Fredericksburg Restaurant Inspections: Moldy Bread, Soiled Ice Machine

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. 31 and Feb. 7.

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:

Firehouse Subs, 1036 Warrenton Rd., Fredericksburg, VA 22406

Date inspected: Feb. 7

Total violations: 8

• Person in charge could not provide training on 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 cardboard boxes in front of front hand sink. Boxes were removed. Corrective Actions: 1) A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2) A handwashing sink shall not be used for purposes other than handwashing 3) An automatic handwashing facility shall be used in accordance with manufacturer's instructions
• Observed the interior of microwave in need of cleaning. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• Observed food employees not wearing hair restraints. Corrective Actions: Food employees shall keep their fingernails trimmed, filed, and maintained so that edges and surfaces are cleanable and not rough.
• Observed both hand sinks and 3-comp sink in need of caulking. 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.
• 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 in need of cleaning throughout the kitchen: 1) exterior and interior of all reach in units. 2) shelving in the warewash area. 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) walls. 2) floors. 3) basin of mop sink. 4) floor drains. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Curry & Kabob House - Indian Cuisine, 137 Spotsylvania Mall Dr, Unit #8008, Fredericksburg, VA 22407

Date inspected: Feb. 7

Total violations: 1

• Observed the sanitizer being used, LA's Totally Awesome Bleach Scented, was not for use with food contact surfaces. The person in charge went out, purchased, and brought back Chlorox bleach that was for use on food contact surfaces. Corrective Actions: Only use sanitizers, on food contact surfaces, that have instructions showing that they can be used on food contact surfaces.

China Garden, 17010 Dahlgren Rd, #3, King George, VA 22485

Date inspected: Feb. 7

Total violations: 6

• 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 several knives and cleavers hanging above the 3 compartment sink that were soiled and cutting boards along the prep units were heavily stained. All items were taken to the dishroom to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed a heavy layer of ice and frost inside of the chest freezer, therefore it no longer cleanable. Corrective Actions: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The following non-food contact surfaces were observed soiled: 1-the exterior of the bulk storage bins, 2- the shelves above the expo station, 3- the wire shelving throughout the kitchen. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The walls in the kitchen, especially behind the slicer were observed soiled. Corrective Actions: Maintain physical facilities in a clean condition.
• The filters in the ventilation system over the cook's line were observed covered in soil and grease. Corrective Actions: Clean the filters at regular intervals to prevent them from becoming sources of contamination.

Little Caesars 3207-02, 10661 Courthouse Road, Fredericksburg, VA 22407

Date inspected: Feb. 7

Total violations: 2

• Facility could not provide a signed employee health 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 transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus.
• 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. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request. Once time is implemented as a control measure for time/temperature control for safety (TCS) food, no other measures may be substituted.

Battlefield Restaurant, 1018 Lafayette Blvd, Fredericksburg, VA 22401

Date inspected: Feb. 6

Total violations: 6

• Observed the interior of the microwave requires cleaning. Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
• Observed the main handsink and mens bathroom handsink needs recaulking. 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 the prep station cutting board needs resurfacing or replacing, it was heavily stained/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.
• Observed person in charge provided a chlorine test kit but is using a quaternary ammonium sanitizer at the 3 compartment sink. Corrective Actions: A test kit or other device that accurately measures the concentration in mg/L (ppm) of sanitizing solutions shall be provided and readily accessible for use.
• Observed the following non food contact surfaces that require cleaning: 1. upsplash of the coffee brewer-cleaned during the inspection 2. inside surfaces of the coolers. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the facility does not have a mop sink in the facility. Facility went through a change of ownership year prior. EHS discussed the requirement and need of a mop sink. Person in charge will work towards installing a mop sink in the facility. Corrective Actions: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilets and urinals shall not be used as a service sink for the disposal of mop water and similar liquid waste.

Hampton Inn & Suites Fredericksburg, 4800 Market Street, Fredericksburg, VA 22408

Date inspected: Feb. 6

Total violations: 1

• Facility was unable to provide a certified food protection manager. Person in charge ServSafe certificate expired 8/20/23. Corrective Actions: Corrective Actions: At least one employee with suprvisory 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.

Gourmeltz, 10013 Patriot Hwy #117, Fredericksburg, VA 22407

Date inspected: Feb. 6

Total violations: 9

• Observed tubes of ground beef stored over bagged break in the walk in cooler. During the inspection the bread was relocated. 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.
• Observed the high temperature dishwasher is not adequately sanitizing food contact equipment. After 6 cycles observed the surface sanitization at 151.2 degrees F when measured with an irreversible registering temperature indicator (thermoplate). During the inspection the operator contacted a technician and was instructed to set-up and use the 3 compartment sink to wash and sanitize equipment. Observed equipment in the dishwasher during the inspection. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• Observed soiled can opener which was not used prior to inspection. Can opener was removed for cleaning. Corrective Actions: Clean equipment in contact with non-TCS foods whenever contamination may have occurred.
• Observed gaps around conduit cables through the ceiling and in wall under the tea dispenser and soda machine in the dining room. Corrective Actions: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors.
• Observed two male employees preparing foods without beard restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• Observed multiple cutting boards on wire shelving scratched and scored. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• Observed the warewashing handsink, dishwasher drainboards, prep sink and stainless steel wall of the mop sink are not sealed to the adjacent walls. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed the following nonfood contact surfaces in need of cleaning: Upsplash of heated warmers, vents on top of prep cooler #2, wire shelving and backsplash of soda machine. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed floors under equipment in the prep area, walls under equipment, ceiling tiles throughout and caulking at the 3 vat sink are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Wendy's Store #10802, 9910 Southpoint Parkway, Fredericksburg, VA 22407

Date inspected: Feb. 6

Total violations: 2

• Observed the following time/temperature control (TCS) foods hot holding at improper temperatures for less than two hours: 1) hamburger patties in hot holding well by grill (121-128 degrees F), 2) Cut chicken (128-131 degrees F) in hot holding station on top of cold well across from the ice machine. Chicken was discarded - hamburger will be cut to make chili and re-heated to 165 degrees F within 2 hours. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
• Observed the following time/temperature control (TCS) foods cold holding at improper temperatures for less than two hours: 1) shredded cheese (49 degrees F), 2) blue cheese crumbles (48 degrees F) in the top of cold well across from the ice machine. The foods were relocated to the walk in cooler to cool to 41 degrees F in two hours. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.

Grizzly Grill & Deli, 10000 Germanna Point Drive, Fredericksburg, VA 22408

Date inspected: Feb. 5

Total violations: 1

• There was no backflow prevention device on the water line to the coffee maker. Device was installed during inspection. 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.

F.O.E. Wayne D. Clark Aere 4488, 2055 Richmond Highway, Stafford, VA 22554

Date inspected: Feb. 5

Total violations: 6

• Person in charge could not provide certification on food protection management training. 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 the interior back of ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The back hand sink and bottom of both restroom toilets need re-caulking. 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 the following non-food contact surfaces in need of cleaning: 1) exterior of fryers. 2) exterior of reach in cooling units. 3) interior of reach in freezers. 4) 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 poor repair: 1) gaps in ceiling tiles throughout the facility. 2) holes in ceiling tiles. Corrective Actions: The physical facilities shall be maintained in good repair.
• Observed the following in need of cleaning throughout the kitchen: 1) floors. 2) walls. 3) ceilings tiles. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Mama's Pizza, 5028 Plank Road, Fredericksburg, VA 22407

Date inspected: Feb. 5

Total violations: 3

• Employee was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided an employee health policy sample for the employees to read and sign. Corrective Actions: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissible through food, such as E. coli, Salmonella Typhi, Shigella, Hepatitis A, and Norovirus.
• Observed the following equipment in poor repair: 1. Handles on prep cooler and 3-door reach-in freezer are broken 2. Pizza oven is currently not working. Corrective Actions: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• Observed the following nonfood contact services in need of cleaning: 1.shelving 2.enterior of cooking equipment 3.interior of cooling equipment. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

