Albertson's

Inspector's notes

Observed several packages of cooked shredded chicken in ROP packaging sitting in the sink with an internal ambient temperature of 78ºF. Per staff present, chicken was thawing since the morning four hours prior and were pending preparation. Discussed ensuring that food is returned to refrigeration if items cannot be immediately prepped after the thawing process. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various chicken tenders in right side of hot holding case holding at 115-121*F. Chicken was made and placed into hot holding 1 hour prior to the time of inspection. Per kitchen staff, heating elements were accidentally turned off. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection and heating elements were turned on. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed two in use deli slicers without indication on when last cleaning and disassembly had occurred. Both deli employees had no indication on when slicer was last cleaned. Slicers dissembled and cleaned at time of inspection. Rotation of cleaning must be done every 4 hours. Correct By: Corrected At Time Of Inspection