WALMART NEIGHBORHOOD MARKET #4848

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 single storage trays unprotected in dry cabinet. Keep in sleeves or inverted until use to protect food contact portion. CDI- Trays removed. (-0)

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 debris in lowboy gaskets. Increase cleaning frequency. (-0.5)

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 substantial dust buildup on ventilation fan in WIC. Clean at earliest opportunity to protect food stored inside from dust. (-0.5)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food handler not able to explain how long they are required to remain excluded from food handling duties when experiencing excludable symptoms, or able to name excludable illness/symptoms apart from vomiting. CDI- EHS refreshes staff knowledge of exclusion timelines. EHS also asked PIC to refresh all staff on this at the next meeting, and ensure staff have signed the employee health and reporting agreement. (-1) Spanish form: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish English form: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two stacks of metal rotisserie chicken racks with visible food debris while stored as clean. CDI- All dishes re-washed rinsed, and sanitized. (-0)

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 substantial dust buildup on ventilation fan in WIC. Clean at earliest opportunity to protect food stored inside from dust. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed severe scoring on cutting board prep top at deli display case. Replace at earliest opportunity. (-0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys on prep top cutting board. CDI- Keys removed from food prep area and cutting board sanitized. (-0.5)

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 1 food employee not vigorously rub hands for 20 seconds when washing. CDI, employee rehashed hands. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed a rotisserie chicken not reach required cooking temperature and cooked to 161 degrees F. CDI, rotisserie 1 chicken voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone left on prep surface.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 sanitizer bottle testing below required concentration. CDI, sanitizer bottle refilled to required concentration . 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/y0SjmnabFa - O

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 spray container of water not labeled. Repeat.

4-501.11 Maintain equipment in good repair. Observed 2 lights burnt out under hood ventilation system.

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 door tracts collecting some debris and soil behind front counter.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed active ware washing of several stainless steel trays in 3-comp-sink without proper procedure sanitizing step after rinsing. CDI-PIC educated food employee on how to properly use sanitizer and rewashed items.

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 four in-use clear food containers without any identifications. CDI-PIC properly labeled all four items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed four cutting boards with deep scratches and scored. CDI-PIC will use the reverse side of the cutting board and order new cutting boards.

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 two customer display case with food build up on gasket, rails and inside case.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed two hand wash sinks without paper towels. CDI - employee replaced paper towels.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P. Observed food employee wash and rinse knives before placing them in the knife box. CDI - EHS reminded employee that utensils must be sanitized after being washed. Employee removed and W/R/S knives. 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 ham and Swiss cheese chubs in cart in deli area above 41 F. Employee stated that food had been received approximately two hours prior and had not been placed in display case yet. CDI - employee moved ham and Swiss cheese to WIC to rapidly cool. Items dropped 2 F within the first 20 minutes. 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 .

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 open American cheese chub with 5-23 discard date. Employee stated that American cheese chub was opened on 5-3 and is dated for 21 days. Observed pepperjack cheese dated 5-16 to 5-23. PIC was not able to provide a letter from the supplier to extend the shelf life of non-exempt cheeses once opened. REPEAT. CDI - PIC voluntarily discarded American cheese and adjusted date mark for pepperjack cheese to be discarded on 5-22. Other cheeses are date mark exempt. 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: 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 incorrect date marking on white/yellow and pepperjack cheese. Foods had expiration dates of 10/14-10/17. PIC and employee present confirmed that the products were first used 9/25 & 9/26. CDI - PIC re-labeled all products.***Points scaled back due to signficant improvement from previous inspection.

3-501.19(B)(4)(5) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P. Observed chicken slider, original chicken sandwich and popcorn chicken exceeding 4 hour time limit (all made at 6:20 am). CDI - Products voluntarliy discarded.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damages to exterior wall of meat walk-in cooler. Repairs needed.***No escalation in points due to different item observed.

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 stickers present on 3x metal pans that were stored as clean. CDI - Stickers removed and utensils taken to be re-W/R/S at 3-compartment sink.

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. For more information on date marking please visit: http://meck.co/FoodSafety. Observed incorrect date marking on various items such as cooked ham (2/22), honey ham (3/14), chicken breast (3/15), pepper jack cheese (2/10-3/7) and oven roasted turkey (3/17). CDI - PIC confirmed the first use date was 2/21 and re-labeled all products.

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 bread stored on floor. CDI - PIC re-located to shelving.

