Raw Shrimp Stored Next To Raw Chicken: Fredericksburg 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 22 through April 3o.

During that period, a health inspector reported that one Fredericksburg food establishment was storing raw shrimp next to raw chicken. Produce was also being kept near raw foods. Restaurants need to protect the food they're serving from cross contamination.

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 22 through April 30.

Pizza Hut

14 Stafford Lakes Pkwy #202 Fredericksburg, VA 22406
Status: Permitted

MOST RECENT INSPECTION
Carry Out | Routine
April 30, 2024

No Observations Or Corrective Actions Reported

S.L.A.P. Food Truck MU (VA UB48-568)

213 Durham Drive, Fredericksburg, VA, USA Fredericksburg, VA 22407
Status: Permitted

Mobile Food Unit | Routine
April 30, 2024

No Observations Or Corrective Actions Reported

Gauntlet Golf Club

18 Fairway Drive Fredericksburg, VA 22406
Status: Permitted

Full Service Restaurant | Routine
April 30, 2024

Observations & Corrective Actions

• Observed a carton of raw shell eggs stored near ready to eat fruits, vegetables, and cooked pasta. Items were re-located. 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 the following time/temperature control for safety foods cold holding at improper temperatures overnight in the reach in cooler near the bar area: 1) a stainless steel container of cooked noodles ( 45°F), 2) a plastic container or salsa ( 46°F), 3) a sealed package of commercially processed hotdogs (44° F), 4) a container of cooked chicken (45° F), 5) two bags of mix shredded cheese (43-45 ° F). Items were discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed the 2 door reach in cooler near the reach in freezer located near the bar area was not maintaining a proper temperature of 41 degrees F or below. Corrective Actions: Equipment must be in good repair.
• The floors and ceiling tiles throughout the facility were noted in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed ceiling tiles in the kitchen near the hood to be absorbent and not smooth or 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.

China King

29 Banks Ford Parkway Suite 113 Fredericksburg, VA 22406
Status: Permitted

Full Service Restaurant | Routine
April 30, 2024

Observations & Corrective Actions

• Person in charge could not provide documentation on the employee health policy. Document provided during 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.
• erson in charge could not provide written procedures on bodily fluid cleanup. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
• Observed food employee wash hands in the 3-comp sink. Employee was instructed to wash hands in the hand sink. Corrective Actions: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and shall not clean their hands (i) in a sink used for food preparation or utensil washing or (ii) in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• Observed a utensil in the back handsink. Person in charge removed item to 3-comp sink. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing.
• Observed raw shrimp stored next to raw chicken and produce stored next to raw foods. Person in charge re-arranged items. Corrective Actions: Food shall be protected from cross contamination by: 1. Except as specified in subdivision 1 d of this subsection, separating raw animal foods during storage, preparation, holding, and display from: a. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. b. Cooked ready-to-eat food. c. Fruits and vegetables before they are washed. d. Frozen, commercially processed, and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
• 15: 0470 (A 3-8) Observed two large bulk containers filled with sugar and flour not covered with lids. PIC put lids on containers.
• Corrective Actions: Food shall be protected from cross contamination by: 1) Except as specified in subsection B of this section and 12VAC5-421-810 B 2, storing the food in packages, covered containers, or wrappings. 2) Cleaning hermetically sealed containers of food of visible soil before opening. 3) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. 4) Storing damaged, spoiled, or recalled food being held in the food establishment as specified under 12VAC5-421-3150. 5) Separating fruits and vegetables, before they are washed as specified under 12VAC5-421-510 from ready-to-eat food.
• Observed several utensils hanging on a knife magnetic rack soiled to the sight and touch. Items were removed for cleaning. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
• Observed no date marking system of TCS and RTE foods held for more than 24 hours in the walk-in cooler. Corrective Actions: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• Observed garlic oil (63 degrees F) on the cookline not time marked for disposition as TIME is used. PIC unable to provide TIME document. Corrective Actions: If time without temperature control is used as the public health control up to a maximum of four hours: 1. The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control or 135°F (57°C) or greater when removed from hot holding temperature control. 2. The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. 3. The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control. 4. The food in unmarked containers or packages, or marked to exceed a four-hour limit shall be discarded.
• Chlorine sanitizer concentration read over 200 ppm when tested with test strips in the wiping cloth bucket. PIC added more water and brought down the concentration to 100 ppm. Corrective Actions: Chemical sanitizers, including chemical sanitizing solutions generated on site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet the requirements specified in 40 CFR 180.940. 2. Meet the requirements as specified in 40 CFR 180.2020.
• Observed two chemical spray bottles hanging on a rack over the 3-comp sink. Sprays were re-located. Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning. 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This subsection does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• Observed shrimp thawing in still water in a stainless-steel bowl in the 3-comp sink. PIC turned on water of less than 70 degrees F. Corrective Actions: Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process..
• Observed two large buckets of sauce stored on the floor in the dry storage area. Items were relocated off the floor. 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. 3. At least 6 inches (15 cm) above the floor.
• Observed the interior and exterior of all equipment in need of cleaning throughout the kitchen. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed the exterior lid of grease receptacle requires cleaning.
• 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.
• The lid of the grease receptacle does not completely close shut.
• Corrective Actions: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• Observed the following in need of cleaning throughout the kitchen: 1) floor drains. 2) floors underneath equipment. 3) walls. 4) ceiling tiles. 5) ceiling vents. 6) back screen door. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed holes/gaps in the ceiling tiles throughout the kitchen. Corrective Actions: The physical facilities shall be maintained in good repair.
• Observed employee belongings throughout the kitchen. Corrective Actions: A. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. B. 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 can not occur.

