Cross-contamination of Raw/cooked foods/Other Meat Dept: Move beef and pork off retail case cooler under raw chicken and store chicken on bottom cooler rack and under raw beef/pork to prevent cross contanimation.
Handwashing Facilities With Soap and Towels Bakery: Provide soap/paper hand towels at hand wash sink.
Thermometers Provided/Accurate/Properly Calibrated (2C) Deli: Provide thermometers in cheese reach in coolers in cheese deli dept.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Deli: Clean can opener/can opener blade observed with food build up. Bakery: Sort and replace worn bake pans and replace bake pans observed with grease/char build up. Seafood: Clean white food trays observed with food/grease residue and sort and replace white cracked food trays. Produce: Clean and sanitize water spray nozzles over leafy vegetables observed with slime build up.
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