Safeway

Proper Hot Holding Temperatures

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: Observed fried chicken in front hot holding display case with internal temperatures 122*F-129*F. PIC stated chicken was cooked at 2pm (1.5 hours prior). Informed PIC on overfilling hot holding bins. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were reheated to 165°F at time of inspection. After discussion with the person in charge, it has been determined that the root cause of the violation was a staff training issue, which resulted in the violation. Corrective Action: Corrected at time of inspection. Repeat violation: second consecutive

FD-00694

Certified Food Protection Manager

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no Certified Food Protection Manager at facility at time of inspection. 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.

FD-01028

Certified Food Protection Manager

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no Certified Food Protection Manager at facility at time of inspection. 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.

FD-00694

Adequate Handwashing Sinks, Properly Supplied and Accessible

6-301.12 - Priority Foundation: Hand Drying Provision. 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. Addl Notes: Observed no paper towels in holder at hand sink in back dishwashing area next to 3 compartment sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

FD-00694