Starbucks Coffee #730, 6552 Little River Tpke, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Starbucks Coffee #730
Address: 6552 Little River Tpke, Alexandria, Virginia
Total inspections: 17
Last inspection: Mar 9, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Observed the interior of the 2 door prep refrigerator, under the espresso machine and the True 2 door refrigerator exhibit an accumulution of grime
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
March 09, 2009Routine13Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to name the Big Five foodborne illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed the non-fat milk, at the customer service station, was at 45F.
  • 4-501.114(C) - Corrected During Inspection Critical Repeat Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the quaternary ammonium solution was at 150 ppm.
June 17, 2008Follow-up30Details / Comments
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five foodborne illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed the non-fat milk, at the customer service station, was at 45F.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the quaternary ammonium solution was at 150 ppm.
  • 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: All utensils and equipment which have been washed in the warewasher.
  • 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Observed no chlorine in the low temperature warewashing machine.
June 12, 2008Critical Procedures50Details / Comments
No violation noted during this evaluation. October 03, 2007Complaint00Details / Comments
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6". Due to limited storage capacity of the store, boxes of food and single service items are being stored directly on the floor.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Half and Half 44 F at customer station. Note: Discarded and replaced with another container by the operator.
  • 4-702.11 - Corrected During Inspection Critical Observed that utensils and equipment were not being sanitized in the dish machine due to empty sanitizer container attached to it.
  • 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114). Note: Chemical containers attached to the ware washing machine was empty.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
  • 7-201.11(B) - Corrected During Inspection Critical Observed that ice machine cleaner solution stored over the 3-vat sink.
August 24, 2007Routine44Details / Comments
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-402.11(A) - Repeat (REPEAT) The 3- compartment sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:
  • 4-602.11(E)(4) - Repeat Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Observed grime and mold inside ice machine.
  • 4-903.11(C) - Repeat (REPEAT) Coffee filters were observed stored unprotected.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
April 18, 2007Follow-up05Details / Comments
  • 3-304.14(B)(1) - Corrected During Inspection (REPEAT) Wiping cloths used for wiping are being stored in an empty container.
  • 4-402.11(A) - (REPEAT) The 3- compartment sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:
  • 4-501.114(A) - Critical Low temp. dish machine observed sanitizing the utensils and equipment less than 50 PPM of Chlorine. Note: Operator is sanitizing the utensils and equipment in 3-compartment sink after washing in dish machine.
  • 4-602.11(E)(4) - Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Observed grime and mold inside ice machine.
  • 4-903.11(C) - Corrected During Inspection (REPEAT) Coffee filters were observed stored unprotected.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
April 17, 2007Routine15Details / Comments
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used at the hose in the dump sink.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use in an empty container.
  • 3-501.16B - Corrected During Inspection Critical Observed milk in customer karafes cold holding at improper temperatures.
  • 4-402.11A - The 3 compartment sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  • 4-501.11B - The door gasket of the 1 door reach-in used to store milk is damaged and may be preventing the store from completely closing.
  • 4-903.11C - Coffee filters were observed stored unprotected.
  • 4-903.11D - Observed many boxes of coffee and supplies stored on the floor in the back room. There is not enough storage space provided to elevate these items.
  • 5-203.14B - Corrected During Inspection Critical Observed the lack of an approved backflow prevention device on the water supply system at the dump/rinse sink where a long hose was attached.
July 19, 2006Routine26Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.12 - Unlabeled food containers. (sugar, in cabinet, at condiment station)
  • 3-304.14B2 - Repeat Improper use of wet wiping cloths (observed on the counters)
  • 4-202.16 - Cardboard observed being reused as dividers on storage shelves.
  • 4-501.11A - Metal and rubber stripping observed separating from ice machine and unit also rusting in some areas.
  • 4-602.13 - Repeat Coffee grind accumulation observed in the drawers of some of the counter cabinets.
  • 4-904.11C - Repeat Unwrapped single service items were provided at the consumer self-service counter. (stirrers)
  • 5-205.15B - Faucet at the 3-vat sink observed leaking.
  • 5-501.113B - Repeat Outside refuse container was uncovered (lid and door open)
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing at front counter)
  • 6-403.11B - Repeat Locker or other suitable facilities are not located to protect single service item from contamination.
  • 6-501.12A - Repeat The floor in the back room, under shelving and refrigeration units, was noted in need of cleaning.
  • 6-501.16 - Repeat Mop is not hung up to air dry.
February 07, 2006Routine112Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.12 - Unlabeled food containers. (sugar, in cabinet, at condiment station)
  • 3-304.14B2 - Repeat Improper use of wet wiping cloths (observed on the counters)
  • 4-202.16 - Cardboard observed being reused as dividers on storage shelves.
  • 4-501.11A - Metal and rubber stripping observed separating from ice machine and unit also rusting in some areas.
  • 4-602.13 - Repeat Coffee grind accumulation observed in the drawers of some of the counter cabinets.
  • 4-904.11C - Repeat Unwrapped single service items were provided at the consumer self-service counter. (stirrers)
  • 5-205.15B - Faucet at the 3-vat sink observed leaking.
  • 5-501.113B - Repeat Outside refuse container was uncovered (lid and door open)
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing at front counter)
  • 6-403.11B - Repeat Locker or other suitable facilities are not located to protect single service item from contamination.
  • 6-501.12A - Repeat The floor in the back room, under shelving and refrigeration units, was noted in need of cleaning.
  • 6-501.16 - Repeat Mop is not hung up to air dry.
February 07, 2006Routine112Details / Comments
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Cloths observed on counter, not in sanitizing solution.
  • 4-101.111 - Cloth towel observed lining drink syrup dispensers
