Restaurants & Bars
Imitation Crab On Menu As Authentic Crab At Fredericksburg Restaurant
Rappahannock Area Health District inspectors recently reported finding code violations at a number of Fredericksburg restaurants.
FREDERICKSBURG, VA — Rappahannock Area Health District inspectors reported finding violations at seven of the food establishments they visited from June 1o through June 14.
In Virginia, all food service locations are supposed to be inspected at least once per year. Facilities with higher risk factors may be inspected as often as four times per year, according to the Virginia Department of Health.
At one Fredericksburg restaurant, a food inspector reported finding imitation crab in a walk in that was being used on platters and described as crab meat on the menu.
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"Ensure items on the menu are honestly described," the inspector said, in their report.
For more details about what constitutes a violation, visit the VDH website or scroll to the bottom of this story.
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1150 Carl D. Silver Pkwy Fredericksburg, VA 22401
Status: Pending
320 Worth Avenue Stafford, VA 22554
Status: Permitted
Full Service Restaurant | Routine
June 14, 2024
Observations & Corrective Actions
- Person in charge could not provide signed copies of the employee health policy. 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.
- Observed food employee switch from handling raw to RTE foods without washing hands and changing gloves. Corrective Actions: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Through discussion with the person in charge, the thin probe thermometer is only being sanitized in the wiping cloth bucket. The thermometer needs to be washed, rinsed, and sanitized. Corrective Actions: Sanitize equipment food-contact surfaces/utensils using any of the following methods: A) In manual hot water operations by immersion for at least 30 seconds; B) In mechanical hot water operations by achieving a utensil surface temperature of 160 F; or C) Using sanitizing chemicals in manual or mechanical operations that have the following contact times: 1) At least 10 seconds for a chlorine solution; 2) At least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 100 F or a pH of 8 or less and a temperature of at least 75 F; 3) At least 30 seconds for other chemical sanitizing solutions; or 4) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluationed for efficacy, yields sanitization.
- Observed cooking utensils stored in two containers with cooking spray that are soiled to the sight and tough. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
- Observed a pest strip under the sink in the ware wash area. Corrective Actions: Poisonous or toxic materials shall be: 1. Used according to: a. Law and this chapter. b. Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. c. The conditions of certification, if certification is required, for use of the pest control materials. d. Additional conditions that may be established by the department.
- Observed a plastic container of lettuce in an ice bath (50 degrees F) not properly cooled down as it was not fully submerged in the ice. The lettuce in the ice bath was placed in the walk-in cooler for a quick chill. 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 flies in the dry storage room near the onions and soda installation. 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 the back door open and the air curtain not turned on. 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 the PSI gauge not reading correctly. Call technician for service. Corrective Actions: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
- Observed the following in poor repair: 1) ice buildup in the walk-in freezer. 2) rust on the dish machine. 3) metal piece over the dish machine. 4) rusted knives. Corrective Actions: Equipment shall be maintained in a state of repair.
- Observed cutting boards throughout the facility scratched and scored. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Observed the high temperature dish plate thermometer for the dish machine not turning on. Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
- Observed the interior and exterior of equipment and shelving throughout the kitchen in need of cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed no backflow prevention device on a hose connected to a Y connector. Corrective Actions: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by: 1. Providing an air gap. 2. Installing an approved backflow prevention device
- Observed the following in poor repair: 1) holes around conduit lines running through the ceiling. 2) metal piece over high temp dish machine. 3) cracked floor tile. 4) water leak coming from the ceiling near mop sink. Corrective Actions: The physical facilities shall be maintained in good repair.
- Observed the following in need of cleaning throughout the facility: 1) floors underneath equipment. 2) ceiling tiles. 3) ceiling vents. 4) walls. 5) caulking at the back hand sink and ware wash area. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
1150 Carl D. Silver Pkwy Fredericksburg, VA 22401
Status: Pending
Fast Food | Pre-Opening
June 14, 2024
- No Violation Reported.
713 William St Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
June 14, 2024
- No Violation Reported.
