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 |
|---|---|---|---|---|---|
|
Sep 04, 2012 | Complaint | 4 | 3 | Details / Comments |
|
Aug 15, 2012 | Complaint | 2 | 1 | Details / Comments |
|
Jun 29, 2012 | Complaint | 9 | 7 | Details / Comments |
Sep 04, 2012 (Complaint)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Hot food item(s) held at improper temperature(s) in deli. (Corrected On Site) - Proper date marking & disposition
Expired yogurt for sale in the dairy department. (Corrected On Site) - Thermometers provided & accurate
No working thermometers in the seafood open display refrigerator, seafood reach-in freezer, and meat freezer wells.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Contamination prevented during food preparation, storage, & display
Boxes of food stored on the floor of the Bakery walk-in in the rear of the store. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Cutting boards in the produce preparation area are very worn with stains and grooves throughout.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean shelves in dairy and produce department. Unclean floors observed in the rear meat cutting area. (Corrected On Site)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: PROVIDED NATIONAL CERTIFICATE FROM THE NAT. REGISTRY (STEWART JONES).
COMPLAINT GENERATED: Improper handwashing not confirmed at the time of inspection.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180)
| Temperatures | |
| (Refrigerator - open display) | 28.0F |
| (Refrigerator - open display) | 30.0F |
| (Refrigerator - open display) | 30.0F |
| (Refrigerator - open display) | 33.0F |
| Salmon (Ice) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| Seafood Salad (Ice) (Cold Holding) | 40.0F |
| (Refrigerator - walk-in meat) | 38.0F |
| (Refrigerator - open display) | 30.0F |
| (Refrigerator - open display) | 34.0F |
| (Reach-in Freezer) | -5.0F |
| (Reach-in Freezer) | 9.0F |
| (Refrigerator - open display) | 28.0F |
| (Refrigerator - open display) | 27.0F |
| (Reach-in Freezer) | 0.0F |
| (Reach-in Freezer) | -7.0F |
| (Reach-in Freezer) | 8.0F |
| (Reach-in Freezer) | 0.0F |
| (Refrigerator - open display) | 45.0F |
| (Refrigerator - open display) | 45.0F |
| Chicken baked (Holding Oven) (Hot Holding) | 130.0F |
| Vegetables - cut (Holding Oven) (Hot Holding) | 107.0F |
| Chicken fried (Holding Oven) (Hot Holding) | 169.0F |
| Cole slaw (Refrigerator - deli display) (Cold Holding) | 36.0F |
| Chicken salad (Refrigerator - deli display) (Cold Holding) | 37.0F |
| (Refrigerator - deli display) | 32.5F |
| Hot Water (Handwashing sink - deli section) | 118.0F |
| Turkey sliced (Refrigerator - deli display) (Cold Holding) | 38.0F |
| (Refrigerator - walk-in) | 36.0F |
| (Refrigerator - counter top) | 34.0F |
| Chicken grilled (Refrigerator - counter top) (Cold Holding) | 44.0F |
| (Refrigerator - open display) | 40.0F |
| (Freezer - walk-in bakery) | 0.0F |
| (Refrigerator - walk-in bakery) | 40.0F |
| (Refrigerator - walk-in dairy) | 37.0F |
Aug 15, 2012 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
DEBRIS AND STAINS ON CUTTING BOARD AND COUNTER TOP. (Corrected On Site) - Proper hot holding temperatures
RRIED CHICKEN AT TEMPERTURE 101. (Corrected On Site) - Thermometers provided & accurate
HOT MAINTAINING BOX WITHOUT THERMOMETER. THERMOMETER AT DISPLAY SHELF IS INSTALLED AT THE COLD AIR EXIT, THE READING IS MISLEADING. (Corrected On Site)
CFPM: SEAN KING FS-48061 EXP 05/20/2014. CORRECT ITEMS STATED SON SITE. QUESTIONS, PLEASE CALL 202-442-5928, ATTN: MS. COLEMAN(SUPERVISOR).
| Temperatures | |
| Hot Water | 110.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 20.0F |
| (Refrigerator - display) | 41.0F |
| Salad (Refrigerator - display) | 46.0F |
| Salad | 42.0F |
| Ham | 41.0F |
| Peppers | 41.0F |
| Tomatoes sliced | 42.0F |
| Onions raw | 41.0F |
| (Refrigerator - open display) | 42.0F |
| Milk | 39.0F |
Jun 29, 2012 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Hands clean and properly washed
A deli employee "washed" her hands for only approximately 5 seconds. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Food debris was observed on the shelf below the metal rack in the open display refrigerator where the kale is displayed. The open display refrigerator shelves adjacent to the seafood section are unclean. Liquid spills from the raw meat packages were observed on the shelves in the raw meat section open display refrigerators. Dust is built up on the compressor fan guards in the deli walk-in refrigerator and meat walk-in refrigerator. Ice is building up o the bakery walk-in freezer floor. There are drink spills in the bottom of the frozen juices display freezer. Trash is on the floor of the walk-in freezer. Excess moisture is on the floor of the produce walk-in refrigerator. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper hot holding temperatures
Chicken wings, Asian Cuisine Chicken, and Baked Fish are held at improper temperatures in the holding ovens. (Corrected On Site) - Proper cold holding temperatures
Cold cuts, chicken salad, and tuna salad are held at improper temperatures in the sandwich prep refrigerator in the deli section. (Corrected On Site) - Thermometers provided & accurate
There are no visible thermometers in at least nine (9) of the coffin style open display freezers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Thermometers provided & accurate
The two (2) digital thermometer displays in the deli display refrigerator are blank. The dial thermometer outside the produce walk-in refrigerator is out of order; the door is open and the thermometer is indicating a temperature below -40 degrees Fahrenheit. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food properly labeled; original container
A pack of raw shrimp with a "sell by" date of June 27, 2012 was not isolated from the food items that had not passed their "sell by" dates. (Corrected On Site) - Insects, rodents, & animals not present
There is a missing ceiling tile above the 3-compartment sink in the deli section. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Personal cleanliness
An employee in the deli section is wearing a wrist band on each of her wrists. (Corrected On Site) - Single-use/single-service articles: properly stored & used
Boxes of plastic cups and "Hefty" disposable plates are stored on the floor as aisle displays. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting boards in the deli and badly chipped and have numerous dark (discolored) grooves. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The storage shelves in the seafood walk-in refrigerator are rusted. There is an accumulation of moisture on the produce walk-in refrigerator floor and the wooden pallets are wet and retaining moisture. The establishment should cease the use of the wooden pallets in this moist environment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The dishwash machine is out of order. (CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Plumbing installed; proper backflow devices
The faucet at one of sthe bakery handwashing sink is leaking. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Sewage & waste water properly disposed
The garbage disposal unit is directly connected to the 3-compartment sink's drain in the deli section. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
FOOD SAFETY MANAGER: Sean King (DC DOH Certified Number FS-48061; Expiration Date 5/20/2014)
Thermocouple in ice & water: 34 degrees Fahrenheit
The employee health policy regarding the prevention of foodborne illnesses is covered in the Safeway ''Food Handler's Guide.'' The guide was reviewed.
