Woodbridge Health Inspections: Kabob Zone, NuVegan Cafe

WOODBRIDGE, VA — Several facilities around Woodbridge recorded violations during the most recent round of health department inspections from April 5 to April 11.

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.

• Triangle Fried Chicken & Kabob, 18069 B Triangle Shopping Plaza Dumfries, VA 22026
  • Date inspected: April 5
  • Total violations: 3
    • There is no person in charge with a valid Food Protection Manager Certification from an accredited agency recognized by the Conference for Food Protection.
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
    • The CEILING SURFACE in kitchen is not smooth, durable, easily cleanable, and/or nonabsorbent.
• NuVegan Cafe, 14067 Noblewood Plaza Unit 10 Woodbridge, VA 22193
  
  • Date inspected: April 5
  • 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.
    • The Person in Charge could not provide a food temperature measuring device.
• Kabob Zone, 1403 Old Bridge Rd. Woodbridge, VA 22192
  
  • Date inspected: April 5
  • Total violations: 20
    • 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.
    • Drinking containers were stored (on the food prep table) in a manner that may contaminate food, food contact surfaces or utensils.
    • The handwashing sink located adjacent to the 3 compartment sink is blocked with a chair holding covered containers of soaking rice, preventing access by employees for easy handwashing.
    • The handwashing sink in the back, located in what is now the dry storage area is blocked by the shelving built up around it as well as a small ice machine.
    • Raw chicken in secondary packages (not original packaging) stored above raw lamb in secondary packages in the large GE turbo freezer.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: feta cheese in the Hoshizaki 2 door prep reach-in refrigerator @ 44 degrees F; cut tomatoes, rehydrated chick peas, hummas in walk-in cooler at 42 degrees F.
    • Cut tomatoes, prepared approximately 1 hour ago and sliced gyro meat, cut off cone approximately 1 hour ago were found on the Hoshizaki 2 door prep reach-in refrigerator at 44 and 51 degrees F, respectively.
    • Observed the following TCS food thawing using an improper method: Containers of raw lamb chops thawing at room temperature at the 3 compartment sink.
    • Various foods in white bulk storage containers were not labeled properly with the common name of the food.
    • Clean equipment (ladles, etc) was stored in the handwashing area above the sink, adjacent to the soap dispenser.
    • Single use Dahi low fat yogurt containers being reused to store other foods in throughout the kitchen; single service bowls being used as scoops in dry good storage bins.
    • Observed a food storage bin in disrepair with duct tape around it as a repair. Per Person In Charge (PIC), the bin is only being used as a table to set the gyro meat container on.
    • Foil (soiled) being used to line shelving and storage area above stove top as well as being used to wrap bricks at grill; foil and tape wrapped around door handle to walk-in cooler.
    • The following refrigeration units did not appear to be holding temperatures of 41 degrees F and below based upon the temperatures of the foods within them (note: thermometer affixed to unit or inside unit indicated temperatures of 41 degrees F or below): walk-in cooler Hoshizaki 2 door prep reach-in refrigerator.
    • Raw wood shelving installed on 3 sides of the dry food storage room. Per PIC, shelving was there when he purchased the facility.
    • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution (quaternary ammonium).
    • The wastewater pipes of the 3 compartment sink extend down into the floor drain, eliminating the air gaps.
    • The wastewater pipe out of the handwashing sink adjacent to the 3 compartment sink is in disrepair and when the faucet is turned on, the wastewater goes on to the floor.
    • The walls at the 3 compartment sink and in the walk-in cooler in the kitchen are unclean with visible soil.

The following facilities did not record any violations:

• Mana Food Catering
• L & B's Pizzeria & Sports Bar
• Japomen