Mary Washington Hospital

1001 Sam Perry Blvd Fredericksburg, VA 22401
Status: Permitted

Hospital Food Service | Routine
April 30, 2024

Observations & Corrective Actions

• The two large fans in the kitchen were observed heavily soiled. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• The HVAC intake vents in the dish room were observed soiled. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Vocelli Pizza

1911 Plank Rd Fredericksburg, VA 22401
Status: Permitted

Carry Out | Routine
April 30, 2024

Observations & Corrective Actions

• Person in charge was unable to provide an employee health policy. EHS provided a copy and discussed the requirments with the person in charge. 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).
• Person in charge was unable to provide written procedures for how the facility tends to bodily fluid clean ups. EHS provided a copy during the 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 shredded lettuce for subs set by the pizza finishing station. Temperature of the lettuce was 70 degrees F. Person in charge stated lettuce was left from the day prior and had no intetion on using it. During the inspection lettuce was discarded and EHS had a thorough discussion with the person in charge regarding TCS foods and temperature requirements. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed 3 cleaning spray bottles that were not labeled with its contents. During the inspection person in charge labeled the spray bottles. Corrective Actions: Properly label working containers of toxic items with the common name.
• Observed unused equipment stored in the facility, a pizza prep cooler and soda cooler. Corrective Actions: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• Observed the following in poor repair: 1. caulk of the front handsink 2. rusted shelves 3. fan cover panel missing on the ceiling of the walk in cooler and walk in freezer Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

City Vino

100 Hanover Street Fredericksburg, VA 22401
Status: Pending

Fast Food | Other
April 30, 2024

No Observations Or Corrective Actions Reported

Asian Diner Restaurant

10048 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
April 30, 2024

Observations & Corrective Actions

• Facility could not provide documents on procedures for responding to vomiting and diarreal events.(Corrected)EHS provide a sample to the person in charge. 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 the interior of the ice machine needs to be cleaned. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize these surfaces.
• Observed the interior of the micowave is soiled. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize these surfaces.
• Observed inside the walk-in cooler raw sushi tuna in ROP at 41 degress . EHS discussed with the person in charge removing the tuna from the ROP or cuting a opening before defrosting. Tuna was voluntary discarded.(Corrected) Corrective Actions: Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediatley upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70°F for a time period that doesn't allow the thawed portions of the fish to exceed 41°F for more that 4 hours including the time to cool back down to 41°F in the refrigerator if not immediately cooked..
• Observed several flying insects throughout the facility .EHS advised the person in charge to contact their pest control services to assist the issue .
• Corrective Actions: Utilize proper pest control methods to maintain the premises free of insects, rodents, and other pests.
• Observed boxes of raw chicken and carrots stored on the floor inside the walk-in cooler and boxes of can foods in the dry storage on the floor .During the inspection items were relocated .(Corrected)
• Store all food in areas where it will not be subjected to leaks or other sources of contamination. Observed floors, walls and ceilings throughout the facility are in need of cleaning.
• Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following pieces of equipment currently not working and not in use: 1. Sushi prep cooler 2. 2 door reach-in cooler 3. Prep cooler. Corrective Actions: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• Observed the following faclities in poor repair: 1. Ceiling tiles missing above the walk-in cooler and three comparment sink 2. Hole in walk above ice machine. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Jersey Mike's Subs

