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 Dec. 6 and Dec. 12.
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:
- Great Steak & Potato, Co./Surf City Squeeze, 137 Spotsylvania Mall Drive Suite #F14 Fredericksburg, VA 22407
- Date inspected: Dec. 8
- Total violations: 8
- Person in charge was unable to provide written procedures for the clean-up of vomiting and diarrheal events. A clean-up procedures handout was given to the person in charge.
- Observed the inside of the ice machine soiled.
- Observed in the glass front reach-in cooler the following time/temperature for safety (TCS) foods holding above 41 degrees F overnight: 1. sliced cheese 43-45 degrees F; 2. sour cream 43-45 degrees F; 3. whipped cream bottles 45-50 degrees F. All TCS foods that had been in the unit overnight were voluntarily discarded. The foods that had been in the unit for less than 4 hours were relocated to the walk-in cooler.
- Observed 3 boxes of fries sitting behind the bread oven. The fries were at 35 degrees F. The person in charge advised that they take the fries out to thaw them before cooking. The boxes were relocated to the walk-in cooler. Thawing should be done under refrigeration, cool running water, or as part of the cooking process. Suggest putting fries in the walk-in cooler the night before.
- Observed gaps around the pipes in the ceiling above the ice machine, hot water heater, and syrup dispensers. All gaps need to be filled.
- Observed multiple boxes of frozen fruits and vegetables on the floor in the walk-in freezer. The walk-in was full. Discussed with the person in charge and they advised there was no room to move them off of the floor. Discussed frequency of deliveries.
- Observed the glass front reach-in cooler not holding at 41 degrees F or below. The thermometer showed 38 degrees F, but foods were being held 43-50 degrees F. Environmental Health Specialist thermometer showed a temperature of 44 degrees F after keeping the door shut for a time. The person in charge will call for service on the unit. All TCS were removed from unit. Recommended not using the unit for any TCS until the unit is repaired.
- Observed floors throughout the facility soiled, especially under equipment and shelving units.
- Marian Manor Home For Adults, 177 Old Potomac Church Road Stafford, VA 22555
- Date inspected: Dec. 8
- Total violations: 5
- Facility does not have a valid certification on the training of a certified food protection manager.
- The in use chemical dish machine is not sanitizing. The concentration read 0ppm. Person in charge will call technician. Facility will use 3-comp sink in the meantime.
- Observed food employee not wearing a hair restraint.
- Observed the shelving and shelving racks throughout the kitchen in need of cleaning.
- Observed the following in need of cleaning throughout the kitchen: 1) walls. 2) floors underneath equipment.
- TownePlace Suites By Marriott, 2772 Richmond Highway Stafford, VA 22554
- Date inspected: Dec. 11
- Total violations: 8
- Person in charge could not provide certification on the training of a certified food protection manager.
- Person in charge could not provide training on the employee health policy. Document provided.
- Observed no paper towels at the hand sink next to the 3-comp sink. Paper towels were placed at the hand sink.
- Observed the interior microwave in need of cleaning.
- Observed cereal in self dispensing containers without nutrition labels/facts.
- Observed food employee without hair restraint.
- Person in charge could not provide test strips to test sanitizer.
- Observed employee belongings (jacket, apron) hanging on a shelve next to dry storage items. Belongings were relocated.
- Pancho Villa Mexican Restaurant, 155 Garrisonville Road Ste. 109 Stafford, VA 22554
- Date inspected: Dec. 12
- Total violations: 8
- Person in charge could not provide written procedures for bodily fluid cleanup. Document provided during inspection.
- Observed no paper towels at the hand sink across the ware wash area and hand sink in the bar service area. Person in charge placed paper towels at the hand sinks.
- Person in charge could not provide shell stock tags for the past 90 days for a container of mussels stored in the walk-in cooler.
- Observed the following in need of cleaning: interior ceiling of ice machine and can opener.
- Observed the interior microwave on the cookline in need of cleaning.
- The chemical dish machine read 0ppm when tested for sanitizer after several cycles. Person in charge will call technician. Facility will use the 3-comp sink in the meantime.
- Observed two receptacles in the women’s restroom without lids.
- Observed the floors underneath equipment and ceiling tiles throughout the kitchen in need of cleaning.
- Hyatt Place of Fredericksburg, 1241 Emancipation Hwy Fredericksburg, VA 22401
- Date inspected: Dec. 12
- Total violations: 20
- Observed evidence of lack of active managerial control in the facility based on the following: 1. no training of foodborne illnesses and symptoms is offered to employees. 2. ware washing procedures for equipment (3 compartment sink set up) 3. monitoring of hand washing procedures 4. food employee was unable to communicate approved sources of foods due to lack of training 5. food employee was unable to communicate knowledge of common food allergens and the facilities procedures of how to handle foods/customers that have food allergies due to improper training 6. food employee was unable to communicate proper temperatures of cold holding, hot holding temperatures and differentiate which foods are TCS.
- The facility does not have a person that is a Certified Food Protection Manager.
- Person in charge was unable to provide an employee health policy for the facility. EHS provided a copy.
- Person in charge was unable to provide written procedures for how the facility tends to bodily fluid clean up and procedures. EHS provided a copy during the inspection.
- Observed a food employee wash hands at the 3 compartment sink. EHS had a discussion with the food employee and explained handwashing must happen at the handwashing sink only. Employee rewashed their hands at the handwashing sink during the inspection.
- Observed a food employee fill a container of water at the 3 compartment sink. EHS explained to the food employee proper usage of handwashing sink.