  • 4-202.16 - Milk crate(s) found used for the following:elevation of soiled towels in the back room
  • 4-602.13 - Repeat The nonfood contact surface of the cabinet drawers and the countertop around the coffee grinders, had accumulations of grime and debris.
  • 4-903.11B - Clean drink dispensers on top of the ice maker were not found stored in a position that allows for air-drying.
  • 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter. (stirrers)
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-501.113B - Repeat Outside refuse container door was open.
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing at front handsink)
  • 6-303.11B - One ceiling light observed out in warewash area.
  • 6-501.12A - Repeat The following areas are noted in need of cleaning:1. floor under front counters 2. floor under shelving and reach-ins in back room3. wall over ice machine4. wall around 3-vat sink
August 10, 2005Routine110Details / Comments
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3-306.11 - Corrected During Inspection The samples on display is not protected from contamination.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. cabinet drawers storing coffee 2. countertop behind the coffee brewer
  • 43.1-3-4 - Food manager present does not posses a Northern Virginia Food Manager Certificate card. The certificate of completion was dated with 1/30/03.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-403.11B - Personal items observed stored on shelf with on top off single service items.
  • 6-501.11 - Wall panel and cove base separating from wall under front counter behind ice storage bin.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
February 10, 2005Routine08Details / Comments
  • 6-303.11A - Inadequate lighting was noted in the walk in refrigerator.
  • 4-903.11A - Boxes of single service items were found stored directly on floor in the back.
  • 6-501.12A - The following areas are noted in need of cleaning:1. Entire floor in the back storage room under the shelving and around the floor/wall juncture.2. Cabinets under and around coffee grinder behind counter.3. Wall behind 3 compartment sink and under shelving next to swinging door.4. Shelving under menu board.
  • 6-201.11 - 1. Small holes observed in wall in the back storage room.2. Masking tape on ceiling above shelving in back storage room.3. Panel separating from wall around mop sink.
  • 5-501.113B - Outside refuse container was uncovered.
  • 5-205.15B - Standing water observed in drip pan under hot water heater.
  • 4-204.112B - There was no temperature measuring device located in the 1-door prep. refrigerator.
  • 6-201.13A - Base cove separating from wall under the 3-compartment sink.
October 01, 2004Follow-up08Details / Comments
  • 4-903.11A - Boxes of single service items were observed stored directly on floor in back.
  • 4-903.11B - Clean single service cups were observed stored uncovered behind counter.
  • 4-903.11B - Clean plates were observed stored with the food-contact surface facing upward behind counter.
  • 6-501.12A - The following areas are noted in need of cleaning:1. Entire floor in the back storage room under shelving and around floor wall juncture.2. Cabinets under and around coffee grinder behind counter.3. Wall behind 3 compartment sink and under shelving next to swinging door.4. Shelving under menu board.
  • 4-703.11B - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  • 5-501.113B - Outside refuse container was uncovered.
  • 4-903.11C - Single service cups were observed stored unprotected behind the counter.
  • 4-204.112B - Repeat There was no temperature measuring device located in the 1-door prep. refrigerator.
  • 6-201.13A - Base cove separating from wall under the 3-compartment sink.
  • 4-904.11A - Single service stirrers offered as self serve are unwrapped.
  • 6-303.11A - Repeat Inadequate lighting was noted in the walk in refrigerator.
  • 5-202.13 - Critical Drain line for ice maker and dishwasher observed stored inside of the floor sink under the 3-compartment sink.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use behind front counter.
  • 5-205.15B - Standing water observed in drip pan under hot water heater.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
  • 6-201.11 - 1. Small holes observed in wall in back storage room.2. Masking tape on ceiling above shelving in back storage room.3. Panel separating from wall around mop sink.
September 28, 2004Routine213Details / Comments
6-501.111D - 1. Debris observed around the floor/wall junctures in the back storage room.2. Items stored directly on floor in back storage room.3. Accumulation of coffee grinds observed in the cabinets and drawers around the coffee grinders.September 28, 2004Complaint01Details / Comments
  • 43.1-3-3A - Critical Repeat no CFM on site when I arrived
  • 6-303.11C - light is out over the three vat sink
  • 4-903.11A - Repeat coffee filters stored on the floor
  • 4-501.11B - Repeat the door to one of the reachin refrigerators does not close and the light fixture in the walkin does not work
  • 8-304.11A - Repeat the permit is not posted
  • 6-501.16 - Repeat wet mop is sitting in mop bucket, with soiled water
  • 6-501.12A - wall at three vat sink where caulked is moldy
  • 3-501.16B - Critical the milk in the refrigerator and in carafes is not at 45 or lower
  • 4-204.112B - no thermometers in two of the refrigerators
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
July 28, 2003Routine37Details / Comments
  • 6-501.110A - employee jackets stored on boxes of food and single service items
  • 6-501.12A - The floors are soiled in several areas
  • 3-305.11A3 - food is stored on the floor
  • 6-301.12A - no towels at the hand sink
  • 4-904.11A - plastic utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 6-303.11A - The light bulb is missing from the small walkin refrigerator
  • 4-302.14 - manager could not locate the sanitizer test kit
  • 6-501.114A - there is a lot of food, supplies and equipment in this small store with very limited storage
  • 4-903.11A - noted floor storage of single service items, including storage of cups under the three vat sink
  • 4-501.11B - There is only one drain plug at the three vat sink
  • 8-304.11A - THE PERMIT IS POSTED IN THE BACK OF THE STORE
  • 6-501.16 - noted full bucket of filthy mop water unemptied and mop and brooms lying against walls
  • 43.1-3-3A - Critical the food manager is on site but does not have her card with her
  • 3-305.11A2 -
  • 3-302.11A4 - Critical noted many bags of coffee ope n
  • 3-304.14B2 - noted many wet wiping cloths on counters
  • 5-502.11 - there are three plastic bags of trash and several flattened cardboard boxes in the service area
  • 7-102.11 - Critical NOTED UNLABELED SPRAY CONTAINER
  • 4-204.112B - Could not find a thermometer in the Delfield case holding milk and cream
  • 4-201.11 - Glass plate is used as a cover on the biscotti container
  • 2-402.11A - noted employee push her hair away from her face several times it is hanging in her face
  • 2-301.14A - Critical noted employee push her hair off her face, wipe her nose with her hand and wipe her hands on her pants
January 16, 2003Routine418Details / Comments

