Bucket Of Cement Stored Next To Drink Syrup Boxes On Food Racks

33 between Feb. 10-27.

FREDERICKSBURG, VA — Inspectors with the Rappahannock Area Health District reported 52 violations at six of the 13 Fredericksburg food establishments they visited between Feb. 24-27.

At one restaurant, an inspector reported finding a bucket of cement on the same rack as drink syrups boxes. In order to be in comply with the requirements of the health code, the restaurant moved the bucket elsewhere.

The bucket of cement was just one of the 22 health code violations the inspector found at the same Fredericksburg restaurant. Other violations included the person in charge not knowing the proper holding temperatures of hot and cold foods, items being stored uncovered in the walk-in refrigerator and a large amount of dead flying insects on glue traps inside and in the bottom of the insect control device next to the back door.

The following are taken from the inspection reports for the 12 restaurants inspectors visited between Feb. 24-27. Scroll to the bottom to find out more about the types of violations on which inspectors report.

Riverbend High School

12301 Spotswood Furnace Road Fredericksburg, VA 22407
Status: Permitted
MOST RECENT INSPECTION
Educational Facility Food Service | Risk Factor
February 27, 2025

• No Violations Reported

Royal Farms #297
5000 Plank Rd Fredericksburg, VA 22407
Status: Permitted
Convenience Store Food Service | Follow-Up
February 27, 2025

• No Violations Reported

Taj Indian Cuisine

Observations & Corrective Actions

• The person in charge was unable to ensure that temperatures are monitored being as there was no food thermometer available and the person in charge was unaware of it.
• The person in charge was unable to list any foodborne illnesses or symptoms. Also, he was unable to discuss any of the procedures for cooling, thawing, cooking temperatures.
• The person in charge was unable to provide proof of training of all food employees. Corrective Actions: A sample employee health policy was given to the person in charge to train all food employees and have them sign and date the back.
• Observed a food employee lather their hands under the running water instead of outside of the running water before rinsing them. Corrective Actions: Food employee returned to the hand sink and used proper procedures for washing their hands.
• Observed a food employee wash their gloved hands at the three-compartment sink. Corrective Actions: The person in charge spoke to the employee and had him remove the gloves and then wash his hands at the hand sink.
• Observed several different food items stored in the walk-in freezer uncovered.
• The inside of the microwave was soiled.
• Observed three knives on a magnetic holder, one knife on a prep table, the cutting boards on the prep tables and, individual cutting boards soiled. Corrective Actions: The knives were relocated to the ware washing area. The cutting boards need to be replaced to resurfaced.
• The chlorine in the dish machine was tested at 0ppm. Corrective Actions: The three-compartment sink will be used to sanitize dishes until the sanitizer concentration on the dish machine is corrected.
• Observed the following time/temperature control for safety (TCS) foods cold holding overnight in the walk-in cooler (WIC) above 41°F: 1) two (xxl) plastic container of onion gravy at 54-55°F; 2) one xxl plastic container of tomato blend at 46°F; 3) one xxl plastic container of onion tadka at 42°F; 4) five med ss containers of curry chicken at 42-46°F; 5) one small plastic container of curry chicken at 46°F; 6) one med plastic container of curry chicken at 47°F; 7) one xxl plastic bucket half full of yogurt at 44°F; 8) one xxl plastic container half full of garlic/oil/spices mixed at 43°F; 9) one xl plastic container of tomato sauce at 45°F; 10) one med plastic container of sliced red cooked chicken at 45°F; 11) one med plastic container of seasoned cooked chicken at 44°F; and 12) one small plastic container of cooked chicken at 45°F. Corrective Actions: All items were voluntarily discarded.
• Observed a plastic bucket of cement stored next to the drink syrups boxes, on the racks. Corrective Actions: The cement was relocated.
• Observed multiple foods "cooled" in the walk-in cooler overnight holding above 41°F. Most were in either extra-large containers or stacked on top of one another with little airflow between the stacks of containers. Corrective Actions: The TCS foods that were holding above 41°F were voluntarily discarded. Separate foods into smaller portions, don't cover them until they are at temperature, and monitor the temperature. 135-70°F within 2 hours and 70-41°F within 4 hours.
• Observed chicken being thawed in the prep sink under running water, but the water was only hitting one spot on one chunk of chicken, and none of the chicken was submerged in water. The chicken was at 41°F in one spot and 51°F in another. Corrective Actions: The chicken was relocated to a cooler to thaw completely.
• No thin probe thermometer was available.
• Observed a large amount of dead flying insects on glue traps inside and in the bottom of the insect control device next to the back door.
• No beard restraints were worn by the three food employees in the kitchen.
• Observed multiple spices other foods stored in reused spice containers and milk jugs. Also, single use gloves were being washed and reused. The spice containers and milk jugs are not easily cleanable, and the gloves are designed for only one use. Corrective Actions: Use containers that are easily cleanable and made to be reusable to store items.
• Observed the following in need of repair: 1) the toilet in the employee restroom is leaking from the base; 2) the walk-in cooler is at 44°F instead of 41°F or below; 3) the tandoor oven had some cracks in the clay; and 4) the three-compartment sink, prep sink, and ware washing area need to be re-caulked.
• The following non-food contact surfaces are soiled: 1) the inside and inside bottom of the prep coolers; 2) the outside of equipment throughout the facility; 3) the shelves of the prep tables; and 4) the inside of the walk-in freezer.
• The ceiling tiles of the employee toilet room, and customer (male and female) toilet rooms is made of absorbent materials. Corrective Actions: Replace ceiling tiles or seal them using at least an eggshell paint.
• The following is in need of repair: 1) the wall under the hand sink in the employee toilet room is peeling and has cracked coving; 2) there are broken coving tiles near the back door; 3) there is a hole in the wall of the dry storage room; and 4) there is a gap around the drink lines in the dry storage room.
• There are employee clothing, food, and other articles mixed in with customer food items and single service articles throughout the facility (dry storage, coolers, single service items area). Corrective Actions: Designate areas for employee only items (including food) away from customer use food and single service articles.