2805 Plank Road Fredericksburg, VA 22401
Status: Pending
Full Service Restaurant | Pre-Opening
June 14, 2024
- No Violation Reported.
320 Worth Avenue Stafford, VA 22554
Status: Permitted
Full Service Restaurant | Routine
June 14, 2024
Observations & Corrective Actions
- Person in charge could not provide signed copies of the employee health policy. 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.
- Observed food employee switch from handling raw to RTE foods without washing hands and changing gloves. Corrective Actions: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Through discussion with the person in charge, the thin probe thermometer is only being sanitized in the wiping cloth bucket. The thermometer needs to be washed, rinsed, and sanitized.
- Corrective Actions: Sanitize equipment food-contact surfaces/utensils using any of the following methods: A) In manual hot water operations by immersion for at least 30 seconds; B) In mechanical hot water operations by achieving a utensil surface temperature of 160 F; or C) Using sanitizing chemicals in manual or mechanical operations that have the following contact times: 1) At least 10 seconds for a chlorine solution; 2) At least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 100 F or a pH of 8 or less and a temperature of at least 75 F; 3) At least 30 seconds for other chemical sanitizing solutions; or 4) A contact time used in relationship with a combination of temperature, concentration, and pH that, when evaluationed for efficacy, yields sanitization.
- Observed cooking utensils stored in two containers with cooking spray that are soiled to the sight and tough. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
- Observed a pest strip under the sink in the ware wash area. Corrective Actions: Poisonous or toxic materials shall be: 1. Used according to: a. Law and this chapter. b. Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. c. The conditions of certification, if certification is required, for use of the pest control materials. d. Additional conditions that may be established by the department.
- Observed a plastic container of lettuce in an ice bath (50 degrees F) not properly cooled down as it was not fully submerged in the ice. The lettuce in the ice bath was placed in the walk-in cooler for a quick chill. 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 flies in the dry storage room near the onions and soda installation. 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 the back door open and the air curtain not turned on. 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 the PSI gauge not reading correctly. Call technician for service. Corrective Actions: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
- Observed the following in poor repair: 1) ice buildup in the walk-in freezer. 2) rust on the dish machine. 3) metal piece over the dish machine. 4) rusted knives. Corrective Actions: Equipment shall be maintained in a state of repair.
- Observed cutting boards throughout the facility scratched and scored. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Observed the high temperature dish plate thermometer for the dish machine not turning on. Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
- Observed the interior and exterior of equipment and shelving throughout the kitchen in need of cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed no backflow prevention device on a hose connected to a Y connector. Corrective Actions: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by: 1. Providing an air gap. 2. Installing an approved backflow prevention device
- Observed the following in poor repair: 1) holes around conduit lines running through the ceiling. 2) metal piece over high temp dish machine. 3) cracked floor tile. 4) water leak coming from the ceiling near mop sink. Corrective Actions: The physical facilities shall be maintained in good repair.
- Observed the following in need of cleaning throughout the facility: 1) floors underneath equipment. 2) ceiling tiles. 3) ceiling vents. 4) walls. 5) caulking at the back hand sink and ware wash area. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
Vinny's Italian Grill & Pizzeria
11105 Leavells Road Unit 1 Fredericksburg, VA 22407
Status: Permitted
Full Service Restaurant | Other
June 13, 2024
- No Violations Reported.
623 Caroline Street Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
June 12, 2024
Observations & Corrective Actions
- Observed an employee engaged in using the dishwasher to clean food contact equipment, touch their nose and then proceed to apply hand sanitizer and then resume tasks to handle cleaned equipment. Instructed the employee to wash their hands. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
- Observed hot water does not flow from the outdoor bar only handwashing sink. Handsink is not accessible for use by employees to adequately wash their hands with warm water. Contact plumber for service. Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Through discussion with a food employee the cutting board on the small prep cooler is being cleaned and sanitized once daily at closing and is being sanitized throughout the day. The cutting board is in contact with TCS foods. Informed the operator food contact surfaces in contact with TCS foods are required to be cleaned and sanitized once every four hours. 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 interior plastic lip of the ice machine installed on the second floor is soiled. Corrective Actions: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To include equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment.
