WALMART #5481 DELI/BAKERY

6-301.14 Post a handwash sign at each handsink. Observed handwash signs missing from men’s and women’s bathrooms. Per PIC, bathrooms recently completed a remodel where all signs were removed. EHS provided signs to PIC.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food in walk-in freezer with frozen condensate from overhead compressor unit. PIC relocated food to a protected area.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed compressor fan unit in walk-in freezer with condensate build-up and evidence of leaking. PIC submitted maintenance request.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food debris in door tracks of deli display cases. PIC to address cleaning frequency.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Employees were unable to locate Health Policy during inspection. CDI - EHS provided health policies during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed 0-50ppm Quat sanitizer at the 3-compartment sink due to the tube being blocked by air. CDI - Sanitizer was allowed to run until it came to the appropriate concentration. Observed a stored food thermometer with food debris still attached. CDI - Thermometer was cleaning with a probe wipe.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 126 degree hot dogs in the hot case. CDI - Items will be discarded within 4 hours, following the Time for Quality procedures.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a gasket tearing from WIF door.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - 2 Boxes of pre-made salads stored directly on the floor of WIC. *CDI - PIC placed boxes onto shelf.

4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing from WIF door.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Floor of WIF and gaskets to WIF and WIC with black build up. Clean frequently to avoid accumulation.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak at back hand sink. PIC placed work order.

*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Missing tile and base boards behind display case in need of repair. Base boards next to WIF in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cell phones on prep tables throughout deli and bakery area. Employee items shall be stored in a designated area separate from food prep or on person. *CDI - PIC informed employees of issue and employees removed their cellphones.

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - 2 handsinks without soap available. *CDI - Maintenance replaced all soap dispensers with new soap. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. *Observed - Handsink in the middle of back room blocked by rolling rack and trash cans. *CDI - PIC removed objects from blocking handsink making it accessible to employees.

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 frozen chicken nuggets stored on WIF floor. Observed - Box of packaged soup stored on floor of WIC. *CDI - PIC removed boxes from floor and placed them onto shelves.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Gasket to WIF and Calking below display cases in need of repair/replacement. Work order has been for these items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink next to the hot holding case without paper towels. CDI- POC provided

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handlers with watches and braclets while prepping food.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed inside of the deli case, specifically in crevices where food debris is falling between.

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 cleaning needed behind cooking equipment/fryers, and under shelving and under warewashing sinks.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored in walk in cooler on shelving, directly above retail products. CDI- drinks moved, EHS discussed proper drink storage.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in bakery department with large rolling trash cans stored in front, restricting access to this sink. CDI- objects moved, EHS discussed maintaining access to hand sinks.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner stored inside of a chemical bottle that stated it was disinfectant cleaner, mislabeled. PIC believes employees are filling old bottles with different chemicals. CDI- chemical poured out, PIC will discuss with employees. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of glass cleaner stored under deli slicer, directly adjacent and above plastic to-go containers. CDI- chemical moved, EHS discussed chemical storage.

4-501.11 Maintain equipment in good repair. Observed ice buildup inside of blast chiller at deli department. Observed blast chiller not properly functioning, touch screen not responding and PIC unable to use.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed inside of the deli case, specifically in crevices in front of case where food debris is falling between. Observed areas of shelving in walk in cooler with buildup, in need of cleaning.

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 cleaning needed behind cooking equipment/fryers, significant oil spill and buildup behind equipment.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. PIC will work on getting staff certify -1 pts-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of the hand sink on the back. And the other hand sink, the paper towels dispenser was broken. PIC put on the work order to get it fix. CDI- PIC provided paper towels during inspection. -1 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety 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. Observed ham, turkeys, beef, cheese pre slices in the bag. All items temperature above 41F. Employee put the price label on this morning, and bring them out directly to customer grab and go case. Items are above 41F. CDI- cooling time and temperature of TCS foods discussed with PIC. All understand how to cool items at 41F or below before bring them out to the case to keep cold. Items volunteer discarded -1.5 pts-

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 For more information, please visit: http://meck.co/FoodSafety 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. Observed two items of black ham forest 9 days expired on the display case. CDI- Items volunteer discarded. -1.5 pts-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility has two food thermometer that is not working properly. Facility need to have an accurate working food thermometer on site during opening time. Observed the facility has no dish temp plate to measure the temperature of the high temp dish machine. Facility need to obtain the dish plate thermometer for dish machine. VERIFICATION NEEDED within 10 days (2/10/2023) -0.5 pts-

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of raw chicken stored on a metal shelf, the shelf was on the floor giving the food boxes only a 1inch gap. PIC said they would remedy this. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of chicken in WIF stored on the floor. -1 pts-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed no sanitizer coming out of 1 of the 2 3-comp sinks in the back. The other one is 300PPM. CDI-PIC said they will use this one temporarily and they called in ecolab while EHS was on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of raw chicken stored on a metal shelf, the shelf was on the floor giving the food boxes only a 1inch gap. PIC said they would remedy this.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection. PIC was a manager over meat department. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety --Observed no vomit plan/poster/kit on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed both 3-comp sinks running at 150PPM. CDI-PIC called maintenance and they fixed it while EHS was on site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HH in the front (bottom HH unit) running at 76F. They explained they do this because the top section will burn if they keep it hot. PIC explained most of the food is keep on TPHC (except for rotisserie chickens-non family size). All food will be discarded every 3 hrs until unit is fixed. VR REQUIRED 3/5/2022.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed water used for the bakery for bread with no label. Needs to be labeled to distinguish from chemicals.

4-501.11 Maintain equipment in good repair. Observed both sinks with low sanitizer. Observed HH unit not holding food at 135F. Obsereved the top unit of the HH unit-doors don't shut correctly and they are leaving a gap. Both WIF have ice-WIF 1has ice on the pipes, WIF 2 has ice building up on the floor and there appears to be gaps between the seals in the ceiling area of the WIF.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf --Observed no high temp dish machine thermometer. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout near the mop sink. No points due to the lack of severity.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink near the bakery and closet to the slicers. CDI-EHS provided paper towels and there is another fully stocked handsink within 50ft. Points deducted due to the distance from slicers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed water used for the bakery for bread with no label. Needs to be labeled to distinguish from chemicals.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in boxes in the WIF, shelf was sitting directly on the shelf.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large metal spoons for the bakery hanging on a hook, and the spoon part was within 6 inches of the floor. CDI-EHS moved it to a shelf.

4-501.11 Maintain equipment in good repair. Observed both WIF with ice building up on the floors and the pipes. Observed flap for the deli freezer broken. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli case-grab and go holding sliced deli meat between 46-49F. (One facing the deli HH case) Tysons chicken was holding at 50F. Other side of cases were in temp. CDI-PIC voluntarily discarded sliced deli meat and upon EHS suggestion discarded chicken. REPEAT. VR REQUIRED 2/6/2021

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 2 chubs of turkey and ham with pack dates and expiration date for today. PIC was not aware when these were opened. Observed a chub of bologna dated for April 13th. CDI-PIC voluntarily discarded chubs since they were not aware when they were opened. *Sidenote-EHS came during inventory and did not get to see whole production PIC did not sign due to Covid protocols.

2-102.11 Demonstration - C 2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed no ceritifed food protection manager on site during inspection. PIC came about 40mins after inspection had begun and had not worked previously in the deli.

2-201.12 Exclusions and Restrictions - P Observed food employee with large burn, not covered. CDI-Food employee wrapped wound and spoke with them and manager on importance of covering.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the deli area blocked by equipment. PIC unblocked area to allow handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Obserevd two handsinks at the front counter area with no paper towels. CDI-PIC came 40mins later and added paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of bourbon chicken with 3-4 pieces of chicken that were 130F. CDI-PIC stirred and increased temp to 136F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a deli meat grab a go fridge (the one facing the deli counter) holding at 45F. Deli meat and cheese was above 41F. PIC voluntarily discarded, unit has a build up of dust on the inside air vents. PIC will not use that side of the unit until it is fixed. Other sides of the unit are holding temp. VR required 6/5/2020.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cheese labeled 5/27/2020. CDI-PIC voluntarily discarded. During conversation with 2 employees, employees stated if the deli has more than a half chub worth of meat or cheese, they change the best by date (discard date)-and add 3 extra days. They then put that meat out for clearance sale, giving deli meat and cheese a 10 day shelf life. They explained their manager Clarence had been taught that by his old manager and have been doing it for 2 years. CDI-Spoke with manager and explaiend deli meat only gets a 7 day shelf life-no more. There was no meat for sale at the moment, no discard. VR required 6/5/2020.

