Kregers Bakery & Deli

Year by year

Inspections

1. Mar 18, 2026 Routine · 2 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after waiting on customers before starting to cook and in between changing gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Ham and sausage not maintained at 41 at the cookline. Recommend a food prep cooler at the cookline to store product for the grill area.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding. The ham and sausage patties need to be maintained at 41 or below at the cookline.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The 2 door cooler not maintaing proper temperature. Recommend upgrading to a 2 door prep cooler for the cook area.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Repair the ceiling above ovens.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

2. Jan 3, 2025 Routine · 1 priority, 3 priority foundation, 3 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands before engaging in food handling practices.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Items in the grill area cooler need to be date marked with a 7 day discard date. (ham)

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The meat slicer needs to be cleaned and sanitized after use. Food debris is dried on the back of the blade.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink for the grill area was blocked with sanitizer buckets not allowing employees to properly was hands.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label squeeze bottle as to contents by the grill area.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     All bakery equipment needs a thorough cleaning to remove flour, frosting, etc.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall area behind the new dishwasher needs to be cleaned or repaired with new wall material.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

3. Jan 11, 2024 Routine · 2 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Ham in the cooler has exceeded its date mark or is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     If attaching a hose to a hose bib, must have preoper backflow device on it or remove the hose all together.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Repair the door gasket on the 2 door reach in cooler located by the grill area.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)