| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC inside the meat department not to know the correct setup for there 3 Compartment sink. PIC is using 'middle' basin as there sanitizer basin and should be using the basin to the left or right. All ware washing should end with a sanitizer step in the process.
**Observed both PICs inside the Deli and Bakery to not be able to speak to sanitizer testing.
**Observed, after discussing dishwashing temperature, that both PICs inside the Bakery and Deli departments 'do not test' there commercial dishwasher's hot water to see if its properly sanitizing. Hot water test strips were available by Kroger. |
Inspector discussed placing instruction placards or providing instruction materials provided by Kroger for these departments. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed multiple hand sinks inside Deli, Bakery, and Produce to be missing hand towels/drying device. |
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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(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed 'low' Sanitizer bottle inside the produce department. Sanitizer tested at 50 ppm using inspector's test strips. The produce department did not have any available and had to get some from the Deli. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed container of utensils used in food prep stored clean with food residue on them. |
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Core (C) |
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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 Commercial Dishwasher inside the Bakery to not be reaching the proper temperature for ware washing. Using inspectors calibrated Lollipop Thermometer the machine only reached 150F after running 3 cycles. |
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Core (C) |
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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 exhaust vents above Deli Fryers and above Bakery oven to have encrusted old food product and dust on them.
**Observed spillage and old food residue on top of Deli ovens.
**Observed heavy icing coming from condensers inside walkin-freezers at the Bakery and Dairy Deparments.
**Observed grease and old cooking oil set up on the outside of a utensil cart stored by Fryers inside the Deli. |
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Core (C) |
2 |