Safeway
A°Cutting Edge4747 E Elliot Rd, Phoenix 85044
Food Establishment - Meat Market · Permit FD-00561
Score based on 9 scored inspections over the county's rolling 3-year window, weighted toward recent visits. How scoring works
Score over time
Inspection history9 on record
2026
May 22, 2026RoutinecleanA°
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.Inspection report e-mailed. Discussed pending work order for repair of flooring.
Feb 18, 2026RoutinecleanA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
2025
Oct 13, 2025Routine1 priorityall corrected on siteB°
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 training, which resulted in the violation.Of Note: Discussed with PIC 1) reviewed shell stock tags, dating the tag with the last item sold and filing away in chronological order. 2) All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.
Inspector's notes
Observed two different employees wash hands for less than 10 seconds at time of inspection. Also observed employee put on gloves without washing hands. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed with PIC Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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.
May 23, 2025RoutinecleanA+
No County legal action will result from this inspection.This establishment is enrolled in the Maricopa County Environmental Services Cutting Edge Program and is on the Cutting Edge of food safety.
Jan 30, 2025Routine1 priorityall corrected on siteB°
No County legal action will result from this inspection.Of Note: Discussed with PIC to place a sign on the ice machine in the cold room that is used for cold holding/ raw meat display with "Ice not used for human consumption".
Inspector's notes
Observed in the meat market display cold holding unit with raw sushi grade tuna stored above coleslaw. Also observed in the reach in refrigerator storing raw turkey, raw chicken and raw tilapia over ready to eat (RTE) crab legs. Discussed with Person in Charge (PIC) all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC stored all items according to cooking temperatures at time of inspection. Corrective Action: Corrected at time of inspection.
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PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.
2024
Oct 1, 2024Routine1 coreA°
No County legal action will result from this inspection.
Inspector's notes
Observed at hand sinks and the prep sink to either have missing caulking or have separated caulking or organic matter on the existing caulking. Discussed with Person in Charge (PIC) that fixed equipment shall be sealed to create a smooth, cleanable, non-absorbent surface if the equipment is not easily moveable to clean properly. Corrective Action: Correct prior to next routine inspection.
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4-402.11 - Core: Fixed Equipment, Spacing or Sealing-Installation
May 30, 2024Routine2 priorityall corrected on siteC
This establishment received a(n) C Grade and had 2 Priority, 0 Priority Foundation violations on this inspection.Of Note: Discussed with PIC hand wash sinks shall only be used for hand washing and not dumping.Core-2-102.12(A), C: Certified Food Protection Manager>>>Observed no Certified Food Protection Manager (CFM) present at timeof inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection.Report sent via emailOn July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. Weneed 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,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form atthe below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.No County legal action will result from this inspection.Award: C,Signer: Mike Soltis
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee wash hands and then dry hands by wiping hands on chef jacket and they putting on gloves. Discussed with Person in Charge (PIC) and employee that proper hand drying is completed with single use disposable towels. Employee rewashed hands and used paper towel as a drying provision at the time of inspection. PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. 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 employees to be washing hands for less than 10 seconds. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with new single-use paper towel. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of bacteria and contamination. Employees washed hands for full 20 seconds at time of inspection. Correct By: Corrected At Time Of Inspection
Mar 7, 2024Routine1 priorityall corrected on siteB
This establishment received a(n) B Grade and had 1 Priority, 0 Priority Foundation violations on this inspection.A pattern of non-compliance is developing for Priority violation # [13], [3-302.11 (A1-2)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, which resulted in the violation.Report sent via emailOn July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. Weneed 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,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)If you need to update your email address and/or other contact information, please submit an administrative change request form atthe below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.No County legal action will result from this inspection.Award: B,Email Sent: CHECKED,Food Manager Licenses: 1,Number of Employees: 1,Review Complete: CHECKED,Review Notes: DC-CR-missing LTI comment, added.,Signer: Holly Prater
Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. >>>Observed raw chicken packages above raw beef steaks on a speed rack in the cold room. Meat market employee switched product levels at time of inspection according to cook temperatures and placed the chicken on the bottom shelf. Discussed with PIC vertically separate raw animal proteins according to the cooking temperatures; the raw animal proteins that must be cooked to the hottest temperature must be stored below the raw animal proteins that don't need to be cooked to as hot a temperature. Ready to eat foods must always be stored above or next to raw animal food. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection
2023
Nov 1, 2023Routine1 priorityall corrected on siteB°
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.No County legal action will result from this inspection.Report emailedFood Manager Licenses: 1,Award: Not Participating,Signer: Mike S
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. Observed Raw bratwurst over raw salmon in the double door reach-in cooler. Observed steaks over ready to eat packaged hams in meat market walk-in. Meat market manager switch product levels at time of inspection according to cook temperatures and ready to eat at the highest level. Correct By: Corrected At Time Of Inspection
Data from Maricopa County Environmental Services public records, last checked Jul 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →