Restaurants & Bars
Roaches Seen In Crate Of Onions; Microwave Soiled: Health 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 15 through April 18.
During that period, a health inspector reported seeing roaches in a crate of onions located on the floor int he prep area at one food establishment. The onions were discarded and the manager was instructed to call pest control immediately.
"The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) Routinely inspecting incoming shipments of food and supplies. 2) Routinely inspecting the premises for evidence of pests. 3) Using methods, if pests are found, such as trapping devices or other means of pest control," the inspector wrote.
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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.
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Here are the violations reported by the Rappahannock Area Health Department from April 15 through April 18.
923 Caroline Street Fredericksburg, VA 22401
Status: Permitted
MOST RECENT INSPECTION
Full Service Restaurant | Routine
April 18, 2024
Observations & Corrective Actions
- The person in charge was unable to provide proof of training on the employee health policy but was able to give the names of some common foodborne illnesses and symptoms. A sample copy was provided to the person in charge for all employees to receive training and sign.
- Corrective Actions: Corrective Actions: Provide verifiable signed proof of training for common foodborne illnesses and symptoms.
- The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
- Observed a food employee handle chemicals 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.
- Per discussion with the food employee- the 3 compartment sink is being used for hand washing. EHS discussed proper hand washing with the employees. Corrective Actions: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Observed that hand soap was not provided at the only handwashing sink in the kitchen. Soap was provided during the inspection by the EHS. Corrective Actions: Hand washing sinks must be equipped with soap.
- The only handwashing sink in the kitchen was not accessible due to a chair being stored in front of it. Chair was relocated. Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Per discussion with the food employee the blenders that come in contact with dairy don't get cleaned and sanitized at least once every four hours as per the VA Food Regulations. The employee stated they get cleaned once as part of the closing process. EHS explained the proper cleaning frequency for utensils and equipment that come in contact with time/temperature control for safety foods. Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- A date marking system is not in proper use for the ready to eat time temperature control for safety (TCS) foods throughout the facility. Observed several containers of ready to eat TCS foods that were not date marked in the walk in cooler. EHS was not able to verify how long the ready to eat TCS foods have been stored in the walk in cooler. EHS instructed the food employee to discard any ready to eat foods that were stored in the walk in cooler for over 7 days with the day the food was prepared as Day 1. Corrective Actions: All TCS foods shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1.
- A date marking system is not in proper use for the ready to eat time temperature control for safety (TCS) foods throughout the facility. Observed several containers of ready to eat TCS foods that were not date marked in the walk in cooler. EHS instructed the food employee to date mark all ready to eat TCS foods. Corrective Actions: All TCS foods shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1.
- Observed live and dead crawling insects in the kitchen area. Person in charge (PIC) stated a pest control company comes in twice a month. EHS advised PIC to contact the company as they need to come in as often as necessary until the issue has been resolved. Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect incoming shipments of food and food supplies to control the presence of pests on the premises.
- The exterior door in the kitchen and by the stairs for the basement have a large gap between the door jamb and the door itself.
- Corrective Actions: Seal all openings so that they are weather tight and do not allow insects or rodents to enter.
- Observed several stainless containers in the walk in cooler and the walk in freezer stored directly on the floor. Corrective Actions: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Observed several food employees preparing foods and drinks in the kitchen and bar area without proper hair restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Observed several cardboard boxes of opened and unopened single service articles stored directly on the floor in the basement. EHS instructed the person in charge to discard all opened items and to store all sealed boxes six inches off the the floor. The basement needs to be cleaned. Corrective Actions: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Observed the 3-compartment sink and handwashing sink with damaged and missing caulking. Corrective Actions: Provide a watertight joint around the sink area to prevent drip, condensation, or dust accumulation.
- The exterior receptacle was overfilled. Observed cardboard boxes and refuse on the ground. Corrective Actions: Ensure the refuse is removed at a frequency necessary to prevent the attraction of rodents and insects.
- Observed the exterior receptacle in need of cleaning. Corrective Actions: Ensure the receptacle is cleaned at frequency necessary to prevent soil buildup and attracting insects.
- Observed the following areas to be absorbent, non smooth, and not easily cleanable: 1) ceiling tiles throughout the kitchen, 2) unsealed wood throughout the kitchen, 3) unsealed concrete under the three compartment sink, 4) ceiling tiles in both restrooms, 5) ceiling tiles in the bar area.
- Corrective Actions: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; 2. Closely woven and easily cleanable carpet for carpeted areas; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.