F.O.E. Wayne D. Clark Aere 4488, 2055 Richmond Highway, Stafford, VA 22554

Date inspected: Feb. 5

Total violations: 6

• Person in charge could not provide certification on food protection management training. 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 the interior back of ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The back hand sink and bottom of both restroom toilets need re-caulking. 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 the following non-food contact surfaces in need of cleaning: 1) exterior of fryers. 2) exterior of reach in cooling units. 3) interior of reach in freezers. 4) 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 poor repair: 1) gaps in ceiling tiles throughout the facility. 2) holes in ceiling tiles. Corrective Actions: The physical facilities shall be maintained in good repair.
• Observed the following in need of cleaning throughout the kitchen: 1) floors. 2) walls. 3) ceilings tiles. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Salem Elementary School, 4501 Jackson Road, Fredericksburg, VA 22407

Date inspected: Feb. 5

Total violations: 1

• Facility does not have a employee that is a certified for 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.

Vocelli Pizza, 7008 Salem Fields Blvd, Fredericksburg, VA 22407

Date inspected: Feb. 5

Total violations: 21

• The operator could not provided verification employees have been trained on an employee health policy. Sample policy was provided. Observed unsigned policy attached to the wall by the cash register. 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 operator could not communicate food borne illnesses requiring reporting or could communicate the correct exclusion/restriction from work when experiencing vomiting and diarrhea. Environmental Health Staff reviewed requirements/illnesses 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.
• The person in charge could not provide clean-up procedures for vomiting and diarrheal events. Sample written procedures were provided during the inspection. Corrective Actions: Provide procedures for employees to follow wheb responding to a vomiting or diarrheal event that involves the discharge of vomitus or fecal matter onto surfaces in the food establishment.
• Observed bucket in the basin of the warewashing handsink. Bucket was removed during the inspection. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Hot water is turned off at the employee toilet room handsink, only cold water is working. Contact plumber for repairs. Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• Through discussion with the operator the prep tables in contact with pizza dough are being sanitized only, absence of wash and rinse step. Instructed the operator food contact equipment is required to be washed and sanitized. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the only cutting board and food thermometer soiled. Equipment was removed for cleaning. Corrective Actions: Food contact equipment shall be clean to the sight and touch.
• Observed cut lettuce in a container on top of a prep table at 59 degrees F. The operator reported this should have been in refrigeration and discarded the item. The lettuce was removed from refrigeration at 10:3.0 a.m. and was discolored. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Absence of date marking system for TCS foods held longer than 24 hours in the food establishment. Observed the facility does have day stickers on shelving. Implement a date marking system for ready-to-eat TCS foods held longer than 24 hours in the food establishment. The operator could not communicate when TCS foods in refrigeration were prepped but reported it was likely within the past 2-3 days. 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.
• Observed an unlabeled chemical spray bottle. The person in charge was not sure if it was degreaser or Chlorine. The spray bottle was removed to the 3 compartment sink to be discarded. Corrective Actions: Properly label working containers of toxic items with the common name.
• Observed chemical spray bottle of Quaternary Ammonium sanitizer exceeding 400 ppm when testing with a test kit. The operator reported the sanitizer is used to sanitize prep tables in contact with food. During the inspection the spray bottle was diluted to achieve a concentration of 300 ppm. 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 a box of Excedrin and migraine cooling patches stored on wire shelving over packaged foods. During the inspection the medications were placed in a first aid kit. Corrective Actions: Medicines that are in a food establishment for the employees' use shall be properly labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• Observed prepackaged lemon cake and tiramisu in the beverage reach in cooler are not labeled to identify the manufacturer, ingredients, allergens and weight. Absence of any labeling from the manufacturer. Corrective Actions: Packaged Food shall comply with standard of identity requiremens in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319.
• Observed the back door is not self-closing and tight sealing. Also observed gap along the bottom of the door. Corrective Actions: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. 4. Air curtains that blow downward at sufficient velocity to prevent flying insects entry 5. Screening small enough to prevent insect entry. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• Observed all handwashing sinks are not sealed to the adjacent walls. Corrective Actions: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
• Observed the following in poor repair: Significant ice build-up under tubing in the walk in freezer which also had duct tape around it. Observed ice on the floor in the walk in freezer. Also observed the thin-probed thermometer is bent. Foods were not being stored under the ice build-up. Corrective Actions: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• The person in charge provided QT-10 test but absence of Steramine (Quaternary Ammonium) sanitizer. The facilty had bleach (Chlorine) sanitizer, however, the test kit was discolored. Provided sample Chlorine test kits to use until new test kit is purchased. Ensure correct sanitizer test kit is available for review during inspections. Corrective Actions: Obtain a sanitizer test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• Observed shelving throughout the facility in need of cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed the employee toilet room door is not self-closing. The door requires to be manually closed when not in use. Observed the toilet room open during the inspection. Corrective Actions: Completely enclose toilet room and/or provide a tight-fitting and/or self-closing door.
• Observed the following in poor repair: Coving is separating near the 3 vat and mop sinks, cracked floor tiles by the 3 vat sink and ceiling tile frames have accumulation of rust-like material which affects the cleanability. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed HVAC vents throughout the facility and vents in the employee toilet room have a build-up of dust. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Aladin Mediterranean Kitchen, 9901 Southpoint Parkway, Fredericksburg, VA 22407