14 Stafford Lakes Pkwy 104 Fredericksburg, VA 22406
Status: Permitted

Fast Food | Follow-Up
April 30, 2024

Observations & Corrective Actions

• Observed the following cold holding at improper temperature for about 3 hours: 1) a stainless steel container of cut tomatoes (44-46 degrees F) in the prep unit near the grill, 2) a stainless steel container of sliced white American cheese (43- 45 degrees F). Items were relocated to the walk in cooler. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Prep unit (43 degrees F) by the grill is not maintaining a proper cold holding temperature of 41 degrees F or below. Person in charge (PIC) stated a technician came twice since the initial routine inspection on 4/15/2024 and repaired the unit. PIC will contact a technician to evaluate the unit and will discontinue using the unit until it has been repaired. Corrective Actions: Equipment must be in good repair.

Hissho Sushi @ Mary Washington Hospital

1001 Sam Perry Blvd. Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
April 30, 2024

Observations Or Corrective Actions Reported

Au Bon Pain

1001 Sam Perry Blvd Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
April 30, 2024

Observations & Corrective Actions

• Observed wiping cloths stored in buckets with no measurable sanitizer. The container holding the sanitizer concentrate was empty at the 3 compartment sink. Container was replaced and cloths were places in the correct sanitizer concentration. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• The cutting board along one of the prep units was observed scored. Corrective Actions: Resurface the cutting board so that it can be easily cleaned.
• The interior of the prep unit and the upsplash of the soda dispenser were observed soiled. Bot were cleaned during inspection. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

MWH Coffee Station

1001 Sam Perry Blvd Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
April 30, 2024

No Observations Or Corrective Actions Reported

New Fujiya House

1489 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
April 29, 2024

Observations & Corrective Actions

• Observed the bar area handsink was blocked by a cutting board and blender. During the inspection items were relocated and EHS had a thorough discussion with the person in charge about proper and required handsink usage. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed no soap was available at the bar area handsink. During the inspection soap was provided. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Observed the kitchen handsink had no paper towels available. 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 a food employee wash and rinse (no sanitize step or put through the dish machine for sanitization) stainless steel spatulas and then store items on a cart. EHS had a thorough discussion about the observation with the person in charge. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed two pans of white rice in the walk in cooler ranging from 52-57 degrees F. Per discussion with the person in charge rice was made the day prior and cooling temperatures were not being monitored. EHS discussed approved cooling methods with the person in charge and rice was discarded during the inspection. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
• Observed the facility is using time as a public health control instead of temperatures for the acidied sushi rice. During the inspection EHS provided and discussed approved and required paperwork for this procedure. Corrective Actions: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
• Person in charge was unable to provide a thin probe thermometer. Corrective Actions: Obtain a thin probe food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
• Observed the following non food contact surfaces that require cleaning: 1. shelves in the walk in cooler 2. outside surfaces of spices/dry food bins 3. non food contact surfaces of the top of prep tables 4. carts transporting foods and equipment to hibachi areas Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed AC vents, 3 compartment sink drain and floors underneath equipment that require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed employees personal belongings stored on or above food prep/storage areas (cell phone, hats). Corrective Actions: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination

New Beginning Deli

7448 -B Commerce Way Ruther Glen, VA 22546
Status: Permitted

Fast Food | Routine
April 29, 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.
• The interior of the microwave oven was observed soiled. Oven.was cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The faucet at the kitchen hand sink is leaking. Corrective Actions: A plumbing system shall be maintained in good repair.

