Fredericksburg Restaurant Inspections: Sonic, J Brian's, Pho Huong

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. 20 and Feb. 26.

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:

Park Lane Tavern, 1 Towne Center Blvd. Suite #4100, Fredericksburg, VA 22407

Date inspected: Feb. 26

Total violations: 6

• Observed the kitchen dish machine and the bar dish machine sanitizer concentration at 0ppm chlorine, after multiple runs. The person in charge will have all dishes taken to the three-compartment sink to sanitize dishes until the machines are fixed. EcoLab was called to service machines. Corrective Actions: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
• Observed several "Hot Shot" pest control devices located in the bar area above and behind the sinks. The person in charge voluntarily discarded all devices. Corrective Actions: Poisonous or toxic materials shall be used according to the 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.
• Observed cutting boards and prep cutting surfaces heavily scored. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• Observed the following in need of repair: 1. shelving throughout the facility, including in the walk-in cooler, was rusted; 2. the mop sink faucet was leaking; 3. the mop sink needs to be re-caulked where the basin meets the wall and the right corner wall joint; and 4. the ware washing area needs re-caulking. Corrective Actions: All euipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
• Observed the quarternary ammonium and chlorine test kits were both expired. Corrective Actions: Ensure all sanitizer test kits are still valid.
• Observed the gasket of the deep freezer and the upsplash of the drink dispensers soiled. Corrective Actions: Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Firehouse Subs at South Point, 10223 Patriot Hwy 108, Fredericksburg, VA 22407

Date inspected: Feb. 26

Total violations: 6

• The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility. Faclity provided with Employee Health Policy that was reviewed and signed by all available employees. Corrective Actions: Facility must provide training documentation relating to the Employee Health Policy.
• The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. EHS provided a handout. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
• Observed the following time/temperature control for safety foods cold holding at improper temperatures for over 6 hours in the "True" sandwich prep unit (54 degrees F) located in the front of the house: 1) a container of tuna (50 degrees F), 2) a container of cut lettuce (53 degrees F), 3) three containers of cut tomatoes (51 degrees F), a container of brisket (53 degrees F). PIC voluntarily discarded the items. EHS suggested using the "True" 2 door reach in cooler (36 degrees F) in the front of the house until the unit is evaluated. Corrective Actions: Ensure that cold foods are maintained at 41'F or below.
• Observed the "True" sandwich prep (54 degrees F) unit located in the front of the house not holding a proper temperature of 41 degrees F or below. Corrective Actions: Equipment must be in good repair.
• Observed a long water hose attached to a Y connector at the mop sink without a proper air gap or a backflow prevention device. Corrective Actions: Must create at least one inch air gap between the water hose that is connected to the main water line and flood level rim or install a proper backflow prevention device.
• Observed the ceiling above the beverage dispensing unit in the lobby is absorbent, not 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.

McDonald's of Stafford #10738, 2862 Richmond Highway Stafford, VA 22554

Date inspected: Feb. 26

Total violations: 6

• Observed food employee eating while working at the drive thru station. Corrective Actions: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
• Per discussion with the person in charge, food thermometers are only being sanitized with sanitizer cloth. Based on the directions on the chemical sanitizer, it takes one minute to fully sanitize food contact surfaces. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed food employees not wearing hair restraints. Corrective Actions: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• Observed single use articles directly placed on the floor of the kitchen. The exposed articles were discarded. Corrective Actions: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) In a clean, dry location. 2) Where they are not exposed to splash, dust, or other contamination. 3) At least six inches (15 cm) above the floor. Single-service and single-use articles shall be stored as specified under subsection A of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
• Observed ice build on the HVAC system and boxed foods in the walk in freezer. Boxed foods were removed during inspection. Corrective Actions: Equipment shall be maintained in a state of good repair.
• Person in charge could not provide test strips for the 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.

Battlefield Elementary School, 11108 Leavells Road, Fredericksburg, VA 22407

Date inspected: Feb. 26

Total violations: 1

• Facility could not provide a certified food protection manager. Corrective Actions: At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.

