Safeway

Inspector notes: In bakery prep area, employee touched trash cans several times, touched clothing several times, then began putting away clean dishware and moving speed racks and food sheet pans without a proper handwash after contamination. Instructed employee to rewash dishware and wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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

Inspector notes: Employees unable to locate temperature measuring dots for high temperature warewashing machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device within 10 days