VONS SARATOGA

Raw shell eggs are over stacked in the food prep unit insert and measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not over stacked potentially hazardous foods over the fill line when using the prep unit insert. [COS] Employee relocated the over stacked eggs into the walk-in cooler.

Quat sanitizer at the three compartment sink was measured at 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee was observed diluting sanitizer from dispenser with water. Discussed and worked with employee that the solution coming from the dispenser is already mixed and diluted to the appropriate concentration.

Means for adequately measuring the applicable sanitization method are not readily available. Test strips that operator had available were expired did not react to the sanitizer solution. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Container of radish observed stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.

Inside the walk-in cooler, observed raw chicken stored above ready-to-eat foods including beverages. [CA] Store raw chicken separate or below ready-to-eat foods to prevent cross contamination.

Fried chicken are subject to time as a public health control but are not properly time-marked. The old time-markings were not removed and the new batch of chicken were not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be properly time-marked with the start/end of a 4 hour period where it shall be discarded if not used or served. [COS] Employee time-marked the chicken with the correct time.

Raw chicken stored above ready-to-eat foods inside the walk-in cooler. [CA] Store raw food items separately or below ready-to-eat foods.

Lack or accurate thermometers inside refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Employee observed switching tasks from working at the three compartment sink back to the cook line without washing their hands. [CA] Employee shall properly wash their hands when changing tasks and prior to handling food. [COS] Employee was stopped and instructed to properly wash hands before contaminating food or food contact surfaces.

Green mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

Potentially hazardous foods measured at improper cold holding temperatures. In the food prep unit inserts, raw shell eggs and cheese balls were measured at 48-49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Employee observed handling raw chicken with their bare hands then wiped hands using a towel and proceeded to put on disposable gloves to handle food. [CA] After handling raw foods, employees shall properly wash hands using warm water, soap, and single-use paper towels prior to putting on disposable gloves or handling other foods. [COS] Employee was stopped and told to properly wash hands. Employee removed the towel used to wipe hands.

Potentially hazardous foods (chicken wings and rice) that are cooling are fully covered with a lid inside the reach-in cooler. [CA] Potentially hazardous foods that are subject to cooling shall be kept uncovered or loosely covered to help facilitate rapid cooling.

Observed raw chicken inside the reach-in cooler and walk-in cooler, stored on shelf above ready-to-eat foods (cooked rice, produce). [CA] Raw food items shall be stored separate or below ready-to-eat foods to prevent cross-contamination.

Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).