Woodbridge Health Inspections: 44 Violations At One Restaurant

WOODBRIDGE, VA — Several facilities around Woodbridge recorded violations during the most recent round of health department inspections from March 15 to March 21.

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.

• Empire Carryout, 4212 Merchant Plz Woodbridge, VA 22192
  • Date inspected: March 15
  • Total violations: 5
    • The Person in charge was not able to provide documentation that all food employees were trained and informed of their responsibilities to report symptoms or diagnosis of or exposure to diseases transmissible through food.
    • This food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of foods in this establishment.
    • Observed employees were working in the food service area without proper hair restraints.
    • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
• Little Taipei, 1968 Daniel Stuart Sq Woodbridge, VA 22191
  
  • Date inspected: March 15
  • Total violations: 15
    • Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to 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.
    • A sign or poster that notifies food employees to wash their hands is not provided and/or is not clearly visible at all handwashing sinks used by food employees.
    • No disposable towels were provided a the hand washing lavatory in the kitchen.
    • Unwrapped or uncovered food in the walk-in cooler (raw sliced beef and chicken strips).
    • Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken, raw eggs, raw shrimp and raw slices of beef stored over cooked noodles and fried chicken wings. (The person in charge discarded the cooked noodles voluntarily).
    • The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: The chicken Chow mien. (The person in charge re-cooked the chicken chow mien at 165 F instantaneously).
    • The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Sweet sour chicken cooling for 4 hours in the kitchen observed at 75°F.
    • The prepared ready-to-eat (RTE) cooked a day before such as cooked noodles and fried chicken wings in the refrigeration unit are not properly dated for disposition (The person in charge placed dated on the cooked food containers).
    • Raw marinated chicken wings in big buckets, chicken wing sauces the refrigerator, and the soy cooking oil were observed stored on the floor. Less than 6" above the floor. (The person in charge placed the food on the shelves 6 inches above the floor.
    • Employees observed working in the food service area without proper hair restraints.
    • Wiping cloths improperly stored between use.
    • Observed use of the following unsafe material as a food-contact material: Cardboard box is used to cool fried chicken wings (Corrected during the inspection: The person in charge replaced the fried chicken wings in the storage containers).
    • The drain under the 3-compartment sink was observed in poor repair.
    • The fan in the walk-in cooler, the floor and the walls of the walk in cooler are not cleaned as often as necessary to keep them clean.
• Safari African Restaurant, 17471 Jefferson Davis Hwy. Dumfries, VA 22026
  
  • Date inspected: March 15
  • Total violations: 1
    • Observed use of carry out bags as a single-use/single-service food contact material.
• Mirna Restaurant, 17485 Jefferson Davis Hwy Dumfries, VA 22026
  
  • Date inspected: March 15
  • Total violations: 4
    • This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager.
    • Employees and conditional employees are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
    • The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Food contact surfaces of the can opener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
• Los Toltecos, 4120 Merchant Plz Woodbridge, VA 22192
  
  • Date inspected: March 15
  • Total violations: 3
    • The person in charge was not able to provide documentation that all food employees were trained and informed of their responsibilities to report symptoms or diagnosis of or exposure to diseases transmissible through food.
    • This food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
• House Of Chou, 12508 Dillingham Sq Woodbridge, VA 22192
  
