Starbucks Coffee #14535, 5883 Harbour View Blvd. A, Suffolk, VA 23435 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Starbucks Coffee #14535
Address: 5883 Harbour View Blvd. A, Suffolk, VA 23435
Type: Full Service Restaurant
Phone: 757 483-1346
Total inspections: 6
Last inspection: 02/08/2016

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Inspection findings	Inspection date	Type
Inside cabinets need wiped down. EHS observe stained and debris. Ensure QT sanitizer is made a the proper temperatures and tested each time ti is made. Heat test strips need to be purchased. All deliveries should be observed to prevent contaminated and adulterated foods from entering facility. All employees transferring in from additional stores must meet WTHD food handler cards requirement prior to working with food. Facility is incorporating beer and wine in their sales. EHS observed limited space in the facility. EHS will monitor spacing with additions to menu and the effects on food safety. If space becomes an issue then alterations may be recommended at a later date. Person in Charge Observation: Employees are observing deliveries ensuring foods received are not adulterated and are at proper temperatures. PIC states deliveries are made prior to employees coming in the AM. Observing deliveries and monitoring foods and temperatures is the first step in preventing contaminated food from entering facility. Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The commercially processed ready-to-eat (RTE) fruit mixes was not discarded by the ""consume by"" date. of Nov 2015 and Feb 2015. Items were discarded. Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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 (corrected on site) Observation: The temperature measuring device in the True RIR was not properly located in the warmest part of the unit. Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the heat sanitizing dishwasher. EHS provided and example of a heat testing device and demonstrated for PIC Correction: Obtain a heat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation) Observation: Quaternary Ammonium sanitizing solution in the wiping buckets used was not at an acceptable concentration. Concentration was observed at 150ppm and below. The CLickSan Qt requires 200ppm. Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Mops - Drying Mops (corrected on site) Observation: Mops not hung up to air dry. EH S observed mop stored in mop bucket. Mops are required to be hung to allow proper air drying to prevent pathogen growth. The ,ops head must be facing downward to prevent contamination of the handle as it dry. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.	02/08/2016	Routine
Facility was inspected during the morning hours. All foods are from approved sources and are commercial made pastries and salads and sandwiches are purchased pre-made and delivered every other day. no cooking, cooling or reheating process in facility except to heat pastries & sandwiches before serving. Food handler cards need to be current with in 30 days of this inspection. The City of Suffolk ordinance 40-29 required food handler cards prior to working with food and to be maintained current other wise a calls 1 misdemeanor for everyday of violation. Person in Charge (PIC) states deliveries are made after hours with no observation. According to 12vac-5-421-70 one of the requirements of PIC is to visibly observe foods as they are received. This is the first defense in preventing foodborne illnesses. Also, PIC states oven is cleaned every morning not at night. Recommend cleaning oven at night. Food debris left over night creates harboring conditions for pest/rodents to feed on when all personnel are gone. Cleaning not only prevents pathogen growth but harboring conditions for pest. Person in Charge Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Various food employees do not have food handler cards. Correction: Train all employees in food safety as it relates to their assigned duties. Obtained food handler cards with in 30 days of this inspection. Proper training is important in preventing foodborne illnesses. The City of Suffolk required food handler cards per ordinance 40-29. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Sanitizing bucket for wiping cloths at stations measured below 200ppm as required by manufacture. Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Recommend not using machine till the issue is fixed. Also purchase test strips for the machine. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680). Heat Test strip indicated temp was below 160F. Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.	01/21/2015	Routine
NOTES: - Observed placement of new carbonation machine. - Observed proper hand washing during inspection. - Ensure that all utensil holders are cleaned and sanitized at minimum every four hours. - Ensure that reach-in food display unit is cleaned on a regular basis. - Discussed employee health with PIC. Reviewed health cards with PIC. All employees are up-to-date. Good job! Equipment - Good Repair and Proper Adjustment Observation: Observed warewashing machine reach a maximum temperature of 136 degree F for the was cycle. Correction: Data plate on machine stated that the wash cycle must reach at minimum 150 degree F. Ensure that warewashing machine is in proper working order. An adjustment or repair may be needed as soon as possible to ensure that utensils and plates are properly cleaning and sanitized. Physical Facilities - Cleaning Frequency and Restrictions Observation: Facility noted in need of cleaning. Coffee beans, food debris and single service packets (such as sugar and straws) observed under units. 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.	07/24/2014	Routine
All staff possess current Suffolk health cards. Milk, cream on condiment bar rotated hourly. Quats used as sanitizer. Test kit provided. All information reviewed with PIC. No violation noted during this evaluation.	02/19/2014	Risk Factor
Good handwashing observed. Quats used as sanitizer. Sanitizing buckets provided throughout facility- 200ppm. Mechanical dishmachine WASH 150F, RINSE 181F, PRESSURE 22psi Good date labeling. FIFO method properly applied. All employees have current Suffolk health cards. Employee health policy reviewed and in place. Reportable illnesses also reviewed. All information reviewed with PIC. No violation noted during this evaluation.	08/27/2013	Risk Factor
Spoke with PIC regarding coordination with Riverstone Chop House to participate in their special FH class. Date/time of class is Friday, February 1, 2013 at 1330. Cost is $10 cash and must be pre-paid. Ice scoop unprotected. Provide protective covering to minimize chances of contamination. Sanitizing buckets provided throughout kitchen area. Quats used as sanitizer. Test kit provided- 200ppm. PIC knowledgeable of reportable diseases. Employees knowledgeable of safe food handling practices and procedures. All information reviewed with PIC. Person in Charge Observation: Multiple employees require current Suffolk health cards. Correction: Obtain Suffolk health cards within 30 days of inspection.	01/31/2013	Risk Factor

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