Safeway

Inspector notes: At in use 3-compartment sink, no detectable quat sanitizer solution from dispenser. After initial discussion with employee, sanitizer dispenser stopped working earlier in day and after continued discussion, employee stated chemical dispenser has not been operating correctly for several days. Discontinue use of chemical dispenser at 3-compartment sink and use floor chemical dispenser for filling of sink basin. Quat sanitizer was confirmed at 200ppm from floor chemical dispenser. Discussed more frequent monitoring of sanitizer solution when warewashing, especially at start of day and after periods of heavy warewashing

Inspector notes: Second Consecutive Violation. On meat cases, doors with cracks, pieces of plastic missing, and in one door, water trapped between two panes of glass on door. Repair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: On meat cold cases, doors (glass, handles, tracks) with accumulation of food residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues

Inspector notes: On meat cases, doors with cracks, pieces of plastic missing, and in one door, water trapped between two panes of glass on door. Repair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: At meat service counter, employee returned from sales floor with disposable glove over cloth glove, washed hands with gloves on, then handled raw meat for customer. Instructed employee to remove gloves, wash hands, and don new gloves 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: Establishment uses quat sanitizer for warewashing. Unable to locate quat test strips for monitoring of sanitizer solution concentration. Quat test strips were provided at time of inspection. Maintain appropriate test strips for use at all times