Fredericksburg Restaurant Inspections: Dunkin', Sheetz, Comfort Inn

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 Feb. 14 and Feb. 17.

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:

Karla on the "Go" (VA UA77-144), 7315 Drew Lane, Fredericksburg, VA 22407

Date inspected: Feb. 17

Total violations: 8

• The operator could not provide documentation of employee health training of staff which are all family members. Sample employee health policy provided during the inspection. Corrective Actions: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella); 2) Directs the person in charge to exclude or restrict employees based on the information they report; and 3) Manages returning to work and removal of restrictions
• Observed the following TCS foods improperly cooled: 1. Cooked beef birra in a deep and covered plastic container at 43-44 degrees F in the homestyle refrigerator which was prepared the day prior. 2. Cooked chicken which, through discussion with the operator, was cooked on the mobile unit at 9:00 a.m. at 54 degrees F in the hot holding unit. The chicken was pulled from the refrigerator approximately 10 minutes prior and placed in the hot holding unit. The operator reported the chicken was left out to cool to 90 degrees F and then placed in the prep cooler to complete cooling. Foods were voluntarily discarded during the inspection. 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 cooling methods. Observed beef birra cooled in a deep and covered plastic container in the homestyle refrigerator, condensation was observed on the plastic wrap covering the top. Through discussion with the operator chicken in being cooked and left out for a period to cool and placed in the prep cooler at approximately 90 degrees F, cooling temperatures are not monitored. Improper cooling temperatures were observed for this product. 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.
• The person in charge provided a bimetallic stem thermometer, sensor was not visible upon inspection. Ensure a thin-probed food thermometer is purchased to monitor internal temperatures of thin-massed foods. Corrective Actions: Provide a temperature measuring device with a suitable small-diameter probe that is designed to accurately measure the temperature in thin foods such as meat patties and fish filets.
• The person in charge could not provide a QT-10 test kit to monitor Quaternary Ammonium (Steramine) sanitizer. Sample test kit was provided during the inspection. 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.
• Observed hot water at the handwashing and 3-vat sink approximately 85 degrees F. Instructed the operator to heat water on the flattop grill to 110 degrees F or higher for wash and rinse basins. Hot water capacity needs to be evaluated. Hot water was checked after the hot water heater was on for a period of time. Observed less than half of fresh water tank filled with water, ensure adequate water supplies are available to meet peak demands. The operator had bottled water which could be heated for warewashing and is operating approximately 4 hours. Corrective Actions: Water must be available and of sufficient quantity to meet the demands at the establishment's busiest tiems.
• The person in charge could not provide food grade hose, reported the hose is held offsite. Ensure food grade hose is available for review during inspections. Corrective Actions: A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to Law.
• The person in charge could not provide hose bibb backflow preventer, reported it is held off site. Ensure backflow preventer is available during inspections. Corrective Actions: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.

Milagrito Restaurant LLC, 10705 Courthouse Road 102, Fredericksburg, VA 22407

Date inspected: Feb. 16

Total violations: 13

• The person in charge is not monitoring employees in ensuring that the equipment is being sanitized after being cleaned in the dish machine and the 3 compartment sink. Also the person in charge is not ensuring that the hand washing sinks are properly equipped with soap and paper towels and making sure that proper cooling methods are being used. Corrective Actions: The person in charge is responsible for monitoring proper cooling techniques, proper sanitization of equipment and making sure that the hand sinks have soap and paper towel.
• Observed that employees are using plastic cups without handles to dip into drink mixes. The cups were being left in the drinks containers. Cups were removed from containers. Mixes were voluntarily discarded during inspection. Corrective Actions: Provide suitable ladles for dipping into drink mixes to avoid hand contact with the liquid.
• There was no paper towel at the sink in the kitchen, Paper towel was provided during inspection. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• There was no soap at the hand sink in the kitchen. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• The equipment being cleaned in the dish machine and and in the 3 compartment sink were not being sanitized. Both containers that hold the sanitizer were empty. New bottles were provided during inspection. Corrective Actions: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
• The cutting boards along the prep unit were observed stained. Boards were taken to the 3 compartment sink to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed a large pot of beans measuring 90'F. Beans were placed in the walk in cooler to cool overnight. Beans were voluntarily discarded during inspection. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
• The methods used for cooling were not adequate. Observed a large pot of beans that had been cooked the previous day that measured 90'F. Proper cooling methods were discussed with the person in charge. 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.
• The doors of the walk in cooler and the walk in freezer will not seal shut. Also, the shelving under the prep tables are covered with rust and is no longer cleanable. Corrective Actions: Repair the doors to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The following non-food contact surfaces were observed in need of cleaning: 1-the shelving above the 3 compartment sink, 2-the knife rack. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• A direct connection exists between the drain line of the sanitizing basin of the 3-vat sink and the sewer line. 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.
• The floors throughout the facility (especially under the equipment) need to be cleaned. Corrective Actions: Keep the floors clean to prevent harborage and breeding conditions for rodents and insects.
• The ventilation hoods over the cook's line were observed soiled. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Fredericksburg Convention Center, 2371 Carl D. Silver Parkway, Fredericksburg, VA 22401

