Restaurant: Starbucks Coffee # 729
Address: 1201-G S Hayes St, Arlington, VA 22202
Type: Other Food Service
Phone: 703 413-0566
Total inspections: 3
Last inspection: 09/03/2015
1. Re-calibrate quat ammonia sanitizer dispenser to adjust sani-water temperature (65-75F).
Plumbing System/Maintained in Good Repair Observation: Back hand sink draining slowly.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
Permit to Operate/Responsibilities of Permit Holder Observation: The 2015 health permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
09/03/2015
Routine
The water pressure at the back area handsink observed in need of increasing. Remember to post health license in view of the public. High temperature dishmachine checked using a thermolabel. Quaternary ammonium sanitizer checked for proper concentration using the provided test strips. No violation noted during this evaluation.
09/11/2014
Routine
Building trash/recycling containers: one trash dumpster is missing a lid, another dumpster is missing a drain plug.
Handwashing Sink, Installation Observation: The men's rest-room handwashing sink is not equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C +/- 2°C (100 to 108°F). An inadequate flow or temperature of water may lead to poor handwashing practices by food employees. A mixing valve or combination faucet is needed to provide properly tempered water for handwashing.
Service Sink/Numbers and Capacities Observation: There is no running hot and cold water available at the service sink or curbed cleaning facility equipped.
Correction: Adjust the chemical hook-up so that there is hot and cold running water available from the sink faucet.
Light Bulbs, Protective Shielding Observation: The light bulbs over the oven are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
Toilet Tissue, Availability (corrected on site) Observation: A supply of toilet tissue was not available at the men's toilet.
Correction: A supply of toilet tissue shall be available at each toilet. To minimize hand contact with fecal waste, toilet tissue is necessary for hygienic cleaning following use of toilet facilities. Toilet tissue must be supplied to meet the demand.
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