Swarms Of Flies In Cooking, Prep Areas At Fredericksburg Restaurant

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors reported finding violations at seven of the food establishments they visited on May 10 and 16.

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.

Recently, a health inspector reported seeing swarms of flies in the cooking and food preparation areas of one Fredericksburg food establishment due to unclean surfaces. The inspector told the restaurant to ensure that the concrete and wood surfaces are cleaned often in order to prevent the surfaces from becoming encrusted with food and attracting insects.

For more details about what constitutes a violation, visit the VDH website or scroll to the bottom of this story.

Here are the violations reported by the Rappahannock Area Health Department from May 10-16.

Kentucky Fried Chicken #L518161

302 Hanson Avenue Fredericksburg, VA 22401
Status: Permitted

Fast Food | Follow-Up
May 16, 2024

• No Violations Reported

Panda Express #2964

320 Garrisonville Road Stafford, VA 22554
Status: Permitted

Fast Food | Routine
May 16, 2024

Observations & Corrective Actions

• Through discussion with the operator food thermometers are being cleaned with an alcohol prep pad only. Absence of wash, rinse and sanitize step. Discussed cleaning and sanitizing requirements and demonstrated proper cleaning and sanitizing at the 3-compartment sink. 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 a food employee sanitize a large rice bowl and vegetable dicer for less than one minute in the Quaternary Ammonium sanitizer solution at the 3-vat sink. Specifications require a 1-minute contact time. Equipment was placed back in the sanitizer solution. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• Observed the following TCS foods hot holding at improper temperatures: 1- White rice (129, 130 degrees F) in the cVap hot holding unit. The operator reported the rice was held in the unit overnight and voluntarily discarded. 2- Orange chicken (126 degrees F) and Beijing Beef (100, 102 degrees F). Observed Beijing Beef partially held outside of the heat lamps. The operator reported the chicken and beef were placed in the hot holding unit at 9:30 a.m. Foods were reheated above 165 degrees F by 10:50 a.m. Corrective Actions: Hot hold time/temperature control for safety (TCS) food at 135°F or above to inhibit the growth of harmful bacteria.
• Observed 3-4 bags of cut cabbage (47 degrees F) cold holding at improper temperatures inside prep cooler #1. Observed the bags were stacked on their side which was protruding above the fill line of the containers. The person in charge reported the cabbage was pulled from the walk-in cooler at 9:30 a.m. and was relocated back to the walk-in cooler to cool to 41 degrees F or less by 1:30 p.m. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed the 3-compartment sink, stainless steel wall at the cookline and the left side prep sink are not 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.

Kentucky Fried Chicken #L518147

10243 Patriot Hwy Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
May 16, 2024

Observations & Corrective Actions

• Person in charge was unable to provide written procedures for how the facility tends to bodily fluid clean ups. During the inspection EHS provided a copy. 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 debris inside the basin of one of the kitchen handsinks. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed stainless steel containers that were stored stacked while still wet. Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• Observed the following equipment in poor repair: 1. ice build up around walk in freezer door 2. loose threshold panel going into the walk in freezer. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• Observed sheet trays with the non food contact surface encrusted with carbon and grease deposits. 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 non food contact surfaces in need of cleaning: 1. inside of upright freezers 2. racks of walk in cooler and freezer 3. dried food debris was observed on the (hot hold/cold hold) service area. 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 poor repair: 1. loose or missing wall panels in the dry storage and chemical storage room 2. floor grout missing throughout 3. holes along conduit or cables going into the ceiling 4. cracked coving tiles 5. along the walk in cooler paint/material peeling away along the floor junctures 6. a hole in the wall in the dry storage area( where it appears something used to be hanging there previously). Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed walls, floor drains and floors behind and underneath equipment require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Villas Pizzeria and Grill

9837 Courthouse Road Spotsylvania, VA 22553
Status: Permitted

Carry Out | Routine
May 16, 2024

• No Violations Reported

Asian Dynasty

5729 Plank Road Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
May 16, 2024

Observations & Corrective Actions

• Observed a food employee wash their hand in the three comparment sink . During the inspection EHS discussed with the employee only use the handwashing sink to wash hands. 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 the interior of the micowave soiled. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• Observed the interior of the ice machine needs cleaning. Corrective Actions: . At a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To include equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment.
• Observed numerous cutting broads heavily scored and stained. 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.
• Walls ,floors and ceilings throughout the facility are in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Decatur's Crabs

