Safeway

Inspector notes: Observed hot holding reach in located in customer order distribution area used for outgoing customer orders with a maximum ambient temperature of 97*F, via minimum/maximum thermometer. Hot holding unit was plugged in and set at 150*F before ambient temperature was taken. Cooked rotisserie chicken with internal temperature of 135*F from onsite Deli was placed in hot holding unit by employee as ambient temperature was taken. Person-in-charge (PIC) removed rotisserie chicken from hot holding unit and placed it in hot holding unit in the deli. PIC unplugged hot holding unit in distribution area and closed off unit until it is repaired. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above

Inspector notes: Observed standing water below 3-comp sink in produce kitchen area. Suggested PIC to have staff mop flooring more frequently to avoid standing water. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection