Starbucks Coffee # 10847, 704 England Street, Ashland, VA 23005 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Starbucks Coffee # 10847
Address: 704 England Street, Ashland, VA 23005
Type: Fast Food Restaurant
Phone: 804 752-7834
Total inspections: 6
Last inspection: 01/29/2016
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Inspection findings

Inspection date

Type
Observed good holding temperatures. Recommend cleaning the following locations: Floor drain under the 3 compartment sink
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from all of the handwashing sinks were measured at a temperature less than 100°F .
    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.
01/29/2016Risk Factor
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy (FDA Form 1-B) on file. Recommend posting the policy in the kitchen where it is readily viewable by staff. The PIC stated that the policy is reviewed with the staff through the on-line training that is required to be completed upon being hired. The policy is reviewed with staff annually.
2. Recommend installing a soap dispenser on the wall at the handsink located in the back of the kitchen. The tabletop dispenser falls onto the floor frequently since the handsink does not provide sufficient space to store the soap dispenser.
3. The fire extinguishers were inspected in April 2015.
Observed good cold holding temperatures of foods.
  • Non-Food Contact Surfaces
    Observation: The interior of the cabinets located at the barista bar and drive thru areas have 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.
  • Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
    Observation: Many dead flies observed on the in the fly control devices located throughout the facility.
    Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
07/21/2015Routine
WCB - 200 ppm quaternary ammonium
  • 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.
08/01/2014Routine
Quat sanitizer 300 ppm. Employee health policy in file and in compliance. 3 compartment sink 110 degrees. Wipe cloth bucket 200 ppm. Dish machine - Wash 158 degrees, Rinse 181 degrees, Pressure 18 - 20 psi. Hand washing observed. No risk factor violations cited. The following recommendations are made:
1) Clean beneath 3 compartment sink and floor drain.
2) Provide hair restraints for those who prepare foods (recurring issue).
No violation noted during this evaluation.		01/21/2014Risk Factor
Quat sanitizer ~ 200 ppm. Dishmachine Wash 150 degrees, Rinse 186 degrees, pressure 20 psi. Copy of employee health training obtained and in compliance.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Recommend that all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed breakfast sandwiches cold holding at improper temperatures
    Correction: Recommend discarding the food and ensuring that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Items discarded by PIC.
07/25/2013Routine
Quat sanitizer 200 ppm. Dish machine - Wash temperature 152 degrees, Rinse temperature 182 degrees, pressure 27 psi. Temperature tape changed color indicating temperature reached for effective sanitizing of equipment. Employee health info posted, Good hand washing and technique observed.
This inspection was conducted for risk factor violations only. The following recommendations have been made:
1) Prohibiting jewelry on food handlers hands and wrists with the exception of a smooth band ring such as a wedding ring.
2) Providing effective hair restraints such as hats for all food handlers to prevent contamination from hair.
3) Ensuring that wet wiping cloths are fully submerged in sanitizer solution to prevent bacterial growth.
4) Servicing rinse pressure on dish machine to provide 20 +/- 5 psi according to specifications on dish machine data plate.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Observed hand sinks not meeting minimum temperature requirement for hot water.
    Correction: Recommend providing a minimum of 100 degree hot water at all hand sinks for effective hand washing.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: Observed handwashing facility at the back blocked, preventing access by employees for easy hand washing.
    Correction: Recommend removing items that are preventing its use and making the hand sink available during all hours of operation.
01/03/2013Risk Factor

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