2022 Plank Road Frederickburg, VA 22401
Status: Permitted

Carry Out | Routine
May 16, 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 person in charge could not provide written verification that employees had received regarding Employee Health. A sample Employee Health Policy was left with the person in charge. Corrective Actions: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
• There is no handwash sink in the cooking/sorting area, preventing routine handwashing by food workers. Workers stated that they were using the sink in the restroom in the cashier's building. Corrective Actions: Install an additional handwash sink at cooking/sorting 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.
• The handwashing facility located inside the cashiers building is blocked, preventing access by employees for easy handwashing. Observed many small plastic food storage containers stacked in the sink. Containers were removed during inspection. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• There was no temperature measuring devices located in the reach in cooler and the walk in cooler. Corrective Actions: Provide a temperature measuring device in all cold holding units.
• All of the screen door were propped open upon arrival of facility. The doors were closed when EHS spoke to the person in charge in charge about it, while EHS was preparing the report, the door were propped open again. Seal all openings so that they are weather tight and do not allow insects or rodents to enter.
• Observed swarms of flies in the cooking and the prep area due to unclean surfaces (concrete, wood) in the facility. Corrective Actions: Ensure that the concrete and wood surfaces of cleaned as often as need to prevent infestation.
• The dump sink and the 3 compartment sink need to be resealed to the wall. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• The bare wood staging table and the bare wood walls of the the prep area are not smooth and/or easily cleanable. Corrective Actions: Seal the wood to obtain a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The interior and the exterior surfaces of the prep area reach in cooler 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.
• There was no backflow protection device located on the outside hose that had a spray nozzle attached. The water was turned on. A dual-check valve backflow protection device was installed during inspection.Corrective Actions: Provide a backflow protection device on all equipment/hoses that are connected to the fresh water supply.
• The outside hose faucet is leaking around an attached hose creating a large puddle. Corrective Actions: A plumbing system shall be maintained in good repair.
• The floor and walls of the walk in cooler at damaged and rotting away. Corrective Actions: Refinish or replace the floor and walls at the area designated so it is: (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.
• The screens in the doors and windows of the facility are torn and in need of replacement. Corrective Actions: Repair or replace the screens to prevent the entry of pests.

Subway (Ferry Farm)

125 Washington Square Plaza Fredericksburg, VA 22405
Status: Permitted

Fast Food | Routine
May 15, 2024

Observations & Corrective Actions

• The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a handout to be posted. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
• Observed the following: 1) the concentration of the quaternary ammonium sanitizer solution at the sanitizer bucket that was used to sanitize food contact surfaces measured 0 PPM, according to the manufacture instructions the concentration should be between 200-400 PPM. Sanitizer was remade and measured 200 PPM - 74 degrees F, 2) the concentration of the Sani Station powder sanitizer solution at the knife sanitizer station by the cold holding display case in the front of the house measured 0 ppm due to the solution not being stirred properly when made. The sanitizer solution measured 50 ppm after being stirred- sanitizer was made about 2 hours prior to the inspection. Sanitizer was remade and measured 50 ppm - 70 degrees F. Corrective Actions: Ensure sanitizer solution is at the proper concentration to ensure utensils and food-contact surfaces of equipment are being properly sanitized before use after cleaning.

Fortune House

282 Deacon Road Unit 108 Fredericksburg, VA 22405
Status: Permitted

Full Service Restaurant | Follow-Up
May 15, 2024

• No Violations Reported

Tea 'Go Cafe

35 Walpole Street #115 Stafford, VA 22554
Status: Permitted

Fast Food | Routine
May 14, 2024

Observations & Corrective Actions

• Through discussion with the person in charge, the blenders used for TCS foods are only cleaned and sanitized once a day. Corrective Actions: Except as specified in subsection D of this section, 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.
• Observed food employees not wearing hair restraints. Corrective Actions: 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 utensils stored in still water of 82-84 degrees F in two containers. 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 following in need of re-caulking: 1) handsinks. 2) 3-comp sink. 3) front bar area countertop. 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 need of cleaning: 1) interior of all cabinets in the front of the house. 2) interior of reach in cooler in the back of the house. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed no backflow prevention device on the hose connected to a Y connector in the mop sink. 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. 2. Installing an approved backflow prevention device
• Observed the doors of both restrooms are 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 the following in need of cleaning throughout the kitchen: 1) floor drains. 2) walls. 3) ceiling tiles. 4) mop sink basin. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Burger King

5635 Plank Rd #117 Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
May 14, 2024

Observations & Corrective Actions

• The hamburgers (both regular (118'F) and Whoppers (145'F)) were not being cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Temperature of the conveyor oven was increased along with the cooking time. Corrective Actions: Continue to cook the food to heat all parts to 155 F or above for 17 seconds.

