Fredericksburg Health Inspections: 24 Violations At 1 Facility

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 between Jan. 17 and Jan. 24.

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.

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."

Here are the most recent violations as listed by the Rappahannock Area Health Department:

Fatty's Taphouse Seafood & Grille, 10101 Patriot Hwy, Fredericksburg, VA 22407

Date inspected: Jan. 24

Total violations: 4

• Food establishment does not have an employee with management and supervisory responsibility that is a Certified Food Protection Manager. Corrective Actions: At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
• Raw thawed salmon and tuna 42 degrees was observed cold holding inside the prep cooler without access to oxygen. EHS discussed observation with the person in charge and items were voluntarily discarded. Corrective Actions: Food items like ROP salmon need access to oxygen after thawing to visualize pathogenic growth.
• Observed the backdoor was unable to self-close and missed placed ceiling tiles throughout the facility. 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 the following physical facilities in poor repair: 1. Ceiling tiles missing throughout the kitchen 2. Cracked tiles covering near cook line 3. Re seal around wear washing area , handsinks and prep sink. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

The Happy Waffle MU (VA WAFL1), 6221 Julian Lane, Mineral, VA 23117 (mobile food unit)

Date inspected: Jan. 24

Total violations: 4

• Person in charge could not provide documents on employee health policy. EHS gave the person in charge a sample. Corrective Actions: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regard to reportable symptoms, exposures, and diagnosis.
• Person in charge could not provide a cleanup procedure for responding to vomiting or diarrheal events. EHS provided a sample to the person in charge. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.

The Southern Bagel and Provision, 619 Caroline St., Fredericksburg, VA 22401

Date inspected: Jan. 24

Total violations: 6

• Person in charge was unable to provide an employee health policy. Corrective Actions: The person in charge shall ensure that food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
• Person in charge was unable to provide written procedures for how the facility tends to bodily fluid clean ups. During the inspection, EHS provided a copy. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.
• Observed a food employee at the register ringing up customers then proceeded to put on a pair of gloves to prepare a bagel for a customer. EHS had a thorough discussion with employee and person in charge when handwashing is required. 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.
• Per observation and discussion with the person in charge, the facility is currently vacuum sealing sliced deli meats (turkey, ham, pastrami) without a variance or the approval of the health department. Per discussion with the person in charge the facility will cease vacuum sealing of items. Corrective Actions: A variance must be obtained from the regulatory authority prior to: A) Smoking food as a method of food preservation; B) Curing food; C) Using food additives or adding components such as vinegar as method of food preservation or to render a food so that it is not time/temperature control for safety; D) Packaging time/temperature control for safety food using a reduced oxygen packaging method; E) Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; F) Custom processing animals that are for personal use as food and not for sale or service in a food establishment; G) Preparing food by another method that is determined by the regulatory authority to require a variance; or H) Sprouting seeds or beans.
• Observed a front house food employee working without wearing a hair restraint. 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.
• Person in charge was unable to provide test strips for the quaternary ammonium 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.

Soup & Taco, Etc., 813 Caroline Street, Fredericksburg, VA 22401

Date inspected: Jan. 24

Total violations: 6

• Observed the blade of the can opener requires cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed improper storage of utensils: 1. knives stored between prep tables 2. cooking utensils stored with the food contact surface facing upwards. Corrective Actions: Store equipment and utensils covered or inverted to prevent contamination while in storage.
• Observed cutting boards of the prep tables need resurfacing or replacing. 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 inside surfaces and racks of the coolers and freezers and shelving 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 a hole in the wall next to the warewashing area and caulking of the 3 compartment sink need redoing. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed floors behind equipment and walls surrounding warewashing and food prep areas require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Kabul Restaurant and Cafe, 4714 Mine Road, Fredericksburg, VA 22408

