Woodbridge Health Inspections: 39 Violations At 1 Restaurant

WOODBRIDGE, VA — Several facilities around Woodbridge recorded violations during the most recent round of health department inspections from April 12 to April 18.

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.

• McDonald's, 2891 Dale Blvd. Woodbridge, VA 22193
  • Date inspected: April 12
  • Total violations: 2
    • 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.
• Chiyoshi, 14087 Richmond Highway Ste 121 Woodbridge, VA 22191
  
  • Date inspected: April 12
  • Total violations: 3
    • Food (boxes of poultry, broccoli) stored on the floor in the walk-in cooler.
    • Observed soda crates being used as shelving throughout the kitchen and in the walk-in cooler.
    • Personal items stored throughout the kitchen with items near single service utensils (forks, napkins) up front and glasses, lighter, coats, etc stored on dry goods shelving in back (near camp chairs).
• Wendy's #6510, 14113 Jefferson Davis Hwy Woodbridge, VA 22191
  
  • Date inspected: April 12
  • Total violations: 7
    • Upon discussion with the CFPM, one or more of the elements of an effective employee health policy is either missing or incomplete (only 5 of the 6 reportable diseases were listed on the Wendy's employee health document).
    • Raw eggs and raw bacon stored on either side of ready to eat biscuits in the walk-in cooler.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese on top of the 1 door sandwich prep reach-in at 45 degrees F. *Thermometer calibrated on site w/CFPM.
    • 3 containers of sliced tomatoes were date marked use by COB 4/11 (prep 4/11) and 1 large container of cut lettuce was date marked use by COB 4/10 (prep 4/9).
    • There was no ambient air temperature measuring device (thermometer) in the 1 door sandwich prep reach-in or the bun walk-in freezer (outside).
    • Food stored on the floor in the WIFs (inside unit, box of chicken nuggets and outside unit, chili and drink mixes).
    • There is a large build up of ice in the bun walk-in cooler outside.
• Golden House Carryout, 4131 Cheshire Station Plz Dale City, VA 22193
  
  • Date inspected: April 12
  • Total violations: 16
    • The person in charge is not able to relate information on the primary symptoms of illnesses/diseases that are transmissible through food.
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility (Corrected during the inspection: The person in charge was provided with a recommended Virginia Department of Health diarrhea and vomiting clean up procedures).
    • The handwashing facility located at the back next to the 3-compartment sink is blocked, preventing access by employees for easy handwashing.
    • No disposable towels were provided the hand washing lavatory in the front next to the cashier counter (Corrected during the inspection: The person in charge placed the paper towels next to the hand sink to fry hands until the paper towel dispenser is repaired).
    • The following food items are observed to be unsound or adulterated: Dented cans of oyster flavored sauce (Corrected during the inspection: The person in charge discarded the dented oyster flavored sauce in the dumpster).
    • Unwrapped or uncovered food such as soy sauce and cut bourbon chicken in the walk-in cooler (Corrected during the inspection: The person in charge covered the food in the walk-in cooler).
    • A date marking system is not in proper use for the commercially processed ready-to-eat (RTE) oyster flavored and soy sauces in the refrigeration unit.
    • There was no temperature measuring device located in the small 2 door cooler in the front.
    • The certified food manager could not provide a food temperature measuring device.
    • Food such as big buckets of soy sauce and marinated chicken stored on the floor or food stored less than 6" above the floor in the walk in cooler.
    • Employees observed working in the food service area without proper hair restraints.
    • Wiping cloths improperly stored between use.
    • The cutting board s along the prep cooler and on the prep table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    • There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    • The premises are not free of litter.
    • The walls, the floors in the kitchen and in the freezer, the cover of the cooking stove and under the sink are not cleaned as often as necessary to keep them clean.
• Xela Super Deli & Kabob, 13259 Occoquan Rd Woodbridge, VA 22191
  
