SAFEWAY #997 DELI

Major: 1. Measured sliced cheese holding at 51F in sandwich prep for more than 4 hours. 2. Measured deli meat holding at 53F at boar's head display refrigerator for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator voluntarily discarded PHFs in trash and relocate PHFs to another refrigeration unit. Minor: Measured the following PHFs holding between 46F - 49F in sandwich prep unit for less than 4 hours: sliced ham, sliced pastrami and sliced cheese. [CA] Maintain all PHFs cold held at or below 41F.

1. Found cold water pressure at hand wash sink located near sushi section with insufficient flow. [CA] Ensure cold/warm water is flowing sufficient for the purposes of hand washing. 2. Found leaking faucet at both 1-compartment sink. [CA] Secure leak.

Measured the following PHFs holding between 126F - 134F in warmer display case for less than 4 hours: salt & vinegar wings, zing wings and bbq wings. [CA] Maintain all PHFs hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC).

Measured the following PHFs holding between 127F - 134F in hot display case for less than 4 hours: grilled chicken, buffalo chicken wings and bbq chicken wings. [CA] Maintain all PHFs hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F.

Measured hot water holding at 111F and fluctuating down to 102F. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F. [COS] Final reading at 124F.