Pick N Save #472

Year by year

Inspections

1. Dec 23, 2025 Routine · No items found

   No violations cited.

2. Jun 26, 2023 Routine · 1 priority, 2 core, 1 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Until the dishmachine is serviced or repaired, use the manual 3 compartment sink for warewashing in the meantime. Service or repair the dischmachine by 6/29/2023.

     Code 4-703.11 (B)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation of the Hobart dishmachine in the bakery department.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Numerous floors areas in the establishment have not been cleaned as frequently as necessary and there is an accumulation of dirt grime, trash, and old food debris in those areas. Such floor areas include, the produce processing room, produce walk-in cooler, trash compactor area, receiving area, back hallway storage areas, Crown Tonka (Ice Cream) walk-in freezer, bakery department areas, and bakery walk-in freezer.

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

     Code 6-501.12