  • Date inspected: April 12
  • Total violations: 4
    • The ice machine in the front service area is in disrepair; the Superior 2 door refrigerator does not appear to be holding a temperature of 41 degrees F and below (per thermometer 43 degrees F today, but raw beef inside was 41 degrees F).
    • The wastewater pipes of the 3 compartment sink extend down into the floor drain, eliminating the air gaps; the wastewater pipe for the ice machine is not air gapped.
    • Ceiling tiles throughout the kitchen are of the wrong variety (acoustic).
    • Observed broken and/or missing floor tiles throughout kitchen.
• IKEA Restaurant, 2901 Potomac Mills Cir Woodbridge, VA 22192
  
  • Date inspected: April 12
  • Total violations: 1
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility (Corrected during the inspection: The food protection manager posted the vomiting and diarrhea events cleanup procedures during the inspection).
• Montclair Chinese Cuisine, 4389 Kevin Walker Dr Dumfries, VA 22025
  
  • Date inspected: April 12
  • Total violations: 4
    • There is no person in charge with a valid Food Protection Manager Certification from an accredited agency recognized by the Conference for Food Protection.
    • Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. raw chicken and raw fish.
    • Single service bags are not reusable for storing food in coolers.
    • Mops are not being hung to dry.
• House Of Chou, 12508 Dillingham Sq Woodbridge, VA 22192
  
  • Date inspected: April 17
  • Total violations: 6
    • 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 front service area, re-installed handwashing sink in bar area). **Note: No soap or towels were available at the re-installed handwashing sink at the bar either.
    • Boxes of single service items (and oil today) were stored on the floor in the hallway outside of the kitchen.
    • Cardboard is being used to line food and food contact equipment storage shelving including prep table shelving, spice cart, etc throughout facility.
    • The door in between the walk-in cooler and the walk-in freezer is in disrepair and does not seal properly. A piece of wood is used as the bottom of the doorway.
    • Blue soda racks being used as shelving.
    • The wastewater pipes of the 3 compartment sink in the kitchen and in the bar area extend down into the floor drains, eliminating the air gaps. The floor drains have been added to, so that they now extend up above the floor level. However, the wastewater pipes still extend down into these new additions.
• La Taza Cafe & Bakery, 14455 Jefferson Davis Highway, Unit 7 Woodbridge, VA 22191
  
