Safeway

Inspector's notes

***Second Consecutive Violation*** At in use high temperature warewashing machine, at dishware surface, final rinse reading of 140*F (on outside of unit) and no color change to temperature dot, after several cycles. High temperature warewashing machine was turned off then turned back on. After two cycles, and machine set to "2 minutes", final rinse with color change to temperature dot and 182*F reading on outside of unit. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature is to reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

At hot line, employee moved glasses on and off face several times, touched apron several times then assisted customer with food without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use high temperature warewashing machine, at dishware surface, final rinse reading of 150*F after several cycles. High temperature warewashing machine was placed out of service and repair company was called. 3-compartment sink will be used for all warewashing purposes until machine is repaired. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature is to reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the center vat of the small three compartment sink, observed packages of frozen food (like seafood) thawing in the vat filled with running water and spilling over. A detergent dispenser line was also submerged in the same vat. Maintain separation between chemicals and food items. The thawing process was redirected to the approved food prep sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bagged chicken nuggets/110F in hot case and BBQ bone-in chicken wings/112-122F in the wing bar. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The PIC voluntarily discarded the nuggets held beyond safe time parameters. In the wing bar, it was discovered that the thermostat was not turned on. Per staff, the wings were in the case less than two hours. The thermostat was turned on and the wings were reheated to 165F prior to being returned to the bar. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed roast beef with discard date 8/9 and no datemark on seafood salad held more than 24 hours and prepared from a kit. Staff on site were unsure of the actual dates for these items. All other RTE/TCS foods in the case were datemarked with discard dates. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). The roast beef and salad were voluntarily discarded at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge at the establishment is not a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At the customer self-service wing bar, observed bone-in wings/114-127F, buffalo bone-in wings/111-130F, and salt and vinegar wings/113-130F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation. The chicken improperly hot held was overfilled in the pans, but was still within safe time parameters. It was reheated to 165°F at time of inspection, and staff was instructed to not exceed the fill lines in the pans. Corrective Action: Corrected at time of inspection.

Inspector's notes

In back kitchen, observed about five chemical spray bottles stored on edge of storage rack adjacent and over fryer fillters and food storage packaging/bags. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two bags of frozen cooked meatballs submerged under hot (100F) running water. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Staff adjusted the water temperature at the faucet. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two bags of frozen meatballs being thawed in the ware washing sink. Use the dedicated food prep sink for all food preparation. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot Holding. 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/4618/AMC-Toolbox---Reheating........Observed worker filling retail hot case with pork rib tips/119F. Ensure reheated for hot holding TCS foods reach a minimum of 135F for 15 seconds if the foods are commercially processed and packaged in an approved processing plant. Other reheated for hot holding TCS food should be reheated to a minimum of 165F for 15 seconds. The establishment's reheating temperature log (requiring reheating to 165F) was not noted for the pork tips. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff and a verification breakdown which resulted in the violation. After instruction, staff properly reheated the pork tips. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing.....Observed packages of frozen chicken breasts overfilled in a bowl and not completely submerged under cold, running water while thawing. Ensure entire food package is completely submerged. Correct By: Correct Prior To Next Routine Inspection

Core-3-305.14, C: Food Preparation.......Observed frozen chicken being thawed under running water in the warewashing sink. Use the cleaned/sanitized food prep sink for food preparation to eliminate possible sources of contaminants. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding.......In the service case, observed chicken wings/ 113-119F, breasts/130F, and ribs/122F. Maintain hot TCS food at or above 135F. After discussion with the person in charge, it has been determined that the root cause of the violation was a verification breakdown, which resulted in the violation. The food items were sent to be reheated and the thermostats adjusted on the steam baths. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd