| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC did not have knowledge of how to use deli probe thermometer and other deli processes concerning food safety. PIC did not have knowledge of raw animal protein storage, cooling process for repackaging salmon to cool prior to moving to sales floor. PIC did not have overall food safety knowledge in fresh departments. Employees in produce, gourmet cheese & meat fresh departments did not speak to proper sanitizer testing process. Employees and PIC were not familiar with all Kroger processes for food safety in their respective departments. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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No time tracking for deli slicer was available on log for frequency of cleaning. |
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Priority (P) |
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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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Sanitizer tested under 100 ppm in cheese shop on retail sales floor. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Multiple people and PIC had trouble discussing steps for proper sanitizer testing using manufacturers steps for Hydrion test strips. Different answers for time to immerse test strip were given. |
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Priority Foundation (PF) |
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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 island retail cooler to have prepackaged shredded and sliced cheese with internal temperatures above 41F when using inspector probe thermometer. Items were voluntarily discarded by the PIC. |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed back left man door propped open with a wooden wedge when entering back dock area from meat fresh departments. Man door was also observed with spacing at right hand bottom corner of door allowing for possible pest entry. Inspector observed door with brush guard but guard did not cover area with faulty weather stripping at corner. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed large measuring cup being used to scoop fresh batter into chicken lug for coating fresh raw chicken. Although handle was not in contact with batter, utensils was heavily soiled with moisture in patches on outside of cup, introducing possible pathogen growth into fresh dry batter. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed multiple single service items being stored directly on the floor in side storage room to the left when entering the back storage area from retail sales floor past restrooms. |
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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 heavy soiled build up of dust on condenser grates in produce walk in cooler. |
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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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Observed hand sink water at 76F in men's restroom when running water continuously for more than 90 seconds. Observed hand sink water in women's restroom at 65F when running water continuously for 90 seconds. Observed hand sink in produce prep room at 94F and 3 compartment sink at 95F after running water for over 2 minutes each. |
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Priority Foundation (PF) |
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