Establishment Name | Date | Inspection Type |
---|---|---|
Kroger Company #844 | 06-Feb-2015 | Process Review |
Thawing: Yes | |
---|---|
Under refrigeration - food at 41°F. | S-PIC |
Thawing in water:
| N/A |
Part of continuous cooking process. | N/A |
Thawed in microwave and immediately transferred to conventional cooking equipment. | N/A |
Holding: Not Observed | |
---|---|
Hot TCS food held at 135°F or above. | N/A |
Roasts at 130°F or above. | N/A |
Cold TCS foods held at 41°F or less. | N/A |
Cooking: Not Observed | |
---|---|
Eggs - 155°F for 15 sec (or chart). | N/A |
Comminuted fish, meat, and game animals: 155°F for 15 sec (or chart). | N/A |
Meat roasts: 130°F for 112 min (or charts). | N/A |
Ratites and injected meats: 155°F for 15 sec (or chart). | N/A |
Poultry; stuffed fish / meat / pasta / poultry / ratites; or stuffing with fish, meat, poultry, or ratites: 165°F for 15 sec. | N/A |
Whole-muscle, intact beef steaks: Surface temp of 145°F and surfaces have a cooked color. | N/A |
Microwave: Raw animal foods rotated, stirred, covered, heated to 165° F, Stand: 2 min after cooking. | N/A |
Fish, meat, game animals: 145°F for 15 sec. | N/A |
Fruits and vegetables: 135°F or above for hot holding.. | N/A |
Raw Menu Item: Yes | |
---|---|
Approved Source: | S-PIC |
Records retained:
| S-PIC |
Consumer advisory (otherwise a variance). | S-PIC |
Protection from contamination. | S-PIC |
Cooling Time-Temp Control: Not Observed | |
---|---|
Cooked TCS foods cooled from 135°F - 70°F in 2 hrs; 70°F - 41°F or less in 4 hrs. | N/A |
TCS food prepared with ambient air temperature ingredients cooled to 41°F in 4 hrs. | N/A |
Time as a Public Health Control Cold/Hot Foods: Not Observed | |
---|---|
Used only for:
| N/A |
Written procedures available to licensor for review. | N/A |
Hot & Cold Food: 4 hr limitation
| N/A |
Cold Food: 6 hr limitation
| N/A |
Reheating: Not Observed | |
---|---|
TCS foods rapidly reheated to 165°F or above for 15 sec. | N/A |
Food reheated to 165°F or above in a microwave. | N/A |
Commercially processed RTE food heated to 135°F or above for hot holding. | N/A |
Remaining unsliced portions of roasts reheated for hot holding using oven/time/temperature charts. | N/A |
Two hour maximum reheating time. | N/A |
Reheating: Not Observed | |
---|---|
Method of transport and protection from contamination. | N/A |
Method of cold and hot food temperature maintenance during transport and at site. | N/A |
Method of hand washing. | N/A |
Method of minimizing hand contact with RTE foods. | N/A |
Protection from contamination by consumers. | N/A |
Records of food temperatures before serving. | N/A |
Freezing Fish for Parasite Destruction (on premises): Yes | |
---|---|
Approved source. | S-PIC |
-4°F or below for 168 hrs (7 days) in a freezer, or -31°F or below for 15 hrs in a blast freezer. | N/A |
Records retained:
| N/A |
Food Process Reviewed | |
---|---|
Coding | |
---|---|
U | Unsatisfactory-Observed |
S | Satisfactory -Observed |
U-PIC | Person in Charge - Not Knowledgeable |
S-PIC | Person in Charge - Knowledgeable |
N/A | Not Applicable |