Inspection Report

Business Name
Safeway

Business Address
810 E Glendale AVE Phoenix AZ 85020

Permit Number
FD-03797

Permit Type
Food Establishment - Meat Market

Inspection Purpose
Food Routine Inspection

Inspection Date
5/9/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source.

Observed oyster shellstock tags with no date marking to indicate when the last oysters from each container was sold. Observed oysters from different containers comingled in the display case. The person in charge stated SOPs would be reviewed with employees that handle the oysters. Discussed he date when the last Shellstock from container is sold or served shall be recorded on the tag or label, and to ensure Shellstock from one tagged or labeled container are not commingled with Shellstock from another container with different certification numbers, different harvest dates, or different growing areas.

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency. 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 the meat saw and other food prep equipment behind the meat counter with food debris. The person in charge stated the equipment is cleaned once per day at the end of the night. Ambient temperature of the food prep area was 57F -61F and the fans were dispensing air with temperature of 55F. The food prep area with the meat saws is not an enclosed area, it is an open space directly behind the meat counter. Discussed equipment food-contact surfaces and utensils are to be cleaned throughout the day at least every 4 hours when temperature is above 55F. If maintained in a cold room with temperature of 41F or less then every 24 hrs. The person in charge proceeded to clean the meat saws and food equipment at the time of inspection.

Correct By: Corrected At Time Of Inspection

Comments/Details

This establishment is on the Cutting Edge of food safety and was awarded an “B” grade.

This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.

No County legal action will result from this inspection.

Inspection report delivered via email.

Food Manager Licenses: 1,Award: B,Signer: Gregory Rubalcuba

"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.