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 box of single service lids stored on floor beside clean utensil rack. CDI - PIC relocated to shelving.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed 3-compartment sink stopper at sanitizer basin with out a tight seal. PIC stated that an Ecolab specialist had made repairs to this equipment just last week. PIC has placed a new work order for repairs during inspection. ***No escalation in points to due to improvement from previous inspection.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee foods stored with retail items inside cold holding unit below display case. CDI - Items removed to designated area.

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 chicken breast with discard date 11/8 at 11am. CDI - PIC voluntarily discarded product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer available. 10-day VR REQUIRED.

4-501.11 Maintain equipment in good repair. Observed 3-compartment a non-functional twist handle at 3-compartment sink wash basin and observed stoppers at both wash and sanitizer compartments with out a tight seal. Repairs needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked at dish area. CDI - PIC separated items to allow for proper air flow. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue in hot case and debris in prep cooler tract (sliding door). - REPEAT - 1 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue in hot case and debris in prep cooler tract (sliding door).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one certified as a food protection manager present. PIC will be taking the exam as a proctor.

3-501.13 Use approved thawing methods. Observed frozen two rotisserie chickens thawing out on prep table. Thaw out under refrigeration. No signature needed due to COVID-19 guidelines.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer recorded low. CDI- Bag was empty, bag ecxchaged for new bag.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Water bottle not labeled.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC could not name symptoms and illnesses. CDI- Discussed with multiple managers. Hard copy and poster given.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some chicken during prep holding below 135F (see chart). Products were placed on TPHC. Minimize amount of food out during prep.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Fan vents in small WIC in need of cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10-15 seconds when washing their hands. CDI by instruction. Repeat. 2-301.14 When to Wash - P - Observed food employee touch soiled label after removing gloves and change gloves without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over pork in walk in unit. CDI, foods relocated for proper storage.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of cleaner hanging from hand washing sink. cdi, cleaner relocated for proper storage.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed cheese stored on ground in walk in unit and food stored on shelves 4 inches above the ground. Store food at least 6 inches from the ground.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths hanging from racks above compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris accumulating in door tracks at refrigeration units.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction.

2-301.12 Cleaning Procedure - P - Observed employee not vigorously rub hands for 10 to 15 seconds when washing hands. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed vegetable press stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

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 packages of deli chicken, turkey, and ham held over 7 days and / or not date marked. CDI, operator voluntarily discarded foods. Repeat.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottles and glass cleaner stored over pot holders on wall. CDI, pot holders removed from below toxic agents.

2-303.11 Prohibition-Jewelry - C - Observed employee wearing a watch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer used for wet wiping cloths stored on ground. Store 6 inches from ground.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test strips available at 3 compartment sink. Verification required to ensure that facility has proper test strips.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not able to verify that they had an ANSI accredited certified food protection manager certification while on-site.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - TCS foods shall be hot held at 135 degrees F and above. Observed popcorn chicken and chicken wings hot held below 135 degrees F in hot holding case. CDI, foods voluntarily discarded by PIC.

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 discard date of 2/27 on several rotisserie chickens in walk in cooler and a package of turkey with a discard date of 2/27. CDI, foods voluntarily discarded by PIC.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed clean scrapper wedged between wall and holster near 3 compartment sink. Store clean equipment in clean dry areas.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed 1 gauge showing a temperature of 59 degrees F in hot holding unit and some chicken not held at required temperature. Ensure equipment is maintained in good repair.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free form an accumulation of soil. Observed some food debris and soil accumulating in gaskets of reach in case.

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored over raw pork in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed slicers cleaned according to food staff but blade and guard still soiled with food residues. CDI, staff cleaned slicers.

d4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 4 hood ventilation lights out under hood system.

6-302.11 Toilet Tissue, Availability - PF - Toilet tissue shall be provided at toilets. Observed 2 stalls without toilet tissue in women's restroom. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Food contact surfaces of equipment in contact with TCS foods shall be cleaned at least every 4 hours. CDI by instruction to clean slicers.

~ 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 an open bag of lettuce , open package of corned beef with a date of discard of 1/26, 2 packages of ham with a date of discard on 1/25, turkey with a date of discard date of 1/26. Observed rotisserie chickens prepared yesterday and with a time but no date. CDI by instruction, PIC voluntarily discarded deli meats and lettuce.

4-302.12 Food Temperature Measuring Devices - PF - A small diamater probe thermomter shall be available for use to measure thin foods. Observed no small diamter probe theromomter available on site. CDI by instruction. Verification required by 2/6/16

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed containers being wet staked on clean drainboard of 3 compartment sink.

4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment shall be designed and constructed to be smooth and easily cleanable. Observed crates being used to stored food in walk in cooler. Provide easily cleanable surfae.