KROGER J993 & FUEL KIOSK, 1330 W SOUTHPORT RD, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: KROGER J993 & FUEL KIOSK
Type: Grocery
Address: 1330 W SOUTHPORT RD, Indianapolis, IN 46217
County: Marion
License #: 97438
Smoking: Smoke Free
Total inspections: 25
Last inspection: 01/20/2011

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Inspection findings

Inspection Date

Type

  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Chicken in hot case at 107 deg F at deli. Please hold at 135 deg F or above.
    Location: Deli area
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Produce area hand sink is blocked. Please make sure it is easily accessible.
    Location: Produce room
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Ice water on hand sink at bakery. Discontinue. COS
    Location: Bakery area
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light out in seafood walk in cooler. Provide.
    Location: Seafood department
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Please clean fan guards in bakery walk in cooler and walk in freezer. 2. Please clean the ceiling in bakery over proofer.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Plastic molding loose on meat walk in cooler. Please replace.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on the floor in deli walk in freezer. Please store 6 inches off floor. 2. Food on floor of walk in freezer at bakery. Please store 6 inches off the floor.
    Location: Deli area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on the floor in deli walk in freezer. Please store 6 inches off floor. 2. Food on floor of walk in freezer at bakery. Please store 6 inches off the floor.
    Location: Bakery area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean door tracks and provide shelving for deli pizza cooler.
    Location: Deli area
01/20/2011Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Chicken in hot case at 107 deg F at deli. Please hold at 135 deg F or above.
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Produce area hand sink is blocked. Please make sure it is easily accessible.
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Ice water on hand sink at bakery. Discontinue. COS
    Location: Bakery area
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: Light out in seafood walk in cooler. Provide.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, ceilings and/or attached equipment soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Please clean fan guards in bakery walk in cooler and walk in freezer. 2. Please clean the ceiling in bakery over proofer.3. Clean fan guards in walk in produce cooler.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Plastic molding loose on meat walk in cooler. Please replace.
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on the floor in deli walk in freezer. Please store 6 inches off floor. 2. Food on floor of walk in freezer at bakery. Please store 6 inches off the floor.
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: Clean door tracks and provide shelving for deli pizza cooler.
01/13/2011Routine
No violation noted during this evaluation. 11/11/2010Non-Illness Complaint
  • Cove molding
    Floor-wall junctures coved tile molding in need of repair .
    Correction: Install cove molding/ repair existing tile cove molding.
    Location: Deli area
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Floor in the walk in deli freezer; Floor in the dry storage walk in freezer; Routine floor cleaning in the bakery area of the store.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Floor in the walk in deli freezer; Floor in the dry storage walk in freezer; Routine floor cleaning in the bakery area of the store.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, floors, soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Floor in the walk in deli freezer; Floor in the dry storage walk in freezer; Routine floor cleaning in the bakery area of the store.
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition. (Door of the walk in cooler)
    Location: Produce room
    Equipment: Walk in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean storage drawers of prep table in bakery area..
    Location: Bakery area
    Equipment: Prep table
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions. Corrected during inspection
    Location: Deli area
    Equipment: Hand sink
10/04/2010Routine
No violation noted during this evaluation. 08/02/2010Non-Illness Complaint
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: Bug light unplugged and being moved at this time to back kitchen area where it will not be above food , food contact surfaces or cleaning equipment.
    Location: Deli area
05/19/2010Non-Illness Complaint Recheck
  • Insect control device/installation (corrected on site)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: Bug light unplugged and being moved at this time to back kitchen area where it will not be above food , food contact surfaces or cleaning equipment.
    Location: Deli area
05/18/2010Non-Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Soups at deli area are 94-123.3 deg F. Please reheat to 165 deg F and hold at 135 deg F or above.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cooler at Starbucks (w/ danish case on top) is at 57.5 deg F. Repair to hold at 41 deg F or below. Note: not holding any potentially hazardous foods at this time.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No proper hand washing occurring in starbucks
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Coffee filters and sanitizer packet in hand sink in Starbucks. Remove. Do not place anything in hand sinks.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer pre-mix at deli and bakery is at >500 ppm. Please repair to be between 150-400 ppm.
    Location: Bakery area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer pre-mix at deli and bakery is at >500 ppm. Please repair to be between 150-400 ppm.
    Location: Deli area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Single service containers on the floor in the seafood area. Discontinue. Store 6 inches off the floor.
    Location: Seafood department
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: one light going out in bakery walk-in freezer. Please repair
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up at main walkin freezer. Remove ice and repair to prevent ice build up.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal/caulk deli hand sink to wall (sink by walk-in cooler).
    Location: Deli area
  • Hand washing (where) (corrected)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: No proper hand washing occurring in starbucks
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Bakery walk in freezer lights missing light guards. Please provide light guards.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak at deli 4 bay sink faucet. Please repair.
    Location: Deli area
04/26/2010Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Soups at deli area are 94-123.3 deg F. Please reheat to 165 deg F and hold at 135 deg F or above.
    Location: Sales floor
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cooler at Starbucks (w/ danish case on top) is at 57.5 deg F. Repair to hold at 41 deg F or below. Note: not holding any potentially hazardous foods at this time.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No proper hand washing occurring in starbucks
