Safeway 8842

Concentration of quat measured 150 ppm in sanitizer solution provided in bakery prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.

Cleaning cloth was kept on prep counter after use in Deli-kitchen prep area., , Requirement:, Soak cleaning clothes in sanitizer solution in between use.

a) Internal temperatures of perishable foods stored in the warmer at buffet table were: buffalo chicken wings 54C, honey garlic chicken wings 41C C, dry ribs at 44C, sea salt pepper ribs at 54 C, onion rings at 51C., , Requirement:, , -Ensure that perishable foods under hot holding are stored at 60C and higher. , , -Honey garlic chicken wings 41C C, dry ribs at 44C were discarded., , - Buffalo chicken wings at 54C, sea salt pepper ribs at 54 C, onion rings at 51C. were reheated during inspection before storing back in the warmer.

Paper dispenser was empty in Deli-Kitchen prep area., , Requirement:, Provide paper towels in the dispenser.

Cleaning cloth was soaked in sanitizer solution prepared in the sink for utensils in Starbucks prep area., , Requirement:, , Do not soak cleaning clothes in sanitizer solution meant for utensils to prevent contamination.

Jacket was kept on the counter along with food in bakery prep area., , Requirement:, , Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.

Gap at the bottom of exterior door located towards Starbucks, which could allow entry of pests/vermin., , Requirement:, , Seal this gap.

a) Accumulation of dirt and debris under three compartments sink in meat prep area., , b) dried up milk spills on the floor under milk rack in dairy walk-in cooler., , , Requirement:, , Clean the above noted areas.