SAFEWAY #1682-DELI

Facility does not have an employee that holds a valid food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Measured one container of chicken in the hot holding deli case between 108F - 112F. It was discussed with the food employees that the chicken wings were heated approximately 3 hours prior. [CA] PHFs shall be held at 135F or above while hot holding. [COS] The chicken wings were reheated to the oven and heated to above 165F, measured at 186F.

A display thermometer was not available for the deli hot holding case. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Measured the final sanitizing rinse of the ware washing machine at 105 F (not in use). [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

The gasket for the deli walk in refrigerator is in disrepair. [CA] Repair or replace door gasket.

The deli hot display case lacks at ambient thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Measured PHF's within the front section of the boars head display refrigerator at 46 F to 49 F (see measured observations). PIC stated that the items are sliced, bagged, cooled in the walk in refrigerator and then placed within the display refrigerator. Ambient temperature of the unit measured at 36 F to 51 F at the front. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's placed in the unit on 5/3 or 5/4 were voluntarily discarded. Remaining product from 5/5 rearranged to allow proper airflow. Ambient temperature at the front of the unit remeasured at 40 F.

Inside the display hot holding units: measured internal temperature of chicken tenders (110F) and roasted chicken (125 - 131F). Per employee, chicken tenders had been held since 7:40am this morning (more than 4-5 hours prior) and the roasted chicken had been held for less than 1 hour. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [COS] Chicken tenders were dispositioned to be discarded. See VC&D form.

Observed approximately 5 flies in the deli area, especially near the walk-in refrigerator/3-compartment sink area. [CA] Keep facility clear of flies.