Restaurants & Bars
Pizza Pans Heavily Encrusted With Debris: Fredericksburg Inspections
Rappahannock Area Health District recorded violations at several facilities around Fredericksburg during recent restaurant 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 from April 4 through April 12.
During that period, a health inspector observed pizza pans heavily encrusted with debris on the nonfood contact surface at one food establishment.
"Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris," the inspector wrote.
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At another restaurant, similar conditions were observed with frying pans and kitchen surfaces.
"Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents," according to the inspection report.
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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 violations reported by the Rappahannock Area Health Department from April 4 through April 12.
11120 Gordon Road Fredericksburg, VA 22407
Status: Permitted
MOST RECENT INSPECTION
Child Care Food Service | Routine
April 12, 2024
No Observations Or Corrective Actions
3940 Plank Road Ste. A Fredericksburg, VA 22407
Status: Permitted
Full Service Restaurant | Routine
April 12, 2024
Observations & Corrective Actions
- Facility could not provide a signed employee health policy.EHS provided an employee health policy to the person in charge. Corrective Actions: The permit holder must inform employees and conditional employees to report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Observed on top of the prep cooler on a cutting broad next to exposed foods an employees beveage inside a foam cup without a lid. The beveage is discarded during the inspection. Corrective Actions: 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 a food employee with gloves on touch their phone then proceed to prepare drinks without removing or changing gloves. Corrective Actions: Discard gloves once soiled.
- Observed the interior of all micowaves throughout the facility 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 four ceramic plates at the cook line soiled. Plates were removed during the inspection to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Observed several food employees while preparing foods not wearing 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 numerous cutting broads heavily scored and stained. Corrective Actions: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Observed the following equipment in poor repair: 1. Micowave by ovens the handle is missing 2. Hand washing sink by the dishwasher needs to be sealed to the wall. Corrective Actions: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Observed several frying pans heavily encrusted with debris on the non food contact surface. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Observed the following non food contact surfaces in need of cleaning : 1. Exerior of cooking equipment 2. Interior of fryer cabinets 3. Interior of all prep and reach-in coolers 4. Shelving. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Observed long hoses attached to a spray nozzle attached to a mop sink and at a spigot underneath the handwashing sink on the cook line without correct backflow prevention. The mop sink had a vacuum breaker, however, a dual check valve is required for both hoses continuously 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. EHS will provide a handout to the person in charge of the correct backflow prevention device needed.
- Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- Observed walls ,floors and ceilings throughout the facility are in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
250 Stafford Lakes Parkway Fredericksburg, VA 22406
Status: Permitted
Educational Facility Food Service | Risk Factor
April 12, 2024
No Observations Or Corrective Actions
1151 Mountain View Road Fredericksburg, VA 22406
Status: Permitted
Fast Food | Routine
April 12, 2024
Observations & Corrective Actions
- Facility does not have a food protection manager certificate. Corrective Actions: At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program.
- Observed items blocking the two hand sinks. Items were removed. Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Observed the following in need of cleaning: 1) interior of pizza oven in the bar area. 2) interior of oven on the cookline. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed the interior ceiling of ice machine and can opener in need of cleaning. Can opener was placed in the ware-wash area for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Observed the interior 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 unwrapped plastic utensils stored upright in a container with no overhead protection. Corrective Actions: Clean equipment and utensils shall be stored as specified under subsection A of this section and shall be stored: 1. In a self-draining position that allows air drying. 2. Covered or inverted.
- Observed ice buildup at the back of the reach in freezer on the cookline. Corrective Actions: Equipment shall be maintained in a state of repair.
- Facility does not have valid test strips to test chemical sanitizer. Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
- Observed the following in need of cleaning: 1) shelving throughout. 2) exterior of fryers and reach in units throughout. 3) heat lamp. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed the walls, floors, and floor drains in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
- Observed absorbent ceiling tiles over 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. 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.
