Lees Piggly Wiggly

Year by year

Inspections

1. Jun 9, 2026 Routine · 3 priority, 3 priority foundation, 5 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Pork loins in bunker style cooler accross from deli was observed cold held at 47.0°F.

     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)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cut melons and cantaloupe in Produce Bunker style coolers were observed cold held at 47.1 and 43.3°F respectively.

     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)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Old Fashioned Loaf in deli case cooler, has exceeded its date mark and was dated 6/7.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     TOXIC SUBSTANCES - RETAIL STORAGE AND DISPLAY

     Cans of insecticide were observed improperly stored on a retail display shelf above wood chips intended for smoking foods.

     Correction: Store toxic materials below or away from food and equipment.

     Code 7-301.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring food temperatures during cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking methods for temperature control for safety foods are inconsistent in the deli.

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

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Produce bunker style coolers are not sufficient in capacity to cold hold foods at temperatures below 41F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sugar, powdered sugar, cinnamon sugar, and two different cereals used for toppings on donuts in the bakery, were observed stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Bakery, deli, and meat products, packaged in the retail food establishment, are missing the name of the food establishment and the address of the food establishment, on the food product label.

     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

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Deli case and several open air coolers are not equipped with an integral or permanently affixed thermometers.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Bottom shelves of the deli slicer table, are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The deli cold case door tracks are not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

2. Apr 30, 2025 Routine · 2 priority foundation, 1 core
   • Not serious Priority Foundation Corrected on site

     THAWING

     Shrimp and salmon thawing in unapproved sink, going forward shrimp and salmon will be thawed in the walk in cooler in the meat department.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The handwash sink in the deli was block with a cart of pans, keep handwash sink accessible at all times.

     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

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the walk in freezer needs to be thorughly cleaned.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

3. May 21, 2024 Routine · 3 core
   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Identify what ingredients are in the storage bins in the kitchen.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Do not use plastic bows to dispense ingredients from storage bins, provide scoops.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The deli display case needs cleaning to remove food debris in the tracks of the sliding doors.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

4. May 9, 2023 Routine · No items found

   No violations cited.