| Inspection Information | Facility Name: | Kroger Company #N557 |
|---|---|
| Facility Type: | Commercial RFE ≥ 25000 sq. ft. |
| [?] Inspection type: | Follow-up |
| Inspection date: | 23-June-2014 |
| No violations were documented at the time of inspection. |
| The following violation(s) have been corrected since the last inspection. |
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| 3717-1-02.2(C)/Hands and arms: when to wash Food employee(s) did not wash hands in situations that specifically require them to do so. (c) (8) Before donning gloves for working with food. Observed in Bakery & meat room. Employees shall wash hands before donning gloves to prevent contamination which coulkd cause a food borne illness To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. Wash hands Correct By: 16-Jun-2014 |
| 3717-1-08.3(H)/Special requirements: bulk water machine criteria - Sampling Water dispensed from bulk water machine has not been sampled at the required frequency, and/or sample results were not retained at the facility. To prevent a food born illness reports on water sampling shall be available The water dispensed from bulk water machines shall be sampled at least semi-annually for coliform bacteria. Sample results shall be retained at the FSO or RFE for review by the licensor. Obtain water sampling reports & keep on file. Correct By: 23-Jun-2014 |
| 3717-1-06.4(F)/Drying mops. Observed mops being dried using an unapproved method. Mops & utensils shall be stored to prevent cxontamination. Mops shall be hung up to dry , After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Correct By: 23-Jun-2014 |
| 3717-1-06.4(E)/Cleaning maintenance tools - preventing contamination. Observed a food prep sink, handwashing sink, or warewashing sink being used for the cleaning or storing of maintenance tools, or disposal of mop water.Remove chemicals & non food items from the sink to prevent contamination which could cause a chemical or food born illness Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes. Removed items from sink. |
| 3717-1-06.4(B)/Cleaning - frequency and restrictions. Observed a build-up of dirt and debris. In Bakery area on floor & under equipment. All surfaces shall be cleaned & free of food debris to eliminate food for pests. The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. |
| 3717-1-06.4(A)/Repairing. The physical facilities are not being maintained in good repair. In Bakery area broken wall tiles & one broken coving tile. Replace. All surfaces shall be smooth & easily cleanable. The physical facilities shall be maintained in good repair. Replace broken tiles in Bakery area around door openings Correct By: 23-Jun-2014 |
| 3717-1-06.1(I)/Light bulbs - protective shielding. Observed light bulbs or heat lamp that were not properly shielded or coated where required. Light in hot holding unit has cover coming off in pieces which could cause a pyhsical contamination & injure patrons. Replace with a covered light. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. Removed light bulbs in Deli. |
| 3717-1-06.1(I)/Light bulbs - protective shielding. Observed light bulbs or heat lamp that were not properly shielded or coated where required. missing light shield in meat room. To prevent a physical contamination of food/food surfaces. Lights shall be shielded Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, or linens, or unwrapped single-service or single-use articles and does not apply in areas used only for storing food in unopened packages. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. replace missing shield on Fluroscent light in meat room. Correct By: 23-Jun-2014 |
| 3717-1-05.3(C)/Backflow prevention. Observed a direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. to prevent a food born illness provide an air gap on front food prep sink in deli area and produce room. A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed unless allowed by the Ohio building code. Correct By: 23-Jun-2014 |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Deli racks, chicken racks, front of sinks baking sheets, shall be kept clean. to prevent contamination of food sorage items. Remove , replace or clean accumulation of grease on items Nonfood-contact surfaces of equipment shall be kept clean. Removed & put ion sinks to clean Correct By: 23-Jun-2014 |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Clean & degrease fryer & bottom shelf of food prep table. Nonfood-contact surfaces of equipment shall be kept clean. Correct By: 23-Jun-2014 |
| 3717-1-02.2(C)/Hands and arms: when to wash Food employee(s) did not wash hands in situations that specifically require them to do so. Employee rubbed nose in meat room & then proceeded to wait on a customer & not wash their hands. which could cause a food born illness. To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food; before donning gloves for working with food; and after other activities that contaminate the hands. |