China King

4191 Plank Road Fredericksburg, VA 22407
Status: Permitted
Fast Food | Routine
February 27, 2025

Observations & Corrective Actions

• Observed inside the walk-in cooler a bowl of uncovered raw chicken wings stored above a large unwraped container of pre-cooked chicken . During the inspection foods were relocated .
• Observed a food employee wearing gloves and touch their hair and condition to package foods in to go containers . During the inspection EHS instructed the employee to remove their gloves and wash their hands before donning new gloves .
• Observed the following foods uncovered : 1. inside the chest freezer two trays of raw chicken breast uncovered . 2. Precooked chicken inside the walk-in cooler 3. Precooked chicken inside the Reach-in cooler 4. Egg rolls inside the reach-in cooler EHS discussed with the person in charge foods should only being uncovered during the cooling process . During the inspection the person in charge covered foods with a lid or plastic wrap.
• Observed two food employees not wearing hair restraints while preparing foods .

Marib Restaurant

27 South Gateway Drive Suite #125 Fredericksburg, VA 22406
Status: Permitted
Full Service Restaurant | Routine
February 27, 2025

Observations & Corrective Actions

• Observed an employee walk into the kitchen from the back door and proceed to handle food without washing hands. Employee was instructed to wash hands. Corrective Actions: Food employees shall clean their hands and exposed portions of their arms as specified under 12VAC5-421-140 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles: after engaging in other activities that contaminate the hands.
• Observed raw meat over RTE foods in the walk in cooler. Items were re-arranged. Corrective Actions: Food shall be protected from cross contamination by: 1. Except as specified in subdivision 1 d of this subsection, separating raw animal foods during storage, preparation, holding, and display from: a. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. b. Cooked ready-to-eat food. c. Fruits and vegetables before they are washed. Frozen, commercially processed, and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
• 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 the following held at improper hot holding temperatures in the hot holding unit on the cookline: 1) vegetable soup (120 degrees F). 2) lamb stew (125 degrees F). Both items were kept in the unit for 3 hours and 30 minutes. The foods were reheated to 165 degrees F and above on the stove. Corrective Actions: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 12VAC5-421-850 and except as specified in subsections B and C of this section, time/temperature control for safety food shall be maintained: At 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified under 12VAC5-421-700 B or reheated as specified in 12VAC5-421-760 E may be held at a temperature of 130°F (54°C) or above.

• Observed chemical spray bottles not labeled with common brand name. Person in charge labeled spray bottles during inspection. Corrective Actions: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
• Observed food employee not wearing proper hair restaint. 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 utensils in a container of still water of 73 degrees F. The utensils were removed. Corrective Actions: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under 12VAC5-421-1780 D 7.
• Observed silverware on dining tables layed out without any covering/protection. Corrective Actions: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. B. Preset tableware may be exposed if: 1. Unused settings are removed when a consumer is seated. 2. Settings not removed when a consumer is seated are cleaned and sanitized before further use.
• Observed frozen meat in non-food grade grocery bags. The foods were removed from the bags. 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 the cutting boards heavily scratched. 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 the following in need of cleaning: 1) interor and exterior of all equipment. 2) shelving. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed the lid exterior of the grease receptacle in need of cleaning. 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 deep cleaning: floors, walls, ceiling tiles/vents, mop sink basin, and floor drains. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed the hood filters over the cookline in need of cleaning. 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.

