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
-
Non-food contact surfaces-Cleaning Frequency
-
PHF rapidly reheated
-
Part of continuous cooking process
-
Personal care items, storage
-
Physical facilities: numbers and capacities. Handwashing Cleanser
-
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:
-
Using a handwashing sink - accessibility
-
Whole-muscle, intact beef steaks
-
Written procedures for use of time
|
-
|
Apr 4, 2011
|
40 |
-
-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
-
Facilities: Cleaning: Frequency
-
Facilities: Dressing areas: Lockers
-
Fish, meat, pork, game animals
-
Food Storage--preventing contamination form the pr
-
Food reheated to 165 øF or above in microwave.
-
Fruits & vegetables
-
Hot PHF held at 140 øF or above.
-
Inspection service - water system device
-
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.
-
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
|
-
|
Nov 17, 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)
-
Equipment cleanliness-Nonfood-contact
-
Facilities: Cleaning: Frequency
-
Facilities: Light bulbs: Protective shielding
-
Facilities: Maintenance: Good repair
-
Facilities: Outer openings: Holes, gaps sealed
-
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]
-
RTE TCS, date marking-prepared in processing plant
-
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 TCS, temperature & time control
-
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
|
-
|
May 17, 2012
|
39 |
-
-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, good repair and proper adjustment
-
Facilities: Light bulbs: Protective shielding
-
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
-
PHF rapidly reheated
-
Part of continuous cooking process
-
Pork or beef roasts
-
Poultry; stuffed fish/meat/pasta/poultry/ratites
-
Preventing contamination from hands-bare hand cont
-
Protection from contamination
[multiple violations]
-
Protection from cross-contamination--dirty equipment
-
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
|
-
|
Dec 17, 2012
|
42 |
-
Facilities: Cleaning: Frequency
|
-
|
Jan 31, 2013
|
99 |
Restaurant representatives - add corrected or new information about KROGER COMPANY N350, 299 W Bridge St, Dublin, OH 43017 »