Flying Insects Reported At 4 Fredericksburg Restaurant Kitchens

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors reported finding violations at seven of the food establishments they visited on May 7 and 8.

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.

Health inspectors reported seeing flying insects at four Fredericksburg-area food establishments.

"The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises," one inspector wrote.

Recommendations included routinely inspecting shipments of food and supplies and inspecting the kitchen regularly to identify evidence of pests. Once pests are found, the food establishment should install traps or other methods of pest control. The restaurant should also clean areas that may provide harborage for pests.

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

Here are the violations reported by the Rappahannock Area Health Department from May 7-8.

El Jimador Mexican Restaurant
115 Valor Court #101 Stafford, VA 22554
Status: Permitted
MOST RECENT INSPECTION
Full Service Restaurant | Routine
May 8, 2024

No Observations Or Corrective Actions Reported

Chipotle Mexican Grill #2396
1601 Emancipation Highway Fredericksburg, VA 22401
Status: Permitted
Fast Food | Routine
May 8, 2024

Observations & Corrective Actions

• Observed employees working in the kitchen without beard guards. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• The cutting board at the meat cutting area is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrective Actions: Resurface or sand down the surface so that it is smooth and easily cleanable.

Quickway Hibachi
28 South Gateway Drive #107 Fredericksburg, VA 22406
Status: Permitted
Fast Food | Routine
May 8, 2024

Observations & Corrective Actions

• The PIC could not provide written bodily fluid clean-up procedures. Handout provided during inspection. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
• Observed an employee plastic bottle of coke stored in the ice machine. Exposed ice were discarded by the PIC. Corrective Actions: Food shall be safe, unadulterated, and, as specified in 12VAC5-421-890, honestly presented.
• Observed raw foods stored over produce 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. d. 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 ice machine in need of cleaning. Corrective Actions: Except when dry cleaning methods are used as specified under 12VAC5-421-1810, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: 1. At any time when contamination may have occurred. 2. At least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles. 3. Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers. 4. 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.
• The hooks used to hold the food contact surface of utensils are not cleaned every 4 hours. Utensils come in contact with TCS foods. 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 no date marking system of TCS and RTE foods held for over 24 hours in the walk-in cooler. 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 as specified in 12VAC5-421-830 A.
• Observed an unlabeled chemical spray bottle in the ware washing area. Spray bottle was labeled by PIC 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 several flying insects in the back of the house. 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 as specified under 12VAC5-421-3360, 12VAC5-421-3440, and 12VAC5-421-3450. 4) Eliminating harborage conditions.
• Observed food employees not wearing beard and hair restraints. Corrective Actions: Food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed flattened soiled cardboard boxes on the floor in front and inside of the walk-in cooler. The cardboard boxes are not smooth and 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 cutting boards in the prep are and on the cookline 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 following non-food contact surfaces in need of cleaning: 1) exterior of all equipment. 2) gaskets of all reach in coolers. 3) shelving racks. 4) up-splash of soda machine. 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) ceiling vents. 2) ceiling tiles. 3) walls. 5) floors underneath equipment. 6) floor drains. 7) mop sink basin. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed employee belongings throughout the kitchen. Corrective Actions: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur.
• Observed the hood filters above the grills 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.

Holiday Inn Express & Suites
16348 Gateway Lane King George, VA 22485
Status: Permitted
Continental Breakfast | Routine
May 8, 2024

No Observations Or Corrective Actions Reported

Villas Pizzeria and Grill

9837 Courthouse Road Spotsylvania, VA 22553
Status: Permitted
Carry Out | Other
May 8, 2024

No Observations Or Corrective Actions Reported

Firebirds Wood Fired Grill
1 Towne Centre Blvd. 5100 Fredericksburg, VA 22407
Status: Permitted
Full Service Restaurant | Routine
May 8, 2024

Observations & Corrective Actions

• Employees observed working in the food service area without proper 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.
• Wiping cloths improperly stored between use. Observed several wet wiping cloths laying on counters in the kitchen. Corrective Actions: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• Observed several stainless steel insert pans that were found stacked while wet after cleaning and chemical sanitization. Corrective Actions: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• Observed several cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrective Actions: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• Observed several basting brushes with melted handles on the cook's line. Corrective Actions: Replace the brushes so that all parts are smooth and easily cleanable.

