Nilssen's INC

Year by year

Inspections

1. Mar 20, 2026 Routine · 3 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Corndogs and Mac n Cheese in HH Deli Case is hot held at 130°F and 134°F respectively.

     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 Repeat

     TCS FOOD - COLD HOLDING

     Sausage and potato salad in Meat Island Cooler and and Front Deli Cooler is cold held at 43°F and 45°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Ensure that coolers are not being overstocked.

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

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Deli Slicer does not have a good procedure to ensure that it is cleaned every 4 hours after being used with time/temperature controlled for safety food.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Use a timer or some other way of ensuring that the slicer is cleaned within this timeframe.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Salads and meat in the deli reach-in cooler are not properly date marked.

     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

     Handwashing sink is blocked and unavailable for proper handwashing.

     Correction: 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

     Deli Hot Hold Case is not maintained in good repair. Doors are broken, jagged, and no longer easily cleanable. Also the doors no longer properly seal to hot hold temperatures are becoming an issue. Additionally, the condenser on the cold-hold side of the unit is leaky and could cause food to become contaminated.

     Correction: Repair equipment to good condition or replace the unit.

     Code 4-501.11 (A)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Knife is not maintained in good repair and is held together by duct tape.

     Correction: Knife was discarded.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Microwave "open button" in deli is not maintained in good repair.

     Correction: Repair equipment to good condition or replace.

     Code 4-501.11 (A)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwash sink drain plumbing is not maintained in good repair.

     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 Corrected on site

     INSECT CONTROL DEVICES, DESIGN AND INSTALLATION - IMPROPERLY LOCATED

     Flyswatter located in the deli kitchen.

     Correction: Remove or relocate the flyswatter. Flyswatters should not be used in any food prep area as they can cause insect body parts to become airborne, contaminating food, equipment, and surfaces.

     Code 6-202.13 (B) (1)

2. Aug 2, 2024 Routine · 1 priority, 1 priority foundation, 3 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Wraps in produce cooler is cold held at 43°F. Deli meat in deli cooler is cold held at 56°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (6)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Chicken dusting/breading table is stored in an area subject to splashing from the hand sink.

     Correction: Store food in areas not exposed to splash, dust, or other contamination. I reccomend fixing the sink as well as installing a splash guard and/or moving the table away from the sink.

     Code 3-305.11 (A) (2)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Food items stored on the floor in the dairy walk-in cooler.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     PROPER COOLING METHODS USED - FROZEN FOOD

     Frozen ice cream and fish not stored and maintained frozen.

     Correction: Adjust procedures so that food that is frozen in a freezer is maintained frozen while being stored.

     Code 3-501.11

3. Aug 1, 2023 Routine · 5 priority, 1 priority foundation, 1 repeat
   • Serious Priority

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

     Raw chicken, uncooked brats, and raw burger stored over whole cut meats.

     Correction: Review policies regarding correct stacking/storage of raw meats to avoid potential cross contamination. Top to bottom, proper stacking order would be as follows: ready-to-eat foods, raw fish/shellfish, raw beef/pork, raw ground meats, raw eggs/poultry.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Mashed potatoes found at 90°F in hot hold unit. Staff admitted to rushing and putting potatoes into hot-holding unit before they were completely up to temp.

     Correction: Potatoes must be brought up to hot holding temperature before being placed in hot hold-unit. Hot-hold units are not designed for warming foods to proper temperature. They are designed to maintain proper temperature. This can cause unit to run a bit on the colder side as well. It is possible that this issue contributed to some of the other hot-hold temperature issues.

     Code 3-403.11

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Fried chicken in deli hot-hold unit was hot held at 125°F.

     Correction: Items had not been in unit for long. Temperature was raised to maintain 135°F. Placing mashed potatoes into unit cold may have contributed to low ambient temperatures in unit.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Coleslaw and other items in open air deli cooler found at 51°F.

     Correction: Items removed from unit until repaired. Potentially dangerous items are to be discarded.

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

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There is no documentation or other approved method for tracking the cleaning frequency of the meat slicer.

     Correction: Use a tracking system such as a white board, cleaning log, or sticker system to track when the slicer was first used. Tear down and clean the slicer no later than 4 hours after first use. Alternatively, you could simply clean the meat slicer at set 4 hour increments regardless of use.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Deli hot hold thermometer is an oven thermometer that has a lower intended temperature range of 150°F.

     Correction: Replace thermometer with one designed for hot-holding units. Temperature scale should center around 135°F.

     Code 4-203.12