Belleville Piggly Wiggly

Year by year

Inspections

1. Jul 8, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

2. Jun 26, 2025 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     1. Sink in deli area near warewashing sinks is slow to drain.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     In deli area, floor around fryers is greasy. Dry storage area floor is dirty. In produce area, floor under sinks is unclean and door between walk-in cooler and meat cooler. In milk cooler, dry crusted milk is observed on floor, especially under shelving.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     1. Deli/cheese cooler: empty, cups of water throughout cooler mostly <41F, one area, water holding at 46F. 2. Cooked meat cooler: Right side empty, cups of water throughout all under 41F except for bottom holding at 45F. On left side of cooler, warm spots observed, several ring bologna at 52F, several packages of bacon 46-50F. sliced smoked turkey front row 47F. Air of cooler <41F(air). 3. Prepped fruit cooler is empty. Cups of water holding <41F except for top shelf on left side which is 49FF. 4. Corner Produce cooler: Non-TCS whole produce only.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Jun 23, 2025 Re-Inspection · Reinspection Required
   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING - Not Corrected

     1. Sink in deli area near warewashing sinks is slow to drain. 2. No cold water is available at handwashing sink in produce area.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     In deli area, floor around fryers is greasy. Dry storage area floor is dirty. In produce area, floor under sinks is unclean and door between walk-in cooler and meat cooler. In milk cooler, dry crusted milk is observed on floor, especially under shelving.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     2. Deli/cheese cooler: cooked chicken 47F, coleslaw 48F, fresh mozzarella 51F, ricotta 48F, hummus 45F, coleslaw 47F, cheese curds 50F. 3. Cooked meat cooler: salmon 45F (should be <38F according to packaging), salami 58F, bologna 48F. Mostly top shelf, items on outer edge. Air of cooler <41F(air). 4. Prepped fruit cooler left, cut melon 51F, 47F. 4. Corner Produce cooler: cut half & quarter melons 50F, 47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Jun 18, 2025 Pre-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     1. In deli area meat/cheese slices stored in have food particles around blade. 2. In meat department, meat grinder in walk-in cooler that was signed off for cleaning after last use has raw meat residual around attachment points.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Employees described cleaning deli slicers with sanitizer only every hour. PIC described using soap and then sanitizer without rinse step.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Several deli meats such as bologna, summer sausage, hard salami stating "keep refrigerated", and turkey breasts being cold held in deli case and walk-in cooler have a datemark that exceeds 7 days. Product sell by dates are inconsistent.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     1. Sink in deli area near warewashing sinks is slow to drain. 2. No cold water is available at handwashing sink in produce area.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink in men's restroom, in deli area near entrance, and in produce area.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available in produce area.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     In deli area, floor around fryers is greasy. Dry storage area floor is dirty. Floor under raw chicken shelf is wet and soiled. In produce area, floor under sinks is unclean and door between walk-in cooler and meat cooler. In milk cooler, dry crusted milk is observed on floor, especially under shelving.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - FOOD SURFACES

     In produce area, PIC described using water and soap to wash dishes in the 2-compartment produce sink. There are no designated warewashing sinks available in this department.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1. Deli salad case: coleslaw 46F, chicken salad 45F, mac n' cheese 45F, chicken salad 45F, beet salad 47F, bean salad 46F. 2. Deli/cheese cooler: cooked chicken 47F, coleslaw 48F, fresh mozzarella 51F, ricotta 48F, hummus 45F, coleslaw 47F, cheese curds 50F. 3. Cooked meat cooler: salmon 45F (should be <38F according to packaging), salami 58F, bologna 48F. Mostly top shelf, items on outer edge. Air of cooler <41F(air). 4. Prepped fruit cooler left, cut melon 51F, 47F. 4. Corner Produce cooler: cut half & quarter melons 50F, 47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for cheese curds sold at room temperature. Cheese curds dated for discard 6/17 were previously stored at room temperature and were located in produce cooler in display basket.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19