Safeway 8919

One foodhandler in bakery area was wearing several bracelets. Bracelets are either to be removed or if unable to be removed, must be covered when foodhandling to prevent potential contamination of foods.

Some items on the buffet were not at 60C or higher. The potato wedges, dry ribs, and salt and pepper wings ranged in temperature from 44-56C. These items were heated during inspection but please ensure they are kept at 60C or higher., May need to keep lids on the items and keep less in the container and/or replace the product more frequently.

The dishwasher temperatures rinse water temperatures were not being checked with a thermometer. Use a waterproof thermometer with a min/max function to ensure the rinse water temperature is at least 71C at dish level (rather than just relying on temperature on gauge).

The weatherstripping under the emergency exit door in the hallway by the pop storage was missing, creating a potential entry point for pests. Install weatherstripping to ensure there are no gaps between the floor and door.

The meat saw was not being cleaned and sanitized between different species (e.g. between beef and pork). Meat saw to be cleaned and sanitized between different species/types of meat., , The deli meat slicer was being cleaned and sanitized but was not being taken apart for cleaning and sanitizing often enough. To be taken apart for cleaning and sanitizing at least every 4 hours when in use. Corrected during inspection.

The wall around the back room mop sink was damaged. Repair wall and seal top of sink to wall to prevent water/debris from getting between wall and sink., , The protective sticker was still on the shelf of the stainless steel table (at end of deli) and pieces of the sticker are coming off. Sticker to be removed., , Some of the blue wooden palettes in the walk-in-dairy cooler were damaged. To be replaced with something that is smooth, easily cleanable, impervious to moisture and in good condition. Palettes of wood not recommended in a cooler as permanent shelving., , Some of the metal shelves in the walk-in-dairy cooler were lined with carboard and shelves were rusty underneath. Remove cardboard and refinish the shelving., , There was a raw wood shelf in the walk-in-bakery cooler. Replace it with a shelf of a material that is smooth, easily cleanable, durable and impervious to moisture.

There were some areas in various departments (bakery, meat dept.) where there is some small chips in the floor and/or painted surface is wearing off the floor. Please ensure floor is repaired in these areas.

The kitchen dishwasher rinse water was reaching at least 71C at dish level but the temperature of the rinse water was not consistent throughout the dishrack. Please have the dishwasher serviced so that all areas of the dishes will get properly sanitized with water that is at least 71C.

There was plastic covering some of the trays that are not in use at this time in the bakery. One of the plastic coverings was coming apart. This plastic cover was replaced during inspection but recommend a thicker plastic that can't easily be torn/damaged.

Overall cleanliness was good, but there are some areas that need more thorough cleaning:, -floor along walls and on top of coving in the bakery production area where there is flour build-up, -edges along the floor trough drain in front of the proofer where there is flour build-up, -floor under blue wood palettes in walk-in-dairy cooler, -bottom of cooler in grocery produce area where pre-cut fruit and packaged or berries are displayed, -wok range (where build-up of debris/carbon), -floor and wall behind some of the cooking equipment in the "kitchen" and around the dishmachine in this area; also some dusty ceiling tiles/vents in this area