No violation noted during this evaluation. | 02/02/2016 | Routine | |
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: 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.
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07/22/2015 | Routine | |
- Hair Restraints - Effectiveness
Observation: Employees observed without hair restraints.
Correction: Food employees should wear hair restraints. Hat, hairnet or visor.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk, cream and apple juice in the 2-door reach in below the syrup station cold holding at improper temperatures.
Correction: Adjust the unit. Maintain foods at 41 deg. F.or below.
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09/11/2014 | Routine | |
Coffee Shop close for winter break during inspection No violation noted during this evaluation. | 12/17/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Interior door panel on the True 2-door refrigerator was observed in a state of disrepair and damaged.
Correction: Repair the refrigerator door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: Top of ice machine near lift lid observed soiled.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Dirt/debris observed on floor beneath the 3-compartment sink and beneath the metal rack shelving unit in back room.
Correction: 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.
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08/22/2013 | Routine | |
No violation noted during this evaluation. | 02/20/2013 | Risk Factor | |
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