Kroger/Starbucks #505, 3001 Polo Pkwy, Midlothian, VA 23113 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: Kroger/Starbucks #505
Address: 3001 Polo Pkwy, Midlothian, VA 23113
Type: Fast Food Restaurant
Phone: 804 379-1395
Total inspections: 10
Last inspection: 02/03/2016

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Inspection findings	Inspection date	Type
Good focus on food safety Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Single service items observed unprotected from contamination. Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Dressing Areas and Lockers - Designation Observation: Employees clothing draped on semi-perishable food storage racks. Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions	02/03/2016	Routine
The dish machine had not been used today. Operator explained that the dish machine is run at least two times before use each day. After running two thermolabels the third time it was run the label almost changed completely. The temperature gauge for the wash cycle did not move during any wash cycles. Have dish machine serviced prior to next use. The starbucks sandwich cooler had no thermometer. Thermometer from the display case was placed in the cooler. Provided and discussed FDA form 1-B with manager. Post information in the kitchen. Place an extra thermometer in the walk-in cooler. No violation noted during this evaluation.	09/25/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer test kit, and hi-temperature dish machine. Corporate employee health policy/training is still in place as detailed in 7/14 inspection. Notes: 1. Sanitizer spray bottles should be available THROUGHOUT the food preparation areas. Staff had to search to even locate one. Sanitizer must be easily accessible at all locations. 2. Sanitizer dispenser needs to be recalibrated. It's currently dispensing a solution of 150 ppm in the Starbuck's area. 3. New electronic monitoring equipment has been added to all refrigeration units. If ambient air temperature is registered at 44 F or higher, staff must immediately check out the unit to figure out the problem. Data must be entered in the database, listing the problem at hand, and any corrective action needed. SOP calls for any product measured above 41 F to be discarded. 4. Starbuck's kiosk is now selling pre-packaged sandwiches. Back-up pastries are kept in a freezer back in the deli department, and dry goods in a rear storage room. 5. If the Starbuck's rear storage room ever receives any type of water damage, the carpet should be removed and NOT replaced. The flooring should be smooth, easily cleanable, and durable. Carpeting does not meet this definition. 6. The sanitizer compartment of the 3-vat sink in the Starbuck's kiosk is not holding solution. Make sure the sink is repaired ASAP. In the interim the staff have switched the rinse and sanitizer compartments to make things work. 7. Starbuck's sandwich cooler needs a new thermometer placed in it ASAP. Cloths - Wiping Cloths - Use Limitation Observation: Sanitizer was not easily accessible in the food preparation areas. One spray bottle located outside of the care area. Correction: Sanitizer must be provided in all food preparation areas and be easily accessible at all times.	04/22/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer test kit, and hi-temperature dish machine. Corporate employee health policy/training is still in place as detailed in 7/14 inspection. Sanitizer dispenser needs to be recalibrated. It's currently dispensing a solution of over 400 ppm. One item in the cold display case noted as being held past 7 calendar days. Item was immediately discarded. Recommend leaving single-service containers and other items in protective packaging as much as possible. Staff states that the amount of product stored near the WIF entrance is the amount typically used within a week. Some product noted on the floor in the WIF that needed to be put away properly. Suggest checking to ensure all product placed on the cold bar be chilled to less than 41 F before being placed out for use. Pasta salad, coleslaw, and sliced fruits (taken from actual grocery store floor) were noted in the temperature fields at temperatures above 41 F. New electronic monitoring equipment has been added to all refrigeration units. If ambient air temperature is registered at 44 F or higher, staff must immediately check out the unit to figure out the problem. Data must be entered in the database, listing the problem at hand, and any corrective action needed. SOP calls for any product measured above 41 F to be discarded. Starbuck's kiosk is still not selling any pre-packaged sandwiches. Pastries are the only item heated to order. Back-up pastries are kept in a freezer back in the deli department, and dry goods in a rear storage room. No violation noted during this evaluation.	11/20/2014	Routine
