- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored directly atop ice maker
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Handwashing Lavatory*
Observation: There is no handwash lavatory at the food preparation and service area for routine handwashing by food workers.
Correction: Install a handwash lavatory at food prep and service area to allow convenient use by food workers. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
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02/05/2016 | Routine | |
There are no violations noted during inspection. No violation noted during this evaluation. | 07/30/2015 | Routine | |
There are no violations noted during inspection. No violation noted during this evaluation. | 08/19/2014 | Routine | |
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Reviewed employee health. No violations observed. Timers in use for creamer/half+half for customer use. No violation noted during this evaluation. | 02/24/2014 | Routine | |
Non-critical violations must be corrected within 30 days. Time as a public health control used for milk and half/half (self service).
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the back room noted in need of cleaning.
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.
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08/19/2013 | Routine | |
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health policy. Inquiries being made with corporate regarding health permit fee renewal check. Manager will contact health inspector later on today. No violation noted during this evaluation. | 01/31/2013 | Routine | |
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