3102-A Plank Road Fredericksburg, VA 22407
Status: Permitted
Fast Food | Routine
April 10, 2024
Observations & Corrective Actions
- Observed the bulk milk container in the McCafe cooler holding at 45 degrees F, and three containers of whipped cream. The person in charge advised that they had been put in there less than 4 hours ago. All items were relocated to a cooler maintaining foods at less than 41 degrees F. Corrective Actions: Cold hold time/temperature control for safety foods at 41 degrees F or below to inhibit the growth of harmful bacteria.
- The McCafe cooler door does not close completely, which may be the cause of it not maintaining foods below 41 degrees F. The person in charge will call for service on this unit. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
5801 Plank Road Fredericksburg, VA 22407
Status: Permitted
Fast Food | Follow-Up
April 10, 2024
No Observations Or Corrective Actions
588 Warrenton Road Fredericksburg, VA 22406
Status: Permitted
Fast Food | Routine
April 9, 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 (corrected onsite). Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
- 8Observed a food employee handle soiled dishes then handled clean dishes without first washing their hands. Employee was instructed to wash their hands (corrected onsite). 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 plastic container of hamburger patties (100-105 degrees F) stored above the grill. Patties have been stored in the container for about 2 hours and will be used in 2 or 3 hours to make chili. EHS instructed the PIC to reheat to 165 degrees and store at 135 degrees or above (corrected onsite). Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
10008 Southpoint Pkwy ste 100 Fredericksburg, VA 22407
Status: Permitted
Fast Food | Routine
April 9, 2024
Observations & Corrective Actions
- Facility does not have written procedures for the clean-up of vomiting or diarrheal events. EHS provide a sample to the person in charge. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
TownePlace Suites Fredericksburg
4700 Market Street Fredericksburg, VA 22408
Status: Permitted
Continental Breakfast | Routine
April 9, 2024
Observations & Corrective Actions
- Facility could not provide proedures for responding to vomiting and diarreah events.EHS provide a sample to the person in charge. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
10657 Spotsylvania Avenue Fredericksburg, VA 22408
Status: Permitted
Fast Food | Routine
April 8, 2024
Observations & Corrective Actions
- The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility. EHS provided a documentation to the person in charge. Corrective Actions: Facility must provide training documentation relating to the Employee Health Policy.
- Facility does not have written procedures for the clean-up of vomiting or diarrheal events. Facility provided procedures during inspection. EHS provided a sample to the person in charge. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
- Observed in interior of the microwave and pizza oven heavily incrusted with debris. Corrective Actions: The food-contact surfaces of in-use cooking and baking equipment shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering equipment if it is cleaned as specified in 12VAC5-421-1780 D 6. 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 deli slicer soiled. Through discussion with the person in charge the slicer was lasted used the day prior to the inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Observed missed placed ceiling tiles and conduct cords in the ceiling with openings. EHS advised the person in charge to spray a foam installing around the cords. Corrective Actions: Seal all openings so that they are weather tight and do not allow insects or rodents to enter.
- Observed an insect control device strip hanging above a deep freezer. During the inspection the device was removed and discarded. Corrective Actions: Install insect control devices so that: (1) The devices are not located over a food preparation area; and (2) 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.
- Observed unsealed wood pallets being used at the three compartments sink to hold clean dishes. Corrective Actions: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Observed the following equipment in poor repair: 1.Rusted shelving above the three-compartment sink. 2. Ice buildup in deep freezer. 3. Deep freezer by the pizza oven interior of door. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Articles 1 (12VAC5-421-960 et seq.) and 2 (12VAC5-421-1080 et seq.) of this part. Unused or non-functioning equipment shall be removed from the premises.
- Observed the following nonfood contact surfaces in need of cleaning: 1.Exterior and up splash of floor mixer 2. Interior of deep fryer cabinets 3. Exterior of cooking equipment 4. Interior of hold holding unit 5. Soda machine. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Observed pizza pans heavily encrusted with debris on the nonfood contact surface. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Observed floors, walls and ceilings throughout the facility are in need of cleaning. All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Observed the following unused equipment: 1. Prep cooler 2.Toaster oven 3.Soda machine 4.Pizza warmer. Corrective Actions: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
- Observed a mop inside the basin of the mop bucket filled with soiled water. Through discussion with the person in charge the mop had been left in the bucket from the night prior to the inspection. Corrective Actions: Position wet mops in a way that allows them to air-dry without soiling walls, equipment, or supplies.