- Observed pest control strips which slowly release chemicals placed under the kitchen handwashing sink, dishwasher and under the prep table in the basement. Discussed issue with the operator, informing they need to be removed. Provided information about the product. Discussed other pest control methods. Corrective Actions: The pesticide must be applied in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items.
- Observed unlabeled chemical spray bottle at the bar. Corrective Actions: Properly label working containers of toxic items with the common name.
- Observed presence of small flying insects in the kitchen and bar. Contact pest control for an inspection and treatment as needed. Corrective Actions: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Observed the front door and side door in the basement are not tight sealing. The front door does not completely close and observed light in the left corner of the door in the basement. Recommend replacing weather stripping on the door in the basement. Corrective Actions: Protect the food establishment 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, and 3. Solid, self-closing, tight-fitting doors.
- Observed two wooden paddles, which the operator reported were used in contact with food, which are no longer sealed, smooth or easily cleanable. Corrective Actions: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Observed the 3-compartment sink, dishwasher drainboards and food preparation sinks are not sealed to the adjacent walls. 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.
- Observed the Quaternary Ammonium test kit expired December 2021. Corrective Actions: Obtain a Quaternary Ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Observed accumulation of encrusted debris on nonfood contact surfaces of baking pans. Corrective Actions: Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Observed accumulaiton of debris on the following nonfood contact surfaces: Dishwasher thermometer (not easily readable), hood vent walls above and below hood vents, and shelving inside the walk in cooler. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Observed absence of a backflow preventer installed on the ice machine in the outdoor bar. Equipment was installed without health department approval. Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
- The floor installed at the outdoor bar is not smooth or easily cleanable. Flooring in the basement prep area appears to be unsealed concrete and is not smooth or easily cleanable. Corrective Actions: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: 1. Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; 2. Closely woven and easily cleanable carpet for carpeted areas; and 3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food establishment servicing areas, and areas subject to flushing or spray cleaning methods.
- Observed the stainless-steel wall at the food prep area in the basement is soiled and floor drains in the kitchen and outdoor bar require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
367 Warrenton Road, Ste #111, Fredericksburg, VA 22405
Status: Permitted
Fast Food | Routine
June 12, 2024
Observations & Corrective Actions
- Person in charge could not provide documentation on the employee health policy. 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.
- Observed the can opener blade in need of cleaning. Can opener was relocated to the dish machine for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
- Observed the 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 tongs hanging on hooks on the wall throughout the kitchen. The walls were soiled to the sight and touch. All utensils were replaced. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Observed no date marking system of TCS and RTE foods held for more than 24 hours. 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 back door not self-closing and tight fitted. Corrective Actions: 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 a basket of onions on the floor. Person in charge relocated the basket. Corrective Actions: Food shall be protected from contamination by storing the food: 1. In a clean, dry location. 2. Where it is not exposed to splash, dust, or other contamination. 3. At least 6 inches (15 cm) above the floor.
- Observed silverware placed upright in a container on a shelve near the cookline. Corrective Actions: Clean equipment and utensils shall be stored as specified under subsection A of this section and shall be stored: 1. In a self-draining position that allows air drying. 2. Covered or inverted.
- Observed raw chicken stored in a plastic shopping bag. Corrective Actions: Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: 1. Safe. 2. Durable, corrosion-resistant, and nonabsorbent. 3. Sufficient in weight and thickness to withstand repeated warewashing. 4. Finished to have a smooth, easily cleanable surface. 5. Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Observed a ceiling tile on the cookline and another one in the women's restroom that are not smooth, easily cleanable. Corrective Actions: Nonfood-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.
- Observed test strips used for the chemical sanitizer expired. Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
- Observed the following non-food contact surfaces in need of cleaning: 1) interior and exterior of all equipment. 2) shelving throughout. 3) hood filters. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Observed the following in need of cleaning throughout the kitchen: 1) floors underneath equipment. 2) plumbing underneath the 3-comp sink. 3) mop sink. 4) walls. 5) ceiling tiles. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
- Observed gaps around conduit lines running through the ceiling and gaps in the ceiling tiles in the mop sink room. Corrective Actions: The physical facilities shall be maintained in good repair.