March 09, 2009 (Routine)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to name the Big Five Foodborne Illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    A QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Observed the interior of the 2 door prep refrigerator, under the espresso machine and the True 2 door refrigerator exhibit an accumulution of grime
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
  • 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Comments:
The purpose of today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
The person in charge was not able to name the Big Five Foodborne illness which are required to be reported to the Health Department. Information of the Big Five Foodborne Illnesses was left with the CFM to post. The facility does have an employee health policy and would not allow food workers to work if having symptoms outlined in the employee health handout provided to the CFM
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Lochnivar HST 24-052
Dishmachine: Hobart Lxi - chlorine
Pest Control service: monthly; 3.5.09
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

June 17, 2008 (Follow-up)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical Repeat The person in charge failed to name the Big Five foodborne illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed the non-fat milk, at the customer service station, was at 45F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-501.114(C) - Corrected During Inspection Critical Repeat Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the quaternary ammonium solution was at 150 ppm.
    A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
Comments:
The purpose of this visit is a follow-up to check on the repair of the dishmachine. The unit has been repaired and is snitizing at 100ppm chlorine Thank you

June 12, 2008 (Critical Procedures)



Violations:
  • 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to name the Big Five foodborne illnesses and/or describe the primary symptoms of illnesses/diseases that are transmissible through food.
    The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed the non-fat milk, at the customer service station, was at 45F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration. Observed the quaternary ammonium solution was at 150 ppm.
    A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
  • 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: All utensils and equipment which have been washed in the warewasher.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Critical Repeat Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Observed no chlorine in the low temperature warewashing machine.
    Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate. ALL UTENSILS AND EQUIPMENT CAN BE WASHED IN THE WAREWASHER, BUT MUST BE SANITIZED IN THE SANITIZE BASIN OF THE 3-VAT SINK.
Comments:
Today’s inspection was to conduct a Critical Procedures inspection.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was not able to name the Big Five Foodborne Illnesses, which are required to be reported to the Health Department. Information on the Big Five Foodborne Illnesses was left with the CFM to post.
During inspection observed that the current permit is posted in a place where customers can view.
Hot water heater: Lochnivar HST 24-052
Dishmachine: Hobart Lxi
Pest Control service: monthly
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

