WALMART NEIGHBORHOOD MARKET #4148

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink blocked by cart. CDI - Cart moved by PIC. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 2 hand washing sinks. CDI - Manager refilled dispensers.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stacks of container still wet above 3-compartment sink. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf No quat tes strips at establishment. VR - Verification required within 10 days that establishment acquires quat test strips.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided with another. 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 written procedure for vomit and diarrheal clean up. CDI. PIC was provided with another. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored directly on the floor and on shelves less than 6inches above the ground in WI cooler.

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 single use dishes stored by first aid box. CDI. PIC removed

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 build up on display case where deli meat is stored. Needs to be cleaned. Repeat *** improvement from last time.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at the 3-compartment sink reading 50-100ppm concentration. EHS observed the manufacturer's label for the QUAT sanitizer requires concentration levels to be between 150-400ppm to be deemed effective. CDI: PIC dumped the sanitizer basin and refilled with properly concentrated QUAT sanitizer, which tested at 400ppm. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed TCS foods hot holding in the two grab and go cases below 135F (see temp chart). CDI: PIC stated they keep all hot holding food items up to 4 hours for quality purposes, and EHS observed the time stamp on these food items were 6:45AM this morning; PIC voluntarily discarded these food items since the 4 hour mark was almost up. REPEAT VIOLATION. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw whole young chickens cold holding in one of the grab and go cases, above 41F (see temp chart). EHS observed these are stored in the middle compartment of the cold holding unit, and temperatures for the raw chickens in the left and right compartments were at proper temperatures (see temp chart). PIC stated the raw whole young chickens were placed into the unit this morning by another food employee. CDI: EHS allowed PIC to have employees move the whole young chickens into the WIC to cool down and get to 41F or below before placing them back into the cold holding unit. 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 .

4-501.11 Maintain equipment in good repair. Observed prep sink in need of re-caulking. Observed rusted shelves inside the WIC. Observed torn gasket on the WIC door (from the prep room side, not the back storage side). PIC stated all of these will be replaced during their store re-model, which EHS confirmed is an active service request assigned to the permitting senior for the territory. REPEAT VIOLATION. 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed non-functioning digital air thermometer for the grab and go case 3, cold holding raw chickens. Repair or replace.

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 soiled gaskets in the lowboy freezer. Observed heavy buildup of residue and oil in the hood system. Increase cleaning frequency. REPEAT VIOLATION.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee drinks stored in the lowboy freezer, commingled with frozen food products used for service. CDI: PIC removed both drinks and voluntarily discarded to prevent contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed various TCS foods hot holding < 135 F at hot bar and grab & go hot case. Refer to temperature observation chart. CDI - Products voluntarily discarded by PIC. -1.5- 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.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed detached prep sink and hand washing sink. Re-caulking needed. Observed damaged gasket at door of walk-in cooler. Replace. Also observed non-functional bulbs at hot bar and grab & go hot case. Repair. -0.5-

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 black residue on non-food contact surfaces of deli slicer and debris on door tracks of deli meat & cheese display case. -0-

REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leak at prep sink and can wash fixtures. Need repaired. -1-

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 of two non-functional soap dispensers in men’s and women’s restrooms. EHS observed the other soap dispensers to be in good repair. PIC has placed a work order for repairs. 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 FRP walls on right side of 3-compartment sink and on floors/walls/ceilings inside walk-in freezer due to ice build up and debris. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken down cardboard boxes being used as liners on shelving spaces in the walk-in cooler. Remove. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed little to no soap available for adequate hand washing at hand washing sink. CDI - Employee replenished soap. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed in-use sanitizer solution at 3-compartment sink measuring at 0 P.P.M. quat according to test strips. Quat sanitizer shall be 150-400 P.P.M. It was discovered that the sanitizer dispenser was unable to pull quat chemical from bag. CDI - PIC has contacted Ecolab for repairs. Staff instructed on how to manually make sanitizer. Old solution discarded and manually refreshed with concentrations read at 200 PPM. VR REQUIRED. -1.5- 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.

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 lemon pepper rotisserie chicken stored in the walk-in cooler with out date marking. CDI - PIC voluntarily discarded product. -0- 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.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed detached prep sink. Re-caulking needed.***No escalation in points due to different area observed. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at prep sink fixture. Need repaired. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. Observed food employee returning from break, enter the kitchen and wash their hands less than 10 seconds and proceed to food preparation. CDI - Employee coached and properly washed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed little to no paper towels available at deli hand washing station dispenser. CDI - PIC replenished towels. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed TCS foods hot holding < 135 F in hot bar. Refer to temperature chart. CDI - Products voluntarily discarded. -1.5- 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.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed far right case (AS03-A) unable to maintain food temperatures < 41 F. PIC advised EHS at beginning of inspection that the unit was out of order and it began to malfunction around 8 AM. Store associate had begun process of removing products moments prior to EHS arrival. Maintenance has been contacted for repairs and unit will not be used until it is capable of holding products < 41 F. ***No escalation in points due to different area observed. -0-

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 of two soap dispensers in men’s restroom with a broken push button. PIC states that the request for repairs has been submitted. Repair. EHS observed the other soap dispenser to be in good repair. -0-

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. 1 employee water bottle observed on prep sink drainboard at start of inspection. Do not store employee drinks where food is prepared. Store in a separate area. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizer shall be 150-400 ppm. CDI - Bag switched out as bag of sanitizer was empty causing the solution to be weak. 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

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door. 0 pts.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 soiled utensils and slicer chores as clean. CDI, items removed for Wash/Rinse/Sanitize.

