Mason-Dixon Cafe & Baking Co., 2100 Princess Anne Street, Fredericksburg, VA 22401 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Mason-Dixon Cafe & Baking Co.
Address: 2100 Princess Anne Street, Fredericksburg, VA 22401
Type: Full Service Restaurant
Phone: 540 371-1950
Total inspections: 7
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
Abbreviations: WIC - walk in cooler
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The employees are storing meals in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed two half eaten employee meals on the prep line. Meals were discarded during inspection
    Correction: Provide a designated area where employees may store and eat meals so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed bruschetta (48'F), feta cheese (45'F) cold holding at improper temperatures. Cooks had placed hot, cooked potatoes under these items inside of the prep unit. Potatoes were relocated to the reach in cooler to cool properly. Temperatures of the bruschetta and feta cheese were down to 41'F and 40'F at time of writing report.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Undercooked bacon for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Observed bacon that was not fully cooked stored on the cooks line at a temperature of 86'F. Bacon was placed back on the flattop grill and fully cooked and crispy.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
12/16/2015Risk Factor
Discussed and dropped off requested paperwork concerning applying for a variance allowing dogs in outdoor dining areas.
No violation noted during this evaluation.		09/01/2015Other
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		06/16/2015Routine
No violation noted during this evaluation.01/06/2015Risk Factor
All items listed on previous report have been addressed. A copy of the Certificate of Occupancy has been provided.
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.
No violation noted during this evaluation.		06/13/2014Routine
The following items are needed and were discussed with the person in charge prior to issuance of Health Department permit:
1-Provide thermometers in all refrigeration/freezer units
2-Ensure all refrigeration units are set at 36'F to 38'F in order to hold all potentially hazardous foods at 41'F or colder
3-Provide a detailed and thorough cleaning of all floors, walls, and ceilings, as well as all equipment, prior to opening for business.
4-Submit a copy of the certificate of occupancy from the building department to the health department
5-
Ensure all hand sinks are fully equipped with soap, paper towels and a handwashing sign. All handsinks must reach a minimum water temperature of 100'F.
No violation noted during this evaluation.		06/11/2014Pre-Opening
Plan Review
No violation noted during this evaluation.		06/02/2014Other

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