Restaurant Inspections: Chuck Wagon Restaurant Cited for 14 Health Code Violations

The Prince William Health District cited the Chuck Wagon Restaurant for 14 violations ranging from sanitary issues to the improper storage of food.

The restaurant, located at 12846 Fitzwater Drive in Nokesville, was inspected Aug. 29; four critical and 10 noncritical violations were reported.

According to the Health District report, the critical violations include:

Critical (Corrected During Inspection): A food employee failed to wash after handling soiled utensils which may have contaminated his/her hands.

Critical: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680)

Critical Repeat (Corrected During Inspection): Mechanical dishwasher not sanitizing equipment and tableware.

Critical: Raid Flying Insect aerosol insecticide on premises. Product is for household use only.

Other non-critical violations included:

• The most recent water sample analysis report for the well water system was not available from the person in charge.
• Repeat: Food stored on the floor in walk-in cooler.
• Inadequate storage in walk-in cooler.
• Single service items stored on floor.
• Wood/particleboard shelves in storage closets are unfinished.
• Bottle racks being used for storage platforms.
• Heavy frost/ice in top-loading freezer cabinet.
• Broken thermometer in cook's upright cooler.
• Repeat: Dead bulbs / lamps in restrooms, kitchen, & storage room.
• Unfinished walls and floors in storage areas.

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“Restaurant inspections are normally scheduled for one to four inspections per year, depending on the complexity of the menu, how much food is made from raw products, and how much is made in advance rather than cooked-to-order,” the agency states on their website.

When violations are observed during a routine inspection, they are detailed in a report and classified as either critical (posing a direct or immediate threat to consumers) or non-critical (a failure of cleaning or maintenance), the agency said.

These inspections are considered by the Health District as a snapshot of a specific day of operation.

According to the agency: “Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations.”