El Rey Mexican Bar & Restaurant

2229 Plank Road Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
May 8, 2024
No Observations Or Corrective Actions Reported

X-Golf - Fredericksburg
1 Towne Centre Blvd #4500 Fredericksburg, VA 22407
Status: Permitted
Fast Food | Other
May 8, 2024

No Observations Or Corrective Actions Reported

Fortune House
282 Deacon Road Unit 108 Fredericksburg, VA 22405
Status: Permitted
Full Service Restaurant | Routine
May 7, 2024

Observations & Corrective Actions

• The food employees were not aware of the foodborne illnesses that can be transmitted by food and the symptoms associated with foodborne illnesses. EHS provided adequate training and handouts.Corrective Actions: Ensure that food employee are aware of the employee health policy.
• Person in charge was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided an employee health policy to be read and signed by the employees. Corrective Actions: Ensure training records are kept in a location where they are easily accessible within the establishment.
• The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. PIC was informed of the Food Regulations update on February 9, 2022. EHS provided a bodily fluid clean up sample. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
• Observed a food employee wash their hands at the 3 compartment sink. Person in charge instructed the employee to use the hand washing sink. Corrective Actions: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, utensil washing, or disposing of mop water.
• Soap was not provided at both hand washing sinks in the kitchen. Person in charge provided soap. Corrective Actions: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• Observed the following items stored in the walk in cooler in uncovered containers: 1) two small containers of cooked pork, 2) ready to eat tofu, 3) three large metal wired baskets that contained vegetable egg rolls. A food employee covered the foods, egg rolls were discarded. Corrective Actions: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
• Observed raw shell eggs stored over ready to eat food in the walk in cooler. Eggs were re-located. Corrective Actions: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• The sanitizer solution in the chemical dishmachine that was being used to wash dishes measured 0 PPM. Employee will contact the technician to evaluate the unit. PIC will use the 3 compartment sink to wash and sanitize. EHS ensured 3 compartment sink is set up during the inspection. Corrective Actions: Dishmachine shall be monitored regularly to it ensure it is operating in accordance with minimum requirements of the Virginia Food Regulations. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• Observed the following cold holding in the walk in cooler overnight at improper temperature overnight :1) three large uncovered containers of vegetable egg rolls (45 degrees F) and 2) two small containers of cooked pork (44 degrees F). The person in charge stated that they adjusted the thermostat to a higher temperature (45 degrees F) as foods were reaching a frozen state. Thermostat was lowered during the inspection to 38 degrees F. Items were discarded (corrected on site). Observed a large container of cooked chicken (81 degrees F) stored near the handwashing sink by the cookline, person in charge stated the chicken was cooked about an hour over temperature check. Chicken was re-located to the walk in cooler. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed 3 containers of vegetable spring rolls that were not date marked. Person in charge stated they were prepared two days prior to the inspection. Corrective Actions: Ensure that all commercially processed RTE time/temperature control for safety (TCS) foods are date marked once opened. The food must be served, sold or discarded within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• A date marking system is not in proper use for the time/temperature control for safety (TCS) foods. EHS discussed the importance of having a date marking system. Corrective Actions: All TCS foods shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1.
• Observed uncovered a large container of raw chicken stored on the floor near the 3 compartment sink. Corrective Actions: Food should be stored six inches above the floor.
• Observed employees in the back of the house preparing food without proper 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 three metal wired baskets used to store ready to eat vegetable egg rolls in the walk in cooler. Person in charge could not provide proof that the baskets are constructed from materials that are food grade. Baskets appeared to be constructed from a non food grade materials. The person in charge discarded the egg rolls due to being stored overnight at improper temperature. Person in charge will discontinue the use of the wired baskets to store food. (corrected on site). Corrective Actions: Food must be stored in a container that is constructed of food-grade materials to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
• Observed the following non food contact surfaces in need of cleaning: 1) Fryer cabinets 2) the top of the fryers, 3) the non food contact surface of the refrigeration units, 4) shelving units, 5) the dishmachine. Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
• Direct connection exists at the 3 compartment sink and sewer line. Corrective Actions: An indirect connection must be provided.
• Observed the ceiling tiles in both restrooms to be absorbent, non smooth, and not 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.
• Observed the walls, floors, and ceiling (including 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 several employees' personal belongings stored next to food, single service articles, and equipment throughout the facility. The person in charge relocated the items. Corrective Actions: Personal belongings shall be stored in a designated room or area to ensure contamination of food, equipment, utensils, linens, and single-service and single-use articles cannot occur.

Rey Azteca

1109 Emancipation Hwy Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
May 7, 2024

Observations & Corrective Actions

• Observed open top employee beverages stored on food prep areas. Corrective Actions: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed the hot water of the handwashing sink by the ware washing area had the hot water shut off by the valve underneath the sink. EHS discussed with the person in charge to have hot and cold water available at all times for required usage. During the inspection the person in charge turned on the hot water. Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• Observed no paper towels were available at the bar hand sink. During the inspection paper towels were provided. Corrective Actions: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• Observed the blade of the can opener was soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed knives being stored in between the prep tables and scoops inside the bins with the handles touching the food. Corrective Actions: During pauses in food preparation or dispensing, food utensils shall be stored 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 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, 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 time/temperature control for safety food, or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
• Observed a loose/torn gasket on the prep table in front of the cook line and drawers underneath the griddle do not close properly. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• The person in charge provided expired chlorine test strips (9/23). 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. inside and outside surfaces of cooler and freezers 2. up splash of coffee brewers. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed a water leak under the hand sink by the ware washing area. Corrective Actions: A plumbing system shall be : 1. Repaired according to law and 2. Maintained in good repair.
• Observed floors of the walk in freezer and cooler require 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 on or near food prep areas (backpack, cell phones). Corrective Actions: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Ichiban Ramen & Sushi
1632 Carl D. Silver Pkwy Fredericksburg, VA 22401
Status: Permitted
Full Service Restaurant | Routine
May 7, 2024

