Safeway

Inspector's notes

Observed high temperature dishwasher unable to fill and run at the time of inspection. Per PIC, dishwasher has hard water build up on sensor and needs to be repaired. 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. Discussed with PIC maintaining high temp dishwasher and monitoring temperatures. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up of encrusted grease deposits on pans used as a food contact surface stored as clean in bakery. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. PIC instructed employees to properly wash, rinse, and sanitize pans at the time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed high-temperature dishwashing machine in the bakery back-of-house to have a maximum temperature of 147.7°F as measured on a calibrated min/max thermometer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must 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. Had PIC call to have machine serviced and instruct employees to sanitize wares in the 3-comparment sink until machine is fixed. 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. Discussed implementing a temperature log with daily temperature checks to ensure that the dishwashing machine reaches proper temperatures for sanitizing wares. Corrective Action: Corrected at time of inspection. Repeat Violation: 3rd consecutive violation.

Inspector's notes

Observed high-temperature dishwashing machine in the bakery back-of-house to have a maximum temperature of 154°F as measured on a calibrated min/max thermometer. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must 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. Had PIC call to have machine serviced and instruct employees to sanitize wares in the 3-comparment sink until machine is fixed. Discussed implementing a temperature log with daily temperature checks to ensure that the dishwashing machine reaches proper temperatures for sanitizing wares. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed establishment to be absent of any temperature measuring devices to check temperature of high temperature warewashing machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection on 01/23/2025. Corrective Action: Correct prior to re-inspection on 01/23/2025.

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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 that the hot water sanitizing dishwasher in the bakery had a maximum temperature of 157.1F measured with a calibrated min/max thermometer. The minimum temperature required to properly sanitize wares is 160F. The PIC called for service at the time of this inspection and staff will sanitize wares in the 3 comp sink until the dishwasher has the proper temperature for sanitizing. Correct By: Corrected At Time Of Inspection