Safeway

Inspector notes: Observed two different employees wash hands for less than 10 seconds at time of inspection. Also observed employee put on gloves without washing hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed with PIC Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed in the meat market display cold holding unit with raw sushi grade tuna stored above coleslaw. Also observed in the reach in refrigerator storing raw turkey, raw chicken and raw tilapia over ready to eat (RTE) crab legs. Discussed with Person in Charge (PIC) all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC stored all items according to cooking temperatures at time of inspection

Inspector notes: Observed at hand sinks and the prep sink to either have missing caulking or have separated caulking or organic matter on the existing caulking. Discussed with Person in Charge (PIC) that fixed equipment shall be sealed to create a smooth, cleanable, non-absorbent surface if the equipment is not easily moveable to clean properly