Notes:
1. Information specific and unique to this store has been recorded as a note to file.
2. In Starbucks single-service items and paper towels were stored under the hand sink. These items are to be relocated due to the risk of a leak and contamination.
3. Be mindful of the bags of sanitizer when they are getting low. Sanitizer detected low at Starbucks, but this is thought to be due to solution resting at a different angle in the bag and not being drawn up into the dispensing system.
4. Wing bar chicken was pulled and placed in the blast chiller to bring temperatures back down. Temperature logs are kept and maintained on all hot and cold foods in the cafe area.
5. Verified calibration of the thermometer in SB. Quizzed staff on employee health signs/symptoms.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin (raw pork) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) (cut/shredded vegetables) in the bottom of the Taipaei MUT cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Wet cloth observed sitting out in Taipaei area.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Some types of chickens on the wing bar and sliced pineapple on the salad bar cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Two pans of prepared ready-to-eat (RTE) sweet and sour chicken in the rear 2-door low BA RIC and in the bottom of the Taipaei MUT cooler were not discarded by the ""consume by"" date. They should have been discarded no later than 12/18/15.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the sandwich MUT, 2-door low BA in the rear on the left, and the 2-door low BA in the rear on the right.
Correction: 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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: old food residues observed under the blad guard area
Correction: when grinder was disassembled, food debris was present
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the interior of the 2-door RIF used by Taipaei has accumulations of food debris in the bottom of the unit.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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12/17/2015 | Routine | |
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & wiping cloth set-ups were adequate. The dish machine reached an adequate hot sanitizing temperature. Adequate employee health policy in place. Health permit posted & visible.
No violation noted during this evaluation. | 08/01/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: 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 135°F.
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01/21/2015 | Routine | |
The facility's proposed opening date is scheduled for 11/7/14. The operator provided a metal probe thermometer, quat. test strips during today's inspection.
The current Chinese 3 compartment sink is scheduled to be replaced with a larger basin 3 compartment sink, as stated by management (The Chinese prep area may utilize the other rear 3 comp sink until installation).
The facility is still pending the installation of the Blast Chiller, to be utilized by the all vendors on a n as needed basis.
The facility is approved for permit issuance pending issuance of a Certificate of Occupancy by the Chesterfield Building Department.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: A leak was observed on the exhaust vent over the rear pot washer.
Correction: Repair the exhaust vent over the rear pot washer 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 exhaust vent over the rear pot washer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at male restroom handsink and the rear Chinese prep handsink 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.
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10/28/2014 | Follow-up | |
Note: The facility's proposed opening date is scheduled for 11/7/14. A Final compliance inspection is scheduled for 10/28/14.
The operator provided a metal probe thermometer, quat. test strips during today's inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the front heated display case.
Correction: 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.
- Equipment - Good Repair and Proper Adjustment
Observation: A leak was observed on the exhaust vent over the rear pot washer.
Correction: Repair the exhaust vent over the rear pot washer 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 exhaust vent over the rear pot washer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( food prep handsinks and all the restrooms)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the Starbucks prep areas and the rear Deli and Cafe areas.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair
Observation: The floor drain placement in the male and female restrooms were observed incomplete, during today's inspection.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/20/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Martin's Food Market #6588/Starbucks/Taipei, 200 Charter Colony Pkwy, Midlothian, VA 23113 »