No Written Plans For Cleaning Up Vomiting, Diarrheal Events: Inspector

FREDERICKSBURG, VA — Rappahannock Area Health District inspectors visited 15 food establishments in Fredericksburg between Nov. 18-26, finding health code violations at nine of them.

The persons in charge at two Fredericksburg restaurants were unable to provide inspectors with the written procedures for the clean-up of "vomiting and diarrheal events," although one of the two could describe the clean-up procedures.

Inspectors gave the following corrective action:

"Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomiting or diarrheal event."

Scroll to the bottom of this story to view what types of violations inspectors report.

Here are the inspections reported between Nov. 18-26 by Rappahannock Area Health District inspectors.

Little Caesars

736 Warrenton Road Suite #114 Fredericksburg, VA 22406
Status: Permitted

MOST RECENT INSPECTION
Carry Out | Routine
November 26, 2024

Observations & Corrective Actions

• Person in charge could not provide the employee health policy. Document provided. 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 the can opener in need of cleaning. Can opener removed for cleaning. Corrective Actions: Clean and sanitize these surfaces for food contact.
• Observed plastic containers wet while stacked in the ware wash area. Containers were removed for cleaning. Corrective Actions: After cleaning and sanitizing, equipment and utensils: 1. Shall be air dried or used after adequate draining as specified in 40 CFR 180.940 before contact with food. 2. Shall not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Kabob Corner

1631 Carl D Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
November 26, 2024

Observations & Corrective Actions

• Observed frozen chicken in the prep sink sitting in 71°F, the chicken was at 38°F. I had the person in charge turn on the cold water to run over the chicken. Corrective Actions: Time/temperature control for safety food shall be thawed: 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 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).

Regal Fredericksburg 14

3301 Plank Road Fredericksburg, VA 22401
Status: Permitted

Fast Food | Follow-Up
November 25, 2024

• No Violations Reported

Tea Tyme

814 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
November 25, 2024

Observations & Corrective Actions

• The person in charge was unable to provide a valid certified food protection manager certificate. The person in charge will obtain a current certificate. Corrective Actions: At least one employee with supervisory and management responsibility and authority to direct and control food preparation and service shall be a certified food protection manager. This person shall show their proficiency of required information by passing a test that is part of an accredited program.
• The person in charge was unable to provide written procedures for the clean-up of vomiting and diarrheal events. The person in charge was able to describe their procedures. A sample copy of procedures was provided to the person in charge. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomiting or diarrheal event.

Callahan Learning Center

916 Maple Grove Drive Fredericksburg, VA 22407
Status: Permitted

Child Care Food Service | Routine
November 22, 2024

Observations & Corrective Actions

• Observed the handle on the reach-in cooler is cracked and separating from the cooler itself. Also, the utensil drawer to the right of the oven does not open correctly. Corrective Actions: Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements.
• Person in charge was unable to provide test strips for the Steramine tablets being used as a sanitizer. Person in charge will purchase test strips. Sample strips were given to person in charge to use until test strips are received. 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 bottom of the reach-in freezer, the bottom of the cabinets, and the drawers soiled. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Mi Rancho Authentic Mexican Food

