| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to number of priority violations. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed PIC to touch her face with a bare hand while speaking with Inspector, and then don gloves without first washing her hands. |
Once notified by inspector, PIC removed the disposable gloves and washed hands at the dedicated handwashing sink. |
Priority (P) |
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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 slicer, that PIC stated was clean, to have red and white organic matter build up on the blades, and upper legs. |
PIC did move slicer to be washed. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed sanitizer bay on 3-bay sink to not hold water long enough to allow for proper sanitization. PIC states she uses a large pan and runs sanitizer water over cutting board. this would not allow for proper sanitization. |
Kroger manager attempted to block drain with lids, this did not work. A work order has been called in, and firm will conduct ware washing in a different depart of the store until such time as repairs are complete. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed cut watermelon and mixed melon cups, on a cart in the cutting room, that PIC stated were cut yesterday had an internal temperature of 45F, when tested with Inspector's probe thermometer.
*Observed cut watermelon, cut mixed melon, and cut melon and berry mixed bowls, on retail floor that PIC stated had been cut yesterday and had internal temperature ranges of 45F-51F, when measured with Inspector's probe thermometer, see chart above. |
PIC did voluntarily discard all out of temperature items. |
Priority (P) |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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When asked what temperature the cut fruit could be held at PIC stated 60F, this is not in line with the HACCP. PIC does not maintain logs of temperature; this is not in keeping with the HACCP plan. |
After speaking with Inspector and being shown the written plan, PIC changed her answer to 40F. |
Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed excessive red/orange build-up on upper and outer edges of 3-Bay and produce wash sink. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed sanitizer bay of 3-Bay sink to not hold water long enough to allow for sanitization to take place. |
PIC will be do all ware washing in a different depart of the store. |
Core (C) |
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