Morningside House of Fredericksburg

3020 Gordon W. Shelton Blvd. Fredericksburg, VA 22401
Status: Permitted

Adult Care Home Service | Follow-Up
April 29, 2024

No Observations Or Corrective Actions Reported

Sonic Drive In

240 McWhirt Loop Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
April 29, 2024

Observations & Corrective Actions

• Observed a food employee eating near the cookline line where food is being prepared. Pesrson in charge (PIC) instructed the employee to discontinue eating near the preparation area. EHS instructed PIC to clean and sanitize the area. Corrective Actions: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
• Observed a food employee handle personal belongings then engaged in food preparation without first washing their hands. Employee was instructed to wash their hands. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task and before donning gloves to initiate a task that involves working with foods.
• Through discussion with the food employee the milk shake machine wands are being rinsed with water throughout the day, they are not being properly washed, rinsed, and sanitized every four hours. Informed the person in charge equipment in contact with time/temperature control for safety foods are required to be cleaned and sanitized at least once every 4 hours. Wands were properly cleaned and sanitized. Corrective Actions: 1) Food contact equipment and utensils if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every four hours. 2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at 41 degrees F or less shall be cleaned at least once every 24 hours;
• Observed accumulation of grime and debris on the following nonfood contact surfaces: 1) interior and exterior of reach in refrigeration equipment, 2) shelving throughout the facility, 3) heat lamp in hot holding unit. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the ceiling above the cookline and the floors throughout the facility especially under the equipment are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• The floor throughout the kitchen appears to be unsealed concrete, it also appears to be non 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.

Caroline Meal Center

17202 Richmond Turnpike Milford, VA 22514
Status: Permitted

Adult Care Home Service | Routine
April 29, 2024

No Observations Or Corrective Actions Reported

Curbside Kitchen and Creamery (815-010)

3195 Richmond Hwy, Stafford, VA, USA Stafford, VA 22554
Status: Permitted

Mobile Food Unit | Routine
April 29, 2024

No Observations Or Corrective Actions Reported

Little Caesars

1465 Stafford Market Place Suite #109 Stafford, VA 22554
Status: Permitted

Carry Out | Routine
April 29, 2024

Observations & Corrective Actions

• PIC could not provide written procedures for bodily fluid cleanup. Document provided 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.
• Through discussion with the person in charge, the food thermometer that is used for TCS foods is only cleaned and sanitized once daily. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned: 1. Except as specified in subsection B of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. 2. Each time there is a change from working with raw foods to working with ready-to-eat foods. 3. Between uses with raw fruits and vegetables and with time/temperature control for safety food. 4. Before using or storing a food temperature measuring device. 5. At any time during the operation when contamination may have occurred.
• Observed the can opener in need of cleaning. PIC removed can opener for cleaning. Corrective Actions: Except when dry cleaning methods are used as specified under 12VAC5-421-1810, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: 1. At any time when contamination may have occurred. 2. At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles. 3. Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers. 4. 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 food employee not wearing beard restraint. Corrective Actions: Except as provided under subsection B of this section, food employees shall 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 food employees with wrist jewelry. Corrective Actions: Except for a plain ring such as a wedding band, while preparing food, food employees shall not wear jewelry, including medical information jewelry on their arms and hands.
• Observed plastic containers wet while stacked on the shelve in the warewash area. Items were moved to 3-comp sink for cleaning. Corrective Actions: After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining as specified in 40 CFR 180.940 before contact with food. 2. Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
• The test strips to test the chemical sanitizer are expired. 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.Pf
• Observed several gaps in the ceiling tiles and conduit lines going through the ceiling. Corrective Actions: The physical facilities shall be maintained in good repair.
• Observed the following in need of cleaning: 1) ceiling tiles. 2) ceiling vents. 3) walls. 4) floor drains. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Cork and Table

