Multiple Pizza Paddles Heavily Soiled: Restaurant Health Inspections

FREDERICKSBURG, VA — Several facilities in the Fredericksburg area recorded violations during recent inspections from the Rappahannock Area Health District. Inspectors conducted the most recent visits from April 1 through April 3.

During that period, a health inspector observed multiple pizza paddles, both wooden and stainless steel, heavily soiled at one restaurant. In addition, the popcorn pan that holds the kernels for popping also was soiled.

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.

For more details about what constitutes a violation, visit the VDH website or scroll to the bottom of this story.

Here are the most violations reported by the Rappahannock Area Health Department from April 1 through April 3.

The Pub

4187 Plank Road (Chancellor Center) Fredericksburg, VA 22407
Status: Permitted

MOST RECENT INSPECTION
Full Service Restaurant | Routine
April 3, 2024

Observations & Corrective Actions

• Observed dishwasher sanitizer when tested is at 0 PPM .Though discussion with a employee , the dishwasher has been in use the current day of the inspection. Person in charge has contacted maintenance and the dishwasher part is on order to be installed. EHS instucted the person in charge not to use the dishwasher until its properly sanitizing and to use the three compartment sink for all sanitizing of dishes.
• Observed the interior of the ice machine needs to be cleaned. Corrective Actions: 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 ceiling tiles above reach-in freezers , beverage area missed placed .and the back door of the kitchen was open. 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. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• Observed spoons stored at the cook line with the food conact surface facing up. During the inspection spoons were removed to be cleaned and inverted during storage. 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 food. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
• Observed three stacks of plates at the cook line with the food contact surface exposed . Through discussion with a employee the top plate is being used for service . During the inspection the top plates were covered in plastic , EHS discussed with the person in charge about using the top plate as a barrier to protect the ood contact surfaces of the plates underneath. Corrective Actions: Store equipment and utensils covered or inverted to prevent contamination while in storage.
• Observed the following not food contact surfaces in need of cleaning: 1. Exterior of cooking equipment 2. Shevling 3. Interior of glass reach -in cooler. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
• Observed floors ,walls and ceilings (including air vents) 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 heavily cracked floor tiles throughout the facility. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Rey Azteca Mexican Restaurant & Bar

1287 Carl D. Silver Pkwy Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
April 3, 2024

Observations & Corrective Actions

• Observed lack of active managerial control in the facility based on the following risk factor violations: 1. not monitoring cooling of foods 2. no thermometer available and no monitoring of foods during different stages (cold hold, hot hold, reheating and cooling). 3. nobody is testing the concentration of sanitizer in the chemical sanitizing machine or 3 compartment sink 4. food employees have not been trained on general food safety aspects and could not answer questions regarding temperatures of foods etc. Corrective Actions: Ensure that the person in charge correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
• Facility does not have a person that is a Certified Food Protection 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 the following misuses of a hand sink: 1. in one of the kitchen hand sinks food debris inside the basin 2. in the 2nd kitchen hand sink, chemical bottles, dust pan and miscellaneous items were in the basin of the hand sink. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Observed no paper towels were available at both hand sinks in the kitchen. During the inspection paper towels were provided. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• Observed the interior surfaces of the ice machine require cleaning. Corrective Actions: Equipment food-contact surfaces and utensils 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.
• The in use chemical sanitizing dish machine was dispensing 0ppm of chlorine. EHS discussed with the food employees. Facility will manually sanitize dishes in the 3 compartment sink until a technician comes to fix the chemical dispenser for the dish machine. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Through discussion with food employees food contact surfaces are not currently going through a wash, rinse and sanitize steps particularly for food preparation surfaces. Through observation during the inspection a food employee wiped solely with a wet towel, a prep table where they were working with raw meats. EHS discussed the need for a wash, rinse and sanitize steps of any food contact surface. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• Observed the following foods in hot holding out of temperature due to improper reheating: 1. one pan of rice at 90-92 degrees F 2. 2 pans of beans ranging from 90-130 degrees F 3. one container of white queso at 76 degrees F. Through discussion with the food employee certain foods are reheated on the stove top to boiling point. Other foods (foods observed above), are set in the hot holding unit without reheating on the stove top or other means. The foods mentioned were had been in hot holding for 1.5 hours and were reheated to 165 degrees within the next 20 minutes.
• Corrective Actions: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
• Observed the following cooling violations: 1. One large pan of carnitas cold holding in the walk in cooler at 53 degrees F. Through discussion with a food employee carnitas were made the day prior and cooling of the carnitas was not monitored. During the inspection the pan of carnitas were discarded 2. Observed two containers of cut tomatoes (50 degrees F) on the line sitting on a shelf by the cook line. Per discussion with the person in charge, tomatoes were cut 30 min prior to the inspection. EHS instructed a food employee to place and maintain cut tomatoes inside the prep cooler. Corrective Actions: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• Observed plastic bags of chicken thawing inside one of the basis of the 3 compartment sink. EHS discussed approved thawing methods with food employees. Corrective Actions: Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process..
• Food employees were unable to provide a food thermometer. Corrective Actions: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• Observed prep station cutting boards and individual cutting boards scored and stained. 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 following equipment in poor repair: 1. walk in freezer doors do not shut completely because of ice build up along the doorway 2. drawers in the low-boy cooler do not shut easily and blue tape was observed holding drawers shut 3. ice build up in the deep freezer in the front bar area. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• No test kit was available for the chlorine sanitizer used in the facility. 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. wire racks throughout the facility ( in the kitchen, walk in cooler) 2. inside surfaces of the coolers on the line 3. sides of equipment on the line. 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 in need of cleaning: 1. floors of the walk in cooler, walk in freezer, floors of the kitchen 2. walls of the kitchen and warewashing area 3. ceiling tiles in the kitchen are dusty. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed an employees personal phone and medication on a prep table. Corrective Actions: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.

