1320 Central Park Blvd, Suite 300, Fredericksburg, VA 22401 | Visit Official Website (opens in a new tab)
Full Service Restaurant | Routine
Observations & Corrective Actions
5: 255 The person in charge could not provide written procedures for clean-up of vomiting and diarrheal events. Sample procedures provided during the inspection.
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 vomting or diarrheal event.
8: 140 Observed a food employee lather hands under running water, hands were not effectively cleaned due to soap being flushed down the drain. Discussed correct handwashing procedures and the employee washed their hands.
Corrective Actions: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under warm running water; and 6) drying with paper towels or air drying device.
8: 160 Observed an employee set up a sanitizer bucket and then proceed to touch lids at the hot holding station without washing their hands. Instructed employee 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.
16: 1790 Observed interior of two microwave ovens at the cook/prep line were soiled. The person in charge reported they were not used during breakfast service.
Corrective Actions: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
16: 1780 (E) Through discussion with the operator the soda nozzles are soaked in soda water and sanitized, absence of a wash step. Instructed the operator to wash and sanitize soda nozzles.
Corrective Actions: surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned any time when contamination may have occurred and Aa a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To include equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment.
22: 0820 (A2) Observed pancake batter, which is prepared with pasteurized liquid eggs, cold holding on top of prep cooler at the cook line at 45 degrees F. Observed the top of the container stored above the cold well line. The person in charge reported the pancake batter was pulled from the walk-in cooler at 8:00 a.m. Instructed the operator to cool to 41 degrees F, sell or discard by 12:00 p.m.
Corrective Actions: Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria.
23: 830 Observed five containers of macaroni and cheese which had a date sticker to discard the product on 6/25/2023. The person in charge reported the wrong date sticker was created and placed a new date sticker on the product.
Corrective Actions: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
29: 0870 (B1,2,3,5,6)(D1,2a,f,g,h,3,4)(E2,3,4) Observed commercially cooked pot roast stored in sealed bags in a reduced oxygen environment (air removed from the packaging) with a 48 hour discard date and time of 8/23/2023 at 1:18 a.m. The facility is properly labeling the product for 48 hours. During the inspection the pot roast was discarded.
Corrective Actions: A HACCP plan is not required when a food establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always:
1. Labeled with the production time and date;
2. Held at 41°F (5°C) or less during refrigerated storage; and
3. Removed from its packaging in the food establishment within 48 hours after packaging.
40: 240 Observed absence of adequate hair restraints by food employees.
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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
47: 1550 Observed the front handsink by the cook line, vegetable prep sink and stainless-steel equipment by the hot wells are not sealed to the adjacent walls/equipment.
Corrective Actions: Seal equipment which is not easily movable if they are exposed to spillage or seepage
49: 1800 Observed accumulation of grime and debris on nonfood contact surfaces throughout the facility including shelving, interior and exterior of refrigeration equipment, cooking equipment including trap and suppression lines at the hood, and prewash sprayer. Recommend a deep and thorough cleaning.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
51: 2260 Observed the following: 1- New convection oven which is connected to the water line in absence of a backflow preventor. The facility installed the equipment without contacting the health department. 2- Hose bibb vacuum breaker installed to a hose with spray nozzle, which had water flowing during the inspection, at the mop sink. Informed the operator a dual check valve with atmospheric vent is required in lieu of a hose bibb vacuum breaker (not designed for continuous pressure). The water was turned off during the inspection.
Provided backflow handout during the inspection.
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.
55: 3180 Observed floors, walls and plumbing in need of cleaning.
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
55: 3170 Observed the following in poor repair: Gaps in ceiling tiles around conduit cables, ceiling tiles not tight fitting to the frames, peeling/damaged ceiling tiles, cracked floor tiles by cookline and 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
12VAC5-421-3750- Absence of signage informing guests inspection report is available upon request. Sample signage emailed to the operator.
Corrective Action: In order to retain a permit issued by the department, the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers.
Discussed the following:
1. Relocate permit from the office to customer facing areas. Current permit expires 8/31/2023.
2. Clean exterior of dumpster.
3. Date and time labeling requirements for pot roast being stored in a reduced oxygen environment.
4. Increase lighting in toilet rooms.
5. Leak at filter behind the ice machine, significant drip is being caught by stainless steel pans. Instructed the operator to monitor and frequency dumping will be needed. A plumber has been contacted and is expected this afternoon.
6. Data plate is eroded on the dishwasher, contact technician to install a new one which is readable.
7. Storage of bowls not under shelving and utensils on wire shelving.
8. Cold holding storage of icing which is a TCS food based on ingredients.
Provide manufacturer specs for new convection oven connected to the water line.
Food Temperatures
| Description | Temperature | State of Food |
| Icing - front prep cooler | 37 °F | Cold Holding |
| Packaged macaroni and cheese - small prep cooler | 40 °F | Cold Holding |
| Vanilla pudding - surface temperature - walk in cooler | 37 °F | Cold Holding |
| Raw steak - small prep cooler - surface temperature | 41.6 °F | Cold Holding |
| Cooked pepper/onions - drawer cooler | 30 °F | Cold Holding |
| Chili | 185 °F | Hot Holding |
| Shredded cheese - prep cooler top | 42 °F | Cold Holding |
| Macaroni and cheese - walk in cooler | 40 °F | Cold Holding |
| Cut lettuce - front prep cooler | 38 °F | Cold Holding |
| Pork sausage | 167 °F | Hot Holding |
| White gravy | 155 °F | Hot Holding |
| Precooked sausage - small prep cooler | 40 °F | Cold Holding |
| Raw hamburger patty - walk in cooler | 31 °F | Cold Holding |
| Milk - front prep cooler #2 - surface temperature | 39 °F | Cold Holding |
| Single portion of lasagne - walk in cooler | 40 °F | Cold Holding |
| Raw chorizo - drawer cooler | 35 °F | Cold Holding |
| Wheat pancake batter - small reach in cooler | 41 °F | Cold Holding |
| Pico - drawer cooler | 35 °F | Cold Holding |
| Hash browns - drawer cooler | 41 °F | Cold Holding |
| Canteloupe - front prep cooler | 37 °F | Cold Holding |
| Sliced tomatoes - prep cooler top | 41 °F | Cold Holding |
| Single use portion of cheesecake - surface temperature - reach in cooler | 38.5 °F | Cold Holding |
| Shell eggs - walk in cooler | 39 °F | Cold Holding |
| Shell eggs - small prep cooler | 44 °F | Cold Holding |
Warewashing Temperatures
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Wiping cloth - 3 vat area | Chemicaldd | 300 | Clean Quick | Quaternary Ammonium | 83 °F | |
| Dishwasher | Chemical | 100 | Chlorine | Chlorein | 110 °F | |
| Wiping cloth - cook line | Chemical | 200 | Clean Quick | Quaternary Ammonium | 75 °F |
Equipment Temperatures
| Description | Temperature |
| Reach in coole | 37 °F |
| Walk in freezer | 11 °F |
| Small reach in cooler | 39 °F |
| Walk in cooler | 40 °F |
| Prep cooler - top well only | |
| Small prep cooler | 40 °F |
| Front prep cooler | 34 °F |
| Drawer freezer | -1 °F |
| Ice cream freezer | -9.9 °F |
| Drawer freezer - not in use | 28 °F |
| Drawer cooler | 36 °F |