered cooked and cooling ribs that were stored underneath boxes and packeged raw meats. During the inspection ribs were relocated. 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.
• Observed 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. Cloth-drying may transfer microorganisms to equipment or utensils.
• Observed cutting boards that are heavily stained and scored. 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 numerous stacks of sheet trays with build up of carbon and grease on the non food contact surface. Corrective Actions: Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed and recommend general deep cleaning of walls behind food prep and service lines, stained ceiling tiles and floors underneath equipment. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following facilities in need of repair: 1. cracked floor tiles throughout kitchen and bar area 2. damaged door frames 3. wooden shelves need repainting or resealing in the dry storage area. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Pupuseria Elizabeth LLC

11105 Leavells Road Unit # 9 Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
May 23, 2024

Observations & Corrective Actions

• Observed no active managerial control for the following : 1. Not monitoring sanitizer ppm 2. Not monitoring cold holding temperatures of equipment or foods 3. Consumers who order raw or partially cooked foods of animal origin are not informed on the menu 4. Hand washing. Corrective Actions: Train all employees in food safety as it relates to their assigned duties.
• Person in charge could not provide procedures for responding to vomiting and diarrheal events. EHS provide the person in charge with a sample. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
• Observed food employee handle raw beef , remove soiled gloves and then apply new gloves. EHS informed food employee of when to wash hands. Food employee removed gloves and washed hands before applying clean gloves. Corrective Actions: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device.
• Observed the interior of the ice machine in need of cleaning. Corrective Actions: 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.
• Observed the interior of the micowave soiled. 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 a food employee using a chlorine sanitizer solution in a spray bottle at the 3 compartment sink for food contact surfaces that measured at 0 PPM. EHS discussed the proper concentration with the person in charge- Sanitizer reached the proper concentration of 50 PPM. Corrective Actions: Ensure the sanitizer solution that is used for food contact surfaces is tested when made and at least every four hours to ensure it is at the proper concentration.
• Observed the following cold holding at improper temperatures: 1. inside prep cooler three bags of mozzarella shredded cheese (47-51'F) , 2. Reach in cooler by grill : one container of cut lettuce at 48 degrees , one container of cut tomatoes at 46 degrees , one container of pico de gallo at 53 degrees .Through discussion with the person in charge foods were placed inside the cooling units between 8:00 am- 9:00 am the current day of the inspection . Food temperatures were taken at 12:25pm inside cooling unit . Food were voluntary discarded during the inspection. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria
• Observed the following time/temperature control for safety TCS items that were prepared the night prior that were not date marked: 1. One container of cooked pork inside 2door reach in cooler 2. One large container of cole slaw inside reach-in cooler 3. Two containers of chicken soup inside 2door reach-in cooler. Corrective Actions: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
• Observed and through discussion with the person in charge the following foods on the menu are offered under cooked: 1. Eggs cooked to order 2. Steak Menu is missing a foot note and asteriking alerting customers. Corrective Actions: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• Observed two wet wiping cloths on prep tables . During the inspection the wiping clothes were places in sanitizer buckets. Corrective Actions: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
• Observed the following utensils improperly stored : 1.Numerous metal cooking untensils stored in two stainless steel container with water at 81-98 degrees . 2. Handle of tongs inside container of coleslaw in contact with food . EHS informed the PIC of the proper storage of in-use utensils. Items were moved to the 3 compartment sink to be washed, rinsed, and sanitized. Corrective Actions: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe 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, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned
• Observed foil lined on shelving above cooking equipment . EHS advised the person in charge to remove the foil so the shelving is smooth and easily cleanable. Corrective Actions: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• Observed a large non sealed wooden spoon .Through discussion with the person in charge the wooden spoon is used in food preparation . During the inspection the person in charge discarded the spoon. Corrective Actions: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• Observed the following equipment in poor repair: 1. Ice build up inside reach-in freezer and chest freezer 2. Shevling inside reach-in cooler 3. Prep cooler is cold holding at 54 degrees 4. Reach-in cooler cold holding at 46 degrees. Corrective Actions: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• Person in charge could not provide a testing kit for quat or chlorine. Corrective Actions: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.

Royal Farms #237

1221 Warrenton Road Fredericksburg, VA 22406
Status: Permitted

Convenience Store Food Service | Routine
May 23, 2024

Observations & Corrective Actions

• The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a handout. Facility has required PPE onsite. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.

Extended Stay America Premier Suites

1065 Hospitality Ln Fredericksburg, VA 22401
Status: Permitted

Continental Breakfast | Routine
May 23, 2024

Observations & Corrective Actions

• No paper towels were available at neither of the two kitchen handsinks in the back kitchen area. During the inspection paper towels were provided. 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 interior of the microwave in the service area and the microwave in the back kitchen area require 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.
• Person in charge was unable to provide a test kit for the quaternary ammonium sanitizer 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.
• Observed the following facilites in need of repair: 1. frp wall panel/or paint missing from the wall behind the mop sink 2. loose coving by the wall adjacent to the dish machine 3. gaps along wall panels and ceiling in the back kitchen. Significant gapping was observed. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Harry's Alehouse

5737 Plank Road Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Other
May 23, 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."

More Health Inspection Reports:

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• 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