Document MGzbJ67Nmopgw5GBL3YQdK7bV

MEMORANDUM SUBJECT: CLEAN AIR ACT INSPECTION REPORT The Kroger Company - Indianapolis Bakery, Indianapolis, Indiana FROM: Dakota Prentice, Environmental Engineer AECAB (IL/IN) THRU: Nathan Frank, Section Supervisor AECAB (IL/IN) TO: File BASIC INFORMATION Facility Name: The Kroger Company - Indianapolis Bakery Facility Location: 6801 English Avenue, Indianapolis, Indiana Date of Inspection: December 3, 2024 EPA Inspector(s): 1. Dakota Prentice, Environmental Engineer 2. Veronica Fischer, Environmental Engineer Other Attendees: 1. Tyrone Doss, Site Leader - Kroger 2. Patrick Kennedy, Plant Senior Engineering Leader - Kroger 3. Johnathan Bautista, Environmental Manager - IDEM 4. Brian Guess, Environmental Engineer - IDEM Contact Email Address: Tyrone Doss - tyrone.doss@kroger.com and Patrick Kennedy - pat.kennedy@kroger.com Purpose of Inspection: to determine compliance with the federally enforceable state operating permit (FESOP) issued by the Indiana Department of Environmental Management (IDEM) Facility Type: Commercial bakery Facility Name: The Kroger Company - Indianapolis Bakery Facility Location: 6801 English Avenue, Indianapolis, Indiana Date of Inspection: December 3, 2024 Regulations Central to Inspection: Conditions of the FESOP issued by IDEM Arrival Time: 1:45PM Departure Time: 2:50PM Inspection Type: Unannounced Inspection Announced Inspection OPENING CONFERENCE Presented Credentials Stated authority and purpose of inspection Provided Small Business Resource Information Sheet Small Business Resource Information Sheet not provided. Reason: Not a small business Provided CBI warning to facility The following information was obtained verbally from Kroger representatives unless otherwise noted. Process Description: The Facility is a commercial bakery producing bread, buns, and flour tortillas. Bread and bun production begins with the mixing of raw materials, including flour, yeast, and water. The material is first placed in one of four fermentation tanks in the "brew room." From the fermentation tank, the dough is moved to one of four mixers for final mixing. After the mixers the dough passes through a divider, where it is cut and then placed into a pan. The dough in the pans is conveyed to one of two proof boxes where additional fermentation occurs. After the proof boxes, the dough is sent to one of two ovens. From the ovens, the bread moves through a cooling line prior to cutting and packaging prior to shipment. Flour tortilla production does not use yeast and therefore does not utilize fermentation tanks in the brew room or a proof box. Tortilla production begins at mixing, is divided and shaped, and baked in a dedicated oven. Staff Interview: The Facility uses dedicated equipment for each type of bread produced. This includes mixers, dividers, proof boxes (except for tortillas), and ovens. The bun oven is a spiral-style oven controlled by a catalytic oxidizer, the bread oven is a rack-style oven that is uncontrolled, and the tortilla oven is a slat-style oven that is uncontrolled. The Facility monitors inlet and outlet temperatures at the catalytic oxidizer to ensure proper operation. The catalytic oxidizer is inspected once per year by a third party. TOUR INFORMATION EPA Toured the Facility: Yes Page 2 of 4 Facility Name: The Kroger Company - Indianapolis Bakery Facility Location: 6801 English Avenue, Indianapolis, Indiana Date of Inspection: December 3, 2024 Data Collected and Observations: EPA toured the Facility, observing the bread and tortilla production lines. The bun line was not in operation while EPA was onsite. Photos and videos were taken during the tour, see Appendix A. Photos and/or Videos: were taken during the inspection and are listed in Appendix A. Field Measurements: were not taken during this inspection. CLOSING CONFERENCE Provided U.S. EPA point of contact to the facility Requested documents: The most recent performance test at the catalytic oxidizer. The last three years of annual emission reports. The last three years of catalytic oxidizer inspections. DIGITAL SIGNATURES DAKOTA Digitally signed by DAKOTA PRENTICE Date: 2025.01.06 Report Author: ______P_R__E_N__T_IC__E____14_:3_3:2_3_-0_6'_00_' _______ Section Supervisor: NATHAN Digitally signed by NATHAN FRANK _F_R__A_N_K_______1_5_:07_:4_6_-0_6'0_0_' _____________ Date: 2025.01.10 APPENDICES Appendix A: Digital Image Log and Digital Video Log Page 3 of 4 Facility Name: The Kroger Company - Indianapolis Bakery Facility Location: 6801 English Avenue, Indianapolis, Indiana Date of Inspection: December 3, 2024 APPENDIX A: DIGITAL IMAGE LOG AND DIGITAL VIDEO LOG Inspector Name: V. Fischer Archival Record Location: AECAB Library > Enf_Kroger Bakery_IN_24 > Photos and Videos Image/Video File Name Date Number Description of Image 1 FLIR0101.jpeg 12/3/24 Bread Oven 2 FLIR0102.mp4 12/3/24 Bread Oven 3 FLIR0103.mp4 12/3/24 Bread Oven 4 FLIR0104.mp4 12/3/24 Bread Proof Box 5 FLIR0105.jpg 12/3/24 Catalytic Oxidizer Temperatures 6 FLIR0106.jpg 12/3/24 Catalytic Oxidizer Process Flow Display Page 4 of 4