PIGGLY WIGGLY #265 - DELI health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

(B) Loosely cover or uncover food until cooled. /// Observed spaghetti completely sealed before being properly cooled.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) /// Observed strawberry shortcake, cinnamon rolls, bread loafs, and spaghetti for display grab and go without proper labels.

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. /// Grime and debris observed on the exterior of equipment.

3-501.16(A)(1) Maintain TCS food at 135 F or above. /// Observed out of temp (112F-125F) pork chops, green beans and grilled chicken on the hot holding make-line. COS - PIC discarded.

(A)(2) Maintain TCS food at 41 F or below. /// Observed several out of temp (46F-52F) recently placed sushi rolls in the R.I. display cooler. COS - PIC moved items to properly cool in the W.I. cooler.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.

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.

3-501.16(A)(1) Maintain TCS food at 135 F or above. /// Observed recently cooked out of temp (110F-125F) fried chicken, baked chicken, fried okra, and collard greens. COS - PIC reheated out of temp food items.

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. /// Grime and food debris observed on equipment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures. (preventive) /// Observed raw chicken stored over ready to eat foods in the W.I. cooler.

(B) Loosely cover or uncover food until cooled. /// Observed cooked foods completely sealed before being properly cooled.