Kroger Deli #343, 850 Statler Blvd., Staunton, VA 24401 - Grocery Store Food Service inspection findings and violations

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Business Info

Restaurant: Kroger Deli #343
Address: 850 Statler Blvd., Staunton, VA 24401
Type: Grocery Store Food Service
Phone: 540 885-9866
Total inspections: 6
Last inspection: 01/12/2015
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Inspection findings

Inspection date

Type
Hand washing sinks available and in use with warm water, soap, and towels. Ware washer okay. Reviewed food safety information with PIC. PIC is in charge of both the bakery and deli areas. Can opener to be monitored for adequate cleanliness. Cutting boards are to be monitored for adequate surface conditions. All refrigeration units are functioning at adequate temperatures.
No violation noted during this evaluation.		01/12/2015Routine
Hand washing sink available and in use with warm water, soap, and disposable towels. Gloves on site and in use. Sanitizing wiping cloth spray available at 400 ppm. Reviewed food safety information with manager and PIC: cooking and cooling
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Drawer and utensils below prep table near deli case are soiled
    Correction: Deli case door handles and slide grooves are dirty and soiled.
07/11/2014Routine
Hand washing sink available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 150 ppm. Testing strips available and in use. Reviewed food safety information with the PIC. All refrigeration and hot hold display items will be continually monitored to maintain adequate cold and hot hold required temperatures. Breakfast display case doors, handles, grooves are to be cleaned. Ware washing machine OK.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: doors, handles, and grooves on breakfast make table/cooler.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
01/15/2014Routine
Hand washing sinks available with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 150 ppm. Testing strips available and in use. Reviewed food safety information with PIC.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the breakfast counter refrigerator or the front sandwich display case.
    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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hot Hold Handling Pads (mittens)
    Correction: Maintain nonfood-contact surfaces of equipment clean.
07/12/2013Routine
Ware washing machine is currently scheduled for service. Three compartment sink is in use for manual ware washing, rinsing, and sanitizing. All other observations from the previous inspection have been corrected.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 91.
    Correction: 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.
12/19/2012Follow-up
Hand washing sinks available and in use with soap and towels. Sanitizing solution available and in use. Sanitizing testing strips available and in use. Reviewed food safety information with PIC. Ware washing will be conducted in the 3 compartment sink until mechanical machine is repaired.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the sandwich make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 91.
    Correction: 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Breakfast make table unit's doors, handles, and grooves, shelf
    Correction: hot holding display case sliding doors, handles, and grooves
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walk-in freezer floor is 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.
12/12/2012Routine

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