Fredericksburg Restaurant Inspections: Encrusted Pans, Chemical Sprays

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. 8 and Feb. 13.

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:

Little Caesars 3207-004, 5713 Plank Road, Fredericksburg, VA 22407

Date inspected: Feb. 13

Total violations: 1

• Facility is using time as a public health control for their pizza sauce in pre portioned cups for purchase. Person in charge could not provide documents for using time as a public health control. EHS provided documents to the person in charge and signed during the inspection. Corrective Actions: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for time/temperature control for safety (TCS) food, no other measures may be substituted.

Fatty's Taphouse Seafood & Grille, 225 Garrisonville Rd, Stafford, VA 22554

Date inspected: Feb. 13

Total violations: 19

• Person in charge could not provide certification on the completion of food protection management course. 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.
• The hand sink next to the walk-in cooler was turned off due to a plumbing issue. The hand sinks in the men (75 degrees F) and women (60 degrees F) restrooms were less than 100 degrees F. PIC will call technician. Corrective Actions: A 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 no paper towels at the hand sink in the bar area. Person in charge placed paper towels. Corrective Actions: Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.
• Person in charge could not provide shellstock tags of the raw oysters stored in the walk in cooler for the past 90 days. Most recent tag was dated 9/24/2023. Corrective Actions: The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label as specified in subsection B of this section, by: 1) Using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label, as specified under subsection B of this section. 2) If shellstock are removed from its tagged or labeled container: a. Preserving source identification by using a recordkeeping system as specified under subdivision C 1 of this section. b. Ensuring that shellstock or shucked shellfish from one tagged or labeled container are not commingled with shellstock or shucked shellfish from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
• Observed food employee dip thin probe thermometer in wiping cloth bucket with sanitizer for two seconds then after wiped it with an alcohol wipe. The thermometer needs to be in sanitizer for one minute, based on the directions on the sanitizer bottle. Food employee re-sanitized thermometer. 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 the microwave on the expo line in need of cleaning. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• Observed the can opener in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed cooked ribs cooled down improperly to 43 degrees F in the walk-in cooler. The ribs were cooked the day before and left in the walk-in cooler overnight. The person in charge voluntarily discarded the ribs. The temperature of the walk-in cooler ranged from 40-42 degrees F, possibly impacting the cooling process. Corrective Actions: Cooked time/temperature control for safety food shall be cooled: 1) Within two hours, from 135°F (57°C) to 70°F (21°C). 2) Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less.
• Observed cooked mussels in a container in the reach in cooler with a date of 2/5 and noodles in a container in an upright reach in cooler with a date of 2/6. Both dates exceed 7 days. Both foods were voluntarily discarded. Corrective Actions: A food specified under 12VAC5-421-830 A or B shall be discarded if it 1) Exceeds either of the temperature and time combination specified in 12VAC5-421-830 A, except time that the product is frozen. 2) Is in a container or package that does not bear a date or day. 3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 12VAC5-421-830 A.
• Observed no asterisk, warning customers of the risk of consuming undercooked foods, next to made to order items on the menu for the eggs, oysters, and beef patties. Corrective Actions: 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 several chemical spray bottles not labeled with common name brand. Person in charge labeled the bottles.C orrective 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 a pest control strip on the floor in between the soda machine and counter in the kitchen. Device was removed. Corrective Actions: Poisonous or toxic materials shall be: 1) Used according to: a. Law and this chapter. b. Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. c. The conditions of certification, if certification is required, for use of the pest control materials. d. Additional conditions that may be established by the department. 2) Applied so that: a. A hazard to employees or other persons is not constituted. b. Contamination including toxic residues due to drip, drain, fog, splash, or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and for a restricted-use pesticide this is achieved by (1) Removing the items. (2) Covering the items with impermeable covers. (3) Taking other appropriate preventive actions. (4) Cleaning and sanitizing equipment and utensils after the application.
• 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.
• Per observation, lemons were being cut right after taking them out of a box they were delivered in. Per discussion with the food employee, the lemons are not washed and rinsed before they are cut. Corrective Actions: Except as specified in subsection B of this section and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
• Observed several stainless-steel containers on a shelf net to the 3-comp sink wet while stacked after being cleaned and sanitized. Corrective Actions: After cleaning and sanitizing, equipment and utensils: 1) Shall be air dried or used after adequate draining as specified in 40 CFR 180.940 before contact with food. 2) Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
• Observed rust on the shelving of the expo center and shelving throughout the kitchen. Corrective Actions: Equipment shall be maintained in a state of repair and condition.
• Observed no back flow prevention device on a hose with spray nozzle attached to a Y connecter.C orrective 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. 2) Installing an approved backflow prevention device.
• Observed the following in need of cleaning: 1) floors underneath equipment. 2) walls. 3) ceilings. 4) floor drains. 5) mop sink basin. 6) back door. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed gaps in the ceiling tiles throughout the kitchen. Corrective Actions: The physical facilities shall be maintained in good repair.

