Cold Hold (41 F/45F) "Observed salad bar cold holding unit holding a temperature of 47*F on one side of the unit. Foods were chicken salad, ham, and tuna salad (all at 47*F). Foods were held there for longer than 2 hours and had to be destroyed. Employee informed me that the unit has shown a trend of holding one side cooler than the other. Employee also stated that they may attempt to place ice under items on the less cool side."
Equipment Adequate to Maintain Product Temperature "All cold holding devices must be able to hold the given potentially hazardous foods at a temperature of 41*F or cooler. Observed salad bar unit holding foods above 41*F. Though a temporary fix has been put in place, manager has put in a work order for a permanent fix. Do not place PHF in defective area of cooler."
Handwashing Facilities Adequate and Accessible Ensure that all hand wash sinks are accessible. Observed inaccessible hand wash sink in deli department.
Toxic Items Properly Labeled/Stored/Used "Observed chemicals stored next to single use, food contact items in the meat department. Ensure that all chemicals are stored separate from all food contact items."
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