SAFEWAY, 2845 ALABAMA AVE SE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 12, 2014 | Complaint | 1 | 0 | Details / Comments |
|
Jul 21, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Jul 15, 2014 | Complaint | 2 | 3 | Details / Comments |
| No violation noted during this evaluation. | Mar 05, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Feb 25, 2014 | Complaint | 5 | 8 | Details / Comments |
| No violation noted during this evaluation. | Jan 31, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Jan 23, 2014 | Routine | 4 | 11 | Details / Comments |
Aug 12, 2014 (Complaint)
Violations:
- Proper cold holding temperatures
TEMPERATURE OF SANDWICH STATION AT DELI DIVISION IS OUT OF TEMPERATURE. (T=48) (Corrected On Site)
CFPM: TRINA A WILLIAMS 56498 EXP 09/18/2015. CORRECT ITEMS STATED ON SITE. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| Beef (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 48.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 34.0F |
| Fish (Refrigerator - display) | 40.0F |
| Salad (Refrigerator - display) | 36.0F |
| Ham | 38.0F |
| Pork | 36.0F |
| Beef raw/ground | 40.0F |
| Chicken | 38.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) | 47.0F |
| Ham (Refrigerator - sandwich prep unit) | 45.0F |
Jul 21, 2014 (Follow-up)
Violations:
- Plumbing installed; proper backflow devices
No air gap at prep sink spray hose in produce departement. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (2-compartment sink) | 113.0F |
| (Refrigerator - walk-in meat) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - display) (Cold Holding) | 39.0F |
Jul 15, 2014 (Complaint)
Violations:
- Proper date marking & disposition
Expired food item such as ground beef observed in display refrigerator. (Corrected On Site) - Thermometers provided & accurate
No thermometer in display freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in produce walk-in-refrigerator. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Produce walk-in-refrigerator floor is not clean as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap for spray hose at produce area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR, MS. JACQUELINE COLEMAN AT (202)442-5928
| Temperatures | |
| Hot Water (3-compartment sink) | 115.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Handwashing sink - deli section) | 113.0F |
| Hot Water (Handwashing Sink - produce section) | 114.0F |
| Hot Water (Handwashing sink - bakery) | 112.0F |
| Hot Water (Handwashing Sink - Dishwash area) | 118.0F |
| Hot Water (Handwashing Sink) | 114.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 39.0F |
| (Freezer - walk-in) (Cold Holding) | 0.0F |
| (Freezer - walk-in bakery) (Cold Holding) | 0.0F |
| (Refrigerator - walk-in bakery) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in deli) (Cold Holding) | 36.0F |
| (Refrigerator - walk-in seafood) (Cold Holding) | 38.0F |
| (Refrigerator - display) (Cold Holding) | 38.0F |
| (Refrigerator - display) (Cold Holding) | 38.0F |
| (Refrigerator - display) (Cold Holding) | 40.0F |
| (Refrigerator - display) (Cold Holding) | 40.0F |
| (Refrigerator - display) (Cold Holding) | 34.0F |
| (Refrigerator - display) (Cold Holding) | 36.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 148.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 142.0F |
| Tuna Salad (Refrigerator - display) (Cold Holding) | 33.0F |
| Turkey (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Salmon (Refrigerator - seafood display) (Cold Holding) | 40.0F |
| Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 39.0F |
Mar 05, 2014 (Follow-up)
Comments:CFPM: SEAN KING, FS-48061, EXP: 5/20/2014
5 DAY ITEM CORRECTED FROM INSPECTION CONDUCTED ON 2/25/2014. 45 DAY ITEMS PENDING FROM INSPECTION CONDUCTED ON 2/25/2014. IF YOU HAVE QUESTION, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Chicken (Hot Holding Unit) (Hot Holding) | 142.0F |
| (Walk-in Refrigerator) | 40.0F |
| Lunchmeat (Refrigerator - deli display) (Cold Holding) | 32.0F |
| (Refrigerator - deli display) | 32.0F |
| (Sandwich Prep Refrigerator) | 36.0F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 142.0F |
Feb 25, 2014 (Complaint)
Violations:
- Required records available: shellstock tags, parasite destruction
