Starbucks-Harris Teeter, 12404 Warwick Blvd., Newport News, VA 23605 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Starbucks-Harris Teeter
Address: 12404 Warwick Blvd., Newport News, VA 23605
Type: Fast Food Restaurant
Phone: 757 253-0182
Total inspections: 6
Last inspection: 03/15/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/15/2016Routine
Food handler's cards due in 90 days.
No violation noted during this evaluation.		02/04/2015Routine
No violation noted during this evaluation.07/22/2014Routine
Discussed the following with the operator:employee health. All employees must obtain food handler cards within 90 days.
No violation noted during this evaluation.		01/16/2014Routine
Discussed the following w/employer: employee health & sanitizer concentration. All employees must obtain food handler cards w/n 90 days. Permit issued.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: prep cooler gaskets. Recommend replacement gaskets.
    Correction: Clean or replace gaskets.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
    Observation: Sanitizer concentration was too high. (>500)
    Correction: Ensure sanitizer concentration is 200 ppm-400 ppm per manufacturers specifications.
07/19/2013Routine
Discussed employee health, sanitizer requirements, and corrective actions for violations. Employees must obtain food handler cards with in 90 days.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Utensils - In-Use - Between-Use Storage (repeated violation)
    Observation: In-use utensils improperly stored between use.
    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.
  • Sanitizing Solutions, Testing Devices
    Observation: A QT-10 test kit was provided in the facility for monitoring the concentration of the chemical sanitizing solutions instead of a QT-40 test kit.
    Correction: Obtain a QT-40 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the prep area was blocked, preventing access by employees for easy handwashing.
    Correction: Equipment was removed. Access to the handwashing facility identified above is to be available during all hours of operation.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Lighting, Intensity
    Observation: Less than 10 foot candles of light was noted in the storage area.
    Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the prep area.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor was noted in need of cleaning under the cabinets and in the storage area.
    Correction: All floors must be cleaned as often as necessary to keep them clean.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: The Quaternary Ammonium exceeded the proper concentration.
    Correction: Ensure the santizer is at a concentration of 200ppm-400ppm per manufacturer's specifications.
03/01/2013Routine

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