Date inspected: Jan. 23

Total violations: 9

• The food contact surface of the cutting board along the cook's line was heavily stained. Board was taken to dish room to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The food contact surfaces of the can opener blade was observed soiled. Blade was cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed that the interior of the microwave oven was soiled. Oven was cleaned during inspection. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• Observed that the facility was making their own yogurt. Instructed person in charge to immediately stop making yogurt and use only a commercial yogurt product. All in store made yogurt was voluntarily discarded during inspection. Corrective Actions: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans.
• Observed that the serving plates and bowls on the cook's line were not inverted or protected. Items were covered during inspection. Corrective Actions: Store equipment and utensils covered or inverted to prevent contamination while in storage.
• The baskets that the naan bread is served in is not easily cleanable. Suggested using a food safe paper line in baskets. Corrective Actions: Food contact surfaces must be smooth and easily cleanable.
• The cutting board along the cook's line is heavily scratched and scored. Corrective Actions: Resurface the cutting board 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: 12- the interior of the storage drawers, 2- the interior of the storage cabinets, the top shelf of the expo station and the shelf below it. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• There is no covered receptacle for sanitary napkins in the stalls in the toilet room used by females.Corrective Actions: Provide a covered receptacle for sanitary napkins in the ladies room.

Chili's Grill & Bar #1828, 3104 Plank Road, Fredericksburg, VA 22407

Date inspected: Jan. 23

Total violations: 2

• Observed the interior of two microwaves, one on each side of the line, soiled. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• The upsplash of the drink dispenser and the bottom inside of the reach-in freezer were soiled. Corrective Actions: Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

25/30 Espresso, 400 Princess Anne St, Fredericksburg, VA 22401

Date inspected: Jan. 23

Total violations: 9

• Facility does not have a person that is holds a Certified Food Protection Manager Certification.The facility cooks TCS foods from a raw state (shell eggs). 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 only handsink in the facility faucet is in disrepair (cold water handle knob missing, no cold water available). Corrective Actions: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• Observed the interior back of the ice machine requires 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.
• Observed no date marking system of egg burritos and breakfast sandwhiches made in the facility. Per discussion with the person in charge burritos are made every 2 days. Discussed marking needed for items made in house and held for longer than 24 hours. Corrective Actions: Date mark combined products with the earliest or first prepared RTE time/temperature control for safety (TCS) food ingredient or portion. The food must be served, sold or discarded within 7 days of preparating including the date of preparation of the first prepared ingredient.
• Observed the following in the facility: 1. one mouse trap behind a cooler 2. one bottle of ant killer raid near in the coffee roasting room 3. one bottle of hot sot wasp killer under the 3 compartment sink Discusssed with the person in charge pest control items found can be used on the outside of the building and pest control issues inside the facilities must be handled by a professional pest control company. Corrective Actions: Pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
• Observed a container of rubber spatulas and other cooking/baking utensils stored with the food contact surface facing upwards. Corrective Actions: Clean equipment and utensils shall be stored covered or inverted to avoid contamination.
• Observed the chemical sanitizing test kit of the facility expired 8/1/2023. Order a new test kit and email EHS a picture when new ones have been purchased. 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 surfaces of the oven requires a deep cleaning. Corrective Actions: Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed floors throughout the facility require cleaning, also floors in the lobby and side leading to bathrooms require cleaning. Observed a substantial amoutn of raw coffee beans scattered on the floor. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

La Petite Academy, 25 Travis Lane, Stafford, VA 22554

Date inspected: Jan. 23

Total violations: 5

• Observed the can opener in need of cleaning. Item was removed to 3-comp sink for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the interior of 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 no system of date marking of TCS foods held for over 24 hours in the homestyle refrigerator. Corrective Actions: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• Observed the following in need of cleaning: 1) exterior of 3-comp sink. 2) interior of homestyle refrigerator. 3) exterior of all equipment. Corrective Actions: Food contact surfaces of cooking equipment should be free of encrusted grease and soil.
• Observed the following in need of cleaning throughout the kitcken: 1) ceiling tiles. 2) walls. 3) floors. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Freddy's Frozen Custard, 28 S Gateway Drive, Fredericksburg, VA 22406

