The Virginia Deli, 826 Caroline Street, Fredericksburg, VA 22401 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: The Virginia Deli
Address: 826 Caroline Street, Fredericksburg, VA 22401
Type: Fast Food Restaurant
Phone: 540 371-2233
Total inspections: 5
Last inspection: 02/04/2016
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Inspection findings

Inspection date

Type
ServeSafe handouts were provided to the PIC during the inspection. The facility is very clean and well maintained.
Abbreviations: PIC- person in charge, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million.
No violation noted during this evaluation.		02/04/2016Risk Factor
Discussed the following items with the Person in Charge:
1. Recommend returning to food safety classes as food safety manager certification has expired.
2. Person in Charge stated the ice machine will be cleaned this evening.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed a food employee enter the food preparation area and don gloves. EHS advised the employee to wash hands between tasks and prior to donning gloves. During discussion, employee stated he had just finished washing dishes, but had not washed his hands afterwards. Person in Charge addressed this item with the employee.
    Correction: 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.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed one employee water bottle stored in the reach in cooler above food to be served to customers, and observed an employee water bottle stored on the dry storage rack in the food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Interior surfaces of the ice machine were observed soiled to sight and touch.
    Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Employee Accommodations, Designated Areas (corrected on site)
    Observation: Observed tool belt hung on storage shelving unit next to food and equipment in the rear storage area and dish washing room.
    Correction: Designate an area for employees to store personal belongings and maintenace equpiment away from food, equipment and single-service and single-use articles to protect them from contamination
07/06/2015Routine
Facility is in substantial compliance with the Commonwealth Board of Health Food Regulations. Permit issued.
The following items are needed prior to opening:
1. Clean & Sanitize interior surfaces of the ice machine- corrected
2. Fill holes in walls behind 3-compartment sink where former plumbing was located.
3. Seal/Caulk hand sink in dish washing room to the wall.
4. Seal/Caulk 3-compartment sink to shelving behind it.
5. Clean dust from fan in the ladies rest-room.
6. Provide collars on drains to soda machine and ice machine to allow for proper indirect connection of drain lines.
7. Seal/Caulk front hand sink to counter top.
8. Seal/Caulk front counter (where hand sink is located) to wall.
9. Provide door sweep or other means at the bottom of the front door to prevent pest entry.
10. Clean & sanitize all equipment and utensils.
11. Ensure upright reach in cooler drops to below 40'F prior to storage of foods that require temperature control for safety.
Recommendations:
Installing laminate or ceramic tile in the dish washing room so the floors are easier to clean and maintain.
If using the dish washing area for food prep, more lighting will be needed. Currently 20 foot candles of light is provided, which is the minimum requirement for dish washing areas. 50 foot candles are required in food prep areas.
Back flow prevention devices have been installed on the soda machine and ice machine. Shatter proof light bulbs have been provided in food prep areas. The bulb above the ice machine was not shatter proof and has been removed.
Abbreviations: SP- Sandwich Prep, RIC- Reach In Cooler, IT- Internal Temperature, ST- Surface Temperature
No violation noted during this evaluation.		07/03/2014Routine
No violation noted during this evaluation.06/23/2014Other
Site visit made to facility to ascertain the location of a 2nd handsink.
Discussed with owners: 1. ensure all carpeting is removed from the 3 compartment sink area and the area where the mop sink area is 2. install a splashguard at the handsink that is to be installed next to the 3 compartment sink 3. ensure the restrooms are equipped with exhaust fans. 4. submit plumbing plans to the Health Department.
No violation noted during this evaluation.		05/27/2014Pre-Opening

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