China King, 4191 Plank Road, Fredericksburg, VA 22407

Date inspected: Feb. 13

Total violations: 2

• On menu the seafood combination being offered includes crab in the descriptions. Observed in the reach-in freezer immation crab meat. Through discussion with the person in charge immation crab meat is whats being used for the seafood combination on the menu. EHS advised the person in charge to update menus including immation crab meat. Corrective Actions: Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
• Observed egg cartons beings used as liners on shevling and foil covering exposed pipes behind deep fryers and smoker. Corrective Actions: Nonfood-contact surfaces of equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorben.

Quality Inn & Suites, 23500 Welcome Way Drive, Ruther Glen, VA 22546

Date inspected: Feb. 13

Total violations: 7

• No disposable towels were provided a the hand washing sink in the kitchen. Towels were provided during inspection. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• Observed that the wash wash sink in the kitchen was blocked with dishes and other items. All items were removed during inspection. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• There was no soap at the hand sink in the kitchen. Soap was provided during inspection. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Consumer self-dispensing bulk food bin containing various cereals are not properly labeled. Nutritional information is not available. 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.
• Single-service and/or single-use articles are stored with the food contact surfaces facing upwards. Utensils were inverted during inspection. Corrective Actions: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
• The 3 compartment sink in the kitchen needs to be sealed to the wall and countertop. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• Observed a large hole in the wall below the 3 compartment sink in the kitchen. Corrective Actions: Seal the hole in the wall.

Camellia Colony of Chancellor's Village, 12100 Chancellors Village Ln, Fredericksburg, VA 22407

Date inspected: Feb. 13

Total violations: 8

• Observed raw unpasteurized shell eggs inside the reach-in cooler and walk-in cooler. Through discussion with the person in charge the unpasteurized eggs are being used for when residents ordering over easy eggs.EHS advised the person in charge to stop offereing under cooked over easy eggs until pasteurized raw shell eggs are available. Corrective Actions: Substitute raw eggs with pasteurized eggs or pasteurized liquid, frozen, or dry eggs or egg products in the preparation of RTE foods. Special food safety precautions must be taken in facilities that serve highly susceptible populations. It is necessary to protect those who are particularly vulnerable to foodborne illness and for whom the implications of such an illness can be dire.
• Facility is package glass ars of Zuppa Toscano soup for marketing purposes of new clients . Jars of soup to not bare a label of food allergen or nutrient content. EHS provided the regulations to the person in charge. Corrective Actions: Label information shall include the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.
• Observed numerous food employees not wearing hair restraints while preparing foods. 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.
• Seal hand sink to wall by cooking line. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• Observed serveal 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 numerous pots , pans and sheet pans heavily encrusted on the non food contact surface. 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 non food contact services in need of cleaning : 1. Interior of hot holding wells 2. Interior of ice cream freezer 3. Interior of plate warmer 4. Prep carts 5. Shelving 6. Upsplash of floor mixer. Corrective Actions: Maintain non-food-contact surfaces of equipment clean.
• Observed floors ,walls ceilings throughout the kitchen in need of cleaning. Including air vents and grout between the tiles. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food

McDonald's Restaurant #3258l, 5642 Plank Road, Fredericksburg, VA 22407

Date inspected: Feb. 12

Total violations: 4

• Observed the interior of the ice machine soiled. Corrective Actions: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
• Observed several food employees in kitchen area of food facility with jewelry or watches on wrists. Corrective Actions: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• Observed several food employees throughout the kitchen area of the food facility without proper hair restraints. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• Observed the following non food contact surfaces soiled : 1. Upsplash of milk shake machine, soda machine in dinning area and juice machine 2.Exterior of ice bin. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Shun Xing Chinese Restaurant, 50 Foreston Woods Dr Suite #106, Stafford, VA 22554

