Starbucks (Kiosk @ Giant), 550 Celebrate Virginia Parkway, Fredericksburg, VA - Restaurant inspection findings and violations

September 14, 2009 (Routine)

• 0060 - Critical Repeat The person in charge failed to describe the "Big Five" foodborne illnesses, present knowledge about the sanitizer measurement, and product a food safety certificate.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation after engaging in any activity which may have contaminated his/her hands. When asked, the employee stated that "company policy is as long as they remain in the kiosk, they do not have to wash their hands."
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 2310 - Corrected During Inspection Critical The handwashing facility is blocked, preventing access by employees for easy handwashing. Knife was removed.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the knife preventing its use.
• 1770 A - Critical Repeat The ice machine was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 0200 - Repeat Employee wearing several rings on her hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Corrected During Inspection 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, and unwrapped single-service and single-use articles.
• 0550 - Corrected During Inspection The steamer wands are wrapped with a sanitizer towel. In-use utensils improperly stored between use. Towel was removed.
  Discontinue use of towel and use a sanitizer cloth along with steam in order to prevent contamination. 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 within containers or equipment that can be closed. 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 every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
• 1960 - Several blenders were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 1570 - Repeat The door gasket to the reach in cooler is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: storage cabinets, top of the coffee machines, exterior of the coffee containers, tubes connected to the chemical dispensers.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 3180 - Repeat The following physical structures are noted in need of cleaning: air vent covers in the walk in cooler and the vents in both restrooms.
  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.
• 3170 - Two lights are out in the women's restroom - not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

September 03, 2008 (Routine)

• 0060 - Critical Repeat The person in charge failed to describe the how to properly test and sanitizer the equipment and produce a food safety certificate.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. PIC must attend a food safety class - brochure given.
• 0160 - Critical A food employee failed to wash his hands. Employee cleaned floor mats in the sink, then used a saniti-wipe the continued to fix a customer's drink.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0570 - Heavily soiled wiping cloths in use.
  Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
• 0820 A 2 - Critical Repeat 2% milk ST - 43 and whole milk ST - 45 in the rear reach in cooler, cream base IT - 47 and 45 in the front reach in cooler cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1570 - The door gasket to the reach in cooler is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1600 - Employee washing floor mats in the 3-compartment sink then immediately washed food-contact equipment without cleaning the sinks.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
• 1770 A - Critical The coffee brewers were observed soiled to sight and touch
  Clean and sanitize these surfaces for food contact.
• 1800 - Repeat The following nonfood contact surfaces have accumulations of grime and debris: all storage cabinets and cutting board.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Tongs were found hanging outside the pastry rack.
  Store tongs in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2010 - Clean equipment/utensils were found stored at the underneath the water pipes of the hand washing sink
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 3170 - The floor underneath the 3-compartment sink and four light are blown over the prep line - not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat The floor drain and the air vent covers in the walk in cooler are in need of detailed 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.

April 02, 2008 (Routine)

• 0060 - Critical The person in charge failed to answer question about food safety or provide a food safety certificate.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0820 A 2 - Critical 2% milk IT - 44 in reach in cooler, whole milk IT - 44 and 1/2 and 1/2 IT - 45 on bar cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Items on the bar will be discarded after 4 hours.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quat ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1800 - The nonfood contact surface of the gaskets on the reach in coolers, storage cabinets, and vent on the ice machine have 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.
• 2190 - When timed, the automatic shut off faucet at the handwashing sink located at restrooms did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  Adjust or replace the faucet to provide water tempered to at least 100F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
• 2190 - Water from the handwashing sink at restroom was measured at a temperature less than 100F. Water measured 65 and 86.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 2350 ii - The faucet on the 3-compartment sink is leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3180 - The following physical structures are noted in need of cleaning: caulking on the splashguard, floor underneath the reach in cooler, ceiling has cobwebs, vents in restrooms, and air vent covers in the walk in cooler.
  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.

October 25, 2007 (Critical Procedures)

• 3330 - Corrected During Inspection Critical Spray bottles are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Spray bottles are stored on hand washing sink - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

April 09, 2007 (Routine)