Date inspected: Jan. 22

Total violations: 2

• Observed a food employee handle money with gloved hands then discarded their gloves and applied new ones without first washing their hands. Observation was discussed with the person in charge. Employee was instructed to wash their hands. Corrective Actions: Ensure that food employees use the proper procedure when they clean their hands and exposed portions of their arms. Employees must wash hands by using a cleaning compound and vigorously rubbing together the surfaces of their lathered hands and arms for 10-15 seconds, thoroughly rinsing with clean water, and drying their hands with paper towels or other approved device as stated in section 3030 of the Virginia Food Regulations.
• Observed the following: 1) one spray bottle that contained hydrogen peroxide that was stored on the bottom shelf near the cookline, 2) two spray bottle that contained a disinfectant the front of the house near single to go cups- All three bottle were re-locate during the imposition. Corrective Actions: All poisonous and toxic materials for retail sale shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.

Courtyard by Marriott, 620 Caroline Street, Fredericksburg, VA 22401

Date inspected: Jan. 22

Total violations: 4

• 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.
• Per discussion with the person in charge the steam wand of the espresso machine only currenly gets sanitized in between uses. EHS discussed the required every 4 hours cleaning process. 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.
• Person in charge was unable to provide a thermometer for the high temperature dish machine. 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 that require cleaning: 1. upsplash of the coffee and tea brewers 2. sides of equipment on the cook line 3. inside shelving of the reach in coolers. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

El Patron Mexican Restaurant, 9112 Old Battlefield Blvd 112, Spotsylvania Courthouse, VA 22553

Date inspected: Jan. 22

Total violations: 1

• Facility could not provide testing kit for Sink & Surface sanitizer. Corrective Actions: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.

Giuseppe's Pizza, 18024 Center Drive, Ruther Glen, VA 22546

Date inspected: Jan. 19

Total violations: 12

• This food establishment does not have an employee, with management and supervisory responsibility, 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.
• There were no paper towels available at the hand sink in the kitchen. Towels were provided during inspection. 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 employees working in the kitchen without 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.
• The dish machine staging tables need to ne sealed to the wall. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• The handsink in the kitchen is pulling loose from the wall and needs to be re-mounted. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• The walls behind and near the dish machine are in need of cleaning.Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• The ceiling intake vents in the kitchen were observed in need of cleaning.Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Dragon Express, 10400 Courthouse Rd., Spotsylvania, VA 22553

Date inspected: Jan. 19

Total violations: 7

• Absence of active managerial control observed during the inspection. The person in charge is not monitoring handwashing of food employees, cold holding temperatures of TCS foods, Cold hold equipment temperatures and proper glove usage. Corrective Actions: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• Person in charge could not provide a employee health policy or documentation employees have been trained on employee health. EHS provided a employee health policy to the person in charge. Corrective Actions: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.
• Observed a food employee washing their hands in the three compartment sink. EHS discussed with the food employee only using handsinks to washing their hands. 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.
• Observed the following inproper use of single use gloves: 1. Food employee eating with gloves on then proceed to use untensils to scoop foods into a carry out container 2. Food employee washing single use gloves at the handwashing sink EHS instructed the employee to remove the gloves and wash their hands immediately before engaging in food preparation. Corrective Actions: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• Observed the interior of the microwave heavily soiled. 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 deli slicers heaily soiled on the food contact surface. Through discussion with the person in charge the slicer had not been used in a few days. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed precooked breaded chicken at 50 degrees inside the reach-in cooler and a small pan of garlic and oil on a prep cart at the cook line at 55 degrees Through discussion with the person in charge chicken was made two days prior to the inspection. The garlic and oil was removed from the walk-in cooler at 11:00am the day of the inspection. Chicken was discarded during the inspection for safety. The garlic and oil was relocated to the walk-in cooler during the inspection , at 1:00pm garlic and oil was at 40 degrees. Corrective Actions: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• Observed the following equipment in poor repair: 1.Reach-in cooler is holding at 50 degrees. Person in charge is going to contact maintenence to service the reach-in cooler. EHS advised the person in charge not to use reach-in cooler until it can be serviced and is cold holding at 41 degrees or below. 2. Ice build up on the floor of the walk-in freezer. Corrective Actions: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. Equipment shall be maintained in a state of repair and condition that meets the requirements specified.
• Observed mushrooms ,carrots, onions and dumplings being stored inside grocery bags . Person in charge voluntarily discarded foods during the inspection. Corrective Actions: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• Observed two cutting broads heavily 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 unsealed chop sticks being used as a cooking untensils inside a pan of cracked raw eggs . Chop sticks were discarded during the inspection. Corrective Actions: Wood and wood wicker may not be used as a food-contact surface unless the wood is hard maple or close-grained and used for cutting boards, cutting blocks, bakers' tables, and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks.
• Observed employees personal foods not being stored separately from customers foods . No designed area for employees personal belongings. 1. Case of whole fish inside the freezer stored next to french fries 2. Inside the walk-in cooler on shelving small pan of cooked beef next to a large container of cooked noodles, a bowl of soup covered with plastic next to a container of raw beef on a stick EHS discussed with the person in charge having a seprate area labeled for (employees only) to store employees personal foods in the walk -in cooler. Corrective Actions: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.