Date inspected: Feb. 5

Total violations: 1

• Observed three containers of cooked potatoes (48-51 degrees F) stored overnight in the walk in cooler. Items were discarded. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.

Fredericksburg Field House, 3411 Shannon Park Drive, Fredericksburg, VA 22408

Date inspected: Feb. 3

Total violations: 20

• Person in charge was unable to provide verification that training concerning Employee Health had been provided to employees. A sample Employee Health Policy was left with the person in charge. 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.
• The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. A sample clean-up procedure was left with the person in charge. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
• Throughout the whole inspection, no handwashing was observed as employees entered establishment and served customers drinks and other items. Employees were instructed to wash hands before serving customers or handling food. 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.
• The was no soap available at the hand sinks in the kitchen. Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
• Observed many bottle tops and a wire brush in the kitchen hand sink. Items were removed during inspection. Corrective Actions: A handwashing sink may not be used for purposes other than hand washing.
• Found two packages of hot dog buns and two loaves of bread with mold on them in the reach in cooler. Items were voluntarily discarded during inspection. Corrective Actions: Ensure food is safe and unadulterated.
• Observed unwrapped/uncovered sliced and shredded cheese in the prep unit. Items were covered during inspection. Corrective Actions: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• Found several stainless steel bowls and pans on the clean pan cart that were soiled. Items were taken to the 3 compartment sink to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The interior of the ice machine, the ice bucket and scoop were observed soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed a spray bottle of fabric freshener stored on a soda box. Bottle was removed during inspection. Corrective Actions: Store containers of fabric freshener in an area that is not above food, equipment, utensils, linens or single service items.
• Observed a large pan of waste grease/oil under the flattop grill. The oil provides harborage conditions for pests. Corrective Actions: Dispose of oil and do not store uncovered oil in the facility.
• Observed a bulk bag of popcorn stored on the floor near the dry storage shelves. Corrective Actions: Elevate food storage onto approved shelving with minimum 6" legs or casters.
• Did not observe employees wearing hair or beard coverings in kitchen. 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. 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 if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• The cutting board along the prep unit is heavily scored and is not able to be cleaned. Corrective Actions: Repair the cutting board to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The caulking along the 3 compartment is missing. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• The following non-food contact surfaces are in need of cleaning: 1- the interior and the exterior of the cabinets on the serving line, 2- all of the hand sinks, 3- the chemical dispensers near the 3 compartment sink, 4- the interior of the ice bucket, 5- the interior and exterior of the hot holding cabinet, 6- the wall-mounted monitor in the kitchen, 7- inside of the prep unit, 8-the exterior of all deep fryers, 9- the side of the flattop grill, 10- the front of the pizza oven, 11- inside and outside of the line reach in freezers, 12- the outer surfaces of the beverage dispensers on the serving line, 13- the vents on the ice machine, 14- the power strips on the front serving line. IN GENERAL, ALL SURFACES IN THE FOOD ESTABLISHMENT ARE IN NEED OF A THOROUGH CLEANING. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• Observed the following: 1-the drain is leaking under the hand sink on the serving line, 2-the 3 compartment sink faucet will not completely shut off, 3- the carbonator under the serving counter is leaking. Corrective Actions: Maintain all plumbing systems in proper working order.
• The baseboard under the 3 compartment sink is missing and needs to be replaced. Corrective Actions: Maintain the facility in good repair.
• The following physical facility items were noted in need of cleaning: 1- the walls throughout the facility, 2- the floors throughout the facility (especially under equipment), 3- the ceilings throughout the facility. IN GENERAL, THE ENTIRE FOOD FACILITY IS IN NEED OF A DEEP CLEANING. Corrective Actions: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
• The ventilation hoods and the filters in them were observed heavily soiled. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

