SAFEWAY #2968 - DELI

Ham and Turkey rolls at the deli cold holding unit was measured 47F - 46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Ham and turkey rolls were discarded.

Tong for deli hot holding unit was left on a potatoes wedges and touching the food. [CA] Tong for the deli hot holding shall be stored so that it is not in direct contact with food.

Both restroom are out of order. [CA] Toilet facilities shall be maintained clean and in good repair. [SA] Employee shall use the neighboring facility restroom.

Lack thermometer for the hot holding unit with whole roasted chicken. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Grilled Chicken breast pieces were 50F in the food prep cooler-came out of walk in cooler. [CA] Food shall be rapid cooled to 41F and before placing it in a prep cooler. [COS] PIC took it back into freezer for rapid cooling. Dairy cold display with different kinds of cheese had front product at 50F- it was stocking this morning. [CA] Do not stock too much product. Make sure product is getting cold air to stay at 41F and below.

High heat dishwasher cycle was fast and disc was reading 148F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS]PIC adjusted the high heat dishwasher setting and it reached 160F.