3-501.15 Cooling Methods - PF Observed 6 rotisserie chickens and 2 fried chicken combos sitting above 41F in the grab and go. Other food items were in temp. PIC explained they put hot items in the walk-in, covered in plastic clamshells for 3-4hrs. This probably does not allow most items to cool properly. Suggested they put food in walk in freezer for 30mins, then put in WIC afterwards, then check a few temperatures before placing on shelf. CDI-PIC voluntarily discarded all food above 41F.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no working trash can next to handsink in the front counter area. CDI-PIC provided a working trashcan.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink without empty soap dispenser. CDI - PIC provided soap for handsink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed employee actively washing dishes with wash solution at 83F. CDI - Hot water was added to wash solution to make at least 110F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwiches and wraps in display case cold holding above 45F. PIC stated all wraps and sandwiches had been holding in case over night. CDI - All sandwiches and wraps voluntarily discarded. Observed fried chicken, mashed potatoes, mac & cheese, and other side items holding in retail case at 45F and above. PIC stated they were stocked this morning from walk in cooler. CDI - All items taken to walk in cooler to cool rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed doors and tracks of deli cases in need of cleaning. Increase cleaning frequency. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bakery/deli food worker wearing an electronic watch while preparing food items. Ensure that watches and other accoutrements on the hands/arms are removed during food preparation.

4-501.11 Maintain equipment in good repair. Observed damage to sliding doors on the display cases, observed some bent/broken sections of sheet metal that run along the base of the deli cases.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight food debris accumulation in some areas of the display cases near the sliding windows/doors.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one area of tile damage in the bakery area, observed three missing ceiling tiles in the bakery area. 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 HVAC vents in the bakery area with accumulated dust present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink in bakery area. CDI papertowels provided.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer not dispensing at proper concentration at 3 compartment sink. CDI maintenance contacted. In the meantime, employees will use 3 compartment sink that was tested at proper concentration.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two cuts of deli meats not date marked. CDI meats voluntarily discarded. 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 cuts of meat back time/temperature window.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food and sauces stored directly on floor in walk-in cooler and walk-in freezer.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled/peeling stickers on shelves in walk-in cooler.

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed prep table butted up against dirty / wash sink at three compartment sink in kitchen area.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (Observed large amounts of ice build up inside walk-in freezer)

7-201.11 Chemicals seperation and storage; Observed glass cleaner stored on prep sink drain board. CDI cleaner properly stored.

5-103.11 Hot water available at requuired temp; Observed hot water at prep sink, wash sink and hand washing sinks only reaching 80F. VR ( Maintenance startedby end of inspection).

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean pans, containers and utensils stored inside dirty bins, Observed unused containers collecting debris in need of cleaning.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (catch pans underneath deli meat / cheese display cases)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service tray lids stored on the floor in deli kitchen.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in dei kitchen with deep non-cleanable grooves in surface. Resurface or replace. Observed knife with tape wrapped on handle. CDI by discard by PIC.

Observed lights out at fryer hood and walk-in cooler (deli). Repair

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed slicers in use without proper use of sanitizer. Food employee stated that slicers were only being washed, and rinsed. CDI by filling sanitizer bottle for use by food employees. Instructed PIC that slicers must be sanitized at least every 4 hours.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PfDocumentation for TPHC foods was not provided. Procedures must be documented. VR required within 10 days..

4-703.11 Hot Water and Chemical-Methods- Maintain sanitizing solutions at manufactuers recommended strength for food sanitation (read label). Obserevd employee cleaning meat slicer with 0ppm sanitizing solution. CDI by refilling sanitizer bucket with 300 ppm QAC sanitizing solution. - Dispenser in deli kitchen was not properly operating. Tested at the hose 0 ppm QAC. Instructed PIC to use bakery QAC dispenser until other dispenser could be corrected. All slicers cleaned and sanitized.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition- Ready to eat potentially hazardous food items held in refrigeration must be date marked with date package is opened and then discarded within 7 days when held at 41F or below. Observed deli meats held beyond 7 day hold time. (date marked 5-12 and 5-13). CDI by voluntary discard of food products.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- MAintain all foods during hot holding at 135F minimum. Observed corn dogs in hot hold display case at 118-131F. Corn dogs were vouluntarily discarded by PIC.

4-501.12 Cutting Surfaces- Maintain cutting boards to be smooth and easily cleanable. Observed cutting board surface to be stained with deep grooves in surface.

4-602.13 Nonfood Contact Surfaces- Maintain all nonfood contact surfaces clean to sight and touch. Observed food debris in between cutting boards.