The Cove at Lake Anna, 6320 Belmont Rd, Mineral, VA 23117

Date inspected: Feb. 2

Total violations: 7

• Observed the interior of both micowave 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 deli slicer soiled. Through discussion with the person in charge the slicer had not been used the day of the inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed the following foods inside prep cooler(4) holding at improper temperatures : 1.Cooked pasta made on 1/29 at 49 degrees F 2.Shrimp salad made on 1/28 at 43 degrees F 3.Potato salad made on 2/1 at 47 degrees F 4. Pico de gall made on 2/1 at 44 degrees F 5. Raw shrimp 2/1 at 45 degrees F All foods were stored inside the prep cooler over night. Foods were voultarly discarded during the inspection. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed improper thawing of raw shrimp and raw Mahi fish at 53 degrees F inside the two comparment submerged in water method. Through discussion with the person in charge foods were place in the two comparment sink at 10:00 am. Foods were relocated to the walk-in cooler during the inspection. Corrective Actions: Time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; 2. Completely submerged under running water: a. At a water temperature of 70°F (21°C) or below; b. With sufficient water velocity to agitate and float off loose particles in an overflow; and c. For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C); or d. For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under 12VAC5-421-700 A or B to be above 41°F (5°C) for more than four hours including: (1) The time the food is exposed to the running water and the time needed for preparation for cooking; or (2) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: a. Cooked as specified under 12VAC5-421-700 A or B or 12VAC5-421-710; or b. Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.
• Observed several ceiling tiles missed placed and missing tiles throughout the facility. Corrective Actions: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings; 2. Closed, tight fitting windows; and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• Observed a insect control strip device l with dead insects ocated above soda boxes. Strip was removed and discarded during the inspection. Corrective Actions: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
• Observed the following equipment in poor repair: 1. Prep cooler(4) cold holding at 48 degrees. EHS discussed with the person in charge not using equipment until repaired. (corrected) 2. Interior of walk-in freezer has ice build up heavily 3.Gaskets on walk-in freezer are in poor repair and preventing the door from closing tightly. Corrective Actions: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.

Arby's, 164 Warrenton Road, Fredericksburg, VA 22405

Date inspected: Feb. 2

Total violations: 2

• Observed food employees not properly 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 the following in need of cleaning: 1) exterior of fryers. 2) exteriors of fry warmers. 3) exterior of coolers. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Peanut's Steak and Seafood, 6330 Morris Road, Spotsylvania, VA 22551

Date inspected: Feb. 2

Total violations: 2

• 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 employees working in the kitchen without proper brear guards. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.

