Starbuck's Coffee #7412, 3825-B Jefferson Davis Hwy, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Starbuck's Coffee #7412
Address: 3825-B Jefferson Davis Hwy, Alexandria, Virginia
Phone: (703) 535-8740
Total inspections: 13
Last inspection: Jun 4, 2009
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Restaurant representatives - add corrected or new information about Starbuck's Coffee #7412, 3825-B Jefferson Davis Hwy, Alexandria, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-401.11A - Corrected During Inspection Critical Observed employee drinking cup stored at the handsink without lid nor straw.
  • 6-501.16 - Observed brooms not hung up to air dry.
June 04, 2009Routine11Details / Comments
No violation noted during this evaluation. October 28, 2008Routine00Details / Comments
6-501.12A - Floor under and around dishmachine was noted in need of cleaning.April 22, 2008Routine01Details / Comments
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: dishmachine not sanitizing with 180F at manifold.
  • 6-501.11 - Coping by the dishmachine is not maintained in good repair.
October 15, 2007Routine11Details / Comments
  • 3-302.12 - Unlabeled food containers.
  • 3-304.12A - Repeat In-use utensils improperly stored between use.
  • 4-502.11A2 - Repeat The ice scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 6-202.11A - Repeat The light bulbs over the pastries and prep. counter were not properly shielded, coated, or shatter-resistant.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided.
April 13, 2007Routine05Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination.
  • 5-203.15 - No air gap or double check valve with an intermediate vent and screen was provided upstream of the carbonating device and downstream from any copper in the water supply.
  • 6-202.11A - Repeat The light bulbs over the prep. area were not properly shielded, coated, or shatter-resistant.
October 17, 2006Routine13Details / Comments
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  • 3-304.12A - In-use utensils improperly stored between use.
  • 4-502.11A2 - The ice maker scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 5-204.12 - The backflow prevention device has a cut off valve located downstream.
  • 6-202.11A - Repeat The light bulbs over the 3-comp. sink were not properly shielded, coated, or shatter-resistant.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
March 07, 2006Routine06Details / Comments
  • 5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  • 6-202.11A - The light bulbs in the display case were not properly shielded, coated, or shatter-resistant.
  • 6-403.11B - Lockers or other suitable facilities are not located to protect food from contamination.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
August 30, 2005Routine13Details / Comments
  • 5-203.14A - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
  • 6-501.11 - No hot water at line handsink.
February 28, 2005Routine11Details / Comments
  • 11-2-24A - Critical There is no certified food manager on duty.
  • 2-401.11A - Critical The emoloyees are consuming beverages in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
August 31, 2004Routine20Details / Comments
6-501.11 - 3 compartment sink lacks sufficient water pressure. Fixture loose at 3 compartment sink and 3 compartment sink with caulking not maintained in good repair.March 01, 2004Routine01Details / Comments
4-602.13 - The nonfood contact surface of the interior of the dishmachine had accumulations of grime and debris.August 28, 2003Routine01Details / Comments
  • 4-602.13 - Scum on exterior lip of ice machine.
  • 4-601.11A - Critical Calcium deposits on wares.
February 27, 2003Routine11Details / Comments

June 04, 2009 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Observed employee drinking cup stored at the handsink without lid nor straw.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items.
  • 6-501.16 - Observed brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 28, 2008 (Routine)

Comments:
No violations

April 22, 2008 (Routine)



Violation: 6-501.12A - Floor under and around dishmachine was noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.

October 15, 2007 (Routine)



Violations:
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch: dishmachine not sanitizing with 180F at manifold.
    Clean and sanitize these surfaces for food contact.
  • 6-501.11 - Coping by the dishmachine is not maintained in good repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

April 13, 2007 (Routine)



Violations:
  • 3-302.12 - Unlabeled food containers.
    Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • 3-304.12A - Repeat In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 4-502.11A2 - Repeat The ice scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 6-202.11A - Repeat The light bulbs over the pastries and prep. counter were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
Comments:
Discussed report with manager.

October 17, 2006 (Routine)



Violations:
  • 11-2-24A - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 3-305.11A2 - Food stored in a location where it is subject to splash, dust or other contamination.
    Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
  • 5-203.15 - No air gap or double check valve with an intermediate vent and screen was provided upstream of the carbonating device and downstream from any copper in the water supply.
    Provide an air gap or double check valve with an intermediate vent and mesh screen upstream of the carbonating device and downstream of any copper in the water supply.
  • 6-202.11A - Repeat The light bulbs over the prep. area were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.

March 07, 2006 (Routine)



Violations:
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
  • 3-304.12A - In-use utensils improperly stored between use.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized. 4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous. or 6) In a container of water if the water is maintained at a temperature of at least 140F and the container is cleaned at a frequency as specified under 6-602.11(d)(7).
  • 4-502.11A2 - The ice maker scoop was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
  • 5-204.12 - The backflow prevention device has a cut off valve located downstream.
    Install the backflow prevention device so that its function is unhampered.
  • 6-202.11A - Repeat The light bulbs over the 3-comp. sink were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

August 30, 2005 (Routine)



Violations:
  • 5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device.
  • 6-202.11A - The light bulbs in the display case were not properly shielded, coated, or shatter-resistant.
    Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
  • 6-403.11B - Lockers or other suitable facilities are not located to protect food from contamination.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles are protected from contamination.
  • 6-501.16 - Mops and brooms are not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

February 28, 2005 (Routine)



Violations:
  • 5-203.14A - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
    Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and may not be less than 1 inch.
  • 6-501.11 - No hot water at line handsink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Facility operating without 2005 permit. Pay fee within 10 business days. Note- Run dishmachine 2x prior to placing wares in machine.

August 31, 2004 (Routine)



Violations:
  • 11-2-24A - Critical There is no certified food manager on duty.
    It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.
  • 2-401.11A - Critical The emoloyees are consuming beverages in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
    All employees consuming beverages must be in the designated break area away from food preparation/handling areas to prevent cross contamination.

March 01, 2004 (Routine)



Violation: 6-501.11 - 3 compartment sink lacks sufficient water pressure. Fixture loose at 3 compartment sink and 3 compartment sink with caulking not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 28, 2003 (Routine)



Violation: 4-602.13 - The nonfood contact surface of the interior of the dishmachine had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

February 27, 2003 (Routine)



Violations:
  • 4-602.13 - Scum on exterior lip of ice machine.
  • 4-601.11A - Critical Calcium deposits on wares.

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