Dead Lizard On Rodent Trap Reported At Fredericksburg Restaurant

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors 20 visited food establishments in Fredericksburg between July 17-25, finding health code violations at 12 of them.

At one restaurant, an inspector reported seeing a dead lizard on a rodent trap on the floor underneath a freezer, as well as dead flying insects on top of the dish machine and dead roaches near the dry storage area.

The dead lizard was removed and the restaurant had to call a pest control company to give the facility a deep clean.

"Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests," the inspector said in their report.

Scroll to the bottom of this story to view what types of violations inspectors report.

Here are the inspections reported July 17-25 by Rappahannock Area Health District inspectors

Gino's Panino (FZKITCH)

7243 Gatewood Road Woodford, VA 22580
Status: Permitted

Mobile Food Unit | Routine
July 25, 2024

• No Violations Reported

Gino's Panino Commissary

7243 Gatewood Road Woodford, VA 22580
Status: Permitted

Commissary | Routine
July 25, 2024

• No Violations Reported

Cozy Corner

1000 Corporate Drive #111 Stafford, VA 22554
Status: Permitted

Full Service Restaurant | Routine
July 25, 2024

Observations & Corrective Actions

• Observed absence of active managerial control during the inspection. Observed the person in charge is not monitoring proper glove use, cooling and cooling methods, adequate methods for reheating for hot holding of TCS foods and date marking. Discussed requirements during the inspection and emailed 12VAC5-5421-0070- Duties of the Person in Charge. Corrective Actions: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• The person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Provided sample procedures during the inspection. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomi ting or diarrheal event.
• On two occasions, observed food employees cracking raw shell eggs for cooking wearing single use disposable gloves and continued to handle a wrap to prepare a sandwich and equipment. Instructed the food employees to remove gloves and wash their hands. The wrap was voluntarily discarded for safety. Discussed correct glove use with the operator. Corrective Actions: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• Through discussion with the person in charge the following equipment is not being adequately cleaned and sanitized: 1. Food thermometer is being sanitized only once daily. 2. Steamer wands on the espresso machine are being sanitized between uses and cleaned and sanitized daily. Instructed the person in charge to clean and sanitize equipment, which are in contact with TCS foods, every 4 hours when in use. Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
• Observed the meat slicer soiled. Clean and sanitizer prior to next use. Recommend purchasing a cover to protect from debris/splash when not in use. Corrective Actions: Food contact equipment and utensils shall be clean to the sight and touch.
• Upon arrival observed vegetable curry in a crock pot at 52 degrees F which was pulled from refrigeration at 7:00 a.m. (observed at 8:15 a.m.). Encouraged the food operators to remove to the microwave for reheating to 165 degrees or higher by 9:00 a.m. which was not conducted. The crock pot was set on high but was not able to reheat the TCS food to 165 degrees F or higher by 9:00 a.m.. Observed final temperature at 124 degrees F. The owner voluntarily discarded the food during the inspection. Corrective Actions: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
• Observed the following TCS foods improperly cooled: 1. 3 door reach in cooler: Cooked taco chicken (44 degrees F), cooked chicken (43 degrees F) and cooked beef bulgogi (43 degrees F). 2.1 door reach in cooler: Cooked chicken (43 - 44 degrees F) The person in charge reported the foods were prepared the evening prior and were voluntarily discarded. Observed foods stored deep stainless steel and covered plastic containers. The operator reported temperatures were not monitored during the inspection. Emailed cooling handout to the owner. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
• Observed cut lettuce (48 degrees F), cut tomatoes (48 degrees) and sliced cheese (53 degrees F) stored in the top of the prep cooler at improper temperatures. Food employees reported the TCS foods were pulled from the 3-door reach in cooler at 7:00 a.m. and the until temperature was lowered. Instructed the owner to cool to 41 degrees F or less, sell or discard by 11:00 a.m. Employees were actively using the foods for breakfast service. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Absence of date marking system in the facility for ready-to-eat foods prepared and held in refrigeration units over 24 hours. Emailed date marking handout to the operator. Corrective Actions: Refrigerated, ready-to-eat, time/temperature control for safety foods (TCS) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
• The facility is holding raw shell eggs, cooked pork sausage and rice for a period up to 2 hours using time in lieu of temperature control without written procedures. Provided time as a public health control documentation and discussed requirements. Corrective Actions: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for time/temperature control for safety (TCS) food, no other measures may be substituted.
• Upon review of the menu and discussion with the person in charge, the facility is offering eggs in the raw/undercooked state upon a customer's request without a consumer advisory. Emailed 12VAC5-421+930 - Consumer Advisory requirements to the owner. Corrective Actions: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
• Observed improper cooling methods to cool cooked chicken and beef in the food establishment. Facility is cooling foods in overfilled stainless steel containers and plastic containers. The owner reported temperatures are not being monitored during the cooling process. Discussed methods to achieve compliance including shallow pans and using ice. Emailed cooling log and cooling handouts to the owner. Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• Observed packaged salads and cut watermelon stored in the 1 door reach in cooler in the dining room are not labeled to identify the ingredients and potential allergens. Corrective Actions: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
• Absence of hair restraints among food employees. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• Observed spoon to dispense rice stored in a cup of water at 78 degrees F. The spoon was removed from the water. Discussed storing spoon in a clean container and remove for cleaning every 4 hours. Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not TCS. 6) In a container of water if the water is maintained at a temperature of at least 135°F.