5203 Daffodil Dr Fredericksburg, VA 22407
Status: Permitted
Mobile Food Unit | Routine
April 5, 2024
No Observations Or Corrective Actions
3140 Cowan Blvd Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
April 4, 2024
Observations & Corrective Actions
- Observed no paper towels were available at the bar handsink. 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 food debris inside the basin of one of the hand sinks in the kitchen. Corrective Actions: Use handwash sink only for handwashing.
- Observed the following foods unprotected and at risk for contamination: 1. numerous pans and containers of foods inside the walk in freezer uncovered. 2. one open bag of basmati rice stored under the dish washer. Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Observed the interior of the microwave requires 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 the interior surfaces of the ice machine requires cleaning. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Observed white rice in the rice cooker at 91-114 degrees F due to insufficient reheating. Rice had been in the cooker for less than 1 hour and was reheated in the microwave during the inspection to 187 degrees F. Corrective Actions: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
- Observed food employees working without 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 a food employee drying dishes with a towel. 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 rusted shelves in the walk in cooler. Corrective Actions: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Observed numerous individual cutting boards and prep table cutting boards 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 the following non food contact surfaces that require cleaning: 1. side and top surfaces of equipment on the cook line 2. inside and outside surfaces of cooling equipment on the line 3. shelves throughout the facility 4. outside surfaces of spice containers. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- The facility installed an ice machine without 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.
- Observed walls, floors and ceiling in the kitchen that require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
20 Plantation Drive Suite 135 Fredericksburg, VA 22406
Status: Permitted
Full Service Restaurant | Routine
April 4, 2024
Observations & Corrective Actions
- Person in charge could not provide documentation on the employee health policy. Document was provided during the inspection. Corrective Actions: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food
- Person in charge could not provide written bodily fluid clean up procedures. Document given during inspection. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
- Observed a container of raw chicken stored next to RTE foods and raw foods with different cooking temperatures stored on the same shelf. 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 food employee handle both RTE and raw foods while wearing the same pair of gloves. Employee was instructed to use wash hands and change gloves. Corrective Actions: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Observed the interior of microwave on the cookline 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 the interior ceiling of the ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Observed large stainless steel container of tomato pizza sauce (60 degrees F) in the walk in cooler not properly cooled down. The sauce was kept over night. Person in charge voluntarily discarded the sauce. Corrective Actions: Cooked time/temperature control for safety food shall be cooled: 1) Within two hours, from 135°F (57°C) to 70°F (21°C). 2) Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less.P
- Observed the following held at improper temperature: 1) garlic oil (64 defgrees F) on the prep table. 2) sliced cheddar cheese (46 degrees F) and sliced provolone cheese (45 degrees F) both located in a stainless steel container stored above the fill line in the prep cooler on the cookline. All items were taken out 1 hour prior from the walk in cooler. All items were put in cooling units. Recommend using TIME. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
- Observed wet sanitizing wiping cloths on a prep counter and cutting boards. Person in charge put the clothes in sanitizing buckets. Corrective Actions: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: 1. Maintained dry. 2. Used for no other purpose.
- Observed the back handsink and both restroom toilet seats in need of re-caulking. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. Spaced to allow access for cleaning along the sides, behind, and above the equipment 2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch or 1 millimeter. 3. Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
- Observed several gaps in the ceiling tiles throughout the kitchen and openings around conduit lines going through the ceiling located above the soda machine. Corrective Actions: The physical facilities shall be maintained in good repair.
12100 Kilarney Drive Fredericksburg, VA 22407
Status: Permitted
Fast Food | Routine
April 4, 2024
Observations & Corrective Actions
- Observed in the interior of the microwave soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Observed the back door of the kitchen left open and ceiling tiles throughout the facility missed placed. Corrective Actions: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Observed cutting broads at both prep stations are heavily scored. Corrective Actions: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Observed the following non food contact surfaces in need of cleaning: 1.Exterior of cooking equipment 2. Interior of fryer cabinets 3. Shelving. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Observed walls, floors and ceilings throughout the facility in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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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