Target Store T-2337, 9001 Staples Mill Road, Richmond, VA 23228 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Target Store T-2337
Address: 9001 Staples Mill Road, Richmond, VA 23228
Type: Fast Food Restaurant
Total inspections: 6
Last inspection: 08/31/2015
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Inspection findings

Inspection date

Type
Alfredo sauce to be cooled quickly to 41 F within 4 hours. Remember only 7 days shelf life is allowed. This includes the day opened or prepped. Pizza table is not working. A replacement has been ordered. Permit can be issued.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Laminate for counter around trash can is in poor repair and has been taped.
    Correction: Repair. Make smooth and cleanable.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Vacuum breaker is broken.
    Correction: Repair.
  • Lighting, Intensity
    Observation: Light under hood is burned out.
    Correction: Replace bulb.
08/31/2015Routine
Very clean establishment. Starbucks is well run. (one cabinet in poor repair)
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Time not marked on boxes of pizza as time control policy states.
    Correction: Corrected.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: No soap at front handsink.
    Correction: Provide soap at all times.
03/25/2015Risk Factor
Facility is very clean and organized. Starbucks was well run. Permit issued. Post permit in public view at food area.
  • Food Storage Containers - Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Spice containers found on ledge beside handsink subject to splash.
    Correction: Relocate. Corrected.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Laminate around trash can cabinet at Starbucks is loose.
    Correction: Reattach in a cleanable fashion.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cart preventing its use.
  • Plumbing System Maintained in Good Repair
    Observation: Vacuum breaker on mop sink is broken.
    Correction: Repair.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the back.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
10/06/2014Routine
Dishmachine turned temp tape black indicating sanitizing temps achieved.
Atmospheric vacuum breaker on mop sink faucet is damaged. Replace or repair vacuum breaker.
Alfredo sauce was just mixed as I walked in - temp was 48°F. Employee placed it into the cooler - make sure this product cools to <42°F within 4 hours.
Chicken Alfredo pasta in reach in cooler was 41°F but thermometer in the unit read 50°F - recheck temps in a little bit to make sure food stays <42°F.
No violation noted during this evaluation.		05/05/2014Risk Factor
Permit issued.
No violation noted during this evaluation.		10/18/2013Routine
Quat - 200 ppm in 3rd sink. Dishmachine - temperature tape black. Breadstick sauce made approximately 2 hours ago is 56 degrees - needs to cool to 41 degrees or less within 4 hours of time made - recommend prechilling sauce concentrate and water. General sanitation is improved. Good job!
No violation noted during this evaluation.		05/06/2013Risk Factor

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