Printed: 3113;2014 INSPECTION REPORT P3995 1 2:31:46 PM OREGON DEPARTMENT OF AGRICULTURE FOOD SAFETY DIVISION - 535 CAPITOL STREET NE, SALEM, OR 97301 - PHONE: (503) 986-4720 - 986-4729 SAFEWAY #1935 Phone; (503) 364-4192 Estab No.: 80038 5660 COMMERCIAL ST SE Date: 311312014 SALEM. OR 97302 County: Marion Inspection Purpose: Routine Inspection Water system: PUBLIC Food Safety Specialist: Angelina DeSantis Purpose: Routine inspection (971) 282-6274 Persons Contested: Dave-Store Manager Bakery This report documents the ?ndings and discussions resulting from today?s visit. Any violations observed are listed on the following pagets). Priority violations are identi?ed first. followed by Priority Foundation and then Core violations. Priority and Priority Foundation violations must be corrected immediately. The correction of violations may be speci?ed after each violation. Informational factsheets are available on the ODA website at the following link: FOR SALEM OFFICE USE ONLY Est: 80038 LT: 9 ads ID: 3i?l312014 IP: 1 TT: 50 IT: 90 Risk FactorsNPI: 3i13i2015 FOOD 5V3: ZONING: Violation Numbers: 488 323 240 224 4 Violations Comments: gelina DeSantis (971) 28 Food Safety Specialist Printed: 3.!1312014 Bakery. Page: 1 2:31:48 PM Firm: SAFEWAY #1935 Phone: (503) 364-4192 Estab No: 80038 5660 ST SE Date; 311312014 SALEM. OR 97302 Food Safety Speciatist: Angelina DeSantis Alt Departments Priority Violations These have a direct connection to preventing foodbome illness. VARIANCE AND HACCP, compliance with provisions Risk Factor: Violation: Correction: CORRECT BY: 3! 1317014 Conformance with Approved Procedures The variance provisions or HACCP pian are not being followed as required . speci?cally: Jalapeno and cheddar foccaccla bread, cheddar and olive foccaccia bread are lacking labels "Consume by sell by date" as required by the variance. The permit holder shalt compiy with the HACCP plans and procedures that are submitted as speci?ed by this Code and approved as a basis for the modi?catiOn or waiver. Directed staff to put stickers on packages during Inspection. Legal Reference: OAR 603-025-0030: 8403.10; 8?201 .13: 84201.14 Priority Foundation Violations These relate to equipment or a procedure that faiis to control a risk factor that contributes to foodborne illness. CLEANING. cooking equipment 8- non-food contact surfaces Risk Factor: Violation: Correction: CORRECT BY: 314/2014 Cleaning and Sanitizing Food~contact surfaces are not ciean, speci?cally: Bakery pans are encrusted with oid food debris and are stacked upon each other without cleaning to be reused again over and over. No dry cleaning methods are used and wet cleaning only occurs every few months with a deep clean. Donut pans are sitting in old grease and have a thick layer of grease on the bottom half of the stack. Equipment food-contact surfaces and utensils shall be cieaned to sight and touch to remove grease and soils to allow proper sanitizing. Legal Reference: OAR 603-025-0030; 44501.1 1 (A) Printed: 3113/2014 Bakery Page: 2 2:31 :48 PM Firm: SAFEWAY #1935 Estab No.2 80033 Date: 311 312014 All Departments Core Violations These relate to failure to comply with good retail practices. EQUIPMENT 8. UTENSIL CONSTRUCTION, nonfood-contact surfaces Viotallon? Nonfood-conlact surfaces subject to splash or spillage are not properly constructed. speci?cally: Shelving in the bakery is covered with cardboard. Correction: Nonfood-contact surfaces of equipment that are exposed to splash. spillage. or other food soiling or that require frequent cleaning shall be constructed of common-resistant, nonabsorbent and smooth CORRECT BY: malada- 3114:2014 Legal Reference: OAR 603-025-0030; 4-101 .19 FOOD IDENTITY, labeling Viciallon.? Food packaged in the establishment or bulk foods are not properly labeled, speci?cally: Bulk donuts do not have ingredients available upon request. Coneclion: Food packaged in a food establishment shall be properly labeled with the following iniorrnation: 1) common name of the food, 2) list of ingredients in dessending order of predominance by weight. CORRECT BY: including declaration of arti?cial colors or ?avors and chemical preservatives, 3) accurate declaration of 4113,2014 quantity of contents, 4} name of the food source for each major allergen. and 5) nutritional labeling as required. Salmonid ?sh containing canthaxanthin. as a color additive shall have the bulk ?sh container or retail container, or other written means such as a ooumer card, labeled disclosing the use of the additive. with the list of ingredients. Bulk