SAFEWAY #2900 - DELI

Observed many tears, breaks in flooring around the dishmachine and preparation area. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Floors shall be maintained in good condition.

Chicken wings in hot holding self serve inserts measured 101F on the tops to 190F on the bottom. Per PIC, the chicken was made two hours prior to temperature measurement. Containers were filled passed the fill line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Out of temperature chicken removed to be cooled/discarded. Water added to hot holding table, table will be monitored to verify that the unit is working.

Observed small black flies that appeared to be fruit flies in preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Cooked potato wedges measured 90F to 100F. in cold holding inserts. Per PIC, they had been cooked less than 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.