KROGER CO STORE #N522, 300 S Hamilton Rd, Gahanna, OH 43230 - Restaurant inspection findings and violations

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Business Info

Restaurant: KROGER CO STORE #N522
Address: 300 S Hamilton Rd, Gahanna, OH 43230
Total inspections: 4
Last inspection: Sep 14, 2012
Score
(the higher the better)
46
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Restaurant representatives - add corrected or new information about KROGER CO STORE #N522, 300 S Hamilton Rd, Gahanna, OH 43230 »


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.
  • Special: Acidified White Rice Preparation
  • TCS, 41øF cold holding
  • 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
- Sep 8, 2011 47
  • -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
  • Physical facilities: numbers and capacities. Handwashing Cleanser
  • Plumbing system # maintained in good repair
  • 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.
  • TCS, 135 øF hot holding
  • 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 27, 2012 42
  • -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
  • Physical facilities: numbers and capacities. Handwashing Cleanser
  • 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.
  • Sanitizing solutions # testing devices
  • Temperature Measuring Devices
  • 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:
  • Using a handwashing sink - accessibility
  • Whole-muscle, intact beef steaks
  • Written procedures for use of time
- May 24, 2012 41
  • -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
  • Miscellaneous sources of contamination [multiple violations]
  • 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.
  • Sanitizing solutions # testing devices
  • 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
- Sep 14, 2012 46

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Restaurants in neighborhood

Name

Address

Distance
BURGER KING #1408 260 S Hamilton Rd, Gahanna 0.09 miles
SPEEDWAY #5254 240 S Hamilton Rd, Gahanna 0.12 miles
TACO BELL #4137 294 S Hamilton Rd, Gahanna 0.13 miles
TACO BELL OF GAHANNA 294 S Hamilton Rd, Gahanna 0.13 miles
MCDONALDS USA #5470 298 S Hamilton Rd, Gahanna 0.13 miles
PD SMITH LLC DBA/ SCOTCH AND SODA LOUNGE 316 S Hamilton Rd, Gahanna 0.15 miles
C & B MARATHON 360 S Hamilton Rd, Gahanna 0.16 miles
EDIBLE ARRANGEMENTS 330-b S Hamilton Rd, Gahanna 0.17 miles
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