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Post Info TOPIC: Filthy stores
Anonymous

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Filthy stores
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No clean up ever done.  Unsafe and unsanitary conditions abound.



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Anonymous

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Filthy stores? I don't think you  work for Kroger. We have to pass  an Ecolab  inspection. Plus   we  are  audited by we health department. 



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Anonymous

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We usually get poor marks on EcoLab visits, lol. I know that my store is filthy and that we even have mice, but management is so screwed up and incompetent, this and other problems rarely get properly fixed.

The Walmart I shop at is much, much cleaner than the Kroger stores I've worked at. I won't spend any money at Kroger, for numerous reasons, but the lack of cleanliness is definitely one of the reasons.



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Guru

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The store i'm at now has mice in the deli and the traps aren't working. It does seem a little nasty to me, my old store never had that problem. My old store always did really good on ecolab audits too, i doubt my new one will do good at all.

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Anonymous

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Crusted food splatter on walls and floor that is never cleaned by anyone because no one mops there are no mops back there so they can't acutally and actually they are just provided w/ large window squeegees to clean the overflow from the drain stop with. hahahah.  Worms in the fish at the fish department.  Mold in the baskets that hold cheese and sandwiches.    Water at the hand washing sinks that have no hot or even lukewarm water.  Sign in big letters to always wash hands with HOT water.  Floor polisher only does areas customers walk on. 

 

Old lettuce and other food in salad bar that is just from the same batch thrown into different container for days on end that looks bad and rotten.  Including fish and other stuff.  A salad bar that is labeled ORGANIC but people running it who either don't know what organic is or even a vegetable for that matter.  Or people who are trying to save money for the managers write offs by using the regular romaine.  All labeled Organic but nothing really is from the Organic section at all. 



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Anonymous

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I saw a mice in my store as well thats disgusting management does not care either.

Who can I call to come and check up on the store. This is everyones safety.



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Anonymous

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Hey, anonymous employee who wrote "Filthy stores? I don't think you  work for Kroger."  you  might work at one of the few truly clean Kroger stores, but I  suggest you take off your rose-colored glasses, pull your head "out of the sand" and understand that most Kroger stores, on average, do not care that much about TRUE cleanliness, meaning deep-cleaning, problems with mice, debris and trash under the aisle shelving (please check out the thread about the debris problem, posted within the last 2 or 3 weeks here),deli and bakery cleanliness and sanitation, backroom/compacter cleanliness, etc.

ECOLAB is a total joke, they push crappy products in the deli area (such as the enzyme "cleaners' that are supposed to be used on the floor with COLD WATER and are almost worthless at really cutting grease and filth) ((See another informative thread on that by using the Search feature with keyword ENZYMES or ENZYME)).

On audits, they might make a big deal out of one little tiny item (a plastic cup setting near a sink, or a cleaning bottle hanging on the edge of a sink, or a missing temp log, nevermind you can theoretically "temp the warmer" by touching it and burning your finger in 2 seconds), but ignore major items that mean a lot more in the long run. Besides, they show up maybe once every one, two, or three months, leaving 99% of the time for the uncleanliness to continue and increase.

No employees  has the time allotted to them to do a REALLY truly good job of cleaning their areas. The deli area stinks like a sewer because of the ineffective cleaning products shoved down Kroger throats by ECOLAB, the poor/ineffective cleaning of drain holes.  It all goes back to the basic problems of NOT ALLOTTING ENOUGH HOURS for cleaning, and NOT REWARDING THOSE YOU TRULY CARE ABOUT DOING A GOOD CLEANING JOB, and ignoring the poor job performance of slackers.

THANK YOU FOR READING!! 



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Guru

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Ree: Filthy sores
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I saw a mice . . .

I seen a mice.



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Anonymous

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RE: Filthy stores
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You have time to post on here, you have time to clean. You have a filthy store!



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Anonymous

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In our bakery and deli each person is responsible for cleaning certain areas on a regular basis.  The baker is responsible for keeping the bakers' table clean and keeping the handles and doors on the ovens, proofer, and retarder wiped clean.  The bagger is responsible for cleaning their table and the bread slicer.  Cake decorator is responsible for keeping her table clean with no bits of dried icing sticking to it.  I don't work deli but they all have their assigned tasks too.  If you do it everyday, then all it takes is a quick wipe down.  It's only when you let things go that it becomes a major job.  I always fuss at the night people because they don't wash off the roll icing or glaze buckets before putting them back on the bottom shelf of the bakers' table.  The icing dries and it leaves crumbs or worse it dries on the shelf and has to be scraped off.l



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Anonymous

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Before you can solve a problem you have to admit you got one.  Kroger won't change its system. 



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Anonymous

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Anonymous wrote:

You have time to post on here, you have time to clean. You have a filthy store!


 Hey, have you ever heard of HAVING A DAY OFF WORK, WHERE I AM RELAXING IN FRONT OF MY COMPUTER reading this site and posting comments?   Writing comments about my filthy store here at home on my home computer has NOTHING to do with the fact that we are not allotted enough hours at Kroger to get everything done properly. This especially applies to the Deli, Meat, Bakery areas, where it is so easy for cleanliness problems to grow very quickly, almost faster than you can keep up with them.



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Anonymous

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Anonymous wrote:

"In our bakery and deli each person is responsible for cleaning certain areas on a regular basis.  The baker is responsible for keeping the bakers' table clean and keeping the handles and doors on the ovens, proofer, and retarder wiped clean.  The bagger is responsible for cleaning their table and the bread slicer.  Cake decorator is responsible for keeping her table clean with no bits of dried icing sticking to it.  I don't work deli but they all have their assigned tasks too.  If you do it everyday, then all it takes is a quick wipe down.  It's only when you let things go that it becomes a major job.  I always fuss at the night people because they don't wash off the roll icing or glaze buckets before putting them back on the bottom shelf of the bakers' table.  The icing dries and it leaves crumbs or worse it dries on the shelf and has to be scraped off."


 AM I the only reader who noticed you didn't say a thing about the FLOOR?? And since you do not work in the Deli area (including the FRIED/BAKED/ROASTED Chicken prep area which is the worst place in the entire store), you do not have a realistic idea on the problems of keeping that area (the tables, fryers, carts, but ESPECIALLY THE FLOOR!!!) as clean as it should be. The Bakery area, in comparison, is a breeze because your main types of "fifth"  is primarily bread crumbs and frosting (sugar).

Nothing compared to the huge quantities of food debris that can be so hard to clean up in the deli and chicken areas: Pieces of sliced meats, meat drippings, cheeses, salad mixes, spilled puddings, beans, salad case stuff going bad, and then the garbage from the chicken area which includes flour, raw chicken blood, deep fryer grease which has a way of getting EVERYWHERE AND ON EVERYTHING!!, pieces of cooked chicken, dropped fries, spilled mac & cheese, etc, etc, etc. 



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Anonymous

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Anonymous wrote:
Anonymous wrote:

"In our bakery and deli each person is responsible for cleaning certain areas on a regular basis.  The baker is responsible for keeping the bakers' table clean and keeping the handles and doors on the ovens, proofer, and retarder wiped clean.  The bagger is responsible for cleaning their table and the bread slicer.  Cake decorator is responsible for keeping her table clean with no bits of dried icing sticking to it.  I don't work deli but they all have their assigned tasks too.  If you do it everyday, then all it takes is a quick wipe down.  It's only when you let things go that it becomes a major job.  I always fuss at the night people because they don't wash off the roll icing or glaze buckets before putting them back on the bottom shelf of the bakers' table.  The icing dries and it leaves crumbs or worse it dries on the shelf and has to be scraped off."


 AM I the only reader who noticed you didn't say a thing about the FLOOR?? And since you do not work in the Deli area (including the FRIED/BAKED/ROASTED Chicken prep area which is the worst place in the entire store), you do not have a realistic idea on the problems of keeping that area (the tables, fryers, carts, but ESPECIALLY THE FLOOR!!!) as clean as it should be. The Bakery area, in comparison, is a breeze because your main types of "fifth"  is primarily bread crumbs and frosting (sugar).

Nothing compared to the huge quantities of food debris that can be so hard to clean up in the deli and chicken areas: Pieces of sliced meats, meat drippings, cheeses, salad mixes, spilled puddings, beans, salad case stuff going bad, and then the garbage from the chicken area which includes flour, raw chicken blood, deep fryer grease which has a way of getting EVERYWHERE AND ON EVERYTHING!!, pieces of cooked chicken, dropped fries, spilled mac & cheese, etc, etc, etc. 


 **** you.  Just because I didn't say anything about the floors doesn't mean they don't get cleaned.  I also didn't say anything about the chicken fryers.  Are you going to assume we don't clean those?  You must be really stupid  to think that.



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Anonymous

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*WE*? Is that proverbial?



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Member

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Posts: 13
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 AM I the only reader who noticed you didn't say a thing about the FLOOR?? And since you do not work in the Deli area (including the FRIED/BAKED/ROASTED Chicken prep area which is the worst place in the entire store), you do not have a realistic idea on the problems of keeping that area (the tables, fryers, carts, but ESPECIALLY THE FLOOR!!!) as clean as it should be. The Bakery area, in comparison, is a breeze because your main types of "fifth"  is primarily bread crumbs and frosting (sugar).

Nothing compared to the huge quantities of food debris that can be so hard to clean up in the deli and chicken areas: Pieces of sliced meats, meat drippings, cheeses, salad mixes, spilled puddings, beans, salad case stuff going bad, and then the garbage from the chicken area which includes flour, raw chicken blood, deep fryer grease which has a way of getting EVERYWHERE AND ON EVERYTHING!!, pieces of cooked chicken, dropped fries, spilled mac & cheese, etc, etc, etc. 


 

 

Work in the meat and seafood department. The front isn't usually too bad. The cutting room, though, is a mess. Pools of blood all over the entire floor. Every piece of equipment caked in meat dust/drippings. Open up the bottom catch buckets for each saw and you are looking at two feet of meat saw dust/cuttings sitting in there, almost blocking up where the bottom on the saw runs through. Not grease, but blood. Nasty, dirty, hazardous, don't touch yourself or you'll get sick blood everywhere. And entire trash cans full of fat. Three trash cans, HEAVY trash cans filled to the brim with meat. Plenty of boxes too.

 

Anonymous, chill the heck out. Cool your tits. We don't have worms or bugs except for the occasional fly in our department front and back. Some of you deli departments need to fix your VERMIN problem, freaking mice, not bugs, MICE running around the damn place. Fix your vermin problem, and then you can complain (not you specifically, but any god forsaken deli department claiming to have vermin running around. Revolting. Shut the damn place down. Close it for a day, fumigate the whole store, Jesus....)



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