Restaurants & Bars

Pesticide Devices Hanging In Bar Area Of Fredericksburg Restaurant

Fredericksburg eatery ordered to remove two pesticide devices hanging in the main bar area because they could release toxic materials.

Michael O'Connell's profile picture
Michael O'Connell, Patch StaffVerified Patch Staff Badge

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors visited 19 food establishments in Fredericksburg between Aug. 12-17, finding health code violations at 10 of them.

An inspector reported finding dead crawling insects in the kitchen area of one Fredericksburg food establish. [See in bold below.] Although a pest control company treated the restaurant monthly, the inspector told the person in charge to contact the pest control company and tell the to come as often as needed in order to resolve the issue.

Find out what's happening in Fredericksburgfor free with the latest updates from Patch.

"Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces," the inspector wrote in their report. "Routinely inspect incoming shipments of food and food supplies to control the presence of pests on the premises."

At another restaurant, an inspector told employees to remove two "Hot Shot" pesticide devices hanging in the main bar area. [See below in bold.]

Find out what's happening in Fredericksburgfor free with the latest updates from Patch.

"They release pesticide and the instructions state they cannot be used in populated areas," the inspector wrote in their report about the "Hot Shot" devices.

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

Here are the inspections reported between Aug. 12-17 by Rappahannock Area Health District inspectors.

FXBG Axes

514 Lansdowne Rd Suite A Fredericksburg, VA 22408
Status: Permitted

MOST RECENT INSPECTION
Fast Food | Routine
August 17, 2024

Observations & Corrective Actions

  • The interior surfaces of the air fryer were observed soiled with baked on debris. Fryer was cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.

Starbucks Coffee #56104

9629 Patriot Hwy Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 16, 2024

  • No Violations Reported

Taco Bell #15564

730 Warrenton Road Fredericksburg, VA 22406
Status: Permitted

Fast Food | Other
August 16, 2024

  • No Violations Reported

La Petite Auberge

311 William Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
August 16, 2024

Observations & Corrective Actions

  • Observed 2 unlabeled chemical spray bottles of all-purpose cleaner hanging from the clean pot rack. Bottles were labeled during inspection. Corrective Actions: Properly label working containers of toxic items with the common name.
  • Observed 2 chemical spray bottles of all-purpose cleaner hanging from the clean equipment rack. Bottles were re-located during inspection. Corrective Actions: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items prevent contamination of these items
  • Observed employee working with food without proper hair restraints. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Observed a purse on a table with the stand mixer. Purse was relocated during inspection. Corrective Actions: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.

Tropical Smoothie Cafe

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

Fast Food | Follow-Up
August 16, 2024

  • No Violations Reported

Bangkok Cafe

825 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
August 16, 2024

Observations & Corrective Actions

  • The interior of the ice machine was observed soiled. Machine was cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
  • Clean kitchen utensils were observed stored with the food-contact surface facing upward. Corrective Actions: Store equipment and utensils covered or inverted to prevent contamination while in storage.

Taco Bell #33522

5511 Plank Road Fredericksburg, VA 22407
Status: Permitted

Fast Food | Other
August 16, 2024

  • No Violations Reported

Happy Crab

11313 Tidewater Trail Fredericksburg, VA 22408
Status: Permitted

Fast Food | Routine
August 15, 2024

Observations & Corrective Actions

  • Observed no hand washing sink in the preparation area where all food is being prepared and cooked from raw. A hand washing sink must be provided. Corrective Actions: Food establishments must be equipped with enough hand washing sinks necessary for their convenient use by employees in areas specified under 12VAC5-421-2280, and not fewer than the number of handwashing sinks required by law shall be provided.
  • Observed the following: 1) a hose connected to the main water line that was attached to a "Y" connector without a back flow prevention device. The hose was stored outdoors near the walk in cooler. Per discussion with the person in charge, the hose is being used to rinse the crabs and the equipment. A back flow prevention device must be installed on the hose to protect the water from being contaminated. 2) a long stainless steel hose stored directly in the rinse basin at the 3 compartment sink without a back flow prevention device. Corrective Actions: A back flow prevention device must be installed on all equipment connected to the main water line.