3400 Plank Road Fredericksburg, VA 22407
Status: Permitted

Full Service Restaurant | Routine
November 22, 2024

Observations & Corrective Actions

• There were no paper towels in the dispensers, for the two handwashing sinks closest to the cook line, one on either side. Corrective Actions: Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels, or another approved drying device.
• Observed two extra large plastic containers of queso cooling on the counter. One was at 94°F and the other was at 100°F. Through discussion with the person in charge it had been there since a little after they opened, which was at least two hours ago, no one was monitoring the temperature. I asked the person in charge to reheat the queso to at least 165°F and then separate the queso into smaller containers, put it in the walk-in cooler or freezer to cool it rapidly, and monitor the cooling. Before leaving the inspection the queso was still in the same containers, on the counter, I spoke the owner who advised he would discard it. Corrective Actions: Cooked time/temperature control for safety food shall be cooled: 1. Within two hours, from 135°F (57°C) to 70°F (21°C); and 2. Within a total of six hours from 135°F (57°C) to 41°F (5°C) or less.
• Observed the following foods holding in the walk-in cooler over 41°F after being held for more than 24 hours: 1. cooked ground beef in a large stainless-steel (ss) pot at 44°F; 2. cooked tamales in a medium plastic container at 43°F; 3. cooked pork in a medium plastic container at 43°F; 4. tres leches cake in an extra-large ss container (2/3 full) at 43°F; 5. beef consommé in a large ss container at 43°F; 6. ceviche two medium sized ss containers (one full-one 1/2 full) at 43°F; 7. cooked chicken wings in a medium sized ss container at 43°F; 8. raw beef two medium ss containers (one full-one 1/2 full) 43-44°F; 9. raw tilapia in a medium ss container at 43°F; 10. chicken taquitos in a medium ss container at 44°F; 11. cooked ground beef in three extra-large ss containers (two full-one 1/4 full) 43-50°F; 12. cooked birria beef in one extra-large ss container at 43°F; 13. refried beans in one extra-large ss container (1/2 full) at 44°F; 14. black beans in one extra-large ss container (full) at 43°F; 15. carne asada in two extra-large ss containers (both full) 46-47°F; 16. shredded chicken in four extra-large ss containers (three full-one 2/3 full) 43-44°F; 17. shredded lettuce in water in an xxx-large plastic container at 43°F; 18. thirteen blocks of American cheese at 43-44°F; 19. heavy whipping cream (sixteen quart & two 64oz containers) 43-44°F; and 20. shredded cheese in xx-large plastic tubs (six full-one 1/4 full) 43-45°F; 21. seasoned rice in one medium ss container at 44°F. All items were voluntarily discarded. The items that were still in temperature or placed in the walk-in within 4 hours were taken out and put into another cooler until the walk-in cooler was back to being below 41°F. The walk-in cooler was at 44°F when I started and 39°F when I left, about an hour and a half later. 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 or less.
• Observed many containers of prepared foods, in the walk-in for over 24 hours, not date marked to include cooked hamburger meat, cooked tamales, prepared chicken taquitos, tres leches cake, cut lettuce, cooked carne asada, and cooked birria beef. A food specified under 12VAC5-421-830 A or B shall be discarded if it: 1. Exceeds either of the temperature and time combination specified in 12VAC5-421-830 A, except time that the product is frozen; 2. Is in a container or package that does not bear a date or day; or 3. Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in 12VAC5-421-830 A.
• Observed a medium-sized stainless-steel container with sliced tomatoes holding at 61°F on the prep table to the left of the range. The person in charge advised they were put out shortly after opening at 11:00am and are thrown away after 4 hours, the time was 2:30pm, I advised them to discard them at 3:00pm. There were no times marked on the container for the employees to know when to throw them away. The owner advised they are not supposed to be using time. I will bring back a time as a public health control (TPHC) document, when the report is brought back in case, they are still practicing TPHC. Corrective Actions: If time without temperature control is used as the public health control up to a maximum of four hours: 1. The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control or 135°F (57°C) or greater when removed from hot holding temperature control; 2. The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control; 3. The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within four hours from the point in time when the food is removed from temperature control; and 4. The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded.
• Observed the following in need of repair/adjustment: 1. I couldn't fully close the walk-in freezer door; 2. the walk-in cooler was leaking in the back from the evaporator fan motors (there was standing water in the back of the cooler); and 3. light can be seen at the bottom of the door of the walk-in cooler if you are inside the cooler. All items below the leaking fan motors were moved, I spoke to the owner about ensuring that the door is as fully closed as possible after entering/exiting both units, and the owner contacted a repair person to correct the issues. Corrective Actions: A. Equipment shall be maintained in a state of repair and condition that meets the manufacturer's requirements. B. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• Observed floors throughout the kitchen were soiled. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Bubisha (VA BUBISHA)

405 Albany St Fredericksburg, VA 22407
Status: Permitted

Mobile Food Unit | Routine
November 22, 2024

• No Violations Reported

Osan Japanese Restaurant

707 Caroline Street Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Routine
November 21, 2024

Observations & Corrective Actions

• The person in charge was unable to provide written procedures for the clean-up of vomiting and diarrheal events. Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomiting or diarrheal event.
• The following were observed soiled:1. the inside bottom of the reach-in freezers; 2. the outside of reach-in freezers and coolers in the kitchen area; and 3. the shelves under the stainless-steel prep tables. Corrective Actions: Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• The floors under equipment in the kitchen area were soiled. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

