Starbucks Coffee Shop, 1980 Rio Hill Center, Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | July 08, 2009 | Routine | - | - | Details / Comments |
| No violation noted during this evaluation. | December 12, 2008 | Routine | 0 | 0 | Details / Comments |
| 0550 - Corrected During Inspection In-use utensils improperly stored between use.Tongs hung over the partition between the hand sink and the 3-vat sink, subject to splash from hand washing. | June 27, 2008 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | October 10, 2007 | Routine | 0 | 0 | Details / Comments |
| 2310 B - Corrected During Inspection The handwash station was being used for purposes other than washing hands (caps temporarily placed in handwash sink). | August 02, 2006 | Routine | 0 | 1 | Details / Comments |
| 2310 B - Corrected During Inspection The handwash station was being used for purposes other than washing hands (caps temporarily placed in handwash sink). | August 02, 2006 | Routine | 0 | 1 | Details / Comments |
| 3380 - Corrected During Inspection Critical Repeat Quat sanitizing solution was at >400 ppm. | February 21, 2006 | Routine | 1 | 0 | Details / Comments |
|
July 13, 2005 | Routine | 1 | 3 | Details / Comments |
| No violation noted during this evaluation. | May 11, 2005 | Routine | 0 | 0 | Details / Comments |
July 08, 2009 (Routine)
Comments:Substantial compliance with Virginia food regulations this date.
Facility clean, orderly and well maintained
Equipment and food temperatures observed to be within appropriate ranges
Sanitizer in three compartment sink at appropriate concentration (200 ppm quaternary)
December 12, 2008 (Routine)
Comments:Facility is in significant compliance with Virginia Food Regulations.
No violations observed.
Facility clean, well maintained and organized.
June 27, 2008 (Routine)
Violation: 0550 - Corrected During Inspection In-use utensils improperly stored between use.Tongs hung over the partition between the hand sink and the 3-vat sink, subject to splash from hand washing.
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.
Comments:
Good Job! Neat and clean establishment. May consider a rack to store tongs near the 3-vat sink for tong storage.
October 10, 2007 (Routine)
Comments:Substantial compliance with the Food Code. Quat. sanitizer was at 200 ppm. Facility was clean and well maintained. No potentialy hazardous beverages or food are kept inn the pastry case.
August 02, 2006 (Routine)
Violation: 2310 B - Corrected During Inspection The handwash station was being used for purposes other than washing hands (caps temporarily placed in handwash sink).
The handwash facility identified above is to be used for washing hands only
Comments:
Overall the facility was clean and well maintained. Quats sanitizer was 200 ppm. Units were maintaining adequate temperature. Recommend cleaning refrigeration vents on a regular basis to prevent overburdening units.
August 02, 2006 (Routine)
Violation: 2310 B - Corrected During Inspection The handwash station was being used for purposes other than washing hands (caps temporarily placed in handwash sink).
The handwash facility identified above is to be used for washing hands only
Comments:
Overall the facility was clean and well maintained. Quats sanitizer was 200 ppm. Units were maintaining adequate temperature. Recommend cleaning refrigeration vents on a regular basis to prevent overburdening units.
February 21, 2006 (Routine)
Violation: 3380 - Corrected During Inspection Critical Repeat Quat sanitizing solution was at >400 ppm.
Ensure that Quat sanitizing solution is at 200 ppm.
Comments:
Overall the facility appeared to be clean and well maintained. Chef's thermometers and chemical sanitizing test strips were available. Discussed importance of testing sanitizing solution to ensure proper strength.
July 13, 2005 (Routine)
Violations:
- 0610 - Baked goods stored directly on the floor of the walk-in freezer.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3180 - Floor around drain area behind counter and under sink noted in need of cleaning. NOTE: Excessive splash from sink drain is causing cleaning problem and preventing use of storage area under 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. - 3260 - Corrected During Inspection Employees are not using the area provided for personal items. Personal items stored with coffee.
Employees should store personal items away from food, utensils and single service items. - 3380 - Corrected During Inspection Critical Chlorine sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Bucket solution was less than 10 ppm.
Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Chemical test strips and stem thermometers are onhand. Handwash sink is fully stocked with soap and towels. Employees are using tongs to dispense baked goods.
May 11, 2005 (Routine)
Comments:Thermometers and chemical test papers are on hand. Additional dry storage, refrigerated storage, chemical storage, and employee personal storage to be provided within Kroger store. Handwash sink is properly stocked with soap and towels. Sink and cabinets are properly sealed to walls. Facility is in substantial compliance with the Virginia Food Regulations. OK for facility to open. Permit to operate issued this date. A routine inspection will be performed in approximately 30 days.
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