Safeway Deli #764, 2500 N Harrison St, Arlington, VA 22207 - Grocery Store Food Service inspection findings and violations

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Business Info

Restaurant: Safeway Deli #764
Address: 2500 N Harrison St, Arlington, VA 22207
Type: Grocery Store Food Service
Total inspections: 4
Last inspection: 10/23/2015
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Inspection findings

Inspection date

Type
The deli floor is damaged across the walk-in cooling unit and under the 3-part sink.
  • Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
    Observation: Roasted turkey at 125 F in the self service display. Tomato soup and chili at 116 F and 120 F at the self service steamed containers.
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
10/23/2015Risk Factor
The display cases I and II are not maintaining the food at 41 F or below, all food inside the cases have been discarded, call for service, a follow-up will be conducted on Monday, June 1, 2015.
  • Time/Temperature Control for Safety Food, Cold Holding
    Observation: Sliced tomatoes at 50 F, deli meats between 50-52 F, potatoes salad at 50 F, pastas between 48-53 F, wings at 48 F, meat balls at 51 F, all these foods were inside the two display cooling units. Discard all food and call for service.
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
05/29/2015Risk Factor
  • Cleaning, Frequency and Restrictions
    Observation: The wall behind the ovens needs cleaning.
    Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
02/02/2015Routine
C.O. Approved
A routine inspection will be conducted in 30 (thirty) days.
No violation noted during this evaluation.		12/24/2014Pre-Opening

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