Starbuck's Coffee #7412, 3825 Jefferson Davis Hwy B, Alexandria, VA 22305 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Starbuck's Coffee #7412
Address: 3825 Jefferson Davis Hwy B, Alexandria, VA 22305
Type: Fast Food Restaurant
Phone: 703 535-8740
Total inspections: 6
Last inspection: 01/28/2016
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Inspection findings

Inspection date

Type
This visit was made to follow up to the routine food safety evaluation conducted on January 7 2016. The following corrective actions have been taken:
1. The spray hose on the three compartment sink has been repaired and is now hanging above the flood level of the sink providing an air gap. Thank you for repairing this equipment.
  • Manual Warewash Temp Meas Dev Provided and Readily Accessible (repeated violation)
    Observation: Observed that there were no thermolabels available to measuring the temperature of the hot temperature sanitizing dishwasher.
    Correction: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please monitor the temperature of the dishwasher at least once a week to ensure proper temperatures are being reached.
01/28/2016Follow-up
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Please note the following issues.
1. Please repair the spray hose at the 3 compartment sink so that it provides an air gap of at least 1 " above the flood level of the sink compartment. A follow up visit will be conducted in approximately 2 weeks to verify.
2. Please ensure that all employees are washing their hands often and any time after possible contamination (i.e. wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food; Before donning gloves to initiate a task that involves working with food; and after engaging in other activities that contaminate the hands.
Note: An Employee Health Policy Poster was provided to the Person in Charge and its requirements were discussed.
*Repeat Observations are Subject to Civil Penalty
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: Observed a food worker enter the prep area and fail to wash his hands before engaging in food preparation and service.
    Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Person in Charge instructed food employee to wash his hands.
  • Manual Warewash Temp Meas Dev Provided and Readily Accessible
    Observation: Observed that there were no thermolabels available to measuring the temperature of the hot temperature sanitizing dishwasher.
    Correction: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Please monitor the temperature of the dishwasher at least once a week to ensure proper temperatures are being reached.
  • Critical: Backflow Prevention /Air Gap
    Observation: Observed that the spray hose on the three compartment sink hangs below the flood level on the 3 compartment sink and does not provide for an air gap.
    Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Please have the spray hose repaired so that it provides an air gap. A follow up visit will be conducted in approximately 2 weeks to verify
01/07/2016Routine
  • Critical: Hands and Arms / Cleaning Procedure (corrected on site)
    Observation: Employees did not use paper towel to turn off faucet after washing hands (proper method demonstrated)
    Correction: -ALL food employees shall wash their hands in the following manner:
    1. remove and discard used gloves,
    2. turn on warm water at the hand sink,
    3. rinse hands/arms with warm water,
    4. lather hands/arms with soap and scrub for at least 20 seconds,
    5. rinse hands/arms with warm water, and
    6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
  • Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
    Observation: Wet wiping cloth buckets improperly stored (directly on floor)
    Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
01/09/2015Routine
  • Critical: Water / Capacity / Quantity and Availability (corrected on site)
    Observation: The water source and system serving this food service establishment has been interrupted ( no hot water at handsinks or 3 compartment sinks)
    Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.
06/30/2014Routine
Employee health policy is complete.
No violation noted during this evaluation.		07/01/2013Follow-up
  • Critical: Employee Health Policy Requirements
    Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: new manager could not locate the employee health policy. Gave new form.
    Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
06/24/2013Risk Factor Assessment

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