Safeway

Hands Clean and Properly Washed

PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed employee touch shirt and apron immediately with hands before putting on gloves to serve a customer ready-to-eat food from display case. Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

FD-03394

Proper Cooling Time and Temperatures

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooked rotisserie chicken on table with internal temperature of 90*F, employee stated that it had been taken off the line at 12:00 and did not know when the chicken was 135*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

FD-03394