WALMART #5063 DELI & BAKERY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on meet slicer. CDI. PIC cleaned equipment. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist band while working with food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed all items on time without TPHC written on them. CDI. PIC timed the items.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist jewelry while working with food.

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 build up of debris on vents in WI cooler. Clean as needed. repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no employee health policy in the facility during inspection. CDI. PIC was provided a copy and education provided on the changes from the previous to the present one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Did not observe paper towels at 2 out of 3 hand wash sinks. CDI-PIC provided paper towel at hand sinks. repeat ***improvement from last time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. observed sandwiches up front at the display at temperatures above 41F. CDI. PIC voluntarily discarded. unit temp was 37F. ***All other items were properly held at compliant temperatures. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. repeat

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 build up of debris on walk in freezer floor, behind cooking equipment. Clean as needed. repeat

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tools being stored in hand sink in bakery next to 3 compartment sink. CDI: Employee removed tools.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one metal container with build up being stored as clean on clean equipment storage rack in deli. CDI: PIC returned item to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of boneless chicken wings being held in hot holding display case in which 2 - 3 pieces of chicken measured between 122F - 126F. CDI: PIC voluntarily discarded chicken. REPEAT. Points reduced to half due to improvement since previous inspection.

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: 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 . Observed a chub of turkey opened from its packaging on February 26 being held in meat display case cooler date marked with an expiration date of April 26, 2025. CDI: PIC corrected expiration date to expire 7 days after it was opened.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being stacked wet nested on clean equipment storage rack. Allow equipment to air dry before stacking within each other. REPEAT.

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 build up of debris on walk in freezer floor. Clean as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed popcorn chicken, breakfast tater kegs and hot dogs being held in hot holding units below 135F. See temp chart. Ambient air temp of hot holding unit was measured at 79F. PIC submitted work request to have unit evaluated. PIC agreed not to hold any food items in unit until it is able to hold foods at 135F or above. PIC voluntarily discarded all items. VERIFICATION REQUIRED within 3 days. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items being stored on floor in WIF. CDI: Staff placed boxes on shelves.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being stacked wet nested. Allow equipment to air dry before stacking within each other. REPEAT.

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 two stacks of single use containers being stored outside of their original packaging right side up on clean storage shelf. CDI: Staff inverted containers to protect against contamination.

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 grout worn away between floor tiles near 3 compartment sink and storage area. Replace worn away missing grout between floor tiles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Did not observe certified food protection manager during inspection. CDI-Certified food Protection manager arrived toward end of inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each hand sink. -Pf Did not observe paper towels at 2 out of 3 hand wash sinks. CDI-PIC provided paper towel at hand sinks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 popcorn chicken , chicken egg rolls, chicken sandwiches, and corn dogs hot holding below 135F (refer to temperature chart). CDI- All items aside from corn dogs were reheated to 187F and above and corn dogs were discarded. -REPEAT-

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 deli meat in walk in cooler with an expiration date of 1/15/2024 and 1/17/2024. CDI-Items were 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/exparation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large plastic bins at clean dish rack.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed stagnant water in between floor tiles. Repair tile grouts. 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 on floors with dirt and debris and in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 fried chicken at a temperature of 127F in customer grab and go hot holding unit. Fried chicken has been hot holding for 2 hours. All other food items were observed at a temperature of 135F and above. CDI - Fried chicken was removed and cooled down in blast chiller. -REPEAT VIOLATION-

4-501.11 Maintain equipment in good repair. Observed bakery dish machine not in operation. Facility has been using 3 compartment sink for all dish washing. PIC does not know if dish machine will be removed from facility or repaired. Repair, replace, or remove dish machine.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed central area handsink in kitchen space between deli and bakery out of service. No other hand washing or hand sink availability violations were observed at time of inspection. PIC informed EHS that a work order has been placed for the hand sink and that it is scheduled for repair. A verification will occur no later than 02/11/2023.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 fried chicken wings at a temperature of 127F in hot holding. All other food items were observed at a temperature of 135F and above. CDI - Fried chicken was removed and refried to a temperature of 191F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) metal pans at the deli 3 compartment sink drying rack stacked while wet. CDI - Pans were separated out and allowed to air dry effectively.

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 one (1) stack of fried chicken stored at deli area prep table with exposed food contact surfaces. CDI - Buckets were reoriented to prevent potential contamination.