food avallable for consumer self-diapensing shall be prominently labeled with: 1} manulacturei?s or processor?s label that came with the food. or 2) a card, sign, or other method. that includes all the lnfonnation speci?ed above in Pursuant to ORS 603-025-0020i17}: Labels on closed food containers and packages shall be clearly legible and contain all the information required by the provisions of Chapter 516 Federal Fair Packaging and Labeling Act and the Rules adopted thereunder. For additional information see the Handout on Labeling Information (English and Spanish) on our website at this link: http:ligo.usa.goWY3mh. Legal Reference: OAR 603-025-0030; 21 CFR 101; 9 CFR 317; DAR ORS Chapter 61 6 Pn'nted: INSPECTION REPORT Patient 2251?? PM OREGON DEPARTMENT OF AGRICULTURE FOOD SAFETY DIVISION a 635 CAPITOL STREET NE. SALEM, OR 97301 - PHONE: (503) 988-4T2O - FAX: {503) 986-4729 SAFEWAY #1935 Phone: (503) 364-4192 Estab No.: 80038 5660 COMMERCIAL ST SE Date: 311312014 SALEM. OR 97302 County: Marion Inspection Purpose: Routine Inspection Water system: PUBLIC Food Saiety Specialist: Angelina DeSantis Insp Purpose: Routine Inspection (971} 282-6274 Persons Contacted: DaveStore Manager Meat Seller This report documents the ?ndings and discussions resulting from today's visit. Any violations observed are listed on the iollowing pagets). Prionty violations are identi?ed ?rst. foitowed by Priority Foundation and then Core violations. Priority and Priority Foundation violations must be corrected immediately. The correction of violations may be speci?ed after each violation. lnfonnationel factsheets are available on the ODA website at the following link: FOR SALEM OFFICE USE ONLY Est: 80038 LT: 38 ads ID: 3113f2014 3P: 1 1T: 50 IT: 90 Risk FactorsNPI: 13/131205 SEPTICISEWER: FOOD 5V3: ZONING: Violation Numbers: 214 168 164 325 4 Violations Comments: A - o: gelina DeSantis (971) 282-6274 Food Saler Specialist Printed: 3113/2014 Meat Seller Page: 1 2:25:08 PM Firm: SAFEWAY #1935 Phone: (503) 364-4192 Eslab No: 80038 5660 COMMERCIAL ST SE Dare; 3:1 3/2014 SALEM. OR 97302 Food Safety Specialist: Angelina DeSaniis (971) 282-52?4 All Departments Priority Violations These have a direct connection to preventing foodborne illness. FOOD PROTECTION, cross contamination Risk Factor: Violation: Correction: CORRECT BY: 3I13i2014 Protection from Contamination Raw or ready-to eat food is not properly protected from cross contamination. speci?cally: Raw brisket is stored over ready to eat pork. Raw brisket is stored over cooked pork loine and cool-ted ribs. Foods shall be protected from cross contamination during storage. preparation. holding. and display by separating raw animal foods and unwashed produce from readable-eat foods, ready-to-eat raw animal foods (?sh for sushi]. fmits and vegetables, end by separating different types of raw animal foods from each other. if stored vertically, raw animal foods should be stored in ascending order of cooking temperature, with the highest required cooking temperature at the lowest level. Moved at time of Inspection. Legal Reference: OAR 603-025-0030: CLEANING, food-contact surfaces, potentially hazardous foods Risk Factor: Violation: Correction: CORRECT BY: 3H4i2014 Cleaning and Sanitizing Food?contact surfaces used for potentially hazardous foods (timeitemperature control for safety foods) are not cleaned between different raw animal foods, between raw to ready-to-eat foods. or as frequently as necessary, speci?cally: The meat cutting room is maintained at and the equipment is cleaned only In between species and once a day. There is no log or SOP available at the time of inspection indicating the cleaning frequency or what the ambient air temperature is. Food-contact surfaces used for potentially hazardous foods (limeiiemperature control for safety foods) of equipment. containers and utensils shall be cleaned before each use with a different type of raw animal food, each time there is a change from working with raw foods to working with ready?to-eat foods. between uses with raw fruits and vegetables and potentially hazardous foods (timeiiemperature control for safety food). before using or storing a food temperature measuring device. at any time during the operation when contamination may have occurred. and at least every 4 hours, unless the equipment and their contents are maintained in a refrigerated room based on the chart in Chapter 4 4302.11. Surfaces of utensils and equipment contacting potentially hazardous food (timeftemperature control for safety food} may be