Woodbridge Restaurant Inspections: 30 Violations At 1 Facility

WOODBRIDGE, VA — Several facilities recorded violations during recent inspections from Prince William County's health department. The most recent inspections occurred between Nov. 15 and Nov. 21.

COVID-19 restrictions have mostly disappeared around the state. Health inspectors conduct most 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.

• Down Home Comfort Cafe, 13885 Hedgewood Dr. Suite 149 Woodbridge, VA 22193
  • Date inspected: Nov. 15
  • Total violations: 2
    • No signage at handsink in kitchen or 'bar' area.
    • No receptacle covering.
• Lima Coffee Shop, 1419 Old Bridge Road Woodbridge, VA 22192
  
  • Date inspected: Nov. 17
  • Total violations: 30
    • The person in charge (PIC) did not demonstrate her knowledge as a Certified Food Protection Manager (CFPM), she could not provide proof of certification, and she failed to give complete answers when asked questions concerning cook temperatures, hot and cold holding temperatures, etc. and there were many priority violations observed during the inspection.
    • The person in charge did not perform the following duties: 1. Ensure that employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing; 2. Ensure that employees are properly maintaining the temperatures of TCS foods during both hot and cold holding.
    • 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 cup of coffee while preparing/handling food (cutting papaya for juices).
    • A food employee failed to wash her hands prior to donning clean disposable gloves for the handling of ready to eat (RTE) foods.
    • Observed an employee chop and handle cut papayas for use in juices without wearing gloves.
    • The handwashing sink near the 3 compartment sink was being used to wash and store clean equipment such as parts of the blenders used to make juices/shakes.
    • Raw beef and raw shell eggs stored over ready to eat (RTE) cooked chicken in black homestyle side by side freezer/refrigerator; raw ground beef stored over ready to eat (RTE) chicken and rice meal in Evian glass front upright refrigerator.
    • Observed an employee wash and rinse equipment in the middle compartment of the 3 compartment sink. Chlorine for sanitizing food contact surfaces was available on site, but not used as sanitizer in third compartment.
    • The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: potatoes and beef mixture in pot on cooktop overnight @ 72 degrees F and beef and gravy mixture in pot on cooktop overnight @ 71 degrees F.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: rice w/ chicken mix, cooked pasta, cooked potatoes, cooked hens in Evian 1 door glass front upright refrigerator @ 43-44 degrees F, all prepared >24 hour ago.
    • Large containers (in volumes too great to be used in a single day) of cooked chicken, beef, pork, potatoes, pasta, etc (that were cooked and cooled previously per the PIC) were not date marked.
    • Large containers (in volumes too great to be used in a single day) of cooked chicken, beef, pork, potatoes, pasta, etc (that were cooked and cooled previously per the PIC) were not marked with the date to be discarded.
    • Large bag of breads found stored on top of box of chemicals (bleach).
    • There were no ambient air temperature measuring devices (thermometers) in the following refrigerators: white chest freezer, Evian 1 door glass front upright refrigerator, black homestyle side by side freezer/refrigerator, True glass front display refrigerators #1 & #2, and Hot Point white homestyle refrigerator.
    • The person in charge (PIC) could not provide a metal-stemmed probe food thermometer that was capable of measuring food temperatures.
    • Various white granular foods stored in containers that were not labeled properly with the common name of the food.
    • Bags of potatoes stored below handwashing sink in kitchen.
    • Boxes of single service items were stored on the floor in the mop sink room.
    • The Evian 1 door glass front upright refrigerator was not holding a temperature of 41 degrees F or below (based upon the temperatures of the foods stored within it). The Beverage Air 2 door reach-in refrigerator was in disrepair per the PIC.
    • Raw wood shelving used to support white chest freezer.
    • Wooden bowls being used to serve foods.
    • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution (chlorine).
    • Interior surfaces of refrigeration units and storage cabinets are unclean with food residue, spillage and other debris.
    • There is a "Y" adapter on the faucet at the mop sink that allows 2 hoses to be attached. Mop sink faucet vacuum breakers are not designed for the continuous pressure created by the "Y" adapter/hoses.
    • The hot water knob at the handwashing sink beside the 3 compartment sink is in disrepair and can not be used to turn the hot water on to wash hands properly.
    • The wastewater pipe of the 3 compartment sink extends down into the floor drain, eliminating the air gap.
    • Personal items found stored in display case with foods and single service items.
• Kinder Care Learning Center #1107, 1520 Old Bridge Rd Woodbridge, VA 22192
  