10007 Patriot Hwy Suite# 125 Fredericksburg, VA 22407
Status: Pending
Fast Food | Pre-Opening
June 12, 2024
- No Violations Reported.
720 Littlepage Street Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
June 12, 2024
Observations & Corrective Actions
- Observed the following equipment in poor repair: 1. grill knobs missing 2. fryer cabinet door missing. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
- Observed shelving holding clean equipment that was soiled to the sight and touch. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Observed the grease receptable at the back of the facility is sitting on gravel. 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 facilities in poor repair: 1. cracked floor tiles throughout 2. broken door leading to storage room 3. unpainted/unsealed flooring in the storage room. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
2001 Plank Road Fredericksburg, VA 22401
Status: Permitted
Fast Food | Routine
June 12, 2024
Observations & Corrective Actions
- Observed a heavy build up of ice around the door frame of the walk in freezer. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
- Observed the following non food contact surface that requires cleaning: 1. upsplash of the coffee brewers 2. racks holding clean equipment and boxes in the back kitchen area. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Observed floors and floor drains require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
10117 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted
Fast Food | Follow-Up
June 12, 2024
Observations & Corrective Actions
- Observed the following cold holding at improper temperature for about one hour in the "Atlas Metal" cold holding line (50 degrees F- VDH thermometer): 1) a container of pico de gallo (44 degrees F), 2) a container of cut tomatoes (42 degrees F),3) a container of salsa ( 50 degrees F). Person in charge (PIC) stated that all of the items had been stored in the walk in cooler overnight and placed on the line one hour prior to temperature check. Items were placed back in the walk in cooler and replaced with items that were at the proper temperature (41'F or below). PIC in charge store the containers over ice and monitor the temperature until the unit is evaluated by a technician. PIC stated that they have had trouble with the unit in the past. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- The following equipment were noted in need of repair: 1) the wire shelving in the kitchen (rusty), 2) the front cover on the ice machine is missing, 3) Atlas Metal cold holing service line (50 degrees F). Corrective Actions: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- The following non-food contact surfaces were observed soiled: 1) all of the storage shelves in the kitchen, 2) the inner and outer surfaces of the hot holding unit in the kitchen, 3) he interior of the deep fryer cabinet, 4) exterior of dishmachine. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- The following physical facility items were noted in need of cleaning: 1) the walls throughout the kitchen and on the serving line, 2) the floors underneath the equipment in the kitchen and on the serving line. Corrective Actions: Clean floors, walls, and ceilings as often as necessary to keep them clean.
24385 Rogers Clark Blvd Ruther Glen, VA 22546
Status: Permitted
Full Service Restaurant | Routine
June 12, 2024
- No Violations Reported.
Kobe Japanese Steakhouse and Cafe
10119 Southpoint Parkway Fredericksburg, VA 22407
Status: Permitted
Full Service Restaurant | Follow-Up
June 12, 2024
- No Violations Reported.
1320 Emancipation Hwy 14 Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
June 11, 2024
Observations & Corrective Actions
- Observed lack of active managerial control in the facility based on the following risk factor violations observed during the facility (and more): 1. No Certified Food Protection Mananger 2. Employees are not monitoring temperatues of foods or equipment 3. Equipment cleanliness 4. Hand washing violations of 3 employees 5. Food employees not aware of what cold hold temperatures are 6. Employees unwaware of proper 3 compartment sink set up and lack of monitoring sanitizer levels. Corrective Actions: Train all employees in food safety as it relates to their assigned duties.
- The facility does not have a person that is a Certified Food Protetion Manager. Corrective Actions: By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge and information by passing a test that is part of an accredited program as specified in 12VAC5-421-65. Food establishments that serve only non-time/temperature control for safety (non-TCS) food and food establishments where food handling does not exceed reheating, cold holding, and hot holding of commercially processed and packaged ready-to-eat foods are not required to have a Certified Food Protection Manager.