Popeye's

735 Warrenton Road Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
July 25, 2024

Observations & Corrective Actions

• Observed the ceiling interior of the microwave in need of cleaning. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• Observed sliced cheese in the prep cooler held at improper temperature (46 degrees F). Temperature of the unit read 45 degrees F. The cheese was held in the unit for more than 4 hours and was voluntarily discarded. Call technician for service. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed outer openings at the back door. Corrective Actions: Seal all openings so that they are weather tight and do not allow insects or rodents to enter.
• Observed flying insects throughout the kitcken. Call pest control service. Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• Observed shelving throughout and shelving of the expo center where chicken is hot held in need of cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the floor drains throughout, ceiling tiles in the prep area, ceiling vents throughout, and mop sink basin in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

The Port Oysteria and Brewery

106 George St Fredericksburg, VA 22401
Status: Pending

Full Service Restaurant | Pre-Opening
July 25, 2024

• No Violations Reported

Original Grinds

615 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
July 25, 2024

Observations & Corrective Actions

• Person in charge could not provide a certified food protection manager certificate. The cerifaction test is scheduled for later today. Corrective Actions: At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program.

Tacos and Pupuseria Diner

3650 Richmond Highway Stafford, VA 22554
Status: Permitted

Full Service Restaurant | Routine
July 25, 2024

Observations & Corrective Actions

• Person in charge could not provide the employee health policy document. Document provided during inspection. Corrective Actions: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
• Person in charge could not provide written procedures for bodily fluid clean up procedures. Document provided during inspection. Corrective Actions: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
• Observed no paper towels at the front handsink. Paper towels were placed at the sink.
• Corrective Actions: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels. 2. A continuous towel system that supplies the user with a clean towel. 3. A heated-air hand drying device. 4. A hand drying device that employs an air-knife system that delivers high-velocity, pressurized air at ambient temperatures
• Observed three pots of TCS foods not covered in the walk-in cooler. Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• Observed the following food contact surfaces soiled to the sight and touch in the ware wash area: 1) two stainless steel containers. 2) several utensils. Items were taken to the 3-comp sink for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed both interior of microwaves in need of detailed cleaning on the cookline. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• The concentration of the low temp dish machine read 0ppm after running several cycles. The dish machine was in use. Facility will use 3-comp sink until dish machine is serviced. Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
• Observed the interior of the ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the following TCS foods held at improper temperatures in the pull-out drawers on the cookline: 1) cooked shredded beef (51 degrees F). 2) raw chicken (46 degrees F). 3) crumbled beef (49 degrees F), and 4) shredded cheese (50 degrees F). Temperature of the unit read 45 degrees F. All foods were kept in the unit overnight and were voluntarily discarded. Call technician for service. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed no system of datemarking for TCS and RTE foods held for more than 24 hours in all units. Corrective Actions: A food specified under 12VAC5-421-830 A or B shall be discarded if it: 1. Exceeds either of the temperature and time combination specified in 12VAC5-421-830 A, except time that the product is frozen. 2. Is in a container or package that does not bear a date or day. 3. Is inappropriately marked with a date or day that exceeds a temperature and time combination.
• Observed the following: 1) dead lizard on a rodent trap on the floor underneath the reach in freezer. 2) dead flying insects on top of the dish machine. 3) dead roaches near the dry storage area. The dead lizard was removed. Call pest control company and deep clean facility. Corrective Actions: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests
• Observed stainless steel containers in the warewash area and cups wet while stacked after being sanitized. Items were removed to 3comp sink for cleaning. Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• Observed the following equipment in poor repair: 1) leak at the dish machine. 2) rusted shelves in the walk in cooler. Corrective Actions: Equipment shall be maintained in a state of repair and condition.
• Observed the following non-food contact surfaces in need of cleaning: 1) interior and exterior of all equipment. 2) shelving throughout. 3) up splash of coffee machine. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed four soiled oil receptacles placed on the grass on the side of the facility.
• Corrective Actions: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
• Observed the following in need of detailed cleaning: 1) floors. 2) walls. 3) ceiling tiles. 4) floor drains. 5) cobwebs in the corners of the kitchen and mop sink room. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed the following in poor repair throughout the facility: 1) cracked floor tiles. 2) broken wall in the ware wash area. 3) unshielded lights. 4) hole on the floor of the bar area. Corrective Actions: The physical facilities shall be maintained in good repair.
• Observed the concrete floors of the kitcken not sealed. Corrective Actions: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
• Observed the hood filters over the cookline in need of cleaning. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Waffle House #1011

