Piggly Wiggly #355

Year by year

Inspections

1. Mar 17, 2026 Re-inspection · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Baking pans in the deli area are soiled with encrusted food.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     SURFACE CHARACTERISTICS - INDOOR AREAS

     3/17/2026- -Damaged floor tiles observed outside of the deli walk-in cooler. -Deli walk-in cooler floor observed to be unsealed concrete. 2/19/27-Raw exposed wood observed around the mop sink area. -Damaged floor tiles observed outside of the deli walk-in cooler. -Deli walk-in cooler floor observed to be unsealed concrete.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

2. Feb 19, 2026 Routine · 2 priority, 1 priority foundation, 9 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Potato wedges in hot case is hot held at 130°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Wedges reheated to 165 degrees.

     Code 3-501.16 (A) (1)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on deli area prep sink and produce area prep sinks.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Baking pans in the deli area are soiled with encrusted food.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Cup observed to be used as a scoop in box of frozen pees in the deli area.

     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

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep table in the deli area.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food observed to be stored on the floor in the receiving area walk-in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged donuts and puppy chow near check out area observed to be missing labeling information.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     -Cracked plastic storage containers observed in the deli area. -Ice Build up observed in the receiving area walk-in freezer. -Meat packaging machine observed to be duct taped together.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     -Interior of the three door cooler in deli area observed to be soiled with food residue. -Cheese cooler adjacent to the deli observed to be soiled with dust and food accumulations. -Raw produce coolers observed to be soiled with a mildew-like substance near the vent areas.

     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

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Unpackaged single-use forks for deli customers observed to be stored with the lip contact surface facing upward.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     -Raw exposed wood observed around the mop sink area. -Damaged floor tiles observed outside of the deli walk-in cooler. -Deli walk-in cooler floor observed to be unsealed concrete.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     -The floors, walls, and ceilings of the deli area were observed to be soiled with grease, dust, and food debris. -Walk-in cooler floor in the deli observed to be heavily soiled. -Caulked area around the three compartment sink in the meat preparation room observed to be soiled with a mildew-like substance. -Floor of the milk walk-in cooler observed to be soiled with dried milk.

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

     Code 6-501.12

3. May 8, 2025 Routine · 1 priority foundation, 4 core
   • Not serious Priority Foundation

     PERSONAL CLEANLINESS - FINGERNAIL MAINTENANCE - NOT TRIMMED AND FILED

     Employee noted with long painted finger nails when working with food.

     Correction: Nails shall be clean and trimmed without rough edges.

     Code 2-302.11 (A)

   • Not serious Core

     FOOD SAFETY FOR SMALL OPERATORS - EXPIRED CERTIFICATION

     The retail food establishment's Certified Food Protection Manager certificate is expired.

     Correction: Reaaply for initial certification as required under 12-201.11.

     Code 12-401.11 (C)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on wrist 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. Action Taken: Employee removed watch during inspection.

     Code 2-303.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     - Non-food contact surfaces of fresh lettuce display cooler are soiled with mildew-like accumulations. - Non-food contact surfaces of baking pans are soiled with encrusted food. - Floor and shelves in walk-in milk cooler is soiled with milk splatter accumulation. - Bottom of ham and corned beef bunker is soiled with drippings from the meat packages.

     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

     CLEANING, FREQUENCY AND RESTRICTIONS

     Wall behind fryer in deli has an accumulation of grease.

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

     Code 6-501.12

4. May 8, 2025 Routine · 2 priority, 2 priority foundation, 5 core, 2 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after changing tasks in the deli or before changing gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Deli slicers are not cleaned before or after slicing different meats and cheeses.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation

     PERSONAL CLEANLINESS - FINGERNAIL MAINTENANCE - FINGERNAIL POLISH

     Employee noted wearing fingernail polish or artificial nails when working with food while working in the deli.

     Correction: Prohibit employees from wearing nail polish or artificial nails when working with food unless the employee is wearing single-use gloves.

     Code 2-302.11 (B)

   • Not serious Priority Foundation

     FOOD CONTAMINATION PREVENTED - SEGREGATION AND LOCATION OF DISTRESSED MERCHANDISE

     Various food items in walk-in coolers/freezers that are being held for return or donation are stored above or adjacent to other food items intended for use.

     Correction: Store all distressed food items in designated areas which are separate from other food, equipment, utensils and single-use items.

     Code 6-404.11

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employees noted wearing watches and bracelets 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 - GOOD REPAIR

     Sieve in bakery area (adjacent to oven) is heavily damaged and is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     1. Non-food contact surfaces of bunker cooler under the corn beef is soiled with blood leaking from packaging. 2. Non-food contact shelves in dairy cooler are soiled with spilt milk entrustments. 3. Non-food contact surfaces of lettuce display observed to have a mildew like substance starting to accumulate.

