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)
-
Employee Drinks
-
Equipment cleanliness-Nonfood-contact
-
Equipment, good repair and proper adjustment
[multiple violations]
-
Facilities: Cleaning: Food exposure
-
Fish, meat, pork, game animals
-
Food Labels--Standards of Identity
-
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, 41øF cold holding
-
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
|
-
|
Oct 25, 2011
|
37 |
-
-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
[multiple violations]
-
Facilities: Cleaning: Frequency
-
Facilities: Lighting: Intensity
-
Fish, meat, pork, game animals
-
Food contact surfaces, chemical sanitizing
-
Food reheated to 165 øF or above in microwave.
-
Fruits & vegetables
-
Hot PHF held at 140 øF or above.
-
Hot Water for FSO and RFE
-
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]
-
RTE TCS, date marking, food prepared in facility
-
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 TCS, temperature & time control
-
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
|
-
|
May 31, 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)
-
Fish, meat, pork, game animals
-
Food reheated to 165 øF or above in microwave.
-
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
-
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:
-
Using a handwashing sink - accessibility
-
Whole-muscle, intact beef steaks
-
Written procedures for use of time
|
-
|
Oct 25, 2012
|
47 |
Restaurant representatives - add corrected or new information about KROGER CO N-897, 3675 E Broad St, Whitehall, OH 43213 »