- Observed the interior lip of the ice machine requires cleaning, observed black mold like growth.
- Per discussion with the person in charge the coffee urns currently get washed and rinsed but not sanitized.
- Observed the following: 1. a very heavily stained with black mold like staining cutting board at the prep station. EHS has advised facility to change the cutting board out in numerous occasions. 2. blade of the can opener- relocated to the ware washing area during inspection 3. a stack of “stainless steel” sheet trays that are heavily encrusted and stained with grease and oil residue 4. inside surfaces and racks of Alto Sham steamer and Merry Chef ovens in the kitchen and cafe area.
- The following foods were found cold holding out of temperature at the service line: 1. cups of cream cheese 58 degrees F 2. yogurt at 49 degrees F 3. one pitcher of 2% milk at 54 degrees F 4. one pitcher of almond milk at 54 degrees F 5. one bowl of hard boiled eggs cooked the day prior ranging from 50-70 degrees F 6. in the coffee area one carafe of 2% milk at 48 degrees F 7. in the coffee area one carafe of half and half at 47 degrees F. Person in charge stated all foods would be discarded the foods above at the end of the breakfast service. Breakfast service begins at 6:30am and ends at 9:30 am 7 days a week.
- Person in charge was unable to provide documentation for the Time as a Public Health Control agreement of the foods that would be held out of temperature for the duration of the breakfast service. EHS provided documentation during the previous inspection on 10/25 that was filled out by the person in charge at the time and EHS.
- Observed two spray bottle containers of cleaning chemicals and one squeeze bottle of silicone stored on a counter next two food prep areas and food prep sinks. During the inspections chemicals were relocated.
- Person in charge was unable to provide a thin probe thermometer.
- Observed the self service cereal dispenser did not bear a label with the ingredients of the food product.
- Observed the following: 1. cleaned silverware in the ware washing area stored with the food contact surface facing upwards 2. in the bar area two containers of single service use cutlery stored with the food contact surface facing upwards and 3. observed coffee filters stored on top of the coffee maker with the food contact surface facing upwards.
- Observed two coolers in poor working order and not maintaining required cold holding temperatures. The prep station cooler was reading temperature of 65 degrees F, EHS observed non TCS foods being stored in the unit and one under counter cooler reading temperature of 50 degrees F, EHS observed one bag of cubed potatoes at 32 degree F stored in the under counter cooler. EHS advised person in charge to relocate potatoes to a working cooler.
- Person in charge was unable to provide testing strips for the chemical sanitizer used at the 3 compartment sink and no test strips or thermometer was available for the high temperature ware washing machines in the kitchen and bar area.
- The following non food contact surfaces were observed in need of cleaning: 1.Handles of equipment in the kitchen and interior and exterior of cooling equipment in the kitchen requires cleaning. 2. inside surfaces of prep station cooler
- Observed the following were observed in need of cleaning: 1. floors behind equipment 2. walls behind steamer/oven 3. ceiling tiles and fan vents/ac vents throughout the kitchen
- Auntie Anne’s Pretzels, 137 Spotsylvania Mall Dr space 210 Fredericksburg, VA 22407
- Date inspected: Dec. 12
- Total violations: 6
- Person in charge was unable to provide written procedures for the clean-up of vomit and diarrhea. A sample copy was provided to the person in charge and posted.
- Observed a food employee apply soap and then only lather for 5 seconds before rinsing their hands and then applying hand sanitizer. Employee went back and washed hands for 10-15 seconds before rinsing.
- Observed a food employee use gloves to handle cash and then go back to the pretzel work station and start to pick up the whisk to continue making the dough. I stopped the food employee and had them remove their gloves, wash their hands, and then go back to the work station. I let them know that they need to change gloves and wash hands between tasks.
- Observed the concentration of the Kay quaternary sanitizer concentration that was coming out of the dispenser at 150 ppm instead of 200ppm. The person in charge will call EcoLab to recalibrate the dispenser. Chlorine was also available, so it was used to manually make up a wiping cloth bucket at 50ppm. Perosn in charge will continue to use chlorine until the dispenser is fixed. I gave the person in charge a sample test kit for the chlorine and they took a picture of the color coded front of the test kit.
- Observed gaps in the ceiling around the following: 1. the conduits from the electrical boxes; 2. lines from the syrup dispensers; and 3. the conduits and electrical lines above the computer and printer. All gaps should be filled in with a substance that is smooth and easily cleanable.
- Observed the following non-food contact surfaces soiled: 1. the inside of the three-door reach-in cooler and freezer; 2. the outside of the ice machine; 3. the area around three-compartment sink; and 4. shelving units throughout the facility.
- El Viejon Mexican Grill & Bar, 1243 Richmond Highway Stafford, VA 22556
- Date inspected: Dec. 12
- Total violations: 5
- Observed a food employee handle soiled plates in the warewashing area then handled clean dishes from the food contact surface without first washing their hands. Clean dishes should be handled carefully with clean hands without touching the food contact surfaces. Exposed plates were removed to be washed and sanitized. Observation was discussed with the person in charge. Employee was instructed to wash their hands.
- Observed three unlabeled spray bottles that contained chemicals throughout the facility. Bottles were labeled during the inspection.
- Observed three employees entering the kitchen and preparing food without proper hair restraints.
- Observed a sprayer attached to the water hose that is under continuous pressure at the mop sink without the proper back flow prevention device. Faucet was turned off during the inspection and the proper back flow prevention device will be installed within 10 days.
- Observed the ceiling in the both restrooms to be absorbent, non smooth and easily cleanable.
The following facilities did not record any violations: