Safeway #1640 McKinleyville

Food Est - Deli - MU
1503 City Center Rd, McKinleyville

Routine Inspection
22. Hot and Cold Water Available

Conditions Observed: Hot water at handwash sink in front deli area was initially scalding (~125-130°F), and after attempts by staff to adjust the temperature via incoming plumbing lines (water temperature was not readily adjustable at the faucet), the water reached a maximum temperature of 64.6°F. Please adjust/repair/replace this handwash sink to ensure that it provides water for handwashing that is between 100°F and 108°F. It was noted that there is another handwash sink nearby that was providing water at correct temperatures, so staff were instructed to discontinue use of the handwash sink in the front deli area and use the alternate handwash sink until repairs could be made; thank you. ** Note that this violation was also issued to the AFC Sushi facility (located within the Safeway deli area), but since both permitted food facilities use this sink, both are responsible for ensuring that this violation is addressed. **

ROACHY SAYS:

“An adequate, protected, pressurized, approved potable supply of hot and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of 120F when measured from the faucet. The temperature of water provided to handwashing facilities shall be at least 100F. Handwashing facilities equipped with non-adjustable faucets shall have their temperature set between 100F and 108F. Hot water shall be provided at the food preparation sink and janitorial sink. (113953(c), 114099.2(b), 114163(a)(3), 114189, 114192, 114192.1, 114195)”

28. Food separated and protected.

Conditions Observed: The food prep sink in the front deli area is immediately adjacent to the handwash sink, and splash from handwashing was observed entering the sink during employee handwashing. Please install a splash guard (metal, at least 6” in height, and extending the length of the handwash sink) to prevent cross-contamination. Until a splash guard is installed, in order to prevent cross-contamination, please ensure that the food prep sink is fully washed, rinsed, and sanitized before and after each use and that no handwashing is taking place while food prep is taking place in this sink. ** Note that this violation was also issued to the AFC Sushi facility (located within the Safeway deli area), but since both permitted food facilities use this sink, both are responsible for ensuring that this violation is addressed. **

ROACHY SAYS:

“Food shall be protected from contamination during transportation, storage, preparation, holding, and display. Adequate and suitable counter space shall be provided for all food preparation. Food preparation shall be conducted wthin an approved food compartment or fully enclosed food facility. Open-air barbecues shall be separated from public access. (113984(a-f), 113986, 114060, 114067(a,d,e,j), 114069(a, c, d), 114077, 114089.1(c), 114143(c,e))”

Routine Inspection
06. Hands clean and properly washed; gloves used properly.

Conditions Observed: One minor instance of improper handwashing procedure was observed. Food handler washed hands between tasks, but the handwashing observed was very brief (washing duration was approximately 5 seconds, as opposed to the full 10-15 seconds required by the Food Code). Only one such instance was observed. This was discussed with the person in charge, who will ensure that employees are reminded of proper handwashing procedures.

ROACHY SAYS:

“Food employees shall minimize bare hand and arm contact with nonprepackaged food that is in ready to eat form. Whenever gloves are worn, they shall be changed, replaced, or washed as often as handwashing is required. Single-use gloves shall not be washed. Employees shall wash their hands in the following situations: immediately before engaging in food preparation including working with nonprepackaged food, clean equipment and utensils and unwrapped single-use food containers and utensils; after touching bare human body parts other than clean hands and clean exposed portions of arms; after using the toilet room; after caring for or handling any animal; after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; when switching from working with raw food and working with ready-to-eat foods; before initially donning gloves for working with food; before dispensing or serving food handling clean tableware and serving utensils in the food service area; after engaging in other activities that contaminate the hands. (113952, 113953.3, 113953.4, 113961, 113968, 113973)”

08. Proper hot and cold holding temperatures.

Conditions Observed: Food items in the Traulson 2-door under-counter fridge were measured at slightly above required cold holding temperatures (sliced turkey was measured at 43.7° F; ranch sandwich dip was measured at 42° F). The door gasket on the right-hand door of the fridge was also cracked. Please have this unit repaired and serviced to ensure that it is holding foods at the correct temperature (41° F or below). Food items in the walk-in cooler were measured at slightly above required cold holding temperatures (Italian garlic marinated mushrooms and rotisserie chicken were both measured at 43.4° F). Please have this unit serviced to ensure that it is holding foods at the correct temperature (41° F or below). Also note: Previously-cooled whole cooked rotisserie chickens were observed sitting out unattended on a prep table with a measured internal temperature of 60.6° F. The chicken had been in the process of being shredded, but the employee doing the activity had gone on break. Although the California Retail Food Code (sec. 113998) does permit removing potentially hazardous foods from specified holding temperatures for up to two hours to facilitate preparation, such foods should be returned to appropriate cold holding temperatures (41° F or below) if active food preparation is not taking place. This was corrected on site by placing the chickens back in the walk-in cooler for cold holding; thank you. Please ensure that food handlers are aware of cold holding requirements and allowed exemptions in order to minimize the amount of time potentially hazardous foods are left out of specified temperatures.

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))”

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