Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Per discussion with PIC, in-use utensils in the Target Cafe are not cleaned and sanitized at least every four hours. Discussed with PIC to ensure that all utensils will be cleaned and sanitized at least every four hours.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment: 1. the exterior of the ice chute on the drink machine in the Target Cafe 2. the interior of the Starbucks RIC in the storage area were observed with accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the cafe main line was measured at a temperature less than 100°F.The water measured at 76F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The light shield and the ceiling tiles around the air vent over the 3-compartment sink in the Target Cafe were noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/04/2016 | Routine | |
Overall facility observed to be clean and well organized. Minimal food preparation and handling observed during today's inspection. Ensure employees are washing hands thoroughly and frequently while working with the food items.
Discussed using sanitizer at a temperature of approximately 75-85'F.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the door gaskets to the reach in cooler on the front line of the Target Cafe side, and the interior of the reach in cooler in the storage area on the Starbuck's side are noted to have an accumulation of grime and debris.
Correction: Clean the surfaces at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) (repeated violation)
Observation: The corner of the wall to the right of the bulk ice machine in the Starbuck's side dry storage area is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/03/2015 | Routine | |
staff is very knowledgeable about food safety and managers are FSP certified.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the mop sink is not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system or cut hose above flood rim to provide a 1" minimum air gap.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls/floor corners in the kitchen noted in need of cleaning. Minor dust/debris.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/22/2014 | Routine | |
Discussed with the Person in charge:
1. Facility over all is very clean and very well maintained.
2. Observed good hand washing and food handling practices during today's inspection. Thank you!
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the bottom shelf of the three door reach in freezer has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Observed one broken and one missing coving tile in the storage room on the Starbuck's side.Person in charge submitted a work order for the tiles to be repaired or replaced.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floors under equipment in the Target Cafe side are noted in need of a detailed cleaning. Person in charge submitted a service request for cleaning crew to conduct a detailed cleaning of the floor.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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03/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Super Target Store T-2138, 9785 Jefferson Davis Highway, Fredericksburg, VA 22407 »