Elk's Lodge #0875, 11309 Tidewater Trail, Fredericksburg, VA 22408

Date inspected: Feb. 2

Total violations: 14

• 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.
• The interior surfaces of the ice machine and the can opener blade were observed soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The following food contact surfaces were observed soiled: 1-the buffalo chopper, 2- the food slicer, 3-all of the plastic food insert pans in the prep unit. All items were taken to the dish machine to be cleaned. Corrective Actions: Clean and sanitize these surfaces for food contact.
• The following cooking/baking equipment was observed soiled: 1- the char grill, 2- the interior of the ovens, 3- the interior of both microwave ovens, 4- the small portable deep fryer, 5- the small counter top steamer. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• Cream of turkey soup was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF); and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Observed large pot of soup that was made the day prior, still measured 54'F during inspection. Soup was voluntarily discarded during inspection. Corrective Actions: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
• Observed a large covered pot full of cream of turkey soup trying to cool in the walk in cooler. 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 squeeze bottles in the reach in cooler and the prep unit are not labeled. Corrective Actions: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• Observed silverware stored haphazardly in drawers in the kitchen. Corrective Actions: All single use and single service items should be presented so that only the handles are touched by employees or by self service customers. Lip contact surfaces should have original individual wrapper intact.
• The wood shelves in the dry storage area need to be re-painted. Corrective Actions: Repaint the shelving so that is is smooth and easily cleanable.
• The following non-food contact surfaces are in need of cleaning: 1-the trash cart, 2- the interior of the deep fryer cabinets, 3- the knife racks, 4- the small deep fryer, 5- the interior of the prep cooler. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed many unnecessary items items such as holiday decorations, unused plastic containers and other items including a non-functioning reach in cooler in the kitchen. Corrective Actions: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• The floor tiles throughout the kitchen are cracked and discolored. Corrective Actions: Replace the floor so it is: (1) Smooth, durable, and easily cleanable for areas where food establishment operations are conducted; (2) Closely woven and easily cleanable carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture.
• The following physical facilities are in need of cleaning: 1- The ceilings throughout the kitchen, 2- the floor of the walk in cooler. Corrective Actions: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
• The HVAC vents in the ceiling of the kitchen and the hood filters over the deep fryers and the char grill are in need of cleaning. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

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

Date inspected: Feb. 2

Total violations: 12

• Person in charge could not provide verification of employee health training. Sample policy provided during the inspection .Corrective Actions: The person in charge (PIC) must inform employees and conditional employees of their responsibility to report in accordance with law, to the PIC, information about their health and activities as they relate to diseases transmissible through food.
• The person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Sample written procedures using Chlorine bleach were provided. Corrective Actions: Provide procedures for employees to follow wheb responding to a vomiting or diarrheal event that involves the discharge of vomitus or fecal matter onto surfaces in the food establishment.
• Observed milk spoiled in the prep cooler, milk was chunky when poured into a cup. A food employee voluntarily discarded the milk. Corrective Actions: Ensure food is safe and unadulterated.
• Observed ice scoop stored on top of the ice machine and mortar and pestal used to grind herbs soiled to the sight. Equipment was removed for cleaning. Corrective Actions: Clean equipment in contact with Non-TCS foods anytime contamination may have occurred.
• Through discussion with a food employee the frothing wand for hot beverages is cleaned and sanitized once every five hours. Instructed the person in charge the equipment is required to be cleaned and sanitized at least once every four hours. Corrective Actions: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
• Observed container of heavy cream (44 degrees F) cold holding at improper temperatures overnight inside the prep cooler. A food employee voluntarily discarded the container and the temperature of the unit was turned down. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed opened containers of almond and oat milk which were not labeled to identify the date of opening or discard. A food employee reported the containers were opened on 1/30/24 and placed a date on the package. 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.
• Observed in house packaged teas and herbs are not labled to include the facility address and telephone number. 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.
• Seal employee toilet room and junction between the wall and ceiling in the employee toielt room. Corrective Actions: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• The facility uses Steramine sanitizer and provided a Chlorine test kit. Provided sample test kit strips during the inspection. Purchase QT-10 sanitizer test kit. Also discussed purchases disinfecting bleach since the facilty has valid Chlorine test kit. If Chlorine sanitizer is used dilute to 50 - 100 ppm.Corrective Actions: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• Observed the employee toilet room door is not self-closing; gap observed when door self-closes. Corrective Actions: Completely enclose toilet room and/or provide a tight-fitting and/or self-closing door.
• Observed damaged and falling ceiling tiles in the back storage room. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Children of America Lee's Hill, LLC, 4555 Empire Court, Fredericksburg, VA 22408

