IN THE KITCHEN: Kroger

Health Department Inspection Report

During a March 13th, 2017, routine, inspection, by a sanitarian of the Putnam County Board Of Health, Kroger, of 302 Great Teays Boulevard, Scott Depot, was cited for the following violations:

Kroger #784 -Deli – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 13-March-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

6-501.11
There are cracked floor tiles behind the bread slicer.
Maintain the physical facilities so they are in good repair at all times.
6-501.12
Corrected During Inspection: The walk-in freezer had debris on the floor. Corrected
Walk-in freezer swept.

Comments:

 

Kroger #784 – Inspection Report

Inspection Information:

Facility Type: RFS
Inspection type: Routine
Inspection date: 11-January-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

3-305.11
Corrected During Inspection: Some boxes of catfish were stored on the floor in the seafood walk-in.
Store all food items in areas which are clean and dry and not subject to contamination.
4-203.12
Corrected During Inspection: Thermometer in meat walk-in is not accurate to ± 3°F
Calibrate or replace thermometer.
5-205.15(B)*
Corrected During Inspection: Critical No cold water to the handsink in the produce room.
Maintain plumbing in accordance with law.
5-402.13
Corrected During Inspection: Critical Floor drain at the mop sink is clogged.
Convey all sewage in the establishment through an approved sewage system, sewage transport vehicle, water retention tanks, pumps, or hoses that are constructed, maintained and operated according to law.
5-501.113
Compactor door was open.
Provide tight fitting lids or doors for all receptacles and waste handling units with food inside that store refuse, recyclables, and returnables.
6-301.14
No handwashing signage is provided at employee handwash sink in the back men’s room.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.
6-501.11
Some floor tiles are broken in the meat room and are preventing easy operation of the seafood walk-in door.
Maintain the physical facilities so they are in good repair at all times.

Comments:

 

Kroger #784 – Inspection Report

Inspection Information:

Facility Type: RFS
Inspection type: Routine
Inspection date: 10-February-2016
Violations: A summary of the violations, found, during the inspection, are listed below:

 

6-202.15
The back exterior door is allowing entrance of insects and rodents (not self closing).
To prevent the entrance of insects and rodents make appropriate repairs.
6-301.12
Corrected During Inspection: No toweling available at produce handsink for hand drying.
Provide single-use toweling at handsink to facilitate proper handwashing.
6-303.11
The light intensity in the produce walk-in is too dim..
Provide appropriate lighting intensity in all work and storage areas.

Comments:

 

Kroger #784 – Inspection Report

Inspection Information:

Facility Type: RFS
Inspection type: Routine
Inspection date: 01-July-2015
Violations: A summary of the violations found during the inspection are listed below.
4-501.11
Seafood walkin freezer icing up.
Maintain equipment in good repair.
6-301.14
CorrectedDuringInsp Repeat Couple handsinks missing handwash signs.
Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

Comments:

 

Kroger #784 -Deli – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 01-July-2015
Violations: A summary of the violations found during the inspection are listed below.
4-202.16
Milk crates used as shelving in deli walkin freezer.
Provide equipment that is designed and constructed to be easily cleanable.

Comments:

 

AFC SUSHI KROGER #784 – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 01-July-2015

No violations were documented at the time of inspection.

Comments:

 

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.