     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

     SURFACE CHARACTERISTICS - INDOOR AREAS

     1. Doors leading from meat storage to back warehouse are not tight fitting. 2. Floors, walls, ceiling in meat department observed to be improved from last routine inspection but are still not smooth, durable, and easily cleanable.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. Walk-in cooler floor under millk in dairy cooler soiled with split milk. 2. Various floors and walls in the deli/baking area are soiled with old food debris and food splatter- including wall behind fryers.

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

     Code 6-501.12

5. Apr 8, 2024 Re-inspection · 3 priority, 1 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     4/8/24: Employee observed not washing hands after changing tasks or changing gloves in the deli area. 1/25/24: Employee observed not washing hands after changing tasks or changing gloves in the deli area.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee washed hands and donned gloves. Action Taken: Verbal education provided on when to wash. Employee took off gloves and rewashed hands.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     04/08/24: Single-use gloves are not discarded between handling equipment, changing tasks, between slicing different proteins, and interactions with the customer. 01/25/24: Single-use gloves are not discarded between handling equipment, changing tasks, between slicing different proteins, and interactions with the customer.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items. Action Taken: Disccused appropriate use of gloves. Action Taken: Verbal education was provided. Employee observed washing hands and changing gloves.

     Code 3-304.15 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     04/08/24: Deli slicers not cleaned before or after slicing different meats and cheeses. Additionally, sanitizer bucket located by slicers was at 0ppm Quat. 01/25/24: Deli slicers not cleaned before or after slicing different meats and cheeses. Additionally, sanitizer bucket located by slicers was at 0ppm Quat.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     04/08/24: 1. Walls and ceiling in meat department are degrading and are no longer smooth and easily cleanable in some areas. 01/25/24: 1. Walls and ceiling in meat department are degrading and are no longer smooth and easily cleanable in some areas. 2. Several larger holes observed on upper portion of wall in produce department that need to be sealed.

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

     Code 6-201.11

6. Jan 25, 2024 Routine · 5 priority, 4 priority foundation, 6 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after changing tasks or changing gloves in the deli area.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee washed hands and donned gloves.

     Code 2-301.14

   • Serious Priority

     FOOD ADDITIVES: APPROVED AND PROPERLY USED

     Produce wash is not being properly used. Bleach is being used at 200ppm.

     Correction: Bleach concentration for melons should be 50ppm chlorine. Use only approved food additives in food. Discard contaminated or adulterated foods.

     Code 3-202.12

   • Serious Priority Corrected on site

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between handling equipment, changing tasks, between slicing different proteins, and interactions with the customer.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items. Action Taken: Disccused appropriate use of gloves.

     Code 3-304.15 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Deli slicers not cleaned before or after slicing different meats and cheeses. Additionally, sanitizer bucket located by slicers was at 0ppm.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     1.Several chemical spray bottles and containers stored in the deli where food or food equipment could be contaminated. 2. Discount area has food items intermixed with chemicals.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Action Taken: Deli relocated all chemicals to an appropriate location.

     Code 7-201.11 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - FOOD SAFETY TRAINING

     The Person in Charge (PIC) has not provided food safety training to employees on: 1. When to wash hands and glove use. 2. How to check sanitizer concentrations for sanitizer and produce wash. 3. When temperatures should be taken (final cook/reheat temp, cooling)

     Correction: The person in charge shall provide food safety training to employees on hand washing and glove use, sanitizer and produce wash concentrations, temperatures and monitoring of food.

     Code 2-103.11 (N)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     1.Several items throughout the deli (bologna, loaves, meats) are not date marked. 2. Prepared tuna salad is not provided with a date mark. 3. Cooked turkey breasts are not provided with a 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.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A test kit is not available or is expired for checking sanitizer concentration at the deli, meat department, and produce department. .

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

     The water source is incapable of meeting the peak demands of the food establishment. Cold water available in restrooms and at meat department.

     Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well.

     Code 5-103.11

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     1. Knives stored wedged between knive holder and prep table at the deli. 2. Tongs for hot deli case are stored in room temperature water.

     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. Action Taken: Items were replaced and properly stored.

     Code 3-304.12

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Several produce display cases are not equipped with a functional integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device. Mercury thermometers must be replaced.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     1. Interior of walk-in coolers are not cleaned on a frequent basis. 2. Walls, ceilings, and vent covers in meat department have a build up of debris and dust and is not cleaned on a frequent basis. 3. Shelves holding dairy (milk, creamers, etc) have a mold like substance accumulating on them and are not cleaned on a frequent basis. 4. Non-food contact surfaces of speed racks in bakery/deli have a large accumulation of grease build up.

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

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     1. Walls and ceiling in meat department are degrading and are no longer smooth and easily cleanable in some areas. 2. Several larger holes observed on upper portion of wall in produce department that need to be sealed.

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

     Code 6-201.11

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior door in the recieving dock is not tight-fitting.

     Correction: Replace weatherstrip at bottom of the door. Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee personal items are stored on shelving or racks at bakery and front part of the meat department.

     Correction: Relocate employee storage to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)