Barnes & Noble Booksellers Inc., 1220 Carl D. Silver Pkwy, Fredericksburg, VA 22401 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Barnes & Noble Booksellers Inc.
Address: 1220 Carl D. Silver Pkwy, Fredericksburg, VA 22401
Type: Fast Food Restaurant
Phone: 202 347-7427
Total inspections: 4
Last inspection: 02/22/2016
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Inspection findings

Inspection date

Type
The facility is very clean and well maintained.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million
No violation noted during this evaluation.		02/22/2016Routine
Discussed with the person in charge:
1. handling of customer's lids
2. reheating of soups/chili - a log was given
3. facility is very clean and well maintained
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the top of the coffee machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor under the counter on the front line is noted in need of cleaning.
    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.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Observed two spray bottles of chemicals stored on the hand sink - not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
03/17/2015Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Service call was put into the plumbing company to alleviate the issue of the water at the handsinks not reaching 100'F. Plumber is scheduled to make repairs tomorrow morning before facility opens for business. Quaternary ammonium sanitizer concentration level in the wet wiping cloth bucket and the 3 compartment sink measured 200 ppm. Facility is very clean and well maintained.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Milk at the self service area for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at the front serving counter (84'F) and the hand sink next to the dishwasher (88'F) was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at the men's and ladies' restrooms used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
03/12/2014Routine
Abbreviations: WIC - walk in cooler
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. Observed a sanitation bucket sitting in the sink. Person in charge removed bucket.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing sink on the front line near the kitchen door
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
07/12/2013Risk Factor Assessment

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