580 Warrenton Road Fredericksburg, VA 22406
Status: Permitted

Full Service Restaurant | Routine
July 24, 2024

Observations & Corrective Actions

• Person in charge could not provide written cleaning instructions for bodily fluid spills. Handout provided. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
• Observed a bucket of grease in front of the back hand sink. Bucket was re-located. Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• Observed bread in its plastic bag stored on top of sliced tomatoes in the prep cooler on the cookline. Bag of bread was removed. Corrective Actions: Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
• Observed mugs, serving plates, and stainless-steel containers soiled to the sight and touch. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
• Observed the back door not self-closing. Corrective Actions: Except as specified in subsections B through E of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls and ceilings. 2. Closed, tight-fitting windows. 3. Solid self-closing, tight-fitting doors.
• Observed several flying insects at the back of the house. Corrective Actions: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
• Observed several wet and soiled wiping clothes on the floor of the kitchen near the back door. Corrective Actions: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: 1. Maintained dry. 2. Used for no other purpose.
• Observed cooking pans stored in between the pull-out drawer coolers and stove top where it is soiled to the sight and touch. Also observed a knife stored in between a prep table and prep cooler where it was soiled. Corrective Actions: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1. In a clean, dry location. 2. Where they are not exposed to splash, dust, or other contamination. 3. At least six inches (15 cm) above the floor.
• Observed several stainless steel containers wet while stacked stored in the cabinet at the front of house. Corrective Actions: After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining as specified in 40 CFR 180.940 before contact with food. 2. Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
• Observed rust build up on all of the stainless-steel lid and cup holders. Corrective Actions: Equipment shall be maintained in a state of repair and condition.
• Observed the faucet of the ware wash sink and hand sink at the front of the house in need of sealing/re-caulking. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. Spaced to allow access for cleaning along the sides, behind, and above the equipment. 2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch or 1 millimeter. 3. Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed the following non-food contact surfaces in need of detailed cleaning: 1) interior of all equipment. 2) shelving throughout. 3) upsplash of back soda machine. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the lid of the grease receptacle not fully shut. Corrective Actions: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
• Observed trash on the floor of the dumpster area. Corrective Actions: Refuse, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
• Observed the exterior of the grease receptacle soiled and in need of cleaning. Corrective Actions: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
• Observed the following throughout the kitchen in need of cleaning: 1) floors underneath equipment. 2) ceiling tiles. 3) walls. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed water dripping from the ceiling tiles in two areas of the back of the house. PIC stated they are having the AC serviced. Corrective Actions: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

HOMEMADE

7019 Harrison Rd 109 Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
July 24, 2024

• Observations & Corrective Actions
• Observed the following TSC foods prepared in the facility without a label identifying when the foods were prepared or when to discard: 1. Chicken salad 2. Coleslaw 3. Pasta salad 4. Pancake batter Through discussion with the person in charge foods were made a couple days prior to the inspection. Corrective Actions: A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient

