Glendale Seafood Supermarket

Inspector's notes

Observed food debris stuck around the access doors to the meat case. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor sink to the three compartment sink near the front meat counter draining slowly. Currently the three compartment sink near the fron meat display is not being utilized and instead the three compartment sink in the meat cutting room is being utilized instead. Clear drain that the flow of water from the sink is drained adequately and the sink can be utilized if necessary, in the future. Correct prior to next routine inspection.

Inspector's notes

Establishment currently serving Clams, blood clams, and periwinkle sea snails, in a fresh state at the meat case. Tags are available for current product, but no tags were available for any past product. Establishment must maintain all shell stock tags, in chronological order, with the date of the last items sold written on it. These tags must be maintained for a minimum of 90 days. Ensure all tags are kept, dated with sold date, and maintained in chronological order for all three types of shell stock. Shell stock tag filing system must be in place and available for observation prior to reinspection. reinspection to occur on or before August 15th, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment currently does not have a certified food protection manager certificate. Certificate is required and must be maintained onsite at all times of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee cutting meat on the slicer behind the meat market counter. Employee then proceeded to touch his forehead with gloves on. Employee then went back to the slicer to cut more meat. Employee was stopped and asked to remove gloves and wash hands. Discussed when to wash with person in charge. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment currently serving Clams, blood clams, and periwinkle sea snails, in a fresh state at the meat case. Tags are available for current product, but no tags were available for any past product. Establishment must maintain all shell stock tags, in chronological order, with the date of the last items sold written on it. These tags must be maintained for a minimum of 90 days. Ensure all tags are kept, dated with sold date, and maintained in chronological order for all three types of shell stock. Shell stock tag filing system must be in place and available for observation prior to reinspection. reinspection to occur on or before August 15th, 2025. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed soiled and moist flooring in the walk in meat refrigerator. Also observed debris on the racks. Clean and maintain clean. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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. Observed shellfish including oysters and clams being sold in the cold display case in the seafood section. Tags were maintained onsite but only thrown in a box, unsorted. All tags should be organized chronologically. Develop a method to maintain tags in chronological order and ensure all tags are physically dated with the day the last oyster or clam was sold from that batch. Correct By: Correct Prior To Reinspection

Repeat Violation Core-4-501.12, C: Cutting Surfaces. Observed cutting boards throughout the seafood room and on the meat cutting tables heavily stained and scored deeply. Ensure cutting boards are replaced or resurfaced often enough to prevent the board surface from becoming difficult to clean thoroughly. Correct By: Correct Prior To Reinspection,Repeat Violations: 2nd

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law. Observed three compartment sink with leaking faucet in the seafood department with flex piping being used to divert drainage away from a clogged floor sink to a floor sink near the crab tanks. Also observed leaking backflow device above the three compartment sink, which is missing a drain pipe. In the back meat cutting room floor sink is draining slowly and prep sink faucet is detached. Complete the following items prior to Reinspection on 4/15/24; *Have backflow device in seafood area above prep sink repaired/replaced, tested and tagged *Put drain pipe back on seafood prep sink and ensure sink is fully functioning and draining *Unclog floor sink between the seafood prep sink and three compartment sink *unclog floor sink in the meat cutting room for faster, adequate drainage *Reinstall faucet on meat room prep sink and repair seafood three comp. sink faucet. *Remove flex pipe from seafood three compartment sink and ensure drainage occurs only to the floor sink between the prep sink and three compartment sink. *Ensure there are no leaks in any sink basins or drainpipes, especially seafood three compartment sink. Remove plastic or tape being used to stop leakage. Correct By: Correct Prior To Reinspection

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/AMCToolbox---Approved-Source. --- The last date sold is missing from several oyster tags retained from the last 90 days. The oyster tags are also placed in an unorganized container without chronological order. Discussed with person in charge the importance of record keeping and properly maintaining shellfish tags. Reviewed shellfish tag requirements with the person in charge. Ensure the date when the last Shellstock from container is sold/served is recorded on the tag and keep records from the last 90 days in chronological order. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-306.13(A), P: Consumer Self-Service Operations. 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/AMCToolbox---Cross-Contamination. ---Observed an open cooler containing live blue crabs with no barrier and a pair of tongs for customer self-service in the meat department. Requested the person in charge (PIC) remove tongs and place plexiglass barrier back into frame to separate crabs from customers at the time of inspection. Raw, unpackaged animal food may not be offered for consumer self-service. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces. -- Observed several cutting boards in meat department with heavy scoring and discoloration. Please replace prior to the next routine inspection. Ensure cutting surfaces are in good repair and are easily cleanable. Correct By: Correct Prior To Next Routine Inspection