Please tell me about the routine in your produce department at your particular store, pertaining to deep-cleaning the Green Rack.
What day(s) of the week do you do this?
What hours (beginning and ending) during the day, or night?
How often do you have this cleaning done? (once a week, twice a week, once every two weeks, once every three weeks, something else)?
How many hours are devoted to cleaning your entire green rack?
How many employees are involved?
How many total hours are alloted by ELMS to this task?
Does your lead/head/supervisor or backup help, or is it only the 'Produce clerks' who do this job?
What do you use for cleaning, as in plain water, soapy water?
Spray nozzle? Scrub brushes? Cleaning scrub pads?
When removing the produce temporarily from the green rack shelving, where do you place it while you are cleaning? (Banana boxes, RPCs, Conditioning Tubs, something else?)
Thanks to all for any comments and information. I realize everything isn't always done the same way at every Kroger store, so this is why I've posted this topic.
Please tell me about the routine in your produce department at your particular store, pertaining to deep-cleaning the Green Rack.
What day(s) of the week do you do this?
What hours (beginning and ending) during the day, or night?
How often do you have this cleaning done? (once a week, twice a week, once every two weeks, once every three weeks, something else)?
How many hours are devoted to cleaning your entire green rack?
How many employees are involved?
How many total hours are alloted by ELMS to this task?
Does your lead/head/supervisor or backup help, or is it only the 'Produce clerks' who do this job?
What do you use for cleaning, as in plain water, soapy water?
Spray nozzle? Scrub brushes? Cleaning scrub pads?
When removing the produce temporarily from the green rack shelving, where do you place it while you are cleaning? (Banana boxes, RPCs, Conditioning Tubs, something else?)
Thanks to all for any comments and information. I realize everything isn't always done the same way at every Kroger store, so this is why I've posted this topic.
If details were money, you spent about 100 x more than what that job pays
Please tell me about the routine in your produce department at your particular store, pertaining to deep-cleaning the Green Rack.
What day(s) of the week do you do this?
What hours (beginning and ending) during the day, or night?
How often do you have this cleaning done? (once a week, twice a week, once every two weeks, once every three weeks, something else)?
How many hours are devoted to cleaning your entire green rack?
How many employees are involved?
How many total hours are alloted by ELMS to this task?
Does your lead/head/supervisor or backup help, or is it only the 'Produce clerks' who do this job?
What do you use for cleaning, as in plain water, soapy water?
Spray nozzle? Scrub brushes? Cleaning scrub pads?
When removing the produce temporarily from the green rack shelving, where do you place it while you are cleaning? (Banana boxes, RPCs, Conditioning Tubs, something else?)
Thanks to all for any comments and information. I realize everything isn't always done the same way at every Kroger store, so this is why I've posted this topic.
If details were money, you spent about 100 x more than what that job pays
It pays about 12.00 per hour. Now, go back to your parents' basement, troll. This post was only meant for people who work in produce and have an interest in their job at Kroger, albeit a menial job, but that SOMEONE has to do.
We clean it on thurs morning overnight usually from 12a to 8 30 for 8hrs we clean it every week half a section every week they are alloted 8 hrs a week to clean but it depends on the store our produce clerks does it usually it just involves spraying the rack down and scrubbing the bottom shelves. The night before the closers put the wet rack items on the grey tubs.
We clean the wet rack on a no-load day. Half of it one week, another half another week. But not every week. There is just no time or manpower for that. There is only one guys - the wet rack clerk doing it. Pretty sure we don't have any ELMS hours for it. Day before make sure you make some extra trimmings, because you will not have time to do that on the cleaning day.
He comes in at 1-2 am. We open at 6am, and it's much easier when no customers are around. Ask your closer to not fill the rack too much, if at all. Just enough to not have a hole.
He puts veggies from the rack into RPCs and tubs.
Scrubs the racks with a kitchen brush and hoses it down with a water hose which we ran from Produce department. You many need an extension hose and connect those 2 together. We only use water, as soap or any other cleaning agent may leave residue and you can't have that on your produce.
He also takes apart the bottom flat part, which is over the ventilators. Scrubs with a brush on a long handle, like a broom length, makes it easier to reach all the way in the back. Hoses down the vents and all around. There is gonna be a lot of vegetable particles all over the place, hose them down.