October 03, 2007 (Complaint)

Comments:
The purpose of today's visit was to perform a complaint investigation regarding a complaint received on October 1, 2007. The complainant reported that the trash can behind the food facility is constantly overflowing and also observed bees around trash can all the time.
Observed that the trash can next to the back door of above named establishment was not overflowing and maintained properly. Person in charge stated that all the trash cans on the property do not belong to them. All trash cans which belong to them are maintained regularly. Some trash cans on the property belong to the management company and they maintain them. The person in charge and the store manager of next door business agreed to call the property management to relocate extra trash cans or maintain them on regular basis.

August 24, 2007 (Routine)



Violations:
  • 2-103.11(E) - Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
    The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less, 135F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6". Due to limited storage capacity of the store, boxes of food and single service items are being stored directly on the floor.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Half and Half 44 F at customer station. Note: Discarded and replaced with another container by the operator.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 4-702.11 - Corrected During Inspection Critical Observed that utensils and equipment were not being sanitized in the dish machine due to empty sanitizer container attached to it.
    In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
  • 4-703.11(C) - Corrected During Inspection Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114). Note: Chemical containers attached to the ware washing machine was empty.
    The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
  • 6-501.16 - Corrected During Inspection Observed that mops are improperly stored between use.
    Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
  • 7-201.11(B) - Corrected During Inspection Critical Observed that ice machine cleaner solution stored over the 3-vat sink.
    All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment.
All critical violations were corrected during the inspection. All outstanding noncritical violations shall be corrected immediately and within 30 days. Please contact me with any questions.
Hand washing guidelines and information sheet on excluding or restricting food employees on their health status was provided to the person in charge.
NOTES:
*Water heater: Lochnivar, HST24-052, KW: 24, GPH: 120.
*Dishmachine: Low temperature Hobart Lxi.
*3-vat sink: Quat. used as sanitizer, test strips provided.
*Pest Control Services: Monthly, last service was done on August 20, 2007, no pest activity noted during today's inspection.

April 18, 2007 (Follow-up)



Violations:
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
  • 4-402.11(A) - Repeat (REPEAT) The 3- compartment sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:
    Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • 4-602.11(E)(4) - Repeat Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Observed grime and mold inside ice machine.
    Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • 4-903.11(C) - Repeat (REPEAT) Coffee filters were observed stored unprotected.
    Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 5-501.17 - Repeat There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Comments:
Today's visit was a follow up to check ware washing machine. Checked the ware washing machine. It is properly cleaning, washing and sanitizing utensils at this time. Establishment is in substantial compliance at this time.

April 17, 2007 (Routine)



Violations:
  • 3-304.14(B)(1) - Corrected During Inspection (REPEAT) Wiping cloths used for wiping are being stored in an empty container.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 4-402.11(A) - (REPEAT) The 3- compartment sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:
    Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
  • 4-501.114(A) - Critical Low temp. dish machine observed sanitizing the utensils and equipment less than 50 PPM of Chlorine. Note: Operator is sanitizing the utensils and equipment in 3-compartment sink after washing in dish machine.
    Dish machine should be sanitizing the utensils and equipment at 50 -100 PPM after cleaning and rinsing cycles.
  • 4-602.11(E)(4) - Surfaces of ice bins and enclosed components of equipment are not being cleaned as required. Observed grime and mold inside ice machine.
    Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
  • 4-903.11(C) - Corrected During Inspection (REPEAT) Coffee filters were observed stored unprotected.
    Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment.
Frequent hand washing was noted by the employees during the inspection.
Please place a "Display Only" sign that is visible to employees and customers in the display case where potentially hazardous sandwiches are stored for display only not for service.
NOTES:
*Water heater: Lochnivar HST 24-052, KW: 24
*Dishmachine: Low temp Hobart Lxi. Please get it service ASAP and notify the Health Deptt.
*Grease Trap: N/A
*Hood system: N/A
*Pest Control Services: Monthly, last service was done in 03/2007. Not pest activity found during today's inspection.
FOLLOW-UP INSPECTION
A follow-up inspection will be conducted on or about April 18, 2007 to ensure ALL critical violations and ALL repeat violations have been corrected. Please get dish machine serviced as soon as possible for proper sanitizing the utensils and equipment after washing and rinsing cycles. Contact me if you have any question on 703-246-8429.