Chen's China King

10211 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
August 15, 2024

Observations & Corrective Actions

  • Observed two insect control device stripes hanging above the prep station and handwashing sink . During the inspection stripes were removed and discarded. Corrective Actions: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens; and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • Observed the following non food contact surfaces in need of cleaning: 1. Interior of fryer cabinets 2 Exterior of cooking equipment 3. Interior of prep cooler. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.

The Port Oysteria and Brewery

106 George St Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Pre-Opening
August 15, 2024

  • No Violations Reported

Pifer Bros. BBQ Company - Commissary

451 Central Rd Fredericksburg, VA 22401
Status: Permitted

Commissary | Other
August 15, 2024

  • No Violations Reported

Hyperion

301 William Street Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
August 14, 2024

  • No Violations Reported

Edward E. Drew Middle School

501 Cambridge Street Fredericksburg, VA 22405
Status: Permitted

Educational Facility Food Service | Routine
August 14, 2024

  • No Violations Reported

Hunan Garden

923 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
August 14, 2024

Observations & Corrective Actions

  • A handwashing sink must be installed at the warewashing area. 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
  • Observed the following time temperture control for safety (TCS) foods cold holding at improper temperature in the prep cooler (44 degrees F- VDH thermometer) near the 2 door reach in cooler: 1) a stainless container of noodles ( 44 degrees F), 2) a container of cooked cooked shredded chicken (45 degrees F), 3) a container of raw beef (43 degees F), 4) a container of raw chicken (43 degrees F), 5) a container of bean sprouts (43 degrees F). Person in charge reported the items have been placed in the unit for about 3 hours- items were taken to the reach in freezer for a quick chill. Temperarture was checked after 30 minutes and measured at 39 degrees F. Items were stored at the walk in cooler. TCS foods will be stored in the walk in cooler until it has been evalualted. Observed a container of lobster (44 degrees F) and two sticks of imitation crab (44 degrees F). Items were discarded. Corrective Actions: Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Observed dead crawling insects in the kitchen area. Person in charge (PIC) stated a pest control company comes in monthly. EHS advised PIC to contact the company as they need to come in as often as necessary until the issue has been resolved. Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect incoming shipments of food and food supplies to control the presence of pests on the premises.
  • Observed a cardboard box used as a cover for cooked chicken in the walk in cooler. The cardboard box was in contact with the chicken. Chicken was discarded. Corrective Actions: Only food-grade materials shall come in contact with food to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Observed the following in need of repair: 1) Arctic Air perp unit (44 degrees F) near the 2 door reach in cooler not maintaing a proper temperature of 41 degrees or below- observed a leak from the bottom of the unit. 2) a leak near the fan of the walk in cooler. Corrective Actions: Ensure the equipment is maintained in good repair.
  • Observed the ice machine with a manual back flow prevention device. EHS discussed the proper device and provided a handout. Corrective Actions: Ensure a proper back flow prevention device is installed on all equipment connected to the main water line.
  • Observed the exterior grease container stored directly on grass. Corrective Actions: Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.
  • Observed the door of the receptacle left open. Person in charge was instructed to close the lid. Corrective Actions: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall have tight-fitting lids, doors, or covers.
  • Observed the walls, floors, and ceiling throughout the kitchen and basement (where foods and single service articles are being stored) are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food
  • Observed the following throughout the kitchen and dry storage area.: 1) multiple cracked and missing floor tiles, 2) ceiling tiles need to be adjusted. Corrective Actions: Maintain physical facilities in good repair.
  • Observed the following areas to be absorbent, non smooth, and not easily cleanable: 1) ceiling tiles throughout the kitchen, 2) unsealed wood throughout the kitchen, 3) ceiling tiles in both restrooms, 4) ceiling tiles in the bar area. Corrective Actions: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 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 such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.

