Woodbridge Restaurant Inspections: Secret Garden Cafe, Mezeh, Subway – Low Calorie Diets Tips

WOODBRIDGE, VA – The Prince William Health District cited violations at several facilities around Woodbridge in the latest restaurant inspections. The last published inspections took place between June 8th and 14th.

Many COVID-19 restrictions have been eased across the state, and health inspectors are returning to conduct many restaurant and other health inspections in person. However, some visits, such as for training purposes, may be conducted virtually.

Violations typically focus on factors that can contribute to food contamination. The local health department may also conduct a re-inspection to ensure any potential violations have been addressed.

For each violation observed, the inspector provides a specific corrective action that can be completed to resolve the violation. Sometimes these are simple and violations can be corrected during the course of the inspection. Other violations will be corrected later and an inspector may conduct a follow-up inspection to ensure compliance.

Here are the latest inspections from the Woodbridge area, according to the Prince William Health District.

  • Mezeh, 4229 Merchant Plaza Woodbridge, VA 22192
    • Inspection date: June 9th
    • Total number of violations: 17
      • The Responsible Person (PIC) was unable to provide evidence that all food workers or contingent workers were trained and informed of their obligations to report symptoms or diagnosis of, or exposure to, foodborne diseases.
      • This food company has not established written procedures for responding to vomiting or diarrhea occurring at the facility.
      • A food worker failed to wash her hands before putting on clean disposable gloves for handling ready-to-eat food (RTE).
      • The hand wash basin near the rice cooker was used to clean/store a jug (food contact equipment).
      • Raw eggs stored in Walk-In Cooler (WIC) alongside Ready-To-Eat (RTE) carrots and cheese.
      • The following food(s) were kept hot at improper temperatures using a calibrated food temperature gauge: chicken and beef shawarma in the front display unit; Chicken shawarma on the steam table without water.
      • Using a calibrated food temperature gauge, the following foods were observed to be kept cold at inappropriate temperatures: Turkish salad (sliced ​​tomato) and spicy feta sauce on the front display unit; Feta cheese in the fridge for pizza preparation.
      • Various foods such as couscous in the Avantco front-line built-in refrigerator, couscous and cooked eggplant in the walk-in cooler, arugula salad in the salad prep unit were found to be improperly chilled with containers stacked and/or covered or refrigerated e.g. in reach-in appliances (not in the required walk-in cooler). Observation: Pico de gallo just made was found stored at 47 degrees F on top of the prep refrigeration unit.
      • There was no device to measure ambient air temperature (thermometer) in the Avantco built-in refrigerator in the bakery/salad preparation area.
      • A paper towel dispenser above the rice cooker at the front hand basin results in waste water dripping over/into cooked rice.
      • Individual service items on the shelves above the pizza making station were stored with food contact surfaces exposed.
      • The Noble dishwasher did not disinfect properly. A chlorine content of 0 ppm was determined during the measurement.
      • The shelves at the front, where individual service items were stored, were dirty.
      • It was observed that the hose attached to the mop faucet was protruding all the way into the basin, creating a potential backflow problem.
      • Outdoor dumpster or dumpster was open or uncovered.
      • Various light bulbs in the extractor system in the kitchen are burnt out and/or missing.
      • Personal jacket and wallets are kept near the walk-in cool box along with individual service items.
  • Tube #22302, 4140 Merchant Plz Woodbridge, VA 22192
    • Inspection date: June 9th
    • Total violations: 15
      • The responsible person (PIC) did not demonstrate their knowledge as they were not a Certified Food Protection Manager (CFPM), they did not fully answer questions about reheat temperatures etc. and the inspection found many priority non-compliances.
      • There is no Certified Food Protection Manager (CFPM) on duty during operating hours as the staff with oversight and management responsibilities do not have certifications.
      • The Responsible Person (PIC) was unable to provide evidence that all food workers or contingent workers were trained and informed of their obligations to report symptoms or diagnosis of, or exposure to, foodborne diseases.
      • This food company has not established written procedures for responding to vomiting or diarrhea occurring at the facility.
