Inspection Report

Business Name
Safeway

Business Address
4747 E GREENWAY RD PHOENIX AZ 85032

Permit Number
FD-52429

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
10/2/2023

Grade
C

Priority Violation
2

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing.

Observed that no paper towel were present in the hand washing sink in the back room of the deli. All handwashing sinks must be stocked with approved hand drying provisions at all times. The PIC filled the paper towel dispenser at the time of this inspection.

Correct By: Corrected At Time Of Inspection

Violation #: 11

Description: Food Obtained from Approved Source

Comments:

Correct By: Corrected At Time Of Inspection

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 that the in-use sanitizer basin in the 3 comp sink tested at 0ppm for sanitizer. All wares must be cleaned using a 3 step wash, rinse, and sanitize procedure. The sanitizing step , using QAT sanitizer, must test between 200ppm and 400ppm. The PIC drained the sink and had it refilled with sanitizer at the proper concentration.

Correct By: Corrected At Time Of Inspection

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 that the floor drain under the 3 comp sink was overflowing onto the deli back room floor and to the central floor drain, which was not draining properly, causing waste water to pool on the floors. Also the drain under the sushi prep sink, which in part of the same system, was not draining properly causing waste water to pool on the floor of the of the sushi area floor. Plumbing systems are required to to to be maintained free of serious maintenance problems caused by improper repair or maintenance of any portion of the plumbing system which may result in potential health hazards, such as cross contamination, backflow, or leakage. These conditions may result in the contaminations of food, equipment, utensils, linens or single service articles. It may contribute to obnoxious odors or nuisances and can affect the operation of warewashing equipment or other equipment that depends on sufficient volume and pressure to perform intended functions. Also observed that drain pipes in multiple locations were not suspended the required1 inch above the level of the drain. The PIC called for plumbing repair at the time of this inspection. Will reinspect within 3 days.

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation violations on this inspection.

No County legal action will result from this inspection. Report emailed.

Award: C,Signer: Johnny Rybacki

"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.