Date inspected: Feb. 12

Total violations: 16

• Observed food employee touch raw cabbage with bare hands without washing their hands after completing another task. The exposed cabbage was discarded. 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 TCS food in plastic containers without lids in the walk in cooler. Corrective Actions: Food shall be protected from cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.
• Observed raw chicken and hard-shell eggs stored on a shelf over RTE foods in the walk-in cooler. Items were removed. Corrective Actions: Food shall be protected from cross contamination by: 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 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.
• Per discussion with the person in charge, utensils on the cookline, that come in contact with TCS foods, are cleaned and sanitized every 6 hours. The utensils should be cleaned and sanitized every 4 hours. Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned: 1) Except as specified in subsection B of this section, before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. 2) Each time there is a change from working with raw foods to working with ready-to-eat foods. 3) Between uses with raw fruits and vegetables and with time/temperature control for safety food. 4) Before using or storing a food temperature measuring device. 5) At any time during the operation when contamination may have occurred.
• Observed the following food contact surfaces in need of cleaning: plastic containers located above the 3-comp sink and shelving in the reach in cooler where pork rolls are stored on. Plastic containers were placed at the 3-comp sink for re-cleaning and pork rolls were placed in a plastic container. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed a container of cut cabbage sitting out on the prep counter at 53 degrees F. The cabbage was put out 1 hour prior and was put in the walk-in cooler for a quick chill. Recommend using TIME. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed no date marking of RTE and TCS foods held in the walk-in cooler for more than 24 hours. Corrective Actions: Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be 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 the container is opened counted as day.
• Observed two chemical spray bottles without labels. Person in charge labeled the bottles. 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 outer openings when back door is fully closed. 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.39: 610 Observed RTE food stored in a plastic container on the floor of the walk-in cooler.Corrective Actions: Except as specified in subsections B and C of this section, 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 two plastic grocery bags used to store RTE and TCS foods in the walk-in cooler. Items were removed. Corrective Actions: Materials that are used in the construction of utensils and food-contact surfaces of equipment shall not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be 1) Safe. 2) Durable, corrosion-resistant, and nonabsorbent. 3) Sufficient in weight and thickness to withstand repeated warewashing. 4) Finished to have a smooth, easily cleanable surface. 5) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
• At the start of inspection, facility had no chemical sanitizer available. Employee went out to get bleach to use as chemical sanitizer. Corrective Actions: Cleaning agents that are used to clean equipment and utensils as specified under Article 6 (12VAC5-421-1770 et seq.) of this part shall be provided and available for use during all hours of operation.
• Observed the following non-food contact surfaces in need of cleaning: 1) interior of all equipment. 2) shelving throughout. 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: 1) floors. 2) walls. 3) ceilings. 4) mop sink basin. 5) floor drain. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed the hood filters 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.

Fas Mart #2, 2515 Salem Church Road, Fredericksburg, VA 22407

Date inspected: Feb. 12

Total violations: 8

• Person in charge could not provide an employee health policy. EHS provided a sample 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 the customer self service micowave is heavily soiled on the interior. Corrective Actions: Clean cooking and baking equipment a frequency necessary to ensure the protection and safe preparation of food.
• Through discussion with a food employee the flour being used to coat raw chicken that is not under cold holding is only being swifted once a day. EHS discussed with the employee swifting the flour every four hours.Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed two cases of 2% milk that had expired 1/11/24-1/29/24. MIlk was discarded during the inspection. 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 several sheet pans heavily encrusted on the non food contact surface. Corrective Actions: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
• Observed the following non food contact surfaces in need of cleaning: 1. Exterior of fryers 2. Shevling 3. Interior of walk-in cooler. Corrective Actions: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed the sprayer at the three compartment sink is leaking. During the inspection the maintenence fixed the leaking sprayer. Corrective Actions: Repair and maintain all plumbing components and fixtures in good repair.
• Observed ceilings , walls and floors (including under equiment in need of cleaning. Corrective Actions: Clean the physical facilities at times when foods are in protected storage and when food is not being prepared or served.

