Woodbridge Health Inspections: Hibachi Express, Layla's Lebanese

WOODBRIDGE, VA — Several facilities around Woodbridge recorded violations during the most recent round of health department inspections from Jan. 25 to Jan. 31.

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.

• Smoothie King, 4296 Merchant Plz Woodbridge, VA 22192
  • Date inspected: Jan. 25
  • Total violations: 2
    • This food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Observed Employees were working in the food service area without proper hair restraints.
• Hibachi Express, 1383 Old Bridge Road Woodbridge, VA 22192
  
  • Date inspected: Jan. 25
  • Total violations: 26
    • The person in charge (PIC) did not demonstrate his knowledge as he has never taken a Certified Food Protection Manager (CFPM) class nor passed the required certification test, he was not able to answer questions about cold holding, hot holding, cooking temperatures or how to set up the 3 compartment sink 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 no 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.
    • The handwashing sink in the kitchen was being used to wash and/or rinse equipment in it (scrubber/cleaner found in sink). There is also clean equipment hanging at the handwashing sink.
    • The following handwashing sinks were found to have hot water at less than 100 degrees F: handwashing sink in employee restroom at 53 degrees F.
    • 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 the kitchen).
    • Raw bacon stored over ready to eat (RTE) cheeses in Avantco 2 door prep reach-in; raw chicken and eggs stored over top of ready to eat (RTE) fruit, vegies, etc in the walk-in refrigerator.
    • Raw bacon stored over ready to eat (RTE) cheeses in Avantco 2 door prep reach-in; raw chicken and eggs stored over top of ready to eat (RTE) fruit, vegies, etc in the walk-in refrigerator.
    • Sauce pan being used to portion raw animal foods such as chicken and beef was stacked inside the prep refrigerator to be reused.
    • Observed an employee only wash and rinse a piece of equipment. When asked, the person in charge (PIC) was not familiar with setting up the 3 compartment sink or the need to sanitize equipment.
    • The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chicken held in a container on top of the flat top grill (off to the side), per PIC, cooked an hour ago.
    • Zep degreaser stored near clean equipment at the handwashing sink in the kitchen.
    • There were no ambient air temperature measuring devices (thermometers) in either the small or large white chest freezers.
    • Various white powder or granular foods stored in containers that were not labeled properly with the common name of the food.
    • Food stored on the floor in the WIC, on the floor in the kitchen and in the unused mop sink.
    • Scoop for rice in kitchen was observed to be improperly stored in between usage in standing water at room temperature.
    • Various single use containers being reused to store other foods in throughout the kitchen to include the following: peanut containers, soy sauce containers, canola oil containers.
    • Single service napkins were stored in the employee restroom.
    • Plastic grocery bags were used to store foods in, in the freezers.
    • A wooden utensil was being used to scoop cooked rice.
    • Cardboard being used to line food storage racks used for cooking oil storage; raw wood being used as counter under rice cooker #3 (in back); raw wood shelving and particle board shelving/lofts installed throughout kitchen for storage of kitchen items (foods, equipment) but also items not necessary for the operation of the facility (large amounts of automotive spark plugs, motor oil, filters, tool boxes, gardening supplies, etc)
    • There is only 1 plug/stopper for the 3 compartment sink available.
    • The interior of the Traulsen 2 door upright freezer was visible soiled with food spillage.
    • The wastewater pipes of the 3 compartment sink extend down into the receiving pipes, eliminating the air gaps.
    • Observed that there are numerous items throughout the kitchen, in the employee restroom, stored on raw wood shelving/lofts (such as paint, mastic adhesive, potting soil, containers of raw egg shells, mobile 1 oil (many containers), car filters (many), car spark plugs (many), various hoses, tools, old cutting boards, etc) that are unnecessary to the operation of the food service facility.
• Dixie Bones BBQ, 13711 Jefferson Davis Hwy Woodbridge, VA 22191
  