Dahlgren Thai Restaurant, 17274 Dahlgren Road, King George, VA 22485

Date inspected: Feb. 23

Total violations: 8

• 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 an uncovered cup of coffee on the prep table. Cup was disposed of during inspection. Corrective Actions: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
• Observed employee conducting food prep, answer the phone and then return to food prep without washing their hands. Employee was instructed to wash their hands after handling the phone. Corrective Actions: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
• Observed on employee preparing food without proper hair restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
• The interior and exterior of the equipment in the kitchen is in need of cleaning, especially the interior and exterior if the display reach in cooler. Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
• The new ceiling tiles in the kitchen and the restroom are not easily-cleanable. Corrective Actions: Replace the ceiling tiles at the areas designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent.
• The walls, floors and ceilings in the kitchen are in need of deep cleaning. Surfaces are heavily soiled. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• The hood system over the wok station is heavily soiled. Corrective Actions: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Chili's Grill & Bar #1830, 10010 Southpoint Parkway, Fredericksburg, VA 22407

Date inspected: Feb. 23

Total violations: 2

• Observed the chemical dishwasher is not adequately sanitizing food contact equipment, it reached 0 PPM when measured with a chlorine test kit. Food employee stated the dishmachine was checked in the morning and it reached the proper concentration and it has been in use for about 2 hours prior to the inspection. During the inspection the person in charge changed the sanitizer solution bucket at it reached 100 PPM. An alarm must be installed on the unit. Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• Observed several employees preparing drinks without a proper hair restraints. Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.

McDonald's Restaurant #11101, 10233 Patriot Highway, Fredericksburg, VA 22407

Date inspected: Feb. 23

Total violations: 2

• The only handwashing sink in the back of the house (73-80 degrees F) near the cookline that is ultilized by the food employees at the cookline and at the warewashing area did not reach 100 degrees F. The person in charge will contact a plumber to evaluate the sink and ensure it reaches at least 100 degrees F. 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 the following: 1) absence of a back flow prevention device was observed at the ice machine that is connected to the main water line. 2) observed a hose attached to a Y connector at the mop sink without an air gap. above the flood level rim. During the inspection, the person in charge cut the hose to about one inch above the flood leverl rim to create an air gap. Corrective Actions: All equipment and plumbing systems 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; or 2. Installing an approved backflow prevention device as specified under 12VAC5-421-2210.

KinderCare Learning Center, 29 Greenspring Drive, Stafford, VA 22554

Date inspected: Feb. 23

Total violations: 3

• Observed several containers of foods held at improper temperatures in the one door reach in cooler: hummus (49 degrees F), yogurt (50 degrees F), oat milk (51 degrees F), sour cream (50 degrees F), pesto (51 degrees F). All foods were kept overnight and voluntarily discarded. The temperature of the unit read 50 degrees F. Person in charge lowered the temperature of the unit. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed the shelving over the 3-comp sink in need of cleaning. Corrective Actions: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed the following in need of cleaning throughout the kitchen: 1) walls. 2) ceiling vents. 3) back door. 4) 3-comp sink. 5) handsink. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Cracker Barrel Old Country Store #537, 1971 Carl D. Silver Parkway, Fredericksburg, VA 22401

