STARBUCKS AT KROGER #449

4 findings recorded on Nov 6, 2026.

1. Inspector observationItem 1-2B ↗

   Food protection manager

   Facility does not have CFSM certificate posted. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 1-2B

   Code .03(3)(a)

   Facility does not have CFSM certificate posted. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

   Official report · Item 1-2B ↗

   Correction status not recorded

2. Inspector observationItem 2-2E ↗

   Vomiting and diarrheal response procedures

   The person in charge is not able to show the procedures for the vomit/diarrhea cleanup. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 2-2E

   Code .03(6)

   The person in charge is not able to show the procedures for the vomit/diarrhea cleanup. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

   Official report · Item 2-2E ↗

   Correction status not recorded

3. Inspector observationItem 6-1A ↗

   Cold holding

   Observed cheese danishes being held above 41°F (5°C). Observed milk being held above 41°F (5°C) in the reach-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The cheese danishes were discarded, and the milk was allowed to cool.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed cheese danishes being held above 41°F (5°C). Observed milk being held above 41°F (5°C) in the reach-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The cheese danishes were discarded, and the milk was allowed to cool.

   Official report · Item 6-1A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.