| 3717-1-02.3(C)/Hair restraints - effectiveness. Food employee(s) did not have their hair effectively restrained. Employees with beards shall wear beard guards to effectively keep hair from contacting food/ food surfaces which could cause a food born illness. To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. Employees shall wear beard snoods |
| 3717-1-02.3(C)/Hair restraints - effectiveness. Food employee(s) did not have their hair effectively restrained. To prevent contamination, food employees shall effectively restrain or cover hair to keep their hair from contacting exposed food, clean equipment, utensils or linens or unwrapped single-service or single-use articles. |
| 3717-1-03.2(D)/Food storage containers - identified with common name of food. Food storage containers are not properly labeled. Fish in Meat freezer not in original container shall be labeled with common name Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Label fish in freezer in meat room in unmarked container. |
| 3717-1-04.1(C)/Food-contact surfaces - cleanability Food contact surfaces were not easily cleanable, or not designed/constructed properly. (2) free of breaks, open seams, cracks, chips, inclusions, pits & similar imperfections To prevent a food born illness. Wash, rinse & sanitize Multiuse food-contact surfaces shall be smooth and accessible for cleaning and inspection without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools. |
| 3717-1-03.5(D)(2)/Concealing or altering manufacturer's date on a package Observed the manufacturer's dating information concealed or altered. Kroger sticker was over use by date An FSO, RFE, or manufacturer's dating information on foods may not be concealed or altered. Sticker was removed by manager. |
| 3717-1-03.5(D)(1)/Consumer warnings are provided Consumer warnings are not provided when required. (c)(3)Bulk food that is available for consumer self dispensing shall be prominently labeled with the following information in plain view of the consumer: ingredient label for each item in totality . to prevent an allergic reaction to consumers. Consumer warnings shall be provided as required by this code. Correct By: 23-Jun-2014 |
| 3717-1-03.2(K)/In-use utensils - between-use storage. In-use utensils are improperly stored. In bakery area utensils were stored on dirty paper. Keep in a clean container. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule. store in clean dry area & covered |
| 3717-1-03.4(F)(1)/Time/temperature controlled for safety food - hot and cold holding. TCS foods were not being held at the proper temperature. Pizzas in the Donato cold holding unit were 46 degrees. All TSC foods shall be maintained at the proper temperature to prevent growth of pathogens which could cause a food born illness. Except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130° F), or at 41°F or less. Bakery manager discarded the pizzas |
| 3717-1-03.2(D)/Food storage containers - identified with common name of food. Food storage containers are not properly labeled. Food containers in the Bakery ..not in original containers shall be labeled with the common name to prevent a contamination from products which coukd cause a food born illness. Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Mark & label working containers in the bakery |
| 3717-1-04.5(A)(3)/Cleanliness of nonfood-contact surfaces of equipment. Non-food contact surfaces of equipment are dirty. Handles in bakery under proofer need cleaned. to prevent a food born illness Nonfood-contact surfaces of equipment shall be kept clean. |
| 3717-1-04.5(A)(2)/Cleanliness of food-contact surfaces of cooking equipment and pans. Cooking equipment or pan surfaces are dirty. Bakery pans had a build up of grease accumulation. Clean or remove from use to prevent a food born illness To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Correct By: 23-Jun-2014 |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty Meat & cheese slicers have food particles on them after cleaning. This could cause a food born illness. To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean & sanitize slicers of food debris |
| 3717-1-04.5(A)(1)/Cleanliness of equipment food-contact surfaces and utensils. Equipment food-contact surfaces or utensils are dirty. Serving utensils were dirty & could cause a food borne illness. Clean & sanitize utensils To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 3717-1-03.4(G)/Ready-to-eat, time/temperature controlled for safety food - date marking. Refrigerated, ready-to-eat, TCS foods held refrigerated for more than 24 hours were not properly date marked. Chicken in walk in cooler was not date marked to prevent the growth of pathogens which could cause a food born illness. Discard chicken. Refrigerated, ready-to-eat, TCS food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required in this rule. Discarded |