Abby County Market

Year by year

Inspections

1. Jun 5, 2026 Routine · 5 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employees observed frosting donuts and slicing bread (ready-to eat foods) with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Foods in the hot bar and deli hot case were observed hot held at temperatures under 135°F

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

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     German potato salad in the deli salad case was observed cold held at 47.3°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

     DATE MARKING - DISPOSITION

     Meatloaf in the Deli Walk-in Cooler has exceeded its date mark (5/30).

     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

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Deli slicers, used with time/temperature controlled for safety food, are not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring food temperatures during hot and 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 Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Fosting topings for donuts 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

2. Oct 14, 2024 Re-inspection 2 · No items found

   No violations cited.

3. Aug 21, 2024 Re-inspection · 1 priority, 4 priority foundation, 6 core, 6 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw meat products observed stored directly above non-raw foods in deli walk-in cooler.

     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)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     Handwashing activities of employees not being monitored in produce department. Handwash sink blocked by product and racking. No soap present.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to correct known and well-documented issues with handwashing practices, storage of raw food items, or proper cleaning of food preparation and storage areas.

     Correction: The person in charge shall provide food safety training to employees on said topics.

     Code 2-103.11 (N)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Produce processing room handwash sink not accessible with cases of produce and crates surrounding it, with unused racking on top of the sink.

     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 Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

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

     Code 6-301.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

     Numerous fresh produce items in contact with water from leaking cooling unit. Other produce items found sitting in pooled water on storage rack shelving as a result of items thawing above.

     Correction: Remove and discard potentially contaminated food.

     Code 3-303.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Significant leak from cooling unit in produce walk-in cooler creating pool of standing water. Water being tracked through department as people work. Produce walk-in cooler racks harbor water that does not dry and becomes trapped between the absorbent shelf material and product packaging. The meat department walk-in cooler has an active leak from a cooling unit onto the floor creating a pool of standing water. In the bakery department cake topping ingredients are stored in containers next to a handwash sink such that water from handwashing activities splashes onto the containers.

     Correction: Leaks must be contained until a permanent repair is complete. Place a container to catch the water and prevent pooling on floor. Empty daily or more frequently as necessary. Move product away from areas of splash to avoid creating cross-contamination points on product cases and non-food contact surfaces such as shelves/racks.

     Code 3-305.11 (A) (2)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Food items in deli walk-in cooler observed stored in previously-used retail food containers and are not approved for food storage or multiple uses.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Retail food product containers not designed for repeated washing or long-term use observed being reused for storage of other foods.

     Correction: Replace single-use containers with restaurant-grade containers (NSF/ANSI approved).

     Code 4-502.13 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Numerous nonfood-contact surfaces were found in an insanitary condition. Storage areas below and in back of the main deli case contain excess food debris accumulations. Deli storage shelves contain excess food debris and significant amounts of duct tape and adhesive residue that causes food, dirt, and dust to stick to surfaces. Produce and meat walk-in coolers have pools of standing water on floor. Water accumulations on produce racks cause moisture to become trrapped under product. Produce walk-in cooler cooling unit fan covers covered with dust.

     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

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Rear of deli case, packaging storage shelf, deli floors, and deli area storage shelves for clean wares heavily soiled with food debris, food residue, and grime as a result of infrequent cleaning and unapproved use of duct tape that leaves an adhesive residue to which dirt and food pieces become stuck and are not easily removed.

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

     Code 4-602.13

4. Jul 11, 2024 Routine · 2 priority, 5 priority foundation, 3 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Bag of raw ground pork in direct contact with tray of ready-to-eat barbecue chicken in bakery/deli walk-in cooler. Shell egg containers (3) found stored directly over containers of potato salad (4).

     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

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Sanitizer dispenser for deli warewashing sink found not to be dispensing sanitizer (0 ppm measured).

     Correction: Manually mix sanitizer per manufacturer's directions until dispenser properly repaired/adjusted. Use test kit to ensure proper concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     Staff is not monitoring sanitizer concentration in the establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Date-marking missing for a number of non-shelf stable food items that require it, including a container of cooked mixed vegetables, chili with beans, a bag of bulk raw ground beef, two trays of barbecue chicken, and a tub of fish filets. Additionally two items had past-due date-marks, including containers of shredded chicken (6/08) and pickles (6/29).

     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

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Produce processing room handwash sink not accessible with cases of produce and crates surrounding it, with unused racking on top of the sink.

     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

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwash sink in deli area being used for food-prep activities, with pieces of meat and residue observed in sink.

     Correction: Only use a designated handwash sink for handwashing activties. If wanting to use for food-related purposes then you may remove handwash sign, and only use for food prep.

     Code 5-205.11 (B)

   • Not serious Priority Foundation Repeat

     HANDWASHING CLEANSER AVAILABILITY

     Hand soap not available at produce department handwashing sink.

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

     Code 6-301.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Significant leak from cooling unit in produce walk-in cooler creating pool of standing water in middle of room and was observed to be contaminating some product packaging in close proximity as well as shelving for food product. Water being tracked through department. The meat department walk-in cooler has an active leak from a cooling unit onto the floor. Meat processing room has drip near center of room as well. In the bakery cake topping ingredients are stored in containers next to a handwash sink such that water from handwashing activities splashes onto the containers.

     Correction: Leaks must be contained until a permanent repair is complete. Place a container to catch the water and prevent pooling on floor. Empty daily or more frequently as necessary. Move product away from areas of splash to avoid creating cross-contamination points on product cases and non-food contact surfaces such as shelves/racks.

     Code 3-305.11 (A) (2)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Retail food product containers not designed for repeated washing or long-term use observed being reused for storage of other foods such as macaroni and cheese, ranch dressing, shredded cheese, feta cheese, and black olives.

     Correction: Replace single-use containers with restaurant-grade containers (NSF/ANSI approved).

     Code 4-502.13 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Numerous nonfood-contact surfaces were found in an insanitary condition including the storage areas below and in back of the front deli case with excess food debris build-up, deli storage shelves with food debris and significant amounts of duct tape and adhesive residue, backsplash at deli warewash sink and faucet handles with residue build-up, bakery/deli walk-in cooler wire racks with food debris, residue, tape, and mold formations, standing water in produce cooler, and produce walk-in cooler cooling unit fan covers covered with dust.

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

     Code 4-601.11 (C)