- Observed multiple cracked and missing floor tiles throughout the kitchen and dry storage area. Corrective Actions: Maintain physical facilities in good repair.
- Observed the walls, floors, and ceiling throughout the kitchen and basement (where foods and single service articles are being stored) are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Better 4 You Juices (10-642 TM)
32 Bruce St Stafford, VA 22554
Status: Permitted
Mobile Food Unit | Routine
April 18, 2024
Observations & Corrective Actions
- The test strips for chemical sanitizer expired in Sept. 2023. 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.
5325 HARRISON ROAD Fredericksburg, VA 22407
Status: Permitted
Child Care Food Service | Routine
April 18, 2024
No Observations Or Corrective Actions
6601 Smith Station Road Spotsylvania, VA 22553
Status: Permitted
Educational Facility Food Service | Routine
April 18, 2024
Observations & Corrective Actions
- Signed employee health policy does not include Non-Typhoidal Salmonella. Provided updated employee health policy to the operator to train food employees. 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.
- Through discussion with the operator, food thermometers are being cleaned only, absence of sanitizing step. Informed the operator food thermometers are required to be cleaned and sanitized at least every four hours when in use. Advised the operator to sanitize food thermometers prior to use. Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
- Observed the dishwashing detergent is not being dispensed to the dishwasher during the wash cycle, equipment is not being adequately cleaned. Observed a full container of detergent in the dispenser. Instructed the operator to clean equipment in the three-compartment sink until repaired by a technician. Equipment may be placed in the dishwasher for sanitizing, adequate surface sanitization was observed. Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- 3 compartment sink and warewashing handsink are no longer sealed to the adjacent walls, observed caulk is cracked. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
- Observed the following in poor repair: Multiple burned out hood lights and covering over tubing under the hood is cracked/missing and insulation is exposed. Corrective Actions: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Observed red and green cutting boards scratched and scored. Replace or resurface cutting boards to permit a smooth and easily cleanable surface. 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 areas in need of cleaning: Ceiling tile frames in the dishwasher area and ducting have an accumulation of dust, floor in the walk-in cooler has spilled milk, and floor under the dishwasher booster heater. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Love's Travel Stop #435/Subway/Dairy Queen/Godfather's Pizza
23845 Rogers Clark Blvd. Ruther Glen, VA 22546
Status: Permitted
Convenience Store Food Service | Other
April 18, 2024
No Observations Or Corrective Actions
23781 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted
Fast Food | Other
April 18, 2024
No Observations Or Corrective Actions
370 Doc Stone Road Stafford, VA 22556
Status: Permitted
Fast Food | Routine
April 18, 2024
No Observations Or Corrective Actions
23866 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted
Full Service Restaurant | Other
April 18, 2024
No Observations Or Corrective Actions
101 Hospital Center Blvd. Stafford, VA 22554
Status: Permitted
Hospital Food Service | Follow-Up
April 18, 2024
Observations & Corrective Actions
- Observed the high temperature dish machine in use. The surface of the dishes did not reach the minimum temperature of 160 degrees F using VDH dishtemp- plate simulating dishmachine thermometer. After a few cycles the highest temperature reached was 151.7 degrees F. PIC stated a techinican repaired the unit the day prior to the inspection. EHS instructed the PIC to write a "do not use" sign and to discontinue using the unit until it has been repaired. The 3 compartment sink will be used. Corrective Actions: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- The high temperature dishmachine is not equipped with an alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Corrective Actions: A warewashing machine must incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.
- EHS was not able to locate a back flow prevention device on the water line connected to the ice machine. The person in charge will check with the technician. A back flow prevention device is needed. Corrective Actions: Backflow prevention device is required to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment.
24058 Welcome Way Dr Ruther Glen, VA 22546
Status: Permitted
Continental Breakfast | Other
April 18, 2024
No Observations Or Corrective Actions
Pink and Blue Childcare Center
24405 Rogers Clark Boulevard Ruther Glen, VA 22546
Status: Permitted
Child Care Food Service | Other
April 18, 2024
No Observations Or Corrective Actions
23786 Rogers Clark Blvd. Ruther Glen, VA 22546
Status: Permitted
Continental Breakfast | Other
April 18, 2024
No Observations Or Corrective Actions
200 Lafayette Blvd. Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
April 18, 2024
Observations & Corrective Actions
- Observed bins of dry goods uncovered in the dry storage area. Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Observed the upper parts of the ice machine and blade of the can opener that require cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Observed openings to the oudoors along kitchen doorways. Corrective Actions: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls and ceilings; 2. Closed, tight-fitting windows; and 3. Solid self-closing, tight-fitting doors.
