Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
-4 øF or below for 168 hrs.
-
Acceptable method of cooling (SOP for process).
-
Approved source
-
Approved source.
-
Cold PHF held at 41 øF.
-
Commercially processed RTE food reheated
-
Comminuted fish, meat, & game animals
-
Consumer advisory
-
Cooked PHF cooled
-
Cooling records
-
Eggs - 155 øF for 15 seconds (or chart)
-
Fish, meat, pork, game animals
-
Food reheated to 165 øF or above in microwave.
-
Fruits & vegetables
-
Hot PHF held at 140 øF or above.
-
Method of cold & hot food
-
Method of hand washing
-
Method of minimizing hand contact
-
Method of transport
-
Microwave:Raw animal foods rotated,stirred,covered
-
PHF rapidly reheated
-
Part of continuous cooking process
-
Pork or beef roasts
-
Poultry; stuffed fish/meat/pasta/poultry/ratites
-
Protection from contamination
[multiple violations]
-
Ratites & injected meats
-
Records
-
Records retained
[multiple violations]
-
Records.
[multiple violations]
-
Remaining unsliced portions of beef roasts reheat
-
Requirements
-
Roasts at 130 øF or above.
-
Thawed in microwave / transfer to conv. cook equip
-
Thawing in water
-
Two hour maximum reheating time.
-
Under refrigeration - food at 41 øF
-
Used only for:
-
Whole-muscle, intact beef steaks
-
Written procedures for use of time
|
-
|
Jul 12, 2011
|
57 |
-
-4 øF or below for 168 hrs.
-
Acceptable method of cooling (SOP for process).
-
Approved source
-
Approved source.
-
Cold PHF held at 41 øF.
-
Commercially processed RTE food reheated
-
Comminuted fish, meat, & game animals
-
Consumer advisory
-
Cooked PHF cooled
-
Cooling records
-
Eggs - 155 øF for 15 seconds (or chart)
-
Fish, meat, pork, game animals
-
Food reheated to 165 øF or above in microwave.
-
Fruits & vegetables
-
Hot PHF held at 140 øF or above.
-
Method of cold & hot food
-
Method of hand washing
-
Method of minimizing hand contact
-
Method of transport
-
Microwave:Raw animal foods rotated,stirred,covered
-
PHF rapidly reheated
-
Part of continuous cooking process
-
Pork or beef roasts
-
Poultry; stuffed fish/meat/pasta/poultry/ratites
-
Protection from contamination
[multiple violations]
-
Ratites & injected meats
-
Records
-
Records retained
[multiple violations]
-
Records.
[multiple violations]
-
Remaining unsliced portions of beef roasts reheat
-
Requirements
-
Roasts at 130 øF or above.
-
Thawed in microwave / transfer to conv. cook equip
-
Thawing in water
-
Two hour maximum reheating time.
-
Under refrigeration - food at 41 øF
-
Used only for:
-
Whole-muscle, intact beef steaks
-
Written procedures for use of time
|
-
|
Jul 22, 2011
|
57 |
-
Waste Receptacles:Repair/ insect/ rodent proof
|
-
|
Aug 23, 2011
|
99 |
-
-4 øF or below for 168 hrs.
-
Acceptable method of cooling (SOP for process).
-
Approved source
-
Approved source.
-
Cold PHF held at 41 øF.
-
Commercially processed RTE food reheated
-
Comminuted fish, meat, & game animals
-
Consumer advisory
-
Cooked PHF cooled
-
Cooling records
-
Eggs - 155 øF for 15 seconds (or chart)
-
Fish, meat, pork, game animals
-
Food reheated to 165 øF or above in microwave.
-
Fruits & vegetables
-
Hot PHF held at 140 øF or above.
-
Method of cold & hot food
-
Method of hand washing
-
Method of minimizing hand contact
-
Method of transport
-
Microwave:Raw animal foods rotated,stirred,covered
-
PHF rapidly reheated
-
Part of continuous cooking process
-
Pork or beef roasts
-
Poultry; stuffed fish/meat/pasta/poultry/ratites
-
Protection from contamination
[multiple violations]
-
Ratites & injected meats
-
Records
-
Records retained
[multiple violations]
-
Records.
