Starbucks Coffee, Bonnie Hulbert Student Center Radford University Campus Fairfax And Adams Street, Radford, VA 24142 - State College Food Service inspection findings and violations
Restaurant: Starbucks Coffee
Address: Bonnie Hulbert Student Center Radford University Campus Fairfax And Adams Street, Radford, VA 24142
Type: State College Food Service
Phone: 540 831-7147
Total inspections: 3
Last inspection: 05/01/2015
Be sure and remove time labels when refilling creamers. Cream pitchers under time control must be washed rinsed and sanitized every 4 hours. Only 1 timer was in place and it was not set. Blender heads also must be washed rinsed and sanitized every 4 hours.
Hands - Where to Wash (corrected on site) Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. Food handler did not use soap.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Do not over stack cups in the cup dispensers. Leave the plastic sleeves on the cups not dispensed from cup dispensers.
05/01/2015
Routine
Floors, Walls, and Ceilings - Cleanability Observation: Wall damaged at entrance into storage and dish washing area. Wall is not smooth and easily cleanable.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable. Correct in 30 days.
05/07/2014
Routine
Naked Juice must be kept refrigerated. Please provide Product Assessment info. Cream Cheese filled muffins and Cheese Danish.
Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cream Cheese cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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