Pickaway County Health Department

[?] A summary of the violations found during the inspection are listed below.

Critical
Non-critical

3717-1-02.4(C)(8) / PIC: duties - ensure employees are rapidly cooling TCS foods.
Critical Corrected During Inspection PROCESS REVIEW: Observed that the packaged sushi rolls in the open air cooler were holding 38F. Per the HACCP the proper process is to leave the sushi rolls uncovered in the reach in prep coolers under the prep table until they reached 41F before placing them out for service. Allow foods to quickly cool from ambient temperature to 41F within 4 hours.

3717-1-05.1(O)(1) / Using a handwashing sink - accessible at all times
Critical Corrected During Inspection Observed pans and pots in the hand washing sink in the bakery near the three compartment sink. During the inspection the staff moved the items away from the hand sink. Handwashing sinks shall be easily accessible during hours of business to promote proper hand hygiene.

3717-1-02.4(A)(2) / PIC - Level Two Certified Manager
The facility provided a food manager certification from Safemark Retail. The inspector looked at the state's approved level 2 food safety training and found that this was not an approved course. At least one person in a supervisory role shall have a state approved food manager certification at all time. See the report comment section and email for link to the state's reciprocity page regarding food safety classes.

3717-1-03.4(C) / Thawing - temperature and time control.
STARBUCKS: Observed frozen sandwiches at the starbucks that were sitting out at room temperature. Foods shall be properly thawed: -Under refrigeration -Under cool running water -As part of the cooking process During the inspection these items were moved back to a cooler to properly thaw under refrgieration.

3717-1-04.1(Y) / Temperature measuring devices.
Observed that the large wall mounted thermometer in the meat area stated the temperature was 62F. The ambient temperature was in the low 40s. Purchase a new thermometer for the meat room so that staff can monitor the temperature.

3717-1-03.5(C)(3) / Food labels - bulk food
Repeat Observed that the bakery had an incomplete ingredient list. The ingredients were available for deserts, but not bagels or other breads. The facility did have a general allergen disclaimer. A comprehensive ingredient list shall be available for all bulk items available for customer self-service.

3717-1-04.1(H) / Nonfood-contact surfaces - cleanability
STARBUCKS: Observed a wooden cutting board in the starbucks that was splitting in half. Replace the cutting board so that it is smooth and easily cleanable. Per staff they do not cut directly on the cutting board, but use parchment paper.

3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Observed debris in the spray nozzle on the three compartment sink in the bakery area. Clean these nozzles thoroughly and often to prevent build up.

3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Observed some broken and missing cove tiles throughout the facility. This includes, but is not limited to the three compartment sink area in the bakery. Maintain coving in good repair to prevent water or debris from entering the walls and causing structural damage or pests problems.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Repeat STARBUCKS: Observed that the floor drains were not cleaned often enough and that the floors were sticky. Clean the floors and floor drains thoroughly and often to prevent attracting pests.

Inspection Information

Facility Type: Commercial RFE ≥ 25000 sq. ft.