909 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
April 27, 2024

Observations & Corrective Actions

• No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. Corrective Actions: Provide written agreements or statements from the supplier or aquaculturist that fish were raised and fed formulated feed, such as pellets, that contain no live parasites infective to aquacultured fish.
• Person in charge could not provide a test kit for the quaternary ammonium sanitizer being used at the 3 compartment sink. Corrective Actions: Obtain a quaternary ammonium chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

Fredericksburg Health & Rehab

3900 Plank Road Fredericksburg, VA 22407
Status: Permitted

Health Care Food Facility | Routine
April 26, 2024

Observations & Corrective Actions

• There was no person in charge available for the first hour of the inspection. Only the cook was there. Someone arrived for the rest of the inspection.
• Corrective Actions: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• The person in charge was unable to show written proof the employees had been trained in regards to Employee Health. A sample Employee Health Policy was left with the person in charge. 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 and employee who was wearing gloves preparing food go to the office, donned a beard guard, then return to preparing food without washing their hands and donning new gloves. 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 tasks.
• Observed used ice in the front hand sink in the kitchen. Sink was being used as a dump sink. Instructed employees to use hand sink only for washing hands. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• The blade of the can opener was observed soiled. Can opener was taken to the dish machine to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• There was sanitizer being dispensed into the 3 compartment sink. Person in charge obtained some bleach to sanitize equipment. Corrective Actions: Sanitize equipment food-contact surfaces/utensils using any of the following methods: A) In manual hot water operations by immersion for at least 30 seconds; B) In mechanical hot water operations by achieving a utensil surface temperature of 160 F; or C) Using sanitizing chemicals in manual or mechanical operations that have the following contact times: 1) At least 10 seconds for a chlorine solution; 2) At least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 100 F or a pH of 8 or less and a temperature of at least 75 F; 3) At least 30 seconds for other chemical sanitizing solutions; or 4) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluationed for efficacy, yields sanitization.
• The interior of the microwave oven and the conveyor toaster was observed soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed mashed potatoes (51'F) and sliced turkey (45'F) cold holding at improper temperatures in the walk in cooler. Food was from the previous day. Food was voluntarily discarded during inspection. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Breakfast foods were observed in the walk in cooler tightly wrapped with condensation with temperatures 100'F after 1 hour. Instructed employee to leave foods uncovered while cooling. Corrective Actions: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
• Observed employee working in the kitchen not wearing a beard guard over their beard. Beard guard was donned during inspection. 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 cloth stored in a sanitizer bucket without any measurable sanitizer. Cloth was placed in a bleach sanitizer solution. Corrective Actions: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• The following non-food contact items were observed soiled: 1-the lid for the thickener container, 2-outer surfaces of the dish machine, 3-the fan in the dish room. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• There are no backflow protection devices installed on the fresh water lines leading to the juice dispenser, coffee maker or tea maker. 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.
• The following physical facilities were observed soiled:1-the wall near the window, 2-the outlets on that wall, 3-the floor in the dish room, 4-walk in cooler floor. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Popeyes

1903 Plank Road Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
April 26, 2024

No Observations Or Corrective Actions Reported

Sushi Kola

1811 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
April 26, 2024

Observations & Corrective Actions

• Observed several hand sinks throughout the kitchen and sushi area being used to rinse towels and rinse out equipment. The person in charge was told that the hand sinks are for handwashing only. Corrective Actions: Use handwash sink only for handwashing.
• There were no hand washing signs at any sink in the kitchen. Corrective Actions: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• The surfaces of the can opener blade were observed soiled. Can opener was taken to the dishmachine to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The bulk food storage bins were not labeled. Bins were labeled during inspection. Corrective Actions: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• The gaskets on the prep unit are in nne of replacement. The heat strio on the walk in freezer door is not working, leading to a buildup of ice in the door frame and blocking the door from closing. Corrective Actions: Replace the door gaskets and repair the heat strip to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The top shelf of th expo station and the fans on the cook's line were observed soiled. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• The floors behind and under the equipment on the cook's line were observed soiled. Corrective Actions: Clean floors, walls, and ceilings as often as necessary to keep them clean.

