1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
3: 0070 (15) Person in charge was unable to provide documentation of training relating to the employee health policy for this facility. EHS provided an employee health policy to be read and signed by the employees.
Corrective Actions: Ensure training records are kept in a location where they are easily accessible within the establishment.
3: 0080 (A) (C) The food employees were not aware of the foodborne illnesses that can be transmitted by food and the symptoms associated with foodborne illnesses. EHS provided adequate training and handouts.
Corrective Actions: Ensure that food employee are aware of the employee health policy.
5: 255 The food establishment does not have written procedures for cleaning up vomiting or diarrheal events that happen in the facility. PIC was informed of the Food Regulations update on February 9, 2022. EHS provided a bodily fluid clean up sample.
Corrective Actions: Write procedures for employees to follow when responding to vomiting or diarrheal events in the food establishment.
8: 170 Observed a food employee wash their hands at the 3 compartment sink. Person in charge instructed the employee to use the hand washing sink.
Corrective Actions: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, utensil washing, or disposing of mop water.
10: 3020 Soap was not provided at both hand washing sinks in the kitchen. Person in charge provided soap.
Corrective Actions: Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
15: 470 Observed raw shell eggs stored over ready to eat food in the walk in cooler. Eggs were re-located.
Corrective Actions: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
15: 0470 (A 3-8) Observed the following items stored in the walk in cooler in uncovered containers: 1) two small containers of cooked pork, 2) ready to eat tofu, 3) three large metal wired baskets that contained vegetable egg rolls. A food employee covered the foods, egg rolls were discarded.
Corrective Actions: Prevent cross-contamination by storing food in packages, covered containers, or wrappings.
16: 1900 The sanitizer solution in the chemical dishmachine that was being used to wash dishes measured 0 PPM. Employee will contact the technician to evaluate the unit. PIC will use the 3 compartment sink to wash and sanitize. EHS ensured 3 compartment sink is set up during the inspection.
Corrective Actions: Dishmachine shall be monitored regularly to it ensure it is operating in accordance with minimum requirements of the Virginia Food Regulations. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
22: 0820 (A2) Observed the following cold holding in the walk in cooler overnight at improper temperature overnight :1) three large uncovered containers of vegetable egg rolls (45 degrees F) and 2) two small containers of cooked pork (44 degrees F). The person in charge stated that they adjusted the thermostat to a higher temperature (45 degrees F) as foods were reaching a frozen state. Thermostat was lowered during the inspection to 38 degrees F. Items were discarded (corrected on site). Observed a large container of cooked chicken (81 degrees F) stored near the handwashing sink by the cookline, person in charge stated the chicken was cooked about an hour over temperature check. Chicken was re-located to the walk in cooler.
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
23: 830 Observed 3 containers of vegetable spring rolls that were not date marked. Person in charge stated they were prepared two days prior to the inspection.
Corrective Actions: Ensure that all commercially processed RTE time/temperature control for safety (TCS) foods are date marked once opened. The food must be served, sold or discarded 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.
23: 840 A date marking system is not in proper use for the time/temperature control for safety (TCS) foods. EHS discussed the importance of having a date marking system.
Corrective Actions: All TCS foods shall be dated for disposition not to exceed 7 days with the day the food was prepared as Day 1.
39: 610 Observed uncovered a large container of raw chicken stored on the floor near the 3 compartment sink.
Corrective Actions: Food should be stored six inches above the floor.
40: 240 Observed employees in the back of the house preparing food without proper 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.
47: 0960 (1) Observed three metal wired baskets used to store ready to eat vegetable egg rolls in the walk in cooler. Person in charge could not provide proof that the baskets are constructed from materials that are food grade. Baskets appeared to be constructed from a non food grade materials. The person in charge discarded the egg rolls due to being stored overnight at improper temperature. Person in charge will discontinue the use of the wired baskets to store food. (corrected on site).
Corrective Actions: Food must be stored in a container that is constructed of food-grade materials to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
49: 1800 Observed the following non food contact surfaces in need of cleaning: 1) Fryer cabinets 2) the top of the fryers, 3) the non food contact surface of the refrigeration units, 4) shelving units, 5) the dishmachine.
Corrective Actions: Clean nonfood-contact surfaces of equipment at a frequency necessary to preclude accumulation of soil residues.
52: 2520 Direct connection exists at the 3 compartment sink and sewer line.
Corrective Actions: An indirect connection must be provided.
55: 2790 Observed the ceiling tiles in both restrooms to be absorbent, non 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.
55: 3180 Observed the walls, floors, and ceiling (including vents) are in need of cleaning.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
56: 3140 Observed several employees' personal belongings stored next to food, single service articles, and equipment throughout the facility. The person in charge relocated the items.
Corrective Actions: Personal belongings shall be stored in a designated room or area to ensure contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur.
Additional Comments
Discussed the following with the person in charge:
1) thawing methods.
2) unsealed wood.
3) remove unnecessary items from the facility.
Food Temperatures
Description | Temperature | State of Food |
Bean sprouts- cold holding | 41 °F | Cold Holding |
Hot and sour soup | 174 °F | Hot Holding |
Tofu- Walk in cooler | 41 °F | Cold Holding |
Raw shrimp - prep unit | 40 °F | Cold Holding |
White rice- rice cooker | 167 °F | Hot Holding |
Fried rice- rice cooker | 153 °F | Hot Holding |
Raw chicken - prep unit | 41 °F | Cold Holding |
Cut tomatoes- Prep unit | 40 °F | Cold Holding |
Warewashing Temperatures
Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
Sanitizer Bucket (EHS) | Chlorine | 50 | Bleach | 72 °F |