Kroger #518 Meat/seafood

*14 When to wash hands before donning new gloves

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

*18 Toxic items storage adjacent to food/utensils

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*21 RFSM - Not On Site

NO RFSM ONSITE

*34 Outer openings:closing holes, gaps

*47 Handler-Certificate Not on site

Provide onsite

*19 Hand sink water temperature below 110'F

*42 Floors/walls/ceiling/nonfood dirty

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

*32 Package integrity

REMOVE ALL DENTED CANS & DAMAGE PRODUCTS

*28 Do not exceed manuf. use by date

EXPIRED FOOD ITEMS ON SHELVES FOR SALES (JAN 2020)

*22 Handlers-Certificate Not On Site

CERTIFY ALL STAFF

*14 When to wash hands before donning new gloves

DONNING GLOVES WITHOUT WASHING HANDS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER @ 110f WITHIN 20 SECONDS

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*47 Handwashing signage

PROVIDE HAND WASHING SIGN

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

CROSS CONTAMINATION BY PREPARATION OBSERVED DIRTY DISHES IN 3 COMP SINK WHILE PREPPING FISH

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS & FLOORS

*45 Premises shall be maintained in good repair

REMOVE RUST FROM CEILING AND REPAIR FLOORS IN MEAT ROOM ( WATER POOLING ON FLOOR)

*43 Light bulbs, light shields provided

REPLACE LIGHTS

*37 Storing the food where it is not exposed to splash, dust, or other contamination

PROVIDE A SPLASH GUARD AT HAND SINK IN SEAFOOD AREA

*27 Cooling, heating, and holding capacities. Equipment

REPAIR MEAT ROOM COOLER- OBSERVED COOLER AT 64.9f

*21 RFSM - Not On Site

NO RFSM ON DUTY

*22 Handlers-Certificate Not On Site

CERTIFY ALL STAFF

*45 Lockers to be used to store personal items

employee jacket on single use items

*10 Clean Sight and Touch

clean algae in Ice Machine

*07 Food safe, good condition, unadulterated, and honestly presented

bubbled packaging chicken

*18 Toxic items storage adjacent to food/utensils

chemicals above clean utensils

*47 Handwashing signage

Need a hand washing only sign @ front hand sink

*42 Nonfood-contact surfaces material

clean the dust near fans

*14 When to wash hands before donning new gloves

Employee did not wash hands before putting new gloves

*42 Nonfood-contact surfaces material

clean drains

*45 Premises shall be maintained in good repair

holes on wall

*19 Water & Plumbing in good repair- per code

fix drips and clogged sinks

*02 Cold Hold (41øF/45øF or below)

crab legs 50 F beef in cutting room 48 F

*38 Thawing. under running water criteria -thawed RTE <41F

crab legs 50 F practice proper thawing

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken over raw beef raw ground beef over raw beef raw fish over cooked lobster raw oysters over rte food

*18 Toxic items labeling-non original container

*37 Storing the food where it is not exposed to splash, dust, or other contamination

drip from cooler dripping directly on food

*19 Water & Plumbing in good repair- per code

leak@ 3 comp

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

separate all meats properly! ground beef adj whole and bacon without divider raw ground meats over whole do not follow schematic or plan if arrangement is improper

*32 Approved Food Contact Equip.

no household use only skillet

*45Floor, wall, ceiling - Exposed material

hole in wall