Safeway

Inspector's notes

At in use 3-compartment sink, no detectable quat sanitizer solution from dispenser. After initial discussion with employee, sanitizer dispenser stopped working earlier in day and after continued discussion, employee stated chemical dispenser has not been operating correctly for several days. Discontinue use of chemical dispenser at 3-compartment sink and use floor chemical dispenser for filling of sink basin. Quat sanitizer was confirmed at 200ppm from floor chemical dispenser. Discussed more frequent monitoring of sanitizer solution when warewashing, especially at start of day and after periods of heavy warewashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On meat cases, doors with cracks, pieces of plastic missing, and in one door, water trapped between two panes of glass on door. Repair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On meat cold cases, doors (glass, handles, tracks) with accumulation of food residues. Maintain clean. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On meat cases, doors with cracks, pieces of plastic missing, and in one door, water trapped between two panes of glass on door. Repair. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At meat service counter, employee returned from sales floor with disposable glove over cloth glove, washed hands with gloves on, then handled raw meat for customer. Instructed employee to remove gloves, wash hands, and don new gloves to continue with tasks. 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. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses quat sanitizer for warewashing. Unable to locate quat test strips for monitoring of sanitizer solution concentration. Quat test strips were provided at time of inspection. Maintain appropriate test strips for use at all times. Corrective Action: 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. ..........At front of store near produce, in self service cold holding bunker, packaged raw meats with temperatures of 50*F. Per manager, packaged raw meats were in cold holding bunker within normal time parameters. Front row of packaged raw meats were moved to meat walk in cooler to rapidly cool back down to the proper cold holding temperature. On top shelf in cold holding bunker, packaged vegetables were re-arranged to allow for better air flow. After 30 minutes, case temperature had dropped down to proper cold holding temperature. Ensure vents are not blocked at top of unit to allow for proper air flow. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ............In meat preparation area, employee touched clothing, then donned used gloves to work with re-packaging of raw chicken, without a handwashing and use of new gloves. Employee removed gloves, washed hands, and donned new gloves to continue with task. Discussed the importance of proper handwashing and glove usage when handling open food. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff (a verification breakdown), which resulted in the violation. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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. ...........In small seafood walk in cooler, packaged raw chicken in boxes stored over packaged raw pork in boxes. Packaged raw chicken in boxes were moved to bottom shelf to prevent future cross contamination. On sales floor, at wall cold meat case, packaged ready to eat ham stored next to packaged raw protein and at front of store in island cold case, packaged raw chicken stored over packaged raw beef and packaged raw salmon and next to packaged fresh vegetables without dividers. At wall cold meat case and island cold case, dividers were provided to separate raw and ready to eat foods. Discussed proper storage of raw vs ready to eat foods to prevent future cross contamination. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff (a verification breakdown), which resulted in the violation. Correct By: Corrected At Time Of Inspection

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. ............Employee went through swinging doors to sales floor to fix signage in cold case, then returned to cut room, and donned disposable gloves over cloth gloves without a proper handwash. Instructed employee to remove both gloves, wash hands, and don new gloves to continue with task of handling meat. Discussed the importance of proper handwashing and gloves usage with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, a verification breakdown, which resulted in the violation. Correct By: Corrected At Time Of Inspection

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...........In meat cold case, open dish of poke stored over open dish of cooked seafood salad. Poke was moved to shelf below cooked seafood salad. Discussed proper storage of raw and ready to eat foods to prevent future cross contamination. (A) FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff, a verification breakdown, which resulted in the violation. Correct By: Corrected At Time Of Inspection