Starbucks Coffee #2807, 6921 Commons Square, Chesterfield, VA 23832 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Starbucks Coffee #2807
Address: 6921 Commons Square, Chesterfield, VA 23832
Type: Fast Food Restaurant
Phone: 804 796-7519
Total inspections: 8
Last inspection: 11/04/2015

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Inspection findings	Inspection date	Type
Notes: 1. The chlorine dish machine is delivering detectable levels of sanitizer at this point. Not sure what was done to remedy this, since 30 days ago the inspector was told the machine could not be repaired. 2. A dual check valve must be installed on the threaded faucet connection PRIOR to the spray hose. That way the hose can be left on all the time and the water line is protected from backflow and backsiphonage. Spray hose observed resting down in the bottom of the sink again today, even though hooks have been installed for hanging the hose up. 3. Staff must ROUTINELY monitor the chlorine dish machine to ensure that it is indeed delivering a detectable level of sanitizer in the final rinse. Otherwise, a manual sanitizing dip would have to be done. 4. Make sure at least one employee is ServSafe certified in early 2016 to be in compliance with the new version of the regulations about to be adopted. Backflow Prevention Device, Design Standard Observation: Atmoshperic bell breaker on the threaded faucet at the 3-vat sink has a hose with sprayer attached. The sprayer with hose negates the effectiveness of the AVB. Correction: Install a dual check valve on the threaded faucet and then the hose can be left on (under constant pressure) and left sitting in the bottom of the 3-vat sink without concern.	11/04/2015	Follow-up
Notes: 1. Pest controller came in to treat for flies on Monday, 9/28/15. None detected today. 2. A repair technician came in and was unable to fix the dish machine. The facility is looking to purchase a new one in the coming weeks. Until then, the dish machine is used for washing and then dishes are manually sanitized in the 3-vat sink. Not many dishes are washed in the facility. 3. Chlorine test kit has been ordered, but hasn't arrived yet. 4. Hooks have been installed above the 3-vat sink to hang the hose/sprayer. That erases the air gap issue. 5. If the facility wants the ability to leave the sprayer on (under constant pressure) a dual check valve needs to be installed in the faucet connection, ahead of where the sprayer screws into the faucet. This was not clearly explained during the routine inspection. Until the dual check valve can be installed the sprayer must be turned off when not in use. 6. Staff are in the process of getting their ServSafe certification. The inspector will return in 30 days to ensure the dual check valve has been installed and a new dish machine is in place and functioning properly. Sanitizing Solutions, Testing Devices (repeated violation) Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation) Observation: The food-contact surfaces of the following equipment were not observed sanitized: chlorine dish machine is not delivering any detectable levels of chlorine sanitizer even after a new bottle of chemical was hooked up to the machine. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. All dishes must be manually sanitized in the 3-vat sink until the dish machine has been fixed.	10/02/2015	Follow-up
Notes: 1. Facility did not have a chlorine test kit for monitoring the concentration of sanitizer in the wiping cloth buckets or chlorine dish machine. 2. The dish machine did not have sanitizer hooked up to it. It had two bottles of detergent connected to it, and staff are not checking the proper functioning (or even setup) of the dish machine. ALL DISHES MUST BE MANUALLY SANITIZED IN THE SINK UNTIL THE DISH MACHINE HAS BEEN SERVICED AND IS DELIVERING DETECTABLE LEVELS OF CHLORINE (50-100 ppm). 3. Have the pest controller come treat for knats. They appear to be congregating on the wall to the left of the shelving unit used to hold bags of coffee beans. 4. The one employee who has a food safety certification is expired. At least one employee at each licensed food facility must be currently certified in food safety. Please renew licensure ASAP. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: The food-contact surfaces of the following equipment were not observed sanitized: chlorine dish machine is not delivering any detectable levels of chlorine sanitizer even after a new bottle of chemical was hooked up to the machine. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. All dishes must be manually sanitized in the 3-vat sink until the dish machine has been fixed. Handwashing Lavatory, Water Temperature, and Flow (corrected on site) Observation: Water from the only handwashing sink in the facility was measured at 60 F. The inspector looked under the sink and found the hot water valve had been turned off, and she turned it back on. 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. Critical: Backflow Prevention, Air Gap* Observation: A hose with sprayer was observed resting in the bottom of the middle compartment of the 3-vat sink. An air gap between the water supply outlet and the flood rim level of the sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. The hose with sprayer must be hung up and out of the sink at all times. Suggest mounting a hook under the lip of the counter that overhangs the sink. Critical: Pests-Controlling Pests* Observation: Observed methods are not being used to control pests (knats). Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.	09/23/2015	Routine
NOTES: * No violations observed at the time of inspection. No violation noted during this evaluation.	09/18/2014	Routine
There are no violations noted during inspection. Sanitizing solution in the dish machine tested at 100 ppm. No violation noted during this evaluation.	04/01/2014	Routine
There are no violations noted during inspection. Notes: Time control (2 hours) being used on half&half in self service area. No violation noted during this evaluation.	09/25/2013	Routine
Non-critical violation must be corrected within 30 days. Reviewed employee health policy with staff on duty. Forms are signed and kept on file. Sanitizing solution in dish wash machine tested at 50 ppm. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Light Bulbs Protective Shielding Observation: Light bulb in Delfield refrigerator and freezer (back area) not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.	03/26/2013	Routine
Adequate metal stem thermometers. Chlorine sanitizing bucket at proper concentration. Clean well maintained facility. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation) Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.	10/05/2010	Routine

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