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Coffee filters and sanitizer packet in hand sink in Starbucks. Remove. Do not place anything in hand sinks.
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer pre-mix at deli and bakery is at >500 ppm. Please repair to be between 150-400 ppm.
    Location: Bakery area
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer pre-mix at deli and bakery is at >500 ppm. Please repair to be between 150-400 ppm.
    Location: Deli area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Single service containers on the floor in the seafood area. Discontinue. Store 6 inches off the floor.
    Location: Seafood department
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: one light going out in bakery walk-in freezer. Please repair
    Location: Bakery area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up at main walkin freezer. Remove ice and repair to prevent ice build up.
    Location: Walk-in freezer
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal/caulk deli hand sink to wall (sink by walk-in cooler).
    Location: Deli area
  • Hand washing (where)
    Employee used improper location to wash hands.
    Correction: Employees shall wash hands only at designated hand sinks.
    Comments: No proper hand washing occurring in starbucks
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Bakery walk in freezer lights missing light guards. Please provide light guards.
    Location: Bakery area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak at deli 4 bay sink faucet. Please repair.
    Location: Deli area
04/19/2010Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Soups at deli area are 94-123.3 deg F. Please reheat to 165 deg F and hold at 135 deg F or above.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cooler at Starbucks (w/ danish case on top) is at 57.5 deg F. Repair to hold at 41 deg F or below. Note: not holding any potentially hazardous foods at this time.
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Coffee filters and sanitizer packet in hand sink in Starbucks. Remove. Do not place anything in hand sinks.
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: Sanitizer pre-mix at deli and bakery is at >500 ppm. Please repair to be between 150-400 ppm.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Single service containers on the floor in the seafood area. Discontinue. Store 6 inches off the floor.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Ice build up at main walkin freezer. Remove ice and repair to prevent ice build up.
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: Seal/caulk deli hand sink to wall (sink by walk-in cooler).
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: Bakery walk in freezer lights missing light guards. Please provide light guards.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak at deli 4 bay sink faucet. Please repair.
04/12/2010Routine
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 3 dented cans of bush beans on shelving and 21 other cans on display in sale area by bathrooms. Please pull all dented cans.
    Location: Sales floor
03/08/2010Non-Illness Complaint Recheck
  • Packaging integrity
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: 3 dented cans of bush beans on shelving and 21 other cans on display in sale area by bathrooms. Please pull all dented cans.
03/01/2010Non-Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Hot fried chicken in deli is at 112-120° F. Please dispose of any chicken out of temperature after 3 more hours have passed. Please hold hot foods at 135° F a above. Note: One heat lamp is out at this time. Please replace.Note: Chicken in warmer box at 134.9° F on followup inspection 12-16-09. Please replace bulb so food temperatures stay at 135° F or above.
    Location: Deli area
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Cutting boards stored on floor in seafood prep area. Please clean & sanitize & store 6 inches off the floor.
    Location: Seafood department
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Box of food placed on deli hand sink blocking sink from use. Please move. Do Not place anything in or on hand sinks.
    Location: Deli area
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sanitizer packets in starbucks hand sink. Please remove. Do not place any thing in handsink. CORRECTED
    Location: Kitchen
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler certificate has expired. Please provide copy of another certification on follow-up inspection 12-15-2009.
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Several floor tiles broken between meat cutting room & meat walk-in cooler. Please repair to smooth, non-absorbent easily cleanable surface.
    Location: Meat room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Threshold plate loose at entrance to walk-in freezer. Please secure.
    Location: Walk-in freezer
12/29/2009Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Hot fried chicken in deli is at 112-120° F. Please dispose of any chicken out of temperature after 3 more hours have passed. Please hold hot foods at 135° F a above. Note: One heat lamp is out at this time. Please replace.Note: Chicken in warmer box at 134.9° F on followup inspection 12-16-09. Please replace bulb so food temperatures stay at 135° F or above.
    Location: Deli area
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Cutting boards stored on floor in seafood prep area. Please clean & sanitize & store 6 inches off the floor.
    Location: Seafood department
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Box of food placed on deli hand sink blocking sink from use. Please move. Do Not place anything in or on hand sinks.
    Location: Deli area
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sanitizer packets in starbucks hand sink. Please remove. Do not place any thing in handsink. CORRECTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler certificate has expired. Please provide copy of another certification on follow-up inspection 12-15-2009.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Several floor tiles broken between meat cutting room & meat walk-in cooler. Please repair to smooth, non-absorbent easily cleanable surface.
    Location: Meat room
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Threshold plate loose at entrance to walk-in freezer. Please secure.
    Location: Walk-in freezer
12/16/2009Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: Hot fried chicken in deli is at 112-120° F. Please dispose of any chicken out of temperature after 3 more hours have passed. Please hold hot foods at 135° F a above. Note: One heat lamp is out at this time. Please replace.
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Cutting boards stored on floor in seafood prep area. Please clean & sanitize & store 6 inches off the floor.
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Sanitizer packets in starbucks hand sink. Please remove. Do not place any thing in handsink. CORRECTED
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
