Inspection Information
Facility Name: KROGER COMPANY N-312
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection type: Standard and Complaint
Inspection date: 17-October-2017
3717-1-04.4(A)(1)
Equipment and/or components are not maintained in good working order, observed freezer unit in isle 11 to be leaking, all equipment shall be maintained in good repair, PIC noted work order has been place to repair unit.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
3717-1-04.5(A)(3)
Non-food contact surfaces of equipment are dirty, observed build up of residue on the top part of produce cooler beside sprayers, non food contact surfaces of equipment shall be kept clean to prevent contamination.
Nonfood-contact surfaces of equipment shall be kept clean.
3717-1-04.5(D)
Observed accumulation of soil residue on nonfood-contact surfaces, observed build up of redisue and debris on pan racks in bakery department, such surfaces shall be cleaned as often as necessary to preclude accumulation of debris.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
3717-1-04.5(D)
Observed accumulation of soil residue on nonfood-contact surfaces, observed build up of residue on flour containers in bakery, such surfaces shall be cleaned as often as necessary to preclude accumulation of debris.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Comments
Inspection conducted due to received complaint stating, strong foul odor coming from the meat and seafood, could see pools of blood underneath the bottom of all the red meat, hamburger was bloody and sitting at warm temperature
All reach in cooling units were observed cold holding at proper temperatures at time of inspection, Raw foods were observed to be stored appropriately on cooler shelf with no sign of fluid accumulation at time of inspection
Reviewed proper break down and frequency of meat slicer, and flour/breading procedures regarding raw chicken at time of inspection