Date inspected: Feb. 1

Total violations: 2

• Facility could not provide a certified food protection manager. Corrective Actions: Ensure at least one person in charge of the establishment acquire a valid FPMC. Certification must be available for observation by the public.
• Facility was unable to provide written procedures for the clean-up of vomiting or diarhea event. EHS provide a handout to the person in charge. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.

Starbucks Coffee #24478, 1609 Emancipation Hwy, Fredericksburg, VA 22401

Date inspected: Feb. 1

Total violations: 1

• Observed the floors under equipment, cabinets, and customer pick up counter soiled. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Del Campo Restaurant, 52 Foreston Woods Dr #107-108, Stafford, VA 22554

Date inspected: Jan. 31

Total violations: 1

• Observed the ceiling tiles located above the cold holding well in the front of the house and in the women's restroom are absorbent, non smooth, and not easily cleanable. Corrective Actions: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.

Merit School of Garrisonville #3, The, 664 Garrisonville Road, Stafford, VA 22554

Date inspected: Jan. 31

Total violations: 1

• Observed the can opener in need of cleaning. Item was taken to the 3-comp sink for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.

China Wong, 6340 Patriot Hwy, Spotsylvania Courthouse, VA 22551

Date inspected: Jan. 31

Total violations: 5

• Observed employee handling their cell phone, then handle to go containers. Instructed employee to wash their hands after handling cell phone. 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 tasks.
• Observed employee washing their hands at the 3 compartment sink. Instructed employee to wash their hands in the hand sink only. Corrective Actions: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, utensil washing, or disposing of mop water.
• Observed the following non-food contact surfaces in need of cleaning: 1- the interior of the deep fryer cabinets, 2- the exterior of the bulk storage cans, 3- the exterior of the display cooler by the deep fryers, 4- the exterior of the deep fryers. Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• The following physical facilities were observed soiled: 1-the walls throughout the kitchen, 2-the area behind the deep fryers. Corrective Actions: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
• Observed only 16 foot candles of light at the wok station. Corrective Actions: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Bravo!, 1 Towne Centre #3500, Fredericksburg, VA 22407

Date inspected: Jan. 31

Total violations: 3

• Observed meatballs hot holding at 130 degrees F, in the hot box. The person in charge voluntarily discarded the meatballs. Corrective Actions: Hot hold time/temperature control for safety (TCS) food at 135°F or above to inhibit the growth of harmful bacteria.
• Observed several plastic food containers stacked, on the clean dishes rack, while still wet. The person in charge relocated the items to the ware washing area. 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 the seals/gaskets of the doors on the reach-in coolers and the holder for the bar nozzles soiled. Corrective Actions: Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Dairy Queen Grill & Chill, 5115 Mudd Tavern Road, Woodford, VA 22580

Date inspected: Jan. 31

Total violations: 2

• The interior of the deep fryer cabinets and the side of the fry hot holding unit was observed soile with grime and debris .Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• Observed that the HVAC intake vents in the kitchen are heavily soiled. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

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