Starbucks Coffee #707, 5748 Union Mill Rd, Clifton, VA 20124 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of this visit is to conduct a routine inspection.
Discontinue use of the dish machine until it is able to sanitize properly. Use the three compartment sink to sanitize all dishware.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications.
Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine. DISCONTINUE USE OF THE DISHMACHINE TO SANITIZE DISHWARE UNTIL IT IS REPAIRED.
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10/14/2015 | Routine | |
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The pressure during the final rinse was noted to be only 11 psi.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. According to data plate on the machine, the ideal pressure should be 15 PSI + /- 5 PSI. Adjust the pressure accordingly.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: left rest room, serving station hand washing sink.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. Adjust the water pressure at these sinks accordingly.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks at the serving area and in the restrooms was measured at a temperature less than 100°F. Observed temperatures at these sinks were as follow: 70-F, 69-F and 70-F accordingly.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Increase the temperature of the hot water at these sinks to at least 100-F so that employees may wash their hands properly preventing contamination of food and food contact surfaces and possible foodborne illness.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor behind the ware washing machine is in need of cleaning. Lots of debris was observed at the back of this machine.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean hard to reach areas and behind equipment more often and properly to prevent debris build-up.
|
04/07/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this inspection.
Thank you.
Water Heater: State Sandblaster,
Dishmachine:DW:Hobart Lxi, thermolabel verified
No violation noted during this evaluation. | 07/30/2013 | Routine | |
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