Kroger Company #335, 31 Midway Street, Bristol, VA 24201 - Grocery Store Food Service inspection findings and violations

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Business Info

Restaurant: Kroger Company #335
Address: 31 Midway Street, Bristol, VA 24201
Type: Grocery Store Food Service
Phone: 276 642-0031
Total inspections: 3
Last inspection: 07/31/2015
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Inspection findings

Inspection date

Type
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Macaroni and Cheese, Grilled Chicken, Green Beans, and Chicken Wings hot holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the walk in cooler.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting surfaces on prep table.
    Correction: Wash, Rinse and Sanitize all food contact surfaces.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Physical structures noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
07/31/2015Routine
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Chicken Wings, Green Beans and Gravy hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
10/14/2014Routine
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chicken tenders and chicken wings hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Deli meat slicers.
    Correction: Clean and sanitize these surfaces for food contact.
10/15/2013Risk Factor

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