Marketplace Foods #2583

Year by year

Inspections

1. Oct 29, 2025 Routine · 1 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Black Forest Ham bagged for sale on sales floor has exceeded its date mark of 10-28-25.

     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. Corrected during inspection, date marking proceedures are being updated and modified, staff retrained, and out of date deli meat was discarded on site by deli staff.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Deli Meats in deli department is improperly date marked. A uniform date marking system is not followed by all staff, deli meats could possibly be date marked past seven days of when the package of meat is first opened.

     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. Discussed with staff how to maintain date-dot tags throughout deli meat processing and sale.

     Code 3-501.17 (A)

   • Not serious Core

     FOOD LABELS - BULK FOODS LABELED

     Bulk food container is not labeled or no placard is provided with required label information. Facility shall have on hand an ingredient list for baked goods in display case.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens. Assemble lists of ingredients of baked goods on display for bulk self service and develop a means by with which to provide this information upon request.

     Code 3-602.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY - SOIL ACCUMULATIONS

     Ice machine not cleaned at a frequency to preclude accumulation of soil residue.

     Correction: Clean equipment at a frequency to preclude soil accumulation. Define who is responsible for cleaning the ice machine and schedule cleaning at regular intervals that are effective

     Code 4-602.11 (D) (5)

2. Mar 27, 2024 Routine · 5 priority, 9 priority foundation, 9 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Mashed Potatoes and Macaroni and cheese in Hot Holding Wells is hot held at °F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Corrected during inspection - items reheated to 135 within 2 hours of being taken out of refrigerator.

     Code 3-501.16 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Ice Cart used for non-tcs food / ice is not cleaned every 24 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)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from deli island prep sink

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Throughout store, toxic products are stored on dry storage shelving, in produce department, flowers, cleaners and other items stored on food contact surfaces.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Corrected on site, discussed chemical storage with staff.

     Code 7-201.11 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Quaternary Ammonia sanitizer in Deli Department is over 500 PPM is not being used according to manufacturer’s use directions.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Corrected during inspection, test solution and dilute as needed to provide proper concentration.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person in charge and staff are unable to fully demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Obtain training on foodborne illness signs and symptoms. Strongly Recommend Posting Food Borne Illness Reporting Requirements in each food preparation area throughout the establishment for easy reference.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation

     SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS

     Meat Department - Shellstock record keeping system does not exist or is incomplete. Not all shellstock in counter had shellstock tags available. Shellstock tags were not maintained in chronological order correlated to the date recorded on the tag or label.

     Correction: Shellstock tags shall be retained for 90 days using an approved record keeping system. Find method to keep tags in file in the order

     Code 3-203.12 (C) (1)

   • Not serious Priority Foundation

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete. Records did not include 5) the date and time when grinding Equipment and other Related Food Contact Surfaces were cleaned and sanitized.

     Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B).

     Code 3-203.13 (B)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Vacuum Packaged Tuna in Meat Room is being improperly thawed in the original vacuum packaging.

     Correction: Adjust procedures or methods to properly thaw foods. Completely remove tuna from vacuum packaging when it is moved to refrigerator to thaw.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for Items in Deli Walk in were placed to cool when wrapped, rotiserie chicken cooled whole when intended to be served as pulled chicken..

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Measuring cup in pizza prep area has broken handle and is not a smooth cleanable surface.

     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 Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Frozen Fish Sticks display chests is stored above fill line of equipment and thawing.

     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 Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration. Provide quat test kit in produce kitchen. High temperature test strip in bakery

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     Meat Department - No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Corrected During Inspection - Roll of Paper Towels provided.

     Code 6-301.12

   • Not serious Core

     WASHING FRUITS AND VEGETABLES

     Deli department staff did not wash produce that came from produce dept assuming it was already washed.

     Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form. When product changes hands from department to department it should be washed again. Train staff on washing procedures

     Code 3-302.15 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Measuring Cup with broken handle in pizza prep area was improperly stored with hand contact surface in contact with food

     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

     GLOVES, USE LIMITATION - SLASH RESISTANT GLOVES

     Meat Department not aware of cleaning procedures for slash resistant gloves

     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.

     Code 3-304.15 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Refrigerators in store is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device. Each unit shall have a thermometer in addition to the monitoring system.

     Code 4-204.112 (B)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of shelving in deli and containers for breading in chicken prep area are soiled with dust and debris.

     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

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Utensils store on racks beneath cleaners / contamination sources

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

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

     The exterior loading dock doors is not self-closing or tight-fitting. There are gaps between the door and the floor and or frame when closed

     Correction: 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

     CLEANING, FREQUENCY AND RESTRICTIONS

     The produce area is wet from melting ice and area beneath ice machine is not regularly cleaned.

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

     Code 6-501.12