Mussels and Clams on ice at the display rack do not have shellstock tags associated with them. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Equipment (refrigerators, hand washing sinks and three compartment sinks, etc) inside and outside surfaces are not clean to sight and touch. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(fried chicken) held at improper temperatures at the hot holding display unit. (Corrected On Site) - Proper date marking & disposition
Sandwich topping (italian vegetable mix sandwich topping) in opened original package stored in reach-in refrigerator at the Deli department for unverifiable amount of time. (Discarded) (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
The reach-in refrigerator at the Deli department not keeping the required temperature (ambient air temperature was 50 degree F). Note: Don't store PHF (TCS) food items in this refrigerator until it is able to keep 41 degree F or below. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
Walk-in refrigerator for diary products and Display refrigerators at the Deli and Seafood departments lack indicative thermometers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Door gasket for the walk-in refrigerator at the deli is not in good repair. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Surfaces of chopping boards at Deli and Produce departments are not clean to sight and have deep cuts. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
Drain pipe for the hand washing sink at the Deli sandwich prep site area is clogged. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Floor area under the gas oven is not cleaned as needed (significant grease and food debris build up observed) and missing floor tiles. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Mops and brooms are not hanged after use. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The mop sink not cleaned as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The cove base metal plate is loose at the meat cutting room. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
NOTE: THE AMBIENT AIR TEMPERATURES OF THE REFRIGERATORS AND FREEZERS WILL
BE CHECKED TWICE IN A DAY (AM AND PM) AND RECORDED IN THE TEMPERATURE LOG, PER MANAGER.
TEMPERATURES: CREAM CAKES = 32.0 F, CREAM CHEESE = 20.0 F,
NOTE: DISH WASHING MACHINE AT DELI DEP'T IS NOT OPERATIONAL.
NOTE: PEST EXTERMINATOR FROM 'ECOLAB' WAS AT THE FACILITY DURING INSPECTION.
CORRECT ITEM STATED WITHIN 5 DAYS.
CORRECT ITEM STATED WITHIN 45 DAYS.
IF YOU HAVE QUESTIONS, PLEASE CALL THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202) 442 5928
| Temperatures | |
| Salmon (Refrigerator - display) (Cold Holding) | 38.0F |
| Shrimp raw (Refrigerator - display) (Cold Holding) | 38.0F |
| Crab meat (Refrigerator - display) (Cold Holding) | 38.0F |
| Chicken (Refrigerator - reach-in) (Cold Holding) | 28.0F |
| Beef (Refrigerator - display) (Cold Holding) | 28.0F |
| Lunchmeat (Refrigerator - display) (Cold Holding) | 36.0F |
| Soup (Refrigerator - display) (Cold Holding) | 24.5F |
| Potato salad (Refrigerator - display) (Cold Holding) | 24.5F |
| Chicken fried (Hot Holding Unit) (Hot Holding) | 121.0F |
| Macaroni and cheese (Hot Holding Unit) (Hot Holding) | 163.0F |
| Burrito (Hot Holding Unit) (Hot Holding) | 170.0F |
| Egg Patty (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Sausage (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
| Hot Water (Handwashing sink - bakery) | 127.0F |
| (Walk-in Refrigerator) | 36.0F |
| (Freezer - walk-in) | 0.0F |
| (Walk-in Refrigerator) | 36.0F |
| Ham (Refrigerator - display) (Cold Holding) | 32.0F |
| Salad (Refrigerator - display) (Cold Holding) | 36.0F |
| Milk (Walk-in Refrigerator) (Cold Holding) | 36.0F |
| Cheese (Refrigerator - display) (Cold Holding) | 36.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 36.0F |
Jan 31, 2014 (Follow-up)
Comments:The Business has A written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 1/16/2013
If any question please call area supervisor MS.COLEMAN at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.0°F
| Temperatures | |
| Hot Water (3-compartment sink) | 114.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 41.0F |
| (Refrigerator - walk-in meat) | 40.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 41.0F |
| Beef (Refrigerator - open display) (Cold Holding) | 41.0F |
| Cheese (Refrigerator - open display) (Cold Holding) | 38.0F |
| Fish - Tilapia (Refrigerator - open display) (Cold Holding) | 40.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 41.0F |
