Our bakery like most is busy. The closing team(let's be honest, now adays all departments close with a single employee even on busy days) clean the floors just before leaving. The problem comes with the product. Packing up 8 to 10 carts with product can sometimes be messy. The yeast and the debris can pile up in corners, under the stainless tables and behind simks. Unless someone is very diligent it can get out of hand in as little as 2 or three days. The sour smell combined with the off gassing from the bacteria can at times smell as bad as decomp. Scheduling more people will allow for better sanitation. The green floor liquid will kill anything and everything and in one evening the bakery will again smell like flour, icing and 15 year old cracked wooden product displays.
PS: Don't be a racist bastard, it makes everyone think you are an idiot and fail to realize that all humans share 99.5% of our DNA.
I'm not convinced that our bakery is actually a bakery. They just put items out or fraudulently re-bake previously manufactured frozen items. There's not really a lot there that can smell bad outside of a massive cooler/freezer failure.
The deli, though...
If the deli isn't cooking, it smells like rancid chicken grease and just walking past is enough to make me gag. Walking to their sink is flirting with vomiting. Pretty much all of the equipment and the whole department is visibly caked over in rancid chicken grease. Aren't there supposed to be health inspections or something?
I'm not convinced that our bakery is actually a bakery. They just put items out or fraudulently re-bake previously manufactured frozen items. There's not really a lot there that can smell bad outside of a massive cooler/freezer failure.
The deli, though...
If the deli isn't cooking, it smells like rancid chicken grease and just walking past is enough to make me gag. Walking to their sink is flirting with vomiting. Pretty much all of the equipment and the whole department is visibly caked over in rancid chicken grease. Aren't there supposed to be health inspections or something?
ALL of these problems basically comes back to the FACT that Kroger is not allowing enough hours/employees for the deli dept (and other depts) to make sure they have REAL, ADEQUATE TIME, AND GOOD CLEANING PRODUCTS to clean the area completely and effectively.
There is a constant struggle to keep up with all the cleaning up of garbage, scraps of meat, chicken grease, dried blood and bloody flour, drippings of deli meat juice on floor, cheese scrapings, etc. Plus, some, if not most, of Kroger delis are equipped with POOR PLUMBING, meaning there are sewer backups or very poor drainage of pipes/grates and infrastructure of the deli floor area. This is just another result/manifestation of paying for the bare minimum of building standards when the building was originally erected.
Ecolab "auditing" is a huge joke, forcing Kroger (with Kroger Corp applauding) to use only their 'approved' products (i.e. products they sell/distribute). Their products are crap. If a deli dept employee wants to really clean the area up, getting rid of dried rancid grease coating equipment, they need to use products that Actually CUT THE GREASE, no matter whether or not it is an Ecolab product. If you are caught using a good strong grease-cutting detergent, just like ordinary Dawn, it is a violation! And you are not allowed to use bleach, which effectively kills germs and reduces bad smells! INSANITY!!!!!!!!
Ecolab should be told to "take a hike" so we can get Kroger cleaned up for once and for all.
Omg you nailed it! We use bleach to clean our floors and equipment after closing (fk Ecolab and their broke a$$ Chemicals.) We need our deli cleaned and sanitized. NOT just a quick "wipe down" with "water." We keep our bleach and other grease cutting chemicals out of sight because Ecolab LOVES to pop by UNANNOUNCED whenever and whatever time they feel like it.
I know Ecolab wants us to be safe with chemicals and they have the MSDS booklet for their chemicals in case someone goes stupid and does something wrong or idiotic...i get that. But ecolab wants their chemicals so diluted you have to strain to see if its not just plain water or if it has some sort of color. And Wcolab comes in to check and see if its dilluted properly. If not....
But ecolab wants their chemicals so diluted you have to strain to see if its not just plain water or if it has some sort of color. And Wcolab comes in to check and see if its dilluted properly. If not....
We have an employee at our store that did a test. They put diluted ecolab san (red stuff) at the proper dilution on a slide of penicillium and also put the pre diluted ECOS product that Kroger sells on another slide of penicillium. The Kroger stuff nailed the entire slide in 3 seconds flat and after 2 minutes they stopped watching the ecolab slide because it was barely even working at all. Im sure it works great at the proper solution for contact surface bacteria on food surfaces overall but so does dawn anti bacterial soap and of course the awesome ECOS kroger product. For the life of me I cant figure out why Kroger wouldn't even use its own product unless the contract with ecolab allows kroger to dodge a dodge a bullet if anyone actually got sick to the point of liability. If that is not the case though we could save a ton of money as well as do a much better job using our own earth friendly products that clearly actually do something.
