Inspection Report

Business Name
Glendale Seafood Supermarket

Business Address
5127 W GLENDALE AVE GLENDALE AZ 85301

Permit Number
FD-44801

Permit Type
Food Establishment - Meat Market

Inspection Purpose
Food Routine Inspection

Inspection Date
4/4/2024

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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 shellfish including oysters and clams being sold in the cold display case in the seafood section. Tags were maintained onsite but only thrown in a box, unsorted. All tags should be organized chronologically. Develop a method to maintain tags in chronological order and ensure all tags are physically dated with the day the last oyster or clam was sold from that batch.

Correct By: Correct Prior To Reinspection

Violation #: 47

Repeat Violation

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

Comments:

Core-4-501.12, C: Cutting Surfaces. Observed cutting boards throughout the seafood room and on the meat cutting tables heavily stained and scored deeply. Ensure cutting boards are replaced or resurfaced often enough to prevent the board surface from becoming difficult to clean thoroughly.

Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law. Observed three compartment sink with leaking faucet in the seafood department with flex piping being used to divert drainage away from a clogged floor sink to a floor sink near the crab tanks. Also observed leaking backflow device above the three compartment sink, which is missing a drain pipe. In the back meat cutting room floor sink is draining slowly and prep sink faucet is detached. Complete the following items prior to Reinspection on 4/15/24;

*Have backflow device in seafood area above prep sink repaired/replaced, tested and tagged

*Put drain pipe back on seafood prep sink and ensure sink is fully functioning and draining

*Unclog floor sink between the seafood prep sink and three compartment sink

*unclog floor sink in the meat cutting room for faster, adequate drainage

*Reinstall faucet on meat room prep sink and repair seafood three comp. sink faucet.

*Remove flex pipe from seafood three compartment sink and ensure drainage occurs only to the floor sink between the prep sink and three compartment sink.

*Ensure there are no leaks in any sink basins or drainpipes, especially seafood three compartment sink. Remove plastic or tape being used to stop leakage.

Correct By: Correct Prior To Reinspection

Comments/Details

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.
Emailed inspection report.

REINSPECTION TO OCCUR ON 4/15/24

Core-2-102.12(A), C: Certified Food Protection Manager. No certified food manager certificate available at time of inspection. Obtain certified food manager certificate and maintain onsite at all operating times. 2nd consecutive. Correct prior to next routine inspection.
The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
- Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
- Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
- Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.

Award: B,Embargo Lbs: 0,Signer: david Le

"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.