Inspection Report

Business Name
Albertson's

Business Address
441 N VAL VISTA DR MESA AZ 85213

Permit Number
FD-00825

Permit Type
Food Establishment - Meat Market

Inspection Purpose
Food Routine Inspection

Inspection Date
8/10/2026

Grade
Not Participating

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. 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/4125/Food-SafetyOperator-Resources. Addl Notes: observed in the meat market fresh seafood case, where all cooked rte trays of seafood salads, assorted trays of cooked shrimps, lobster legs, No use by date available for the cooked /rte tcs food. discussed with meat department manager regarding the on site date marking policy. per manager, employees are supposed to date each rte, cooked seafood on the sheet page affixed to the glass drawers. manager started to fill out the sheet. manager stated, he will provide training to the staff regarding the required date marking provision. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-101.11 (B-E) - Core: Characteristics- Multiuse; Durable, Nonabsorbent, Smooth, Easily Cleanable Addl Notes: in the meat department walk-in cooler, door panels missing, the insulation material exposed. also, the wall poste material directly right-hand side of the walk-in door, twisted/separated from the original installation, creating gaps and penetrations. showed manager. please repair the walk-in cooler door paneling and the adjacent wall. (smooth, easily cleanable panels). Corrective Action: Correct prior to next routine inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: in the front seafood hand washing station, as I attempted to wash my hands, the affluent started to leak onto grounds underneath the p-trap. showed manager. noted the drainage running from the drainpipe to another floor drain in the meat/seafood prep. area. discussed with manager to repair the pipe connections as required. manager has a service order for the hand-washing station, awaiting repair. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-201.16 - Core: Wall and Ceiling Coverings and Coatings Addl Notes: condition of the ceiling panels, walls and wall coving reviewed/showed to manager on duty. observed at multiple area, ceiling panels peeling. also cracked base cove tile, separated from the Frp panels. creating open penetration. please repair the areas shown. please finish panels to smooth, easily cleanable. Corrective Action: Correct prior to next routine inspection.

Violation #: 56

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

6-202.11 - Core: Light Bulbs, Protective Shielding Addl Notes: in the meat /seafood food prep. area. some light shields missing and some cracked. showed manager . please repair or replace as needed. manager will place a work order. Corrective Action: Correct prior to next routine inspection.

Comments/Details

report emailed. status of the repeated risk factor 23, use by date for the rte/tcs reviewed with store and meat manager.
Predefined Comment: No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.