Woodbridge Health Inspections: 38 Violations At 1 Restaurant

WOODBRIDGE, VA — Several facilities around Woodbridge recorded violations during the most recent round of health department inspections from Feb. 22 to Feb. 28.

Most COVID-19 restrictions have relaxed around the state, and health inspectors are returning to conduct many restaurant and other health inspections in person. However, some visits, such as those for training purposes, can be conducted virtually.

Violations 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.

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. Other violations are addressed later, and an inspector may conduct a follow-up inspection to ensure compliance.

Here are the most recent inspections from the Woodbridge area, according to the Prince William Health District.

• Popeye's, 2700 Potomac Mills Circle #437 Woodbridge, VA 22192
  • Date inspected: Feb. 22
  • Total violations: 3
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • The handwashing sink located in the back kitchen is not maintained so that it is accessible at all times for employee use.
    • Delfield 6000 XL refrigerator is not maintaining time/temperature control for safety (TCS) foods at 41°F or below.
• Pei Wei Express, 2700 Potomac Mills Circle, Space F008A Woodbridge, VA 22192
  
  • Date inspected: Feb. 22
  • Total violations: 3
    • Unwrapped or uncovered food such as marinated beef strips and marinated chicken in the 4 door cooler.
    • Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    • The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked noodles. (The person in charge dated the food that was cooked 1 day before per cooking record during the inspection).
• Tandoori Nights, 14633 Jefferson Davis Hwy. Woodbridge, VA 22191
  
  • Date inspected: Feb. 22
  • Total violations: 38
    • The Person In Charge (PIC) was not able to provide documentation that all food employees or conditional employees were trained and informed of their responsibilities to report symptoms or diagnosis of, or exposure to, diseases transmissible through food.
    • This food establishment has not established written procedures for responding to vomiting or diarrheal events that happen in the facility.
    • Observed a food employee attempt to wash his hands at the 3 compartment sink.
    • There were no hand towels available at the handwashing sink near the 3 compartment sink or the one in the bar area.
    • There was no soap available at the handwashing sink near the 3 compartment sink or the one in the bar area.
    • Signage that notifies food employees to wash their hands was not provided and/or permanently affixed at all handwashing sinks used by food employees (men's restroom, bar area).
    • Raw meats in 2 door prep refrigerator by steam table along cookline uncovered; various foods (soups, vegetables) uncovered in walk-in cooler; spices open and exposed; bulk containers of foods open and exposed.
    • Raw meats stored above ready to eat (RTE) foods in the 2 door prep refrigerator by the steam table along the cookline; raw ribs stored over soups, beans and cheese in walk-in cooler.
    • Interior of ice machine unclean with large amounts of mold visible on upper interior.
    • The following refrigeration units are unclean with large amounts of food spillage in the interior as well as on the exterior surfaces: 1. 2 door prep refrigerator by steam table 2. True prep reach-in refrigerator along cookline 3. Prep reach-in refrigerator #2 along cookline 4. True 2 door reach-in near the 2 compartment sink 5. Saturn 2 door upright freezer 6. Shelving in the walk-in cooler
    • The American Dish Service stationary low temperature warewashing machine was in disrepair with the wash water visibly dirty, brown in color and clearly not removed from the warewashing machine for long periods of time. The concentration of chlorine could not be determined due to the high concentration of dirt/food debris in the wash water. In addition, the 3 compartment sink was found to be unclean and improperly set up upon arrival with the last compartment full of "clean" dishes/equipment per staff.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese in prep reach-in refrigerator #2 along cookline, @ 69 degrees F and melted in appearance.
    • Containers of food were not marked with the date to be discarded.
    • Foods stored throughout the facility were not date marked.
    • Fire starter stored near food along cookline; spray cans of Raid Defense stored near foods, equipment and single service items.
    • There was no ambient air temperature measuring device (thermometer) in the following refrigeration units: 1. glass front display refrigerator 2. 2 door prep refrigerator by steam table along cookline 3. True prep reach-in refrigerator along cookline 4. Prep reach-in #2 along cookline 5. True 2 door reach-in near the 2 compartment sink 6. Small white chest freezer in the back.
    • Various foods (spices) stored in containers that were not labeled properly with the common name of the food.
    • Various foods stored on the floor in the WIC; pineapple and water stored on the floor in the dry storage area.
    • Ice scoop improperly stored in between usage on cardboard.
    • Single service items being reused to scoop spices.
    • Foil and cardboard being used to line various storage units in kitchen.
    • The following refrigeration units in the kitchen were not holding temperatures of 41 degrees F and below: 1. True prep reach-in refrigerator along cookline 2. Prep reach-in #2 along cookline 3. True 2 door reach-in near the 2 compartment sink
    • Shelving in walk-in cooler and exterior of ice machine are both deteriorated and have a build up of rust and are no longer easily cleanable.
    • There is an extensive buildup of debris on/in the warewashing machine and 3 compartment sink.
    • There is no data plate on the warewashing machine.
    • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution (chlorine).
    • The wastewater pipes of the 3 compartment sink extend down into the floor drain, eliminating the air gaps; the wastewater pipes of the 2 compartment sink extend down into the floor drain, eliminating the air gaps; there is a leak in the wastewater pipe at the handwashing sink allowing water to drain to the floor.
    • Observed that there were many pieces of equipment in disrepair, such as the (3) True 2 door reach-in refrigerators, glass front reach-in refrigerator, etc stored in the back of the facility. In addition, the walk-in cooler in the back is filled with unnecessary items. The back area of the facility is filled with items that are unnecessary for the operation of the facility.
    • Observed exposed wiring, due to missing electrical box covering, along the cookline.
    • Ceilings, walls, floors, etc throughout the kitchen are unclean with visible soil.
    • Toilet in women's restroom in disrepair; urinal in men's restroom in disrepair.
    • Ceiling tiles throughout the kitchen are of the wrong variety (acoustic), in disrepair/soiled and/or missing all together.
    • Observed broken floor tiles throughout kitchen.
    • Observed holes in the walls near the warewashing machine and in other places throughout the kitchen.
    • Light fixtures throughout the kitchen, including those in the hood system, are in disrepair or missing all together. Lighting fixtures in the men's restroom are in disrepair.
    • The filters in the hood system over the cookline are soiled with greasy build up.
    • Observed that inadequate lighting was provided in the walk-in cooler/refrigerator (measured at 1.2 foot candles).
    • Tables and chairs were observed set up in the kitchen for employee use near the service line/cookline.
• Bottle Stop Wine Bar, 311 Mill Street Occoquan, VA 22125
  
  • Date inspected: Feb. 22
  • Total violations: 1
    • Observed employees were working in the food service area without proper hair restraints.
• Hunan D'Lite, 13263 Occoquan Rd Woodbridge, VA 22191
  
  • Date inspected: Feb. 22
  • Total violations: 31
    • There was no soap available at the small handwashing sink near the 3 compartment sink.
    • No hand towels available at hand sink in the bar area.
    • Signage that notifies food employees to wash their hands was not provided and/or permanently affixed at all handwashing sinks used by food employees (handwashing sink in bar area).
    • Raw beef and raw chicken in secondary packages (not original packaging) stored adjacent to each other in the freezer.
    • Various bulk containers of food stored uncovered; vegetables on and inside Leader 2 door prep reach-in refrigerator uncovered; various foods in walk-in cooler stored uncovered.
    • Containers of cooked rice stored inside larger container of cooked rice; bowls with portions of food stored on top of larger container of food (shrimp).
    • Raw chicken, beef, etc stored adjacent to and over ready to eat (RTE) foods on top of and inside the Leader 2 door prep reach-in refrigerator along the cookline; raw foods in walk-in cooler stored over and adjacent to ready to eat foods.
    • The chlorine sanitizing solution dispensed in the ES2000 stationary low temperature warewashing machine was not at an acceptable concentration (0ppm chlorine).
    • Slicer and meat grinder unclean.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked dark meat chicken in walk-in cooler @ 43 degrees F.
    • Large containers (in volumes too great to be used in a single day) of cooked chicken, rice and noodles were not marked with the date to be discarded.
    • Large containers (in volumes too great to be used in a single day) of cooked chicken, rice and noodles were not date marked.
    • Various types of personal items (vaseline, etc) were stored in the dry storage area near foods, drinks and single service items.
    • There were chemicals (oven cleaner, bleach) stored near clean equipment in the warewashing machine area; buckets of warewashing machine chemicals were stored with buckets of soy sauce, etc.
    • Various foods in the WIC found to be cooled improperly using deep and/or covered containers (General Tso's chicken, cooked white meat chicken).
    • There was no ambient air temperature measuring device (thermometer) in the Leader 2 door prep reach-in refrigerator or the 2 door prep refrigerator in dining area.
    • Various foods stored in containers (with blue lids) throughout the facility were not labeled properly with the common name of the food (in English).
    • The outer openings of the food establishment are not protected against the entry of insects and rodents (back door open upon arrival).
    • The wet wiping cloths along the cook line were not properly stored in the sanitizer bucket in between use.
    • Scoops for rice in kitchen were observed to be improperly stored in between usage in standing water at room temperature.
    • Clean equipment was stored on shelving below the warewashing machine; pots and pans were stored on the shelving with the food contact surface exposed to dust and other contamination.
    • Single service items such as condiment containers were being used as scoops in cooked rice and in dry goods containers for items such as salt and sugar.
    • Single service containers were stored so that the food contact surfaces were directly exposed to possible contamination.
    • Various single use containers being reused to store other foods in throughout the kitchen to include the following: soy sauce buckets being reused to store various prepared sauces; tofu containers being reused to store various foods and also found stacked in clean equipment storage; cardboard boxes in freezer being used to store prepared shrimp tempora and shrimp spring rolls.
    • The following refrigeration units were not holding temperatures of 41 degrees F and below: True freezer
    • Foods such as crispy noodles are being stored in containers designed for the storage of household goods, not food.
    • Cling wrap (soiled) used to line spice cart along cookline; raw wooden shelving (pallets) used to store both buckets of chemicals (soaps, drying agents, sanitizer) and sauces.
    • Grocery store bags were used to store cut meats in, in the walk-in freezer.
    • The 3 plugs/stoppers for the 3 compartment sink are missing; single service items are being used as plugs.
    • The waste line from the 1 compartment prep sink in the kitchen and the waste lines from the 3 compartment sink in the bar area extend into the floor drain. The waste line from the warewashing machine extends into the floor drain.
    • Observed that inadequate lighting was provided in the walk-in refrigerator (measured at 3.6 foot candles) and dry storage area (5 foot candles).
• Children of America, 13871 Hedgewood Dr Woodbridge, VA 22191
  
  • Date inspected: Feb. 22
  • Total violations: 10
    • There is no Certified Food Protection Manager (CFPM) on duty during hours of operation as those employees with supervisory and management responsibilities have expired certifications.
    • The Person In Charge (PIC) was not able to provide documentation that all food employees or conditional employees were trained and informed of their responsibilities to report symptoms or diagnosis of, or exposure to, diseases transmissible through food.
    • This food establishment has not established written procedures for responding to vomiting or diarrheal events that happen in the facility.
    • Signage that notifies food employees to wash their hands was not provided and/or permanently affixed at all handwashing sinks used by food employees (handwashing sink in kitchen).
    • No hand towels available at hand sink in the kitchen.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: string cheese in True upright refrigerator.
    • Bottles of SparSanQ disinfectant/deodorant were stored in food preparation area near wheat wafers and food on counter being thawed.
    • Observed the following foods thawing using an improper method: Frozen hot dogs and tater tots being thawed at room temperature on the counter tops.
    • The following refrigeration units were not holding temperatures of 41 degrees F and below: True upright refrigerator, 46 degrees F.
    • The following non-food contact surfaces were visible soiled: 1. The interior of the white cabinets
• G & F Barbeque, 5402 Quance Ln. Dale City, VA 22193
  
  • Date inspected: Feb. 23
  • Total violations: 4
    • There was no verifiable Certified Food Protection Manager Certificate onsite.
    • The person in charge did not provide a hose to verify the safety of water.
    • The person in charge is getting water from home with no letter provided.
    • Verbal confirmation that person in charge was storing food in home garage with a commercial refrigeration.
• Pokerea, 2700 Potomac Mills Mall #413 Woodbridge, VA 22192
  
  • Date inspected: Feb. 24
  • Total violations: 2
    • Unwrapped or uncovered food such as shredded crab, raw tuna and raw salmon in the cold line in cold holding line in front (Corrected during the inspection: The CFPM covered the food properly with the original lids).
    • The can opener blade is rusted and dull.
• Kinder Care Learning Center #301616, 14050 Central Loop Woodbridge, VA 22193
  
  • Date inspected: Feb. 24
  • Total violations: 2
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Dumpster or outside refuse container was open or uncovered and had litters on the floor which can facilitate pests and rodents.
• Waffle House Restaurant, 17137 Dumfries Rd Dumfries, VA 22026
  
  • Date inspected: Feb. 28
  • Total violations: 5
    • There is no person in charge with a valid Food Protection Manager Certification from an accredited agency recognized by the Conference for Food Protection.
    • Employees and conditional employees are not aware of the reporting requirements concerning information about their health and activities as they relate to diseases that are transmissible through food.
    • Ham cold holding at improper temperatures.
    • Heavily soiled wiping cloths in use.
    • Reach in cooler not operating properly.
• AMC Theatres Potomac Mills 18, 2700 Potomac Mills Cir 886 Woodbridge, VA 22192
  
  • Date inspected: Feb. 28
  • Total violations: 5
    • Food employees are not informed of their responsibility to report to the person in charge information concerning their health and activities as they relate to diseases transmitted through food.
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Employees observed working in the food service area without proper hair restraints.
    • The pipe of the handwashing sink next to the exit door is not maintained in good repair.
    • The premises are not free of litter.

The following facilities did not record any violations:

• Prince William Senior Center At Woodbridge
• Antojitos Pupuseria Ashley#3
• Discovery Learning Center
• Tasty Kabob Plus
• Rosie's Kitchen
• Minnieland Academy