Kroger #r519, 9000 Staples Mill Road, Henrico, VA 23228 - Grocery Store Food Service inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No critical violations. Dishmachine was not in use. Pans were being done at 3-c sink. Foods for chef case are not prepared on site. Blast chiller in use for chicken. Thermometers are used by staff. Wings on display were found out of temperature but they were on time control. No violation noted during this evaluation. | 12/03/2015 | Risk Factor | |
Final rinse on dishmachine did not kick in. Washing at 155 F. All workers to learn how to use machine. Use three compartment until it can be used properly.
|
08/10/2015 | Follow-up | |
Dishmachine has not been serviced. Three compartment sink in use. Call me when it is completed.
|
07/31/2015 | Follow-up | |
Those foods on line found out of temperature are only held for the lunch rush and then discarded. I recommend chilling grilled chicken breasts after cutting and before placing on salad bar. Dishmachine was washing at 152 F but the sanitizing cylce did not run. Do not use. Several flies seen in kitchen area. Ensure PCO is told and perhaps a service is needed. Observed good temperature control by chicken prep person today.
|
07/28/2015 | Risk Factor | |
Sliced deli meats on sandwich line had elevated temperatures. Apparently these are on time control and discarded at 2 PM. However, it may be possible that the defrost cycle turns on around 12-1 PM. This is not the best time for an in use piece of equipment to have its defrost cycle. I suggest that this be looked at. Permit may be issued.
|
03/10/2015 | Routine | |
| No critical violations. Hose is leaking at dishmachine area. Dirty trays were placed into mop sink. This is not appropriate. Recommend temping cheese dips upon packaging for display case. Ensure 41 F is obtained prior to putting on display. Good temp controls observed today. No violation noted during this evaluation. | 12/11/2014 | Risk Factor | |
| Wash temp in machine is 120 - data plate states 150 min. Temp tape turned black indicating sanitizing temps were achieved. Frozen chicken wings (commercially cooked) were still partially frozen when removed from fryer to put on hot bar - they are held using time control of <4 hours. Quat =200ppm in 3rd sink. No violation noted during this evaluation. | 07/28/2014 | Risk Factor | |
Today's follow-up inspection was to check on the status of the prep refrigerator unit that was not cold enough yesterday. The unit is not working properly today and is not being used. PIC states that the service tech has evaluated the unit but isn't sure when it will be repaired. PIC agreed not to use unit until it has been repaired and is able to keep food <42°F.
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04/18/2014 | Follow-up | |
Good system in place for monitoring food temps - make sure employees document food temps and not just the unit temp. Generally good handwashing/glove use practices observed - 1 instance where an employee stepped in "off the clock" to help out and did not wash hands as required.
|
04/17/2014 | Routine | |
| Hole in wall at handsink. Repair to eliminate hole. Light intensity at one prep area is 46 foot candles. Increase light intensity to 50 fc in prep area. Dishmachine wash temp is 140°F - data plate states requirement is 150°F. Increase wash temp. 30 Day permit issued based on this pre-operational inspection. A routine inspection will be conducted within 30 days and prior to the issuance of the annual permit. No violation noted during this evaluation. | 03/19/2014 | Pre-Opening |
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