Safeway #1640 McKinleyville

Food Est - Meat & Grocery - Full Prep
1503 City Center Rd, McKinleyville

Routine Inspection

ROACHY SAYS:

“Zero violations! Now that's how you keep 'em coming back for more! I'll be sending all my human friends to Safeway #1640 McKinleyville! Yum yum!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Raw tilapia filet in the display case ot the meat department counter was measured at 42.8° F (internal temperature). The surface temperature of raw chicken breast at the other end of this display case was also slightly high (43.4° F). Please have this cold holding unit serviced to ensure that it holds all potentially hazardous foods at or below 41° F. Raw packaged beef soup bone on the top shelf of the packaged meat display case was measured at 45.5° F (internal temperature). Please have this cold holding unit serviced to ensure that it holds all potentially hazardous foods at or below 41° F. Laura Chenel brand goat cheese (multiple packages) on the bottom shelf of the specialty cheese display case were observed to have puffy/bloated packaging. An internal temperature was taken of one of the items and was measured at 49.5°F. The items were removed from the display case and voluntarily discarded; thank you. Other items in this case were within specified cold holding temperatures, but those items on lower shelves were generally not as cold as those on higher shelves. Please have this cold holding unit serviced to ensure that it holds potentially hazardous foods on all shelves at or below 41° F (or at or below 45° F for pasteurized milk products in original, sealed containers).

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

41. Plumbing: proper backflow devices.

Conditions Observed: The floor drain at the threshold between the fruit cutting room and the adjacent walk-in cooler had a broken grate covering. Plumbing fixtures must be maintained in good repair. Please repair or replace this broken grate.

ROACHY SAYS:

“Steam tables, ice machines, ice bins, food preparation sinks, display cases, walk-in refrigeration units, and other similar equipment that discharge liquid waste shall drain into a floor sink with an air gap or other approved type of receptor. All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, maintained so as to prevent any contamination, kept clean, fully operative, and in good repair. The potable water supply shall be protected with a backflow or back siphonage protection device. Any hose used for potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. Liquid drain lines shall not pass through an ice machine or an ice storage bin. (114171, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269)”

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