Date inspected: Feb. 23

Total violations: 4

• Observed the following time/temperature control for safety foods being kept above 41 degrees F in the small prep cooler by the food pick up area: 1. one container of sour cream at 45 degrees F; 2. one container of diced tomatoes and onions at 53 degrees F; and 3. one container of diced tomatoes and onions at 43 degrees F. All foods had been stored in the cooler since opening at 6 am. The person in charge voluntarily discarded all items over 41 degrees F. The items in very bottom were still holding at the correct temperature. They will be relocated until the unit is serviced. Corrective Actions: Except during preparation, cooking, or cooling, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41°F (5°C) or less.
• Observed multiple plastic bins stacked while wet on the dish drying wire shelving rack. The person in charge relocated all wet plastic bins. 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 following equipment in need of repair: 1. the high temperature dish machine is leaking water out of the front doors; 2. the sprayer next to the dish machine is leaking and there is black tape wrapped around it; 3. the faucets, in both the men's and women's employee toilet rooms, have holes on the sides; 4. the ice machine next to the three-compartment sink is not working. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
• Observed the following non-food contact surfaces soiled: 1. the gaskets of the reach-in freezers and coolers; 2. the doors (outside and inside) of the reach-in freezers and coolers; 3. the inside bottom of the reach-in freezers and coolers; 4. the outside of the ice machine that is not in use; and 5. the upsplash of the drink dispensers. Corrective Actions: Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Park Ridge Elementary School, 2000 Parkway Blvd., Stafford, VA 22554

Date inspected: Feb. 23

Total violations: 1

• Observed breakfast pizza hot holding at 134 degrees on the serving line under heat lamps. Observed a row of breakfast pizzas are not being hot held under the lamps. The person in charge reported the breakfast pizzas were pulled from the hot box to place on the serving line at 8:00 a.m. and are discarded at the end of breakfast service (less than 4 hours). Ensure TCS foods are being held under heat source to maintain temperature. Corrective Actions: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.

Sonic Drive In, 5817 Plank Road, Fredericksburg, VA 22407

Date inspected: Feb. 22

Total violations: 11

• Person in charge could not provide proof of employee health policy. EHS provided a copy to the person in charge. 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.
• Observed the following food contact surfaces soiled . 1. spindle on milk shake machine 2. silicone pastry brush stored on the clean dish rack 3. wedge cutter Through disscuion with the person in charge none of the equipment had been used the day of the inspection. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed inside the reach -in cooler at 7:40 am liquid eggs at 48 degrees and precooked bbq pork at 50 degrees. Through disscuion with the person in charge foods were taken from the walk-in cooler at 7:00am the current day and placed in the reach-in cooler. All foods were relocated to the walk-in freezer to be cooled properly. Foods were checked at 8:45am liguid eggs were at 22 degrees and bbq pork was at 29 degrees. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• Observed serveal ceiling tiles throughout the facility missed placed. Corrective Actions: Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
• Observed insect device stripes hanging above a hand sink and a bread rack. Insect device stripes were removed during the inspection. Corrective Actions: Install insect control devices so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment, utensils, and linens; and unwrapped single service and single use articles.
• Observed the following equipment in poor repair: 1. Reach-in cooler is holding at 48 degrees -VDH-ST 2. Ice build up inside chest freezer 3. Gasket inside reach-in freezer 4. Rusted shevling inside of reach-in cooler and reach-in freezer. Corrective Actions: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• Observed the following non food contact surfaces in need of cleaning: 1. Floor fans 2. Exterior of cooling equipment 3. Exterior of cup dispensers 4. Monitors above cooking station 5. Shelving 6. Upsplash of soda machines and milk shake machine. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed long hose attached to a spray nozzle attached to the mop sink, without correct backflow prevention. The mop sink had a vacuum breaker, however, a dual check valve is required for continuous pressure. Spray nozzle was removed removed during the 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.
• Observed the following facilities in poor repair 1. floor tiles heavily damaged and missing 2. Ceiling tiles missing. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed walls, ceilings and floors (including under cooking equipment ) in need of cleaning. EHS recommends a thorough cleaning throughout the facility. Corrective Actions: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• Through discussion with the person in charge the following equipment has not been used in months and are not planning to use. 1. Onion ring maker 2. Toaster oven 3. Milk shake machine. Corrective Actions: Maintain the premise free of litter.

Always Sonshine Learn and Play, 11919 Rutherford Drive, Fredericksburg, VA 22407

Date inspected: Feb. 22

Total violations: 3

• Facility could not provide procedures for responding to vomiting and diarrheal events. EHS provided a sample to the person in charge. Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
• Observed in interior of the microwave soiled.C orrective Actions: Clean cooking/baking equipment at least every 24 hours.
• Observed a food employee not wearing a hair restraint while preparing food. 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.