  • Date inspected: Jan. 25
  • Total violations: 16
    • 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.
    • No hand towels (or dispenser) available at hand sink along the cookline.
    • Bags of coco powder and salt open and exposed in bakery area.
    • Raw shelled eggs stored adjacent to ready to eat (RTE) sour cream in walk-in cooler (WIC).
    • Spray bottle of WD 40 stored near container of flour and other foods.
    • Various single use containers (apple/cherry pie filling) being reused to store other foods in throughout the kitchen.
    • Milk crates are being used as shelving throughout the entire facility.
    • The following equipment was in disrepair and/or not being used in the facility per the CFPM: 1. The kettle has tape around the outside of it to prevent leakage. 2. The Henny Penny hot holding cabinet is not on or in use. 3. The pit is not in use. 4. The convection oven (single) is not in use and not under a ventilation hood system. 5. The Vulcan 2 ovens (upper/lower) are in use, but not under the ventilation hood system. 6. The large bakery oven is not in use.
    • Foil (soiled) is being used to line shelving, equipment throughout facility.
    • The 3 plugs/stoppers for the 3 compartment sink are missing.
    • The sprayer arm at the 3 compartment sink and the sprayer arm at the 1 compartment sink extend down into the basins. *The sprayer arm a the 2 compartment sink is the correct length.
    • Two of the three wastewater pipes of the 3 compartment sink are completely missing and wastewater is falling directly onto the floor. The wastewater pipes at the 2 compartment sink and 1 compartment sink extend down into the floor drain, eliminating the air gaps.
    • The floor in the kitchen along the cookline is in disrepair with missing tiles.
    • There is build-up of dust/dirt/debris on the floors and walls throughout the kitchen.
    • Observed that inadequate lighting was provided in the hood system along the cookline. All lights in disrepair/out.
• FO Japanese Bistro, 5081 Waterway Dr. Dumfries, VA 22025
  
  • Date inspected: Jan. 25
  • Total violations: 4
    • Raw chicken and raw beef stored in the same shelf.
    • No splash guard across the ice machine.
    • Single-service item.
    • Single service carry bag were reused for storing food.
• China 1, 17076 Richmond Hwy Dumfries, VA 22026
  • Date inspected: Jan. 25
  • Total violations: 7
    • The person in charge (PIC) is not able to demonstrate that systems to control risks to food safety have been put into practice.
    • The person in charge did not know the 5 big foodborne illnesses that are reportable to the department.
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • Observed that hand soap was not provided at each handwashing sink.
    • Insufficient information is provided on the label of the @FOOD@ packaged in the food establishment.
    • Single service bag being reused for storage of frozen food.
    • A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
• Brother's Encore Italian Restaurant, 5135 Waterway Dr Dumfries, VA 22025
  
  • Date inspected: Jan. 26
  • Total violations: 5
    • 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.
    • Turkey meat was above beef shelf.
    • Cutting board was not cleanable, smooth.
    • The walk in cooler door was not closed properly.
• El Tucan Restaurant, 18013 Dumfries Shopping Plaza Dumfries, VA 22026
  
  • Date inspected: Jan. 26
  • Total violations: 8
    • The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
    • The person in charge does not have a valid 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.
    • No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
    • Raw and/or undercooked @FOODS@ is/are offered on the menu, menu board, table tent or brochure without proper disclosure.
    • There was no temperature measuring device located in the following cold or hot holding equipment. lack of temperature measuring.
    • Corrosion resistant/ nonabsorbent shelving in the dry storage area is made of raw unfinished particle board.
• Laylas Lebanese Restaurant, 2217 Old Bridge Rd. Woodbridge, VA 22192
  