5-205.15 Maintain a plumbing system in good repair. Observed loose prep sink and hand sink fixtures. Need repaired.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee unable to recite illnesses or symptoms. Observed no health policy posted. CDI, PIC provided employee health policy. EHS advised PIC to post copies of policy at deli for employees.

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 written procedures. CDI, PIC printed out procedures. EHS advised PIC to place copy of procedures at deli so it is accessible to employees and regulatory authority.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed concentration of sanitizer at 3 compartment sink at 50ppm. CDI, compartment refilled, concentration at 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 soiled slicers in use and soiled slicer stored as clean. CDI, items removed for Wash/Rinse/Sanitize. EHS educated employee on cleaning frequency and procedures.

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 rotisserie chicken cold holding above 41F. Observed date mark of 03/01/22. CDI, item discarded by employee.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures. CDI, EHS advised PIC on clean up plan.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at <50ppm. CDI, compartment refilled to correct concentration (200ppm). 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed soiled prep sink. CDI, prep sink Washed/Rinsed/Sanitized during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for sanitizer. Verification required.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer observed at 0 ppm. CDI. Remade to 200 ppm. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prepped sandwiches, wraps, and salads observed in grab and go dated from yesterday above 41F (see chart). CDI. Foods discarded voluntarily by PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer at three compartment sink observed at 50 ppm. CDI. New sanitizer made to proper concentration.

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 Food container observed with large cracks on drying rack. CDI. Container tossed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test kit for quat sanitizer observed expired by one year. Sanitizer when checked, did not meet same concentration when tested. Store manager got extra strips from produce during inspection.

3-501.13 Use approved thawing methods. Observed sauces thawing in standing water in prep sink. -.5-

6-202.13 Properly locate mechanical insect control devices. Observed fly light installed directly over deli slicer in front of display case. Fly light needs to be relocated. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wrist watch. Remove watch while engaging in food preparation. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the condenser fan covers in the walk in cooler. REPEAT. -1-

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 one chub of roast beef with date marking label exceeding the sell by date. Sell by date is May 29. Chub was date marked on May 29 and an expiration date of June 4. CDI - PIC voluntarily discarded and educated employees on not exceeding the sell by date. -1.5-

4-501.11 Maintain equipment in good repair. Observed 1/4 inch gap in the sliding deli case door. Observed hood lighting not working. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the condenser fan covers in the walk in cooler. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed a leak around the pre-rinse nozzle on the 3-comp sink. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed 6 foots candle under the hood at the rotisserie oven. Lights are not working.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on back of slicer meat slicer blade not used today. CDI - Cleaned during the inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Quat test kit out of date. VR - Will return with in 10 days to verify correction.

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 on back of deli display case.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at handsink. CDI - Paper towels restocked.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings holding below 135F in hot case; items in other sections of hot case are holding within required temperatures. CDI - Wings discarded; facility will discontinue holding items in this section until repaired. VR - Will return within 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of crumbs and minor mold growth from gaskets of low prep cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken holding below 135F in hot case. CDI - Discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf . Deli salads assembled in house have no way to identify where item was prepared. CDI - PIC labeled items with store number during the inspection. Will follow up with Walmart compliance manager and State/regional EHS.

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

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Deli salads assembled in house have no way to identify where item was prepared. CDI - PIC labeled items with store number during the inspection.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee change cleaning, change garbage and then move to put on gloves to work with food without washing hands first. CDI by instruction- employee washed hands and put on gloves.

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 Foods holding less than 41F may be held for a maximum of 7 days and may not exceed the manufacturer's use by date. Observed multiple opened chubs of various meats including turkey, chicken, roast beef etc. with past expiration dates still in display cooler. CDI by discarding all items with expired date. Observed pre-packaged salad with expired date and open bag of lettuce with no date marking on speed rack in walk in cooler. CDI by discarding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observe numerous ants along wall on floor behind hand sink and food preparation sink.

6-404.11 Segregation and Location-Distressed Merchandise - PF Ensure items for return or to be discarded are stored separately from food, clean utensils and single service items. Observed speed rack in walk in cooler being used to store items to be discarded as well as items in use to prepare sandwiches. Properly label cart or maintain items separately to ensure items for discarding will not be used.

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