Inspection Report
Safeway
1159 W CHANDLER BLVD CHANDLER AZ 85224
FD-04240
Food Establishment - Eating & Drinking
Food Routine Inspection
9/21/2026
D
3
Re-inspection required
Violations
Violation #: 21
Description: Proper Hot Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding.
Addl Notes: At the deli hot case, observed an ambient air temp of 95*F below the pans of food and 101*F above the foods when measured with a min/max thermometer. Inside the unit, observed various preparations of chicken holding between 96-130*F when measured with a probe thermometer. Upon further inspection, PIC found that the unit had not been turned on at the dial. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, the foods inside the hot case had been cooked from raw less than 2 hours prior. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.
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 an ambient air temp of 40*F and 43*F in multiple areas of the deli cold case when measured with a min/max thermometer. Inside the cooler, observed various deli salads (potato, pasta, fruit, kale), marinated mushrooms and marinated feta, deli cheeses and deli meats with internal temperatures ranging from 46-48*F when measured with a min/max thermometer. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. PIC stated the deli case would not be used for TCS foods unit repairs are completed. Discussed with PIC that there is not a ambient temperature thermometer that is easily accessible to employees to verify cold holding temperatures. Units are equipped with remote monitoring systems that do not have a readout. Employees are not notified of temperatures unless an alarm is sent. Advised PIC to ensure that the thermometer is placed in an area that is representative of where TCS foods are stored. Corrective Action: Corrected at time of inspection.
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed an ambient air temp of 40*F and 43*F in multiple areas of the deli cold case when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 46-48*F when measured with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-202.13 - Priority: Backflow Prevention, Air Gap
Addl Notes: No air gap or backflow present for the garden hose and sprayer stored inside the 3 comp sink rinse basin. Observed a Y-valve installed upstream from the 3 comp sink chemical dispenser to supply the spray hose and cleaning chemical dispenser. 3 comp sink is equipped with a spray head with an air gap that the PIC stated was underpowered. PIC stated the sprayer is used to pre-rinse dishes. All plumbing must be maintained in good repair at all times. Discussed with PIC that an air gap is required for hoses or an appropriate backflow for high risk applications such as a reel hose downstream from a RPZ. Provided guidance documents. PIC had the hose disconnected at the time of inspection. Corrective Action: Corrected at time of inspection.
Comments/Details
No County legal action will result from this inspection.
After discussion with the person in charge, it has been determined that the root cause of the violation was verification breakdown, which resulted in the violations.
"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.
| 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.