Starbucks At Vienna Marketplace #2804, 207 Maple Ave East, Vienna, VA 22180 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Starbucks at Vienna Marketplace #2804
Address: 207 Maple Ave East, Vienna, VA 22180
Type: Fast Food Restaurant
Phone: 703 938-1003
Total inspections: 4
Last inspection: 03/09/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a routine inspection.
  • Critical: Certified Food Manager/Presence Required (corrected on site)
    Observation: There is no Certified Food Manager present at the beginning of the inspection.
    Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. THE CFM ARRIVED DURING INSPECTION.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at back handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWEL WAS PROVIDED.
03/09/2016Routine
The purpose of this visit was to conduct a routine inspection.
NOTE:
- If any equipment is/are to be replaced, please send a copy of invoice to Health Department.
- Active Managerial Control information was shared with the person-in-charge. AMC handout was provided to the PIC.
- Recommended to keep the trash bins covered at properly to prevent any possible rodents infestation.
No violation noted during this evaluation.		03/16/2015Routine
The purpose of this visit was to conduct a routine risk evaluation. Quarternary ammonium sanitizer in wiping cloth bucket/wiping cloth tray: 400/300 ppm. Dishmachine turned thermolabel black.
No violation noted during this evaluation.		04/01/2014Routine
The purpose of this visit was to conduct a routine risk inspection. Water heater information: Water heater extends into the facility ceiling, covering the specification label. PIC advised that to her knowlege, water heater had not been changed in the last year. Dishmachine: HOBART LXi. 160 degree F thermolabel was changed to black by dishmachine. Quaternary ammonium sanitizer in wiping cloth bucket: 400 ppm. PIC provided invoice for latest pest control service on 3/5/13, and advised pest control operator service is provided monthly.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
  • 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." NOTE:PIC was aware of policy and EHP requirements, but could not locate the signed employee reporting agreements.
    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: cream cheese in individual serve container in 1 dr undercounter refrigerator - sandwhich. NOTE: PIC relocated cream cheese containers to walk-in cooler.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
  • Single Service & Linens Stored in Locker Room / Protect from Contamination (corrected on site)
    Observation: Packaged single service cups in contact with employee coats hanging on hooks.
    Correction: Single-service items must be protected from contact with employee personal items or other forms of contamination.
03/26/2013Routine

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