Adequate thermometer, 3-vat setups, hi-temperature dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health and provided an additional copy of FDA form 1-B. A Notes: 1. Suggest lowering the thermostat of the MUT cooler. No temperature control for safety (TCS) foods are currently stored in the unit, but when they are placed in the unit temperatures will not be maintained under 41 F. 2. Remind staff that sanitizer must be mixed with room temperature water for proper testing of the concentration. 3. Employee health is now addressed in Associate Basic Food Safety Part 5: Employee Health Policy -- an online module (created 11/14/13). An online transcript is generated showing the completion of all staff. All staff here prior to 11/14/13 are now being required to go back and complete the online module. No violation noted during this evaluation.	07/29/2014	Routine
A pre-operational inspection was conducted for the addition of a Starbuck's kiosk located within the Kroger facility. Clean and sanitize all food and non-food contact surfaces prior to operation. The operator provided a metal probe thermometer, quaternary ammonium test kit and an Employee Health policy The Starbuck's kiosk is approved for food service operation pending approval from the Chesterfield Building Department. Handwashing Cleanser - Availability Observation: Soap was not provided at the hand washing lavatory in the Starbuck's kiosk food processing area. 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.	06/27/2014	Pre-Opening
Adequate thermometer, 3-vat sink setup, quaternary ammonia spray sanitizer, and test kit. Reviewed employee health. Notes Food Storage - Clean and Dry Location (corrected on site) 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. Thawing (corrected on site) Observation: Improper methods used to thaw ribs. Sitting in standing water measured at 82 F. Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process Critical: Equipment and Utensils - Before Use After Cleaning* Observation: The food-contact surfaces of the following equipment were not observed sanitized: hi-temperature dish machine is not reaching 160 F+ on the surface of the dishes. Gauges reaching a maximum of 140 F. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dishes must be manually sanitized until the dish machine can be repaired. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Assorted metal and plastic pans were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.	03/20/2014	Routine
Adequate thermometer, quaternary ammonia spray sanitizer bottles, test kit, and hi-temperature dish machine. Reviewed employee health. Notes: 1. Discussed the use of Purell Sanitizing Wipes in the kitchen area. Staff states they are used to wipe down surfaces. It was reinforced that the wipes cannot be used IN PLACE OF the quaternary ammonia spray. The use of any wipes MUST BE FOLLOWED BY quaternary ammonia sanitizer for effective sanitization. 2. Encourage facility to keep sanitizer stored in more areas of the kitchen (but not on food contact surfaces). Currently, all spray bottles are stored underneath a cabinet along the back wall of the bistro area (as recommended by Ecosure). 3. Repair the towel dispenser in the rear kitchen area. Other towels provided at present. 4. Mop sink -- need to trim the hose to not extend below the flood rim to eliminate the chance of backsiphonage. 5. Reviewed logs kept by staff of all hot and cold food items/storage areas. Per discussion with the head chef, Korean BBQ is no longer being offered in the cold case. No undercooked items are being prepared at all in the cafe/bistro area. If that changes, a consumer advisory will need to be provided and posted. 6. Salad bar and hot bar areas had not been set up yet during the inspection. No violation noted during this evaluation.	11/07/2013	Routine
Adequate thermometers, 3-vat setup, quaternary ammonia sanitizer, hi-temp dish machine, and test kit. Reviewed employee health. Keep all hand sinks stocked with soap and towels at all times. Add a consumer advisory to the cold display case referencing the Korean BBQ that is not fully cooked. Excellent temperature control today. Critical: Food - Consumption of Raw or Undercooked Animal Foods Observation: The Korean barbeque is not listed as being undercooked on the menu, menu board, table tent or brochure and a disclosure statement is not provided. Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking () them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Hand Drying Provision (corrected on site) Observation:* No disposable towels were provided at the hand washing lavatory in the cafe or deli/bakery areas. 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	05/28/2013	Routine
Adequate thermometer, hi-temp dish machine, quaternary ammonia spray sanitizer, quaternary ammonia sanitizer at the 3-vat sink, and test kit. Reviewed employee health. No violation noted during this evaluation.	02/12/2013	Routine

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