Safeway

Inspector's notes

At warewashing handwashing sink, leak in drain pipe and cold water lever not working properly. Repair handwashing sink. All plumbing is to be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In meat room, employee donned apron, touched hat several times, then went to don gloves to handle fresh shellfish without a proper handwash after contamination. Instructed employee to wash hands and don 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

In meat counter case, fresh mussels without shellstock tag. Two employees unable to locate shellstock tag associated with mussels in case. Fresh mussels were removed for sale. Either provide misplaced shellstock tag or state mussels were discarded before re-inspection. (A) Except as specified under Subparagraph (C) (2) of this section, SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In 3-door reach in refrigerator, packages of raw chicken sausage stored over packages of raw pork sausages. Employee moved raw chicken sausages to bottom shelf to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed peeling paint on wall surface above a preparation area. All floors, walls, and ceilings must be maintained and repaired such that they are smooth and easily cleanable. Refinish as needed. Corrective Action: Correct prior to next routine 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 newest shellstock tags for oysters and mussels filed without last served/sold dates recorded. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Managers were instructed and will train staff in the seafood department. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in refrigerator/49F across from warewashing sink, observed TCS food holding 47-50F including beef flap meat, bratwurst, chorizo, seafood salad, and bacon. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Repair technician arrived at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the refrigerated service case, observed cooked crawdads and crabcakes without datemarks. Per staff, these items are held more than 24 hours. 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). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed peeling paint on wall above tenderizer and slicer. All floors, walls, and ceilings must be maintained and repaired such that they are smooth and easily cleanable. Repair as needed. Corrective Action: Correct prior to next routine 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 leak in drainline beneath the handwash sink in meat rear meat cutting room. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed peeling paint on wall above preparation area and slicer. All floors, walls, and ceilings must be maintained and repaired such that they are smooth and easily cleanable. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed soiled fan guards on evaporator housing. Clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed peeling paint on wall above preparation area and slicer. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed peeling paint on wall above prepartion area and slicer. Observed damaged flooring and some pooling water. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 dried food debris on back side of slicer blade and on the grip. Maintain food contact surfaces clean to sight and touch. 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. Instructed staff to thoroughly clean/sanitize the slicer. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.......In refrigerated case/48F near front entrance, observed raw meat shish kabobs/48-49F. Maintain cold TCS food at or below 41F. 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. Per staff, the shish kabobs had been in the case since the previous evening, and they voluntarily discarded the meat. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. 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......In the meat service case, observed faux succulents (some with peeling, fuzzy surfaces,) in direct contact with unpackaged meat. Ensure all food contact surfaces are smooth and easily cleanable (wash, rinse, and sanitize). The faux plants were immediately removed from contact with the meat. Correct By: Corrected At Time Of Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed......Cracked and damaged base coving. Maintain floor and wall junctures sealed and in good repair. Correct By: Correct Prior To Next Routine Inspection