Pick N Save #378

Year by year

Inspections

1. Dec 8, 2025 Routine · 3 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     RESPONSIBILITY OF FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES TO REPORT

     Food employee were not aware of the signs/symptoms they are required to report to the person in charge.

     Correction: Train employees on the signs, symptoms and diagnosis of foodborne disease. Inform employees that this information shall be reported to the person in charge. Provided education and fact sheet during inspection.

     Code 2-201.11 (E)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken was found on the bottom of the hot case at 130°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Foods were time stamped for 11:30 and will be discarded at 3:30.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Dips and take and bake pizzas were cold held at 51°F in a bunker infront of the deli.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. ALL TCS foods were removed and discarded.

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

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Majority of meat trays observed in the meat dept are cracked and/or missing large portions.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is an accumulation of residue on many surfaces through out each dept.

     Correction: Clean all equipment, floors, walls, and shelving on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The hot water faucet in the bakery will not shut off.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The flooring in the meat dept and deli is severely deteriorated with cracked, missing tiles and deteriorated grout. The baseboards throughout the store has missing or broken tiles.

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

     Code 6-201.11

2. Jun 19, 2025 Routine · 4 core
   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no current food protection manager’s certificate posted in the food establishment. The manager posted no longer works at the store.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Repair the Traulsen 2-Door cooler in the pick-up area. The display temperature was 37 F but the internal temperature was at 53 F. Do not use until it is repaired. There was no product in the cooler during the inspection.

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

     Code 4-501.11 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floors in the deli back room and the meat room are worn and no longer smooth and cleanable.

     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

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     There was an accumulation of food items on the floor of the deli / meat walk-in freezer.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

3. May 8, 2024 Follow Up · 1 priority, 1 priority foundation, 4 core, 6 repeat
   • Serious Priority Repeat Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Cheese next to the smoked fish was at 40 F on the top shelf of the open air cooler by the meat display coolers. The smoked fish was removed. The smoked fish product will be moved to the processed meat cooler where product was at 36 F.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Not serious Priority Foundation Repeat

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef were not able to be accessed with the hand held devices while on-site.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90-days. If after 90-days no CFM certificate is obtained the license will be placed in a conditional status.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     FOOD PROPERLY LABELED - STANDARDS OF IDENTITY

     Raw milk Parmesan cheese was not labeled with the # of days it has been aged. Must be aged at least 30 days.

     Correction: Comply with federal standards of identity requirements for packaged foods. Product shall be placed on hold.

     Code 3-601.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There was a large amount of ice build-up on the meat walk-in cooler wall.

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

     Code 4-501.11 (A)

   • Not serious Core Repeat

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

     The floor in the back deli kitchen and in the meat rooms was beginning to deteriorate, making it no longer smooth and easily cleanable.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair the floors in the deli kitchen and meat rooms.

     Code 6-501.11

4. May 2, 2024 Routine · 5 priority, 2 priority foundation, 6 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     A food employee could not recall the symptoms of foodborne illness they are required to report. Discussed the symptoms with the employee.

     Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge.

     Code 2-201.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after changing tasks in the deli. Discussed with store manager who instructed the employee.

     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 Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Smoked fish was being held in two coolers, the open air cooler next to the meat display and the meat open air bunker cooler, at a temperature above the package requirement of 38 F or below. The smoked fish was removed from sale and will be discarded.

     Correction: Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     A box of bread was stored on top of a box of raw chicken in the deli chicken walk-in cooler. The box of bread was relocated during the inspection.

     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 Corrected on site

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

     Raw sausages and bacon were stored over the fish in the seafood walk-in cooler. The fish was relocated so it was above the sausage and bacon.

     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

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef were not able to be accessed with the hand held devices while on-site.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     A spray bottle labeled Sani Save No rinse sanitizer was filled with Kay Quat II. The bottle was emptied during the inspection.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90-days. If after 90-days no CFM certificate is obtained the license will be placed in a conditional status.