Ihop #4411, 2831 Plank Road, Fredericksburg, VA 22401

Date inspected: Feb. 22

Total violations: 5

• Observed several plates under the flat tops that are not being used soiled. The person in charge had the plates to the ware washing area. Corrective Actions: Clean equipment and utensils shall be stored where they are not exposed to splash, dust, or other contamination.
• Observed the following non-food contact surfaces soiled: 1. shelves under the flat top grills not in use; 2. the doors of the reach-in coolers; and 3. the inside of the reach-in coolers and freezers. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed the mop sink with a Y-connector, and a long hose, with sprayer attached. The water was on, so the atmospheric breaker on the back is not sufficient, it does not work properly under constant pressure. A dual check valve is needed between the Y-connector and hose to prevent backflow. The other option is to disconnect the hose. The person in charge turned off the water, to stop the constant pressure, but will get the dual check valve. 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.
• Observed the walls in the ware washing area heavily soiled and the floors throughout the kitchen soiled. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the vent hood filters in all of the vent hoods soiled. The person in charge advised the service company is coming on Sunday 2/25/24 to service all vent hoods. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Merit School @ The Castle #9, 6306 Old Plank Road, Fredericksburg, VA 22407

Date inspected: Feb. 22

Total violations: 1

• Facility could not provide an certified food protection manager. 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.

Marib Restaurant, 27 South Gateway Drive Suite #125, Fredericksburg, VA 22406

Date inspected: Feb. 22

Total violations: 3

• Observed the following: 1. Missing section of ceiling tile above cleaned equipment shelving. 2. Gaps around conduit cables above the handwashing sink. 3. Back door is not self-closing, absence of hinge or other self-closing mechanism. 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 the stainless-steel wall around the mop sink, men's toilet room pedestal handsink and toilet and prep table by the handwashing sink are not sealed to the adjacent walls and floor. 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 leak at handsink faucet and from the atmospheric vacuum breaker at the mop sink. Corrective Actions: A plumbing system shall be maintained in good repair.

Target Store T-2175, 25 S. Gateway Drive, Fredericksburg, VA 22406-1228

Date inspected: Feb. 21

Total violations: 3

• Observed all the handsinks 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.
• Facility does not have temperature measuring device for high temperature dishmachine. Corrective Actions: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures.
• Observed the following in need of cleaning throughout the kitchen: 1) floors underneath equipment. 2) floor drains. 3) walls. 4) ceilings. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Mi Pueblo Mexican Restaurant, 10647 Courthouse Road, Fredericksburg, VA 22407

