Fredericksburg Health Inspections: 32 Violations At 1 Restaurant

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. 25 and Jan. 30.

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:

Domino's, 10817 Tidewater Trail 175. Fredericksburg, VA 22408

Date inspected: Jan. 30

Total violations: 1

• Observed that the dumpster enclosure was so full of empty boxes and debris, that the dumpster could not fit in the enclosure. A follow up inspection will be conducted on 2-2-24. Corrective Actions: Keep garbage enclosure clean and free of debris to prevent the attraction of rodents and insects.

Q-Ball Café, 960 Bragg Road, Fredericksburg, VA 22407

Date inspected: Jan. 30

Total violations: 4

• The interior surfaces of the microwave oven were observed soiled. Oven was cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: One of the shelving units in the walk in cooler is covered with rust. Corrective Actions: Repair or replace the shelves to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• Observed a large hole in the wall near the floor drain, and observed several floor tiles missing near the ice machine. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed that the drain pipes under the 3 compartment sink and the floor drain under the sink were in need of cleaning. Corrective Actions: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.

Kobe Japanese Steakhouse and Cafe, 10119 Southpoint Parkway, Fredericksburg, VA 22407

Date inspected: Jan. 30

Total violations: 19

• Poultry, meat, and fish which are cooked from raw are offered on the menu and time is used as a public health control (TPHC) method without having an employee in a supervisory or management role who is a certified food protection manager as per the VA Food Regulations. 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.
• The person in charge could not provide verification employees have been trained on an employee health policy. The person in charge was knowledgeable of symptoms and illnesses requiring restriction and/or exclusion. A sample employee health policy was provided in English and Spanish. 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.
• The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a handout. 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 vomiting or diarrheal event.
• Observed an uncovered beverage container stored near the cutting board on the prep table by the warewashing area. Container was relocated. Discussed using a covered beverage container. 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 a food employee place hand soap on their hands and lather their hand under running water at the hand sink located near the 3 compartment sink. Hands were not effectively cleaned due to hand soap being flushed down the drain during hand washing. Employee was instructed to properly wash their hands. 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. Instructed the food employee to rewash their hands, discussed correct hand washing procedures.
• Observed an employee wash their hands at the 3 compartment sink. Employee was instructed to wash their hands at the hand washing sink. Corrective Actions: ALL food employees shall wash their hands in ONLY a designated handsink.
• Observed a food employee handle soiled dishes then handled clean dishes without first washing their hands. Employee was instructed to wash their hands. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• Observed the interior plastic plate inside the ice machine to be soiled. Corrective Actions: Clean the surface of ice machine any time contamination has occurred.
• Dishmachine measured at 0 PPM. Person in charge contacted a technician to evaluate the unit. Dishmachine was repaired during the inspection (50 PPM). Corrective Actions: Ensure the dishmachine is providing the proper chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
• Observed the food contact surfaces of two knives, two bowls, one slicer, and one stainless steel container to be soiled to the sight and touch. The items was removed for cleaning. Corrective Actions: Food contact equipment and utensils shall be clean to the sight and touch.
• Observed a container of raw shell eggs (58 degrees F- surface temperature) and a container of brown rice (72 degrees F). Items are left out for about 2 hours and will be discarded, not to exceed a 4 hours window. EHS discussed using time as a public health control and provided handout. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• The food establishment does not have a date marking system in place to identify the date of disposition for ready to eat TCS foods. Instructed food employees to implement a consistent system to identify when ready to eat TCS foods shall be discarded, within seven day of opening or preparation. Corrective Actions: Food shall be discarded if it: 1) exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
• The food establishment does not have a date marking system to identify the date of preparation or opening of commercially processed TCS foods. Observed numerous ready to eat containers in refrigeration units which were not date marked including cut cabbage, a container of tofu, cooked tempura shrimp, and cooked noodles. Corrective Actions: Date mark the container of ready-to-eat (RTE), time/temperature control for safety (TCS) food prepared and held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maximum of 7 days with the day of preparation counted as day 1 and Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
• Sushi rice, raw shell eggs, and brown rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Items were labeled during inspection. Corrective Actions: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
• Cooked to order steak is offered on the menu without an asterisk (*) to serve as a reminder of the significantly increased risk of consuming such foods. Corrective Actions: The permit holder shall inform consumers of the significantly increased risk of consuming such foods by: a disclosure that includes (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients and a reminder that includes asterisking the animal-derived foods requiring disclosure to a footnote that states (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
• Observed a container of scallops (38 degrees F) and a container of lobster (40 degrees F) stored in cold water to thaw out at the 3 compartment sink. EHS discussed prooer thawing with the person in charge. Items were placed in the walk in cooler.
• Observed utensils used to portion the cooked rice stored in a container near the rice cooker that measured 68 degrees F. Food employee was instructed to wash and sanitize the utensils and store them in a container of water if the water is maintained at a temperature of at least 135°F or in a dry container. Corrective Actions: 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 unwrapped forks stored on all the dining room tables. The person in charge was instructed to remove the forks to be washed and sanitized. EHS suggested wrapping the tableware or providing it to the customers as they get seated. Corrective Actions: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
• Observed employees' personal belongings stored near food and single service articles throughout the kitchen. Corrective Actions: Keep lockers, designated area or other suitable facilities used to store employees personal belongings in an orderly manner.

Cardinal Village, 4621 Spotsylvania Pkwy, Fredericksburg, VA 22408

Date inspected: Jan. 30

Total violations: 3

• 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.
• Observed that the yogurt (58'F) in the bistro display cooler was not cold holding at proper temperature. The unit was not holding proper temperature. The yogurt had been in the unit since the previous day. Yogurt was voluntarily discarded during inspection. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• The intake vent covers in the ceiling in the kitchen were observed heavily soiled. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Elite Academy, 3345 Shannon Park Drive, Fredericksburg, VA 22408

Date inspected: Jan. 29

Total violations: 8

• The person in charge of the kitchen was not demonstrating active managerial control. Observed the following: 1- There was not hot water available at the hand sink in the kitchen. 2- observed many unauthorized people in the kitchen. There is a refrigerator in the kitchen where school employees store their food. They are entering the kitchen to get their food and heat it up in the microwave ovens in the kitchen. 3- No one working or entering the kitchen was wearing head coverings. 4-There was no soap or handwashing sign at the kitchen hand washing sink. 5- No one was washing their hands when entering the kitchen.- 6- There was not a test kit to measure the concentration of the Steramine sanitizer. Corrective Actions: The Person in Charge or certified food manager is responsible for ensuring there is hot water at the hand sink, keeping non-kitchen employees out of the kitchen, ensuring people in the kitchen are wearing proper hair restraints, ensuring that proper test kits are available for the sanitizer, ensuring that a current Employee Health Policy is in place, and ensuring that anyone entering the kitchen is washing their hands.
• The person in charge was not aware of what an Employee Health Policy was or if one was in place. Person in charge of facility was given a sample Employee Health Policy and had her employees sign it during inspection. Corrective Actions: The permit holder must inform employees and conditional employees that they are required to report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Typhoid fever (caused by Salmonella Typhi), Salmonella (nontyphodial), Shigella spp., Shiga toxin-producing Escherichia coli, Hepatitis A virus or Norovirus.
• Observed an uncovered cup of coffee on the prep table in the kitchen. Drink was disposed of during inspection. Corrective Actions: Food employees may drink only from a covered container using a straw.
• Observed many people entering the kitchen without washing their hands. All employees were told to wash their hands when entering the kitchen. Corrective Actions: Instruct all employees to wash their hands upon entering the kitchen.
• There was no hand soap available at the hand sink in the kitchen. Soap Was provided during the inspection. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• There are no signs that notifies food employees to wash their hands in the kitchen or in the restroom. Corrective Actions: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.10: 2190 (B-D) There is no hot water available at the hand sink in the kitchen, The hot water valve does not work.Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100' f through a mixing valve or combination faucet.
• No one in the kitchen was observed wearing head coverings. 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.
• There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration. Corrective Actions: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