Panera Bread #805

1760 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
July 24, 2024

Observations & Corrective Actions

• Observed the handwashing sinks in the kitchen in need of resealing. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• The shelving in the walk-in cooler, near the ware washing area, is rusted. Also, the hood above the dish machine is rusted. Corrective Actions: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• The interior of the dish machine is soiled. Corrective Actions: A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under 12VAC5-421-1470 shall be cleaned: 1. Before use; 2. Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and 3. If used, at least every 24 hours.
• Observed the following non-food contact surfaces soiled: 1. the upsplash of the drink machine and espresso machine; 2. the cup dispensers/holders, in the bakery area, that are not in use; 3. the outside of the dish machine; 4. the plastic outside cover of the vitamixers; and 5. metal shelves that equipment is on. Corrective Actions: Clean the surface of non-food contact surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• Observed several baking sheets and muffin pans encrusted with carbon build-up. Corrective Actions: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Hong Kong Restaurant

1075 Garrisonville Road Suite 111 Stafford, VA 22556
Status: Permitted

Fast Food | Routine
July 23, 2024

Observations & Corrective Actions

• Observed food employees wash hands in the prep sink. Employee was instructed to wash hands in handsink. Corrective Actions: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and shall not clean their hands (i) in a sink used for food preparation or utensil washing or (ii) in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
• Observed utensils in the back handsink. Items were removed. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing.
• Observed imitation crab not honestly presented for the crab stick and seafood delight items on the menu. Corrective Actions: Food shall be safe, unadulterated, and, as specified in 12VAC5-421-890, honestly presented.
• Observed a food employee only wash and rinse a knife without sanitizing. Employee was instructed to re-sanitize knife. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• Observed three cleaned knives soiled to the sight and touch. All knives were taken to the 3comp sink for cleaning. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
• Obseved the following TCS foods on the prep counter held at improper temperatures: cut cabbage (68 degrees F), cooked noodles (73 degrees F), and garlic oil (63 degrees F). All items were taken out of the walk in cooler at 11:00am. Items had 30 minutes to bring down temperatures to 41degrees F. Items were take to the walk in freezer for quick chill. Discussed using time as a public health control. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed no consistent date marking system of RTE/TCS foods in the walk in cooler. Corrective Actions: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• Observed frozen raw shrimp thawing in still water of 68 degrees F in the 3-comp sink. Water of 70 degrees F was turned on and left running. Corrective Actions: Except as specified in subdivision 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less. 2. Completely submerged under running water: at a water temperature of 70°F (21°C) or below;
• Observed several flying insects throughout the kitchen. Call pest control company.
• Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control. 4. Eliminating harborage conditions.
• Observed food employees not wearing hair restraints. Corrective Actions: Food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed several stainless steel containers wet while stacked the warewash area. Items were removed to 3comp sink for cleaning. Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• Observe the back hand sink and the restroom toilet seat base in need of recaulking. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1. Spaced to allow access for cleaning along the sides, behind, and above the equipment. 2. Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch or 1 millimeter. 3. Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed the interior of all equipment throughout the kitcken in need of cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the following throughout the kitchen in need of cleaning: 1) walls. 2) floors underneath equipment. 3) floor drains. 4) ceiling tiles. 5) mop sink. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed oil drippings on the hood filters over the cookline. Corrective Actions: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

Rappahannock Regional Jail

1745 Richmond Highway Stafford, VA 22554
Status: Permitted

Correctional Facility | Routine
July 23, 2024

Observations & Corrective Actions

• Observed a food worker place a sheet tray in sanitizer basin for less than 15 seconds. Equipment was not adequately sanitized. Instructed the food worker to place the tray back on the sanitizer basis for adequate sanitizing. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• Observed several silicone trays used to serve food soiled to the sight. Equipment was removed to the dishwasher for cleaning.Corrective Actions: Food contact equipment and utensils shall be clean to the sight and touch.
• Observed silicone trays stacked while wet after sanitizing. The rack of equipment was taken to the dishwasher for washing and sanitizing. Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• Observed metal storage cabinets in the dry storage area have accumulation of rust. Equipment is no longer easily cleanable. Corrective Actions: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• Observed rust build-up on HVAC covers in the ceiling. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Dona Tere Restaurant

