Starbucks Coffee #11153, 7110 Old Keene Mill Road, Springfield, VA 22150 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
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This was a routine inspection. The only critical violations observed was corrected during the inspection. The high temperature heat sanitizing ware washing machine was checked and tested and was noted to be operating properly. This machine passed the heat tape test. The facility as a whole was observed to be visibly cleaned. Food temperatures were noted to be within acceptable temperature limits.
The certified food manager was advised to train employees to clean spills soon after they occur and for the manager to verify such assignment as in active managerial control.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Tow door upright True refrigerator locate in the back room.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.( unit was cleaned during the inspection)
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03/16/2016 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: A large ice scoop was observed stored directly on top of the ice machine
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. PLACE THE SCOOP ON A CLEANED AND SANITIZED CONTAINER OR SCOOP DISPENSER AFTER EACH USE TO PROTECT THE SCOOP FROM BEING CONTAMINATED AND MAY IN TURN CONTAMINATE THE ICE AND BEVERAGE.(Scoop placed in a cleaned clear plastic container)
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: 2-Door upright refrigerator located in the back room. The base inside this unit was noted to be visibly soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean spills soon after they occur to prevent dirt build-up and food contamination.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor at the floor drain under the ice bin serving counter is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean this area more often to prevent dirt accumulation attracting pest and creating unsanitary conditions.
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03/24/2015 | Routine | |
Discussed with the manager the option to use "time' as a control measure at the self service table.
No violation noted during this evaluation. | 03/18/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. Thank you.
Facility Data Sheet
Hot water heater: State SUF60-120NE-100 which uses 120,000 BTU's to produce 137 GPH of 140F water at a 100F rise.
Dishmachine: Hobart LXi-H hot water dishmachine which uses 29 GPH Thermolabel activated.
- 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:Half &half, whole milk and non fat milk at self service table
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.
- Refuse / Cover Receptacles / Indoors
Observation: Receptacle/Trash container in ladies bathroom had no lid
Correction: Provide receptacle with lid cover
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/11/2013 | Routine | |
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