Kroger #391, 3970 Valley Gateway Blvd, Roanoke, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Kroger #391
Address: 3970 Valley Gateway Blvd, Roanoke, Virginia
Phone: (540) 977-6480
Total inspections: 6
Last inspection: Oct 15, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0770 - Frozen foods not maintained frozen in the bakery walk in freezer.
  • 1350 - The temperature measuring device for the sanitizing tank of the warewashing machine is registering 190 degrees F, but the dishes are<160 degrees F.
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<190°F>but the dishes were not hot and the thermostrip attached to the pan in the dish machine did not register >160 degrees. To Correct:
October 15, 2009Routine03Details / Comments
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw, uncovered hamburger patties stored above ready-to-eat food items in Cooler 4. Violation was corrected during inspection. Hamburger patties were discarded by the foodservice employee.
  • 0820 A 1 - Corrected During Inspection Critical Black Beans and Macaroni and Cheese observed hot holding at improper temperatures in the small hot holding unit (by cooler 1). Observed the following food temperatures: Black Beans (133.4 F); Macaroni and Cheese (127.1 F, 121.4 F). Violation was corrected during inspection.
  • 2000 - Corrected During Inspection Uncovered, unprotected to-go containers were found stored on a dirty rolling cart with visible dried food matter in contact with the to-go containers. Violation was corrected during inspection. Rolling cart was cleaned and sanitized.
October 15, 2008Routine21Details / Comments
  • 0800 - Critical Sliced deli meats and tomatoes noted not being adequately cooled to prevent the growth of harmful bacteria. Observed the sliced deli meats and tomatoes stored in plastic containers on top of the metal recessed pans for cold holding (top of sandwich station cooler). Food temperatures are noted in the inspection report above.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed sliced deli meats and cheeses in the sandwich station cooler was not properly dated for disposition after opening. The foodservice employee advised the sliced meats and cheeses were not date marked from the previous day. Violation was corrected during inspection. Deli meats and cheeses were discarded.
October 15, 2008Routine20Details / Comments
  • 0820 A 2 - Corrected During Inspection Critical Deli meats stored in the top of the sandwich cooler observed cold holding at improper temperatures. Deli manager advised the deli meats were left out after an employee left at the end of her shift. Deli meats observed cold holding improperly were discarded. Violation was corrected during inspection.
  • 0850 - Critical Breading for raw chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Observed the time log in the folder provided by the corporate office. However, times were observed noted only intermittently, with the last time noted on October 2, 2008.
  • 3340 1 - Corrected During Inspection Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemicals stored on the vegetable prep sink.
October 06, 2008Routine21Details / Comments
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a foodservice employee slicing and handling raw tomatoes with bare hands. Employee advised the tomatoes were to be used in tabouli and served raw -- a ready-to-eat food item. Environmental Health Specialist (EHS) requested the employee not handle ready to eat food items with bare hands. Employee complied with request and completed the food preparation while wearing single-use gloves. Violation was corrected during inspection.
  • 0820 A 2 - Critical Observed potentially hazardous food items cold holding at improper temperatures in Cooler 1, Cooler 3, and Cooler 4. See food temperatures noted above.
  • 3340 1 - Corrected During Inspection Containers of cleaning chemicals and sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles of cleaning compounds stored on a roll cart and next to the storage of food containers and single-service items.
October 06, 2008Routine21Details / Comments
No violation noted during this evaluation. July 22, 2008Routine00Details / Comments

October 15, 2009 (Routine)



Violations:
  • 0770 - Frozen foods not maintained frozen in the bakery walk in freezer.
    Ensure frozen food is maintained frozen.
  • 1350 - The temperature measuring device for the sanitizing tank of the warewashing machine is registering 190 degrees F, but the dishes are<160 degrees F.
    Provide a functioning temperature measuring device at the sanitizing compartment so employees can routinely monitor the water temperature.
  • 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<190°F>but the dishes were not hot and the thermostrip attached to the pan in the dish machine did not register >160 degrees. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
Comments:
The deli is doing an excellent job with time and temperature controls and keeping logs of these.

October 15, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw, uncovered hamburger patties stored above ready-to-eat food items in Cooler 4. Violation was corrected during inspection. Hamburger patties were discarded by the foodservice employee.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 A 1 - Corrected During Inspection Critical Black Beans and Macaroni and Cheese observed hot holding at improper temperatures in the small hot holding unit (by cooler 1). Observed the following food temperatures: Black Beans (133.4 F); Macaroni and Cheese (127.1 F, 121.4 F). Violation was corrected during inspection.
    Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
  • 2000 - Corrected During Inspection Uncovered, unprotected to-go containers were found stored on a dirty rolling cart with visible dried food matter in contact with the to-go containers. Violation was corrected during inspection. Rolling cart was cleaned and sanitized.
    Store to-go containers in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
FOLLOW-UP INSPECTION REPORT FOR THE CHEF'S BISTRO ONLY.
The following violations have been corrected since the routine inspection conducted on October 6, 2008:
12 VAC 5-421-0450 -- Preventing Contamination * (Barehand contact with ready-to-eat food)
12 VAC 5-421-0820 A2 -- Potentially hazardous food; cold holding * (Coolers 1, 3, 4)
12 VAC 5-421-3340 1 -- Storage, separation (cleaning chemicals stored where contamination of single-service items may occur)
All chemical spray bottles / cleaning chemicals should be stored in a designated chemical storage area that is separated from food, food contact surfaces, to-go containers, etc.

