SAFEWAY DELI

Walk-in cooler and hot holding display case lack internal thermometers placed inside the units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Bag of chicken breading observed maintained open on a lower prep table across from the fryer. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Dredged, raw chicken measured between 48F and 49F while maintained in thick, folded blue plastic bags in three cardboard cases covered with lids while on a cart in the walk-in cooler. Chicken appears to be folded into thick blue plastic bags and covered in a lidded cardboard box in a manner that restricts airflow. Per the PIC, dredged chicken had been dredged in chicken breading last night, and then maintained inside the walk-in cooler to cool overnight. [CA] Potentially hazardous foods prepared at ambient shall be cooled to 41F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] 150 lbs of chicken was voluntarily condemned and discarded.

4+ flies observed in the deli kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Two pieces of fried chicken measured 130F and 132F respectively while maintained at the very front (furthest away from the openable sliding back panel) of the hot holding display case at the front of the deli. Per staff, fried chicken had been placed into the unit 2.5 hours prior. *Note: All other fried chicken in hot hold display case measured at 135F or above [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Deli manager elected to voluntarily discard fried chicken.

Hand wash sink near the cook-line lacked paper towels. *Note: Additional hand sink with paper towels was available on the other side of the wall, less than 10 feet away [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were restocked.

Cleaned, wet containers observed stacked up in a manner that does not allow for adequate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Most refrigeration units throughout the deli lack operable internal thermometers. Some units observed without internal thermometers, and other units observed with inaccurate/broken thermometers (i.e. reading -40F in a refrigerator, reading 55F when unit ambient measured 40F, etc.) [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Numerous potentially hazardous foods, including cooked sausage patties, turkey, ham, pastrami, sliced cheeses, and sliced tomatoes measured between 46F and 50F while maintained in the upper portion of the left-side preparation refrigerator (oriented facing outward from the kitchen). Ambient of the upper portion measured 48F, and ambient of the lower portion measured 45F. Per staff, items had measured at 41F approximately 3 hours and 15 minutes prior during morning rounds. Potentially hazardous foods, including egg salad, cubed cheeses, and deli meats measured between 43F and 49F while maintained inside the left-side upright refrigerator at the rear of the kitchen area. Ambient of the unit measured between 48F and 50F, depending on location. Per staff, elevated temperature was due to constant opening and closing of the unit during preparation. Staff stated that items had been placed into the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All potentially hazardous foods were relocated to alternate, working refrigeration. Manager states that she has scheduled a refrigerator repair technician that is on his way to service the units.

Left-side preparation refrigerator at the front service line (oriented facing outwards from the deli), and left-side upright refrigerator (oriented facing into the deli) are unable to maintain potentially hazardous foods at 41F or below during hours of operation. See K07M. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.

Heavy accumulation of grease buildup on the floor underneath/behind the double-stack iCombi oven situated underneath the ventilation hood at the cook-line. Grease accumulation observed on top of a wooden block placed directly behind the unit that appears to be supporting a pipe. Per the manager, they have had persistent issues with the oven leaking grease. [CA] Walls, floors, and ceilings in the food preparation area shall be maintained clean to prevent the attraction of vermin. Discontinue the use of wooden blocks to prop up piping. Surfaces shall be smooth, durable, nonabsorbent, and easily cleanable to prevent the attraction or harborage of vermin.

Bulk dry flour observed to be in white container missing lid. Lid observed to be replaced by plastic wrap. [CA] Keep bulk dry foods in container with tight fitting lid.

Greasy tongs observed to be hanging on side of handwash sink with one tong inside the handwash sink basin. [CA] Store food contact utensils out of handwash sink and other sources of contamination. [COS] Manager moved tongs to 3-comp sink to be washed.

Boxes of oil spray or seasoning observed to be stored directly under handwash sink and hand grease from tongs dripping onto box. [CA] Boxes were moved. All food observed to be inside of sealed spray bottles or bags. Boxes were emptied and food was moved.

Prep cooler for sandwich measured to have: -Cheese at 44F -Sausage pattie at 44F -Mozzarella cheese at 43F -Cut tomatoes 42F -Mayonnaise at 45F. -Tuna salad at 44F After an hour all food measured to be the same. Meats in cooler measured to be below 41F and cooler was restocked from lunch. [COS] Per employee cooler was stocked about 2 hours ago. Per logs cooler measured to be 41F about 2 hours ago. Items were moved to walk in or reach in cooler.

*REPEAT VIOLATION* Open bags of seasoning stored in under counter shelving. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

Washed and wet metal inserts stacked on top of each other at ware-wash storage area next to dish machine. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

At the display case hot holding unit, mashed potatoes measured at 117F and corn dogs measured at 123F. Per Manager, food items were cooked and then placed in the unit approximately 1.6 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. [COS]: Mashed potatoes and corn dogs to be discarded by 4 pm (4th hour after it was prepared).