SAFEWAY #3095 - DELI

Ambient air temperature of the sandwich preparation fridge is measured at 46 oF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

Food residue and trash accumulations were observed on the floor below the mechanical dishwasher and equipment stands. [CA] Conduct thorough and regular cleaning on the floor areas.

Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Some potentially hazardous foods stored on the preparation fridge, including diced tomato, sliced turkey, and eggs were measured between 42°F and 45 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

There was no functional thermometer on the cold-sandwich preparation fridge. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.

Some potentially hazardous foods stored on the preparation fridge, including diced tomato, sliced turkey, and sausage were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

Food residue and trash accumulations were observed on the floor below the mechanical dishwasher and equipment stands. [CA] Conduct thorough and regular cleaning on the floor areas.

Some recently washed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

Fresh fried drumsticks stored on the hot holding case were measured between 110 °F and 130 oF. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The chef reheated the food item to 165 oF (COS).

There was no approved high temperature measuring strip to measure the maximum temperature on the mechanical dishwasher. [CA] Provide approved high temperature measuring strips or a maximum registering dishwasher thermometer for the high temperature mechanical dishwasher.