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Violations - SAFEWAY - 32330065

Code Description Severity Violation Description
410 IAC 7-22 Food Manager Certification Requirements critical Employee with certified food handler certificate was previous store manager. No certified food handler at this time.
136 Eating, drinking, or using tobacco critical Drink in styrofoam cup on prep table.
295 Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (C) critical Personal items and chemicals stored on prep table. Prep table is soiled.
295 Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (NC) noncritical Clean shelving and containers under rotisserie chicken oven.
187 Potentially hazardous food; hot and cold holding critical 1. Hold holding unit by registers is not holding all chicken above 135 degrees Fahrenheit. Chicken legs and breast 114-120 degrees Fahrenheit. Chicken breasts on right side of unit were 136 degrees Fahrenheit. Manager stated he is going to adjust the temperature.2. Several missing heat lamps in hot holding unit in deli. Chicken legs 124 degrees Fahrenheit. Breaded pork chops 120 degrees Fahrenheit. Hot holding unit temperature was increased with dial.
191 Ready-to-eat, potentially hazardous food; date marking critical Beef stew and pork and beans in two door upright cooler, are not datemarked.
422 Storage of other personal care items noncritical Purse, peroxide and other personal items stored on prep table in deli.
451 Separate storage and display of poisonous or toxic materials (critical) critical Chemicals stored on and above prep tables in the back kitchen and by the can opener and foil dispenser.
216 Nonfood-contact surfaces noncritical Pressed wood board under meat scale in meat cut room.
291 Sanitizing solutions; testing devices noncritical No test strips for quaternary ammonium sanitizer.
402 Cleanability of floors, walls, and ceilings noncritical Sales floor tile is broken and pitted between bunker with water and where juice is stored.
431 Physical structures; restrictions and frequency of cleaning noncritical Flooring is soiled in produce cooler, DSD room (pop shop) and in hallway between meat cut room and swinging door to the sales floor.