  • Date inspected: April 17
  • Total violations: 39
    • The person in charge (PIC) did not demonstrate her knowledge as her Certified Food Protection Manager (CFPM) certification had expired, she failed to give complete answers when asked questions concerning proper set up of the 3 compartment sink, cold holding and hot holding temperatures, storage of raw vs. ready to eat foods, thawing and cooling processes, etc. and there were many priority violations observed during the inspection.
    • 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.
    • There were no hand towels available at handwashing sink in the back.
    • Signage that notifies food employees to wash their hands was not provided and/or permanently affixed at all handwashing sinks used by food employees (both handwashing sinks in the kitchen, front and back and the handwashing sink in the unisex restroom).
    • There was no soap available at the handwashing sink in the back.
    • The handwashing sink in the back was blocked by a dunnage rack with equipment on it.
    • Observed cooked chicken stored uncovered in walk-in cooler and other foods uncovered in walk-in freezer. Observed raw foods being stored above and adjacent to ready to eat foods.
    • Upon arrival, observed one employee preparing foods on a cutting board overtop of the wash compartment, adjacent to another employee washing equipment in the rinse compartment of the 3 compartment sink.
    • Upon arrival, observed one employee preparing foods on a cutting board overtop of raw chicken being thawed in standing water at room temperature in the wash compartment of the 3 compartment sink.
    • Upon arrival, observed an employee washing and rinsing a piece of equipment in the rinse compartment of the 3 compartment sink and take equipment to be used without sanitizing the piece of equipment. Observed another employee wash and rinse a piece of equipment at the 1 compartment prep sink out front.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut cabbage, cut tomatoes, cream cheese, sliced ham and sliced cheese on the 3 door prep reach-in refrigerator, temperatures 51-54 degrees F.
    • Large containers (in volumes too great to be used in a single day) of cooked chicken, etc were not date marked.
    • Per the owner, some items on the menu board displayed in the restaurant can be cooked to the customer's preference such as beef and eggs.
    • A spray bottle of Windex was stored adjacent to single service items (straws) out front; Dawn dish soap was stored adjacent to the bakery butter in the bakery area.
    • Observed the following TCS food thawing using an improper method: Raw chicken thawing in sitting water in the wash compartment of the 3 compartment sink at room temperature.
    • The person in charge (PIC) could not provide a metal-stemmed probe food thermometer that was capable of measuring food temperatures.
    • There were no ambient air temperature measuring devices (thermometers) in the 3 door prep reach-in refrigerator up front or in the Cold Drink glass front display refrigerator out front (that has cheeses stored in it).
    • Various foods in bulk storage containers such as rice and flour were not labeled properly with the common name of the food.
    • Observed bottled water and drinks stored on the floor beneath the handwashing sink up front and on the floor throughout the kitchen; observed bucket of fresh cut fries soaking in water on floor in kitchen; observed foods stored on the floor in the walk-in cooler.
    • Wet wiping cloths were observed on countertops and in food preparation areas, not properly stored in the sanitizer bucket in between use.
    • Observed the ice scoop to be improperly stored in between usage with the handle down in the ice.
    • Clean knives were improperly stored in between the wall and the 3 compartment sink exposed to splash and debris; clean equipment including pots and pans were stored on the shelving with the food contact surface exposed to dust and other contamination.
    • Single service utensils improperly stored with mouth parts up and exposed to contamination from hand contact; single service carryout containers stored with food contact surfaces up and exposed to contamination.
    • Single service containers being continuously re-used as scoops in sugar, rice, etc; single use containers (large, white square cream pastry filling buckets and sprinkle containers) being used to store other foods in throughout the kitchen.
    • Wooden paddle being used for cooking beans.
    • Cardboard (soiled) being used to line shelving under prep tables and shelving in walk-in freezer; foiled paper sandwich wraps being used to line wire rack shelving; raw wood shelving used for food storage in bakery area.
    • The following refrigeration units were not holding temperatures of 41 degrees F and below: 3 door prep reach-in refrigerator in front.
    • Breads are being stored in clear containers designed for the storage of household goods; bulk foods are being stored in black/yellow containers designed for the storage of household goods; the lid on the rice container is broken and no longer easily cleanable,
    • Milkcrates were being used as shelving in the walk-in freezer.
    • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution (quaternary ammonium).
    • The plugs/stoppers for the 3 compartment sink are inadequate and do not allow the compartments to hold water without the use of other materials such as bags/towels to make them work.
    • The wastewater pipes of the 3 compartment sink extend down into the floor drain, eliminating the air gaps; the wastewater pipe at the 1 compartment sink extends down into the floor drain, eliminating the air gap.
    • Walls, floors (especially inside walk-in freezer), fans, shelving and the exterior of many pieces of equipment throughout the kitchen are unclean with visible soil.
    • Observed missing/worn flooring throughout kitchen; several lights in kitchen (and in hood system) burnt out.
    • Observed the walls to be in disrepair throughout the kitchen.
    • The filters in the hood system over the cookline are soiled.
    • Adequate lockers or other suitable facilities are not provided for employees clothing and other possessions, such as purses, resulting in personal items being stored throughout the facility near foods and food contact equipment.
• McDonald's, 14362 Gideon Dr Woodbridge, VA 22193
  
  • Date inspected: April 18
  • Total violations: 2
    • The handwashing sink located at drive thru window is not maintained so that it is accessible at all times for employee use.
    • Observed a hose attached to a faucet that extended below the flood rim level of the mop sink.

The following facilities did not record any violations:

• Acclaim at Belmont Bay
• Lea's European Kitchen
• Jamaican Breeze