Mellow Mushroom

609 William St Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
August 13, 2024

Observations & Corrective Actions

  • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. Corrective Actions: By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge and information by passing a test that is part of an accredited program as specified in 12VAC5-421-65. Food establishments that serve only non-time/temperature control for safety (non-TCS) food and food establishments where food handling does not exceed reheating, cold holding, and hot holding of commercially processed and packaged ready-to-eat foods are not required to have a Certified Food Protection Manager.
  • Soap was not provided at the hand washing lavatory at the bar. Soap was provided during inspection. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • No hand drying provisions were provided at the handwashing sink at the bar. Paper towel was provided during inspection. 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
  • The blade of the food slicer was observed soiled. The slicer had not been used this morning. Slicer was cleaned and sanitized during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
  • Observed utensils (spoons and tongs) stored in standing water measuring 67'F) Water was discarded and utensils were taken to be cleaned and sanitized. 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 potentially hazardous 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 potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140°F and the container.
  • Observed soiled towels stored on the clean pot rack. Towels were removed during inspection. Corrective Actions: Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service items.
  • The following non-food contact surfaces were observed soiled: 1- inside of the line reach in cooler, 2- Gaskets on the pizza prep units. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • The floors under the equipment in the kitchen and on the cook's line were observed soiled and in need of cleaning. Corrective Actions: Clean floors, walls, and ceilings as often as necessary to keep them clean.
  • The hood vents over the flattop grill were observed soiled. Corrective Actions: Clean intake and exhaust air ducts and filters to prevent them from becoming sources of contamination.

Harry's Downtown

601 William Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
August 13, 2024

Observations & Corrective Actions

  • Observed several stained cutting boards in the kitchen. Cutting boards were taken to the dishroom to be cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact..

Sam's Pizza

3996 Lafayette Blvd Fredericksburg, VA 22408
Status: Permitted

Full Service Restaurant | Routine
August 13, 2024

  • Person in charge could not provide a certified food protection manager. Corrective Actions: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.

