KROGER CO N-817, 7100 Perimeter Loop Rd, Dublin, OH 43017 - Restaurant inspection findings and violations

Business Info

Restaurant: KROGER CO N-817
Address: 7100 Perimeter Loop Rd, Dublin, OH 43017
Total inspections: 5
Last inspection: Jan 14, 2013

Score
(the higher the better)
42

Restaurant representatives - add corrected or new information about KROGER CO N-817, 7100 Perimeter Loop Rd, Dublin, OH 43017 »

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 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. 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 handwashing sinks-Other purposes Whole-muscle, intact beef steaks Written procedures for use of time	-	Jul 29, 2011	55
-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: Maintenance: Good repair 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 Non-food contact surfaces-Cleaning Frequency PHF rapidly reheated Part of continuous cooking process Pork or beef roasts Poultry; stuffed fish/meat/pasta/poultry/ratites Protection from contamination [multiple violations] Quaternary sanitizer, concentration, temperature 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	-	Nov 7, 2011	49
-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) Equipment, good repair and proper adjustment Facilities: Cleaning: Frequency 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. 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: Using handwashing sinks-Other purposes Water Sampling-Bulk Water Machine Criteria Whole-muscle, intact beef steaks Written procedures for use of time	-	Feb 7, 2012	48
-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) Equipment cleanliness-Nonfood-contact Equipment cleanliness-food contact Equipment, good repair and proper adjustment Fish, meat, pork, game animals Food Storage--preventing contamination form the premises 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. Shellstock Identification-- specifications for re 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 handwashing sinks-Other purposes Whole-muscle, intact beef steaks Written procedures for use of time	-	Aug 29, 2012	43
-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) Equipment, good repair and proper adjustment Facilities: Outer openings: Holes, gaps sealed Fish, meat, pork, game animals Food Storage--preventing contamination form the premises Food labels--required information 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: Whole-muscle, intact beef steaks Written procedures for use of time	-	Jan 14, 2013	42

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