| Grilled Chicken (Steam Table) (Hot Holding) | 144.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 41.0F |
| Eggs (Refrigerator - open display) (Cold Holding) | 40.0F |
| White Fish (Refrigerator - open display) (Cold Holding) | 40.0F |
| Mixed Vegetables (Refrigerator - open display) (Cold Holding) | 41.0F |
Jan 23, 2014 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No hand washing signage in deli. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Uncovered food items observed in the bakery. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Cutting boards in deli area are not in a good repairs. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Mold observed in produce display refrigerator and soda machine. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
Out of date food items such as baby foods (green bean, pear & greak yogurt, yogurt dippers), milk, sea food with shrimp observed in the grocery area. (Corrected On Site) - Proper cooling methods used; adequate equipment for temperature control
Under counter refrigerator temperature observed 68 oF in the deli area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
No thermometer in display freezer, display refrigerators in the retail area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Food items stored on the floor in retail area and walk-in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
One employee in the bakery department have no hair restraints. (Corrected On Site) - In-use utensils: properly stored
Cutting knifes in produce area are not kept properly. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Single service items in box stored on the floor in bakery department. (Corrected On Site) - Nonfood-contact surfaces clean
Unclean shelves observed through out the retail area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Walk-in-refrgirator fans are not clean as needed. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
No air gap between the floor drain and 3-part sink under drain pipe in bakery. Garbage disposal unit directly connected to 3-part sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Garbage & refuse properly disposed, facilities maintained
Trash observed beneath the shelves in the retail area and in walk-in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Uncleaned under counter cabinet observed in retail area. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
Broken light shield observed in walk-in-freezer. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Establishment recent pest exterminator invoice date 01/23/2014.
Correct item stated within 5-Days
Correct item stated within-45-Days
If you have any questions please call area supervisor Ms. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| (Refrigerator - display) (Cold Holding) | 31.5F |
| (Refrigerator - display) (Cold Holding) | 36.0F |
| (Refrigerator - display) (Cold Holding) | 40.0F |
| (Refrigerator - display) (Cold Holding) | 26.0F |
| (Refrigerator - display) (Cold Holding) | 28.7F |
| (Refrigerator - display) (Cold Holding) | 32.0F |
| (Refrigerator - reach-in) (Cold Holding) | 26.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
| (Refrigerator - reach-in) (Cold Holding) | 20.0F |
| (Display Freezer) (Cold Holding) | -10.0F |
| Hot Water (Handwashing sink - deli section) | 133.0F |
| Crab meat (Refrigerator - display) (Cold Holding) | 42.0F |
| Shrimp raw (Refrigerator - seafood display) (Cold Holding) | 33.0F |
| (Refrigerator - walk-in) (Cold Holding) | 26.0F |
| (Freezer - walk-in) (Cold Holding) | -5.0F |
| (Refrigerator - walk-in) (Cold Holding) | 32.0F |
| (Refrigerator - walk-in) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in produce) (Cold Holding) | 40.0F |
| (Reach-in Freezer) (Cold Holding) | 3.0F |
| (Reach-in Freezer) (Cold Holding) | -6.0F |
| (Reach-in Freezer) (Cold Holding) | -5.5F |
| Onions raw (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 38.0F |
| (Refrigerator - sandwich prep unit) (Cold Holding) | 37.0F |
| Chicken Wings (Deep Fryer) (Cooking) | 195.0F |
| Chicken Wings (Hot Holding Display Unit) (Hot Holding) | 160.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 192.0F |
| Chicken salad (Refrigerator - display) (Cold Holding) | 36.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 35.0F |
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