Observations & Corrective Actions

Additional Comments

NOTE: I visited this food facility today for a pre-opening inspection. A VDH food permit was issued this afternoon and this location can serve and sell food. Please post your food permit and signage about your recent inspection being available OR post your most recent inspection report.

Hot water was found to be 112-117 °F at the hand sinks & 117 °F at the three-compartment sink. A different hot water heater was added than submitted with the plan review -- a Noritz Condensing Tankless Gas Water Heater Model NCC199CDV GQ-C3260WZ-FFUS. After checking all hand sinks and filling all of the the basins at the three compartments dishwashing sink over half way full with water, there was still hot water available over 110 F. Facility has shielded lighting in the food preparation, dishwashing/dish storage, and food storage areas. There was sanitizer (Keystone quat) and quat sanitizer test strips. Thermometers were present in the cold holding units. A metal stem probe thermometer was available to monitor the temperatures of cooking, cooling, hot holding, and cold holding foods. Hand sinks had soap, paper towels, and hand washing signage. Lighting was found to be 48 foot candles in the dry storage area and 68-100 foot candles in parts of the kitchen and dishwashing area. Discussed backflow prevention at the mop sink. Discussed having a designated area away from food, food prep, clean/sanitized dishware, and food contact single-use items for staff to store their personal items such jackets, umbrella, or purses. Discussed cell phone usage / kitchen cell phone policy. Discussed ensuring the- packages of raw chicken is not touching or above / right beside packages of ready-to-eat foods in the small walk-in cooler to prevent cross-contamination. Please ensure all dishware is placed so it can fully air dry prior to being stacked.

Verbally reviewed employee health policy and will email a copy of employee health policy from OEHS - Guide to Employee Health in Food Establishments from 2017 (page 19 & 20). Discussed recent norovirus outbreaks in our area and ensuring sick employees are not working. Also, discussed dishwashing procedures, employee hair restraints, storage of employee personal items, and food prep related to allergens (like dairy or nuts) during today's visit. Always wash your hands PRIOR to put on gloves to prepare food. Reminder to have accurate, visible thermometers in the warmest part of all cold holding units (usually near the door). Also, reviewed date marking.

During the inspection, it was observed that the hand sinks, the prep sink, and the three-compartment sink were not sealed or caulked to the wall they were touching/ connected to. This was addressed during today's inspection -- the sinks were caulked to the walls. Also near the front area hand sink near the entrance to the kitchen, cracks in the concrete floor were observed -- this area will be fixed to be smooth, easily cleanable, and nonabsorbent in the next week. Coved molding was missing at the wall floor junction in the front area near where milkshakes are made and the front hand sink -- this was being fixed during the inspection.


Discussed the regulation changes: starting summer 2021 for there to be a written vomiting and diarrheal clean up procedures (left VDH / VDACS June 2021) and you already should have a clean up kit (present in the manager's office / cubbie across from the three-compartment sink) ; also starting summer 2021 you must post all pages of your most recent inspection OR post a sign saying inspection is available for viewing on request (QR code inspection sign left) - you can post this near your food permit (being issued today) which also must be visible to the public / your customers.