Barnes And Noble, 6699 Springfield Center Drive, Springfield, VA 22150 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Barnes and Noble
Address: 6699 Springfield Center Drive, Springfield, VA 22150
Type: Fast Food Restaurant
Phone: 703 922-2841
Total inspections: 6
Last inspection: 05/19/2015
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Inspection findings

Inspection date

Type
  • 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: sandwiches at displace, cream cheese @ display case.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(Discarded)
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: glass display case located at the station.
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
  • Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
    Observation: Coffee filters were observed stored unprotected at the serving station.
    Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
05/19/2015Routine
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed calibrating thermometers and recommended that employee health policy is reviewed at least once a month.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: Observed the handsink at the front line is being used to store dirty equipment.
    Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.The handsink was washed, rinsed and sanitized at time of inspection.
09/04/2014Risk Factor
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed with managers procedures for cooling, reheating and hand washing.
No violation noted during this evaluation.		03/14/2014Routine
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed hand washing policy.
EHS provided employee health policy information. Manager will fax over documentation that training was completed by January 3, 2014.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    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.
    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)
12/20/2013Risk Factor
No violation noted during this evaluation.11/21/2013Other
No violation noted during this evaluation.11/21/2013Pre-Opening

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