Date inspected: Feb. 21

Total violations: 21

• This food establishment does not have an employee, with management and supervisory responsibility, that is a Certified Food Protection Manager. Corrective Actions: By July 1, 2018 at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service must be a certified food protection manager who has demonstrated proficiency of required knowledge and information by passing a test that is part of an accredited program as specified in 12VAC5-421-65. Food establishments that serve only non-time/temperature control for safety (non-TCS) food and food establishments where food handling does not exceed reheating, cold holding, and hot holding of commercially processed and packaged ready-to-eat foods are not required to have a Certified Food Protection Manager.
• There were no paper towels at the hand sink in the kitchen. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• Observed lettuce in the reach in cooler and bulk bags of salt and sugar stored near the dish machine that were uncovered. Items were covered during inspection. Corrective Actions: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• The interior of the microwave and the cooktop were observed soiled. Microwave oven was cleaned during inspection. Corrective Actions: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• The interior of the ice machine was observed soiled. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed shredded lettuce (50'F) and shredded cheese (50'F) cold holding at improper temperatures in the prep unit. Both items were voluntarily discarded and a service call was made for the prep unit during inspection. Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
• The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Corrective Actions: Provide a temperature measuring device with a suitable small-diameter probe that is designed to accurately measure the temperature in thin foods such as meat patties and fish filets.
• Observed 2 knives stores in the gap between the steam table and the prep unit. Knives were relocated during inspection. Corrective Actions: Discontinue practice of storing knives between equipment.
• The foil to-go containers on the cook's line were observed with their food contact surfaces facing up. Containers were inverted during inspection. Corrective Actions: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• Observed that the back of the flattop grill was covered with aluminum foil, and the ice machine is covered with metal tape. Corrective Actions: Remove the foil so the grill may be easily cleaned.
• The following items were noted in need of repair: 1-the door of the ice machine (falling off), 2-the door handle of the prep unit (broken) 3-the chest freezer (a heavy build-up of ice inside the unit), 4-the gasket on the prep unit doors (torn). Corrective Actions: Repair or replace the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• The interior of the dish machine was observed soiled. Corrective Actions: The wash, rinse, and sanitize solutions shall be maintained clean.
• The following non-food contact surfaces were observed soiled: 1-the steam table, 2-the expo shelves above the steam table, 3-exterior of the microwave oven, 4-the shelf under the steam table, 5-inside and outside of the reach in freezer, 6-inside and outside of the reach in cooler, 7-the sides of the steam table and the prep unit. IN GENERAL, ALL EQUIPMENT IN THE KITCHEN IS IN NEED OF A THOROUGH CLEANING. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• There is no covered receptacle for sanitary napkins in the toilet room used by females. Corrective Actions: Provide a covered receptacle for sanitary napkins in the ladies room.
• The following physical facilities are in need of cleaning 1-the floors throughout the kitchen especially underneath the equipment, 2-the ceiling tiles throughout the kitchen, 3-the walls throughout the kitchen. IN GENERAL, ALL FLOORS, WALLS AND CEILINGS THROUGHOUT THE KITCHEN ARE IN NEED OF A DEEP CLEANING. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following: 1-broken or cracked floor tiles in the kitchen,2-broken light covers and 3-loose ceiling tiles. Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
• Observed a lot of construction and unneeded items stored in the kitchen. Corrective Actions: Remove all unnecessary items from the facility.
• The ceiling tiles in the kitchen are not smooth or 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.
• Observed a purse stored on the ketchup bottles in the server's area. Purse was re-located during inspection. Corrective Actions: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
• Observed only 5 foot candles of light on the cook's line and 0 foot candles of light in the reach in cooler. 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, and at least 10 foot candles inside reach in coolers.
• The HVAC vents in the kitchen ceiling are in need of cleaning. Corrective Actions: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Mian Noodle House, 1005 Princess Anne Street, Fredericksburg, VA 22401

Date inspected: Feb. 21

Total violations: 6

• Observed no paper towels were provided in the employee bathroom. During the inspection paper towels were provided. Corrective Actions: Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
• Observed two containers of raw beef stored on the top shelf in the walk in cooler. Other RTE and TCS foods were stored below the raw beef. During the inspection food employee relocated the containers of beef. 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 facility is bottling teas and lemonades without bearing a label. EHS provided information during the inspection to the person in charge regarding the required labeling for beverages bottled in house. Corrective Actions: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
• Observed food employees working while wearing wrist jewelry. 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 knives being stored in between prep table (on both sides of the prep table). Corrective Actions: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT time/temperature control for safety food, or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
• Observed prep station cutting boards that need resurfacing or replacing. They were stained/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.

Cider Lab, 7501 Graham St Suite 128, Spotsylvania Courthouse, VA 22553

Date inspected: Feb. 21

Total violations: 1

• Observed on the menu all burgers, crab cake benedict and steak are missing asterisk .Through discussion with the person in charge foods are offered under cooked. 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".

