50: 2120 2120 OUT The water source/system is not sufficient capacity to the peak water demands of the food facility. This was observed as after a few hand washing attempts and filling two of the basin up halfway with warm water (part hot, part cold) at the three compartment sink, the hot water coming out at the three-compartment sink and the hand sinks was found to be 92-93 F. After waiting ten (10) minutes and rechecking hot water was found to be 93-94 F. Corrective Actions: Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment. Please upgrade your hot water capacity as it was noted in the plan review stage that there were concerns that a 3-compartment sink, a rinser, a utility sink, and two kitchen hand sinks in a commercial kitchen might not work with a single Bradford White 19 gallon hot water heater.
55: 2810 2810 OUT Part of the floor in the beverage preparation and dishwashing areas are not smooth, durable, easily cleanable, and/or nonabsorbent. The new floor has not been sealed. Corrective Actions: Refinish or replace the floor material so it is: 1. smooth, durable, easily cleanable, and nonabsorbent. Management is already aware of this issue and plans to address it in the next three (3) weeks.
Additional Comments
I visited this location today for a pre-opening inspection after a major remodel when the Starbucks part of the store was closed & blocked off for several weeks for construction of the new, updated Starbucks kiosk. A copy of the plan review letter was emailed yesterday and a printed copy was left during today's inspection.
The VDH food permit could not be issued today due to there not being sufficient hot water. After a few hand washing attempts and filling up two of the basins almost half way with warm water (part cold , part hot) water at the three-compartment sink was only reaching 92-93 F at the three-compartment. After waiting ten (10) minutes to allow the hot water heater to recover some, water was found to be 93-94 F. Water at hand sinks should be 100 F and water at three-compartment sinks should be at 110 F.
In addition to the hot water capacity issue, it was also noted that large sections of the floor have not been sealed. The floor needs to be smooth, easily cleanable, and nonporous. This issue is already known and plans to be addressed within the next few weeks.
Both the store's metal stem probe thermometer and the inspector's thermometer were check and found to be 32-33 F in a cup with an ice water slurry.
There was an air gap under the three-compartment sink - discussed being careful at how quickly you let water out of the sinks. Lighting was shielding or shatter resistant at the dishwashing and food prep area. The hand sinks were stocked with paper towels and soap with signage as well as had hot and cold running water available on demand under pressure at the start of the inspection (however no hot water at the end of the inspection). There was sanitizer (Kay Quat II) and matching sanitizer test strips available (quat). Cold holding units had thermometers in them. There are separate scoops & utensils for the different mixes and toppings. The dry goods such as disposable cups, napkins, office supplies, and napkins are stored in the room behind the Kroger deli neatly labeled and organized.
The following was discussed: employee beverage storage being away from food, food prep, single-use to-go items, and clean/ sanitized dishware; importance of air drying dishware - do not wet stack dishware; hand washing policy; cell phone use policy; hair restraints; monitoring the sanitizer strength; monitoring food temperatures; date marking; allergens; using food grade containers to holding food; storing chemical below and away from food, food preparation, single-use food containers, to prevent accidental chemical contamination etc.
Discussed the regulation: for there to be a written vomiting and diarrheal clean up procedures (previously left VDH / VDACS Guidance for clean-up June 2021 guidance) and you already should have a clean up kit (on shelf near three-compartment sink); also you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR Code sign can be used) - you can post this near your food permit which also must be visible to the public / your customers (permit not issued yet) .
