Tietz's Piggly Wiggly #335

Year by year

Inspections

1. Jan 7, 2026 Routine · 1 priority, 4 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken tenders and chicken wings in the salad bar are hot held at 103-120°F after an hour.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Chicken was removed and reheated.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Various foods in the deli are improperly date marked. Salads in the case all have the same date and do not match the dates in the coolers, open packages of deli meats have exceeded date marks or do not have date marks. Open bags of deli meat and tuna salad in the deli walkin exceed date mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Deli meats that have exceeded date mark were discarded. Staff will be retrained in datemarking.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the meat department is blocked with a bottle of cleaner and a hose/sprayer and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the meat department.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of deli carts, flour/sugar containers, and exteriors of equipment are soiled with grease and food residues.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture under the produce department sinks, under the saran wrapper in the produce department and under the deli department sinks, is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     TOILET FACILITIES - CLOSING TOILET ROOM DOORS

     Public toilet room doors are not kept closed.

     Correction: Keep toilet room doors closed except during cleaning and maintenance operations.

     Code 6-501.19

2. Feb 4, 2025 Routine · 2 priority, 5 priority foundation, 4 core, 4 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Diced tomatoes and cheese on ice in the salad bar are cold held at 56-58°F after a half hour.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Tomatoes and cheese were put back in the cooler. Discussed the need to have food items completely surrounded by ice to help maintain temperature.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at the mop sink and the faucet under the meat department 3 compartment sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation

     THAWING

     3 whole turkeys are being improperly thawed by in standing cold water, water must be running.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Many foods in the deli walkin are dated with an 8 day shelf life.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in the deli meat case, veggie cooler, and yogurt cooler measuring ambient air is not accurate to ± 3°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation Repeat

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Men's and women's employee bathrooms do not have hot water.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Deli and meat department handwashing sinks are blocked with buckets and cleaning supplies and are unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Bean and ham soup labeled as misc. is missing ingredients.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Absorbent mesh lining the deli shelves is not corrosion resistant, nonabsorbent, and smooth.

     Correction: Remove absorbent mesh.

     Code 4-101.19

   • Not serious Core Repeat

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture on the wall under the sinks in the deli is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors under the milk in the dairy walkin are lined with soiled cardboard and plastic trays lined with paper that are stuck to the floor and deli floors under equipment are soiled with grease, dirt and food residues.

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

     Code 6-501.12

3. May 10, 2024 Routine · 1 priority, 5 priority foundation, 4 core, 3 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Uncooked brats stored over fully cooked ham.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Repeat

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete. Employees are not entering the date and time the equipment is cleaned.

     Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B).

     Code 3-203.13 (B)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink in the men's and women's employee bathroom is at 62°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Deli handwashing sink is blocked with a bucket of spoons and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in the cake decorating area for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Deli shelves are lined with absorbent mesh.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the walkin dairy cooler floor is layered with dirty cardboard used to soak up drips and spills and there are multiple broken eggs on the floor.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall juncture in under both the deli sinks and the produce sinks is not coved.

     Correction: Provide base coving.

     Code 6-201.13 (A)

   • Not serious Core Repeat

     DRYING MOPS

     Mops stored in the mop sink room by the public bathrooms are laying in the buckets, not hung up to dry.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16

4. Jun 26, 2023 Routine · 2 priority, 3 priority foundation, 5 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Cube steaks were stored above pre cooked brats. Ground meats were stored above whole muscle cuts

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cream cheese is dairy cooler was 50 deg F. Sliced cheese was 45 deg in salad bar.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete.

     Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B).

     Code 3-203.13 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Several items in the deli were improperly datemarked. The first day must be counted as Day 1. Please refer to fact sheet.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - LOCATION AND PLACEMENT

     The cake decorating station lacked an approved handwash sink.

     Correction: Relocate or provide a handwashing sink to facilitate handwashing by food employees.

     Code 5-204.11

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch in deli while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The metal racks in the produce walkin are in poor condition and should be replaced..

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Many refrigeration units through the store are not equipped with an integral or permanently affixed temperature measuring device that is easily visible.

     Correction: Provide an easily visible integral or permanently affixed temperature measuring device in each cooler.

     Code 4-204.112 (B)

   • Not serious Core Repeat

     FLOOR AND WALL JUNCTURES, COVED, AND ENCLOSED OR SEALED

     Floor and wall under deli sinks is in poor condition and lacks base cove.

     Correction: Provide base coving and repair floor and wall surfaces.

     Code 6-201.13 (A)

   • Not serious Core

     DRYING MOPS

     Wet mops are being stored in buckets.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16