Woodbridge Restaurant Inspections: All About Burger, Domino's

WOODBRIDGE, VA — Several facilities around Woodbridge recorded violations during the most recent round of health department inspections from Dec. 28 to Jan. 3.

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.

• All About Burger, 13605 Jefferson Davis Hwy. Woodbridge, VA 22191
  • Date inspected: Dec. 28
  • 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.
    • When the handwashing sink near the 3 compartment sink was observed to be in disrepair, a food employee advised me that they use the 3 compartment sink to wash their hands.
    • A food employee failed to wash his hands after handling raw hamburger and prior to donning clean disposable gloves for the handling of ready to eat (RTE) foods.
    • Signage that notifies food employees to wash their hands was not provided and/or permanently affixed at any of the handwashing sinks used by food employees.
    • The two handwashing sinks along the front are being used to rinse equipment such as the bowls found in the handwashing sink on the drive through side and milk shake cups on the opposite side.
    • Raw ground beef burgers stored over water bottles in the walk-in cooler (WIC); raw shell eggs stored over cut, washed lettuce leaves and cut onions in the walk-in cooler (WIC).
    • Deli slicer and can opener blade unclean with food debris.
    • Tomatoes, cut 2 hours ago per staff, were found stored on top of the prep refrigeration unit at 44 degrees F. Per staff, tomatoes were taken out of walk-in cooler, cut, then placed directly on top of the prep refrigeration unit.
    • Various foods, including white powder or granular foods stored in containers that were not labeled properly with the common name of the food.
    • Foods, such as rolls, are stored directly beside of the handwashing sink on the drive through side of the kitchen area. In addition, equipment such as the toaster, knives and personal items are also stored in this area. Shake ingredients and equipment stored too close to the handwashing sink on the opposite side of the kitchen.
    • The wet wiping cloths along the cook line were not properly stored in the sanitizer bucket in between use.
    • Ice scoop in ice machine improperly stored with handle down in ice.
    • Single service, cups and lids, were stored in the cabinet under the handwashing sink on the shake side of the kitchen exposed to possible contamination from the wastewater lines of the handwashing sink and also the chemicals stored in that cabinet; single service carryout containers in the drive through area stored with food contact surface exposed; boxes of single service cups stored on the floor in the back.
    • Single service condiment containers being used as scoops in bulk food containers.
    • Cardboard (soiled) and foil being used to line cart along cookline.
    • Bread crates were being used as shelving in the back of the kitchen.
    • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution (chlorine).
    • The faucet at the handwashing sink near the 3 compartment sink is in disrepair.
    • Various light bulbs throughout the hood system burnt out and/or missing.
• Domino's Pizza #4368, 1395 Old Bridge Rd Woodbridge, VA 22192
  
  • Date inspected: Dec. 28
  • Total violations: 10
    • 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.
    • Corn meal in bulk container stored uncovered.
    • There was no ambient air temperature measuring device (thermometer) in the 4 door pizza make station/refrigerator.
    • Scoop for the corn meal was stored in the bulk food container with the handle down in the corn meal.
    • The faucet at the hand sink in the back near the 3 compartment sink is in disrepair.
    • The waste line from the 3 compartment sink in the kitchen is directly plumbed into the wall behind the 3 compartment sink. There is a floor drain in front of the 3 compartment sink.
    • The walls at the 3 compartment sink and food prep area in the front of the kitchen are unclean with visible soil.
    • Adequate lockers or other suitable facilities are not provided for employees clothing and other possessions (aprons, coats) resulting in personal items being stored on the shelving used for food/single service/equipment storage.
• Chesterbrook Academy, 12960 Troupe St Woodbridge, VA 22192
  
  • Date inspected: Dec. 28
  • Total violations: 7
    • 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.
    • Spray bottle of chemicals stored near clean equipment above the 3 compartment sink.
    • Various foods, including white powder foods, stored in bulk containers that were not labeled properly with the common name of the food.
    • Scoops for bulk foods were stored with handles down in the food.
    • There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution (quaternary ammonium).
    • Extensions have been placed on the original wastewater pipes of the wash and sanitize compartments of the 3 compartment sink so that they now extend down into the floor drain, eliminating the air gaps.
    • The window shade above the prep table is soiled with food splash and debris.
• Grain of Heaven, 16622 Dumfries Rd Dumfries, VA 22026
  
  • Date inspected: Dec. 28
  • Total violations: 1
    • The nonfood contact surface of the shelving in walk in cooler is not designed or constructed to be easily cleanable.
• Bon Mange Cuisine, 14067 Noblewood Plaza Unit 6 Dale City, VA 22193
  
  • Date inspected: Dec. 30
  • Total violations: 7
    • There is no Northern Virginia Certified Food Protection Manager on duty during hours of operation.
    • 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.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Catfish, Cajun shrimp and sliced salmon (Corrected during the inspection: The person in charge discarded the food voluntarily).
    • The prepared ready-to-eat (RTE) Cajun shrimp, git stock and topping cobbler in the refrigeration unit were not properly dated for disposition (The person in charge discarded the food voluntarily).
    • The certified food manager could not provide a food temperature measuring device.
    • There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
• Sweet Vegan, 14067 Noblewood Plz. Unit 12 Woodbridge, VA 22193
  
  • Date inspected: Dec. 30
  • Total violations: 7
    • 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.
    • No disposable towels were provided a the hand washing lavatory located across from the prep cooler.
    • Soap was not provided at the hand washing lavatory at the across from the prep cooler.
    • Employees observed working in the food service area without proper hair restraints.
    • There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
    • The floors are not cleaned as often as necessary to keep them clean.
• Japomen, 14067 Noblewood Plaza Unit 4 & 5 Woodbridge, VA 22193
  
  • Date inspected: Dec. 30
  • Total violations: 6
    • Management, food employees or conditional employees were not aware or informed of their responsibilities in reporting symptoms or diagnosis of diseases transmissable through food.
    • No hand drying provisions were provided at the handwashing sinks in the kitchen next to the 3-compartment sink and next to next to register in front.
    • The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous foods is not properly dated for disposition using the date of the first-prepared ingredient: cooked ramen, cooked fish, and cooked eggs.
    • The certified food manager could not provide a food temperature measuring device.
    • Wiping cloths improperly stored between use.
    • There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.

The following facilities did not record any violations:

• Potomac High School
• Williams Elementary School
• Tacos El Vale #2