Otani Japanese Steakhouse

12131 Amos Lane Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
April 3, 2024

Observations & Corrective Actions

• Through discussion with the person in charge the following foods were cooked the day prior of the inspection and placed inside the walk-in cooler . 1. Large stainless steel pot of chicken soup at 45 degrees 2. Two large plastic containers of white rice at 46-48 degrees All foods were voluntary discarded during the inspection. EHS will email the person in charge cooling handouts and logs. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
• Observed facility is cooling foods in large stainless pots and large plastic containers and then covering foods with plastic wrap. EHS discussed with the person in charge cooling foods in small shallow pans and uncovered. 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 water leaking out from old electrical light bulb sockets in the ceiling of the dry storage area. Person in charge has contacted a maintenance person to fix this issues. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Floors, walls and ceilings throughout facility are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Hartwood Elementary School

14 Shackleford's Well Road Fredericksburg, VA 22406
Status: Permitted

Educational Facility Food Service | Routine
April 2, 2024

No Observations or Corrective Actions

Dixon Smith Middle School

503 Deacon Road Fredericksburg, VA 22405
Status: Permitted

Educational Facility Food Service | Routine
April 2, 2024

No Observations or Corrective Actions

EVO Entertainment Fredericksburg

51 Towne Centre Blvd Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
April 1, 2024

Observations & Corrective Actions

• The person in charge was unable to provide a written procedure for the clean-up of vomit and diarrhea. A sample copy of procedures were given to person in charge. Corrective Actions: Provide a written plan for employees to follow when responding to vomiting or diarrheal 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 vomiting or diarrheal event.
• Observed the following: 1. a food employee using a handwashing sink to fill up a pot with water; and 2. there was a lemon slice in the handwashing sink in the 2nd floor bar area. Corrective Actions: A handwashing sink shall not be used for purposes other than handwashing.
• Observed multiple pizza paddles, both wooden and stainless steel, heavily soiled. The items were taken to the warewashing area for cleaning. Also, the popcorn pan that holds the kernels for popping was soiled. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
• Observed the current menu for the main kitchen does not have the asterisk linking the hamburgers to the disclaimer. The hamburgers that are "cooked to order," have the asterisk next to the items, but the disclaimer on the bottom has a dot next to it. Also, there is an asterisk on the bottom, but it is for gluten free items, that also have an asterisk next to the items being offered as gluten free on the menu. Corrective Actions: A clear denotation of what is offered as "cooked to order" being linked to the disclaimer on the bottom is needed. If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in subsections B and C of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. B. Disclosure shall include: 1. A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order)"; or 2. Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. C. Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: 1. "Regarding the safety of these items, written information is available upon request"; 2. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness";or 3. "Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
• Observed the following equipment with materials that are not easily cleanable: 1. one shelving unit in the main kitchen, near the pizza ovens, with unsealed wooden shelves; and 2. one shelving unit in the dry storage area with unsealed wooden shelves. 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, non-absorbent, and smooth material.
• Observed the bulk bins of flour and sugar lined with black non-food grade trash bags. The person in charge will remove the bags and obtain food grade bags to be used instead. 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 safe.
• The person in charge was unable to provide valid test kits for either the quaternary ammonium or chlorine sanitizers. Sample test strips were given to the person in charge to use until valid kits are received. 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 non-food contact surfaces of equipment throughout the facility soiled, to include the upsplash of all drink machines. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed the walls and floors throughout the facility soiled.Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following in need of repair in the main kitchen: 1. the grout in the floors is missing in some areas; 2. there is insulation coming out of the side of the vent hood above the dish machine; and 3. there is one light out in the first vent hood above the burners.Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

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:

No Vomit Clean-Up Plans Available: Fredericksburg Health Inspections