Starbucks Coffee #701, 532 King St, Alexandria, VA - Restaurant inspection findings and violations

February 17, 2009 (Routine)

Violations:

• 11-2-24A - Critical Food manager certification is expired.
  Renew card prior to next routine inspection.
• 3-501.16A2 - Corrected During Inspection Critical Repeat Milks at coffee bars cold holding at improper temperatures (Skim/47F; nonfat/45; 1/2 and 1/2/46F; 1/2 and 1/2/51F;
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 5-205.11B3 - The handwashing station behind the coffee bar is being used to clean equipment and utensils.
  The handwashing facility identified above is to be used for washing hands only.
• 6-301.12 - Repeat No disposable towels were provided at the hand washing facility in the rear kitchen.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
• 6-501.11 - @Physical structure@ is not maintained in good repair. (ceiling tiles missing in rear kitchen area).
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.12A - Floor under refrigeration units in the rear kitchen area was 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.
• 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.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  Post the permit in a location that is conspicuous to consumers.

Comments:
This visit was made to conduct a routine inspection. Please note the following:
1) All non-critical violations must be corrected prior to the next inspection.
2) Due to the limited number of staff and the number of customers, little time was spent on items that require significant CFM/sanitarian interaction (i.e. employee health policy, demonstration of knowledge, etc).
3) Civil fines will be issued for repeat violations observed during the next routine inspection.
If you have any questions, please call me at 703 838 4400 x 250.

August 21, 2008 (Routine)

Violations:

• 3-501.16A1 - Critical Milk was being hot held at 111 and 128 between uses.
  maintain temperatures above 135 or refrigerate between uses.
• 3-501.16A2 - Critical Milk was being held at 45, half&half was at 43, caraffes were at 42 in the refrigerator, and at 46 at room temp.
  Monitor temperatures of milk and milk products and assure they stay below 41.

Comments:
The above observations were discussed with the CFM. Th ediscussion was centered about the monitoring the temperatures more closely.

February 19, 2008 (Routine)

Violations:

• 3-305.11A3 - Corrected During Inspection Coffee observed on the floor under the back hand washing sink.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-202.11A5 - Critical The food contact surface of the norlake cooler is not accessible for cleaning and inspection by an approved method. Storage shelves set to low for proper cleaning.
  Repair or replace the storage shelve to provide a food contact surface that is smooth, Free of breaks, open seams, crack, and chips, Free of sharp internal angles, corners, and crevices, Finished to have sooth welds and joints, And is accessible
• 4-602.13 - Repeat The nonfood contact surface of the equipment had accumulations of grime and debris. (exterior of the ice machine, bottom shelves in the norlake cooler and drawers used for storage.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 5-202.11A - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. The pitcher washer located in the front line sink. 1. System not sanitizing 2. There is no backflow prevention device installed at the system. 3. The system is not approved for intended use.
  Determine the scope of possible contamination of the water supply, and refer the matter to the Code Enforcement Division.
• 5-203.14A - Critical There is no backflow prevention device at the faucet of the mop sink, for the chemical dispensing device. A "Y" connection observed at the faucet.
  Please install a backflow prevention device to prevent the back up of solids, liquids and other contaminates.
• 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the back ware washing area.
  Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:

1. Please correct all remaining violations by the next routine inspection.
2. Please conduct detail cleaning to floors throughout the facility (under/around equipment, base coving and other areas.
3. If you have any questions, please contact me.

August 09, 2007 (Routine)

Violations:

• 3-307.11 - Corrected During Inspection Employee foods stored in Delfield.
  Protect food from miscellaneous sources of contamination.
• 4-501.11A - Dishmachine failed the thermolabel test.
  Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-602.13 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris. Bottom shelf of Delfield unit
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.

Comments:
1. Set up the 3 vat sink for sanitizing.
2. Reviewed the report to the LCFM

February 01, 2007 (Routine)

Violation: 6-501.11 - Leak in discharge pipe at rear handsink and sink is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

August 01, 2006 (Routine)

Violations:

• 2-401.11A - Critical Employee is consuming food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection.
• 4-501.11A - Drawer face cover missing and was observed in a state of disrepair and damaged.
  Repair the drawer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: mold build-up on the roof of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 6-501.110A - Corrected During Inspection Employees are not using the dressing rooms or lockers provided. Personal articles with paper products.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 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.

April 24, 2006 (Follow-up)

Comments:
This visit was made to conduct a follow up inspection. Please review the following comments:

1. Pest control service provided on 04/21/06. Pest control company is schedule for a follow up on 04/25/06, after closing. Pest control service will be provided as needed to control pest.
2. I observed no evidence or activity of pest at the time of the inspection.
3. I observed good improvements in sanitation at the front service line.
4. Please continue to monitor and provide service as needed to control pest.
5. If you have any question, please contact me.

