Sendik's Food Market

Year by year

Inspections

1. Mar 26, 2026 Follow Up · 1 priority foundation, 4 core, 5 repeat
   • Not serious Priority Foundation Repeat

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Cover of clear juicer collection bin is noted with cracks.

     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 Repeat

     PROPER COOLING METHODS - IN EQUIPMENT

     Multiple hot bar items and deli salad prepped during inspection, noted stored in walk in covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Tape noted on handle of meat case sliding door to repair the handle. This is not a cleanable surface.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of bakery cart in decorating area, shelving units in walk in cooler (deli and meat), top of dish machine and under deli wrapping area are noted with dirt, dust and old food residue.

     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 Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Grind Energy area is noted with spills and other food debris and is in need of cleaning.

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

     Code 6-501.12

2. Mar 23, 2026 Routine · 4 priority, 1 priority foundation, 5 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Baked chicken on hot bar noted between 101 and 115 °F Items on hot bar less than 1 hour, reheated to 165 F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Packaged Oscar Mayer lunch meat and True Story chicken products noted between 45-50°F. Items removed from sale and case to be serviced

     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)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Various containers of string cheese, cheese spread and cheddar cheese noted stored in cheese bunker between 45-50°F. Items out of temperature were pulled from sale and unit to be serviced. Remaining items in this case below 41 F however monitoring will continue of all items remaining.

     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)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Packaged salads in rolling ice bunker are cold held at 43-53°F. Products removed from this type of storage.

     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)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Canolli filling dated 3-12 has exceeded its date mark or is not provided with a date mark. Disposed of product onsite

     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.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Goo Gone bottle is stored on bakery shelf with ingredients and above a prep area. Staff removed from this area.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Cover of clear juicer collection bin is noted with cracks.

     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

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoopers and measuring cups were improperly stored (handles in the food items) in rolling ingredients bins in deli area.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Multiple hot bar items and deli salad prepped during inspection, noted stored in walk in covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Tape noted on handle of meat case sliding door to repair the handle. This is not a cleanable surface.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of bakery cart in decorating area, shelving units in walk in cooler (deli and meat), top of dish machine and under deli wrapping area are noted with dirt, dust and old food residue.

     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

     CLEANING, FREQUENCY AND RESTRICTIONS

     Grind Energy area is noted with spills and other food debris and is in need of cleaning.

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

     Code 6-501.12

3. Jan 10, 2025 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The wall/coving in the meat cutting area is noted in disrepair and is no longer cleanable. Management states this is scheduled for repair within the month.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace damaged parts of wall surface

     Code 6-501.11

4. Jan 8, 2025 Routine · 4 priority, 1 priority foundation, 2 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken wings and roasted potatoes on hot bar are held between 107-128 °F. Items were removed from this area and replaced with new items.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Packaged lunch meats in display case are noted between 48-58°F. Items removed from this case and case to be serviced.

     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)

   • Serious Priority

     PLUMBING - REPAIRED TO UNIFORM PLUMBING CODE

     The handwash sinks in bakery and produce are noted leaking onto the floor. .

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Referral will be made to the department of safety and professional services for follow up.

     Code 5-205.15 (A)

   • Serious Priority

     TOXIC SUBSTANCES - SEPARATION

     Wiping cloth buckets noted stored on prep tables.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation Corrected on site

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Some black trays from meat chase noted with excessive breaks and cracks at corners and are no longer cleanable. Manager discarded these onsite.

     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

     FOOD CONTAMINATION - FOOD PREPARATION

     Produce is subject to potential contamination by cutting on a cutting board placed over the warewash sink. Employee noted cutting tomatoes in this location. Relocated to a cutting table.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core Corrected on site

     FOOD CONTAMINATION - FOOD PREPARATION

     Tomatos and jalapenos subject to potential contamination by placing them in a bowl in the prewash sink and not the food prep sink. Noted moved from this location during inspection.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination.

     Code 3-305.14

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The wall/coving in the meat cutting area is noted in disrepair and is no longer cleanable. Management states this is scheduled for repair within the month.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair or replace damaged parts of wall surface

     Code 6-501.11

5. Jun 7, 2023 Routine · 4 core
   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Tuna steaks in walk in freezer was 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 Corrected on site

     FOOD CONTAMINATION - FOOD PREPARATION

     Deli salad is subject to potential contamination by employee not wearing gloves covering her arms while stirring the salad. Employee was wearing gloves however there were portions of her bare arms touching the salad during prep.

     Correction: Remove food from this location or provide alternate methods to protect food from contamination. Gloves extending up to the elbow have been ordered for this department. Alternative solution would be to use a utensil for this task.

     Code 3-305.14

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Grinder in meat cutting area is not maintained in good repair and is noted rusty. This machine has been removed from use and will be replaced.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The areas under shelving in the general walk in freezer are noted with packaging materinals, food debris and ice build-up and are in need of cleaning.

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

     Code 6-501.12