Mike's Piggly Wiggly

Year by year

Inspections

1. Sep 15, 2025 Routine · 2 priority, 2 priority foundation, 4 core
   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     1. The deli food prep sink only has an air break and does not have an air gap. 2. The produce food prep sink has an insufficient air gap at the drain and has only about a 1 inch air gap.

     Correction: Provide a 2 inch air gap for the food preparation sinks per state plumbing code, SPS 382.

     Code 5-402.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     The Jet Hand Sanitizer is not being used according to manufacturer's use directions as a hand sanitizer; and instead, it is being used as a utensils sanitizer at the produce 3-compartment sink.

     Correction: The establishment disconnected the Jet Hand Sanitizer from the chemical diluter at the produce 3-compartment sink and discontinued its use as a utensils sanitizer during the inspection. Use an approved food contact surfaces sanitizer for warewashing, such as the Sunburst Chemical Sentinel sanitizer.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) in the deli department is unable to demonstrate knowledge of proper temperatures and times for the safe cooling of hot foods and foods cooled from ambient temperature.

     Correction: Provided training to the PIC regarding temperatures and times for the safe cooling of hot foods and foods cooled from ambient temperature. Provided the DATCP food code fact sheet, "Proper Ways to Cool Cooked Foods".

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     The two cutting boards by the wrapper machine in the produce room has over 70% of their surfaces scorded and pitted, making them no longer easily cleanable. There are also trapped black grime in the scored surfaces.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks.

     Code 4-202.11 (1) - (4)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     During the inspection, taco dips were observed assembled into plastic containers at room temperature from pre-chilled ingredients and were placed into the deli walk-in cooler to cool, with the lids fully closed.

     Correction: The establishment was advised to cool the taco dip with the lids opened. The establishment complied and cooled the taco dips with the container lids opened.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The deli handwashing sink and the deli 4-compartment sink have broken or missing sealant making them no longer sealed to the wall. This risk having water and debris run down the wall behind the sinks and allowing for bacteria and mold growth.

     Correction: Seal the sinks to the wall.

     Code 4-402.11

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The meat department 3-compartment sink sanitizer basin's drain stop valve is not maintained in good repair and is leaking during the inspection. This leak hinders the establishment's ability to maintain the proper solution level in the sanitizer basin during warewashing.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The floor under the cooking equipment and under the 4-compartment sink in the deli department have an accumulation of old grease, old food debris, and dirt. 2. The wall and gas lines behind the deli cooking equipment have an accumulation of old grease and old grease splatters. 3. The wall behind the deli 4-compartment sink have an accumulation of old grime splatters. 4. The deli walk-in cooler floor has a layer of caked dirt where the foot traffic is.

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

     Code 6-501.12