Pho Huong Viet, 20 Plantation Drive Suite #123, Fredericksburg, VA 22406

Date inspected: Feb. 21

Total violations: 12

• Person in charge could not provide documentation on 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.
• Person in charge could not provide written procedures for bodily fluid cleanup. Document provided during 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 ice scoop in front handwashing sink. Item was removed. Corrective Actions: 1) 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 raw food items stored over and next to ready to eat foods. Items were re-arranged. Corrective Actions: Food shall be protected from cross contamination by: 1. Except as specified in subdivision 1 d of this subsection, separating raw animal foods during storage, preparation, holding, and display from: a). Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. b) Cooked ready-to-eat food. c) Fruits and vegetables before they are washed. d) Frozen, commercially processed, and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.
• Observed food employee handle raw food, then handle ready to eat foods, and then back to raw food without changing gloves. Employee was instructed to wash hands and put on new pair of gloves. Corrective Actions: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
• The in-use chemical dishmachine read 0ppm after running several cycles. Person in charge will call technician for service. Use 3-comp sink in the mean time. Corrective Actions: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
• Observed the interior ceiling of ice machine in need of cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed three plastic containers of cooked noodles on the counter held at improper temperatures (61-70 degrees F). The noodles were out of temperature for two hours. Noodles were put in the walk in freezer to ensure temperature reaches 41 degrees or below. Recommend storing noodles in prep unit or use TIME documentation. Corrective Actions: Cold hold time/temperature control for safety foods at 41 F or below to inhibit the growth of harmful bacteria.
• Observed no system of date marking of TCS and RTE foods held more than 24 hours in the walk in cooler. Corrective Actions: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold 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 food employee prepping food on a counter next to chemical spray bottles. Spray bottles were relocated. Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning. 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This subsection does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
• Observed the following in need of cleaning: 1) floors underneath equipment. 2) flloor drains. 3) walls. 4) ceiling tiles. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.
• Observed employee belongings on a shelve next to food storage. Items were removed. Corrective Actions: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur.

Subway, 11105 Leavells Rd Suite 5, Fredericksburg, VA 22407

Date inspected: Feb. 21

Total violations: 2

• The Person in Charge was unable to provide documentation of training relating to the Employee Health Policy for this facility. EHS provided docouments to the person in charge. 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.
• Facility does not have written clean-up procedures for a vomiting or diarrheal event. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomting or diarrheal event.

Holiday Inn Express & Suites, 6415 Dan Bell Lane, Thornburg, VA 22565

Date inspected: Feb. 20

Total violations: 1

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

Starbucks Coffee #10621 (Harrison's Crossing), 5811 Plank Road, Fredericksburg, VA 22407

Date inspected: Feb. 20

Total violations: 9

• Observed a food employee touch their headset over their ears with their bare hands and then proceed to handle a packaged food item to reheat in the convection oven. Instructed the employee to wash their hands. Discussed headset use and handwashing with the operator. 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 a food employee place soap without applying water first prior to lathering and lathering their hands under running water. Hands were not effectively cleaned. Instructed food employee on correct handwashing and the employee washed their hands. Corrective Actions: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device.
• Through discussion with the operator the blenders which are in contact with TCS beverages (milk and plant-based milks) are removed for cleaning and sanitizing twice a day. Facility is open over 10 hours. Informed the operator the blenders are required to be washed and sanitized at least once every 4 hours during operations.C orrective 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 the reach in refrigeration units in the front of the house are not equipped with an easily readable ambient air thermometer. The facility uses a sensor which is relayed and viewed on a tablet system. Corrective Actions: Cold or hot holding equipment used for time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
• Observed food employees without proper hair and one employee without proper beard restraints preparing beverages and food orders .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.
• The operator could not provide and irreversible registering temperature indicator (plate, testing strips) to monitor surface sanitization of the high temperature dishwasher. Corrective Actions: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
• Observed accumulation of debris on nonfood contact surfaces throughout the facility including interior of cabinets, interior of refrigeration units and drawers used to hold packaged food/single use articles. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed beverage rinsing equipment by the beverage preparation area connected the water line without backflow prevention. 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.
• Observed floors, walls, floor mats, floor drains and caulking at the 3 vat and mop sink in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

