Vivify Burger & Lounge, 314 William Street, Fredericksburg, VA 22401 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Vivify Burger & Lounge
Address: 314 William Street, Fredericksburg, VA 22401
Type: Fast Food Restaurant
Phone: 540 845-1969
Total inspections: 7
Last inspection: 09/18/2015

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Inspection findings	Inspection date	Type
Discussed with Person-in charge: 1. Sanitizer Abbreviations: PIC-Person-in charge,WIC-Walk-in cooler,RIC-Reach-in cooler,RIF-Reach-in freezer,IT-Internal temperature, ST-Surface temperature Equipment - Good Repair and Proper Adjustment Observation: The handles of the RIC by the stove and upstairs coke RIC were observed broken. Correction: Repair the Reach-in coolers to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: fry slicer. Correction: Clean and sanitize these surfaces for food contact. Equipment - Non-Food Contact Surfaces and Utensils Observation: Surfaces of the soda nozzles in the upstairs and downstairs bars were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Correction: Clean the surface of the equipment 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. Non-Food Contact Surfaces Observation: The nonfood contact surface of the exterior of the upstairs ice bins had accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Physical Facilities - Cleaning Frequency and Restrictions Observation: Cleaning of the floor under the cooking equipment is noted in need of cleaning. Correction: 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. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Observed chlorine sanitizer at 200ppm. Person-in charge adjusted the sanitizer to measure 100ppm during the inspection. Correction: Ensure sanitizing solution is measured at proper level.	09/18/2015	Routine
Abbreviations: WIC - walk in cooler Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-two attachments for the food processor, 2-the fry cutter. All items were taken to the dish machine to be cleaned. Correction: Clean and sanitize these surfaces for food contact.	03/11/2015	Risk Factor
Abbreviations: WIC - walk in cooler Critical: Hands and Arms Cleaning Procedure* (corrected on site) Observation: Improper handwashing procedures observed. Observed employee washing hands for only 5 seconds. PIC instructed employee to wash their hands for at least 20 seconds. Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored above sliced cheese and raw hamburger stored above hot dogs in the WIC. PIC relocated food items so that contamination is not a risk. Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Equipment - Fixed Equipment, Spacing or Sealing Observation: The dish machine area is not sealed to adjoining equipment or walls. Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single service items observed unprotected from contamination. Observed paper serving trays facing upward above the cook line. Trays were inverted during inspection. Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) Observation: The handwash station across from the cook top is being used as a dump station. Observed a strainer in the dump sink. When asked the strainer, the cook stated using it to dispose of waste. PIC instructed employee to remove the strainer from sink, and to only use the sink for handwashing. Correction: The handwash facility identified above is to be used for washing hands only	09/03/2014	Routine
Abbreviations: WIC - walk in cooler No violation noted during this evaluation.	02/12/2014	Risk Factor Assessment
Operator has addressed all issues noted on the preopening inspection of September 4, 2013. This establishment is in substantial compliance with the Virginia State rules and regulations regarding restaurants. Therefore permit will be issued upon receipt of Certificate of Occupancy from the Fredericksburg Building Department. No violation noted during this evaluation.	09/06/2013	Routine
September 4, 2013 Re: Vivify, 314 William Street, Fredericksburg, Va. 22401 Dear Mr. and Mrs Bethem: In regards to the proposed outdoor bar for the above referenced food establishment, the following items are required in order to be in compliance with the Virginia Department of Health Regulations: 1. All foods and ice at the bar will need to be protected from potential contamination. Lids will be required for all garnish and ice containers. The lids will be kept closed when not in use. 2. No food preparation will be allowed in the bar area. All food, including garnishes, will be prepared in the kitchen. All drinks will be dispensed from a drink dispenser (beer tap and soda) or from bottles (wine, liquor, and bar mixes). 3. All bottled drinks stored at the bar need to be protected with pour spouts or some other type of approved covering that protects the drinks from potential contamination. Screens or lids that are built into them may protect the pour spouts. 4. All tableware such as glasses, dinnerware, and silverware stored at the bar must be stored inverted or covered to protect from contamination. 5. Ensure the door into the entrance of the facility, from the new bar, is tight fitting and self-closing. 6. If necessary, provide additional professional pest control measures to help minimize the number of flying insects in the facility that may result from the addition of an outside bar. Please ensure that the Health Department inspection is conducted on your proposed outdoor bar prior to operation. Please do not hesitate to contact me if you have further questions or wish to schedule a preoperational inspection. You may reach me at (540 322-5944 or Scott Widener at (540) 322-5925. Sincerely, Lauren T. Gibson No violation noted during this evaluation.	09/04/2013	Other
No violation noted during this evaluation.	04/03/2013	Other

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