- Observed food employees coming from the ouside to begin their shift enter the kitchen and attempt to handle foods and equipment without washing hands first. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- EHS began inspection at the same time food employees were arriving to the facility, observed numerous containers of dried foods (spices) that were left uncovered overnight. Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Observed the interior of the microwave requires 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 4 knives that were stored with food debris on the food contact surface. Knives were relocated to the warewashing area. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Observed the following foods stored in a 2 door refrigerator that was not holding adequate temperatures: 1. 3 continers of dumplings (56 degrees F) 2. 1 container of fried rice (56 degrees F) 3. 1 large pan and 3 bags of raw chicken (56 degrees F) Foods were discarded for safety. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Observed numerous containers of foods stored on the floor of the kitchen and dry storage room. Corrective Actions: Protect food from contamination by storing the food in a clean and dry location.
- Observed food employees working while not wearing hair restraints. 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.
- Observed the following equipment in poor repair: 1. 2 door sliding door cooler not maintaining required temperatues (56 degrees) 2. all deep freezers need defrosting, observed a heavy accumulation of ice on the sides of equipment. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
- Observed several cutting boards that require replacing or resurfacing. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Observed non food contact surfaces throughout the facility require cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Observed walls and floors throughout the kitchen areas that require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
1224 Powhatan Street Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
June 11, 2024
Observations & Corrective Actions
- Observed the data plate of the ware washing machine has worn off and data isn't readable. Corrective Actions: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- Observed equipment and food shelving throughout the facility requires cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Observed floor grout is chipping away in the kitchen area. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Observed ceiling tiles in the back kitchen area and floors of the walk in cooler and freezer require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Carriage Hill Health & Rehabilitation Center
6106 Health Center Lane Fredericksburg, VA 22407
Status: Permitted
Adult Care Home Service | Routine
June 11, 2024
Observations & Corrective Actions
- Observed ceiling tiles above the serving steam tables in dining room and in the dry food storage area are not smooth and easily cleanable. Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
11 Hope Road Stafford, VA 22554
Status: Permitted
Fast Food | Routine
June 11, 2024
Observations & Corrective Actions
- The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a handout to be posted. Handout was previously provided on May 16, 2023. Person in charge (PIC) stated handout was misplaced. PIC communicated orally the proper procedures to responding to bodily fluids incidents. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
- Observed a food employee handle soiled dishes then handled clean dishes from the food contact surface without first washing their hands. Employee was instructed to wash their hands. Dishes were relocated to the warewashing area to be washed and sanitized. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Imitation crab was observed in the walk in cooler that is used to prepare platters offered on the menu as crab meat. Corrective Actions: Ensure items on the menu are honestly described.
- Observed an uncovered container of raw shell eggs stored above ready to eat foods in the walk in cooler. Items were relocated during the inspection. Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw ready to eat (RTE) food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Observed the following time/temperature control for safety (TCS) foods cold holding at improper temperature. Person in charge (PIC) stated foods were brought from the walk in cooler and stored in the unit for about 2 hours prior to temp check. In the under counter cold holding unit by the chest freezer (42 degrees F): 1) a container of pork eggrolls (43 degrees F). In the prep unit by the cookline (44 degrees F): 1) a container of cooked noodles (43 degrees F), 2) a container of cooked chicken (44 degrees F), 3) a container of raw beef (43 degrees F), 4) a container of raw shrimp (44 degrees F). Items were taken to the walk in cooler. PIC will place TCS foods on ice until the units are evaluated by a technician. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Observed the following equipment not miniating a proper temperature of 41 degrees or below. 1) under counter cold holding unit (42 degrees F) by the chest freezer, 2) the prep unit by the cookline (44 degrees F). Corrective Actions: Equipment shall be maintained in good repair. Unused or non-functioning equipment shall be removed from the premises.
- Accumulations of debris were noted on the following nonfood contact surfaces: 1) exterior and Interior of reach in refrigeration units, 2) shelving units, 3) fryer cabinets. Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
- Observed the floor (especially under equipment), ceiling tiles (to include vents), and walls are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Observed employees' personal belongings stored near foods and single service articles throughout the facility. Items were relocated (corrected). Corrective Actions: Instruct employees to use the designated dressing rooms to prevent contamination of food, food equipment and utensils, and preparation surfaces.
