RecordWell Data

Piggly Wiggly #38

1151 MIDWAY RD, Menasha, WI 54952 · Winnebago County

50cited violations
8serious tier
8inspections

Establishment

Type
Retail food (not serving meals) (Retail Food - Not Serving Meals, Complex)
Inspected by
City of Menasha Health Department
License / ID
TDRW-CVVJAH
Status
Permitted
Official record
City of Menasha Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20264246
20242122
20232140

Inspections

  1. Mar 20, 2026 Follow Up · 2 priority, 1 priority foundation
    • Serious Priority Corrected on site

      EGGS - CONDITION

      Eggs in flat or carton were observed with sell by date of (3/12/2026).

      Correction: Discard dirty, cracked or otherwise damaged eggs.Grade A eggs may not be offered for sale following the use by date stamped on the carton.

      Code 3-202.13

    • Serious Priority

      DATE MARKING - DISPOSITION

      Dill dip in deli walk in cooler has exceeded its date mark or is not provided with a date mark.

      Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Require 7 day date mark unless specifically exempted and condition supported by manufacturer. (hard cheeses, deli salads, etc)

      Code 3-501.18 (A)

    • Not serious Priority Foundation

      WASHING FRUITS AND VEGETABLES - DEVICES USED FOR CHEMICAL SANITIZATION

      Device for onsite chemical generation for washing produce does not have an available test kit to determine correct concentration per manufacturer.

      Correction: Use onsite chemical device according to manufacturer's directions. Obtain test to measure concentration of agent in solution. Must ensure use is done according to manufacturer spec.

      Code 3-302.15 (C)

  2. Jan 14, 2026 Follow Up · 1 core, 1 repeat
    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Overall cleaning is necessary in all departments. Floors, walls noted soiled with accumulated encrusted food and food debris. Food debris noted under equipment and work surfaces. Visually inspected areas found debris and accumulated spills appear to have been there for an extended period.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Thoroughly clean all departments including all portions of eqipment, floors, walls and fan shrouds to remove accumulated soils and food debris. A master cleaning schedule should be developed for each Department and followed. Follow-up inspections shall be completed.

      Code 6-501.12

  3. Jan 6, 2026 Follow Up · 2 priority, 3 priority foundation, 3 core, 8 repeat
    • Serious Priority Repeat

      WHEN TO WASH

      Deli employee observed not washing hands prior to putting on disposable gloves to work with food.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Per sub (H) employees must wash hands prior to placing gloves on to work with food. Please reinforce with all food employees.

      Code 2-301.14

    • Serious Priority Repeat

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      MC10 QUAT sanitizer is not being used according to manufacturer’s use directions in the Deli. Concentration was measured in excess of 400PPM and water temperature was measured at 116F. Manufacturers directions posted at the sink cited 200PPM and 75F water temp.

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Dilute as necessary to use product in its intended concentration.

      Code 7-202.12 (A)

    • Not serious Priority Foundation Repeat

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees. Numerous employees were asked regarding being trained / informed regarding the requirements of foodborne illness reporting and were unable to provide adequate information and/or stated that they could not recall being trained.

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. All staff should be provided with refresher information on reporting requirements and all employees who do not have a signed reporting agreement on file should have it reviewed by PIC and obtain a signed

      Code 2-102.11 (C) (17)

    • Not serious Priority Foundation Repeat

      GRINDING RECORDS - RECORD DETAILS

      Grinding records for raw ground beef are incomplete. Required information is missing on grind dates including supplier lot#, Establishment #, product code

      Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B). Ensure that all information required is provided for each grind

      Code 3-203.13 (B)

    • Not serious Priority Foundation Repeat

      FOOD CONTACT SURFACES - SOILED

      Bakery - ingredient containers throughout the Department noted soiled and encrusted with food debris. Containers are also not appropriate for re-use due to poor durability and strength.

      Correction: Maintain food contact surfaces in a clean condition. All secondary containers currently in use should be disposed of and replaced. Food containers must be periodically cleaned and sanitized to prevent accumulation soils and encrusted food debris.