Date inspected: Feb. 16

Total violations: 3

• Observed the handwashing sink in the kitchen and the toilet rooms only reached a temperature of 61-63 degrees F (it should be 100 degrees F). The three-compartment sink also only reached 63 degrees F (it should reach 110 degrees F. The person in charge will have a technician check the water heater. Corrective Actions: Handwashing sink shall be equipped to provide water at a temperature of at least 100°F (38°C) through a mixing valve or combination faucet.
• Observed the hot water sanitizing dish machine only reached 152 degrees F on EHS temperature plate, and 165 degrees F on the machine's gauge. The person in charge said that he will call a technician out. They will use the quaternary ammonium sanitizer until the unit is fixed. Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Hot water sanitizing must reach a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator.
• Observed the following non-food contact surfaces of equipment: 1. the gaskets for the walk-in cooler in the loading deck area and reach-in cooler in the concession area; and 2. the interior of equipment, including the not in use equipment.Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Minnieland #54, 1420 Central Park Blvd #110. Fredericksburg, VA 22401

Date inspected: Feb. 15

Total violations: 5

• Observed the interior surfaces of the microwave require cleaning. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• Observed the blade of the can opener and the inside surfaces and racks of the oven require cleaning. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
• Observed the only food employee working without 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.
• Observed the person in charge provided test strips taht expired on November 2023. 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 shelving above the 3 compartment sink soiled to the touch and shelving inside the reach in coolers require cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Comfort Inn Ruther Glen, 24058 Welcome Way Dr, Ruther Glen, VA 22546

Date inspected: Feb. 15

Total violations: 1

• Consumer self-dispensing bulk food bin containing cereal is not properly labeled. Corrective Actions: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.

Fredericksburg Assisted Living, 3902 Plank Road, Fredericksburg, VA 22407

Date inspected: Feb. 15

Total violations: 1

• Observed the vent hood filters soiled. I discussed taking the filters out to clean them with the person in charge. 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.

Laurita's Chicken, 10621 Courthouse Road, Fredericksburg, VA 22407

Date inspected: Feb. 15

Total violations: 1

• Observed the kitchen ceiling tiles are porous and not smooth and easily cleanable. Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.

Hampton Oaks Elementary School, 107 Northampton Blvd, Stafford, VA 22554

Date inspected: Feb. 15

Total violations: 1

• Observed a food employee place a cardboard box outside the back door, touching the handle, wearing disposable gloves and then proceed to don new gloves to engage in food preparation tasks. Instructed food employee 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.

Dunkin Donuts/Baskin Robbins, 2203 Plank Road Suite #101, Fredericksburg, VA 22401

Date inspected: Feb. 15

Total violations: 1

• Observed the following non-food contact surfaces of equipment soiled: 1. the outside glass and metal handles of the front ice cream freezers; 2. the outside of the doors of the reach-in coolers and ovens; 3. the two inside doors of the back reach-in coolers. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Crown Catering Service, 6376 Patriot Highway 204, Spotsylvania Courthouse, VA 22553

Date inspected: Feb. 15

Total violations: 2

• The 3 compartment sink needs to be re-sealed to the wall. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• The outer surfaces of the 3 door reach in cooler and other equipment in the kitchen 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.

H.H. Poole Middle School, 800 Eustace Road Stafford, VA 22554

Date inspected: Feb. 15

Total violations: 1

• Observed the following held at improper temperature on the serving line: 1) yogurt in a plastic container (43 degrees F) and wrapped string cheese (43 degrees F). Items were put out 1 1/2 hour prior. Person in charge placed items in the walk in cooler for quick chill. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.

Sheetz #532, 2807 Lafayette Blvd., Fredericksburg, VA 22408

Date inspected: Feb. 14

Total violations: 2

• Observed all time/temperature control for safety (TCS) foods stored at the front raw. closest to open air ,cold holding at improper temperature (43-47 degrees F) for over 12 hours in the "M.T. go!" #1 near cashier, in the "M.T. go!" #2 near the ordering touch screens, and the "U shaped" grab and go refrigerators in the retail area. List of foods is attached. PIC discarded the foods. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed the following: 1) a water hose connected to a Y connector at the mop sink without a back flow prevention device or an air break, 2) an equipment used to rinse the pitchers in-between usage that was directily connected to the water faucet. Person in charge will cut the hose at the mop sink to be one inch above flood level rim and will order a back flow prevention device for the rinse equipement. Corrective Actions: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb (threaded faucet) if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law by: 1. Providing an air gap as specified under 12VAC5-421-2200;P or 2. Installing an approved backflow prevention device as specified under 12VAC5-421-2210.

El Jimador Azteca, 560 Celebrate Virginia Parkway Suite 109, Fredericksburg, VA 22406

Date inspected: Feb. 14

Total violations: 2

• Observed improper disclosure on the menu, no asterisk advising customers of the risk of having undercooked foods next to steak which may be cooked to order. Corrective Actions: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods offered raw or undercooked and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
• Observed unlabeled spray bottle on shelving by the dishwasher. The person in charge was unsure of the contents and discarded for safety. Corrective Actions: Properly label working containers of toxic items with the common name.

Le Grand Cru Catering, 275 Decatur Road, Stafford, VA 22554

Date inspected: Feb. 14

Total violations: 12

• Person in charge could not provide documentation on the training on 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.
• Person in charge could not provide bodily fluid cleanup procedures. 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 raw steak stored next to RTE foods on a shelve in the walk-in cooler. Item was relocated. Corrective Actions: Food shall be protected from cross contamination by: 1) Except as specified in subdivision 1 d of this subsection, separating raw animal foods during storage, preparation, holding, and display from: a. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. b. Cooked ready-to-eat food. c. Fruits and vegetables before they are washed. d. Frozen, commercially processed, and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
• Observed the interior ceiling of ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed ribs held in a hot holding box at 106 degrees F. The ribs were in the unit for about 1 hour. The unit was not turned on. Person in charge turned on unit and reheated the ribs to 165 degrees F. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• Observed the following TCS foods held at improper temperature in the prep unit on the cookline: cut lettuce (46 degrees F), sliced cheese (47 degrees F), shredded cheese (43 degrees F). The items were held in the unit for 4 1/2 hours. Items were voluntarily discarded. Recommended the use of stainless steel containers. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed wiping cloth bucket on a food prep table and another bucket near clean dishes. Wiping cloth buckets were relocated. Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by 1) Separating the poisonous or toxic materials by spacing or partitioning. 2) Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This subsection does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• Observed insect repellent spray and device located in the ware wash area. Items were removed. Corrective Actions: Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. Insect control devices shall be installed so that: 1) The devices are not located over a food preparation area. 2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed food employees not wearing hair restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• Observed all the cutting boards throughout the kitchen heavily scratched 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 non-food contact surfaces in need of cleaning: 1) shelving throughout. 2) up-splash of coffee machine. 3) interior and exterior of all equipment. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the following in need of cleaning throughout the kitchen: 1) floors. 2) ceilings. 3) walls. 4) floor drains. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

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