Chancellor Elementary School

5995 Plank Road Fredericksburg, VA 22407
Status: Permitted
Educational Facility Food Service | Risk Factor
February 27, 2025

• No Violations Reported

Oishi JP Inc.
1901 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Follow-Up
February 26, 2025

• No Violations Reported

Park Lane Tavern
1 Towne Center Blvd. Suite #4100 Fredericksburg, VA 22407
Status: Permitted
Full Service Restaurant | Routine
February 26, 2025

Observations & Corrective Actions

• Observed the employee in the ware washing area take off his gloves, after removing extra food from the soiled dishes, and then start to put on new gloves in order to take the racks of clean dishes from the dishwasher. Corrective Actions: I spoke to the employee, and he took off the new gloves, washed and dried his hands, and then put on new gloves.
• Observed the soap not dispensing at the hand sink next to the dry storage area and no soap at the hand sink next to the ovens. Corrective Actions: The person in charge changed the battery of the soap dispenser at the hand sink next to the dry storage area and put soap at the hand sink next to the ovens.
• The sanitizer at the bar dish machine tested at 0ppm. The dish machine was in use. The unit was run several times. Corrective Actions: The glasses were taken to the kitchen dish machine to be cleaned and sanitized. The person in charge will call for repair. All bar glasses and equipment will be cleaned in the kitchen dish machine until it is repaired.
• Observed the following time/temperature control for safety (TCS) foods cold holding in the prep cooler with three drawers and one door above 41°F: 1) one medium stainless-steel (SS) container of ahi tuna at 49°F; 2) one extra-large (XL) plastic container of chopped lettuce at 52°F; 3) one XL plastic container of cut mixed salad greens at 54°F; 4) two (half) monte cristo sandwiches at 57°F; 5) one small SS container of tomatoes at 56°F; 6) one small SS container of hard boiled eggs at 57°F; 7) one small SS container of bean sprouts at 61°F; and one small SS container of bleu cheese at 60°F. All items were placed in the cooler around 10:00 am (over 4 hours) per the person in charge. Corrective Actions: All items were voluntarily discarded. No TCS foods will be placed in the drawers of the unit. Ice will be put in the top section of the unit to keep those items at 41°F or below (monitored throughout the day). The person in charge will call for the unit to be repaired.
• There were five pieces of salmon in reduced oxygen packaging, in the drawers under the grill, that were not cut open or removed from packaging before being thawed (40°F). Corrective Actions: The salmon was voluntarily discarded.
• Observed multiple plastic containers stacked while wet. Corrective Actions: The items were removed and relocated to the ware washing area.
• 1 door the integrated thermometer read 47°F, the items in the drawers and on top were out of temperature, but the items in the door section was holding at 40°F; 2) there is icing in the walk-in freezer in several areas (the door and the back area); 3) there was one light bulb out and one light bulb missing on the hood vent over the grill; and 4) there was one light bulb out on the hood vent over the ovens. Corrective Actions: The person in charge will call for repair and bulb replacement.
• The outside of equipment in the kitchen and inside bottom of prep coolers were soiled.
• Observed at the mop sink faucet on with a y-connector with a long hose with sprayer connected and no dual check valve. The water was on Corrective Actions: The person in charge was given a backflow prevention handout with what is needed for since they are going to keep the hose attached.
• Observed the floors under equipment in the kitchen and bar area soiled.

Fredericksburg VA Healthcare Center

10432 Patriot Hwy Fredericksburg, VA 22408
Status: Permitted
Fast Food | Routine
February 25, 2025

• No Violations Reported

Battlefield Middle School
11120 Leavells Rd Fredericksburg, VA 22407
Status: Permitted
Educational Facility Food Service | Risk Factor
February 24, 2025
Observations & Corrective Actions

• The person in charge could not provide a cerified food protection manager.

Great Steak & Potato, Co./Surf City Squeeze

137 Spotsylvania Mall Drive Suite #F14 Fredericksburg, VA 22407
Status: Permitted
Fast Food | Follow-Up
February 24, 2025

Battlefield Elementary School
11108 Leavells Road Fredericksburg, VA 22407
Status: Permitted
Educational Facility Food Service | Risk Factor
February 24, 2025

• No Violations Reported

Outtakes
2300 Fall Hill Avenue 1st Floor Fredericksburg, VA 22401
Status: Permitted
Fast Food | Routine
February 24, 2025

Observations & Corrective Actions

• The following were received (<30 minutes) and temped below 135°F when taken out of the transportation boxes: 1) crabcakes at 127°F; 2) fish at 130°F; and 3) kale at 124°F. Corrective Actions: The food items were put in the steam tables and the temperature was increased, also the pans were put into the tabletop oven so that they would get up to 165°F or above before being held at 135°F. The kale is at 166°F, the fish is at 171.2°F, and the crabcakes are at 165.1°F.
• The person in charge was unable to provide a valid test kit for the quaternary ammonium sanitizer. Corrective Actions: The person in charge will have a valid test kit brought from the hospital to be kept onsite. A sample amount of test strips was left to be used until the valid kit is received.

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:

• 47 Health Code Violations Reported At 7 Fredericksburg Restaurants
• French Fries Left Out Too Long At Fredericksburg Restaurant: Report
• Tortilla Shells Handled With Dirty Gloves: Fredericksburg Inspections
• Fredericksburg Restaurant Bounces Back From 23 Health Code Violations
• 23 Violations Found At This Fredericksburg Restaurant: Inspections
• No Covered Receptacle In Women's Bathroom At 2 Fredericksburg Eateries
• No Written Plans For Cleaning Up Vomiting, Diarrheal Events: Inspector
• Front Door Left Open At Fredericksburg Restaurant: Inspection Report
• Pesticide Devices Hanging In Bar Area Of Fredericksburg Restaurant