Piggly Wiggly

Year by year

Inspections

1. Oct 6, 2025 Routine · 3 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Deep fried chickens in the deli hot case are hot held at 115°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. The establishment re-cooked the chicken to 205°F and placed the chicken back into the hot case. The establishment adjusted the setting of the hot case for a hotter hot holding temperature.

     Code 3-501.16 (A) (1)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The food prep sink in the produce department onl has about 1 inch of air gap between the prep sink waste line and the catch recepticle under the sink basin.

     Correction: Provide at least a 2 inch air gap.

     Code 5-402.11

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Two chlorine sanitizer spray bottles that were mixed on-site in the produce department tested above 200 PPM chlorine.

     Correction: Training provided to the establishment employee and assisted the employee in diluting the spray bottles down to 100PPM chlorine.

     Code 7-202.12 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     The Super San 100 sanitizer is not being used according to manufacturer’s use directions in the deli 4-compartment sink and sanitizer tested above 500 PPM in the sanitizer basin.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Provided training to the establishment employee and assisted the employee in making a 300 PPM sanitizer concentration in the deli sanitizer basin 4-compartment sink.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat

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

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling of foods prepared from ambient temperature.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Repeat

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     The quaternary ammonium sanitizer test kit in the deli department has expired. The chlorine sanitizer test kit in the produce department has also expired.

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

     Code 4-501.116

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     The handsink and warewashing sink in the meat and deli department have either broken or missing caulking and are no longer sealed to the wall. This risks water and debris from running down and behind the sinks and allows for the growth of bacteria and mold.

     Correction: Seal the sinks to the wall.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The sanitizer diluter for the deli 4-compartment sink is not maintained with the proper setting and it generated a sanitizer that exceeded the concentration specified by the Super San 100 sanitizer manufacturer label instructions. The Super San 100 sanitizer label instruction calls for a 200 PPM sanitizer concentration.

     Correction: Provide proper adjustment to the sanitizer diluter. In the meantime, manually dilute and test the sanitizer during each use to ensure that the proper dilution is achieved.

     Code 4-501.11 (A)