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Violations - SAFEWAY - 32657859

Code Description Severity Violation Description
118 Demonstration of knowledge critical 1. Employee in deli area stated they do not sanitize dishes after washing and have not since working there. 2. Employee in meat cutting room stated he cleans and sanitizes at a particular time at the end of the day and does not clean and sanitize equipment between uses or every 4 hours as required.
119 Duties of the person-in-charge noncritical Several critical risk factor violations present leading to license suspension due to lack of sanitizer throughout establishment.
129 When to wash hands critical 1. Employee washed hands, put on hair net and touched hair and began food prep activities. Employee was instructed to rewash hands. 2. Deli employee touched raw chicken with gloved hands, removed gloves and continued food prep activities without washing hands. 3. Deli employee put on gloves without washing hands before hands.
344 Hand washing facility; location critical Hand sink closest to produce prep area was blocked by pallet lift and several carts. Hand sink is also in a separate room, though no door is present.
345 Hand washing facility; maintenance critical Meat cutting room hand sink was soiled with new and old meat scraps.
347 Hand drying provisions noncritical No paper towels at automatic hand sink or deli hand sink.
139 Food condition (C) critical 1. Bag of jalepeno poppers in deli cooler was molded. Employee disposed of during inspection. 2. Package of raw chicken in reach in cooler ripped open with exposed raw meat.
173 Packaged and unpackaged food; separation, packaging, and segregation critical Raw eggs stored over cheese and beverages in produce walk in cooler.
294 Manual or machine warewash; chemical sanitization; temperature, pH, concentration, hardness critical No approved sanitizers available in deli, meat cutting room or produce cutting area.
295 Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (C) critical 1. Utensil drawer by deli oven soiled and utensils in contact with soiled foil. 2. Raw meat trash cans excessively soiled on the exterior. 3. Deli slicer rusted and soiled with old raw meat. 4. Near scale in meat cutting room - scale itself was excessively soiled, the cutting surface underneath the scale was scored and molded and the plastic wrap area as a whole was excessively soiled with food debris. 4. Cube machine in meat cutting room soiled with dried raw meat. 5. In meat walk in cooler, excessive amounts of blood on the floor.
295 Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (NC) noncritical 1. Fan covers soiled in produce walk in cooler. 2. Fan covers soiled in meat cutting room closest to meat grinder. 3. Rust buildup on air-drying side of 3-bay sink in meat cutting room. 4. Exterior of trash cans soiled in the deli area. 5. Plastic 3-teired tan cart in deli excessively soiled. 6. Drain below automatic hand sink filled with debris. 7. Ice accumulation around walk in freezer door. 8. Can opener blade in deli was excessively soiled.
296 Equipment food-contact surfaces and utensils; cleaning frequency critical Employee in meat cutting room stated he cleans and sanitizes at a particular time at the end of the day and does not clean and sanitize equipment between uses or every 4 hours as required.
303 Cleaning and sanitizing food contact surfaces critical No approved sanitizer was present at any 3-bay sinks. Staff in the deli stated they do not sanitize dishes and have not their entirety of working there.
187 Potentially hazardous food; hot and cold holding critical 1. 4 packages of cut pineapple and 1 package of cut cantaloupe measured 68*F in produce reach in cooler. 2. In reach in meat cooler, several meats measured above 41*F. Raw meats consistently measured in the range of 47*F - 50*F and issue is believed to be airflow of cooler.
439 Separation of poisonous or toxic materials critical 1. In the meat cutting room, bottle of degreaser stored on box of bacon. 2. In bakery area, spray bottle of cleaner hanging off rack with clean pans. 3. In produce prep area, box of chemical bottles stored above produce bags.
443 Sanitizers; criteria critical 1. Chlorine-based spray sanitizer in produce area is lemon-scented. 2. Bleach in meat cutting room is lavender scented.
177 Food storage (critical) noncritical In meat walk in cooler, whole watermelons stored underneath condenser which is leaking onto fruit.
177 Food storage (non-critical) noncritical 1. Boxes of food stored on the ground in walk in freezer and produce walk in. 2. In meat walk cooler uncovered raw pork on shelf. 3. In meat walk in cooler, condenser dripping waste water onto boxes of food.
218 Repair and proper adjustment of equipment noncritical 1. Gasket around walk in freezer door is falling off. 2. Produce reach in cooler had an ambient temperature of 70*F. 3. Vegetable reach in cooler had an ambient temperature of 51*F. 3. Fan cover missing on meat cutting room condenser. 4. Open air reach in meat coolers were holding raw meats between 47*F - 50*F. The absorbent liners used in the coolers are blocking holes/air flow. Air from the coolers is 41*F or below, but not reaching the meat.
226 Equipment compartments; drainage noncritical Drain tube inside and outside the meat cutting room/,eat walk in cooler is not directed properly. Tube lays flat on top of drain and water is released and flows along wall.
273 Manual warewashing equipment; wash solution temperature noncritical Water at the 3-bay sink reached a high temperature of 98*F.
291 Sanitizing solutions; testing devices noncritical No test strips in deli or meat cutting areas by three bay sinks. Late in inspection, test strips were found by Inspector on a high shelf, unused and expired.
324 Plumbing system maintained in good repair (non-critical) noncritical In meat cutting room, three bay sink faucet has a continuous leak.
392 Covering receptacles noncritical Dumpster lids maintained open.
394 Maintaining refuse areas and enclosures noncritical Trash and litter in dumpster enclosure.
412 Design and installation of insect control devices noncritical Lighted insect trap stored directly on prep table in produce prep area.
413 Protected outer openings noncritical Large vertical air gap along right side of overhead back door.
415 Controlling pests critical 1. Small flies present throughout, but concentrated in dirty lined in the hallway by the deli, in produce cooler, and in meat cooler trash can. 2. Two live roaches seen in deli, along with several deceased roaches on traps near the hot holding area. A live roach also seen near trap in warehouse area. 3. Mice droppings seen along floor coves in warehouse area and in hallway behind deli.
416 Removing dead or trapped birds, insects, rodents, and other pests critical Glue traps in hot holding area of deli full of deceased insects.
426 Maintaining premises of unnecessary items and litter noncritical Establishment contained many items not in use that need removed from the establishment including nonworking meat cutting equipment that has dried raw meat on it, old light bulbs, coffee machines, a large amount of shelving. If items are to be used, they should be stored properly to not become a pest harborage.
430 Repairing premises, structures, and attachments noncritical Several ceiling tiles missing in hallway by deli.
431 Physical structures; restrictions and frequency of cleaning noncritical 1. Mice droppings seen along floor coves in warehouse area and in hallway behind deli. 2. Standing water by drain tube from meat cutting room in back hallway.