Domino's Pizza #4274

556 Garrisonville Road Suite #100 Stafford, VA 22554
Status: Permitted

Carry Out | Routine
April 26, 2024

Observations & Corrective Actions

• Operator could not provide documentation employees have been trained on the employee health policy. Operator was aware of symptoms requiring reporting. Observed unsigned policy during the inspection. Sample employee health policy provided during the inspection. Corrective Actions: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions.
• Operator could not provide written procedures for clean-up of vomiting and diarrheal events. Sample procedures provided during the 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 an employee leave the employee toilet room and begin to handle prepackaged bags of alfredo sauce to portion without washing his hands. Instructed employee to wash his hands and discussed issue with the person in charge. Corrective Actions: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
• Observed only one handwashing sink is installed in the food establishment located in the front of the house by the pizza prep cooler. Another handwashing sink is needed in the warewashing and prep area located in the back of the house. Corrective Actions: Install an additional handwash sink at the warewashing/back prep area 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 front handwashing and 3-compartment sinks are no longer sealed to the adjacent walls. 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 accumulation of debris on the following nonfood contact surfaces: Interior shelving of small beverage cooler, base of pizza prep cooler, pizza oven under rack, and pizza screens. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed significant accumulation of debris around the dumpster enclosure. Facility uses a shared (community) dumpster with other establishments. Recommend contacting landlord. Corrective Actions: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.
• Observed missing caulking between wall tiles near the handwashing sink and wall in the back prep area are damaged, wall surfaces are no longer smooth and easily cleanable. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed the following area in need of cleaning: Ceiling tiles, especially above the pizza oven, remove food debris in colander sitting in the floor sink under the 3 vat sink, and walls in the warewashing area. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed build-up of debris on pizza oven hood vents. Corrective Actions: Maintain hood vents in clean condition.

Angela's Italian Restaurant

6336 Patriot Hwy Spotsylvania, VA 22551
Status: Permitted

Full Service Restaurant | Follow-Up
April 26, 2024

No Observations Or Corrective Actions Reported

Learning Paths Academy #78

122 Old Potomac Church Rd Stafford, VA 22554
Status: Permitted

Child Care Food Service | Routine
April 26, 2024

Observations & Corrective Actions

• Observed a water leak at the plumbing under the 3-comp sink. Corrective Actions: Equipment shall be maintained in a state of repair.
• The test strips for chemical sanitizer are expired. 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.

Sedona Taphouse

591 William St. Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
April 26, 2024

Observations & Corrective Actions

• Observed an employee cooking food while wearing a watch. Watch was removed during inspection. Corrective Actions: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• The small storage bins in the dry storage room were observed soiled. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Chipotle Mexican Grill #4325

16449 Consumer Row, King George, VA, USA King George, VA 22485
Status: Permitted

Fast Food | Routine
April 25, 2024

Observations & Corrective Actions

• Observed 3 employees working in the kitchen with beards, but were not wearing beard guards. 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.

Rehana's

104 Wolfe Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
April 25, 2024

Observations & Corrective Actions

• Observed the interior back surfaces of the ice machine requires 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

Creative Childcare Academy & Camp

7001 Harrison Road Fredericksburg, VA 22407
Status: Permitted

Child Care Food Service | Routine
April 25, 2024

Observations & Corrective Actions

Facility does not have a certified food protection manager. EHS provide Servsafe handout. 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.

Tropical Smoothie

16450 Consumer Row King George, VA 22485
Status: Permitted

Fast Food | Routine
April 25, 2024

Observations & Corrective Actions

• The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrective Actions: Repair 0r replace the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The faucet at the hand sink at the front line is not working. The sink is also coming loose from the wall. Corrective Actions: A plumbing system shall be maintained in good repair.

El Rincon Del Sabor Bar & Grill

6322 5 Mile Centre Park 307 Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
April 25, 2024

Observations & Corrective Actions

• Facility does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.EHS provide a sample in spanish 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 several pots heavily encrusted on the non-food contact surface. Corrective Actions: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• Observed the following nonfood contact surfaces in need of cleaning: 1. Wired shelving 2. Interior of reach-in coolers 3. Exterior of cooking equipment. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
• Observed walls ,floors & ceilings throughout the facility are in need of cleaning. Corrective Actions: Clean floors, walls, and ceilings as often as necessary to keep them clean.
• Observed the following pieces of equipment not in use and not working . 1. Ice machine 2. Dishwasher 3. reach-in cooler Corrective Actions: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
• Observed toothpaste and lotion on the prep table near food items. Items were relocated during the 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.
• Observed hood vents above cooking equipment are in need of cleaning. Corrective Actions: Maintain hood system vent filters in a clean condition.

