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5: 255 There was no procedure available during the inspection to show how to clean vomit and diarrhea
Corrective Actions: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Provided the person in charge was given a copy of Vomit and diarrhea clean up procedure.
38: 3270 (1) (2) (4) There was a visible infestation of ants in the kitchen near the 3 compartment sink and window seal.
Corrective Actions: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting the premises for evidence of pests. Contact pest control.
40: 240 An employee was observed working with food without a proper hair restraint on
Corrective Actions: Except as provided under subsection B of this section, food employees shall wear hair restraints, such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
45: 1750 The facility was reusing food containers
Corrective Actions: Single-service and single-use articles shall not be reused. The single service items were discarded.
47: 1060 There was cardboard as a splash guard for a metal table.
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.
47: 1150 There were milk crates being used as a shelf for a microwave.
Corrective Actions: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
52: 2520 There was no air gap under the 3 compartment sink to prevent sewage back up into the clean water system.
Corrective Actions: Except as specified in subsections B, C, and D of this section, a direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
The following information was discussed with the person in charge:
1. This is a routine inspection.
2. All alleged violations and corrective actions were discussed with the Person In Charge (PIC).
3. The Virginia Food Regulations June 2021 Update was discussed and provided to the PIC.
4. The Certified Food Protection Manager (CFPM) requirements and accredited programs were discussed and provided to the PIC.
5. The FDA Food Code Form 1-B Conditional Employee or Food Employee Reporting Agreement was discussed and provided to the Person In Charge (PIC) to update and properly train food workers on the Virginia Department of Health employee health policy requirements.
6. The Virginia Department of Health Guidance for Clean-up of Vomiting and Diarrheal Events in Food Establishment was explained and provided to the PIC.
7. Have plumbing fix the 3rd basin to prevent leak
8. Facility has a stove with oven and no hood system. Per Prince William County Building Office facility is approved without a hood system.
| Description | Temperature | State of Food |
| Turkey wraps (15mins) | 55 °F | Cooling |
| 2% jug of milk | 38 °F | Cold Holding |
| Description | Temperature |
| frigidaire reach in freezer | 9 °F |
| 3 compartment sink | 117 °F |
| hand sink | 100 °F |
| kenmore 1 door reach in cooler | 39 °F |
| kenmore 1door reach in freezer | 12 °F |