Starbucks #1920, 1688 Anderson Road, Mclean, VA 22101 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Starbucks #1920
Address: 1688 Anderson Road, Mclean, VA 22101
Type: Fast Food Restaurant
Phone: 703 343-1000
Total inspections: 3
Last inspection: 01/27/2016
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Inspection findings

Inspection date

Type
Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should ensure all food thermometers are calibrated at least once a week in an ice water bath to 32f to ensure accuracy. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized before and after each use.
3. Management should continue to change the 3-vat sink water and sanitizer containers for wet towels at least every 2 hours. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) with Quaternary Ammonium at a concentration of 150-400ppm. Wet towels can remain in the the sanitizer water containers between uses.
4. Management was provided with information on Time As A Public Health Control for the milk in the caraffes.
5. Management was provided with information on where more staff can obtain the certified food manager's license.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
  • Wiping Cloths/Use Limitation/Wet Towel Storage
    Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
    Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGEMENT. MANAGEMENT CAN PROVIDE STAFF WITH TWO BUCKETS FOR THE WET TOWELS. ONE BUCKET FOR HOT, SOAPY WATER AND ONE BUCKET WITH COLD WATER AND QUATERNARY AMMONIUM AT A CONCENTRATION OF 150-400PPM. STAFF SHALL KEEP THE WET TOWELS STORED IN THE BUCKETS BETWEEN USES.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Skim milk in the caraffes: 49f.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCUSSED WITH MANAGEMENT. EXPLAINED THAT COLD FOODS SHALL REMAIN AT 41F OR BELOW AT ALL TIMES. MILK WAS DISCARDED. DISCUSSED TIME AS A PUBLIC HEALTH CONTROL WITH STAFF.
  • Critical: Hot Water / Water Heater / Peak Demands Met
    Observation: Observed the hot water temperature from the hand sink at 83f.
    Correction: Hot water demands shall be met during all hours of operation. Hot water at hand sinks shall be at a minimum of 100f. Adjust the temperature at the hand sink. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL CONTACT A PLUMBER TO MAKE THE APPROPRIATE ADJUSTMENTS SO THAT THE HOT WATER AT THE HAND SINK IS A MINIMUM OF 100F.
01/27/2016Routine
No violation noted during this evaluation.06/30/2015Routine
This was a pre-opening inspection for a change of ownership. Approval is granted for the issuance of a permit to operate.
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Hot water at the handsink is not measured at minimum of 100F.
    Correction: Adjust the water temperature of hot water to a minimum of 100F.
03/10/2015Pre-Opening

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