Safeway

Inspector's notes

On sales floor wall cold holding, packaged raw chicken stored over packaged raw pork and packaged raw whole beef stored next to packaged raw ground beef without dividers. Packaged raw chicken was moved to bottom shelf and dividers were added between packaged raw whole beef and packaged raw ground beef. Discussed the importance of proper storage of raw beef, pork, chicken and ground beef products to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At in use 3-compartment sink, quat sanitizer solution with a concentration >500ppm. After several attempts to re-make sanitizer solution, sanitizer was diluted to a concentration of 150-400ppm. Recommended calling chemical company to repair chemical dispenser. Discussed more frequent monitoring of sanitizer solution, especially at start of every day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. On meat case doors, corners of several sliding doors broken with jagged edges. All equipment is to be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Per manager, work orders are in progress for repairs. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use 3-compartment sink, employee washed, rinsed, and sanitized knife in quat sanitizer with a concentration >500ppm. After sanitizer was diluted to a concentration of 150-400ppm, knife was moved back to sanitizer solution to soak in solution minimum 60 seconds. Chemical company was called at time of inspection to repair chemical dispenser. Discussed more frequent monitoring of sanitizer solution, especially at start of every day. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On meat case doors, corners of several sliding doors broken with jagged edges. 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. Per manager, work orders are in progress for repairs. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

On meat case doors, corners of several sliding doors broken with jagged edges. 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.

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. ........At front preparation counter, employee touched clothing, picked box up, then donned gloves to work with raw chicken without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing with manager and 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. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. .............In meat case, seafood salad without proper date mark. Per employee, seafood salad was opened >24 hours. Employee provided open/discard date on seafood salad. Discussed the importance of date marking ready to eat foods if held in establishment >24 hours, with preparation or open date as Day 1 with an additional 6 days for a total of 7 days. :

Core-3-203.11, C: Molluscan Shellfish, Original Container ..........In meat case, two different lots of shellfish stored on same tray. One lot was retained in bag and other lot was loose in tray. The bagged lot of shellfish was removed and stored in walk in cooler. Discussed the co-mingling of raw shellfish is not permitted. Lot separation is critical to isolating shellfish implicated in illness outbreaks and tracking them to their source. Proper identification is needed for tracing the origin and determining conditions of shellfish processing and shipment. If the lots are commingled at retail, traceability is undermined and the root of the problem may remain undetected. If no causative factors are identified in the food establishment, tracing the incriminated lot helps in identifying products that need to be recalled or growing waters that may need to be closed to harvesting. 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 returned from sales floor through swinging door, then began working in meat counter case with same gloved hands. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing after contamination. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source. ........Fresh mussels in meat cold case and in seafood walk in cooler without shellfish tags. At time of inspection, employees unable to located shellfish tags for fresh mussels. Manager voluntarily pulled fresh mussels from cold case and walk in cooler until shellfish tags are located. Provide shellfish tags 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. Correct By: Correct Prior To Reinspection

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. ...........At front cold holding island, packaged raw fish, packaged raw beef, packaged raw chicken, and packaged vegetables stored without separation in case. Dividers were added to separate packages of raw chicken, raw beef, raw salmon, and vegetables. Discussed proper separation of raw proteins to prevent future cross contamination. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces .............At meat cases, accumulation of food debris in door tracks. Clean door tracks of food debris. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: Correct Prior To Next Routine Inspection