WALMART SUPERCENTER DELI # 1452 ARBORETUM

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed no paper towels at handsink next to three compartment sink during inspection. Observed no handwash sign in back bathrooms. CDI - Paper towels provided. REHS supplied handwash signs. Repeat. 2 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer caked with debris during inspection. Employee stated slicer had been cleaned roughly an hour before REHS discovery. CDI - Deli slicer properly cleaned. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various TCS foods being held in hot holding units below 135F during inspection. Observed cooked chicken tenders being held at room temperature after being fried for an unknown amount of time. See temperature chart. CDI - Chicken tenders voluntarily discarded. Facility allowed to hold all items in hot cabinets on TPHC, as internal procedures already require all hot foods to be discarded after 4 hours for quality. REHS provided MCHD TPHC procedures during inspection. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food being stored on floor in WIF during inspection. Ensure all foods are stored at least 6 inches off the ground at all times. Repeat. 1 pt.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed various metal hotel pans wet stacked together during inspection. Ensure all equipment and utensils are properly air dried before storage. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed box of single use food storage bags being stored directly on floor during inspection. Observed single use container lids being stored with their food contact surfaces facing upwards, exposing them to possible contamination. Ensure all single use items are stored in a manner that does not promote their contamination. 0 pts.

4-501.11 Maintain equipment in good repair. Observed gaskets on hot display case heavily damaged. Damaged gaskets are suspected to be the cause of hot holding issues in display case. Repair or replacement necessary. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored on prep areas, food contact areas, and above or in conjunction with customer foods and service items. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service items. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near rotisserie ovens during inspection. CDI - PIC stocked with paper towels. Repeat. 2 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser at three compartment sink dispensing degreaser instead of an approved sanitizer. CDI - Chemical changed to multi-quat chemical. Dispenser flushed of previous chemical. Sanitizer dispensing at around 200ppm quat. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed degreaser being used as sanitizer in three compartment sink during inspection. CDI - Chemical removed from sanitizer dispenser and replaced with approved sanitizing chemical. 1 pt.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken Caesar wraps being cooled while tightly sealed in plastic container in grab n go unit during inspection. Wraps were not cooling rapidly. CDI - Wraps were moved to blast chiller to hasten cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food being stored on floor in WIF during inspection. CDI - PIC moved to appropriate location. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 separate hand sinks during inspection. Paper towels must be provided at every handsink to ensure proper handwashing. -CDI- PIC provided paper towels for on e of the two hand stinks. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans that were heavily soiled with grease and food residue while being stored as clean. -CDI- Pans were placed in the 3 compartment sink to be rewashed and sanitized. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all deli meats and cheeses above 41F ranging from 47-54F for the deli meat grab and go. PIC stated that those items have been holding overnight. -CDI- PIC voluntarily discarded the respective food items. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 metal containers wet stacked while being stored as clean. Separate the containers to allow proper air drying. Due to severity, no points deducted. (0 pts)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed slight build up of dust on the vent above the frying station. Increase cleaning frequency. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed significant grease build up on exterior of half pans stored as clean. CDI: Pans removed and rewashed. Ensure water temperature when washing is at least 70F per current soap manufacturer’s instructions. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion, slicers are only washed, rinsed, and sanitized at the end of the night. During the day they are periodically wiped down with soapy water if roast beef was used or sanitizer after all other meats. CDI: EHS educated staff on proper wash, rinse and sanitize procedures. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cook breaded chicken wings to 80F-120F and place them in a pan for sale. CDI: Chicken was put back into the fryer and cooked to over 165F. EHS noted that many of the wings were stuck together during cooking and therefore likely did not reach the proper final cook temperature. EHS educated employee on proper thermometer use to ensure that products are fully cooked including ensuring that the largest pieces of chicken are always temped, and that the thermometer tip, where the reading is taken, is in the middle of the food.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several cooked rotisserie chickens in walk in cooler from 8/16 and a few packages of deli meats from 8/14 in walk in cooler held past 7 days. CDI: Products voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed active utensil washing in soiled wash solution with water temperature 95 F. CDI discarded and rewashed For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot dogs hot holding at 109. CDI placed on temporary tphc For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .