Wegmans Food Market, 2281 Carl D. Silver Parkway, Fredericksburg, VA 22401 - Grocery Store Food Service inspection findings and violations

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Business Info

Restaurant: Wegmans Food Market
Address: 2281 Carl D. Silver Parkway, Fredericksburg, VA 22401
Type: Grocery Store Food Service
Phone: 540 322-4800
Total inspections: 4
Last inspection: 04/07/2015
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Inspection findings

Inspection date

Type
Abbreviations: WIC - walk in cooler
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The 3-compartment sink in the food prep kitchen 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.
04/07/2015Routine
No violation noted during this evaluation.05/15/2014Risk Factor
Abreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Food temperatures continued: Sub Shop HH Chicken Fritters 141'F, WIC Ham 39'F, Soup Bar - Lentil Chili HH 170'F, Gumbo HH 158'F, Corn Chowder HH 173'F, Pizza Prep Unit - Pepperoni CH 37'F, Sliced Tomatoes CH 37'F, Pepperoni CH 36'F, Sausage 33'F, Traulsen RIC Chicken Wings CH 39'F, Sushi Case- Spiced Shrimp 35'F, Salmon 41'F, Smoked Salmon 35'F, Kitchen -Self Serve- HH Rice 163'F, Avocado Dip CH 31'F, HH Unit-Gumbo 171'F, HH Chicken 166'F, Cooked Foods WIC-Macaroni & Cheese CH 33'F, Crab Cakes CH 34'F, Cooked Chicken 32'F, Rice Cooking 173'F, Finished Product WIC-Cut Tomatoes 35'F, Egg Salad 34'F, WIC Finished Foods, Cooked Noodles 35'F, Raw Cooler-Talipia 35'F, Chicken 33'F, Meal Center-Prep Unit Sliced Turkey 41'F, Chicken Salad 36'F, Delfield RIC-Feta Cheese 39'F, Cooked Chicken 40'F, WIC Finished Product #3-Cooked Chicken Cooling 38'F, Produce Cooler, Blue Cheese 38'F, Sliced Cantaloup 34'F, Wokery-Cooked Rice HH 158'F, RIC-Cooked Shrimp 38'F, Chicken 37'F, Prep Unit Garlic & oil mix 34'F, Raw Beef 37'F, butter 40'F, Seafood Bar-Oysters on Ice 43'F, Crab Soup HH 164'F, Seafood Prep Unit-Tofu 40'F, Hamburger Cooking 195'F, Asian Bar HH Fish 135'F, Pepper Steak 154'F, General Tso's Chicken 166'F, Fried Rice 152'F, Tofu 155'F, Chicken Wings 172'F, Steamed Rice 165'F, Organic Salad Bar Turkey CH 34'F, Jambalaya 166'F, Honeydew Melon 37'F.
Equipment Description -Meal Center Delfield Prep Unit 34'F, Delfield RIC 36'F, WIC Finished Product WIC 3-38'F, Produce Cooler 33'F, Seafood Bar Prep Unit 44'F, Seafood Bar RIC 20'F, RIC 22'F,
Kay quat sanitizer concentration level in the Coffee Bar measured 200 ppm
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before handling clean and sanitized equipment and after handling dirty equipment at the dishmachine in the kitchen area.
    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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Seafood Bar-Crab Cakes @ 48'F - cold holding at improper temperatures. Crab cakes were relocated to the blast chiller.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
03/10/2014Risk Factor
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed foods cold holding at improper temperatures. whipped butter 62'F, Talapia 45'F. PIC removed items to flash cool.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment and Utensils, Air-Drying Required (repeated violation)
    Observation: Observed both stainless steel and plastic food containers that were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
06/27/2013Routine

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