Woodbridge Restaurant Inspections: Secret Garden Cafe, Mezeh, Subway

WOODBRIDGE, VA — The Prince William Health District cited violations at several facilities around Woodbridge during recent restaurant inspections. The most recently published inspections occurred between June 8 and June 14.

Many 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.

• Mezeh, 4229 Merchant Plaza Woodbridge, VA 22192
  • Date inspected: June 9
  • Total violations: 17
    • 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 failed to wash her hands prior to donning clean disposable gloves for the handling of ready to eat (RTE) foods.
    • The handwashing sink near the rice cooker was being used to clean/store a pitcher (food contact equipment).
    • Raw eggs stored adjacent to ready to eat (RTE) carrots and cheeses in walk-in cooler (WIC).
    • The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chicken and beef shawarma in the front display unit; chicken shawarma on the steam table w/o water.
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Turkish salad (cut tomato) and spicy feta sauce on the front display unit; feta cheese in the pizza prep refrigerator.
    • Various foods such as couscous in the Avantco reach-in refrigerator along the front line, couscous and cooked eggplant in the walk-in cooler, arugula salad in the salad prep unit were found to be cooled improperly using stacked and/or covered containers or cooled in reach-in units (not the walk-in cooler as required). Observation: Pico de Gallo that was just made was found stored on top of the prep refrigeration unit at 47 degrees F.
    • There was no ambient air temperature measuring device (thermometer) in the Avantco reach-in refrigerator in the bakery/salad prep area.
    • Paper towel dispenser located over rice cooker at front handwashing sink results in drippage of wastewater over/into cooked rice.
    • Single service items on shelving above the pizza prep station were stored with food contact surfaces exposed.
    • The Noble warewashing machine was not sanitizing properly. When measured, the chlorine level was found to be 0ppm.
    • The shelving up front used to store single service items on was soiled.
    • The hose attached to the mop sink faucet was observed to be fully extended into the basin thus creating a potential backflow issue.
    • Dumpster or outside refuse container was open or uncovered.
    • Various light bulbs in the hood system in the kitchen burnt out and/or missing.
    • Personal jacket and purses stored with single service items near walk-in cooler.
• Subway #22302, 4140 Merchant Plz Woodbridge, VA 22192
  
  • Date inspected: June 9
  • Total violations: 15
    • The person in charge (PIC) did not demonstrate her knowledge as she was not a Certified Food Protection Manager (CFPM), she failed to give complete answers when asked questions concerning reheating temperatures, etc. 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 failed to wash her hands prior to donning clean disposable gloves for the handling of ready to eat (RTE) foods.
    • There was no soap available at the small handwashing sink near the 3 compartment sink.
    • Signage that notifies food employees to wash their hands was not provided and/or permanently affixed at the handwashing sinks in the kitchen used by food employees.
    • The commercially prepared meatballs and sauce were not reheated in the microwave to 135°F for proper hot holding.
    • The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: meatballs and sauce
    • The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Teriyaki chicken breast, Rotisserie chicken breast and steak on the service line and steak in the 2 door reach-in and in the walk-in cooler.
    • Spray bottles of chemicals stored hanging/aimed at or near clean equipment above and adjacent to the 3 compartment sink.
    • Food stored on the floor in the back under the employee coat rack.
    • Foods such as Italian seasoning/dressing (and single service items) stored in cabinet under handwashing sink wastewater lines (up front).
    • Knives used for both cutting and spreading were observed to be improperly stored in between usage in standing water (sanitizer per the PIC) at room temperature.
    • Extensions have been placed on the original wastewater pipes of the 3 compartment sink so that they now extend down into the floor drain, eliminating the air gaps.
• Rahama African Restaurant & Catering, 12744 Darby Brooke Ct Woodbridge, VA 22192
  
  • Date inspected: June 9
  • Total violations: 16
    • 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.
    • Soap was not provided at the hand washing lavatory in the in the kitchen
    • The handwashing facility located next to the 3 compartment sink is blocked, preventing access by employees for easy handwashing.
    • Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Cooked goat meat was stored next to uncooked raw lamb on the same shelf.
    • Chlorine sanitizing solution used was not at an acceptable temperature.
    • The prepared ready-to-eat (RTE) cooked goat meat and okra in the refrigeration unit is not labeled with a ""consume by"" date
    • Poisonous or toxic materials found stored or displayed with food, equipment, linens or single service items in such a way as to contaminate items
    • The certified food manager could not provide a food temperature measuring device.
    • Food stored on the floor or food stored less than 6" above the floor. Eggs were store on the floor across from the 2 door refrigerator.
    • Food stored in a location where it is subject to splash, dust or other contamination. Food such as tilapia is stored in the 3 compartment sink next to unclean dishes.
    • The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
    • The food-contact surface of the following equipment contains cracks, chips, or pits and can not be easily cleaned: Cutting board
    • There is no temperature measuring device available for measuring the temperatures of washing and sanitizing solutions used in manual warewashing.
    • Observed an accumulation of litter on the premises.
    • Observed that cleaning is being done during periods in which food is exposed to contamination.
• Secret Garden Cafe, The, 404 Mill St Occoquan, VA 22125
  
  • Date inspected: June 14
  • Total violations: 7
    • No disposable towels were provided a the hand washing lavatory next to the dish washing machine (Corrected during the inspection : The person in charge provided the paper towel to the hand sink).
    • Cajun green sauce 119 F, cooked mixed cheese 110 F hot holding at the improper temperature. ( Corrected during the inspection : Food employee reheated the Cajun green sauce and stored at 144 F, cooked mixed cheese held at 145 F).
    • Rib eye steak measured 46 F and cajun sauce measured 47 F cold holding at improper temperatures. (Corrected during the inspection : The person in charge moved the rib eye steak and the cajun sauce and placed the food in the reach in refrigerator upstairs at the proper cold holding temperatures of 41 F or below).
    • Employees observed working in the food service area without proper hair restraints
    • Wiping cloths improperly stored between use.
    • The floor is not cleaned as often as necessary to keep it clean.
    • Wet mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.

Here are the facilities that did not record any violations during their health department visit:

• McDonald's
• El Establo