Woodbridge Restaurant Inspections: 7 Violations At 2 Places

WOODBRIDGE, VA — Officials from the Prince William Health District inspected multiple restaurants across the Woodbridge area from Sept. 1 to Sept. 7. Two restaurants in Woodbridge combined for seven violations.

Though some coronavirus restrictions are returning around the state, health inspectors are returning to conduct many restaurant inspections in person. However, some visits, such as those for training purposes, can be conducted virtually.

See also: Jiffy Lube Live To Require Vaccination Or Negative COVID Test

Violations at restaurants typically focus on factors that can contribute to food contamination. The local health department also performs 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.

Read more: Prince William Restaurant Inspections: Violations At 4 Locations

Here are the most recent restaurant inspections from around Woodbridge.

• Noodles & Company, 13900 Shoppers Best Way Woodbridge, VA 22192
  • Date inspected: Sept. 7
  • Total violations and corrective actions: 4
    • 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: shrimp, steak and chicken (per staff were cooked at 9am, temperatures taken at 3pm)
    • Observed that a spray bottle of cleaner was stored with single service items.
    • Single-service and/or single-use knives, forks, and/or spoons are not presented so that only the handles are touched by employees and by consumers at the provided consumer self-service area.
    • An irreversible registering temperature indicator is not provided.
• Jimmy John’s #2536, 4168 Merchant Plaza Woodbridge, VA 22192
  
  • Date inspected: Sept. 1
  • Total violations and corrective actions: 3
    • Management, food employees or conditional employees were not aware or informed of their responsibilities in reporting symptoms or diagnosis of diseases transmissable through food.
    • This food establishment has not established 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.