Watch out for the floor drain clogging. Find the place inside the rack where water is leaving into the pipes, that can clog up too. Stick a hose in it and water pressure should push it through. Make sure you don't let too big pieces go down, like broccoli, that may not go through.
The floor drain - take off the metal grate and you will see a protective plastic dome over the opening of the drain itself. It can get clogged there as well.
Thanks alot to the 2 previous posters. I'm already familiar with doing it, but was wondering if there was much difference in the routines, from one store to another. We also do it on Thursday mornings, one person midnight to 8:30. A second person comes in a few hours later (3 or 4). The entire wet rack is supposed to be cleaned, although it is VERY difficult to get it all done in the amount of time given.
Closers on the previous shift are supposed to not refill heavy (that is, let stuff sell down) so there won't be so much to remove and put back again, but sometimes the green rack is pretty well-filled, which is a time-consuming hassle. They never remove anything the night before. We do it all starting at midnight.
Thanks alot to the 2 previous posters. I'm already familiar with doing it, but was wondering if there was much difference in the routines, from one store to another. We also do it on Thursday mornings, one person midnight to 8:30. A second person comes in a few hours later (3 or 4). The entire wet rack is supposed to be cleaned, although it is VERY difficult to get it all done in the amount of time given.
Closers on the previous shift are supposed to not refill heavy (that is, let stuff sell down) so there won't be so much to remove and put back again, but sometimes the green rack is pretty well-filled, which is a time-consuming hassle. They never remove anything the night before. We do it all starting at midnight.
i wpuld tell.ypur dept head to ask the night clerks to pull the product before they leave so it will save u time we have someone pull the product the night before
Please tell me about the routine in your produce department at your particular store, pertaining to deep-cleaning the Green Rack.
What day(s) of the week do you do this?
What hours (beginning and ending) during the day, or night?
How often do you have this cleaning done? (once a week, twice a week, once every two weeks, once every three weeks, something else)?
How many hours are devoted to cleaning your entire green rack?
How many employees are involved?
How many total hours are alloted by ELMS to this task?
Does your lead/head/supervisor or backup help, or is it only the 'Produce clerks' who do this job?
What do you use for cleaning, as in plain water, soapy water?
Spray nozzle? Scrub brushes? Cleaning scrub pads?
When removing the produce temporarily from the green rack shelving, where do you place it while you are cleaning? (Banana boxes, RPCs, Conditioning Tubs, something else?)
Thanks to all for any comments and information. I realize everything isn't always done the same way at every Kroger store, so this is why I've posted this topic.
1. Thursday
2. 12am - 8am
3. Wet rack is divided into two sections. Each section is done every other week.
4. 8 hours
5. 1 employee. The normal wet rack shift is 4am, so that guy will simply work the section not being cleaned as normal
6. Usually 8, most of the time 0 so you have to cut other shifts to make it happen
7. Usually the main WR guy or the WR back up, in this case the WR back up does it who also happens to be the assistant lead
8. Regular water
9. Brush/scrub, also the rack hose to spray it down
10. Tubs then rpcs if we run out of space
For a full deep clean, I'll remove all the racks and clean those inside and out with a brush and rinse with water. I'll clean the walls, the bottoms, the drain, suck up the veggie debris. If things aren't too bad, I'll keep the racks up and brush the outside only and rinse. I can usually get the full deep clean done in 6-8 hours depending on how dirty it is and how much produce I have to pull off and re-add. If I'm not doing a full deep clean, I can get that done usually within 5-6 hours (store opens at 5am) then I'll just help the with loads and conditioning for the day/tomorrow.
It's usually done 3-times per year overnight, midnight till 6am or so. I'm the wet rack person and used to do it, but my doctor barred me from overnight shifts so the department managers do it.
It's usually done 3-times per year overnight, midnight till 6am or so. I'm the wet rack person and used to do it, but my doctor barred me from overnight shifts so the department managers do it.
"3 times per year" Is that a typo? Once every 4 months, the wet rack is deep cleaned? If your shelving is anything like ours, there would be mold, mildew, slime, rotten cabbage, decomposing broccoli etc underneath the shelves. Not good.
Oh........just another troll. Sorry I didn't 'get it' for a second.