July 19, 2006 (Routine)



Violations:
  • 3-304.14A - Corrected During Inspection Wiping cloths improperly used at the hose in the dump sink.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use in an empty container.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-501.16B - Corrected During Inspection Critical Observed milk in customer karafes cold holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or less to inhibit the growth of harmful bacteria.
  • 4-402.11A - The 3 compartment sink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
    Remove existing caulk and re-seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • 4-501.11B - The door gasket of the 1 door reach-in used to store milk is damaged and may be preventing the store from completely closing.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 4-903.11C - Coffee filters were observed stored unprotected.
    Store items in the original protective package to protect from contamination until used.
  • 4-903.11D - Observed many boxes of coffee and supplies stored on the floor in the back room. There is not enough storage space provided to elevate these items.
    All food and single service shall be elevated and stored 6 inches off of the floor for protection.
  • 5-203.14B - Corrected During Inspection Critical Observed the lack of an approved backflow prevention device on the water supply system at the dump/rinse sink where a long hose was attached.
    Provide an approved backflow prevention device or permanently remove the hose. NOTE: The hose was removed during today's inspection..
Comments:
The purpose of this visit was to conduct a routine inspection.
Please place a display only sign that is visible to employees in the display case where the potentially hazardous sandwiches (for display only) are stored.
The CFM reported that hot milk stored in the pitchers at the prep station is not used if it leaves the "red zone" on the thermometer and therefore is not used if it drops below 140F. The CFM reported that prior to making the next drink employees check the thermometer and dump the milk if it is below temperature. Ensure that milk pitchers and utensils are sanitized at least every four hours and not just twice a day.
The CFM was observed properly washing his hands during the inspection. Review why, when and how to wash hands with all employees and monitor hand washing practices.
MAINTENANCE:
Hot Water Heater: Lochnivar, MST24052
Mechanical Warewasher: Low Temperature Hobart Lxi (100 ppm)
3 Compartment Sink:
Hood System: NA
Grease Trap: NA
Pest Control: Monthly
Consumer Advisory: NA

February 07, 2006 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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 and single-use articles.
  • 3-302.12 - Unlabeled food containers. (sugar, in cabinet, at condiment station)
    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.
  • 3-304.14B2 - Repeat Improper use of wet wiping cloths (observed on the counters)
    Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-202.16 - Cardboard observed being reused as dividers on storage shelves.
    Replace this item to provide a surface that is free of unnecessary ledges, projections, absorption and crevices.
  • 4-501.11A - Metal and rubber stripping observed separating from ice machine and unit also rusting in some areas.
    Repair the ice maker 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-602.13 - Repeat Coffee grind accumulation observed in the drawers of some of the counter cabinets.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-904.11C - Repeat Unwrapped single service items were provided at the consumer self-service counter. (stirrers)
    Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
  • 5-205.15B - Faucet at the 3-vat sink observed leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 5-501.113B - Repeat Outside refuse container was uncovered (lid and door open)
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing at front counter)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-403.11B - Repeat Locker or other suitable facilities are not located to protect single service item from contamination.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
  • 6-501.12A - Repeat The floor in the back room, under shelving and refrigeration units, 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.16 - Repeat Mop is 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:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Water heater is same as file. Warewashing machine is the same as file, unit tested and found to be operating properly.
6. Sanitizer for 3 vat sink and wiping cloth buckets is quaternary ammonia at 200ppm.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

February 07, 2006 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    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 and single-use articles.
  • 3-302.12 - Unlabeled food containers. (sugar, in cabinet, at condiment station)
    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.
  • 3-304.14B2 - Repeat Improper use of wet wiping cloths (observed on the counters)
    Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
  • 4-202.16 - Cardboard observed being reused as dividers on storage shelves.
    Replace this item to provide a surface that is free of unnecessary ledges, projections, absorption and crevices.
  • 4-501.11A - Metal and rubber stripping observed separating from ice machine and unit also rusting in some areas.
    Repair the ice maker 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. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 4-602.13 - Repeat Coffee grind accumulation observed in the drawers of some of the counter cabinets.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 4-904.11C - Repeat Unwrapped single service items were provided at the consumer self-service counter. (stirrers)
    Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
  • 5-205.15B - Faucet at the 3-vat sink observed leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 5-501.113B - Repeat Outside refuse container was uncovered (lid and door open)
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing at front counter)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-403.11B - Repeat Locker or other suitable facilities are not located to protect single service item from contamination.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
  • 6-501.12A - Repeat The floor in the back room, under shelving and refrigeration units, 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.16 - Repeat Mop is 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:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Water heater is same as file. Warewashing machine is the same as file, unit tested and found to be operating properly.
6. Sanitizer for 3 vat sink and wiping cloth buckets is quaternary ammonia at 200ppm.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

August 10, 2005 (Routine)



