SAFEWAY DELI #763

In the sandwich deli case, measured cheeses and deli meats from 48-55F. Per PIC, cheeses and deli meats were transferred from the walk-in cooler in the morning (more than 4 hours prior to temperature measurement). Observed cheeses and deli meats are packed together and wrapped in plastic, and are not making direct contact with the insert. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Cheeses and deli meats were voluntarily condemned and discarded. See VC&D form. Ensure foods are making direct contact with the insert coolers.

Observed walk-in cooler is missing thermometer for internal temperature. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

MAJOR: Located on the soup island grab and go, Jambalaya soup and broccoli cheddar soup on the middle and outer edges of the unit measured at 46F. Staff stated food items have been in the unit for more than 4 hours. No temperature logs provided for the unit. Staff stated possible defrost mode between 1 - 2 PM. Specialist returned to check the unit after 2 pm and unit's ambient temperature was measured at 46F. MINOR: Located on the soup island grab and go, multiple soup containers (tomato basil, broccoli cheddar, loaded potato soup, chicken noodle soup, and panera creamy tomato) on the middle and outer edges of the unit measured between 44F - 49F. Staff stated food items were relocated from the walk in cooler to the unit approximately 1 hour prior to measurement. Ambient temperature on the outer edge measured at 46F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discontinue over stacking food items. Periodically monitor internal temperature of PHF's. [COS]: PHF's that measured above 41F for less than 4 hours were relocated to walk in cooler to rapidly cool down. PHF's that measured above 41F for greater than 4 hours were voluntarily discarded.

Soup grab and go unit's ambient temperature measured at 46F. [CA]: All cooling units shall be able to properly cold hold PHF's at 41F or below at all times. Assess/repair unit as needed.

Accumulation of grease and debris underneath and behind cooking equipment at cook line. [CA]: Ensure areas underneath and behind equipment and in hard-to-reach areas are maintained clean to prevent the accumulation of grease and debris.