      • A food worker failed to wash her hands before putting on clean disposable gloves for handling ready-to-eat food (RTE).
      • Soap was not available at the small hand basin near the 3 compartment sink.
      • Signage urging food workers to wash their hands was not provided and/or permanently posted to the hand sinks in the kitchen used by food workers.
      • The commercially prepared meatballs and gravy were not microwaved to 135°F for proper warming.
      • The following food(s) were kept hot at improper temperatures using a calibrated food temperature gauge: meatballs and gravy
      • The following foods were kept cold at inappropriate temperatures using a calibrated food temperature gauge: teriyaki chicken breasts, rotisserie chicken breasts, and steak on the service line and steak in the 2-door reach and walk-in cooler.
      • Spray bottles of chemicals stored hanging/pointing on or near clean equipment above and to the side of the 3-compartment sink.
      • Groceries stored on the floor at the back under the staff cloakroom.
      • Groceries such as Italian condiments/dressing (and individual service items) are stored in the cupboard under the hand wash basin (front) drain lines.
      • It has been observed that knives used for both cutting and spreading were improperly stored between uses in standing water (disinfectant according to PIC) at room temperature.
      • Extensions were attached to the original waste water pipes of the triple sink, which now reach into the floor drain and eliminate air gaps.
  • Rahama African Restaurant & Catering, 12744 Darby Brooke Ct. Woodbridge, VA 22192
    • Inspection date: June 9th
    • Total number of violations: 16
      • Employees are unaware of reporting procedures for information about their health and activities related to foodborne illnesses.
      • This food company has not established procedures for the elimination of vomiting or diarrhea occurring at the facility.
      • There was no soap in the hand-washing toilet in the kitchen
      • The hand washing facility next to the 3-compartment sink is blocked, preventing access for employees to wash their hands easily.
      • The preparation of raw animal feed was conducted in a manner that may cause cross-contamination of ready-to-eat foods as follows: Cooked goat meat was stored next to uncooked raw lamb on the same shelf.
      • The chlorine disinfectant solution used was not at an acceptable temperature.
      • The prepared ready to eat (RTE) cooked goat meat and okra in the refrigeration unit is not marked with a “use by” date
      • Poisonous or toxic materials found stored or displayed with food, equipment, bedding, or individual service items in a manner that contaminates items
      • The certified food manager could not provide a food temperature gauge.
      • Food that has been stored on the floor or food that has been stored less than 6 inches off the floor. Eggs were stored on the floor across from the two-door refrigerator.
      • Food stored in a place where it will be exposed to splashes, dust or other contaminants. Groceries like tilapia are stored in the 3-compartment sink alongside unclean dishes.
      • The wipes used with raw animal foods are stored with other used wipes.
      • The following equipment has cracks, chips, or indentations on the food-contact surfaces that cannot be easily cleaned: Chopping board
      • There is no temperature gauge for measuring the temperatures of detergent and disinfectant solutions used in manual dishwashing.
      • Observed a build up of rubbish on the premises.
      • It has been observed that cleaning is carried out at times when food is exposed to contamination.
  • Secret Garden Cafe, The, 404 Mill St Occoquan, VA 22125
    • Inspection date: June 14th
    • Total violations: 7
      • No disposable towels were provided in the hand wash basin next to the dishwasher (correction during the check: the responsible person put the paper towel in the hand wash basin).
      • Green Cajun Sauce 119 F, Cooked Mixed Cheese 110 F Keeping warm at wrong temperature. (Corrected during inspection: food worker reheated green Cajun sauce and stored at 144°F, cooked mixed cheese held at 145°F).
      • Rib eye steak measured 46 F and Cajun sauce measured 47 F Keep cold at improper temperatures. (Corrected during inspection: the person in charge moved the rib eye steak and Cajun sauce and placed the food in the fridge on top at the proper chilling temperatures of 41 F or below).
      • Employees observed working in the hospitality area without proper hair restraints
      • Wipes improperly stored between uses.
      • The floor is not cleaned as often as necessary to keep it clean.
      • The damp mop is not placed in a position that allows it to air dry without soiling walls, equipment or supplies.

Here are the facilities that did not record any violations during their health department visit:

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