Orleans Bistro & Bar Corporation

5442 Southpoint Plaza Way Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
May 14, 2024

Observations & Corrective Actions

• Observed the following foods cold holding at inproper temperatures inside the reach-in cooler. Through discussion with the person in charge all foods were prepared on 5/9 and place in the walk-in cooler. 1. Jambalya -one container at 48 degrees 2. Creamed spinach -two containers at 50-55 degrees All foods were voluntary discarded during the inspection. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed several ceiling tiles missed placed and openings around conduct cords. Corrective Actions: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
• Observed three large cutting broads heavily scored and stained. During the inspection the person in charge discarded the cutting broads. Corrective Actions: Multiuse food-contact surfaces shall be accessible for cleaning and inspection: 1. Without being dissambled. 2. By disassembling without the use of tools. or 3. By easy disassembly with use of handheld tools such as screwdrivers, pliers, open-end wrenches and Allen wrenches.
• Observed a large non sealed wooden spoon used in food prepartion. During the inspection the person in charge discarded the wooden spoon. Corrective Actions: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• Observed walls ,floors and ceilings throughout the facility in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Super Value Inn

10422 Patriot Highway Fredericksburg, VA 22408
Status: Permitted

Continental Breakfast | Routine
May 14, 2024

• No Violations Reported

Kiki's Lunch Box

212 Butler Road Fredericksburg, VA 22405
Status: Permitted

Fast Food | Routine
May 14, 2024

• No Violations Reported

Eileen's Bakery & Cafe

1115 Caroline St Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
May 14, 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.
• Observed the following food contact surfaces soiled: 1- the cutting board along the prep unit (stained), 2- two mandolins with dried food debris. All items were taken to the dish area to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1- outer surfaces of the knife sharpener, 2-a small portable radio, 3- inside of the reach in freezer. All items 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.
• The floors throughout the kitchen are in need of a thorough cleaning due to the flour that is used for baking. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

BJ's Restaurants and Brewhouse

1861 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
May 14, 2024

Observations & Corrective Actions

• Observed a food employee wet a towel at the hand sink to use for cleaning equipment. EHS discussed the violation with the person in charge. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing.
• Observed the chemical ware washing in the kitchen was not in proper working order (0ppm) were tested and the high temperature dish washing machine in the bar area was also not in proper working order 96-98 degrees F after several cycles were ran. EHS advised to manually sanitize dishes until a technician came to the facility. Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
• Observed the presence of small flying insects in the bar area and ware washing area. 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 and 3. Eliminating harborage conditions.
• Observed food employees working while 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 stacks of stainless steel trays stored 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 the following equipment in poor repair: 1. ice build up on the top portion of the upright freezer by the cook line and ice build up on the inside and outside of the walk in freezer door. 2. a significant amount of water coming from the ware washing machine that did not meet the required temperature for proper sanitization of dishes. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• Observed numerous round pizza pans and sheet trays with encrusted debris and carbon build up on the non food contact surfaces. Corrective Actions: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
• Observed the following non food contact surfaces in need of cleaning: 1. inside upright freezer in the cook line 2. back and up splash of the soda machine. 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. floor drains, especially the ones in front of the ice machine 2. walls behind food prep areas 3. floors underneath and behind equipment at the cook line 4. AC vents in the bathrooms. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following facilities in poor repair: 1. loose/cracked ceiling tiles above prep line 2. cracked/chipped flooring at cook line. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Panera Bread