J Brian's Tap Room, 200 Hanover Street, Fredericksburg, VA 22401

Date inspected: Feb. 20

Total violations: 17

• Observed a lack of active managerial control of the facility based on the following observations and etc.: 1. The facility has not had a Certified Food Protection Manager at least for the past 3 years 2. no monitoring of employee handwashing 3. no cleaning schedule implemented 4. improper thawing methods of foods 5. no monitoring of sanitizing solutions 6. no training on food borne illnesses provided to recent hired food employees. 7. employee sleeping on top of kitchen equipment upon the arrival of EHS for an inspection. Corrective Actions: 1. Food establishment operations are not conducted in a private home or in a room used as living or sleeping quarters as specified under 12VAC5-421-2990 2. Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination 3. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and ware washing areas comply with this chapter 4. Employees are effectively cleaning their hands, by routinely monitoring the employees' handwashing 5. Employees are visibly observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees' observations and periodically evaluating foods upon their receipt 6. Employees are verifying that foods delivered to the food establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented 7. Employees are properly cooking time/temperature control for safety food, being particularly careful in cooking those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees' routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under 12VAC5-421-1180 and 12VAC5-421-1730 B 8. Employees are using proper methods to rapidly cool time/temperature control for safety food that is not held hot or is not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling; 9. Employees are properly maintaining the temperatures of time/temperature control for safety food during hot and cold holding through daily oversight of the employees routine monitoring of food temperatures 10. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed as specified under 12VAC5-421-930 that the food is not cooked sufficiently to ensure its safety 11. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing 12. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets as specified in 12VAC5-421-590 13. Except when approval is obtained from the department as specified in 12VAC5-421-450 E, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; 14. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
• The facility does not have an employee that is Certified Food Protection Manager .Corrective Actions: At least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager, demonstrating proficiency of required knowledge and information through passing a test that is part of an accredited program.
• Through discussion with food employees, the facility has failed to provide training on foodborne illnesses and symptoms related to foodborne illnesses. The person in charge did provide an employee health policy but was not signed by recent hired employees. EHS discussed the importance of providing the required and proper training and verification for employees as stated on the employee health policy. Corrective Actions: The person in charge and employees shall know the symptoms commonly associated with foodborne illnesses (Big 5: E. coli, Salmonella Typhi, Shigella, Norovirus and Hepatitis A). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever.
• Observed an open can of beverage on the prep table in the kitchen. Corrective Actions: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• Observed a food employee failed to wash his hands after coming in from the outside and entering the kitchen and attempt to prepare foods .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 no hand drying provisions were provided at the bar hand sink. During the inspection paper towels were provided. Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• Observed the interior surfaces of the microwaved require a deep 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 following thawing violations: 1. thawing at room temperature, ROP salmon in the 3 compartment sink 2. thawing at room temperature, chicken breast in the 3 compartment sink EHS brought it to the attention of the food employee, running water was turned on and salmon was removed from ROP. Corrective Actions: Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process.
• Observed a food employee working without 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 the foil lining equipment on the cook line is extremely soiled with debris. 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 prep station cutting boards heavily stained and scratched. Corrective Actions: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• Observed the following: 1. all deep freezers have a heavy accumulation of ice on the sides 2. door of one of the deep freezer is loose 3. heavily rusted shelves throughout and outdoors of deep freezersC. orrective Actions: Equipment shall be maintained in a state of repair and condition that meets the requirements.
• Person in charge could not provide test strips for the quaternary ammonium used as a 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.4
• Observed all non food contact surfaces throughout require cleaning. Corrective Actions: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• Observed walls, floors, floor drains, and ceiling tiles throughout the facility require a deep cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• Observed the following: 1. cracked floor tiles 2. grout missing in between floor tiles 3. cover missing from a floor drain 4. caulking around hand sinks, dish pit area, bathroom hand sinks need replacing or re caulking 5. ceiling tiles missing in the dry storage room in the basement.
• Observed employees personal belongings on top and around prep tables (books, medicine, glasses sitting on top of a dish). Corrective Actions: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

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