Love's Travel Stop #435/Subway/Dairy Queen/Godfather's Pizza, 23845 Rogers Clark Blvd. Ruther Glen, VA 22546

Date inspected: Jan. 19

Total violations: 2

• Observed that the wall mounted fans in the men's restroom and the upsplash of the dining room soda dispenser is in need of cleaning. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The ceiling tile located in the men's restroom is absorbent and not easily cleaned. Corrective Actions: Replace ceiling tiles that are smooth and easily cleanable.

Snowden at Fredericksburg, 1200 Sam Perry Blvd, Fredericksburg, VA 22401

Date inspected: Jan. 18

Total violations: 1

• Observed the vent hood filters for the hood over the fryers and two return air vents soiled. The person in charge put in a work order for the return air vents and the hood vent is already scheduled for cleaning in February. 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.

Riverside Center for the Performing Arts, 95 Riverside Parkway, Fredericksburg, VA 22406

Date inspected: Jan. 18

Total violations: 1

• Direct plumbing connections under the 3-compartment sink in the kitchen are directly plumbed through the grease trap. Absence of adequate backflow prevention. Instructed the operator an air gap or air brake is required before the grease trap and handouts were emailed to the person in charge. Contact Stafford County Building Officials to ascertain if a plumbing permit is required. The facility has contracted a plumber to install an adequate air gap/brake and has been in contact with Stafford County Building Officials.Corrective Actions: a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.

Red Robin Americas Gourmet Burgers and Spirits, 10109 Patriot Hwy, Fredericksburg, VA 22407