Violations:
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Cloths observed on counter, not in sanitizing solution.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-101.111 - Cloth towel observed lining drink syrup dispensers
    Remove and discontinue practice of lining with cloth towels. All nonfood contact surfaces must be non absorbent.
  • 4-202.16 - Milk crate(s) found used for the following:elevation of soiled towels in the back room
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 4-602.13 - Repeat The nonfood contact surface of the cabinet drawers and the countertop around the coffee grinders, 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.
  • 4-903.11B - Clean drink dispensers on top of the ice maker were not found stored in a position that allows for air-drying.
    Store drink containers in a self-draining position that allows air-drying.
  • 4-904.11C - Unwrapped single service items were provided at the consumer self-service counter. (stirrers)
    Provide wrapped or an approved dispenser for single service items at the consumer self-service counter to prevent consumer contamination.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 5-501.113B - Repeat Outside refuse container door was open.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-301.14 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing at front handsink)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-303.11B - One ceiling light observed out in warewash area.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
  • 6-501.12A - Repeat The following areas are noted in need of cleaning:1. floor under front counters 2. floor under shelving and reach-ins in back room3. wall over ice machine4. wall around 3-vat sink
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining non critical violations must be corrected before within 90 days.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
5. Professional Pest Control Company services monthly, date of last invoice is 7/27/05. No activity/evidence noted today.
6. Hot water heater is Lochinvar HST 24-052 24KW, warewasher is Hobart LX30 heat.
7. Sanitizer for 3 vat sink is quaternary ammonia.
Facilitiy has replaced walk in refrigerator with 2 True reach in units.
***Failure to correct and maintain cited violations, may result in additional corrective action being taken.***
If you have any questions, please contact me. Thank you.

February 10, 2005 (Routine)



Violations:
  • 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3-306.11 - Corrected During Inspection The samples on display is not protected from contamination.
    Protect food on display by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means to prevent contamination.
  • 4-602.13 - The nonfood contact surface of the following equipment had accumulations of grime and debris:1. cabinet drawers storing coffee 2. countertop behind the coffee brewer
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 43.1-3-4 - Food manager present does not posses a Northern Virginia Food Manager Certificate card. The certificate of completion was dated with 1/30/03.
    This individual must obtain a Northern Virginia Food Manager Certification card immediately. This individual may not act as the CFM until this card is received. There must be a CFM present doing all hours of operation with a valid CFM card.
  • 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 6-403.11B - Personal items observed stored on shelf with on top off single service items.
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
  • 6-501.11 - Wall panel and cove base separating from wall under front counter behind ice storage bin.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.16 - Repeat Mops and 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.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. No critical violations were observed.
2. All remaining violations must be corrected before the next routine inspection.
3. Professional Pest Control Company services every 2 week. No activity/evidence noted today.
4. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.

~~Water heater information:
Model: LOCHINVAR HST24-052
24 KW
Recovery Rate: 98.4 GPH

If you have any questions, please contact me. Thank you.

October 01, 2004 (Follow-up)



Violations:
  • 6-303.11A - Inadequate lighting was noted in the walk in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 4-903.11A - Boxes of single service items were found stored directly on floor in the back.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-501.12A - The following areas are noted in need of cleaning:1. Entire floor in the back storage room under the shelving and around the floor/wall juncture.2. Cabinets under and around coffee grinder behind counter.3. Wall behind 3 compartment sink and under shelving next to swinging door.4. Shelving under menu board.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-201.11 - 1. Small holes observed in wall in the back storage room.2. Masking tape on ceiling above shelving in back storage room.3. Panel separating from wall around mop sink.
    Seal holes and repair ceiling to provide a surface that is smooth and easily cleanable.
  • 5-501.113B - Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 5-205.15B - Standing water observed in drip pan under hot water heater.
    Plumbing systems and components shall be maintained in good repair.
  • 4-204.112B - There was no temperature measuring device located in the 1-door prep. refrigerator.
    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.
  • 6-201.13A - Base cove separating from wall under the 3-compartment sink.
    Repair/seal base cove to provide a smooth easily cleanable surface.
Comments:
This visit was made to conduct a follow-up inspection, to a routine inspection, conducted on 9/28/04. Please review the following comments:
1. All critical violations were corrected. Sanitizing water measured 167F according to thermocouple thermometer with lead. An air gap has been provided under the 3-compartment sink.
2. The above listed violations remain to be corrected. All remaining violations must be corrected before the next routine inspection.
3. Professional pest control has serviced facility twice since last inspection. There was no activity noted today. Maintain service and eliminate harborage conditions by thoroughly cleaning and maintaining facility.