cleaned at least every 24 hours it: 1 maintained at the temperatures specified under Chapter 3. such as serving containers in salad bars. delis, and cafeteria lines that are intermittently combined with additional supplies of the same food. and 2) that is maintained at the required temperature. Legal Reference: OAR 603-025-0030; 3401.11 Printed: 3i13i201 4 Meat Seller Page: 2 2:25:08 PM Firm: SAFEWAY #1935 Estab No: 80038 Data: 3(13i2014 All Departments These relate to equipment or a procedure that fails to control a risk factor that Priority Foundation Violations contributes to foodbome iilnese. FOOD TEMPERATUREITIME. date marking Risk Factor. Violation: Correction: CORRECT BY: 3I1412014 Legal Reference: Tlmefl?emperature Control for Safety Refrigerated ready-to-eat potentially hazardous food (timeitemperature control for safety food) is not properly date-marked. specifically: Cajun salad dip and snow crab saiads don"t have date marks up front in the diaplay Case that match the date marks in the walk in cooler. its undetermined which dates are correct and it there are different batches. Refrigerated. ready?to-eat potentially hazardous food prepared in the food establishment and held for more than 24 hours must be marked with the date the food shall be consumed. sold. or discarded. The food shall be clearly date marked at the time it is opened. it held for more than 24 hours. Including the date of preparation or opening, food shall be consumed within 7? days if stored at or less. The day the container is opened shaii be counted as day 1. and the date-marked day of disposition may not exceed the manufacturer's use-by date for foods qualifying for exceptions (such as cheddar cheese). A refrigerated. ready-to?eat potentially hazardous food (timei?temperalure control for safety food) ingredient that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or ?rst-prepared ingredient. Food that is frozen shall be merited to indicate the remaining days that the icon may be kept once the product is thawed. OAR 603-025-0030; 3601.17; 3602.12: 21 CFR 110; 21 CFR 133; 21 CFR 131: 21 CFR 114; 9 CFR 31? FOOD SOURCE, shelistock maintaining identi?cation. commingling Risk Factor. Violation: Correction: CORRECT BY: 311 4/2014 Legal Reference: Approved Source Sheilstock tags and records are not maintained as required or sheilstock are commingled with other containers of shetlstock. speci?cally: Shellstock tags are not kept in chronological order and are not marked with the last date sold. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. The date when the last shellshock from the container is sold or served shall be recorded on the tag or label. The identity of the source of sheilstock that are sold or served shall be maintained by retaining shellstoclt tags or labels by keeping the tags or labels in chronological order correlated to the data recorded on the tag or label for 90 days from the date the container is emptied. or if shellstock are removed from the original container. they shall be identi?ed as required above. and shall not be commingled with shellstock from another container with different certi?cation numbers. different harvest dates. or different growing areas as identi?ed on the tag or label, prior to being ordered by the consumer. OAR 603-025-0030; 3?203.12 Printed: 313541014 INSPECTION REPORT Page: 1 235"? PM OREGON DEPARTMENT OF AGRICULTURE FOOD SAFETY DIVISION - 635 CAPITOL STREET NE. SALEM. OR 97301 - PHONE: (503) 988-4720 FAX: (503) 9864729 SAFEWAY #1935 Phone: (503) 364-4192 Estab No.: 80038 5660 COMMERCIAL ST SE Date: 3i'1312014 SALEM. OR 97302 County: Marion Inspection Purpose: Routine Inspection Water system: PUBLIC Food Safety Specialist: Angelina DeSantis Purpose: Routine Inspection (971) 28245274 Persons Contacted: Dave-Store Manager Lisa~Deli Manager Retail Food Establishment This report documents the ?ndings and discussions resulting from today's visit. Any violations observed are listed on the foltowing pagets). Priority violations are identi?ed first, followed by Priority Foundation and then Core violations. Priority and Prion?ty Foundation violations must be corrected immediately. The correction of violations may be speci?ed alter each violation. lnlonnational factsheets are available on the ODA website at the following link: FOR SALEM OFFICE USE ONLY Est: 80038 urn ads ID: 31132014 lP:1 17:50 IT: 120 Risk FactorsNPI: 31312015 FOOD SVS: ZONING: Violation Numbers: 213 405 293 3 Violations Comments: Beemster Vleaskas cheese is given a 4 month shelf life once cut into. Documentation