- Observed dead pests on floors underneath equipment and in lightshileds of the kitchen. Corrective Actions: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
- Observed build up of ice on the floor of the walk in freezer. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
- Recommend a deep cleaning of non food contact surfaces throughout the kitchen and food storage areas. 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 disrepair: 1. floor grout missing cracked floor tiles in the kitchen 2. cracked and missing coving tiles by walk in cooler 3. porous ceiling tiles in the kitchen 4. caulking of the 3 compartment sink. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Recommend a deep cleaning of walls behind food prep areas, floors underneathe equipment, ( a lot of debris was observed in these areas), and stained ceiling tiles. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
23629 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted
Fast Food | Other
April 18, 2024
No Observations Or Corrective Actions
23890 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted
Fast Food | Other
April 18, 2024
No Observations Or Corrective Actions
24320 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted
Continental Breakfast | Other
April 18, 2024
No Observations Or Corrective Actions
24409 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted
Full Service Restaurant | Other
April 18, 2024
No Observations Or Corrective Actions
23720 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted
Fast Food | Other
April 18, 2024
No Observations Or Corrective Actions
628 Cambridge Street Suite # 101 Fredericksburg, VA 22405
Status: Permitted
Child Care Food Service | Routine
April 18, 2024
No Observations Or Corrective Actions
24148 Welcome Way Drive Ruther Glen, VA 22546
Status: Permitted
Full Service Restaurant | Other
April 18, 2024
No Observations Or Corrective Actions
120 N Main Street Bowling Green, VA 22427
Status: Permitted
Fast Food | Routine
April 17, 2024
No Observations Or Corrective Actions
Fredericksburg Christian High School
9400 Thornton Rolling Road Fredericksburg, VA 22408
Status: Permitted
Educational Facility Food Service | Routine
April 17, 2024
No Observations Or Corrective Actions
11449 Kings Highway King George, VA 22485
Status: Permitted
Convenience Store Food Service | Routine
April 17, 2024
No Observations Or Corrective Actions
10330 Spotsylvania Avenue Fredericksburg, VA 22408
Status: Permitted
Continental Breakfast | Routine
April 17, 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.
- The person in charge was unable to provide written verification the employees had received training regarding Employee Health. Sample Employee Health Policy was provided to the person in charge. Corrective Actions: The person in charge (PIC) must inform employees and conditional employees of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases transmissible through food.
Taste of Trelawny #1 (UZN2834)
100 Randolph Rd Fredericksburg, VA 22405
Status: Permitted
Mobile Food Unit | Routine
April 17, 2024
Observations & Corrective Actions
- The employee health policy signed by the employees does not have non-Typhoidal Salmonella listed as a major foodborne illness that can be transmitted by food. EHS provided an updated form. Form was read and signed by both employees who will be in charge of the unit (corrected on site). Corrective Actions: The person in charge or certified food manager is responsible for knowledge, of at least the primary foodborne diseases (the Big 6) and medical conditions, to determine possible restriction or exclusion of food employees.
- Observed leak at the 3 compartment sink faucet and water is leaking out of the mobile unit when the water pump is turned on. Instructed the person in charge to repair plumbing prior to resuming food service. Corrective Actions: A plumbing system shall be maintained in good repair.
- Physical facility in need of detailed cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Vita Felice Italian Restaurant
914 Bragg Road Fredericksburg, VA 22407
Status: Permitted
Full Service Restaurant | Routine
April 17, 2024
Observations & Corrective Actions
- Person in charge was unable to provide a copy of written procedures for the clean-up of vomiting and diarrheal events. Corrective Actions: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
- Observed the can opener blade and the plastic ice shield inside of the ice machine soiled. The can opener was taken to the warewashing area to be cleaned. The person in charge will drain and clean the ice machine. Corrective Actions: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food, shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Observed lasagna in the walk-in cooler and deglasse in the prep cooler next to the walk-in cooler was not date marked. The person in charge date marked items. Corrective Actions: Refrigerated ready-to-eat time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41°F (5°C) or less for a maximum of seven days. The day of preparation shall be counted as day 1.
