Food Facility Details

RALEY'S #228
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Routine Inspection:
1) Facility is clean and well organized.
2) Hot holdings in compliance (>135°F).
3) Food Manager's Cert & Food Handler cards up to date.
4) Handwash sinks supplied and accessible.

Green Placard issued on this date.

Please take care to prevent REPEAT VIOLATIONS from reoccurring. Continued REPEAT VIOLATIONS may result in MAJOR VIOLATIONS, Yellow Placard, and additional re-inspection with penalty inspection fee.
06/21/2021: Routine Inspection
Violations:Major - 1
 Minor - 7

1) Observed fluorescent lights in walk-in cooler for butcher area not covered with a shatter resistant container. Please maintain all lights in food storage or preparation area with shatter resistant containers.

1) Observed two holes on the wall in the bakery area near oil tanks. Please maintain wall to prevent any holes.
2) Observed significant food debris accumulation on floors of walk-in freezer for both bakery and deli. Please maintain floors to prevent food accumulation.

1) In soap and dry foods aisle, I observed a can of chicken noodle soap, chicken and wild rice soap and a can of refried beans with major dents on seams. Please check cans for any major dents on seams or rims. Inspector pulled cans from aisle and handed cans to the manager. Per manager an employee walks and inspects the cans multiple times throughout the day. CORRECTED ON SITE.

1) Observed walk-in produce refrigerator ambient temperature at 44°F. Please correct (maintain 41°F or below).
Note: On two separate occasions inspector witnessed walk-in cooler door wide open with no employees around.

1) Observed Deli Employees unaware of proper sanitizing of equipment and utensils. Retrain employees on proper sanitation of equipment and utensils. Employees were unaware when to sanitize meat slicing machine. Inspector witnessed meat slicers being between different meats without sanitizing or cleaning machine between uses. Inspector discussed sanitizing procedures with employees.

1) Observed four separate sanitizer buckets in the deli with quat at 0ppm. Please maintain at 200-300 ppm quat.
2) Observed an employee not sanitizing meat slicer in between separate meats. Please sanitize meat slicer when using different types of meat (beef, lamb, poultry, pork, fish).
3) Observed employee cleaning another meat slicer with sanitizer rag at 0ppm quat. Please maintain sanitizer buckets at 200-300ppm.

1) In the butcher area, ice machine observed with mold accumulating on baffle of machine. Please maintain ice machine to prevent mold accumulation.

Note: No mold observed on ice. Ice is used for fish and shell stock display.

1) Observed various reach-in coolers and walk-in coolers/freezers with no thermometers being used. Please provide a hand held thermometer for every reach-in cooler and walk-in cooler/freezer.

Inspection Memo:

Routine Inspection
• Facility is clean and well organized.
• Cold holdings in compliance (<41°F).
• Hot holdings in compliance (>135°F).
• Food Manager's Cert & Food Handler cards up to date.
• Handwash sinks supplied and accessible.
• Sanitizer buckets in compliance.
• 3 Compartment sinks are clean, organized and in good working condition.

COVID-19 Guidelines
• Facility has prepared and implemented a written Workplace Specific Plan.
• Observed employees wearing face coverings.
• Observed physical distancing and COVID-19 signs posted.
• Observed barriers installed at point of sale.
• Per Plan, high touch areas are sanitized hourly.
• Facility has no seating provided.
• Observed hand sanitizer provided at entrance to facility.
• Employees have been trained on the contents of Plan. Training is documented.
• No-contact shopping is being provided.
12/11/2020: Routine Inspection
Violations:Major - 0
 Minor - 3

Rag used to clean coffee steam wand had to sanitizer solution on it. Keep rags bewteen uses in a liquid solution to sanitize properly.

Thermometers in deli salad cooler were not provided at time of inspection. Cooler is monitored by an external system. Keep some thermometers in the cooler for employees to monitor the ambiant temperature in addition to external system.

Observed white debris build up on walls and cielings in bakery walk in refrigerator "sys 1-49" and "sys 1-16". Clean these areas to prevent contamination.

Inspection Memo:

02/06/2020: Routine Inspection
Violations:Major - 1
 Minor - 2

Sanitizer in three compartment sink was <100 ppm quat. ammonium while employee was washing dishes. Sanitizer was remade during inspection 200+ ppm quat ammonium. Check and change sanitizers often to ensure they are at proper concentration.

Dead cockroach was observed in dry storage area in bakery. Contact pest control for service, provide copy of report to Environmental Health office. No other cockroach or pest activity was observed.

Discontinue practice of stacking raw meat trays. Store so that raw meat does not touch container above.

Inspection Memo:

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