February 16, 2006 (Routine)

Violations:

• 6-501.11 - No paper towel dispenser at the line handsink and one drain plug missing at the 3 compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.

August 18, 2005 (Routine)

Violations:

• 11-2-24A - Critical Repeat 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.
• 5-205.11A - Repeat The handwashing facility located in rear kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Handsink in rear in disrepair. Panel on cabinet missing and ceiling panel in rear askew.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

February 15, 2005 (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.
• 3-304.12A - Corrected During Inspection In-use utensils improperly stored between use. Observed scoop handle touching ice.
  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).
• 3-501.16A2 - Corrected During Inspection Critical Repeat Fruit not cold holding at 41F (holding at 48F).
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-501.11A - Observed donut/fruit display cold holding at 48F.
  Repair the unit o restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior panel of the ice machine.
  Clean and sanitize these surfaces for food contact.
• 5-205.11A - Corrected During Inspection The handwashing facility located at the back kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
• 6-501.11 - Repeat Physical structure is not maintained in good repair: holes are on the wall at the 3-vat sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 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.

Comments:
1. Ensure to contact the Health Department upon installing (bringing) a new equipment at the establishment.
2. Ensure an L-CFM is on duty at ALL times.

August 05, 2004 (Routine)

Violations:

• 4-203.12B - The ambient (air/water) temperature measuring device located in the Delfield upright cooler is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use. CORRECTED.
• 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.
• 3-304.14A - Wiping cloths improperly used.
  Ensure cloths used for wiping food spills are not used for any other purpose.
• 3-501.16A2 - Critical Observed half-n-halves stored at 50F.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. CORRECTED.

January 22, 2004 (Routine)

Violation: 6-501.11 - Observed many holes on the FRP walls in the back kitchen (near the 3-vat sink).
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Thank you for correcting all the violations from the previous inspections.

October 20, 2003 (Routine)

Violations:

• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. inside all cabinets and drawers.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-502.11C1 - Repeat The ambient air temperature gauge on the single door reach-in refrigerator for frappacino mix is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 2-402.11 - Repeat One employee observed working in the food service area without proper hair restraints.
  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.
• 3-304.12A - Repeat In-use utensils improperly stored between use. Observed an ice scoop lying in the ice bin.
  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).
• 6-501.12A - Floors and walls are unclean.
  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.
• 4-501.11A - Norlake upright refrigerator is registering 49F. Single door reach-in refrigerator is registering 51F. These units are in a state of possible disrepair and damaged.
  Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. All refrigerators shall be capable of holding food at 41F or below. If food shall be 41F or below, the units shall be at least 2 degrees colder.
• 6-303.11C - Inadequate light was noted in the kitchen ceiling fixture.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Kitchen ceiling panel is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3-305.11A3 - Boxes of soy milk stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. CORRECTED.

Comments:
Reminders: 1. Employee hand washing and handling food properly using deli tissue, utensils or wearing gloves. 2. Monitor food and refrigeration temperatures. 3. Keep open containers of milk and soy milk buried in ice to keep cold or store inside refrigerator at espresso station.

July 14, 2003 (Routine)

Violations:

• 4-904.11A - Repeat In conjunction with 4-903.11: Coffee filters, coffee lids, and cold drink lids were found handled, displayed or dispensed with the food or lip-contact surface facing upward and/or not stored in their plastic sleeve while on display.
  Store listed items with food or lip-contact surface facing downward to prevent contamination prior to use and/or in their plastic sleeve while on display.
• 6-301.14 - Repeat Front counter area hand sink is not provided with a poster or sign reminding employee's to wash their hands.
  Provide signage to remind employee's to wash their hands often.
• 6-301.12 - No paper towels are provided at the front counter hand sink.
  Provide paper towels.
• 5-203.14A - Critical 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.
• 5-205.11A - The handwashing facility located in the kitchen area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. CORRECTED.
• 2-402.11 - Some employees observed working in the food service area without proper hair restraints.
  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.
• 4-502.11C1 - The ambient air temperature gauge on the single door refrigerator for frappacino mix is not in good repair and/ or not accurate in the range of use.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 3-304.12A - In-use utensils improperly stored between use. Observed the ice scoop stored on top of the ice machine in the kitchen area.
  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) In a clean, dry container. 4) Under running water. 5) In an approved holster. 6) In hot water at 140F or above.

April 14, 2003 (Routine)

Violations:

• 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting door. CORRECTED.
• 6-501.110A - Employees are not using the wall hooks provided.
  Employees should use the walls hooks provided for all their personal articles.
• 2-401.11A - Critical The employee beverages are in an uncovered container.
  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 - 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.
• 4-904.11A - Single service drink and coffee lids were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter.
  Provide wrapped or use an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
• 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.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
• 4-204.112B - There was no temperature measuring device located in the front display case.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.