- Observed the following equipment in need of repair: 1. the faucet in both the male and femal toilet room leak from the handles; 2. the pipe under the three-compartment sink leaks; 3. the bulb in first light of the vent hood is out; and 4. the lid of the prep cooler next to the walk-in cooler is not tight fitting. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the amnufacturer's requirements.
Morningside House of Fredericksburg
3020 Gordon W. Shelton Blvd. Fredericksburg, VA 22401
Status: Permitted
Adult Care Home Service | Routine
April 17, 2024
Observations & Corrective Actions
- Through observation during the inspection and through discussion with the person in charge, the facility allows for non food employees into food permitted areas and also non food employees are dispensing food to residents. EHS had thorough discussion with the person in charge regarding the risk associated with the violation. Corrective Actions: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination.
- Person in charge was unable to provide written procedures for how the facility tends to bodily fluid clean ups. EHS provided a sample copy during the 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 the following handwashing violations: 1. food employees coming in and out of the kitchen handling dirty/clean equipment without handwashing when entering the kitchen and before handling clean equipment 2. a staff member of the facility (activities coordinator) failed to wash hands prior to putting on a pair of gloves to hand snacks out to the resides (cookies & apples) EHS discussed both violations 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; 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 violations: 1. A food employee filling up a plastic container of water at a handwashing sink 2. Food debris inside the basin of the bistro hand sink EHS discussed the violations with the person in charge. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing.
- Observed the ware washing machine was not sanitizing. EHS discussed for the facility to contact a technician and in the mean time the 3 compartment sink will be used to sanitize dishes. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Observed the following stored that were soiled to sight and touch: 1. utensils, stainless steel plate covers, blade of the can opener, knives Items were relocated to the ware washing area during the inspection. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned before using or storing.
- 23: 840 Observed two pans of sugar free pudding with a made on date of 4/10, pans of pudding should have been discarded by 4/16. One pan was stored in the Walden kitchen and one was stored in the Amhurst kitchen. During the inspection pudding was discarded.
- Corrective Actions: Food shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen); or 2) is in a container or package that does not bear a date or day.
- Observed clean and stored equipment that was stacked while still wet. Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Observed cutting boards that are heavily scratched 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 utensils in need of replacement and discarding: 1. melted handle of bench scraper 2. rubber spatulas with the food contact surface torn/melted. Corrective Actions: Utensils shall be maintained in a state of repair or condition that complies with the requirements.
- Observed the following equipment in disrepair: 1. broken drawer doors inside coolers/refrigerators 2. meat slicer in disrepair 3. ice building in the walk in freezer by the condenser 4. gapping in between vents in the hood. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
- Person in charge was unable to provide test strips for the quaternary ammonium used at the 3 compartment sink. 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 ware washing machine in the main kitchen did not bear a date plate label. Corrective Actions: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including: 1. Temperatures required for washing, rinsing, and sanitizing; 2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and 3. Conveyor speed for conveyor machines or cycle time for stationary rack machines.
- The following non food contact surfaces were observed in need of cleaning: 1. upsplash of the mixer 2. rolling carts 3. knife holder. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
7959 Kings Highway King George, VA 22485
Status: Permitted
Fast Food | Routine
April 16, 2024
No Observations Or Corrective Actions
365 Ferry Road Fredericksburg, VA 22405
Status: Permitted
Child Care Food Service | Routine
April 16, 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). Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
- Observed water collecting in the one door True reach in cooler by the mop sink room. PIC had an empty container to collect water. Corrective Actions: Equipment must be in good repair.
- Observed the pipes under the 3 compartment sink are directly connected with the sewer line. Corrective Actions: An indirect connection must exist.
- Observed the ceiling tiles in the kitchen are absorbent, not smooth, and not easily cleanable. Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
8206 Kings Hwy King George, VA 22485
Status: Permitted
Convenience Store Food Service | Routine
April 16, 2024
Observations & Corrective Actions
- Observed 3 mops stored at the mop sink with the mops heads down. Mops were hung up to dry during inspection. Corrective Actions: Position wet mops in a way that allows them to air-dry.
10223 Patriot Hwy 108 Fredericksburg, VA 22407
Status: Permitted
Fast Food | Follow-Up
April 16, 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 an Employee Health Policy sample on 2/16/2024. Corrective Actions: Facility must provide training documentation relating to the Employee Health Policy.
20 Plantation Drive 137 Fredericksburg, VA 22406
Status: Permitted
Full Service Restaurant | Routine
April 16, 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, as specified under 12VAC5-421-80.
