Inspection Report

Business Name
Safeway

Business Address
17230 W Peoria AVE Surprise AZ 85388

Permit Number
FD-88685

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Review Inspection

Inspection Date
10/3/2023

Grade

Priority Violation
0

Inspection Status
Completed

Cutting Edge Cutting Edge Participant

Comments/Details

Pre-final walk through for the deli. The following items were discussed and noted:
1). Coved stainless base will be installed along the front of the deli freezer and chicken cooler. Also to to the sides of the doors.
2). Chicken cooler will be flashed to the wall on the south side. Same for deli cooler if not already done in the corer with the dish washer.
3). All penetrations through the walk-in walls will be filled and finished out. Where possible also caulk inside the electrical conduit to stop migration of moist air into the units. Install escutcheon plates where coming out of the cooler.
4). Hoods will be caulked at the horizontal and vertical wall junctures. Both hoods.
5). Provide backflow protection for the following equipment pieces connected to the water supply. (608.16) 3
ii). RP valve for the Gas Rotisserie Oven (conn. not def), if there is a water connection.
iii). Spill Proof Pressure Vacuum Breaker (SPVB) or RP on the water supply line to the Sanitation Station #26 P2.1. SPVB will need to be installed 12 inches above highest point downstream. As shown in detail 2, P7.1.
iv). RP Valve for the Pitco rethermalizer # 31 P2.1.
v). Not sure what type of connection you have at the Hussmann soup well #53. If there is a submerged inlet into the hot well then install a double check valve upstream (if no chemicals are added to the water. If you do then install a RP valve). You can also re-plumb and install a deck mounted faucet to circumvent the backflow valve requirement.
Install with hub drain assembly and note that the valve(s) will need to be tested and certified before final inspection.
6). Dish wash gutter and sinks will be caulked in at the top wall junctures. Provide a smooth caulk/ silicone line.
7). Where the drain lines enter the floor, fill in and finish out and provide a cleanable surface.
8). One of the floor sinks has been cut in at the top and is starting to rust, repair.
9). The oil recovery tanks will need to be sealed to the floor.
10). Wall penetration of the oil lines to the exterior will need to be sealed up.
11). Wall caps, stainless corners will need to be siliconed in where open.
12). Center wall will need to be cleaned up, on the corner with extra grout and caulk gap between tile and FRP.
13). The drain line on the grab and go will need to transition into a rigid pipe. Lead to the floor sink.
14). Make sure all sprinkler heads, electric conduits etc. are sealed in the walk-ins. Sprinklers should be foamed in.

No County legal action will result from this inspection.
E-mailed report to superintendent.

"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.