Dunkin, 150 Warrenton Road, Fredericksburg, VA 22405

Date inspected: Feb. 12

Total violations: 7

• Person in charge could not provide verification on the training of the training of 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 two chemical spray bottles hanging on a shelve over dry storage and single use articles. Items were removed. 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 food employees not wearing hair restraints. Corrective Actions: Food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed both hand sinks and 3-comp sink in need of re-caulking.C orrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) Spaced to allow access for cleaning along the sides, behind, and above the equipment. 2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1/32 inch or 1 millimeter. 3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed the chemical test strips used to test chemical sanitizer expired. 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) shelving throughout the kitchen. 2) interior of both ovens. 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 facility: 1) floors. 2) walls. 3) ceiling tiles. 4) mop sink basin. 5) floor drains. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Tipicos Reyes 503 (184-556 TM), 28 Castle Ct, Stafford, VA 22554

Date inspected: Feb. 10

Total violations: 1

• No quaternary ammonium test kit available onsite to test the concentration of the sanitizer solution that is used on food contact surfaces. Corrective Actions: Obtain an adequate test kit.

Zynda Apothecary, 1009 Princess Anne St, Fredericksburg, VA 22401

Date inspected: Feb. 9

Total violations: 1

• Observed with consultation with VDACS, the facility is packaging non-GRAS products which are considered dietary supplements. Owner was informed they need to be under inspection as manufacturer of dietary supplements. Also observed packaged powders are not honestly labeled to indicate the intended use. Environmental health staff compiled a list of products for retail sale and will research products to determine if they are GRAS. Corrective Actions: Food shall be safe, unadulterated and honestly presented.

La Delizia Pizza, 10041 Patriot Hwy, Fredericksburg, VA 22407

Date inspected: Feb. 9

Total violations: 1

• Observed in interior of the mixer bowl soiled. Through discussion with the person in charge the mixer was not used since the day prior to the inspection. The mixer bowl was removed to be cleaned during the inspection. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.

Chick-fil-A Garrisonville, 25 Dunn Drive, Stafford, VA 22554

Date inspected: Feb. 9

Total violations: 5

• Improper hand washing was observed. Observed a food employee touch personal belongings then rinsed their hands under running water for less than 10 seconds then they recontaminated their hands by touching the faucet handle surface of the handwashing sink near the ice machine. 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 all food employees in the front of the house without proper hair restraints. Person in charge provided hair nets to the employees during the inspection. 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 four tongs stored on the shelving unit above the three compartment sink that were dircetly in contact with a soiled hose and a wall that appeared to be soiled. Items were removed to be washed and sanitzed. Corrective Actions: Discontinue storage of clean equipment and utensils in areas subject to contamination.
• Observed a Y connector attached to a hose with a sprayer that was connected to the main water line at the mop sink without a proper backflow prevention device. Corrective Actions: Ensure a proper backflow prevention device is installed to the water hose.
• Observed the walls near the mop sink, prep sink, and 3 compartment sink in need of detaliled cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Don Julio Tequlas, 4611 Southpoint Parkway, Fredericksburg, VA 22408

Date inspected: Feb. 9

Total violations: 1

• Update menu asterisk for pichichi, molcalete, fajita texana and burritos. Person in charge has ordered new menus and will email EHS pictures when received. Corrective Actions: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".

A Taste of Elegance, LLC, 11513 Tidewater Trail, Fredericksburg, VA 22408

Date inspected: Feb. 9

Total violations: 1

• The cutting board(s) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Corrective Actions: Repair or replace the cutting boards to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.

Metro Diner, 2068 Plank Road, Fredericksburg, VA 22401

Date inspected: Feb. 8

Total violations: 10

• A food employee put on a new pair of gloves without first washing hands. Prior to, the employee had placed a raw burger patty on the grill, then went to touch the handles of the walk in cooler and handle of the oven. EHS brought this to the attention of the person in charge. Person in charge discussed the observation with the food employee. 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 one pan of mushrooms and one pan of cut up chicken stored in the walk in cooler uncovered. EHS discussed with the person in charge and foods were covered. Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
• Observed the upper surfaces of the ice machine soiled with black mold like growth. 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 a food employee working while not wearing a beard 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 sheet trays stacked that were still wet. Corrective Actions: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• Observed rusting on wire shelving throughout the facility. Corrective Actions: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
• Observed the following non food contact surfaces that require cleaning: 1. dry storage shelf 2. sides of fryers and cooking equipment on the line 3. handles of equipment. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed numerous sheet trays with an heavy build up of grime/grease. 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 follow facilities that require cleaning: 1.walls behind equipment 2. floors underneath and around equipment on the line 3. floors underneath the waffle making area. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following facilities in need of repair: 1.floors scratched in front of the low steamer 2. peeling ceiling tiles by an AC vent 3. caulking at all hand sinks and 3 compartment sink. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

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