No violations noted.
No violation noted during this evaluation. | 12/08/2015 | Routine | |
No violations noted during the inspection of Starbucks cafe. Inspection of Kroger will be conducted Tuesday 8 Dec 2015.
No violation noted during this evaluation. | 12/03/2015 | Routine | |
All non-critical violations must be corrected within 30 days.
- Water Pressure
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: hand washing sink near cook line.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sink immediately.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink are leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor and wall juncture behind food prep sink near walk-in cooler not sealed.
Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
- Physical Facilities in Good Repair
Observation: The entry door to the starbucks cafe is broken, along with the loose wall on the side.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/07/2015 | Routine | |
Non-critical violation must be corrected within 30 days.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Sanitizing bag was empty. Replace and use test kit to ensure that its at proper concentration. (Starbucks cafe)
Correction: Provide quaternary ammonium at proper concentration of 200 - 300 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed (repeated violation)
Observation: Floor wall juncture behind prep sink near walk-in cooler is not coved.
Correction: Cove floor wall juncture.
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03/04/2015 | Routine | |
Starbucks: Milk 35 - 37 F, soy milk 33 F.
Non-critical violations must be corrected within 30 days.
- Warewashing Equipment, Cleaning Frequency
Observation: The compartment of the 3 VAT sink in the Starbucks cafe is heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: Floor wall juncture behind hand sink near walk-in cooler is not coved and closed to no larger than 1/32 inch space.
Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the Starbucks cafe.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/27/2014 | Routine | |
Notes:
Excellent sanitation and food handling observed during inspection.
All thermometers properly calibrated. Sanitizing solution found correctly at 200 ppm.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the Starbucks cafe.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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07/23/2014 | Routine | |
Additional temperatures: Milk 33, 39 F
- Utensils - In-Use - Between-Use Storage
Observation: Ice cream scoop is not properly stored. Water well is not functioning properly.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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04/21/2014 | Routine | |
Notes:
Work order was placed to adjust hot water in the hand sink at Starbucks.
Replace empty bags with sanitizer in time, use test strips to monitor sanitizing concentration.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potato salad, chicken salad, ham, green beans in the display cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at Starbucks was 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.
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01/06/2014 | Routine | |
There are no violations noted during inspection.
Reviewed employee health policy with coffee shop employees.
No violation noted during this evaluation. | 10/04/2013 | Routine | |
Notes:
All critical violations must be corrected within 10 days, non-critical violations must be corrected within 30 days.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced deli meats and sliced tomatoes cold holding at improper temperatures in the top portion of sub unit.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Sub station unit was observed in a condition that prevents necessary maintenance, top portion of the unit found at 46 F.
Correction: Adjust top portion of sub station to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizing solution in 3 VAT sink found at concentration>400 ppm (Starbucks cafe)
Correction: Utilize only 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/03/2013 | Routine | |
All food had been removed and unit not to be used until repaired.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced deli meats and sliced tomatoes cold holding at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Top portion of SUB make-up table observed at 46 F
Correction: Adjust refrigeration unit to 41 F or less to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer - Criteria/Chemicals for food contact*
Observation: Quaternary ammonium being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940, tested above 400 ppm.
Correction: Utilize only 200 - 300 ppm that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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07/03/2013 | Routine | |
Notes:
All salad items placed in the blast chiller for adequate cooling prior to the food items going on the serving line. Sandwiches made to order, sandwiches in display cooler just for display.
Sanitizing solution tested between 200 - 300 ppm.
Additional temperatures taken: Fried chicken 135 - 142 F, milk 37 F, cooked asparagus 37 F, tortellini 43 F in cooling process, chicken parm 170 F.
Discussed proper handwashing and employee health policy with kitchen manager.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Tender loin hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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04/09/2013 | Routine | |
Additional temperatures taken:
chicken and salmon dishes in autosham 135 F+
stuffed mushrooms, salmon, pasta salad in left cold display case 40-41
Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer dispensers at different stations, and test kits. Reviewed employee health. Facility has a corporate policy that is addressed in a web-based module that is completed by all staff that works with perishables. A component requiring review of the policy on an annual basis (refresher course) is currently under development. The facility states they also have posters addressing the big 5 that they plan to post in the facility.
Temperature logs are kept on all hot and cold food items every two hours. Logs are kept on-site for 90 days.
Notes:
1. Per management, all cold foods are to be placed in the blast chiller for adequate cooling prior to the food items going on the serving line. This practice was clearly not taking place during the inspection today. Product must be cold before it is placed in the display cases because with heavy in/out traffic the display cases are not capable of cooling down warm product.
2. The thermostats on the cold display cases are going to need adjustment based on in/out traffic patterns, as well as defrost mode cycles. Suggest placing a data logger in the right cold display case to help determine the range of fluctuation to be expected.
3. Some sort of cover needs to be put in place for the sub MUT to help maintain product temperatures in the top wells of the unit. Overstocking is part of the problem, but the design and product packaging are adding to the problem.
4. Would like to know if all olive bar products come in commercially processed, and if not, which ones are produced on site.
5. Staff must monitor the autosham unit and add water as required. The unit will not maintain proper product temperature without consistent refilling of the water well.
6. The soap and towel dispensers need to be mounted at the Starbuck's.
7. NO hand sanitizer should be present at the hand sinks in the food preparation areas. It is not an acceptable substitute for hand washing with soap and hot water.
8. Cleaning and sanitizing supplies should be readily available at ALL work stations. Separate spray bottles of cleaner, water, and sanitizer are kept with disposable wiping cloths.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor in the WIF.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Cooling* (corrected on site)
Observation: Loaded potato salad, chicken pasta, chicken salad, vegetable fried rice, baked apples, and shrimp dish in cold display case noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausages on hot buffet, pork in hot skillet area, and two pork dishes in the autosham hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Deli meats in sub MUT cooler top wells and ham on salad bar cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Four different prepared ready-to-eat (RTE) bakery items in the Starbuck's display case were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in some of the refrigeration units in the kitchen area.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: Starbuck's had a chlorine test kit and the facility uses a quaternary ammonia sanitizer.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Right cold display case was not maintaining product temperatures under 41 F.
Correction: Repair the right cold display case to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the right cold display case replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Suggest lowering the thermostat on the unit to compensate for heavy in/out traffic. Product will always run at least 2-3 degrees higher than the air temperature of a unit under the best of conditions.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the Starbuck's had materials stored in the sink, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the materials preventing its use. Nothing should ever be stored in hand sinks.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories or the rest rooms used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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12/13/2012 | Routine | |
Restaurant representatives - add corrected or new information about Kroger #514/Starbucks, 7000 Tim Price Way, North Chesterfield, VA 23235 »