If you have any questions, please contact me. Thank you.
LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.2458
(fax) 703.385.9568

September 28, 2004 (Routine)



Violations:
  • 4-903.11A - Boxes of single service items were observed stored directly on floor in back.
    Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 4-903.11B - Clean single service cups were observed stored uncovered behind counter.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • 4-903.11B - Clean plates were observed stored with the food-contact surface facing upward behind counter.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 6-501.12A - The following areas are noted in need of cleaning:1. Entire floor in the back storage room under shelving and around floor wall juncture.2. Cabinets under and around coffee grinder behind counter.3. Wall behind 3 compartment sink and under shelving next to swinging door.4. Shelving under menu board.
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 4-703.11B - Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
  • 5-501.113B - Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 4-903.11C - Single service cups were observed stored unprotected behind the counter.
    Store items in the original protective package to protect from contamination until used.
  • 4-204.112B - Repeat There was no temperature measuring device located in the 1-door prep. refrigerator.
    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.
  • 6-201.13A - Base cove separating from wall under the 3-compartment sink.
    Repair/seal base cove to provide a smooth easily cleanable surface.
  • 4-904.11A - Single service stirrers offered as self serve are unwrapped.
    CORRECTED DURING INSPECTION: Provided individually wrapped stirrers.
  • 6-303.11A - Repeat Inadequate lighting was noted in the walk in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 5-202.13 - Critical Drain line for ice maker and dishwasher observed stored inside of the floor sink under the 3-compartment sink.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use behind front counter.
    CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 5-205.15B - Standing water observed in drip pan under hot water heater.
    Plumbing systems and components shall be maintained in good repair.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    CORRECTED DURING INSPECTION: 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.
  • 6-201.11 - 1. Small holes observed in wall in back storage room.2. Masking tape on ceiling above shelving in back storage room.3. Panel separating from wall around mop sink.
    Seal holes and repair ceiling to provide a surface that smooth and easily cleanable.
Comments:
This visit was made to conduct a routine inspection in conjunction with a complaint investigation (see complaint report dated 9/28/2004. Please review the following comments:
1. Critical violations remain to be corrected. Provide the necessary air gap to the drain line for the dishwasher and ice maker within the next ten (10) days. A follow-up inspection will occur on or about 10/7/04. Correct as many remaining violations as possible within that time as well.
2. All remaining violations must be corrected before the next routine inspection.
3. Professional Pest Control Company services weekly. No activity/evidence noted today.

If you have any questions, please contact me. Thank you.
Note: Facility will be replacing hot water heater within the next 6 weeks.


LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.2458
(fax) 703.385.9568

September 28, 2004 (Complaint)



Violation: 6-501.111D - 1. Debris observed around the floor/wall junctures in the back storage room.2. Items stored directly on floor in back storage room.3. Accumulation of coffee grinds observed in the cabinets and drawers around the coffee grinders.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Comments:
The purpose of today's visit was to conduct a complaint inspection due to a complaint received by our department on 9/23/2004. The complaint was in regards to an individual who was at the establishment on 9/23/2004 and there were a lot of roaches, it looked like it may be an infestation. The following information was collected during today's visit:
1. The manager and staff are aware of the problem. They stated there has been an increased activity of roaches within the last 3 weeks.
2. The facility does receive service from an approved pest control company weekly. Facility last received service on 9/27/2004.
3. Upper management from pest control company will be out to visit facility today to access situation and to come up with a plan of action.
4. Facility does have debris around the floor/wall junctures in the back storage room and items stored directly on the floor, which prevent them from cleaning properly. There was also an accumulation of coffee grinds observed in the cabinets and drawers around the coffee grinder.
5. No live activity was seen during time of inspection.

Facility is to provide proof of continuous service during time of reinspection for routine inspection which was conducted at the same time as this complaint investigation.

LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.2458
(fax) 703.385.9568

July 28, 2003 (Routine)



Violations:
  • 43.1-3-3A - Critical Repeat no CFM on site when I arrived
    there must be a CFM on site during all hours of operation; manager arrived during inspection, corrected
  • 6-303.11C - light is out over the three vat sink
    replace burned out tubes
  • 4-903.11A - Repeat coffee filters stored on the floor
    store all food, single service items above the floor
  • 4-501.11B - Repeat the door to one of the reachin refrigerators does not close and the light fixture in the walkin does not work
    repair these
  • 8-304.11A - Repeat the permit is not posted
    post the current Health Dept permit
  • 6-501.16 - Repeat wet mop is sitting in mop bucket, with soiled water
    empty the mop bucket after using and hang up mop
  • 6-501.12A - wall at three vat sink where caulked is moldy
    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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3-501.16B - Critical the milk in the refrigerator and in carafes is not at 45 or lower
    all milk should be 45 degrees or below. Remove milk from the malfunctioning refrigerator (corrected) and keep the tops tight on the carafes (corrected)
  • 4-204.112B - no thermometers in two of the refrigerators
    provide thermometers to all refrigerators holding potentially hazardous foods
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces. (corrected)
Comments:
This is a routine inspection of this coffee bar. Critical violations were corrected on the spot. Manager is making plans to have several employees receive CFM card.

January 16, 2003 (Routine)



Violations:
  • 6-501.110A - employee jackets stored on boxes of food and single service items
    STORE EMPLOYEE BELONGINGS SEPARATELYT FROM FOOD AND SUPPLIES
  • 6-501.12A - The floors are soiled in several areas
    SWEEP AND CLEAN THE FLOORS, ESPECIALLY UNDER STORAGE RACKS AND AT THE THREE VAT SINK
  • 3-305.11A3 - food is stored on the floor
    ALL PACKAGES OF FOOD MUST BE STORED AT LEAST SIX INCHES ABOVE THE FLOOR
  • 6-301.12A - no towels at the hand sink
    PROVIDE PAPER TOWELS AT THE HAND SINK
  • 4-904.11A - plastic utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store the utensils with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 6-303.11A - The light bulb is missing from the small walkin refrigerator
    REPLACE THE MISSING BULB
  • 4-302.14 - manager could not locate the sanitizer test kit
    PROVIDE A TEST KIT FOR USE AT THE THREE VAT SINK AND FOR TESTING CONCENTRATION OF SANITIZER IN WIPING CLOTH BUCKETS
  • 6-501.114A - there is a lot of food, supplies and equipment in this small store with very limited storage
    REMOVE ALL ITEMS NOT NEEDED IN REGULAR OPERATIONS TO PROVIDE SUFFICIENT SHELF SPACE TO STORE FOOD AND SUPPLIES
  • 4-903.11A - noted floor storage of single service items, including storage of cups under the three vat sink
    SINGLE SERVICE ITEMS, CLEAN EQUIPMENT AND LINENS MUST BE STORED OFF THE FLOOR IN OR ON A CLEAN SURFACE
  • 4-501.11B - There is only one drain plug at the three vat sink
    PROVIDE ADDITIONAL DRAIN PLUGS SO THE SINK CAN BE USED CORRECTLY WHEN NEEDED
  • 8-304.11A - THE PERMIT IS POSTED IN THE BACK OF THE STORE
    POST THE HEALTH DEPT PERMIT IN THE FRONT WHERE CUSTOMERS CAN SEE IT
  • 6-501.16 - noted full bucket of filthy mop water unemptied and mop and brooms lying against walls
    EMPTY THE MOP BUCKET AND RINSE IT OUT AFTER CLEANING AND HANG UP OR INVERT THE MOPS AFTER USING STORE MAINTENANCE EQUIPMENT NEATLY
  • 43.1-3-3A - Critical the food manager is on site but does not have her card with her
    MANAGER MUST HAVE THE CARD AVAILABLE CALL ME BY TOMORROW WITH YOUR FOOD MANAGER CARD NUMBER AND EXPIRATION DATE
  • 3-305.11A2 -
  • 3-302.11A4 - Critical noted many bags of coffee ope n
    close coffee bags when not in use
  • 3-304.14B2 - noted many wet wiping cloths on counters
    SET UP CONTAINERS OF SANITIZER SOLUTION TO HOLD WIPING CLOTHS
  • 5-502.11 - there are three plastic bags of trash and several flattened cardboard boxes in the service area
    TAKE TRASH OUT AS NEEDED OR STORE AWAY FROM FOOD UNTIL IT IS TAKEN OUT
  • 7-102.11 - Critical NOTED UNLABELED SPRAY CONTAINER
    LABEL WINDOW CLEANER (?) AND ALL OTHER CLEANERS WITH THE NAME OF THE PRODUCT
  • 4-204.112B - Could not find a thermometer in the Delfield case holding milk and cream
    PROVIDE A THERMOMETER TO THIS CASE
  • 4-201.11 - Glass plate is used as a cover on the biscotti container
    replace the plate with a cover that cannot chip
  • 2-402.11A - noted employee push her hair away from her face several times it is hanging in her face
    keep hair off the face and covered or secure
  • 2-301.14A - Critical noted employee push her hair off her face, wipe her nose with her hand and wipe her hands on her pants
    EMPLOYEES MUST WASH THEIR HANDS (WITH SOAP AND WARM WATER) AFTER SOILING THEM IN ANY WAY
Comments:
This is a routine inspection of this facility. Numerous violations were noted in a small establishment. Cleaning and organizing need to be done to prevent the open coffee bags, soiled floors, to replace paper towels at hand sink and take trash out, etc. I noted that during my inspeciton the employees were serving customers; scheduling needs to include cleaning time. I will followup with a reinspeciton in two weeks. ALL CORRECTIONS REQUIRED WHICH ARE NOTED IN CAPITAL LETTERS MUST BE MADE BY THAT TIME.

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