[multiple violations]
-
Remaining unsliced portions of beef roasts reheat
-
Requirements
-
Roasts at 130 øF or above.
-
Thawed in microwave / transfer to conv. cook equip
-
Thawing in water
-
Two hour maximum reheating time.
-
Under refrigeration - food at 41 øF
-
Used only for:
-
Whole-muscle, intact beef steaks
-
Written procedures for use of time
|
-
|
Jan 17, 2012
|
57 |
-
-4 øF or below for 168 hrs.
-
Acceptable method of cooling (SOP for process).
-
Approved source
-
Approved source.
-
Cold PHF held at 41 øF.
-
Commercially processed RTE food reheated
-
Comminuted fish, meat, & game animals
-
Consumer advisory
-
Cooked PHF cooled
-
Cooling records
-
Eggs - 155 øF for 15 seconds (or chart)
-
Facilities: Cleaning: Frequency
-
Facilities: Floors & Walls: Junction: Coved
-
Facilities: Handwashing signage: Provided
-
Facilities: Lighting: Intensity
-
Facilities: Outer openings: Protected
-
Fish, meat, pork, game animals
-
Food reheated to 165 øF or above in microwave.
-
Food temperature measuring device
-
Food- Safe, unadulterated, and honeslty presented
-
Fruits & vegetables
-
Hot PHF held at 140 øF or above.
-
Method of cold & hot food
-
Method of hand washing
-
Method of minimizing hand contact
-
Method of transport
-
Microwave:Raw animal foods rotated,stirred,covered
-
Multiuse Utensils Contact Surfaces, Materials
-
PHF rapidly reheated
-
Part of continuous cooking process
-
Poisonous or toxic materials -storage: separation
-
Pork or beef roasts
-
Poultry; stuffed fish/meat/pasta/poultry/ratites
-
Protection from contamination
[multiple violations]
-
Ratites & injected meats
-
Records
-
Records retained
[multiple violations]
-
Records.
[multiple violations]
-
Remaining unsliced portions of beef roasts reheat
-
Requirements
-
Roasts at 130 øF or above.
-
Thawed in microwave / transfer to conv. cook equip
-
Thawing in water
-
Two hour maximum reheating time.
-
Under refrigeration - food at 41 øF
-
Used only for:
-
Whole-muscle, intact beef steaks
-
Written procedures for use of time
|
-
|
Apr 10, 2012
|
32 |
-
-4 øF or below for 168 hrs.
-
Acceptable method of cooling (SOP for process).
-
Approved source
-
Approved source.
-
Cold PHF held at 41 øF.
-
Commercially processed RTE food reheated
-
Comminuted fish, meat, & game animals
-
Consumer advisory
-
Cooked PHF cooled
-
Cooling records
-
Eggs - 155 øF for 15 seconds (or chart)
-
Facilities: Disposable towels: Waste receptacle
-
Facilities: Handwashing signage: Provided
-
Fish, meat, pork, game animals
-
Food Display-preventing contamination
-
Food reheated to 165 øF or above in microwave.
-
Fruits & vegetables
-
Hot PHF held at 140 øF or above.
-
Method of cold & hot food
-
Method of hand washing
-
Method of minimizing hand contact
-
Method of transport
-
Microwave:Raw animal foods rotated,stirred,covered
-
Non-food contact surfaces-Cleaning Frequency
-
PHF rapidly reheated
-
Part of continuous cooking process
-
Physical facilities: numbers and capacities. Handwashing sinks- Hand Drying
-
Pork or beef roasts
-
Poultry; stuffed fish/meat/pasta/poultry/ratites
-
Protection from contamination
[multiple violations]
-
Ratites & injected meats
-
Records
-
Records retained
[multiple violations]
-
Records.
[multiple violations]
-
Remaining unsliced portions of beef roasts reheat
-
Requirements
-
Roasts at 130 øF or above.
-
Thawed in microwave / transfer to conv. cook equip
-
Thawing in water
-
Two hour maximum reheating time.
-
Under refrigeration - food at 41 øF
-
Used only for:
-
Whole-muscle, intact beef steaks
-
Written procedures for use of time
|
-
|
Feb 25, 2013
|
44 |
Restaurant representatives - add corrected or new information about KROGER CO N-871, 1365 Stoneridge Dr, Gahanna, OH 43230 »