940 Wonder Rd Suite #100 Stafford, VA 22554
Status: Permitted

Fast Food | Routine
May 13, 2024

• No Violations Reported

Lake Anna State Park Concessions

6800 Lawyers Road Spotsylvania, VA 22551
Status: Permitted

Fast Food | Routine
May 13, 2024

• No Violations Reported

Taco Bell

1943 Richmond Highway Stafford, VA 22554
Status: Permitted

Fast Food | Routine
May 13, 2024

• No Violations Reported

Dawning Point Learning Center

805 Lyons Blvd. Fredericksburg, VA 22406
Status: Permitted

Child Care Food Service | Routine
May 13, 2024

Observations & Corrective Actions

• Observed the following in need of re-caulking: 1) hand sink. 2) kitchen counter top. 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 need of cleaning: 1) Shelving throughout. 2) interior of homestyle refrigerators. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Suad's Majles

2619 Princess Anne St Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
May 13, 2024

Observations & Corrective Actions

• Person in charge was unable to provide a valid Certified Food Protection Manager Certification. 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.
• Observed the interior surfaces of the microwave require cleaning. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• Observed restaurant made packaged food items available for self service (granola, cookies, individual cheesecakes in an upright cooler) without a label of its contents. EHS discussed the violation with the person in charge. Corrective Actions: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
• Observed a container of utensils (ice scoop and stirring spoons) stored in a container of sanitizer water. Utenils had not been used as the restaurant had just opened. EHS discussed storage of utensils in use with the person in charge. Corrective Actions: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. Except as specified under subdivision 2 of this section, in the food with their handles above the top of the food and the container; 2. In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under 12VAC5-421-1780 and 12VAC5-421-1890; 4. In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. 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; or 6. 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.

Noodles & Company

1212 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
May 10, 2024

Observations & Corrective Actions

• 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. Corrective Actions: Ensure training records are kept in a location where they are easily accessible within the establishment.
• Improper handwashing procedures were observed. Observed a food employee place hand soap on their hands and lather their hand under running water for less than 10 seconds at the hand sink located in the front of the house. Hands were not effectively cleaned due to hand soap being flushed down the drain during hand washing. Corrective Actions: Ensure that food employees use the proper procedure when they clean their hands and exposed portions of their arms. Employees must wash hands by using a cleaning compound and vigorously rubbing together the surfaces of their lathered hands and arms for 10-15 seconds, thoroughly rinsing with clean water, and drying their hands with paper towels or other approved device as stated in section 3030 of the Virginia Food Regulations.
• Observed the sanitizer dispensing unit not dispensing properly. Per the instructions on the product, the concentration for the sanitizer solution used for food contact surfaces should be between 200-400 ppm. Sanitizer bucket located at the front of the house which was made less than an hour prior to the inspection measured at 100 ppm and water temperature measured 74 degrees F . Person in charge dispensed sanitizer solution from the dispensing unit located above the 3 compartment sink in the back of the house that also measured at 100 ppm at water temperature of 76 degrees F using the operator's and the EHS' quaternary ammonium valid test kits. Person in charge will dispense the sanitizer solution manually and will contact a technician to evaluate the unit. Corrective Actions: Ensure all equipment is in good repair.

Captain D's

2626 Princess Anne St Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
May 10, 2024

Observations & Corrective Actions

• Observed ice inside the basin of the front service area hand sink. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed out of temperature (55-60 degrees F) individual packs containers of sour cream sitting inside a bin of ice at the front service area. Person in charge discarded the sour cream. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed the test strips the person provided were expired (2018). Email EHS a picture of the test strips once purchased. Corrective Actions: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
• Observed non food contact surfaces throughout the facility require a deep cleaning. Corrective Actions: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed damage to wall tiles and coving, cracked floor tiles and floor grout missing throughout. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed walls, floors and ceilings throughout require cleaning. Also observed the mats inside the walk in freezer require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

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:

• Flying Insects Reported At 4 Fredericksburg Restaurant Kitchens
• Chewing Gum, Eating In Food-Prep Area: FXBG Restaurant Violations
• Raw Shrimp Stored Next To Raw Chicken: Fredericksburg Restaurant Inspections
• Roaches Seen In Crate Of Onions; Microwave Soiled: Health Inspections
• Pizza Pans Heavily Encrusted With Debris: Fredericksburg Inspections
• Multiple Pizza Paddles Heavily Soiled: Restaurant Health Inspections
• No Vomit Clean-Up Plans Available: Fredericksburg Health Inspections