Perfect Pollo, 11503 Tidewater Trail, Fredericksburg, VA 22408

Date inspected: Jan. 29

Total violations: 9

• The interior surfaces of the microwave were observed soiled. Oven was cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
• All cutting boards throughout the facility were heavily stained. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The recently made Horchata in the beverage dispenser was not properly cooled. The beverage measured 82' F. Beverage was placed in the walk in cooler to cool. 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 a pan of steak thawing in the food warmer. Temperature of steak was 115'F. Steak was voluntarily discarded during inspection. Corrective Actions: Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process.
• 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.
• The cutting boards throughout the facility are heavily scored, and are no longer cleanable. Corrective Actions: Resurface or replace the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The inter and exterior of the deep fryers and the exterior of the prep unit were observed soiled. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• Observed 8 non-functioning lights under the ventilation hood over the cook's line. Corrective Actions: Replace light bulbs under the ventilation hood.
• The filters in the ventilation hoods above the cook's line are heavily soiled with grime and grease. Corrective Actions: Clean exhaust filters so they are not a source of contamination by dust, dirt and other materials.

Fu Kien Gourmet, 435 Emancipation Highway, Fredericksburg, VA 22401

Date inspected: Jan. 29

Total violations: 3

• The person in charge was unable to provide written procedures for the clean-up of vomit and diarrhea. A sample copy of procedures was provided. 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 vomiting or diarrheal event.
• Observed the outside of the doors of the prep units and the side of the roaster box soiled. Corrective Actions: Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the lighting in the dry storage area was 0.0-4.5, measured using a light meter. The person in charge advised they will get a brighter bulb and lower some of the boxes to allow the light to reach the entire area. Corrective Actions: The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning.

Bamboo, 10007 Patriot Hwy #123, Fredericksburg, VA 22407

Date inspected: Jan. 29

Total violations: 5

• Observed two hand washing sinks with strainers ,boxes of gloves and a bucket inside. Items were removed from the sinks during the inspection. Corrective Actions: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
• Observed the following foods cold holding at improper temperatures inside the prep cooler: 1. Cooked shrimp at 44 degrees 2. Imitation crab meat 44 degrees 3. Precooked chicken 45 degrees All foods were stored inside the prep cooler over night and had not been removed. All foods were voluntarily discarded during the inspection. 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 cooked chicken wings at 49 degrees by the prep area. Person in charge said they were cooked at 10:30am and they are using time as a public health control. Facility uses time-only for rice and tapioca beads and do not have procedures in place for Time Control. Person in Charge was provided with Time Control documentation that was completed and submitted during inspection. Corrective Actions: If time without temperature control is used as the public health control for a working supply of TCS food BEFORE cooking or for TCS food that is displayed or held for service, written procedures shall be prepared in advance, maintained in the food establishment, and made available to the department upon request that specify: 1. Methods of compliance with subsection B or C of this section; Pf and 2. Methods of compliance with 12VAC5-421-800 for food that is prepared, cooked, and refrigerated before time is used as a public health control.
• Observed the following non food contact surfaces in need of cleaning: 1. Exterior of cooking equipment 2. Interior of cooling equipment 3. Shelving. 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 plumbing in poor repair: 1.Two handwashing sink will not run water at the same time in customer service area 2. The only hand washing sink in the cooking area is not working and leaking under the pipes EHS advised the employees to use one of the hand washing sinks in the service area until fixed. Corrective Actions: A plumbing system shall be maintained in good repair.