America's Best Wings

15 S Gateway Dr #111 Fredericksburg, VA 22406
Status: Permitted

Fast Food | Routine
November 20, 2024

• No Violations Reported

Charlie G's

314 Emancipation Highway Fredericksburg, VA 22401
Status: Permitted

Full Service Restaurant | Follow-Up
November 20, 2024

• No Violations Reported

Ghana Cuisine & Bar

10153 Patriot Hwy Fredericksburg, VA 22407
Status: Pending

Full Service Restaurant | Pre-Opening
November 19, 2024

• No Violations Reported

For Five Coffee Roasters

1801 College Ave Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
November 18, 2024

• No Violations Reported

Target Food Service

1180 Carl D. Silver Parkway Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
November 18, 2024

Observations & Corrective Actions

• Observed an employee set up sanitizer at the 3 vat sink and clean surfaces and then proceed to obtain packaged foods from a reach in cooler. During the inspection the employee was asked to wash their hands. Corrective Actions: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• Observed Quaternary Ammonium sanitizer solution at 66 degrees F at the 3 compartment sink. Sanitizing solution was not actively being used to sanitize equipment during the inspection. The solution was drained and a new sanitizer solution was prepared, observed at 83 degrees F (tested at 75 degrees F) and 300 ppm. Corrective Actions: A quaternary ammonium compound solution shall have a minimum temperature of 75°F (24°C).
• Through discussion with food operators and observation of date marking on ready-to-eat TCS foods, the food establishment is holding ready-to-eat TCS foods for 8 days. Discussed date marking requirements. Corrective Actions: Date mark commercially processed RTE time/temperature control for safety (TCS) foods at the time the original container is opened if the food is to be held for more than 24 hours in the food establishment to indicate the day or date by which the food shall be served or sold. The RTE TCS food may be held for a maximum of 7 days with the day of the container is opened counted as day 1.
• Observed presence of small flying insects in the Starbucks and warewashing areas. Contact pest control for service. Corrective Actions: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• Observed the following nonfood contact surfaces in need of cleaning: Interior of convection oven, base of 3 door reach in freezer, upsplash of soda machine in the dining room and shelving under dining room beverage equipment. Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• Observed two rinse equipment for blenders directly connected to the water line in absence of backflow preventer installed. Emailed backflow prevention handout to the operator. 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 under equipment in the Starbucks station and numerous ceiling tiles and ceiling light covers in the back of the house and cafe are in need of cleaning. Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Hissho Sushi

1301 College Ave Fredericksburg, VA 22401
Status: Permitted

Fast Food | Routine
November 18, 2024

Observations & Corrective Actions

• Observed the cutting boards strached and scored. Corrective Actions: Multiuse food-contact surfaces shall be: 1. Smooth. 2. Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. 3. Free of sharp internal angles, corners, and crevices. 4. Finished to have smooth welds and joints.
• Observed the interior of the reach in coolers and shelving 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 following in need of cleaning in the back kitcken: 1) floors. 2) walls. 3) caulking at 3comp sink. Corrective Actions: The physical facilities shall be cleaned as often as necessary to keep them clean.

Eagles Nest At UMW

1301 College Ave Fredericksburg, VA 22401
Status: Permitted

Educational Facility Food Service | Routine
November 18, 2024

• No Violations Reported

What Violations Do VDH Inspectors Report?

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."

More Health Inspection Reports:

• Front Door Left Open At Fredericksburg Restaurant: Inspection Report
• Pesticide Devices Hanging In Bar Area Of Fredericksburg Restaurant
• Dead Petite Rodent Found In Food Prep Area At Fredericksburg Eatery
• No Bodily Fluid Clean-Up Plans At 2 Fredericksburg Restaurants: Report
• Dead Lizard On Rodent Trap Reported At Fredericksburg Restaurant
• Deep Fryer Grease Soiling Walls, Ceiling Tiles: Restaurant Inspections
• Flying Insets Reported Throughout Fredericksburg Eatery: Inspection
• Fake Crab Mislabeled On Menu Part Two: Fredericksburg Inspections
• 19 Violations Reported At Fredericksburg Restaurant: Health Inspection