     Code 12-201.11 (A) (1)

   • Not serious Core

     FOOD PROPERLY LABELED - STANDARDS OF IDENTITY

     Raw milk Parmesan cheese was not labeled with the # of days it has been aged. Must be aged at least 30 days.

     Correction: Comply with federal standards of identity requirements for packaged foods. Product shall be placed on hold.

     Code 3-601.11

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Three items were noted; 1) The Produce Maxx dispenser was not dispensing product at the manufacturer's recommended concentration, 2) The sanitizer dispenser at the produce 4-compartment sink was dispensing product at a concentration of > 500 ppm (employees are diluting to 150-400 ppm before use), and 3) There was a large amount of ice build-up on the meat walk-in cooler wall.

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

     Code 4-501.11 (A)

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The fan covers and floor in the back deli chicken walk-in cooler are not cleaned on a frequent enough basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. The cooler was cleaned during the inspection.

     Code 4-602.13

   • Not serious Core

     HANDWASHING SIGNAGE

     No hand wash signs provided in the front men's and women's bathrooms.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees. Sigsn given during the inspection.

     Code 6-301.14

   • Not serious Core

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

     The floor in the back deli kitchen and in the meat rooms was beginning to deteriorate, making it no longer smooth and easily cleanable.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair the floors in the deli kitchen and meat rooms.

     Code 6-501.11

5. Jun 15, 2023 Routine · 4 priority, 4 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     A food employee was unaware of the symptoms that they are required to report to management. Discussed the symptoms with the employee and the store manager while on-site.

     Correction: Inform food employees of the requirements to report symptoms of foodborne illness to the person in charge.

     Code 2-201.11 (A) (1)

   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after returning from the produce walk-in cooler prior to putting on gloves.

     Correction: Discussed with the store manager and produce manager while on-site. Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     SAFE UNADULTERATED AND HONESTLY PRESENTED

     Cartons of Phil's farm fresh eggs were being sold after their sell by dates. Cartons had sell by dates on Apr 1, 2023 and June 13, 2023. The products were removed during the inspection.

     Correction: Monitor egg sell by dates. Discard unsafe, adulterated or not honestly presented food items.

     Code 3-101.11

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     The smoked fish in the open air bunker cooler and the open air 3 shelf cooler next to the meat display case were being held above 41 F. The fish packaging states that the product must be maintained at 38 F or below. All smoked fish, except for the product on the top shelf of the 3 shelf cooler were discarded. The only other product in the bunker cooler was in single layers where the food temp was 40 F. The bottom shelf of the open air shelf cooler was emptied.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The smoked fish must be maintained at 38 F or below if stated on the packaging. Discard unsafe food items.

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

   • Not serious Priority Foundation Repeat Corrected on site

     PACKAGE INTEGRITY

     There are severely damaged cans of food in the discount aisle and cans of fruit and beans on the retail shelves. The items were removed from the shelves during the inspection.

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Vacuum packaged salmon was stored thawed in the open air 3-shelf cooler next to the meat display case. The package states that it must remain frozen. The product was removed during the inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     The deli meats were being improperly date marked by not including the day the package was open as day 1, effectively giving the products an 8 days hold. The packages were redated during the inspection.

     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 Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The produce hand sink was blocked by a cart of cut fruit and is unavailable for proper handwashing.

     Correction: The cart was moved during the inspection. Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There was a large amount of ice build-up in the storage walk-in meat cooler which is causing some of the wall panels to buckle.

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

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FOLLOW MANUFACTURERS DIRECTIONS

     The sanitizer dispenser at the deli 4-compartment sink is not being used according to manufacturer's directions. The concentration of the sanitizer was at >500 ppm and was being diluted by hand by the employees.

     Correction: Equipment shall be operated in accordance with manufacturer's directions. Change procedures to follow manufacturer's use directions.

     Code 4-501.11 (D)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The milk display racks for the chocolate milk in the dairy walk-in cooler were soiled.

     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

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Both faucets and the sanitizer dispenser were leaking at the deli 4-compartment sink.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)