Inspection Report

Business Name
Safeway
Business Address
926 E BROADWAY RD TEMPE AZ 85282
Permit Number
FD-01599
Permit Type
Food Establishment - Retail Food
Inspection Purpose
Food Routine Inspection
Inspection Date
8/21/2025
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed
Cutting Edge Cutting Edge Participant

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed the following packaged time/temperature controlled for safety food items with an internal temperature between 47*F-52*F: cut watermelon, cut cantaloupe, cut honeydew, and yogurt parfait. TCS items were located in front display case closest to store entrance. TCS items above 41*F were located on top/front layer of items, while bottom/rear items were at 41*F or below. Person-in-charge (PIC) states fruit is prepped in back produce room, packaged, cooled in produce cooler, and was brought out once cooled to 41*F approximately 2-3 hours prior. PIC relocated all TCS foods improperly cold held 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. PIC states unit will be adjusted to a cooler setting. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed mop sink in back of store with hose connection rusted to faucet. Also observed wall support disconnected to faucet and right escutcheon plate disconnected from wall. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair and recaulk plate prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.
This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Report emailed. **Discussed storage of chemicals/toxic substances with PIC, ensuring they are kept separate from food, food-contact surfaces, and clean linens. **Observed Pressure Vacuum Breaker (PVB) connecting faucet with an atmospheric vacuum breaker and chemical dispenser in produce cooler. PVB was observed installed directly next to chemical dispenser. PVB should be installed at least 12 inches upstream from chemical dispenser to account for any pressurized non-potable water from entering the water supply. Discussed with PIC adding piping extensions to extend PVB further up wall, or chemical dispenser down wall.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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