SAFEWAY # 3403 - BAKERY/DELI

Measured chicken strips at 115 F to 126 F within the overfilled container at the display warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken strips were voluntarily discarded.

Cook working within the deli was unable to demonstrate proper use of the deep fryer and was unaware of proper cooking temperatures. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.

Mops are stored in buckets after use at the janitorial sink. Mop rack is missing/ non-functional. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Measured shredded chicken at 55 F to 67 F within a deep, covered bowl within the walk in refrigerator. Cook stated that the chicken was removed from hot holding and shredded 1 hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F 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] Shredded chicken placed on a sheet tray for rapid cooling.

Drain fly activity within the janitorial area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Facility lacks chlorine sanitizer test strips for measuring the sanitizer concentration of the warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Measured chicken nugget holding between 102F - 110F at warmer display case for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F.

Found hot water knob unable to close at warewash sink. [CA] Repair hot water knob to be able to shut off.

Found mechanical exhaust hood at time of inspection, observed fried chicken made. [CA] When cooking, ensure hood is on. [COS] Operator directed to turn on hood.