Teavana, Spotsylvania Mall Space # 570, Fredericksburg, VA 22407 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: Teavana
Address: Spotsylvania Mall Space # 570, Fredericksburg, VA 22407
Type: Carry Out Food Service Only
Phone: 540 455-7182
Total inspections: 4
Last inspection: 01/07/2016
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Inspection findings

Inspection date

Type
The above observations and the following were discussed with the person in charge:
-Facility is also being regulated by the Virginia Department of Agriculture-the health department will follow up to see if facility is to be regulated by both agencies.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box, PC: Prep Cooler
  • Critical: Backflow Prevention Device, When Required*
    Observation: Backflow or backsiphonage prevention device not available on water line of the hot water machine as required by law.
    Correction: Provide a backflow or backsiphonage prevention device on all directly connected water lines.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors throughout the back of the facility 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.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
    Observation: Chemical spray bottles are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Chemical spray bottles stored on the 3 compartment sink and prep surfaces.
    Correction: Chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
01/07/2016Routine
  • 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
  • Handwashing - Using a Handwashing Lavatory (repeated violation)
    Observation: The handwashing facility located in the back of the kitchen is blocked, preventing access by employees for easy handwashing. Multiple items observed to be stored in this handsink.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the anything preventing its use.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Equipment is not stored separately from insecticides or rodenticides. Observed bug spray to be stored on the 3 compartment sink. PIC placed the bug spray in a separate area during the inspection.
    Correction: Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
01/13/2015Routine
The above observations and the following were discussed with the person in charge:
-The test strips used to monitor the concentration of the quaternary ammonium sanitizer appear to have gotten wet. Recommend replacing the test strips stored by the 3 compartment sink.
-Observed several boxes of supplies stored on the floor in the back of the kitchen, PIC stated they just received an order the previous day. Ensure boxes and supplies are placed on shelves at least 6 inches off the floor.
-Employee health policy observed.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located in the back of the kitchen is blocked, preventing access by employees for easy handwashing. Observed plates and towels stored in the handsink and a ladder stored in front of the handsink preventing access.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
01/15/2014Routine
The above observations and the following were discussed with the person in charge:
-Employee heath policy observed.
Facility observed to be very clean and well maintained.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the handsink in the back of the kitchen are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
02/07/2013Routine

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