Pinegrove Market and Deli

Basic - Dead roaches on premises. 1 dead in restroom, 4 dead under ice machine, 4 dead along wall in kitchen, all cleaned up **Corrective Action Taken** **Warning**

High Priority - - From initial inspection : From follow-up inspection 2025-02-04: 2 live roaches on back of flip top cooler, 1 live roach on hinge of cooler door. Employee killed all roaches **Time Extended** - From follow-up inspection 2025-02-04: 1 live roach behind reach in cooler, 1 live roach on yellow cutting board, 1 live roach on wall near dish machine. Manager killed all roaches **Admin Complaint**

Basic - - From initial inspection : From follow-up inspection 2025-02-04: 3 dead roaches behind flip top coolers, 1 dead roach on wall near sandwich press, 1 dead roach in storage area. Employee discarded dead roaches and cleaned the area **Time Extended** - From follow-up inspection 2025-02-04: One dead roach on floor by prep table, one dead roach on edge of reach in cooler, one dead roach on floor behind flip top cooler **Admin Complaint**

High Priority - Container of medicine improperly stored. Medicine pill bottle stored on shelf with dry storage items

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bell peppers in the walk in cooler

High Priority - Roach activity present as evidenced by live roaches found. 8 live roaches on floor in back of flip top cooler 3 lives roaches behind small flip top cooler 1 live roach on walk in cooler door **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) stored in small pan on shelf above prep line. Stored on prep line for 3 hours manager discarded butter cut lettuce (46F - Cold Holding); cut tomato (49-50F - Cold Holding); cheee slices (50-51F - Cold Holding); deli meat (49-51F - Cold Holding); chicken salad (49F - Cold Holding) per employee food items were just restocked walk in cooler is steps away from the prep cooler. cheese slices (49F - Cold Holding); ham (47F - Cold Holding); turkey (49F - Cold Holding) raw shell eggs ambient temperature (49F - Cold Holding) cold holding in the walk in cooler. Ambient temperature of walk in cooler at end of inspection 37.9F per manager an employee left the door open during their lunch rush for a few minutes **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at faucet in small room on where sandwich press is located

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No written procedures provided, emailed manager written procedures during inspection

Basic - Cardboard used to line food-contact shelves. Card board used to line shelves in the the walk in cooler and display case

Basic - Dead roaches on premises. 5 dead roaches on cooks line, 3 dead roaches in dry storage area, 1 dead roach on wall near fan, 1 dead roach under prep table where meat slicer is located, 1 dead roach on ground near dish machine. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee beverages stored on top shelf in dry storage area near sandwich press, employee discarded beverages **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are soiled in the walk in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris on bottom of cooler and freezer

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in storage area **Repeat Violation**

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Hot and Cold Water Available; Adequate Pressure

Approved Thawing Methods Used

Plumbing Maintained; Sewage Disposal

Certified Food Manager Identification

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Hands Clean and Properly Washed

Food Received at Proper Temperature

Food in Good Condition, Safe, and Unadulterated

Proper Sanitizer Contact Time and Concentration

Equipment, Food and Non-Food Contact Surfaces Approved

Toilet Rooms Maintained

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line

Intermediate - Handwash sink not accessible for employee use at all times. Black tray stored on top of hand wash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No appear towels at hand wash sink in storage area

Basic - Cloth used as a food-contact surface. White cloth used underneath cuts of beef

Basic - Floor soiled/has accumulation of debris. Food debris on floor in the Walk in cooler **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of Microwave

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts and sides in clear door cooler in dining area **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan cover in walk in cooler **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top cooler where potato salad is stored

Basic - Standing water in floor drain/floor drain draining very slowly. Slow draining Hand wash sink near cooks line, employee unclogged sink **Corrected On-Site**

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall and ceiling in storage area **Repeat Violation**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls near sandwich press and triple sink

Basic - Dead roaches on premises. One dead roach on floor Under shelf in small hallway between prep areas, employee discarded roach and cleaned the area **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat hanging on shelf where dry storage condiments are stored , employee moved hat **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with out a beard guard

Basic - Floor soiled/has accumulation of debris. Floor soiled Under shelves in walk in cooler

Basic - Food stored on floor. Cases of Water and gatorade stored on floor in side storage area, employee properly stored beverages **Corrected On-Site**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Premade salads and sides in clear door cooler in dining area. Manager properly labeled all containers **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on Fan covers Debris on Shelves in walk in cooler Gaskets soiled with food debris on cooks line Grease build up on Exterior of flat top grill

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in Storage room

Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a White powdery substance stored on bottom shelf of prep table

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, sanitizer jug empty, employee changed it, 100 ppm **Corrected On-Site**

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then he got clean dishes from dish washer, explained to him and he washed hands **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer jug empty, mgr placed a new one, 100 ppm **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon on shelf above marinara sauce and milk, prep read in cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw beef in reach in cooler by cook line, mgr rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-50f cheeses, on top of cloth and paper in prep cooler, employee rearranged **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On counter, employee discarded **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in walk in cooler, employee moved it **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and cover for food on grill **Repeat Violation**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage area, to go are open **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in prep unit, shelf above grill, fan by triple sink **Repeat Violation**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep unit **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Big catering trays not used often on top shelf by cook line, employee inverted them **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep cooler, employee discarded them **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, mgr made new solution, 100ppm chl **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above packet dressings, display cooler, raw sausage on tray on shelf above fries, upright freezer, storage area, employee rearranged **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above beef that is not mechanically tenderized, upright cooler in storage area, employee rearranged **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold cuts, milk,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-43f cheese, milk, bitter, cold cuts, some overnight and some less than 4 hrs, stop sale **Repeat Violation** **Admin Complaint**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in storage area, employee placed some **Corrected On-Site**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Mgr placed one **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Pink solution by triple sink **Repeat Violation**

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Employee changed it, cook line **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Lid cracked for fries, prep area,

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, storage area **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer baskets and sandwich press, **Repeat Violation**

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies and cakes at front counter for customers to grab

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Little prep area by cook line and storage area, opened to go containers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and by flat grill and fryers, shelf above flat grill **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep cooler by fryer

Basic - Reach-in cooler shelves with rust that has pitted the surface. Prep unit by grill **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, mgr made new solution, cook line, 100ppm **Corrected On-Site**