Date inspected: Jan. 18

Total violations: 24

• Person in charge could not provide an employee health policy or documentation employees have been trained on employee health. EHS provided an employee health policy to the person in charge. Person in charge emailed EHS an employee health policy and training documents. Ensure employee health policy is available upon request during an inspection. Corrective Actions: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus.
• Observed absence of hand towels at the handwashing sink in the bar area. 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 a food employee touching the pos system with gloves on and continuing to prepare foods without change gloves. EHS discussed with the food employee using their knuckle to touch the screen. Employee washed their hands and changed gloves during the inspection. Corrective Actions: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• Observed in the bar area a salt and non TCS fruit left uncovered when not in use. Corrective Actions: Ensure foods are covered to be protected from contamination.
• Observed the interior of the ice bin with black and pink like growth. 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 the following food contact surfaces soiled: 1. Blender 2. Stack of plates (Corrected) removed to be cleaned 3. Tilt skillet 4. Mesh strainer (Corrected ) removed to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the interior of all microwaves heavily soiled. 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 sink and surface sanitizer testing at too strong of a range of Lactic acid (DDBSA 848 -ppm Lactic acid 2258). During the inspection sanitizer was corrected to the correct ppm of Lactic acid (DDBSA 700 -ppm Lactic acid 1875). Corrective Actions: Use chemical sanitizers that meet the requirements of 40 CFR 180.940 or 40 CFR 180.2020 when applying to food contact surfaces.
• Observed ceiling tiles throughout the facility missed placed and one tile missing above soda bag in the box rack. 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 employees preparing foods not wearing hair restraints or beard 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 a wet sanitizer wiping cloth siting on the cutting broad at the prep table. Wiping cloth was removed during the inspection. Corrective Actions: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
• Observed gaps in the hoods vent filters and ice buildup in chest coolers in server section. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements specified.
• Observed two white cutting broads heavily 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 in poor repair: 1. Plastic lid cracked (Corrected) Person in charge discharged) 2. Temperature measuring devices on both dishwashers are not working properly. Corrective Actions: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified. 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.
• Dishwasher inside of the kitchen is absent of alarm or visual means to alert staff of low sanitizer. Corrective Actions: Incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.
• Dishwasher inside of the kitchen has no data plate. Corrective Actions: A ware washing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications.
• Observed the interior of the dishwasher inside of the kitchen heavily soiled with buildup of residue. Corrective Actions: A ware washing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under 12VAC5-421-1470 shall be cleaned: Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and. If used, at least every 24 hours.
• Observed the following nonfood contact services throughout the facility in need of cleaning: 1.Exterior of all cooking equipment 2.Interior of cooling equipment 3.Shelving 4.Interior of fryer cabinets 5.Back splash of soda machine 6.Bowls by the prep table (nonfood contact surface) Corrected Removed to be cleaned 7. Inerior of hot holding unitCorrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the outside of numerous pots and pans heavily encrusted on the nonfood contact surface. Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
• Apon arrival to the facility observed at the three compartment sink the air gap clogged with a sock. Sock was removed during the inspection and clog was fixed. Corrective Actions: A plumbing system shall be maintained in good repair.
• Through discussion with the person in charge the following pieces of equipment are not being used 1. Dishwasher stored outside. 2. Pans stored above three compartment sink 3. Equipment in storage area. Corrective Actions: The premises shall be free of Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
• Observed walls, ceilings and floors (including floor drains) in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• Observed hood vents heavily soiled. 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.
• Observed coats hanging on shelving of food storage.Corrective Actions: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.

Pizza Bono, 10426 James Madison Parkway, King George, VA 22485

Date inspected: Jan. 18

Total violations: 4

• No Certified Food Protection Manager. Corrective Actions: Facility needs a Certified Food Protection manager.
• Observed employee answer phone, then don gloves without washing their hands. Person in charge instructed employee to wash their hands before donning gloves. Corrective Actions: Always wash hands before donning gloves.
• The rear door is not self-closing. Corrective Actions: Outer openings must be self-closing.
• Observed employee preparing food with a long beard. Corrective Actions: Employee must wear a beard guard.

Widewater Grill, 3846 Richmond Highway, Stafford, VA 22554

Date inspected: Jan. 18

Total violations: 8

• Facility does have the certification on the training of food protection management. Corrective Actions: At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program.
• Person in charge could not provide bodily food cleanup procedures. Document given 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 the interior back of the ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed no consumer advisory with asterisks next to made to order items on the menu. Corrective Actions: Consumer advisory: consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. Except as specified in 12VAC5-421-700 C and D 4 and under subdivision 3 of 12VAC5-421-950, 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.
• Observed back handwash sink and 3-comp sink not sealed to the wall.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.
• No test strips available to test chemical sanitizer. 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 in need of cleaning: 1) floors underneath equipment. 2) walls. 3) ceiling tiles. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed employee sweatshirt and cellular device placed on a shelf next to dry storage goods. Items were removed. Corrective Actions: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Subway, 8135 Kings Highway, King George, VA 22485

Date inspected: Jan. 18

Total violations: 2

• The surfaces of the cutting boards along the make line are scratched and scored and no longer cleanable. Corrective Actions: Resurface the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The walls in the kitchen were observed in need of cleaning. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Riverside Center for the Performing Arts, 95 Riverside Parkway, Fredericksburg, VA 22406

Date inspected: Jan. 18

Total violations: 1

• Direct plumbing connections under the 3-compartment sink in the kitchen are directly plumbed through the grease trap. Absence of adequate backflow prevention. Instructed the operator an air gap or air brake is required before the grease trap and handouts were emailed to the person in charge. Contact Stafford County Building Officials to ascertain if a plumbing permit is required. The facility has contracted a plumber to install an adequate air gap/brake and has been in contact with Stafford County Building Officials. Corrective Actions: a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.

