The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. No violation noted during this evaluation.
03/23/2016
Routine
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. The following good active managerial control practices are in place during today's inspection: timer set for when sanitizer solutions need to be changed, twenty minute time limits for self service dairy products, containers for customer self service pre-chilled in refrigerators, double sanitization process and high use coolers on service line were set below 30F to easily allow milk to hold at 41F or below. No violation noted during this evaluation.
04/02/2015
Routine
Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) 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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2% milk = 44-F
Correction: fat free milk = 44-F.
Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation) Observation: The top of the hot water heater was noted to have debris build-up.
Correction: Clean the surfaces of the hot water heater more frequently to prevent dust and debris accumulations.
04/15/2014
Routine
Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation Observation: The top of the hot water heater located near the 3-compartment sink has dust and debris build-up. The vent above the hot water heater also has accumulated dust.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of dust or debris.
Equip/Utensils/Linens/Single-Service/Elevation Observation: Boxes of paper cups observed stored directly on the floor in the hallway near the restrooms..
Correction: Food contact single service utensils such as paper cups, Styro foam containers and cups, etc are required to be stored at least 6 inches above the floor to protect them from contamination.
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