  • Date inspected: Jan. 27
  • Total violations: 21
    • The person in charge (PIC) did not demonstrate her knowledge as she has never taken a Certified Food Protection Manager (CFPM) class nor passed the required certification test, she was not able to answer questions about cold holding, hot holding, cooking temperatures or how to set up the 3 compartment sink 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 no 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.
    • A food employee was observed drinking from an open beverage container along the cookline while preparing/handling food and/or contacting clean food contact surfaces; a disposable bottle of water was stored on a prep table.
    • 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 up front).
    • Raw ground beef stored over ready to eat (RTE) fries in Economy 2 door upright freezer; raw chicken, beef and lamb kabobs stored over top of ready to eat (RTE) vegie kabobs in the white upright refrigerator; raw beef stored over RTE foods in the 2 door prep/reach-in refrigerator.
    • Containers of food held for > 24 hours were not date marked. Large containers (in volumes too great to be used in a single day) of cooked rice, eggplant stew, etc were not date marked.
    • In addition to the Kibbeh Niyye (Lebanese version of Steak Tartar), other foods, per the PIC, can be ordered undercooked, to preference. While the "reminder" portion of the Consumer Advisory is on the menu, there is no marking to indicate which additional foods it is referring to on the menu "disclosure."
    • The person in charge (PIC) could not provide a metal-stemmed probe food thermometer that was capable of measuring food temperatures.
    • Various foods stored in bulk containers and small working containers that were not labeled properly with the common name of the food.
    • Bag of onions stored on the floor in the back of the kitchen; bulk containers of dry goods stored on the floor in the back of the kitchen.
    • Employees handling food were observed to not be wearing proper hair restraints.
    • Bowls being used as scoops in bulk food containers; knives being stored in between use in between equipment along cookline.
    • Clean equipment including bowls were stored on the shelving with the food contact surface exposed to dust and other contamination.
    • Single use containers (sesame seed containers, etc) being reused to store other foods in throughout the kitchen.
    • Single service (carryout) containers, were stored with food contact surfaces exposed to contamination.
    • Foil being used to line dunnage rack used for storage near the 3 compartment sink and various pieces of equipment along the cookline.
    • The following equipment is in disrepair: 1. the cutting board on the reach-in/prep refrigerator is discolored and scored.
    • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution (chlorine).
    • Adequate lockers or other suitable facilities are not provided for employees clothing and other possessions (purses, aprons) resulting in personal items being stored on the shelving with clean dishes near the warewashing machine) and with food (in the back).
• Marumsco Hills Elementary School, 14100 Page St Woodbridge, VA 22191
  
  • Date inspected: Jan. 27
  • Total violations: 6
    • The following food item(s) were observed cold holding at improper temperatures using a food temperature measuring device (confirmed to be calibrated properly during today's inspection): yogurt in Traulsen 2 door refrigerator on serving line #2 @ 53 degrees F; unsalted butter, low fat milk and yogurt in walk-in cooler at 44, 42 and 43 degree F, respectively.
    • Tomatoes that were just sliced this morning were found stored in the Traulsen 3 door reach-in refrigerator on serving line #1 and on serving line #1 itself at 44 degrees F.
    • The following refrigeration units in the kitchen were not holding temperatures of 41 degrees F and below (based upon the temperatures of the foods found within them): Traulsen 2 door refrigerator on serving line #2; walk-in cooler
    • There is a "Y" adapter on the faucet at the mop sink that allows 2 hoses to be attached. One hose was observed to be fully extended into the basin. Mop sink faucet vacuum breakers are not designed for the continuous pressure created by the "Y" adapter/hoses.
    • The waste line from one of the compartments of the 2 compartment prep sink in the kitchen is directly plumbed with no air gap.
    • Coats stored on shelving adjacent to bulk food containers in dry storage area.
• McDonald's, 13840 Noblewood Plz Woodbridge, VA 22193
  
  • Date inspected: Jan. 31
  • Total violations: 1
    • Observed an employee was working in the food service area without proper hair restraints.
• Peking Express, 13999 Jefferson Davis Hwy Woodbridge, VA 22191
  
  • Date inspected: Jan. 31
  • Total violations: 11
    • There is no Certified Food Manager present in the establishment.
    • 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.
    • A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
    • The handwashing station at the wall in kitchen is being used for purposes other than washing hands.
    • No soap at hand sink.
    • Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk in cooler.
    • Surfaces of the cutting board are not clean.
    • Food stored on the floor or food stored less than 6" above the floor.
    • The floor in kitchen is not cleaned as often as necessary to keep them clean.

The following facilities did not record any violations:

• McAuliffe Elementary School
• Old Bridge Elementary School
• Rosa Parks Elementary School
• Penn Elementary School
• Fred Lynn Middle School
• Wilson Elementary School
• Guapo's
• Applebees Neighborhood Grill & Bar
• Covington-Harper Elementary School
• Potomac Shores Middle School
• Mobile Suites