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 food soil accumulation in gaskets of deli case. 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 multiple surface damage holes in the walls of women's restroom above the water proof siding of the floor. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed three (3) kitchen area hand without available paper towel at the start of inspection. CDI - Paper towel roll or box was placed at each handwashing station in short order.

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 two (2) prepackaged turkey pinwheels in the WIC at 43F and 44F respectively. Packages were marked as having been packed at 2:19 a.m. on 09/26. PIC stated that turkey pinwheels may have temporarily been rotated out of cold holding during morning delivery. PIC could not account for the location of pinwheels within the previous 4 hours. CDI - PIC voluntarily discarded out of temperature TCS food.

4-501.11 Maintain equipment in good repair. Observed excessive ice buildup along floor and walls of walk in freezer. PIC stated that a ticket has been placed for facility service.

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 food soil accumulation in gaskets of deli case.

5-205.15 Maintain a plumbing system in good repair. PIC stated that a ticket has been placed for facility service. Observed men's restroom with urinal stored clean, covered by a plastic sheet, and marked as out of order. PIC stated that a ticket has been placed for facility service.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed approximately four (4) toilets across both the men and women's restrooms with excess waste on the rim of toilet seats. Clean toilets at a rate necessary to preclude the accumulation of stains and waste.

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 multiple surface damage holes in the walls of women's restroom above the water proof siding of the floor. PIC stated that a ticket has been placed for facility service.

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 written vomit and diarrheal plan available at facility. CDI by education. EHS emailed PIC copy of new vomit and diarrheal plan. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boneless chicken wings and chicken tenders holding at 122F in hot holding unit. All other items inside of unit holding at upwards of 150F. Door to unit was left open in front of the chicken tenders and boneless wings. CDI - Items reheated and placed back into unit for hot holding. Be sure to maintain closed doors when not in use. - 1.5 -

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 on date marking please visit: http://meck.co/FoodSafety. Observed one cut chub of London broil with date of 11/27/2021. CDI - PIC voluntarily discarded. - REPEAT - * Points remain the same due to continuous improvement in facility. This was the only date marking violation. *

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. Observed open box of single-service cups on floor at bakery area. CDI - Items picked up off of the floor and placed back onto the shelving unit. - 0.5 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing and damaged floor tiles throughout facility. PIC states they have reached out regarding the flooring but the kind of flooring they have is not being manufactured anymore. They are working out what to do next. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coffee creamer stored on top shelf in bakery cooler. CDI - Creamer removed. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. No certificates on site. EHS unable to verify validity of certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near 3-comp. CDI: Soap provided. Other fully functioning and available handsinks were within 25ft.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans stored as clean with food debris on them. CDI: Pans were moved to dirty side of the drain board for washing. Observed slicer with some food debris on back of blade. CDI: Blade cleaned. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion with PIC, slicers are fully washed, rinsed, and sanitized once per day.This in use equipment must be washed, rinsed, and sanitized every 4 hours from first use. CDI: EHS discussed procedure with PIC. Facility has been using slicer for less than 4 hours so far today.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads and subs rising in temperature in open air cooler near slicers. CDI: Salads moved to walk in where they cooled at the proper rate.

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 a cut turkey chub with a date of 3/7. CDI: Turkey voluntarily discarded. REPEAT VIOLATION previous violation corrected and only one item was out of compliance. Points remained the same.

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 salads and subs cooling in open air cooler near slicers while tightly wrapped. CDI: Employee relocated items to the walk in for cooling and items cooled properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked pans stored as clean.

4-501.11 Maintain equipment in good repair. Observed dish machine in facility to not be operational. PIC stated that they do not use the machine as it is not consistent in working. Machine is likely not required based on having no seating area. Equipment must be in good working order or removed. If facility wishes to remove the equipment, please call 980-314-1620 and speak with plan review. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on bakery freezer with black build up.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Per conversation with employee, employee was not able to name the foodborne illnesses or symptoms. EHS educated employee and left facility with a handout detailing the reportable foodborne illnesses and symptoms.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels or hand drying device at handsink upon EHS arrival. CDI, paper towels were supplied to handsink.