    Comments: Certified food handler certificate has expired. Please provide copy of another certification on follow-up inspection 12-15-2009.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Several floor tiles broken between meat cutting room & meat walk-in cooler. Please repair to smooth, non-absorbent easily cleanable surface.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Threshold plate loose at entrance to walk-in freezer. Please secure.
12/08/2009Routine
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair corner trim in seafood area.
    Location: Seafood department
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Please repair door to dairy walk-in cooler to a smooth, non absorbent easily cleanable surface.
07/29/2009Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cream cheese at 46.4° F in chest case. Please repair to hold at 41° F or below.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: No hand washing before putting on gloves. Please wash hands before putting on gloves.
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Bucket in hand sink at produce area. Please remove. Do not place anything in hand sinks. CORRECTED
    Location: Produce room
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Please clean bakery hand sink.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Meat trays on floor in seafood area. Store 6 inches off floor.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Repair comer trim in seafood area.
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: Wet cloth on counter at Starbucks & bakery. Please store in approved strength sanitizer solution.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: New doors ordered for walk-in freezer & walk-in dairy cooler.
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: Please clean inside of deli sandwich prep top.
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: No soap at Starbucks hand sink. Please provide.
    Location: Kitchen
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: Out of paper towels at both deli hand sinks. Please provide.
    Location: Deli area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: Leak at deli 3 bay faucet. Please repair.
07/21/2009Routine
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled. (Interior of pressure fryer units located under hood)
    Location: Deli area
  • Hoods inadequate or unapproved (corrected)
    Ventilation hood in deli operation of store is unapproved at this time. (Fire suppression system needs to be re-charged)
    Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
    Comments: Hood fire suppression system has been re-charged.
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, soiled around pressure fryer units under hood in deli operation of store.
    Comments: Wall area and floor area of the deli operation under hood and around the pressure fryer units has been cleaned.
    Location: Deli area
  • Environmental contamination (corrected)
    Fryer grease in pressure fryer units under hood in deli operation contaminated by environmental contaminants. (Fire suppression chemical)
    Comments: Contaminated grease has been removed, fryer units have been cleaned and fresh cooking grease provided for pressure fryer units.
    Location: Deli area
    Equipment: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Location: Deli area
06/30/2009Recheck
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: One light out in main walk-in freezer. Please provide.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, attached equipment and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards soiled in bakery walk-in cooler. Please clean.
    Location: Bakery area
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer not working in end meat case. Please provide.
  • Table mounted equipment
    Improper installation of table mounted equipment for cleanability.
    Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
    Comments: Seal/caulk working handsink to wall in bakery.Note: please seal/caulk other bakery handsink to the wall.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Walk-in freezer at deli is missing a light guard. Please provide.
02/13/2009Recheck
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: One hand sink at bakery is not working. Please repair.
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arm at 4 bay bakery sink is below flood rim. Please repair.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: One light out in main walk-in freezer. Please provide.
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: Cove molding is missing outside walk--in freezer at the deli. Please repair.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, attached equipment and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Fan guards soiled in bakery walk-in cooler. Please clean. 2. Fan guards soiled in dairy walk-in cooler. Please clean
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: Thermometer not working in end meat case. Please provide.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Compressor in walk-in produce cooler is icing over. Please thaw.
  • Table mounted equipment
    Improper installation of table mounted equipment for cleanability.
    Correction: Table mounted equipment shall be installed to allow access for cleaning. Mounted equipment shall be sealed to the table or elevated on legs.
    Comments: Seal/caulk working handsink to wall in bakery.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Walk-in cooler at deli is missing a light guard. Please provide. 2. Walk-in freezer at deli is missing a light guard. Please provide.
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Handsink at deli is running continuously. Please repair. 2. Repair 4 bay at deli so handles turn off easily.
02/05/2009Routine
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Main walk-in freezer has one light out. Please replace.2. Bakery walk-in freezer has one light. Please replace.
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: Seal concrete floor in new walk-in cooler where needed.
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Fan guards in bakery walk-in cooler are soiled. Please clean.
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Repair/ replace prep table that is broken at deli. Note: may not use duct tape for repairs.2. Ice build-up in main walk-in freezerr. Please remove and repair.
09/11/2008Routine
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats by pineapples and onions in produce section. Please eliminateNote: still a large amount of gnats by purple onions. Please exterminateNote on Followup inspection 7-28-08 there are gnats in white & yellow onions. Please exterminateNote: Corrected. No sign of gnats at this time.
    Location: Sales floor
08/06/2008Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats by pineapples and onions in produce section. Please eliminateNote: still a large amount of gnats by purple onions. Please exterminateNote on Followup inspection 7-28-08 there are gnats in white & yellow onions. Please exterminate
    Location: Sales floor
07/28/2008Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats by pineapples and onions in produce section. Please eliminateNote: still a large amount of gnats by purple onions. Please exterminate
    Location: Sales floor
07/21/2008Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats by pineapples and onions in produce section. Please eliminate
07/14/2008Non-Illness Complaint

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