October 15, 2008 (Routine)



Violations:
  • 0800 - Critical Sliced deli meats and tomatoes noted not being adequately cooled to prevent the growth of harmful bacteria. Observed the sliced deli meats and tomatoes stored in plastic containers on top of the metal recessed pans for cold holding (top of sandwich station cooler). Food temperatures are noted in the inspection report above.
    Cool potentially hazardous foods prepared from ingredients at ambient temperature to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed sliced deli meats and cheeses in the sandwich station cooler was not properly dated for disposition after opening. The foodservice employee advised the sliced meats and cheeses were not date marked from the previous day. Violation was corrected during inspection. Deli meats and cheeses were discarded.
    Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
FOLLOW-UP INSPECTION FOR THE DELI ONLY.
THE FOLLOWING VIOLATIONS HAVE BEEN CORRECTED SINCE THE ROUTINE INSPECTION CONDUCTED ON OCTOBER 6, 2008:
12 VAC 5-421-0850 -- Time as a Public Health Control* (Raw Chicken Breading)
12 VAC 5-421-3340 1 -- Storage, separation * (cleaning chemicals stored where contamination of food may occur)

October 06, 2008 (Routine)



Violations:
  • 0820 A 2 - Corrected During Inspection Critical Deli meats stored in the top of the sandwich cooler observed cold holding at improper temperatures. Deli manager advised the deli meats were left out after an employee left at the end of her shift. Deli meats observed cold holding improperly were discarded. Violation was corrected during inspection.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 0850 - Critical Breading for raw chicken for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Observed the time log in the folder provided by the corporate office. However, times were observed noted only intermittently, with the last time noted on October 2, 2008.
    Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • 3340 1 - Corrected During Inspection Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed chemicals stored on the vegetable prep sink.
    Containers of cleaning chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Inspection report for the DELI only.
Concentration of Quaternary Ammonium sanitizer in the 3 compartment sink: 200 ppm.
Manufacturer recommends a concentration of 200 ppm.
Observed no sanitizer spray bottles stored in the deli. Environmental Health Specialist (EHS) advised the deli manager that spray bottles of sanitizer must be made available for the food service employees to use.

October 06, 2008 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a foodservice employee slicing and handling raw tomatoes with bare hands. Employee advised the tomatoes were to be used in tabouli and served raw -- a ready-to-eat food item. Environmental Health Specialist (EHS) requested the employee not handle ready to eat food items with bare hands. Employee complied with request and completed the food preparation while wearing single-use gloves. Violation was corrected during inspection.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0820 A 2 - Critical Observed potentially hazardous food items cold holding at improper temperatures in Cooler 1, Cooler 3, and Cooler 4. See food temperatures noted above.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 3340 1 - Corrected During Inspection Containers of cleaning chemicals and sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottles of cleaning compounds stored on a roll cart and next to the storage of food containers and single-service items.
    Containers of cleaning chemicals and sanitizers must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Comments:
Inspection Report for the CHEF'S BISTRO only.
Additional Food Temperatures:
Prepared Macaroni Salad, Walk In (39.7 F)
Concentration of Quaternary Ammonium Sanitizer in the spray bottles: 100 ppm.
Concentration of Quaternary Ammonium Sanitizer in the 3 compartment sink: 200 ppm.
Manufacturer recommends a concentration of 200 ppm.
Observed the temperature log kept by the food service employees. Employees are currently noting only ambient air temperatures for the refrigeration units -- no food temperatures are taken or noted in the temperature log. Several ambient air temperatures were noted without a corrective action -- such as an ambient air temperature of "44 F", "43 F", etc.

July 22, 2008 (Routine)

Comments:
EHS advised a backflow prevention device approved for continuous pressure should be purchased for the mop sink area. Operator advised during pre-opening inspection on Friday, July 18, 2008 that a hose with a spray nozzle will be connected and left on for periods of time during cleaning. EHS requests operator call if further assistance is needed in determining an appropriate backflow device.
EHS advised all food service employees should be aware of the facility employee health policy. Employee health policy became mandatory effective April 1, 2008. EHS has provided the operator with hand-outs regarding employee health policy information. Contact EHS if additional information is required.
Deli chef advised Time as a Public Health Control will not be used for any potentially hazardous food items.
Deli chef advised all food items are thawed in refrigeration units.
A representative from the Roanoke County Fire Marshal's Office advised all required fire inspections have been successfully completed.
Deli chef provided the EHS documentation he is a Certified Professional Food Manager.
EHS discussed reheating with the deli chef. Chef advised all reheated potentially hazardous foods will be heated to 165 F or above within 2 hours. After reheating, food may be held hot at 135 F or above.
EHS discussed cooling procedures with the deli chef. Chef advised all potentially hazardous foods will be cooled by Blast Cooler before placing the item in the Walk In Refrigerator. All foods must be cooled within the following time / temperatures parameters:
Potentially hazardous food items must be cooled from 135 F to 70 F within 2 hours. Food items must then be cooled from 70 F to 41 F or less within an additional 4 hours. Potentially hazardous food items should be cooled from 135 F to 41 F or below within 6 total hours.
All deli food items are received from approved sources.
Deli chef advised no food items will be served raw or undercooked. Consumer Advisory does not apply at this time.
EHS requests operator verify the light bulbs in the hot lamps are shielded, coated, and/or shatter-resistant.
Issue food permit.

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