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 cheddar cheese, pepper jack cheese, and several deli meats marked incorrectly in deli case. The food items"package" and "best by" date were the same marked "6/7/2020". Per conversation with PIC some newer employees did not chaange the "best by" date on packages. CDI, all food items that were improperly labeled were voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. When EHS asked for a food thermometer food employees stated that the thermometers they were using had not been functional since day previous. CDI, PIC supplied a new thin probe thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies near dish machine within bakery. REPEAT.

4-501.11 Maintain equipment in good repair. Observed one handle on hot display in need of repair. Observed dish machine not operational stored within deli. Per converation with employee she used 3 compartment sink to wash, rinse, and santize dishes. PIC stated that he was not aware of dish machine not working. PIC stated that he will put in a work order to get the dish machine fixed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sponge stored in handsink by sandwich prep area. CDI - Sponge removed from handsink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Several fruit flies on wall by three comp sink in bakery area. Continue working with pest control service provider to eliminate pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from sliding door tracks of deli meat display cases and clean dust build up from walk in cooler fan vents.

6-502.12 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. 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. Clean walk in freezer floors. Repair holes in wall across from walk in cooler door.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer spray bottle testing at 0ppm quat; employee did not fully open valve at sanitizer dispenser which prevented concentrate from mixing into solution. CDI - Bottle dumped and re-filled at correct concentration; educated staff on proper operation of sanitizer dispenser.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle label faded and no longer legible. CDI - Labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One bakery food employee working with no hair restraint on. Ensure all food worker are using hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from sliding door tracks of deli display case and dust from walk in cooler fan guards.

6-502.12 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. Clean floors in walk in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone stored on cutting board by deli display case. CDI- Moved to designated area and cutting board cleaned.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food thermometer not in use with visible food debris on the probe. CDI- items was cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats on wall around bakery 3 compartment sink. Facility actively trying to control pest issue. Minor improvements made since last inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees with multiple bracelets on their arms in the deli.

4-501.11 Maintain equipment in good repair. Observed one non-functional 'bunker' cooler where deli subs/sandwiches are stored. PIC indicated the cooler is actively being worked on and it should be repaired by tomorrow.

5-205.15 Maintain a plumbing system in good repair. Observed the hand sink nearest the cold chef case leaking water form plumbing when in use.

6-502.12 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 debris accumulation on the floor underneath the fryers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink nearest the bakery 3 compartment sink. CDI- dispenser refilled.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispensing out of the 3 compartment sink at <150ppm quat concentration. Observed 4 quat sanitizer spray bottles with 0ppm concentration. CDI- bottles were emptied and refilled at the bakery chemical station. VR within 10 days to ensure the dispenser at deli 3 compartment sink is repaired.

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 tenders cooling in the customer cold case at 55F. CDI- product was relocated to the walk in cooler for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the 3 compartment sink room within the bakery.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a blocked / inaccessible handsink nearest the cold salad deli case. CDI- items were removed from the handsink.

4-501.11 Maintain equipment in good repair. Observed rusted metal racks inside the deli cases where meats and cheeses are stored.

4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment - C Large equipment and objects that cannot be properly washed in the 3 compartment sink shall be disassembled and washed, rinsed, and sanitized using appropriate methods. An employee initially indicated that the deli slicers are sprayed with sanitizer to clean every 4 hours. Instructed employees that the equipment must be washed, rinsed, and sanitized every 4 hours the equipment is in use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the walk in freezer door handle.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking faucet at the hand sink nearest the walk in freezer.

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 baseboard tiling near the handsink thats located next to the walk in freezer. 6-502.12 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 minor debris accumulation on the caulking and FRP board at the 3 compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an opened bag of raw chicken tenders stored over a box of pizzas inside the walk in freezer. CDI by moving to the correct location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a greasy film and/or food debris left on metal pans and plastic food containers stored as clean. CDI by removal to place into the dirty vat.

4-501.11 Maintain equipment in good repair. Observed rusty shelving inside the walk in cooler.

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 grease build up on ceiling tiles above the rotisserie oven.

Observed a knife stored in the handsink today. Removed and sent to be washed. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed ham that was made on 11/23 and on 11/26, both past 7 days- discarded during inspection to correct. 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 no working thermometer in the deli today- one provided off ofthe floor to correct.