Pollito Chicken, 10420 Courthouse Road, Spotsylvania, VA 22553

Date inspected: Jan. 17

Total violations: 3

• Observed chicken in the walk-in cooler at 50 degrees. Through discussion with the person in charge chicken was cooked the day prior to the inspection at 8:30 pm.Person in charge discarded the chicken during the inspection. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
• Observed chicken hot holding in the steam table at 109 degrees. Through discussion with the person in charge chicken was place in the steam table at 1:00pm. During the inspection chicken was reheated to 165 degrees. Corrective Actions: Hot hold time/temperature control for safety (TCS) food at 135°F or above to inhibit the growth of harmful bacteria.
• Observed whole cooked chicken stacked on top of each other in a small stainless steel pan covered at 50 degrees cooked the day prior of the inspection. EHS discussed with the person in charge laying chickens flat on a sheet pan uncovered to allow to cool properly. 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.

Peet's Stafford, LLC, 3845 Richmond Highway, Stafford, VA 22554

Date inspected: Jan. 17

Total violations: 5

• Person in charge could not provide written procedures for bodily fluid clean up. Document 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 food employee with gloved hands not wash hands and change gloves from making a sanitizing wiping cloth bucket to preparing food. Employee was instructed to wash hands and change gloves. 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 the following in need of cleaning: 1) interior wall of ice machine in need of cleaning. 2) interior of pannini grill. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned: surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at any time when contamination may have occurred.
• Person in charge could not provide valid test strips for chemical saniizer. 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 walls throughout the kitchen in need of cleaning. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

El Ranchero Mexican Restaurant, 11437 Ridge Road, King George, VA 22485

Date inspected: Jan. 17

Total violations: 8

• Observed a colander and a sheet pan in the hand sink preventing it's use. Items were removed during inspection. Corrective Actions: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• The equipment being cleaned in the dish machine were not being sanitized. A service call was made during inspection, and the 3 compartment sink was set up to sanitize equipment. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• Observed an unlabeled bottle of pills stored on the spice shelf. Bottle was discarded during inspection. Corrective Actions: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
• Observed bottles of pain reliever stored on the spice shelf. Bottle was re-located during inspection. Corrective Actions: Containers of pain reliever must be located in an area that is not above food, equipment, utensils, linens or single service items prevent contamination of these items.
• Observed packages of frozen chicken and beef thawing on a sheet pan on the bottom shelf of the prep table. Items were placed in the walk in cooler to thaw. Corrective Actions: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
• A large portion of ceiling tiles n the kitchen are not smooth and easily cleanable. Corrective Actions: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent.
• The wall behind the flattop grill and the floor in the walk in freezer are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• The filters in the ventilation hood over the cook's line and the HVAC intake vent is in need of cleaning. Corrective Actions: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Sam's Pizza & Subs, 326 Emancipation Highway, Fredericksburg, VA 22401

Date inspected: Jan. 17

Total violations: 5

• The person in charge was unable to provide a valid copy of a certified food protection manager certificate. Corrective Actions: Ensure at least one person in charge of the establishment acquire a valid Food Protection Manager Certificate. Certification must be available for observation by the public.
• Observed three cutting boards heavily scored. The person in charge removed the cutting boards, and put out new ones previously purchased, to be washed and used. 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 inside of the dishmachine doors heavily soiled. Corrective Actions: A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function.
• The person in charge was unable to provide a test kit for the quaternary ammonium sanitizer. Sample test strips were provided to the person in charge to use until a test kit can be obtained. 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 soiled: 1. the outside doors of the reach-in freezers and prep coolers; 2. the inside bottoms of the reach-in freezers and prep coolers; 3. the outside of the dishmachine. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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