- Observed the water temperature of the customer restroom located on the right only reaching to 70 degrees F. Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F (38°C) through a mixing valve or combination faucet.
- Observed the interior ceiling of 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 the following in need of cleaning: 1) interior ceiling and back of ice machine. 2) can opener. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Through discussion with the person in charge: the utensils on the cookline that come in contact with TCS foods are only cleaned and sanitized once daily. Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- Observed cooked rice improperly cooled in the reach in cooler on the cookline at 81 degrees F. Rice was cooked the day prior and was stored in the reach in cooler in the prep area over night. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Observed the following cold holding foods at improper temperature in the reach in cooler on the cookline: 1) sprouts:(48 degrees). 2) cooked noodles (45 degrees F). 3) cooked rice (48 degrees F). Temperature of the unit read 50 degrees F. Observed a water leak from the bottom of the unit. All items were brought from another reach in cooler 3 hours prior. Items were moved back to the working reach in cooler. Call technician to service unit. Corrective Actions: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 12VAC5-421-850 and except as specified in subsections B and C of this section, time/temperature control for safety food shall be maintained: 1. At 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified under 12VAC5-421-700 B or reheated as specified in 12VAC5-421-760 E may be held at a temperature of 130°F (54°C) or above. 2. At 41°F (5°C) or less.
- Observed no labeling of TCS/RTE foods stored in the reach in coolers for over 24 hrs. Corrective Actions: A food specified under 12VAC5-421-830 A or B shall be discarded if it: 1) Exceeds either of the temperature and time combination specified in 12VAC5-421-830 A, except time that the product is frozen. 2) Is in a container or package that does not bear a date or day. 3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 12VAC5-421-830 A.
- Observed one fly strip under a prep cooler on the cookline and one behind the bar hand sink. Items were removed. Corrective Actions: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. B. Insect control devices shall be installed so that: 1. The devices are not located over a food preparation area. 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 roaches in a crate of onions located on the floor in the prep area. Onions were discarded. Contact pest control company for immediate service. Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1) Routinely inspecting incoming shipments of food and supplies. 2) Routinely inspecting the premises for evidence of pests. 3) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under 12VAC5-421-3360, 12VAC5-421-3440, and 12VAC5-421-3450. 4) Eliminating harborage conditions.
- Observed utensils used for rice stored in heating container of water at 80 degrees F. Items were removed to the 3-comp sink for cleaning. The temperature of the heating container was turned up. Corrective Actions: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under 12VAC5-421-1780 D 7.
- Observed the food prep sink not sealed to the wall and front and bar hand sink are 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 the following in poor repair: 1) water leak at the 3-comp sink plumbing. 2) water leak at the reach in cooler on the cookline. 3) heavy ice buildup in the up-right freezer in the prep area. 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) exterior of large bulk containers. 3) shelving throughout. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed the door of employee restroom not self-closing. Corrective Actions: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.
- Observed several holes in the ceiling throughout the kitchen. Corrective Actions: The physical facilities shall be maintained in good repair.
- Observed the floors, floor drains, ceilings tiles, ceiling vents, and walls throughout the kitchen in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
- Observed unsealed wood next to the hand sink in the employee restroom. Corrective Actions: Except as specified under 12VAC5-421-2840 and except for anti-slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
- Observed heavily oil drippings on hood system and on the floor on the side of the grill. Corrective Actions: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
101 Den Rich Road Stafford, VA 22554
Status: Permitted
Educational Facility Food Service | Risk Factor
April 16, 2024
Observations & Corrective Actions
- Through discussion with the operator and observation in the cafeteria, the facility has a share table in which unused prepackaged and whole fruits from student's trays are placed for other students or staff consumption. Informed the operator unopened, prepackaged foods are permitted, however, reservice of unused whole fruit which was in possession of students are not permitted for reuse. Corrective Actions: Cease the re-service or sale of unused food after being served or sold and in the possession of a consumer. Food can serve as a means of person-to-person transmission of disease agents. Uneaten returned unpackaged foods can become vehicles for transmitting pathogenic microorganisms if the food is served again.