Observed gnats in the donut case today. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed food stored less that 6 " off of the floor inthe walk in cooler and walk in freezer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed wooden cutting boards that were warped and broken- discarded today. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed rusted racks in the walk in cooler today. 4-501.11 Maintain equipment in good repair.

Observed standing water on the floor in the walk in cooler and near the back closet there was a lot of standing water. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brushes used for cleaning fryers stored in hand sink. CDI-items removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at hand sink. CDI-towels proivded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several rotisserie chickens stored below 135F in hot hold unit. CDI-temperature on unit turned up and chickens placed into walk in cooler to rapidly chill.

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 rotisserie chickens cooled down and stored in walk in cooler to be put out and sold cold. PIC stated that chickens are held for no more than 7 days. Observed temperature of chickens to be around 43-44F. Items may only be held 4 days if tempertaure is above 41F. Did not observe any items past 4 day hold time. CDI-instruction given to PIC.

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 several packaged rotisserie chickens, fried chickens and chicken tenders cooled and actively cooling in walk in cooler in closed clam shell cases. Cool foods uncovered and vented. REPEAT.

2-301.12 Cleaning Procedure - P 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P 2-301.14 Wash hands after activities that contaminate them.-P Observed handsink without evidence of use and employee stationed near that was not washing hands between tasks or glove changes. Observed employee wash hands for minimal time less than 5 seconds. Redirected employee with short handwash and gave manager instruction concerning handwash requirements and methods.

3-501.14 Cooling - P 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed fried chicken in walkin at greater than 45 F after cooling overnight in a covered container in the walkin. Item discarded. Other chicken items in covered containers were at the maximum 45 F. Walkin appeared to be holding foods between 39 - 43 F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items from 2 refrigeration cases at greater than 45 F. All out of temperature items were discarded. Front case outside deli had many items above 45 F and all were discarded. Products from cold case above unit were rechilled.

3-501.15 Cooling Methods - PF 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 products being cooled in closed clam shells double stacked. Gave instruction.

4-501.14 Warewashing Equipment, Cleaning Frequency - C 3-comp sink shall be cleaned Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; Observed build up in rinse and sanitizing compartments of sink. Gave instruction as to proper frequency for cleaning. :

5-202.12 Handwashing Sinks, Installation - Provide hot water of at least 100 F at all handsinks. Was unable to achieve 100 F in the public restrooms. Gave instruction.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - Walmart date marking is stamp programed to associated products. Cheeses when opened are given a 30 day sell by date before discard. Facility documentation exempts only mozarella and hispanic cheeses from the the 30 day discard date. The list of cheeses sold by the deli are: muenster, mild cheddar, super sharp cheddar, colby jack, colby, alpine lace, swiss cheese, baby swiss, Jarlsberg loaf, white american, yellow american, smoked provolone, provolone, and havarti. The facility was requested to find reasoning and documentation supporting the date marking exemption for the cheeses not listed in the food code or annex.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - Accurate ambient thermometers are required in all refrigeration units. Observed unit missing ambient thermometer. Gave instruction to provide accurate thermometers in all units.

2-303.11 Prohibition-Jewelry - Employees shall not were jewlery on hands or arms other than a plain band ring. Observed employee with multiple rings.2-302.11 Maintenance-Fingernails - FOOD EMPLOYEES shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Pf (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. No violation of fingernails noted.2-304.11 Clean Condition-Outer Clothing - FOOD EMPLOYEES shall wear clean outer clothing to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Observed employee with coat and scarf as outer clothing. Gave instruction to wear covering over coats and remove knitted scarf.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed deli meat case and deli salad case not functioning. Service was on site during inspection for repair. Main deli meat/cheese unit reportly failed last evening and management reports that all foods were reported to have been transferred to walkin within 45 minutes of unit failure. |

Properly wash hands between task changes and between/before glove changes. Observed employee putting on gloves without handwash. Gave instruction and redirection.

Maintain all cold hold foods at approved temperatures. Observed most items in the front portion of the ready-to-eat refrigerated display case > 45 F. The unit is used for prepared salads. Case appeared to have malfunction near front vents. Gave instruction to remove foods and discontinue use until repaired or replaced. All product from case was discarded and service was called.

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Observed refrigerated display case for holding cold salads not maintaining consistant temperatures throughout. Front vents did not appear to be circulating cold air. Gave instruction to repair or replace. It is reported that the unit has had ongoing problems.