Rebellion Bourbon Bar & Kitchen

309 William Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
August 13, 2024

Observations & Corrective Actions

  • There were multiple priority and priority foundation violations. More active managerial control is needed for handwashing (when to wash), ensuring all hand sinks are stocked at all times, temperature control monitoring for cold holding and reheating for hot holding, monitoring of sanitizer to ensure dishes are being sanitized, and monitoring pest control measures effectiveness. Corrective Actions: The Person in Charge or certified food manager is responsible for educating his/her employees on good personal hygiene including handwashing and glove changing to help prevent foodborne illness. Poor personal hygiene greatly contributes to foodborne illness. Routine monitoring of temperatures, cold holding, hot holding, reheating, cooking, and thawing should be overseen by the person in charge.
  • The person in charge was unable to provide written procedures for the clean-up of vomit and diarrhea. A sample copy was given to the person in charge. 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 a food employee touch soiled dish, their apron, and their face, and then proceed to pick up clean dishes, without washing their hands. Also, a food employee used gloved hands to pick up raw meat, discard the gloves, and then don new gloves, and prepare ready-to-eat food, without washing their 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 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 no paper towels at the main level bar hand sink or the lower-level bar hand sink. The person in charge provided paper towels for the main floor 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 hand soap at the hand sink for the lower-level bar. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • Observed a wiping cloth bucket in the hand sink near the cookline, and ice in the hand sink for the main floor bar. The bucket was removed from the sink and the person in charge will let employees know to use hand sinks only for handwashing. 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 two tags from the mussels did not have the date of that the last one was sold. The date should be marked on the tag so that it can be held for 90 days. Corrective Actions: The date when the last shell stock from the container is sold or served shall be recorded on the tag or label.
  • Observed the inside of the microwave 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 the ice machine plastic deflector shield soiled. Also, the can opener blade was soiled (remove the item if it is not in use). 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 cutting boards at the prep coolers stained/soiled. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
  • Observed the sanitizer concentration at the three-compartment sink was at 0ppm. During the inspection the maintenance person got it to 300ppm, which is within the manufacturer's acceptable range. Corrective Actions: If a chemical sanitizer is generated by a device located on site at the food establishment it shall be used as specified in subdivisions 1 through 4 of this section and shall be produced by a device that: c. Displays the EPA device manufacturing facility registration number on the device, and d. Is operated and maintained in accordance with manufacturer's instructions.
  • Observed on the child's menu an asterisk next to the Rebel Cheeseburger and Rebel Hamburger, denoted that it could be cooked to order. The asterisk needs to be removed from these selections on the child's menu. Ground beef is a comminuted meat. Corrective Actions: D. A raw animal food such as raw egg, raw fish, raw-marinated fish, raw molluscan shellfish, or steak tartare, or a partially cooked food such as lightly cooked fish, soft cooked eggs, or rare meat other than whole-muscle, intact beef steaks as specified in subsection C of this section, may be served or offered for sale upon request or consumer selection in a ready-to-eat form if: 2. The food, if served or offered for service by consumer selection from a children's menu, does not contain comminuted meat.
  • Observed the following cold holding above 41 degrees F overnight in the two-door prep cooler: 1. one small stainless-steel (SS) container of pepperoni at 45 degrees F; 2. one small stainless-steel (SS) container of capicola at 46 degrees F. Items were voluntarily discarded. Recommended all time/temperature control for safety foods on the bottom be relocated until unit can be evaluated. Also, reducing the amount of food in each SS container and the amount of food in the cooler could help. TCS food temperatures should be checked regularly to ensure that they are 41 degrees F or below. Corrective Actions: Time/temperature control for safety food shall be maintained at 41°F (5°C) or less.
  • The seared tuna for the "Crunchy Tuna" dish, the eggs in the "Two Egg Meal" also does not have an asterisk next to them, but they are offered undercooked, per the person in charge. Also, the asterisk should be next to the food item that is offered undercooked, not next to the name of the dish, like it is on the "The 1836" "The Ramsay Bolton Burger" "Classic Bacon Cheeseburger" and "Charlie Does Surf". Corrective Actions: B. Disclosure shall include: 1. A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order)"; or 2. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients.
  • Observed two hanging "Hot Shot" pesticide devices in the main bar area. The two devices were removed. They release pesticide and the instructions state they cannot be used in populated areas. Corrective Actions: Poisonous or toxic materials shall be: 1. Used according to: a. Law and this chapter; b. Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment; c. The conditions of certification, if certification is required, for use of the pest control materials; and d. Additional conditions that may be established by the department.
  • Observed seven individually packaged ROP tuna thawed while still in the intact package. The tuna was discarded. ROP fish should be either completely removed from packaging or have a large enough cut in the package to allow the oxygen to reach the fish. Corrective Actions: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: 1. Prior to its thawing under refrigeration as specified in subdivision A 1 of this section. 2. Prior to, or immediately upon completion of, its thawing using procedures specified in subdivision A 2 of this section.
  • Observed the following: 1. multiple live flying insects in the kitchen and both bars; 2. live crawling insects in the lower-level bar area; 3. harborage conditions in the kitchen and both bars. 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; and 4. Eliminating harborage conditions.
  • Observed the following: 1. dead flying insects on a strip next to the back kitchen door; 2. dead crawling insects on a glue trap under a cabinet in the lower-level bar; and 3. dead crawling insects in a trap at the back of the main bar. Corrective Actions: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • Wiping cloth bucket in the kitchen was tested for the concentration of the quaternary ammonium sanitizer, the test kit showed the solution at 0 ppm. The sanitizer was manually added to increase the concentration to 300 ppm at 75 degrees F. Corrective Actions: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified by the manufacturer.
  • Observed the following in need of repair or adjustment: 1. two-door prep cooler is leaking in the bottom area and the seal/gasket is ripped; 2. both hand sinks in the kitchen are leaking; 3. the deep freezer next to the upright reach-in freezer has icing; 4. one of the vent hood lights is out. Corrective Actions: A. Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements. Unused or non-functioning equipment shall be removed from the premises. B. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Observed the hand sinks and the three-compartment sink need to be re-caulked. 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.
  • Observed the following non-food contact surfaces soiled: 1. the outside of equipment throughout the kitchen and bar areas; 2. the areas around and under drink and plumbing lines; 3. the seals/gaskets around the doors of the refrigeration and freezer equipment; 4. carbon build-up on the waffle makers and pans; 5. the outside of the ice machine, to include the filters; 6. up splash of the ice tea maker and warmer for the plate service area; 7. all hand sinks. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • The floors under equipment throughout the kitchen and bar areas and the drains in the kitchen and main bar area are heavily soiled. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Woodmont Genesis Health Care

11 Dairy Lane Fredericksburg, VA 22405
Status: Permitted

Adult Care Home Service | Follow-Up
August 12, 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:

Get more local news delivered straight to your inbox. Sign up for free Patch newsletters and alerts.

More from Fredericksburg