      Code 4-601.11 (A)

    • Not serious Core Repeat

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Food items in the Deli walk in cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Numerous food items in the Bakery and Deli are stored stored in unlabeled containers. Items in unlabeled containers in the bakery included containers which contained allergens

      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 Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Overall cleaning is necessary in all departments. Floors, walls noted soiled with accumulated encrusted food and food debris. Food debris noted under equipment and work surfaces. Visually inspected areas found debris and accumulated spills appear to have been there for an extended period.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Thoroughly clean all departments including all portions of eqipment, floors, walls and fan shrouds to remove accumulated soils and food debris. A master cleaning schedule should be developed for each Department and followed. Follow-up inspections shall be completed.

      Code 6-501.12

  4. Jan 5, 2026 Routine · 2 priority, 7 priority foundation, 3 core, 3 repeat
    • Serious Priority

      WHEN TO WASH

      Deli employee observed not washing hands prior to putting on disposable gloves to work with food.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Per sub (H) employees must wash hands prior to placing gloves on to work with food. Please reinforce with all food employees.

      Code 2-301.14

    • Serious Priority

      TOXIC SUBSTANCES - CONDITIONS OF USE - USED

      MC10 QUAT sanitizer is not being used according to manufacturer’s use directions in the Deli. Concentration was measured in excess of 400PPM and water temperature was measured at 116F. Manufacturers directions posted at the sink cited 200PPM and 75F water temp.

      Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Dilute as necessary to use product in its intended concentration.

      Code 7-202.12 (A)

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees. Numerous employees were asked regarding being trained / informed regarding the requirements of foodborne illness reporting and were unable to provide adequate information and/or stated that they could not recall being trained.

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge. All staff should be provided with refresher information on reporting requirements and all employees who do not have a signed reporting agreement on file should have it reviewed by PIC and obtain a signed

      Code 2-102.11 (C) (17)

    • Not serious Priority Foundation

      GRINDING RECORDS - RECORD DETAILS

      Grinding records for raw ground beef are incomplete. Required information is missing on grind dates including supplier lot#, Establishment #, product code

      Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B). Ensure that all information required is provided for each grind

      Code 3-203.13 (B)

    • Not serious Priority Foundation Repeat Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      Sliced cheese in the deli bunker display is labeled with dates > 7days. Cheese is sliced in house. Ready to eat TCS foods in the walk in cooler also noted without date marking including chicken wings, mac and cheese, egg rolls, shredded cheese and deli salad.

      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. Food packages required to be relabeled with dates that could be confirmed. No packages or containers had product in excess of 7 days that could be confirmed.

      Code 3-501.17 (A)

    • Not serious Priority Foundation Corrected on site

      EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

      The potato (fry) cutter in the Deli is noted with multiple chips, missing sections and sharp edges on food contact use surface of the untensil.

      Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. This piece of equipment should be immediately taken out of service.

      Code 4-202.11 (1) - (4)

    • Not serious Priority Foundation

      FOOD CONTACT SURFACES - SOILED

      Bakery - ingredient containers throughout the Department noted soiled and encrusted with food debris. Containers are also not appropriate for re-use due to poor durability and strength.

      Correction: Maintain food contact surfaces in a clean condition. All secondary containers currently in use should be disposed of and replaced. Food containers must be periodically cleaned and sanitized to prevent accumulation soils and encrusted food debris.

      Code 4-601.11 (A)

    • Not serious Priority Foundation

      HOT AND COLD WATER - CAPACITY - QUANTITY AND AVAILABILITY

      The hot water source is incapable of meeting the peak demands of the food establishment.

      Correction: Provide an adequate water source or system that will meet the peak demands of this facility and also ensure that hot water generation will meet peak water demands as well. Contact a plumber immediately and make corrections necessary to provide an uninterupted reliable hot water supply.

      Code 5-103.11

    • Not serious Priority Foundation

      HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

      Hot water temperature at handwashing sinks is at 62-68°F in the Meat, Deli and Bakery Departments.

      Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Contact a plumber immediately to correct hot water availability to all hand wash and ware wash sinks. (Plumber contacted and on site on 1/5/26)

      Code 5-202.12 (A)

    • Not serious Core

      PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

      Food items in the Deli walk in cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

      Code 3-302.11 (A) (4)

    • Not serious Core Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Numerous food items in the Bakery and Deli are stored stored in unlabeled containers. Items in unlabeled containers in the bakery included containers which contained allergens

      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 Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Overall cleaning is necessary in all departments. Floors, walls noted soiled with accumulated encrusted food and food debris. Food debris noted under equipment and work surfaces. Visually inspected areas found debris and accumulated spills appear to have been there for an extended period.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Thoroughly clean all departments including all portions of eqipment, floors, walls and fan shrouds to remove accumulated soils and food debris. A master cleaning schedule should be developed for each Department and followed. Follow-up inspections shall be completed.

      Code 6-501.12

  5. Jul 8, 2024 Follow Up · 1 priority, 1 priority foundation, 2 core, 2 repeat
    • Serious Priority

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

      Salmon and ground beef are stored in same display section without barrier or separation in end bunker cooler. - Meat Department. Item corrected no segregation issues noted 7/8/24.

      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)

    • Not serious Priority Foundation Repeat Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      [Pre-wrapped sliced cheese is improperly date marked. Packaged products were labeled greater than 7 days. One packaged dated 7/11 was stated to have been packaged 2-3 days ealier, another package was dated 7/18/24.

      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 Retrain staff regarding proper datemarkiing of sliced / packaged cheeses. .

      Code 3-501.17 (A)

    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employee noted wearing watches while working with food.

      Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

      Code 2-303.11

    • Not serious Core

      FOOD LABELS - LABEL INFORMATION

      Accessory labeling of ingredients on packaged meat items including stuffed pork chops, pork sausage and spiced ground beef patties wsa not present. Follow-up found all items in meat case with accessory ingredients had proper labeling. 7/8/24.

      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)

  6. May 13, 2024 Routine · 1 priority, 3 priority foundation, 4 core, 2 repeat
    • Serious Priority

      TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

      Spray bottle containing a cleaning solution stored outside the dairly walk in access does not bear a manufacturer’s label.

      Correction: Provide labels for poisonous or toxic materials used in the food establishment.

      Code 7-101.11

    • Not serious Priority Foundation Corrected on site

      COMPLIANCE WITH FOOD LAW - NO LABEL OR IMPROPER LABEL PROVIDED

      No supplemental label provided on smoked chubs - harvest date, harvestor, temperature requirements

      Correction: Provide approved labels for packaged foods. 5 packages of smoked chubs pulled

      Code 3-201.11 (C)

    • Not serious Priority Foundation Corrected on site

      RTE/TCS FOOD - PROPER DATE MARKING

      Sliced cheese in deli bunker cooler is improperly date marked. In house sliced cheese marked well in excess of 7 days on labeled (5/24, 5/25)

      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

      USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

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

      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 Repeat

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Numerous items in the bakery area and spice mixes in the meat department are 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

      EQUIPMENT AND UTENSILS - CUTTING SURFACES

      Cutting boards in the produce department and meat department noted with excess scoring and no longer cleanable

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code 4-501.12

    • Not serious Core

      NON-FOOD CONTACT SURFACES - CLEAN

      Non-food contact surfaces of display cases and coolers are soiled with food debris. Noted throughout the store.

      Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Recommend instituting a master cleaning schedule to provide regular cleaning.

      Code 4-601.11 (C)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      The entire stores primarily product areas require cleaning store wide.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Recommend instituting a master cleaning schedule for general cleaning within department production areas.

      Code 6-501.12

  7. Oct 5, 2023 Pre-inspection Follow Up · 4 core, 3 repeat
    • Not serious Core Repeat

      PERSONAL CLEANLINESS - JEWELRY

      Employees in the Deli Department were noted wearing watches and bracelets while working with food.

      Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Please reinforce training regarding hand hygiene.

      Code 2-303.11

    • Not serious Core

      CONTROLLING PESTS - INSPECTING PREMISE

      Evidence of significant flies in the store primarily in the back storage area.

      Correction: Routinely inspect facilities for insects and rodents. Clean and maintain food establishment. Increase prevention measures including increased pest control to control flies entering building.

      Code 6-501.111 (B)

    • Not serious Core Repeat

      CONTROLLING PESTS - HARBORAGE CONDITIONS

      Open site drain noted in deli contained significant food build-up providing harborage conditions for insects.

      Correction: Remove all unnecessary items from this area to minimize harborage for pests Clean open site drain for deli food sink to remove food debris. Maintain all open site drains and floor drains free of food debris.

      Code 6-501.111 (D)

    • Not serious Core Repeat

      CLEANING, FREQUENCY AND RESTRICTIONS

      Food prep areas require overall general cleaning.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Floors, walls, ceilings and attached equipment should be thoroughly cleaned in each food prep area.

      Code 6-501.12

  8. Sep 21, 2023 Pre-inspection · 3 priority foundation, 7 core
    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

      Provide access to employee health policy and food employee training requirements

      Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.Reveiw current employee health policy and reporting requirements during pre-inspection follow-up.

      Code 2-102.11 (C) (17)

    • Not serious Priority Foundation

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Provide a copy of the Contamination Clean up Plan for review. .

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Provide a copy of the plan for review during follow-up inspection.

      Code 2-501.11

    • Not serious Priority Foundation

      TOXIC SUBSTANCES - WORKING CONTAINERS

      Working containers of cleaning chemicals noted with incorrectly identified contents including acid cleaner, glass cleaner in bottles marked sanitizer.

      Correction: Label working containers with the common name of the material used.Make sure label and contents are accurate.Please have all departments assess containers and make necessary corrections.

      Code 7-102.11

    • Not serious Core

      CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

      Please identify the current certified food mananger for this location.

      Correction: Provide an approved certified food protection manager in the food establishment - email copy of certificate. If no one on staff is currently certified an individual must become certified within 90 days of date of opening (currently set at October 8, 2023).

      Code 12-201.11 (A) (1)

    • Not serious Core

      PERSONAL CLEANLINESS - JEWELRY

      Employees in the Deli Department were noted wearing watches and bracelets while working with food.

      Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food. Please reinforce training regarding hand hygiene.

      Code 2-303.11

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Numerous food items stored in non-original containers do not contain a label with the common name of contents. Noted in deli and bakery primarily.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Please label all secondary containers of food ingredients.

      Code 3-302.12

    • Not serious Core

      EQUIPMENT AND UTENSILS - GOOD REPAIR

      Walk in freezer between the bakery and the deli was noted with excessive ice and frost build-up on walls and ceilings

      Correction: Equipment should be assessed by refrigeration contractor to determine the source of moisture and ice accumulation and correct as needed.

      Code 4-501.11 (A)

    • Not serious Core

      FLOORS, WALLS AND CEILINGS - CLEANABILITY

      The wall corner in the bakery/deli walk in cooler is damaged with exposed bare wood.

      Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.Repair wall junction to provide a washable surface.

      Code 6-201.11

    • Not serious Core

      CONTROLLING PESTS - HARBORAGE CONDITIONS

      Open site drain noted in deli contained significant food build-up providing harborage conditions for insects.

      Correction: Remove all unnecessary items from this area to minimize harborage for pests Clean open site drain for deli food sink to remove food debris. Maintain all open site drains and floor drains free of food debris.

      Code 6-501.111 (D)

    • Not serious Core

      CLEANING, FREQUENCY AND RESTRICTIONS

      Food prep areas require overall general cleaning.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean. Floors, walls, ceilings and attached equipment should be thoroughly cleaned in each food prep area.

      Code 6-501.12

Source: City of Menasha Health Department. History last read Oct 3, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.