Kumo Sushi Hibachi, 1251 Emancipation Hwy, Fredericksburg, VA 22401

Date inspected: Jan. 29

Total violations: 9

• Observed the person in charge provided an employee health policy that was not acknowledged and signed by employees. During the inspection person in charge had the employees on site sign the policy. 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 transmissable through food as specified under 2-201.11(A).
• Observed the interior 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 several pans and woks encrusted with grease and grime build up on the food and non food contact surfaces. Corrective Actions: The food-contact surfaces of in-use cooking and baking equipment shall be cleaned at least every 24 hours.
• Observed one spray bottle of sanitizer that did not bear a label with the contents. During the inspection the person in charge labeled the spray bottle. 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 the following equipment in poor repair: 1. ice build up in the deep freezer 2. substantial rusting of shelving and inside surfaces of the deep freezerCorrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• Observed cutting boards of the prep stations that are heavily scored, stained and scratched. 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.
• Recommend a deep cleaning of all non food contact surfaces throughout the facility (shelving, inside and outside surfaces of all cooling equipment, etc.). Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Recommend a deep cleaning of walls, floors and ceiling tiles throughout the facility that require a deep and thorough cleaning. Floor drains in particular require immediate attention. EHS noted a strong scent coming from floor drains during the inspection. Basin of the mop sink also requires cleaning or repainting/resealing. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed numerous unused and/or broken down equipment in the back kitchen area. Corrective Actions: The premises shall be free of: 1. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and 2. Litter.

Reclaim Arcade (VA UB25-288) (mobile food unit), 2324 Plank Rd, Fredericksburg, VA 22401

Date inspected: Jan. 27

Total violations: 1

• Observed employee entering mobile unit and begin food prep without washing their hands. Employee was told to wash their hands each time they enter the unit. Corrective Actions: Ensure that food employees wash their hands each time they enter the mobile unit.

Subway #3531, 15419 Dahlgren Road, King George, VA 22485

Date inspected: Jan. 26

Total violations: 1

• Observed that the interior of the microwave oven was soiled. Oven was cleaned during inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.

Good Nature Cafe, 1 Geico Blvd., Fredericksburg, VA 22406

Date inspected: Jan. 26

Total violations: 5

• Observed the following equipment not selaed to the adjacent wall: 1) prep table in the front of the house near "Delfield" two door reach in cooler, 2) mop sink, 3) handwashing sinks by the the warewashing area and near the cook line. Observed a gap between the back stainless-steel plate and wall for the hot holding cabinet. 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 numerous pots and pans with encrusted debris on non-food contact surfaces. Corrective Actions: Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed accumulaiton of debris on the following nonfood contact surfaces: 1) shelving units throughout the facility to include walk in coolers and freezers, 2) cabinets in the front of the house, 3) interior and exterior of reach in coolers throughoutthe facility. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the following in poor repair: 1) ceiling tiles throughout the kitcken. 2) coving throughout the kitcken. 3) hole in ceiling in the dry storage area. 4) paint under middle hand wash sink and right side of entrance at the front of the house. 5) entrance floor of walk in cooler and walk in freezer. Corrective Actions: The physical facilities shall be maintained in good repair.
• Observed the following in need of cleaning throughout the kitchen to include walk in coolers and freezers: 1) walls behind equipment, 2) floors, 3) ceiling tiles and vents. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