1964 Plank Road Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Other
July 18, 2024

• No Violations Reported

Roma Pizza

5293 Palivoda Drive King George, VA 22485
Status: Permitted

Full Service Restaurant | Routine
July 18, 2024

Observations & Corrective Actions

• There is not a hand sink in the rear prep area. Getting to a hand sink involves opening doors and going to a different room. Corrective Actions: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
• Observed employee wiping his gloved hand on a dirty towel, then touch bread to make a sandwich. Employee was told not to wipe their hands on towels, and to take off gloves, wash hands, then don new gloves before touching ready to eat foods. Corrective Actions: Discard gloves once soiled.
• The interior of the microwave ovens and the broiler oven on the cook's line were observed soiled. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• Observed that the interior of the oce machine and the can opener blade was soiled. Both items were cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed 3 soiled knives on the knife rack. Knives were taken to dish room to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed thawed ROP fish still in in-tack packages. Fish was voluntarily discarded during inspection. Corrective Actions: Remove fish that has been packaged in a reduced oxygen package from the reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41°F or less, or immediatley upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70°F for a time period that doesn't allow the thawed portions of the fish to exceed 41°F for more that 4 hours including the time to cool back down to 41°F in the refrigerator if not immediately cooked..
• Observed employees working with food without wearing hats or beard guards.
• Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• The following non-food contact surfaces were observed in need of cleaning: 1-the door and door handled of the 2 door reach in freezer, 2-the door handle of the walk in freezer, 3-the outer surfaces of the food warmers on the cook's line, 4-the outer surfaces of the broiler oven, 5-The sides of the flattop grill and deep fryers, 6- the deep fryer exhaust vents, 7- outer surfaces of the 3 door reach i freezer, 8- the knife rack, 9- the utensil storage bins. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Dunkin Donuts / Baskin Robbins

5231 James Madison Pkwy King George, VA 22485
Status: Permitted

Fast Food | Routine
July 18, 2024

Observations & Corrective Actions

• Observed food employee come out of the restroom, and proceed to prepare drinks without washing their hands. Employee was instructed to wash their hands when entering the kitchen. Corrective Actions: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
• Employees observed working in the food service area without proper hair restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.

Warriors Heart Virginia LLC

20500 Devasya Lane Milford, VA 22514
Status: Permitted

Adult Care Home Service | Routine
July 17, 2024

• No Violations Reported

La Mosita Bakery

2789 Richmond Hwy #107 Stafford, VA 22554
Status: Permitted

Carry Out | Routine
July 17, 2024

• No Violations Reported

Dunkin Donuts

10245 Patriot Highway Fredericksburg, VA 22407
Status: Permitted

Fast Food | Routine
July 17, 2024

• No Violations Reported

Comfort Suites

4615 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted

Continental Breakfast | Routine
July 17, 2024

• No Violations Reported

What Violations Do VDH Inspectors Report?

Violations at restaurants 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.

Sometimes, the follow-up inspection only considers the most important "priority" violations.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.

Depending on the results of the inspection, the health department can pursue several actions. It can issue a permit for the restaurant to continue serving food, they can schedule a follow-up inspection to determine if violations have been rectified, or officials can temporarily shut down an establishment until certain issues are solved.

The Virginia Department of Health only recommends restaurants have their permits suspended when "the continued operation of the foodservice presents a substantial and imminent threat to the public health."

More Health Inspection Reports:

• Deep Fryer Grease Soiling Walls, Ceiling Tiles: Restaurant Inspections
• Flying Insets Reported Throughout Fredericksburg Eatery: Inspection
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• 19 Violations Reported At Fredericksburg Restaurant: Health Inspection
• Imitation Crab On Menu As Authentic Crab At Fredericksburg Restaurant
• Bucket Of Bones Stored Uncovered In Freezer: Restaurant Inspections
• Source Of Mushroom Powder Questioned: Fredericksburg Food Inspections
• Milk Shake Dispenser Not Sanitized As Required: Health Inspections
• Swarms Of Flies In Cooking, Prep Areas At Fredericksburg Restaurant
• Flying Insects Reported At 4 Fredericksburg Restaurant Kitchens
• Chewing Gum, Eating In Food-Prep Area: FXBG Restaurant Violations
• Raw Shrimp Stored Next To Raw Chicken: Fredericksburg Restaurant Inspections