Inspection Report

Business Name
Safeway

Business Address
17230 W Peoria AVE Surprise AZ 85388

Permit Number
FD-88688

Permit Type
Food Establishment - Bakery

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 of the Bakery area. The following items were discussed:
1). Stainless caps will be siliconed in. File off sharp corners
2). Proofers and ovens will be flashed off at the wall junctures east and west and at the top
3). Provide backflow protection for the following equipment pieces connected to the water supply.
i). Reduced Pressure Principle Backflow Valve (RP) or Spill Proof Pressure Vacuum Breaker installed 12 inches above the highest point downstream for the Sanitation Station (Not defined in plan).
4). Veggie sink sanitizer dispenser will require an air gap in the backflow housing part of the eductor.
5). Run the water line and chemical line through the sink to the sources and not above. Drill a hole through the stainless.
6). Touch up the silicone on the three compartment sink.
7). Provide missing drain grate under the prep sink.
8). Install cleanout cover over the clean out to the side of bakery freezer.
9). Doorway to storage area is missing an impact door.
10). Back of the bakery, one drain line does not line up with the floor sink, one of the water heater drain pan drains. most likely or condensate.
11). Spill Proof Pressure Vacuum Beaker will be installed upstream of the spray down proportioner. Install 12" above the dispenser.
12). Caulk any holes in the walls where sinks were moved.

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.