America's Best Wings, 1917 Plank Road, Fredericksburg, VA 22401

Date inspected: Jan. 26

Total violations: 12

• Per discussion with the person in charge the flour used to bread different types of fish is not currently being sifted every 4 hours per requirement. EHS had a thorough discussion with the food employees and person in charge about the requirement and to ensure sifting is occurring every 4 hours or to refrigerate the flour. Corrective Actions: Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• Observed no date marking for items made in the facility and held longer than 24 hours. Per discussion with the person in charge items (wings) are made every 2 days. Corrective Actions: Ensure all prepared food are using a date marking system on the containers at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall 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.
• Observed improper thawing methods. Upon arrival to the facility observed raw shrimp and raw chicken thawing out in containers in standing water. EHS advised food employees to turn on cold running water directly over the foods to finish thawing items out. 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.
• Observed food employees working and not wearing 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 cutting boards of the two prep tables and individual cutting boards hanging over the 3 compartment sink that require resurfacing or replacing. They are heavily stained and/or 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 facility was thawing out shrimp in standing water in a red bucket meant to be used for sanitizer solution. Corrective Actions: Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe.
• Observed a broken and shattered plastic cover plate inside the microwave oven. Corrective Actions: Microwave ovens shall meet the safety standards.
• The following non-food contact surfaces require cleaning: 1.shelving throughout the facility requires deep cleaning. All shelving including walk in cooler was sticky to the sight and touch. 2. backsplash of the soda machine and beverage area require cleaning also. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed leaking water from the 3 compartment sink faucet and the water pipes under the hot water heater. Corrective Actions: A plumbing system shall be maintained in good repair.
• Observed walls of food prep area and floors of walk in cooler require cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following in need of repair: 1. 2 ceiling tiles missing in the back kitchen area 2. caulking of the 3 compartment sink is heavily molded. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed employees personal belongings stored on prep areas and amongst dry storage goods. 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.

