Pick N Save #8187

Year by year

Inspections

1. Mar 2, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - CHEESE CURDS - LABELED OR DATE MARKED

     Cheese curds using time as a public health control are not properly labeled or dated. The manufacturer does not provide a time stamp on the curds which prevents the store from being able to properly label the curds. I did not observe this info, but was told by the deli manager.

     Correction: Cheese curd packaging shall be labeled as required in 3-602.11 and include the date of manufacture. Discard cheese curds. Store manager will be addressing with Du Pont and find a solution.

     Code 3-501.19 (D) (4)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of fan vent covers in all coolers are soiled with dust and dirt.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Clean regularly to prevent build up.

     Code 4-601.11 (C)

2. Feb 21, 2025 Re-inspection · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in bakery back room not available for proper handwashing. Blocked by large rack.

     Correction: Keep handwashing sink available and in working condition at all times to allow for frequent handwashing. Do not block access to sink with any equipment.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The door seals on the cooler in the hot deli side are falling off and not operational anymore, not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise. Have seals replaced/repaired.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the hot deli kitchen area needs to be cleaned more often, dirt and debris build up observed. In the kitchen where the fryers are located there is wall/baseboard crumbling resulting in debris on the floor that appears to have been there for awhile.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Repair the wall/baseboard area with proper material so that it is cleanable.

     Code 6-201.11

3. Feb 19, 2025 Routine · 3 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Smoked salmon in seafood bunker in front of meat dept. is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 38°F. Discard unsafe food items. Discussed rearranging pakages to maintain temp or having less items in cooler at a time. Packages that temped too high were discarded by store manager. Temps were within range on remaining items before the end of the inspection.

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

   • Serious Priority Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - CHEESE CURDS

     Time as a public health control for cheese curds is not being followed. Curds are being placed into cooling equipment and sold beyond the 24 hour limit. There were no curds at time of inspection, verbal discussion regarding how store handles curds uncovered process was not correct.

     Correction: Cheese curds using time as a public health control shall not be held more than 24 hours after manufacturing, manufactured according to law, and discarded if held beyond 24 hours or are in unmarked containers. Discard cheese curds. Will send infographic regarding how to handle cheese curds along with the inspection report.

     Code 3-501.19 (D) (1), (2) AND (6)

   • Serious Priority Repeat

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

     The quat sanitizer in the meat dept at the hose is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Ensure that employees know how to use the hose dispenser and test with quat test strips often enough to ensure correct levels. Hose dispenser was on plain water/rinse setting at time of inspection immediately after employee used the hose, c

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in bakery back room not available for proper handwashing. Blocked by large rack.

     Correction: Keep handwashing sink available and in working condition at all times to allow for frequent handwashing. Do not block access to sink with any equipment.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The door seals on the cooler in the hot deli side are falling off and not operational anymore, not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise. Have seals replaced/repaired.

     Code 4-501.11 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the hot deli kitchen area needs to be cleaned more often, dirt and debris build up observed. In the kitchen where the fryers are located there is wall/baseboard crumbling resulting in debris on the floor that appears to have been there for awhile.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable. Repair the wall/baseboard area with proper material so that it is cleanable.

     Code 6-201.11

4. Feb 26, 2024 Routine · 1 priority, 1 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

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

     The quaternary sanitizer bottle in the meat department is not being used according to EPA registered label use instructions and is at 50 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Bottle was dumped out and replaced with fresh sanitizer and reading at 200 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking methods for opened packages of soft cheeses in cold deli case are date marked for 21 days after opening. Multiple cheeses were date marked until 3/12-3/16 during inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with an approved method of date marking. Discard improperly date marked food or food that has past the 7 day shelf life. Provide scientific documentation if wanting to keep cheeses for longer than 7 days.

     Code 3-501.17 (D)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Nonfood contact surfaces of the following are heavily rusted and/or in need of repair: Several bottom parts of u-boats throughout the store that are used for transporting and temporary storing products The ventilation fan cover grates in the walk in chicken cooler in the hot deli The ventilation units inside the produce cooler have flaking peeling paint exposing the underneath metal The ceiling in the cutting room in the meat department inbetween the warewashing sink and middle ventilation unit has flaking paint exposing the underneath rust The shelving unit in the cutting room is heavily rusted in the front and is used to store clean trays on Several shelves along the open meat four deck coolers are showing signs of rust

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of ventilation units and the fan covers are covered in dust and mold in the produce cooler, the meat department walk in cooler, dairy cooler, and meat cutting room. Inside the lunchhmeat and cheese cooler units along the back wall of the store have noticeable amounts of mold up in the white honey comb vents.

     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 Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The hot deli floor underneath the prep tables and the cooking area (combi ovens, fryers) in the kitchen area has previous grease and food debris on it. Also there is a large section of black grime on the hot deli floor leading from the two door upright cooler to the chicken cooler. The ceiling in the cutting room of the meat department and in the dairy cooler has sections of black mold. The ventilation unit piping in the dairy cooler is covered in black mold as well.

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

     Code 6-501.12