  • Date inspected: March 16
  • Total violations: 44
    • The person in charge did not demonstrate that she was performing the following duties: 1. Ensure that employees are using proper methods to rapidly cool time/temperature control for safety (TCS) foods; 2. Ensure that employees are properly maintaining the temperatures of TCS foods during cold holding; 3. Ensure that employees are properly sanitizing all equipment after washing and before use; 4. Ensure that persons unnecessary to the food establishment (small daughter of CFPM) are not allowed in the kitchen (food preparation, food storage, warewashing area, etc).
    • 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.
    • Employee portioning fried noodles without wearing gloves.
    • 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, women and men's restrooms).
    • The handwashing sink originally located in the bar area has been removed per the CFPM.
    • The following foods were observed to be stored uncovered: bbq ribs and egg rolls in the 2 door prep refrigerator under the microwave; various foods in the walk-in cooler. Corrective Action: Protect foods from contamination by storing in packages, covered containers or wrappings unless being cooled.
    • Bowl of sweet and sour chicken stored inside larger container of sweet and sour chicken.
    • Raw sesame chicken stored over cooked bbq ribs in 2 door prep refrigerator under microwave; raw chicken stored over cooked shrimp in walk-in cooler.
    • Can opener blade unclean with food debris.
    • Bowls used to portion raw animal foods such as chicken and beef were stacked along the cookline to be reused.
    • The chlorine sanitizing solution dispensed in the ADC-44 stationary low temperature warewashing machine was not at an acceptable concentration (measured at 10ppm).
    • Observed an employee wash and rinse equipment and then stack it to dry without sanitizing equipment. When the CFPM was asked to explain the warewashing process using the 3 compartment sink, she too indicated that equipment was only being washed and rinsed prior to drying.
    • The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: General Tso Chicken, cooked at 11am per CFPM and 70°F at 2:00pm on counter top.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked shrimp and cooked bbq pork on top of 3 door prep refrigerator at 43 and 45 degrees F, respectively.
    • Large containers (in volumes too great to be used in a single day) of cooked chicken, rice and noodles, etc 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, etc were not date marked.
    • Various items such as rubbing alcohol and shampoo stored adjacent to food and soda dispenser in the front service area.
    • Spray bottles (clear and yellow liquids) of chemicals in kitchen unlabeled.
    • Clear spray bottle of chemical stored near clean equipment; spray bottle of Lysol stored near clean equipment.
    • General Tso Chicken, in large quantities, was observed to be cooling on the counter; cooked white rice, in large quantities, was observed to be cooling under the counter along the cookline.
    • There were no ambient air temperature measuring devices (thermometers) in the following pieces of equipment: 2 door prep refrigerator under the microwave; chest freezer
    • Bulk food containers throughout the kitchen and spice containers along the cookline were not labeled properly with the common name of the food.
    • The outer opening of the food establishment is not protected against entry of insects and rodents (vermin). 1. The solid outer opening door was not closed upon arrival. 2. The solid outer opening door does not seal properly at the bottom and has a 1" gap that would allow for the entry of vermin even when closed. 3. The screen door in front of the solid outer opening door is in disrepair with ripped screen and missing door sweep at the bottom which would also allow for entry of vermin into the kitchen.
    • Foods found stored on the floor in the kitchen including: oil on floor along cookline; various foods on floor in walk-in cooler.
    • Ice used as a medium for cooling the exterior surfaces of food is also used for drink ice or as food (at bar, soda dispensing lines run through ice/bin used for drinks).
    • The wet wiping cloths along the cook line were not properly stored in the sanitizer bucket in between use.
    • Observed utensils along cookline improperly stored in between usage on soiled cardboard egg cartons; observed single service containers without handles being stored down in foods in bulk containers.
    • Clean forks, spoons, etc were observed stored with the food-contact surface facing upward along the service line.
    • Single service container being continuously used to scoop bulk food items.
    • Various single use metal cans and other containers being reused to store other foods in throughout the kitchen; metal can being reused as scoop in rice.
    • Boxes of single service items were stored on the floor in the hallway outside of the kitchen.
    • The following refrigeration units were not holding temperatures of 41 degrees F and below: 3 door prep refrigerator along cookline.
    • Soda rack being used as shelving.
    • The following were observed during the inspection: 1. Cardboard containers were used to hold fried noodles before portioning, other foods such as crab rangoon in the Beverage Air 2 door upright refrigerator, egg rolls in the 2 door prep refrigerator, pot stickers in the chest freezer and also to dispense/display condiments; 2. Cloths were used to cover foods such as the crab rangoon, spring rolls, cooked rice, etc; 3. Original dry packaging (bags) were used as covers for cooked lo mein; 4. Grocery bags were used to store ready to eat foods and frozen foods in.
    • Flour and other bulk foods throughout the facility are being stored in containers designed for the storage of household goods and are not food grade containers (flour in gray Sterilite container; corn starch in green Sterilite container).
    • Cardboard and cardboard egg cartons (soiled) 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.
    • Interior of ice machine is rusty; shelving in Beverage Air refrigerator is rusty.
    • There is a buildup of dirt/debris on the warewashing machine.
    • The wastewater pipes of the 3 compartment sink in the kitchen and in the bar area extend down into the floor drain, eliminating the air gaps.
    • The waste receptacle in the women's restroom used by the food service staff were not covered.
    • The floors and walls throughout the kitchen were unclean with visible soil.
    • Adequate lockers or other suitable facilities are not provided for employees clothing and other possessions resulting in personal items such as phones/keys being stored along cookline and in prep areas along with food and clean food contact equipment and coats being stored over rice in dry good storage area.
• Costco Wholesale #626, 2700 Potomac Mills Cir 200 Woodbridge, VA 22192
  
  • Date inspected: March 17
  • Total violations: 1
    • When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
• Kokee Tea #2, 2700 Potomac Mills Circle, Ste# 161 Woodbridge, VA 22192
  
  • Date inspected: March 21
  • Total violations: 3
    • Soap was not provided at the hand washing lavatory in the kitchen next to the reach in freezer.
    • Employees observed working in the food service area without proper hair restraints.
    • The cutting board on the prep cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
• Sam's Club #6371, 14050 Worth Ave Woodbridge, VA 22192
  
  • Date inspected: March 21
  • Total violations: 2
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • The nonfood-contact surface of the prep cooler table is not cleaned at an appropriate frequency.

The following facilities did not record any violations:

• Five 14
• Subway
• Kids on the Move - Learning Center
• Giorgios
• Dairy Queen Grill & Chill