ITAVIE, 7610 Heths Salient St 104, Spotsylvania Courthouse, VA 22553

Date inspected: Jan. 25

Total violations: 32

• Absence of active managerial control observed during the inspection. The person in charge is not monitoring cold holding temperatures, cooling and cooling methods of TCS foods and cooling equipment properly functioning. 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.1
• When responding to EHS questions the person in charge did not demonstrate knowledge for the following: 1. Cooling of time/temperature control for safety foods 2. Major food allergen EHS provided handouts to the person in charge. Corrective Actions: Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the department knowledge of foodborne disease prevention, and the requirements of this chapter. The person in charge shall demonstrate this knowledge by: Describing the foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of time/temperature control for safety food.
• Upon arrival to the facility, EHS was told to wait to start the inspection until the owners arrived at 11:15. Facility's hours of operation are 11:00am -9:30pm. Ensure a designated person in charge is available during all hours of operations. Corrective Actions: Except as specified in subsection B of this section, the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation.
• Facility could not provide a certified food protection manager. 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.
• Observed absence of hand drying provision at the only hand sink in the prep area. Disposable towels were provided during the 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 raw shell eggs over ready to eat wonton wrappers in the three door reach-in cooler. Person in charge relocated foods during the inspection. Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• Through discussion with the person in charge the coffee utensils are only being washed in the 1-compartment sink at the coffee station, absence of sanitizing step. EHS informed the person in charge food contact surfaces in contact with TSC foods must be washed, rinsed and sanitized. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the interior of the ice machine with black like growth and the food contact surface of the panni press soiled. Corrective Actions: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
• Observed food contact surfaces of cooking utensils stored soiled. Items were removed during the inspection to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed improper cooling of two plastic containers of cooked chicken wings at 44-45 degrees. Through discussion with the person in charge foods were made the day prior to the inspection at 9:30am Foods were voluntarily discarded .Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and 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 improper cold holding temperatures of the following foods: 1. Chocolate mousse cake 61 degrees (Display cooler) 2. Tiramisu 50 degrees (Display cooler) 3. Arugula 46 degrees (prep cooler) 4. Feta cheese 45 degrees (prep cooler) 5. heavy cream 64 degrees (prep cooler 6. Alfedo sauce 67 degrees (prep cooler) 7. jambalaya sauce 66 degrees (WIC) removed from walkin cooler during food delivery at 9:30am for 45mins. 8. Lobster bisque 64 degrees removed from walkin cooler during food delivery at 9:30am for 45mins. 9. Lasagna 61 degrees (prep cooler) 10.Spinach 66 degrees (prep cooler) Foods were placed in the prep cooler and display cooler at 10:30am the day of the inspection. Some foods were relocated during the inspection to the walk-in freezer to cool them to 41 degree or below before 1:45pm. At 1:00 pm some item where check at 55 degrees. PIC was advised to cool the TCS foods to 41 degrees F or less by 1:45pm.Corrective Actions: Ensure that time/temperature control for safety (TCS) foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• Observed bleach wiping buckets used to clean food contact surfaces measuring above 300 PPM. Wiping buckets were discarded during the inspection.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 hot shot pest control devices under the three-compartment sink and the front hand washing sink. Corrective Actions: Restricted used 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 improper cooling methods to cool cooked chicken wings. Facility is cooling in large deep plastic containers. Through discussion with the person in charge cooling temperatures are not being monitored. EHS will provide a cooling log handout to the person in charge and discuses proper cooling methods. Corrective Actions: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• Observed prep coolers and walk-in cooler are over filled of the capacity. Equipment is not able to provide proper cold holding temperatures. Recommendation to increase frequency of deliveries. Corrective Actions: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under Part III (12VAC5-421-260 et seq.) of this chapter.
• Observed facility repackaging cookies from a manufacturer to sell in bakery area. Packaging of cookies are absence of a food allergen label and health, nutrient content. EHS with provide the person in charge with a printout of the regulations. Corrective Actions: Food packaged in a food establishment for customer self-service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
• Observed squeeze bottles of sauce and oils not labeled. Corrective Actions: Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor; (5) The name of the food source for each major food allergen contained in the food unless the food source is already part of theand (6) Nutrition labeling as specified in the CFR; and (6) For any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin.
• Observed the following openings not protected: 1. Back door left open 2. Front door left cracked open 3. Ceiling tiles missed placed 4.Gaps in conduct cablesCorrective 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 a pan of uncovered flour on top of the prep table and a toaster on top of boxes of bulk cookies. Items were relocated during the inspection. Corrective Actions: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
• Observed food employees not wearing hair restraints. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• Observed two wiping buckets of bleach stored on the floor. Person in charge relocated during the inspection. Corrective Actions: Containers of chemical sanitizing solutions specified in subdivision B 1 of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.
• Observed tongs being stored on the handle of the oven doors. Storage of the utensil over the door handles presents a contamination hazard due to soiled oven and fryer doors and close proximity to the floor. Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
• Observed two white 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 the following equipment in poor repair: 1. Gaskets on prep coolers 2.Two display coolers cold holding between 69 degrees and 74 degrees. 3.Prep cooler cold holding 64 degrees. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements specified. Unused or non-functioning equipment shall be removed from the premises. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• Observed wood spoons stored on the clean dishrack, through discussion with the person in charge the wood spoons are used for cooking noodles. Person in charge voluntarily discarded spoons during the inspection. Corrective Actions: A. Except as specified in subsections B, C, and D of this section, wood and wood wicker shall not be used as a food-contact surface. B. Hard maple or an equivalently hard, close-grained wood may be used for: 1. Cutting boards; cutting blocks; bakers' tables; and utensils such as rolling pins, doughnut dowels, salad bowls, and chopsticks; and 2. Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230°F (110°C) or above. C. Whole, uncut, raw fruits and vegetables, and nuts in the shell may be kept in the wood shipping containers in which they were received, until the fruits, vegetables, or nuts are used. D. If the nature of the food requires removal of rinds, peels, husks, or shells before consumption, the whole, uncut, raw food may be kept in: 1. Untreated wood containers; or 2. Treated wood containers if the containers are treated with a preservative that meets the requirements specified in 21 CFR 178.3800.
• Observed two display coolers ambient thermometer reading 4.9 -6.2 degrees Celsius converts to 40 -43 degrees Fahrenheit. EHS checked the ambient air inside both the display coolers and measured between 69- and 74-degrees Fahrenheit. Also observed three plastic lids chipped and a plastic strainer melted. (Corrected) items were voluntarily discarded during the inspection. Corrective Actions: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Articles 1 (12VAC5-421-960 et seq.) and 2 (12VAC5-421-1080 et seq.) of this part or shall be discarded. B. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.Pf C. 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.
• Facilities chlorine testing kit expired in 2016. 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 heavily encrusted with residue. 1. Sheet pans 2. Baking racks 3. Cooking domes lids. Corrective Actions: Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the following nonfood contact surfaces in need of cleaning: 1. Exterior of cooking equipment 2. Interior of ovens 3. Shelving 4. labels residue left on pans 5. Up splash of mixer 6. Fans. Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
• Observed floors, walls and ceilings throughout the facility 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 unnecessary unused equipment throughout the facility. 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, and Litter.
• Observed employees' personal foods stored with customers foods inside the pizza prep cooler. 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.

