SAFEWAY, 1855 WISCONSIN AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Jun 04, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Jun 04, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Apr 03, 2013 | Routine | 4 | 3 | Details / Comments |
Jun 04, 2013 (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: 5/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
Jun 04, 2013 (Follow-up)
Violations:
- Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
THE CUTTING BOARDS ARE NOT SMOOTH AND HAVE NUMEROUS GROOVES/DELI (Corrected On Site) - Hot & cold water available; adequate pressure
NO ADEQUATE HOT WATER AT 110 DEGREES F AT SOME SINKS IN THE DELI DEPARTMENT(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
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: 5/16/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.3°F
| Temperatures | |
| Hot Water (3-compartment sink) | 111.0F |
| Hot Water (Handwashing Sink) | 101.0F |
| Hot Water (Handwashing Sink) | 81.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - walk-in) | 39.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 41.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 40.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 40.0F |
Apr 03, 2013 (Routine)
Violations:
- Management awareness; policy present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. - Food-contact surfaces: cleaned & sanitized
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)clean inside of reachin units behind the deli station (Corrected On Site) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s).(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)foods on the hot bar below 135 degrees - Thermometers provided & accurate
No thermometer in reach-in refrigerator.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Insects, rodents, & animals not present
(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)Mice droppings inside of the nut storage room - Nonfood-contact surfaces clean
Exterior of equipment inside of the deli area contains grease and food debris(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)floors inside of the all the separate food stations(deli,bakery and seafood)trash on the floor and debris
Correct stated items within 5days
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr.Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - produce section) | 112.0F |
| Hot Water (Handwashing Sink - seafood section) | 112.0F |
| Hot Water (Handwashing Sink - Sushi bar) | 117.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Egg Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Seafood Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 40.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Chicken baked (Hot Buffet) (Hot Holding) | 126.0F |
| Chicken fried (Hot Buffet) (Hot Holding) | 129.0F |
| Roast Beef (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Bologna (Refrigerator - deli display) (Cold Holding) | 40.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Guacamole (Refrigerator - sandwich prep unit) (Cold Holding) | 39.0F |
| Macaroni and cheese (Hot Holding Display Unit) (Hot Holding) | 166.0F |
| Mashed potatoes (Hot Holding Display Unit) (Hot Holding) | 155.0F |
| (Freezer - walk-in) | -10.0F |
| (Reach-in Freezer) | 0.0F |
| (Freezer - walk-in bakery) | -4.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - walk-in bakery) | 39.0F |
| (Refrigerator - walk-in meat) | 36.0F |
| (Refrigerator - walk-in seafood) | 39.5F |
| (Refrigerator - walk-in) | 38.0F |
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