*According to the Assistant Manager, Safeway has its' own recycling program for grease (liquid waste).
CORRECT ITEMS STATED WITHIN 5 DAYS.
CORRECT ITEMS STATED WITHIN 45 DAYS.
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Pesto Sauce (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Fried Rice (Holding Oven) (Hot Holding) | 143.0F |
| Ham sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Red Onions - sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 41.0F |
| Tomatoes sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 42.0F |
| Salmon (Ice) (Cold Holding) | 42.0F |
| Chicken salad (Refrigerator - sandwich prep unit) (Cold Holding) | 45.0F |
| Macaroni Salad (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Potato salad (Refrigerator - deli display) (Cold Holding) | 39.0F |
| Hot Water (Handwashing sink - bakery) | 132.0F |
| Hot Water (3-compartment sink) | 135.0F |
| Hot Water (Handwashing sink - bakery) | 134.0F |
| Hot Water (3-compartment sink) | 136.0F |
| Hot Water (Handwashing sink - deli section) | 131.0F |
| Hot Water (Handwashing Sink - toilet/male) | 131.0F |
| Hot Water (Handwashing Sink - toilet/female) | 132.0F |
| Turkey sliced (Refrigerator - sandwich prep unit) (Cold Holding) | 52.0F |
| Steamed Vegetables (Holding Oven) (Hot Holding) | 115.0F |
| Tuna Salad (Refrigerator - sandwich prep unit) (Cold Holding) | 46.0F |
| Tuna Salad (Refrigerator - deli display) (Cold Holding) | 38.0F |
| Chicken Wings (Holding Oven) (Hot Holding) | 123.0F |
| Cucumbers (Refrigerator - sandwich prep unit) (Cold Holding) | 48.0F |
| Macaroni and cheese (Holding Oven) (Hot Holding) | 154.0F |
| Alaskan Cod (Ice) (Cold Holding) | 46.0F |
| Ocean Perch (Ice) (Cold Holding) | 50.0F |
| Baked Fish (Holding Oven) (Hot Holding) | 127.0F |
| Sea Scallops (Ice) (Cold Holding) | 38.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 46.0F |
| (Refrigerator - open display) | 45.0F |
| (Refrigerator - open display) | 46.0F |
| (Refrigerator - open display) | 49.0F |
| (Refrigerator - open display) | 41.0F |
| (Display Freezer) | 4.4F |
| (Refrigerator - walk-in dairy) | 37.0F |
| (Freezer - walk-in) | 10.0F |
| (Freezer - walk-in) | 21.0F |
| (Refrigerator - walk-in meat) | 42.0F |
| (Refrigerator - walk-in seafood) | 38.0F |
| (Display Freezer) | 2.0F |
| (Display Freezer) | -5.0F |
| (Display Freezer) | 0.0F |
| (Display Freezer) | -2.0F |
| (Display Freezer) | -4.5F |
| (Display Freezer) | 3.8F |
| (Freezer - walk-in) | 11.0F |
| (Refrigerator - walk-in deli) | 38.0F |
| (Refrigerator - open display) | 42.0F |
| (Refrigerator - open display) | 36.0F |
| (Refrigerator - open display) | 46.0F |
| (Refrigerator - open display) | 34.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 36.0F |
| (Refrigerator - open display) | 36.0F |
| (Refrigerator - open display) | 29.0F |
| (Refrigerator - walk-in bakery) | 40.0F |
| (Freezer - walk-in bakery) | 2.0F |
| (Refrigerator - open display) | 37.0F |
| (Freezer - open display) | -4.0F |
| (Refrigerator - open display) | 36.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 17.0F |
| (Freezer - ice cream) | -6.1F |
| (Refrigerator - open display) | 44.0F |
| (Refrigerator - open display) | 34.0F |
| (Freezer - open display) | -24.0F |
| (Refrigerator - open display) | 34.0F |
| (Refrigerator - open display) | 44.0F |
| (Refrigerator - open display) | 34.0F |
| (Refrigerator - open display) | 32.0F |
| (Refrigerator - open display) | 34.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 38.0F |
| (Refrigerator - open display) | 42.0F |
| Buffalo Chicken Wings (Holding Oven) (Hot Holding) | 123.0F |
| Asian Cuisine Chicken (Holding Oven) (Hot Holding) | 118.0F |
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