Hardees Of Garrisonville #2979, 20 Prosperity Lane Stafford, VA 22554

Date inspected: Jan. 25

Total violations: 3

• Observed the following: 1) a food employee handle personal belongings then engaged in food preparation without first washing their hands, 2) a food employee handle raw wipe the counter with a sanitized chemical then handle raw meat then discarded gloves and applied new gloves without first washing their hands then handled ready to eat bread. Person in charge observed the incident and instructed employee to wash their hands. EHS explained the importance of hand washing when changing tasks. 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 following: 1) three compartment sink and hand washing sink in the front of the house need to be re-caulked, 2) leak in ice machine and mop sink, 3) ice build up in freezer, 4) Hash browns hot holding lamps. Corrective Actions: Equipment must be in good repair.
• Observed the ceiling tiles and floors (especially under equipment) in need of cleaning throughout the facility. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Bul-Go-Gi, 32 Doc Stone Road #105 Stafford, VA 22556

Date inspected: Jan. 25

Total violations: 18

• Person in charge could not provide documentation on the training of the employee health policy. Document provided during inspection. Corrective Actions: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
• Observed food employee not wash hands prior to handling food. 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 article after engaging in other activities that contaminate the hands.
• No handwashing sign at the back and front hand sinks. Signage given during inspection. Corrective Actions: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
• Observed raw chicken stored next to cooked chicken and over ready-to-eat sauces in the reach in cooler. Item was relocated. orrective Actions: Separating raw animal foods during storage, preparation, holding, and display from: 1) 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. 2) Cooked ready-to-eat food. 3) Fruits and vegetables before they are washed. 4) 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 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 interior back of ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed no system of date marking of TCS and RTE foods held for more than 24 hours throughout the cooling units. 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.
• Person in charge could not provide a thin probe thermometer. Corrective Actions: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
• Observed outer openings and no self-closing mechanism of the back door. Corrective Actions: Outer openings of a food establishment shall be protected against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls and ceilings. 2) Closed, tight-fitting windows. 3) Solid self-closing, tight-fitting doors.
• Observed food stored on the floor in the walk in cooler and walk in freezer. Corrective Actions: Food shall be protected from contamination by storing the food: 1) In a clean, dry location. 2) Where it is not exposed to splash, dust, or other contamination. 3) At least 6 inches (15 cm) above the floor.
• Observed plastic containers wet while stacked on a shelve in the ware wash area. Items were removed to the 3-comp sink. Corrective Actions: After cleaning and sanitizing, equipment and utensils, shall be air dried or used after adequate draining.
• Observed the following in poor repair: 1) heavy ice buildup on the ceiling and shelving of the walk-in freezer. 2) walk in freezer door. Corrective Actions: Equipment shall be maintained in a state of good repair.
• Person in charge could not provide test strips for 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 non-food contact surfaces in need of cleaning: 1) all interior and exterior of reach in coolers. 2) fryers. 3) shelving throughout. 4) exterior of microwave. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed trash on the floor outside in front of the back door and dumpster area. Corrective Actions: A storage area and enclosure for refuse, recyclables, or returnable shall be maintained free of unnecessary items and clean.
• Observed the following in need of cleaning throughout the kitchen: 1) ceiling tiles. 2) ceilings vents. 3) floors underneath equipment. 4) walls. 5) mop sink. 6) floor drains. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed hood filters heavily soiled and 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.
• Observed employee belongings (cellular device, sweater) on prep tables and shelves 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 cannot occur.

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