is not available onsite for the extension of shelf life beyond the food code. A 2013 ODA Retail Food code book. signi?cant changes handout and food code preface were left with the facility. i a DeSantis (971)282-6274 Food Safety Specialist ?5ia/w Reoeive'd'By: ngelin Printed: 3i13l2014 Retell Food Establishment Page: 1 2:35:48 PM Firm: SAFEWAY #1935 Phone: {503) 36-4-4192 Estab No.: 80038 5660 ST SE Date; 311312014 SALEM OR 91302 Food Safety Specialist: Angelina DeSantis (971) 282-6274 All Departmants Priority Violations These have a direct connection to preventing foodborne illness. FOOD TEMPERATURE, hot and cold holding Risk Factor: Violation: Correction: CORRECT BY: 3i13!2014 Legal Reference: Timen'emperature Control for Safety Potentially hazardous food (timeltemperature control for safety food} is not maintained at proper hot or cold holding temperatures, or is stored in display cases above the load line, speci?cally: Assorted soft cheeses were measured lntemal temperatures of Cheese island was loaded well over the toad line. Potentially hazardous foods (timeiiemperature control for safety food] shall be maintained at: 1) or above. or 2) at or less [for additional information see the Fact Sheets on Potentially Hazardous Food ii 11 (Cut Lealy Greens) and #12 (Cut Tomatoes) on our website at this link: or 3} roasts cooked to a temperature and for a time or reheated as speci?ed in this Code may be held at a temperature of 54?0 or above. Eggs that have not been treated to destroy Salmonellae shall be stored at Pursuant to OAR Refrigerated food display cases shall not be ?lled above the load line. Agreement for disposition left for cheeses that were distressed. Cheese island had cheeses removed and rearranged. OAR 603-025-0030; 3601.16; 3 501.19; 3403.115); OAR 603-025-0020 (16) These relate to equipment or a procedure that fails to control a risk factor that Priority Foundation Violations contributes to foodbome illness. EQUIPMENT ADEQUACY, sanitizer testing Violation: Correction: CORRECT BY: 3131/2014 Legal Reference: A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions. speci?cally: Produce sanitizer rinse "Ste?lox" does not have test strips onsite to check the concentration. A test kit or other device that accurately measures the concentration in (ppm) of sanitizing solutions shall be provided. OAR 44502.1 4 Printed: $132014 Retail Food Establishment Page: 2 2:35:48 PM Firm: SAFEWAY #1935 Estab No.: 80038 Dale: 3f13l2014 All Departments Core Violations These relate to failure to comply with good retail practices. WASTE MANAGEMENT, covered receptacles Violation: Receptacles for refuse. recyclables and relumables are not kept covered when required. speci?cally: Grease barrels in the ?eecers are not covered once ?lled and are not In continuous use. Correction; Receptacles and waste handling units for refuse. recyclables and returnables shall be kept covered inside of the establishment ifthey contain food residue and are not in continuous use or after they are CORRECT BY: ?lled. Receptacles and waste handling units that are outside of the establishment shall he covered with 3,141,201,; light-?tting lids at all times. Legal Reference: OAR 603-025-0030: 5501.113 State of Oregon Department of Agriculture ?mm ?e FOOD SAFETY DIVISION 635 Capitol Street NE Salem, OR 97301-2532 AGREEMENT FOR DISPOSITION OF PRODUCTS WHEREAS. the State Department. of Agriculture of the State of Oregon has determined that Ur 7? ?i?bn?tdmg - oi subject to the seizure, detention and embargo powers mluc) (type 01' fund; . set forth in ORS 561.605 to 561.630 because said products are Wreu?Q-Tb' rig;- {Lupe/L. and the parties hereto djsirc and Time to the disposition of the above described products by (Descriptitm tit Dismmtitnn rather than by the procedures set forth in the above described statutes, NOW. THEREFORE. the parties hereto agree as follows: (I) The above described products shaii be disposed of as herein described on or before the day of . .. The undersigned owner or person in possessi such products hereby waives any and all procedural requirements of the above cited statutes relative to noticest hearings. directives and orders and any and ail claims against the State Department ot?AgricuIture of the State of Oregon which may arise or be tmcusitmed by the dispositinn of such products herein agreed upon: The above provisions are made and entered into by the parties hereto in consideration ol'each Other. Dated this day MW 20H . STATE DEPARTMENT OF AGRICULTURE Bus. Na ?139.120 3t. 86 Address E,y tie!