Fahrenheit 132

318 William Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
April 25, 2024

Observations & Corrective Actions

The cutting boards along the prep units were observed stained. Cutting boards were taken to 3 compartment sink to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.

Observed employees working in the kitchen without beard guards. Beard guards were donned during inspection. 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 that the non-food contact surfaces of the large fan in the back room and the hanging pot rack in the kitchen were soiled. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed several areas of the kitchen ceiling that have been repaired, but not painted so it has a cleanable surface. Corrective Actions: Paint the ceiling so it is easily cleanable.

Five Guys

1515 Stafford Market Place Suite #117 Stafford, VA 22556

Status: Permitted

Fast Food | Other
April 25, 2024

No Observations Or Corrective Actions Reported

Chick-Fil-A

1094 International Parkway Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
April 24, 2024

Observations & Corrective Actions

• The concentration of the veggie wash read 5.86 mL when tested. More water was added to reach proper concentration. Corrective Actions: Food shall not contain unapproved food additives or additives that exceed amounts specified in 21 CFR Parts 170-180 relating to food additives; generally recognized as safe (GRAS) or prior sanctioned substances that exceed amounts allowed in 21 CFR Parts 181-186; substances that exceed amounts specified in 9 CFR 424.21(b), Subpart C; or pesticide residues that exceed provisions specified in 40 CFR Part 180 and exceptions.
• Observed several plastic containers wet while stacked in front of the warewash area. Containers were placed at 3-comp sink for re-sanitizing. Corrective Actions: After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining as specified in 40 CFR 180.940 before contact with food. 2. Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
• Observed ice build up on the walk in freezer door and HVAC system. Boxed foods relocated. Corrective Actions: Equipment shall be maintained in a state of repair
• Observed the following in need of cleaning: 1) interior and exterior of all equipment throughout the kitchen. 2) shelving. 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 in need of cleaning: 1) floors. 2) walls. 3) ceiling tiles. 4) floor drains. 5) ceiling vents. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Sammy T's

801 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
April 24, 2024

Observations & Corrective Actions

• Observed a food employee pick something off the ground with a gloved hand, employee discarded the glove but did not wash hands prior to putting on a fresh pair of gloves. EHS discussed the violation with the person in charge. Corrective Actions: Food employees shall clean their hands and exposed portions of their arms as specified under 12VAC5-421-140 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use 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;P 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 the following improper usage of a handsink in a kitchen: 1. a food employee filled up and dumped a plastic container of water in one of the kitchen hand sinks 2. in a prep room area, a stainless steel lid/cover was sitting inside the basin of the handsink 3. per discussion with a food employee, one of the kitchen hand sinks is used as a food prep sink. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing.
• Observed the interior 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 a plastic container of still frozen shrimp thawing on a prep table. EHS discussed approved thawing methods of foods with the employee and person in charge. Corrective Actions: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• Observed food employees working without hair and 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 food employees working wearing wrist jewelry. Corrective Actions: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• Observed stainless steel containers that were stored and 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 a container of clean utensils stored with the food contact surface facing upwards. Corrective Actions: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
• Observed a prep station cutting board and individual cutting boards that were heavily scored and scratched. 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. wire shelving throughout, especially in the walk in coolers 2. sides of equipment on the hot line 3. upsplash of the coffee and tea brewers 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. rotating fan is dusty 2. ceilings of the walk in cooler 3. floors of the walk in cooler and floors underneath equipment Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed employees personal belongings (keys, medications, cell phones) stored on or near food prep/serving areas. 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 can not occur.

Subway (Massaponax)

4605 Southpoint Plaza Way Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
April 24, 2024

Observations & Corrective Actions

• Facility does not have a certified food protection manager. Corrective Actions: At least one employee with suprvisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.

