PIGGLY WIGGLY DELI health score and inspection history

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Single serve cup used for scoop in sugar.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Cutting boards showing heavy use and warped.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Racks in hot holding unit and bottom shelf of oven has baked on food debris.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.///Cheese and Turkey dated 9/2/26, Discarded.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Sliding door track on meat and cheese counter has food debris. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///WI freezer floor has heavy buildup of black residue.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.///Colored cutting boards showing heavy use.

Provide a clean and sanitized surface in a protected location for storing utensils such as an ice scoop that only contact non-TCS food.///Storage bin for extra utensils has debris in drawers.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue.///Tracks of meat and cheese cooler has food debris. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.///Floor of WI freezer has build up of residue.

Store single-service and single-use articles covered, inverted, or in the original protective package.///Single serve trays (clear) stored facing up under prep table.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.///(1) Floors through out kitchen have large build up of residue. (2) Hood over fryer and grill has accumulation of grease.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.///Cell phone on prep table next to slicer.

6-303.11(C) Provide at least 50 foot candles of light in food prep and ware washing areas where employee safety is a factor.///Light out in hood above oven.