| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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We used the firms and inspectors test strips. **Observed PICs inside the deli and produce departments could not speak to sanitizer testing processes or temperatures. When testing sanitizer, the deli PIC only placed strip in sanitizer for 1 second. Both the manufacturing instructions and Kroger's SOPs instruct to dip strips for 10 seconds to get an accurate reading. Also, the PIC in the produce department could not give the proper concentration for sanitizing utensils.
**Also observed that PIC inside the deli department could not speak to the firms Commerical Dishwasher water temperature. The rinse water temperature must be above 150F in order effectively sanitize dishes. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed encrusted mold set up on produce mister tips and the left, upper side of produce case. |
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Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed opened container of whipped topping kept in the Bakery cooler to be date marked for 6/30. |
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Priority (P) |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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Observed no written process or times for TCS hot held rotisserie chickens inside the front hot box. |
Food was discarded during inspection. |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
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Observed Commerical Dishwasher was not able to effectively reach the proper temperature for sanitizing. After running the dishwasher through several cycles, it was not able to reach above 140F. The inspectors lollipop thermometer was used; firm did not have the required Hot water test strips. The Deli has a 3 Compartment sink too. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Using probe thermometer, I observed no hot water at hand sink inside the meat department. Me and PIC Mr. Ron tried for several minutes to get running but was not able to get temperature of 100F. After inspection, the PIC Mr. Ron stated that they have the hot water running adequately now. I was able to check the water and it was well over 100F. |
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Priority Foundation (PF) |
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