Dick's Fresh Market - Amery

Year by year

Inspections

1. Mar 27, 2026 Routine · 4 core
   • Not serious Core

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

     Chicken is stored uncovered in the Walk-in Cooler.

     Correction: Once chicken is cooled, ensure that it gets covered right away to prevent dust or other debris from contaminating food.

     Code 3-305.11 (A) (2)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of cook-line equipment are soiled with grease.

     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

     The drain under the food prep sink contains an accumulation of gunk and food debris.

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

     Code 6-501.12

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Cooler fan guards in the Deli Walk-in Cooler and the Egg/Milk Walk-in Cooler are soiled with dust. Ceiling vents and ceiling fans in the bakery are also soiled with dist.

     Correction: Clean dust from ventilation systems and ceiling-attached equipment. Consider removing fans in the bakery if they are not used or needed.

     Code 6-501.14

2. Feb 13, 2025 Routine · 2 priority
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Food on left side of the Hot Hold Unit such as rice and chicken is hot held at 125-130°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

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quat sanitizer is not being used according to EPA registered label use instructions and is at 100 PPM. Dispenser is not properly mixing OR chemical batch is bad.

     Correction: Chemical company called and will come to to repair check out the equipment. In the meantime, use chlorine sanitizer at 50-100 ppm chlorine (1 capful per gallon) to sanitize dishes.

     Code 4-501.114 (A) - (E)