Appleby’s Neighborhood Bar & Grill
9901 Southpoint Parkway, Fredericksburg, VA 22407.
Health District records reflect the last inspection of the establishment was June 14, 2019, which didn’t include any details. The following inspection results were from Feb. 27, 2019. Two inspections are usually performed unless followups for violations are required.
40 – 0240 – Hair Restraints – Effectiveness
Observation: Employees with beards and working with exposed food and equipment were observed without beard restraints.
Correction: 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.
22 – 0820 (A2) – Time/Temperature Control for Safety (TCS) Food – Cold Holding
Observation (REPEAT) (CORRECTED DURING INSPECTION): Cooked penne pasta (47°F), portioned in individual bags and stacked in an insert pan in the prep cooler, was observed cold holding at improper temperatures. The portion of pasta was stacked above the frost line of the insert pan. All portions stored inside the insert pan below the frost line measured below 41°F. The pasta noted above 41°F was discarded and PIC stated he would remind employees to not over-fill the insert pans in the prep cooler.
Correction: Cold hold time/temperature control for safety (TCS) food at 41°F or below to inhibit the growth of harmful bacteria.
48 – 1600 – Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris and single service items, which may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning of the unit to maintain unit performance.
16 – 1770 (A) – Equipment – Food Contact Surfaces, Non-food Contact Surfaces, and Utensils
Observation (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: the tomato dicer and an insert pan observed stored among clean equipment. Items were removed and taken to the dishwashing area to be cleaned and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
16 – 1780 – Equipment – Food Contact Surfaces and Utensils
Observation (CORRECTED DURING INSPECTION): The temperature measuring device probes were observed heavily soiled while in storage. The person in charge immediately cleaned and sanitized thermometer probes.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
49 – 1800 – Non-Food Contact Surfaces
The nonfood-contact surfaces such as doors and hinges of prep coolers, the side of the flattop grill, and the top of the dish machine are noted in need of cleaning.
Observation (REPEAT): The nonfood-contact surfaces such as doors and hinges of prep coolers, the side of the flattop grill, and the top of the dish machine are noted in need of cleaning.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
44 – 1960 – Equipment and Utensils, Air-Drying Required
Observation (REPEAT): Several insert pans were observed stacked while still wet.
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.
55 – 3170 – Physical Facilities in Good Repair
Observation: Several tiles and areas of floor grouting throughout the facility are noted in need of repair/replacement. Per conversation with the Person in Charge, requests for the repairs have been made and are in the process of being evaluated/completed.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromise the functionality of the physical facilities.