Austad's Super Valu

Year by year

Inspections

1. Apr 3, 2025 Routine · 2 priority, 4 priority foundation, 8 core, 5 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Tray and rack used in chicken breading process used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Rack is now stored in WIC between uses, tray is added to 4 hour cleaning schedule.

     Code 4-602.11 (C)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Bleach sanitizer in the produce department is not approved for use on food contact surfaces.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - EMPLOYEE ILLNESS REPORTING

     The Person in Charge (PIC) has not provided training to employees about their responsibility to inform the person in charge about any signs, symptoms and diagnosis of foodborne illness.

     Correction: The person in charge shall provide training to employees on their reponsibility to report any signs, symptoms or diagnosis of foodborne illness.

     Code 2-103.11 (O)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in retail meat area by the hot dog section used for measuring ambient air is not accurate.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation Repeat

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in cut produce bunker measuring ambient air is not accurate.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration in the produce department.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The metal guard on the grinder is not thoroughly cleaned. There is an accumulation of dried meat on the under side of the guard from previous production. Thoroughly clean the guard every day. Use hands to feel for debris that needs to be removed.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. This facility also processes venison, however, there is no variance on file for the procedures that are used to ensure there is no cross contamination between NOT FOR SALE products and retail products.

     Correction: Submit a variance request following the procedures outlined under 1-105.12. Complete a variance for processing venison. Submit variance by 7/1/2025. Email to rachel.henke@co.barron.wi.us.

     Code 1-105.12

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Mineral oil in the meat department 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

     FOOD LABELS - LABEL INFORMATION

     Pet food (beef femurs) are missing labeling information. Beef femurs are labeled as pet food. Pet food cannot be made in a retail food establishment. The beef femurs are inspected beef and are handled as human food. The product should be labeled as "beef bones" or "beef femur".

     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

     FOOD LABELS - LABEL INFORMATION

     Italian Sausage is missing labeling information. The labels do not include an ingredient statement.

     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

     FOOD LABELS - LABEL INFORMATION

     Packaged banana bread in deli retail area is missing labeling information. Banana bread does not have full ingredient statements.

     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

     FOOD LABELS - LABEL INFORMATION

     Ham shanks are missing labeling information. Labels do not have an ingredient statement.

     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

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Butcher paper holders are rusty and no longer easily cleanable.

     Correction: Resurface or replace the butcher paper holders. Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Homestyle crockpot used in deli is not ANSI/NSF certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of slicer in the meat department are soiled with debris from previous production.

     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

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The fan guards in the dairy walk-in cooler are not cleaned on a frequent basis. There is an accumulation of debris on the guards.

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

     Code 4-602.13

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The non-food contact surfaces of the equipment in the meat department is not cleaned on a frequent basis. Table legs, hose, and non-food contact surfaces of the stuffer and saw have an accumulation of debris from previous production.

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

     Code 4-602.13

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Glasbord in the cutting room has pink mold/slime and other debris buildup.

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

     Code 6-501.12

2. May 10, 2024 Re-inspection · 2 priority foundation, 3 core
   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in produce bunkers and the Tyler bunker freezer measuring ambient air is not accurate.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods in the meat department.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Italian sauasge made on-site is missing labeling information. Italian sausage label has an incomplete ingredient statement.

     Correction: Add the word "ingredients:", "pork", and the complete list of ingredients for the Italian sausage. 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

     FOOD LABELS - LABEL INFORMATION

     Pork sausage is missing labeling information. Pork sausage made on-site does not have pork listed on the ingredient statement.

     Correction: Add "ingreidents:" and "pork" to the pork sausage label. 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

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     In the produce walk-in cooler the fan guards are not cleaned on a frequent basis.

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

     Code 4-602.13

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored in on the floor near the deli.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

3. Apr 9, 2024 Routine · 3 priority, 7 priority foundation, 10 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Packaged shredded cheese and pre sliced cheese in the dairy bunker in the retail area is cold held at 48-54°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)

   • Serious Priority Repeat

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

     The Quick San 10 spray bottle sanitizer (used on thermometer) 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.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Deli slicers used with time/temperature controlled for safety food is not cleaned every 4 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

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Food contact surfaces in the meat department used with time/temperature controlled for safety food is not cleaned every 4 hours when production lasts more than 4 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)

   • Not serious Priority Foundation Corrected on site

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Deli meats in deli cold case is improperly date marked. Deli meats are not provided with a datemark once the original container is 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.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for chicken salad in deli case is inadequate. Date mark assigned to chicken salad does not take into account the preparation of the rotissere chicken prior to adding it to the chicken salad.

     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.

     Code 3-501.17 (D)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in produce bunkers and the Tyler bunker freezer measuring ambient air is not accurate.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods in the meat department.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring quat sanitizer concentration in the produce department.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the meat department.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Corrective action: staff got a new bottle of hand soap and put it at the handwashing sink in the meat department.

     Code 6-301.11

   • Not serious Core

     FOOD CONTAMINATION - FOOD PREPARATION

     Chicken during the breading process is subject to potential contamination by placing it directly into the 3 compartment sink.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Italian sauasge made on-site is missing labeling information. Italian sausage label has an incomplete ingredient statement.

     Correction: Add the word "ingredients:", "pork", and the complete list of ingredients for the Italian sausage. 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

     FOOD LABELS - LABEL INFORMATION

     Individual cups of applesauce in the deli grab and go cooler are missing labeling information. Labels not provided with ingredient statement.

     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

     FOOD LABELS - LABEL INFORMATION

     Pork sausage is missing labeling information. Pork sausage made on-site does not have pork listed on the ingredient statement.

     Correction: Add "ingreidents:" and "pork" to the pork sausage label. 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

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     In the meat department on the grinder near the on/off button there is an area about 3x4 inches that is rusty and is no longer easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     FOOD PREPARATION SINK

     Significant food preparation is occurring without the use of a food preparation sink or food preparation is occurring below the flood level rim of a sink compartment. Chicken draining and breading is happening in the 3 compartment sink.

     Correction: A food preparation sink shall be provided for significant food preparation or in instances where food preparation is occurring below the flood level rim of a sink compartment such as thawing or vegetable washing.

     Code 4-301.16

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the raw chicken cart/cabinet in the walk in cooler are soiled with food residue build up.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of wall above the Baxter oven are soiled with grease build up.

     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

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     In the produce walk-in cooler the fan guards are not cleaned on a frequent basis.

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

     Code 4-602.13

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     In the meat cutting room the table legs, outside of the stuffer, outside of the saw, hose, fan guards, fan blades are not cleaned on a frequent basis.

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

     Code 4-602.13

   • Not serious Core

     WAREWASHING - RINSING PROCEDURES

     In the produce department utensil equipment is not rinsed after cleaning and before sanitizing.

     Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan.

     Code 4-603.16

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored in on the floor near the deli.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core Corrected on site

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     In the back storage area near the meat department single-use or single-service articles are being stored under propane tanks .

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination. Corrective actions: propane tanks were moved below single-use items

     Code 4-903.12

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling tiles above the egg bunker in the retail area is bowed, appears to be wet, and damaged.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walls in the cutting room have pink mold/slime and other debris buildup. The doors to the walk-in cooler in the meat department have an accumulation of debris.

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

     Code 6-501.12