- Observed the following TCS beverages cold holding at improper temperatures.in milk cooler #1: Single use containers of strawberry milk (45, 49 degrees F), chocolate milk (45 degrees F) and 1% milk (43-44 degrees F). The person in charge reported the milk has been in the unit overnight. Observed the milk cooler opened during breakfast service and ambient air temperature at 50 degrees F. Milks were voluntarily discarded during the inspection and maintenance was contacted and arrived on site during the inspection to address the issue. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
4701 Plank Road #103 Fredericksburg, VA 22407
Status: Permitted
Full Service Restaurant | Routine
April 15, 2024
No Observations Or Corrective Actions
Sakura Japanese Steak & Seafood House
4540 Plank Rd A Fredericksburg, VA 22407
Status: Permitted
Full Service Restaurant | Routine
April 15, 2024
Observations & Corrective Actions
- Observed a food employee preparing ready to eat green onions and rinsing white rice without wearing gloves. Foods were voluntary discarded during the inspection. Corrective Actions: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Observed the interior of the micowave soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Observed thawed raw sushi tuna inside ROP in the sushi cooler . EHS discussed with the person in charge removing the tuna from the ROP or cuting an opening before defrosting. Tuna was voluntary discarded. 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 the sushi prep cooler cold holding at 48 degrees .EHS instructed the person in charge to relocated foods from prep cooler to the walk-in cooler until equipment can be repaired. Corrective Actions: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
- Observed the following non food contact surfaces in need of cleaning: 1.Floor and table fans 2.Shelving 3.Exterior of all cooking equipment 4. Exterior of fryer in sushi bar 5. Interior of cooling equipment. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Observed floors, walls and ceilings in need of cleaning. Corrective Actions: Clean floors, walls, and ceilings as often as necessary to keep them clean.
- Observed ceiling tiles in the sushi bar area are not smooth and easily cleanable. Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
4187 Plank Road (Chancellor Center) Fredericksburg, VA 22407
Status: Permitted
Full Service Restaurant | Follow-Up
April 15, 2024
No Observations Or Corrective Actions
23807 Rogers Clark Blvd. Ruther Glen, VA 22546
Status: Permitted
Fast Food | Routine
April 15, 2024
Observations & Corrective Actions
- The person in charge could not provide written verification that employees had received training regarding employee health. A sample Employee Health Policy was left with the person in charge. Corrective Actions: The person in charge (PIC) must inform employees and conditional employees of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases transmissible through food.
- Employees observed working in the food service area without proper hair restraints. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Observed employees wearing jewelry on their arms and hands while preparing food. 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.
- Employee with fingernail polish or artificial nails observed handling exposed food while not wearing gloves. Corrective Actions: Food employees using fake finger nails or finger nail polish shall always where gloves when handling food.
- The bracket on the door of the ice machine, and the door seal on the drive thru undercounter reach in cooler are in need of repair. Corrective Actions: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- The floors in the walk in cooler, the walk in freezer, the floors under the equipment in the kitchen and the floor behind the POS system at the drive thru window are in need of cleaning.
- Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
14 Stafford Lakes Pkwy 104 Fredericksburg, VA 22406
Status: Permitted
Fast Food | Routine
April 15, 2024
Observations & Corrective Actions
- Observed the following cold holding at improper temperature for over 6 hours: 1) a stainless steel container of cut tomatoes (52- 58 degrees F) in the prep unit near the cooking staion, 2) a stainless steel container of cut tomatoes (46 degrees F) in the sandwich prep area in the front of the house. Tomatoes were discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Prep unit (46 degrees ) by the grill is not maintaing a proper cold holding temperature of 41 degrees or below. Person in charge is aware and contacted a technician to evaluate the unit. Corrective Actions: Equipment must be in good repair.
17069 US Route 1 Ruther Glen, VA 22546
Status: Permitted
Full Service Restaurant | Routine
April 15, 2024
Observations & Corrective Actions
- Observed employee washing their hands at the 3 compartment sink. Employee was instructed to wash hands only at the hand sink. Corrective Actions: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- The (cavity, door seal) of the microwave oven was observed soiled. Oven was cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
- The interior of the ice machine was observed soiled. Machine was cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
- The cutting board along the prep unit was observed heavily stained. Board was taken to the dishroom to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Employees observed working in the food service area without proper hair restraints. Hats were donned during inspection. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- The compressor for the walk in freezer is leaking and has left a heavy coating of ice on the floor. Corrective Actions: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- The cutting board on the pizza prep unit was observed heavily scratched and scored. Corrective Actions: Resurface or replace the cutting board.
- The outer surfaces of the bulk storage bins 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.
- Observed a wet mop in the mop sink stored head down. Mop was hung up during inspection.
- The ceiling HVAC vents in the kitchen were observed soiled. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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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