Waynes Foods Plus

Year by year

Inspections

1. Jan 12, 2026 Routine · 5 priority, 2 core
   • Serious Priority

     RESPONSIBILITIES AND REPORTING OF FOODBORNE ILLNESS SYMPTOMS

     Employees are not infomred on how or when to report symptoms of foodborne illness.

     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

     CLEAN CONDITION - HANDS AND ARMS

     Food employee located in produce has hands or arms that are visibly soiled with saliva.

     Correction: Food employees hands and arms shall be maintained in a clean condition.

     Code 2-301.11

   • Serious Priority

     WHEN TO WASH

     Employees in deli observed not washing hands after before putting on 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

     TCS FOOD - HOT HOLDING

     Rotisserie chicken in warmer is hot held at [127 ]°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

     Bagged salad in open sale case is cold held at [58 ]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Move salad to the veggie case.

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

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food is stored on the floor in the deli freezer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The deli is not cleaned under and behind on a frequent basis.

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

     Code 4-602.13

2. Feb 12, 2025 Routine · 1 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Beans in crock pot are hot held at [87 ]°F

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

     Code 3-501.16 (A) (1)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Salads in both deli and produce is missing labeling information. ALL ingredience must be listed if there are more then one.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Ventilation fans are soiled in multiple Walk-ins. Department hedas have been notified.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. Aug 2, 2024 Routine · 2 priority foundation, 3 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Slicer in deli is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Remove slicer from facility if not used or damaged with no intent to repair.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing.

     Correction: Large pan noted in sink at beginning of 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 Corrected on site

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Chicken breading is stored in unlabeled container.

     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

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Vent grids on facia above dairy area and in walk in cooler are soiled.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

4. Oct 12, 2023 Routine · 3 priority, 1 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands prior to donning 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

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

     Raw meat stored above cheese in meat display. Raw poultry stored over ground meat in retail meat display.

     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)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Hot held deli items in retail display are hot held at <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)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor areas under and behind equipment in the deli area is soiled with debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. Consider daily zone cleaning schedule.

     Code 6-501.12