  • Date inspected: Nov. 17
  • Total violations: 6
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: yogurt in the True upright refrigerator @ 44 degrees F; string cheese in the True upright refrigerator @ 50 degrees.
    • Various white powder or granular foods stored in containers that were not labeled properly with the common name of the food.
    • Foods (canned goods, bags of pasta) found stored on the floor in the kitchen.
    • Utensils used to dispense ingredients from bulk containers (pasta) were observed to be improperly stored in between usage with the handles down in the foods.
    • The following refrigeration units were not holding temperatures of 41 degrees F and below: True Upright refrigerator @ 42 degrees F per the display, but foods were found to be between 44 and 50 degrees F in the front of the unit.
    • Adequate lockers or other suitable facilities are not provided for employees clothing and other possessions resulting in personal items (coat) being stored on the end of shelving used for food and/or single service items.
• Tribute at the Glen, 4151 Old Bridge Rd Woodbridge, VA 22192
  
  • Date inspected: Nov. 20
  • Total violations: 19
    • A food employee failed to wash her hands after putting on a hair restraint and prior to donning clean disposable gloves for the handling of ready to eat (RTE) foods (plating breakfast requests).
    • The following handwashing sinks were found to have hot water at less than 100 degrees F: *handwashing sink near 3 compartment sink, 86 degrees F *handwashing sink in pantry area, 68 degrees F, *handwashing sink, along cookline, left side, 65 degrees F.
    • The handwashing sink, along the cookline, left side was blocked with 3 large pots of what appears to be used deep fat fryer oil; the handwashing sink in the pantry area is blocked by the ice cream chest freezer.
    • Raw chicken stored adjacent to ready to eat (RTE) foods such as cooked ground beef in walk-in cooler; raw eggs stored adjacent to ready to eat foods such as milk in walk-in cooler.
    • Meat slicer, can opener blade and standing mixer unclean.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced tomatoes @ 51 degrees F on top rail of the 2 door reach-in refrigerator #4 across from the cookline.
    • Raw, unpasteurized shell eggs are being used in the preparation of "over-easy" and/or "sunny side up" eggs in facilities serving highly susceptible populations.
    • Spray bottles of toxics at 3 compartment sink unlabeled.
    • Chemicals stored over clean equipment near 3 compartment sink; butane fuel stored over slicer/clean equipment in dry storage area.
    • Observed reduced oxygen packaged fish (salmon) being thawed in intact packaging in reach-in refrigerator #4 along cookline.
    • There were no ambient air temperature measuring devices (thermometers) in the True 2 door prep/reach-in refrigerator, the True 1 door reach-in refrigerator or the ice cream chest freezer.
    • Various white powder or granular foods stored in containers that were not labeled properly with the common name of the food.
    • Observed flies (fruit or drain?) coming from several trash cans when opened to discard alcohol prep pads.
    • Employees, including cook, handling food were observed to not be wearing proper hair restraints.
    • The wet wiping cloths throughout the kitchen were not properly stored in sanitizer buckets in between use. No sanitizer buckets were set up.
    • The following refrigeration unit was not holding a temperature of 41 degrees F or below: Upper reach-in (top rail of) reach-in refrigerator #4 across from the cookline.
    • An irreversible registering temperature indicator was not provided for the hot water mechanical warewashing operation.
    • The faucet at the handwashing sink, along the cookline, left side, is in disrepair.
    • Various light bulbs (5) throughout the ventilation/hood system are burnt out and/or missing.
• Bella's Cafe, 5 County Complex Ct. 10 Woodbridge, VA 22192
  
  • Date inspected: Nov. 21
  • Total violations: 2
    • 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.
    • This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.

The following facilities did not record any violations:

• Everbrook Academy
• Bungalow Alehouse
• Taqueria El Tony #3
• Pupuseria y Taqueria Esmeralda