[?] Inspection Type: Standard/Complaint/Process Review

Inspection Date: 28-August-2019

Comments
PIC- Rhonda The inspection was conducted with J. Marks and N. Daniels. During the inspection the Sushi process was reviewed. The sushi vendor at the facility was properly following their rice HACCP and had updated the HACCP with a letter stating all of the new rules which effected the white rice acidification. Observed kroger brand mayonnaise stating "refrigerate after opening" was stored at room temperature in the sushi stand. At the time of inspection the Mayonnaise was still holding 43F. The staff member put these containers back into the cooler to remain at the proper temperature of 41F or below. On 8.27.2019 received a complaint stating: "Individual purchased a rotisserie chicken at this Kroger location and it was undercooked. The individual returned the chicken for a refund and was afraid that other chickens were raw as well. Customer states that they were told the oven had some issues that morning." At the time of inspection the inspector spoke with Rhonda and Brooke about the rotisserie chicken process and if they have taken any corrective actions. The manager stated that she had already called maintenance out to take a look at the oven and it had been repaired. The process of rotisserie chickens at the facility is: -Chickens are received and held in the walk in cooler at the proper temperature of 41F or below. -Chickens are cooked approximately every 2 hours in batches of approximately 1 dozen. -There are several types including colossal, garlic, original, etc. -During cooking one of the chickens has a thermometer inside it linked to the oven -Chickens are not removed until they reach an internal temperature of at least 180F exceeding the minimum requirement of 165F. -After reaching 180F the chickens are packaged and moved to a hot holding unit where they must hold at least 135F. At the time of inspection the first batch of rotisseries for the 29th, 2019. However, there were no other chickens being cooked. At the time of inspection the inspectors were provided with a temperature log. Looking at temperatures for the rotisseries on 8.27.2019 the lowest temperature of a cooked rotisserie was at 181F during the day. The facility also maintains a temperature log of rotisserie chickens after they have been placed in hot holding. The lowest hot holding temperature was 169F. The chickens are held only for 2 hours (until the next batch is finished) before they are removed and taken for cooling in a blast freezer. Brooke knew how to properly calibrate thermometers and ensure that the oven thermometer is reading the correct temperature. Per the staff and the logbook the facility checks several chicken temperatures each batch, but does not check every chicken. At the time of inspection the chickens had been removed from the oven for roughly 30 minutes and were stilling holding ~165F in the hot holding box at the time of inspection. The inspectors did not find any evidence to suggest that the facility was not taking proper precautions to prevent serving undercooked foods. The chickens are not cooked from frozen, which may prevent the inside of the chicken from becoming fully cooked. The staff properly explained how to take temperatures and calibrate thermometers. The thermometers in the store were properly calibrated during the inspection. The temperature logs from the date in question do not show any concerning temperatures. The inspection was unable to determine if there was any problems with the rotisserie chickens cooked the prior day, but also found that the facility is taking proper food safety precautions. The facility shall continue to correctly follow the procedures it has put forth to ensure that rotisserie chickens are fully cooked at the time of service..

Comments

PIC- Rhonda

The inspection was conducted with J. Marks and N. Daniels. During the inspection the Sushi process was reviewed. The sushi vendor at the facility was properly following their rice HACCP and had updated the HACCP with a letter stating all of the new rules which effected the white rice acidification. Observed kroger brand mayonnaise stating "refrigerate after opening" was stored at room temperature in the sushi stand. At the time of inspection the Mayonnaise was still holding 43F. The staff member put these containers back into the cooler to remain at the proper temperature of 41F or below.

On 8.27.2019 received a complaint stating: "Individual purchased a rotisserie chicken at this Kroger location and it was undercooked. The individual returned the chicken for a refund and was afraid that other chickens were raw as well. Customer states that they were told the oven had some issues that morning."

At the time of inspection the inspector spoke with Rhonda and Brooke about the rotisserie chicken process and if they have taken any corrective actions. The manager stated that she had already called maintenance out to take a look at the oven and it had been repaired. The process of rotisserie chickens at the facility is:
-Chickens are received and held in the walk in cooler at the proper temperature of 41F or below.
-Chickens are cooked approximately every 2 hours in batches of approximately 1 dozen.
-There are several types including colossal, garlic, original, etc.
-During cooking one of the chickens has a thermometer inside it linked to the oven
-Chickens are not removed until they reach an internal temperature of at least 180F exceeding the minimum requirement of 165F.
-After reaching 180F the chickens are packaged and moved to a hot holding unit where they must hold at least 135F.

At the time of inspection the first batch of rotisseries for the 29th, 2019. However, there were no other chickens being cooked. At the time of inspection the inspectors were provided with a temperature log. Looking at temperatures for the rotisseries on 8.27.2019 the lowest temperature of a cooked rotisserie was at 181F during the day. The facility also maintains a temperature log of rotisserie chickens after they have been placed in hot holding. The lowest hot holding temperature was 169F. The chickens are held only for 2 hours (until the next batch is finished) before they are removed and taken for cooling in a blast freezer. Brooke knew how to properly calibrate thermometers and ensure that the oven thermometer is reading the correct temperature. Per the staff and the logbook the facility checks several chicken temperatures each batch, but does not check every chicken. At the time of inspection the chickens had been removed from the oven for roughly 30 minutes and were stilling holding ~165F in the hot holding box at the time of inspection.

The inspectors did not find any evidence to suggest that the facility was not taking proper precautions to prevent serving undercooked foods. The chickens are not cooked from frozen, which may prevent the inside of the chicken from becoming fully cooked. The staff properly explained how to take temperatures and calibrate thermometers. The thermometers in the store were properly calibrated during the inspection. The temperature logs from the date in question do not show any concerning temperatures. The inspection was unable to determine if there was any problems with the rotisserie chickens cooked the prior day, but also found that the facility is taking proper food safety precautions. The facility shall continue to correctly follow the procedures it has put forth to ensure that rotisserie chickens are fully cooked at the time of service..