Starbucks Coffee #7479, 8381 Leesburg Pike, Vienna, VA 22182 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Starbucks Coffee #7479
Address: 8381 Leesburg Pike, Vienna, VA 22182
Type: Fast Food Restaurant
Phone: 703 893-5125
Total inspections: 5
Last inspection: 01/05/2016
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Inspection findings

Inspection date

Type
Discussed active managerial control. Logs are maintained to monitor food processes such as food temperature, received food temperature and sanitizer concentration.
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the handwashing sink at multiple handsinks was measured at a temperature less than 100°F.
    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 water temeprature to at least 100F.
01/05/2016Routine
Observed good active managerial control. There is dedicated staff who checks the temperature of the milk in the carafes and monitors sanitation at the establishment.
No violation noted during this evaluation.		02/06/2015Routine
The purpose of this inspection was to conduct a routine inspection.
DIsh machine: Hobart LX-I, heat sanitizer
No violation noted during this evaluation.		01/16/2014Routine
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Handwashing Sink / Accessible at All Times
    Observation: The handwashing facility located at the coffee making area is blocked, preventing access by employees for easy handwashing.
    Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
    Observation: Outside refuse container was uncovered.
    Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floors in the back room are in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
04/26/2013Routine
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Ruud G-50-982
Dishmachine: Hobart LX-IH
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
    Observation: The concentration of the quaternary ammonia solution was measured in excess of 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
    Correction: Maintain the concentration of the quaternary ammonia solution between 150-200 ppm. Verify concentration using the appropriate test kit. AFTER A DISCUSSION WITH THE CERTIFIED FOOD MANAGER, THE SOLUTION WAS DILUTED TO 150 PPM.
12/18/2012Routine

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