Veterans Canteen Service

10432 Patriot Hwy Fredericksburg, VA 22408
Status: Pending

Hospital Food Service | Other
April 24, 2024

No Observations Or Corrective Actions Reported

Better 4 You Juices (10-642 TM)

32 Bruce St Stafford, VA 22554
Status: Permitted

Mobile Food Unit | Follow-Up
April 22, 2024

No Observations Or Corrective Actions Reported

Spirit's

816 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
April 22, 2024

Observations & Corrective Actions

• Observed no soap was available at the 2nd floor bar handsink Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Observed no paper towels were available at the 2nd floor 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 interior surfaces of the ice machine and blade of the can opener that require 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 a food employee working without the use of a hair restraint. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• Observed the scoop handle making direct contact with the ice in the 2nd floor bar area. Corrective Actions: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food.
• Observed the following equipment in poor repair: 1. missing cover panels of ice machines in the basement 2. ice build up of the deep freezers 3. rusted shelving Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• Observe the following non food contact surfaces that require cleaning: 1. wire/metal shelving throughout 2. upsplash of the coffee brewer 3. non food contact surfaces of the mixer Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed severe damage the facility in particular floor and lower wall areas throughout the facility. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed floors underneath equipment and walls behind food prep/storage areas that require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Happy Endings Bar and Grill

1315 Princess Anne St Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
April 22, 2024

Observations & Corrective Actions

• The person in charge provided an employee health policy, however it was not signed and acknowledged by the facilities employees. 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 no paper towels were available in the kitchen hand sink. During the inspection person in charge provided paper towels.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 ware washing machine is not sanitizing dishes, 0ppm were tested and detected during the inspection. Facility will place a call to a technician and will manually sanitize dishes in the meantime.
• Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed a food employee working without wearing a beard restraint. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. 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 if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed the prep station cutting board is heavily stained and need to be replaced or resurfaced. 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 sided of cook line equipment and inside the fryer cabinet that require cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed walls, floors and ceiling tiles require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Legends Grille

10500 Spotsylvania Avenue Fredericksburg, VA 22408
Status: Permitted

Full Service Restaurant | Routine
April 22, 2024

Observations & Corrective Actions

• Observed the same cooking spatula being used to handle raw and cooked chicken. Corrective Actions: Be sure to use separate utensils for raw and cooked meats.
• Clean bowls and plates were observed with their food contact surfaces facing upwards. Items were covered during inspection. Corrective Actions: Food contact surfaces shall be protected from contamination by being wrapped, covered, or inverted.
• The mopo sink was observed in need of caulking. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• Observed several plastic line insert pans that were chipped or broken. Also observed a scraper with a melted handle. Corrective Actions: Replace the pans to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The interior of the deep fryer cabinets were observed soiled along with the outer surfaces of the dressing containers. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The waste oil container is stored on absorbent material (grass)
• Corrective Actions: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
• The ventilation filters over the oven were observed soiled. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Papa Johns Pizza

1075 Garrisonville Road #114 Stafford, VA 22556
Status: Permitted

Carry Out | Routine
April 22, 2024

Observations & Corrective Actions

• Observed food employee not wash hands before preparing a pizza with bare hands. Corrective Actions: Food employees shall clean their hands and exposed portions of their arms as specified under 12VAC5-421-140 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles after engaging in other activities that contaminate the hands.P
• Observed several containers of TCS foods held at improper temperatures in the pizza prep reach in cooler: sliced pepperoni sliced (45 degrees F), diced tomato (46 degrees F), cut steak (50 degrees F), crumbled sausage (48 degrees F), bacon (48 degrees F) and shredded mozzarella cheese (46 degrees F). Temperature of the unit read 48 degrees F. All foods were held in unit for more than 4 hours. PIC voluntarily discarded all food. The vent in the back corner of the unit was blocked by containers. PIC will monitor temperatures and will call technician if temperature does not reach 41.
• Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed the two hand sinks and 3-comp 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 no backflow prevention device on a 4 connector with one hose attached. The connector was removed during inspection. 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.

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:

• 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