Sendiks Food Market

Year by year

Inspections

1. Sep 8, 2025 Routine · 1 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Chili 96F, Broccoli Soup 99F has not cooled to 70 F within the first 2 hours. The facility removed the product to reheat and start the process over.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. The products were reheated and re-cooled in shallow pans.

     Code 3-501.14 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The main kitchen is 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

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The drain for the dishmachine is not maintained in good repair and is backing up on the floor when used.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. The facility will use the 4 compartment sink only until repaired.

     Code 5-205.15 (B)

2. Apr 4, 2024 Re-inspection · No items found

   No violations cited.

3. Mar 27, 2024 Routine · 5 priority, 1 priority foundation, 5 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs received were stored on the pallet over packaged juice. Raw chicken stored over raw bratwurst in the meat prep area. Raw ground beef stored over raw steak in the reach in cooler.

     Correction: Reorganize food storage by cook temperatures. Discussed with person in charge.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Lasagna placed in the hot hold unit in the basement kitchen was temped at 128 F. The lasagna is received frozen-cooked, placed in the oven to reheat to 165 F and then placed in hot holding. The lasagna did not reach 165 F prior to being placed in hot holding.

     Correction: Adjust procedures and methods to properly reheat food. This food was just recently reheated and placed back in the oven for proper reheating.

     Code 3-403.11

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Deli salads in display case is cold held at [45 ]°F. Multiple salads were at 45 F. Feta cheese in olive bar was at 45 F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The facility called for maintenance at the time of the inspection.

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

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Cutting boards and knives in the deli used with time/temperature controlled for safety food is not cleaned every 4 hours. Although the facility stated they wash, rinse and sanitize every 4 hours, employees could not say when it was last completed. Food employees also stated that they take everything to the downstairs kitchen every 4 hours but did not know when it was done last. Additionally, the sanitizer spray bottle was at a concentration of 0 ppm sanitizer and there was not working bucket of with sanitizer for wiping rags.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. When the deli was originally constructed in 2013, this food area had a working commercial dishmachine. It has since been removed and there is no easily accessible warewashing area in the main floor. It is recommended the facility install either a 3 compartment sink or a dishmachine. Otherw

     Code 4-602.11 (C)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     The sanitizer in a spray bottle in the deli area was at 0 ppm. The sanitizer in the 3 compartment sink in the basement was at 0 ppm.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020. The sanitizer in both areas was replaced and is at 400 ppm.

     Code 7-204.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the deli is not accessible when sushi operations are taking place. When the operator is making sushi, it impedes on the ability for a food employee to wash hands.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. The facility stated the sushi operation is being moved to the kitchen downstairs.

     Code 5-205.11 (A) and (C)

   • Not serious Core Corrected on site

     GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES

     Slash resistant gloves are being used when working with ready-to eat foods.

     Correction: Prohibit the use of Slash resistant gloves when working with ready-to-eat foods. Slash resistant gloves may only be used with food requiring further cooking or if working with ready-to-eat foods the slash resistant glove shall be smooth and non-absorbent or are covered by a single-use glove. Food employee was cutting cooked pizza with an exposed cut glove on. When address with person in charge, em

     Code 3-304.15 (B)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

     Bakery from Grebe's is subject to contamination because it was found stored in a container, outside in the garbage area. The bakery is dropped off at night when the store is not open and the person making the delivery does not have access to the building.

     Correction: Remove food items from this area to an area not subject to contamination. Discussed changing the food delivery time for when the facility has employees to take delivery.

     Code 3-305.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The downstairs kitchen has a build up of grease accumulations behind, on and around equipment. The vent hood has not been cleaned by the date indicated on the sticker and there was dripping grease from the front lip of the hood.

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

     Code 4-602.13

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink in the deli.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The physical facilities in the deli area is missing floor tiles from where the dishmachine once was. The cabinetry is missing a door and wood pieces. The handsink in the deli does not have an attached towel dispenser.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code 6-501.11