Observations & Corrective Actions

• Chlorine sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine sanitizer in t he wiping cloth measured well over 200 ppm. Sanitizer was re-made and sanitizer measured at 50 ppm. Corrective Actions: Chlorine sanitizers being applied to food contact surfaces must meet the requirements of 21 CFR 178.1010.
• Improper methods used to thaw ROP escolar. Fish was thawed in the intact ROP packaging. Explained to employee why fish should not be thawed in ROP packaging. Rop fish was voluntarily discarded during inspection. Gave person in charge handout on dangers to thawing ROP fish. Corrective Actions: Remove fish that has been packaged in a reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41 F or less, or immediately upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70 F for a time period that doesn't allow the thawed portions of the fish to exceed 41 F for more that 4 hours including the time to cool back down to 41 F in the refrigerator if not immediately cooked.
• The nonfood contact surface of the cardboard lining the wire shelves is not designed or constructed to be easily cleanable. Corrective Actions: Remove the cardboard from the sheving.
• The following non-food contact surfaces were observed soiled: 1-inside of the reach in freezers at the rear of the facility, 2-the gaskets on the prep units and reach in coolers, 3-outer surfaces of the single burner cooktop. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Buffalo Wild Wings #288
1050 Stafford Market Place Stafford, VA 22556
Status: Permitted
Full Service Restaurant | Routine
May 7, 2024

Observations & Corrective Actions

• Observed a food employe lather hands under running water, hands were not effectively washed due to soap being flushed down the drain. Instructed food employee on correct handwashing and the employee washed their hands correctly. Corrective Actions: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device.
• Observed a food employee enter the bar area from the kitchen and don a disposable glove without washing their hands to retrieve lemons for a beverage. Discussed issue with the operator who instructed the employee to remove gloves and 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 task.
• Observed the interior door of two microwave ovens soiled to the sight. Operator reported the microwaves were not used today. 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.
• After multiple cycles, observed the bar dishwasher is dispensing Chlorine at 10 ppm and 96 degrees F. Dishwasher was not in use during the inspection. Instructed the operator to wash barware in the kitchen dishwasher or bar 3 compartment sink until the dishwasher is serviced by the technician. Corrective Actions: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
• Observed presence of small flying insects in the men's toilet room, area by the back door and at the bar area. Contact pest control for inspection and service 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 food employees preparing or around exposed foods without adequate hair and beard restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• Observed scoop with a handle sitting inside a container of cut lettuce in prep cooler #1. Scoop was removed for cleaning. Corrective Actions: During pauses in food preparation or dispensing, food utensils shall be stored 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 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, 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 time/temperature control for safety food, or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
• Observed multiple stacks of plastic and stainless-steel food containers stacked while wet. Corrective Actions: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• Observed multiple containers of cleaned and sanitized tableware (forks, knives) stored with the food contact surface facing up and otherwise not protected from contamination in the beverage area in the back of the house. Discussed storage of tableware inverted. Corrective Actions: Store equipment and utensils covered or inverted to prevent contamination while in storage.
• Observed the 3-compartment sink, mop sink and countertops in the male and female toilet room (by handwashing 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 accumulation of debris on the following nonfood contact surfaces: Interior and base of reach in coolers and shelving by the cook/prep area, interior door of convection oven and dunnage racks in chicken 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 the following areas in need of cleaning: Floors under equipment, walls behind flattop grill, trench drain under the ice machine and walls in preparation areas. Observed non-pest debris on glue traps. which require replacement. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

3831 Breaknock Rd Bumpass, VA 23024

Status: Permitted
Carry Out | Routine
May 7, 2024

No Observations Or Corrective Actions Reported

Tia Bety's Shaved Ice (108-286 TM)

307 Maden St Fredericksburg, VA 22407
Status: Pending
Mobile Food Unit | Routine
May 7, 2024

No Observations Or Corrective Actions Reported

What Violations Do VDH Inspectors Report?

Violations at restaurants typically focus on factors that can contribute to food contamination. The local health department can also perform a re-inspection to ensure that possible violations have been corrected.

Sometimes, the follow-up inspection only considers the most important "priority" violations.
For every observed violation, the inspector provides a specific corrective action that can be completed to rectify the violation.

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

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

More Health Inspection Reports:

• 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 Inspections