3140 Cowan Blvd Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Follow-Up
June 10, 2024
- No Violations Reported.
Fredericksburg Jiffy Mart/Subway
626 Warrenton Road Fredericksburg, VA 22406
Status: Permitted
Convenience Store Food Service | Routine
June 10, 2024
Observations & Corrective Actions
- Observed three stainless steel containers of cooked chicken on the serving line held at improper temperatures (45-51 degrees F). The food was kept in the unit for more than four hours. Food was voluntarily discarded. The chicken is portioned into rubber containers and are stacked above the fill line. Recommended portioning the chicken with different containers to uphold the temperature. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
- Observed a wiping cloth bucket with sanitizer stored on a counter where equipment is stored. Wiping cloth bucket was re-located. Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning. 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This subsection does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Observed stainless steel containers wet while stacked in the ware washing area. Containers were relocated to the 3-comp sink for cleaning. 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 no backflow prevention device on a Y connector attached to a hose. Corrective Actions: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by: 1. Providing an air gap as specified under 12VAC5-421-2200. 2. Installing an approved backflow prevention device.
- Observed the following in poor repair: 1) ceiling tiles in the mop sink room. 2) broken tiles in front of the office. 3) holes on the back door. Corrective Actions: The physical facilities shall be maintained in good repair.
- Observed the following in need of cleaning: 1) floors. 2) walls. 3) ceiling. 4) ceiling tiles. 5) mop sink basin. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
1661 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted
Fast Food | Routine
June 10, 2024
Observations & Corrective Actions
- The person in charge was unable to show neither their written employee health policy nor proof of employees training. All training is online and wasn't retrievable. An employee health policy sample copy for employees to review, sign, and date has been provided. The person in charge was knowledgeable about foodborne illnesses and their symptoms. 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; and written procedures and plans are available, developed by the food establishment, are maintained and implemented as required.
- Observed a food employee with gloves on place raw hamburger patties on the flattop, take off the gloves, don new gloves, and then go to pull out aluminum foil for completed burgers. I asked the employee to discard their gloves, wash their hands, and then don new gloves. Handout provided.
- Corrective Actions: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: 1. After touching bare human body parts or hair other than clean hands and clean, exposed portions of arms; 2. After using the toilet room; 3. After caring for or handling service animals or aquatic animals; 4. After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; 5. After handling soiled equipment or utensils; 6. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; 7. When switching between working with raw foods and working with ready-to-eat foods; 8. Before donning gloves to initiate a task that involves working with foods; and 9. After engaging in other activities that contaminate the hands.
- Observed at the mop sink faucet with a bell cap installed, a Y-connector with a long hose, spray nozzle attached, and the water on. The hose was wrapped on a holder above the flood rim. The person in charge turned off the water and removed the spray nozzle. I advised that a dual check valve will be needed if the spray nozzle is left on, due to the continuous pressure. Corrective Actions: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by: 1. Providing an air gap; or 2. Installing an approved backflow prevention device.
- Observed the following in need of repairs: 1. the vents in the kitchen are a little rusty; 2. the ramp to the walk-in cooler is rusty; 3. there is one broken ceiling tile above the hot water heater (there was a roof leak); and 4. seal gaps around conduits in the ceiling. Corrective Actions: The physical facilities shall be maintained in good repair.
- Observed the lighting in the walk-in cooler was very low, the reading on the light meter was 0.5-1.0 foot candles at the back of the unit, it should be 10 foot candles. Corrective Actions: The lighting should be at least 10 foot candles (108 lux), at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.
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:
- 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
- Roaches Seen In Crate Of Onions; Microwave Soiled: Health Inspections
- Pizza Pans Heavily Encrusted With Debris: Fredericksburg Inspections
- Multiple Pizza Paddles Heavily Soiled: Restaurant Health Inspections
- No Vomit Clean-Up Plans Available: Fredericksburg Health Inspection
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