1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
10: 3020 Observed no hand soap available at the handwashing sink located near the cooking station . During the inspection the person in charge provided hand soap.
Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
16: 1790 Observed the interior of all three micowaves heavily soiled.
Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
22: 0820 (B) Observed raw shell eggs at 58degrees cold holding at improper temperatures on the top of the prep cooler. Observed eggs stored in a small and overfilled container.
During the inspection the EHS provided time as a public health control documents. Eggs were pulled from reach-in cooler at 6:00am and will be discarded at 10:00 am .
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
22: 0820 (A2) Observed pancake batter cold holding on top of prep cooler at the cook line at 60 degrees Through discussion with the person in charge pancake batter was removed from the reach-in cooler at 5:00am and will be discarded at 9:00am . EHS provided time as a public health control documents
Corrective Actions: Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria.
24: 0850 (B) (C1, 2, 4) Through discussion with the person in charge facility is using time as a public health control for raw shell eggs and pancake batter . Foods were not labeled indicate the time that is four hours past the point in time when the food is removed from temperature control. The person in charge was unable to provide Time as a public health control approval docouments .
During the inspection EHS provided time as a public health control documents during the inspection . Person in charge Signed document and labeled foods indicate the time that is four hours past the point in time when the food is removed from temperature control.
1. Pancake batter was at 60 degrees and removed from the reach in cooler at 5:00 am and will be discarded at 9:00am
2. Raw shell eggs were at 58 degreees and removed from the reach-in cooler at 6:00am and will be discarded at 10:00am
Corrective Actions: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
49: 1800 Observed the following nonfood contact surfaces in need of cleaning :
1. Floor fans
2. Exterior of all cooking equipment
3. Interior of cooling equipment
4. All shelving
Corrective Actions: Food contact surfaces of cooking equipment should be free of encrusted grease and soil.
55: 3180 Walls , floors and ceiling ( including air vents ) need cleaning .
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.
55: 3170 Observed the following facilities in poor repair
1. peeling/damaged ceiling tiles
2. cracked floor tiles by cookline and salad prep cooler
3. floor tiles in need of grouting in the back of the house.
Corrective Actions: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
56: 3200 Observed accumulation of debris on hood vents in the food establishment.
Corrective Actions: Maintain hood system vent filters in a clean condition.
Additional Comments
No comments
Food Temperatures
| Description | Temperature | State of Food |
| Cheesecake-RIC(2)-IT | 40 °F | Cold Holding |
| Macaroni & cheese-RIC(2)-IT | 39 °F | Cold Holding |
| Deli ham -WIC-IT | 36 °F | Cold Holding |
| Liquid eggs- -Prep cooler(2)-IT | 38 °F | Cold Holding |
| Cut tomatoes -Prep cooler(1)-IT | 40 °F | Cold Holding |
| Raw shell eggs -Receiving-ST | 41 °F | Cold Holding |
| Milk 2%-Receiving-ST | 40 °F | Cold Holding |
| Liquid eggs-WIC-ST | 38 °F | Cold Holding |
| Precooked steak-WIC-IT | 40 °F | Cold Holding |
| Sausage patty | 175 °F | Hot Holding |
| Raw sausage patty -Prep cooler(1)-IT | 39 °F | Cold Holding |
| Beef chili | 137 °F | Hot Holding |
| Salad mix -Prep cooler(3)-IT | 39 °F | Cold Holding |
| Sausage gravy | 146 °F | Hot Holding |
| Beef burger | 176 °F | Cooking |
| pancake batter-RIC(1)-IT | 39 °F | Cold Holding |
| Raw shell eggs-WIC-ST | 37 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dishwasher | Chemical | 50 | Luster | Chlorine | ||
| Wiping bucket | Chemical | 200 | Quick clean | Quat | 78 °F |
Equipment Temperatures
| Description | Temperature |
| Walk-in cooler | 38 °F |
| Reach-in freezer | 2 °F |
| Prep cooler(1) | 39 °F |
| Prep cooler(3) | 38 °F |
| Reach-in cooler(1) | 40 °F |
| Prep cooler(2) | 35 °F |
| Reach-in cooler(2) | 36 °F |
| Walk-in freezer | 5 °F |