Hansen's Iga Mondovi

Year by year

Inspections

1. Feb 11, 2026 Routine · 1 priority, 4 priority foundation, 4 core, 1 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Egg whites in WIC are cold held at 42°F and cut lettuce in produce bunker is cold held at 44 degrees.

     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

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the produce department.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed.

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     SHUCKED SHELLFISH - PACKAGING AND IDENTIFICATION

     Shucked shellfish are not in a properly labeled nonreturnable package.

     Correction: Ensure all raw shucked shellfish are obtained in properly labeled, dated and nonreturnable packages.

     Code 3-202.17 (A)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review.

     Correction: Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Bandsaw in meat department is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Pies are missing labeling information for the name and place of the packer.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     Walls and ceilings in the dairy WIC have mold growth.

     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

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Bandsaw and food contact surfaces in the deli are dried with a paper towel instead of being air dried.

     Correction: Air dry all clean equipment before storage and before contact with food.

     Code 4-901.11

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the meat walk in cooler is not smooth and easily cleanable.

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

     Code 6-201.11

2. Dec 23, 2024 Routine · 1 priority, 2 priority foundation, 3 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Shredded cheese in Auone 2 door cooler is cold held at [44]°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard sour cream, shredded cheese, cream cheese.

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

   • Not serious Priority Foundation Corrected on site

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     New food thermometer was not calibrated in deli prior to being in use.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility is unavailable for proper handwashing.

     Correction: Rearrange cutting tables in produce prep area so that employees have easy access to handwashing sink.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk in freezer door seal in deli is held together by tape. Traulsen 2 door cooler in deli has the seals falling off.

     Correction: Repair door seals in deli department

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The filter for ventilation system in deli was dirty, underneath the racks in the walk in cooler in the deli were dirty, mold on outlet and condenser in deli walk in cooler.

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

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floor in the meat department walk in cooler is not smooth, easily cleanable.

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

     Code 6-201.11

3. Dec 6, 2023 Routine · 2 priority, 1 priority foundation, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Cutting board in the produce department used to cut berries and melons is not wash-rinse-sanitized every 4 hours.

     Correction: Update procedure and train employees to wash-rinse-sanitize the cutting board every 4 hours. Recommended transporting the cutting board to the 3comp sink in the bakery section for cleaning.

     Code 4-602.11 (C)

   • Serious Priority

     TOXIC SUBSTANCES - RETAIL STORAGE AND DISPLAY

     Laundry soaps & kitty litters stored in the back storage room in between food items.

     Correction: Utilize seperate shelves to store toxic substances away or below food items. Similar to what the store floor is already doing.

     Code 7-301.11

   • Not serious Priority Foundation

     SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS

     Shellstock record not kept for 90 days with the last date of sale.

     Correction: Update procedure and train employees to keep shellstock tags for oysters and other mollusca shellfish for at least 90 days.

     Code 3-203.12 (C) (1)

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for accepting and storing venison brought in from the public to be picked up and transported to Hansen's IGA meat processng facility.

     Correction: Submit a variance application. I will email over a copy of the old variance for reference.

     Code 1-105.12

   • Not serious Core

     TOXIC SUBSTANCES - PERSONAL CARE ITEMS

     Employee personal care item is improperly stored above the microwave in the bakery, and the shelves above working surfaces.

     Correction: Notify employees to store their personal care items in area designated for employee belongings away from food, equipment, clean utensils, single use and single service items.

     Code 7-209.11