WALMART NEIGHBORHOOD MARKET #6233

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with visible food debris. CDI - slicer was moved to 3 comp for proper cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed HH display case HH all items below 135. Observed display case not turned on. CDI - PIC voluntarily discarded all items and turned on case. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed 5 items in display case with expired meat with expectation dates ranging from 5/28 - 6/6. PIC stated that they are supposed to do daly checks in the morning to discard expired items. PIC stated they hold deli meats for 6 days CDI - PIC voluntarily discarded all items and went through the rest of the case to discard expired deli meats. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen fully cooked popcorn chicken stored in WIF on the floor. CDI - PIC picked up of floor to prevent contamination.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting in utensil, stored as clean from previous day. CDI - PIC moved to 3 comp for proper washing.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sink and surface sanitizer without sani strips. PIC stated that they just installed the new sanitizer and did not provide any. PIC ordered strips arriving next Tuesday. EHS will return within 10 days to verify that strips are in establishment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with visible food debris. CDI The part was removed and sent to w/r/s REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed utensils stored as clean stacked wet..REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with debris. CDI.. Slicer was cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs below 135F.. CDI Hotdogs were voluntarily discarded. REPEAT 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 dished stacked wet. CDI Dishes were moved to draining board to dry.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hotdogs, chicken sliders, porker roll, popcorn chicken below 135F..REPEAT.. CDI.. Items were voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked wet. CDI..PIC had employee to re wash dishes. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils stored in bins with debris inside of bins.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders (116-130F), cheese bites (103-140), and jalapeno bites (110-125F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - Employee discarded items. REPEAT 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 3 sandwiches in retail cooler were missing date label. TCS ready-to-eat foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - Employee discarded sandwiches. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink beside 3-compartment sink blocked by cart of food. Do not block hand washing sinks. CDI - PIC removed cart. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Spray bottle of quat sanitizer measured less than 150 ppm. Quat sanitizers shall be 150-400 ppm quat. CDI - Bottle emptied and refilled with 200 ppm solution. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicers had not been used today, but had visible food debris on the blade. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Deli slicers broken down and components taken to 3-compartment sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pan of taquitos measured 110-115F. TCS foods in hot holding shall measure at least 135F. CDI - Taquitos reheated to 170F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Shelves in walk-in cooler are not 6 inches off the floor. Repair shelves so that they keep food at least 6 inches off the floor. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean pans and bowls stacked while still wet. Allow utensils to adequately air dry after washing. 0 pts.

4-501.11 Maintain equipment in good repair. Repair shelves in walk-in cooler so they sit at least 6 inches off the floor. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sandwiches in the station at temperatures above 41F. CDI. The sandwiches at the back were at temperature. PIC moved all the sandwiches to the back. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in display cases. Needs to have some.

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 a wrist watch while working with food.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed water bottle laying over bags of bread in sliding door cooler. Observed half full Taco Bell to go cup in same unit. CDI - Water bottle and to-go cup were removed.

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 chicken hot holding near cash registers at 109 F. CDI - Chicken was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed sliding door for sandwich bar cooler is not sliding on the rail properly. Needs repair. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI - Phone was removed.

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 facility does not have vomiting and diarrheal cleaning procedres. CDI - EHS provided state plan for use via email.

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 food debris on one pair of tongs. CDI - Tongs were moved to be cleaned. 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 sanitizer in 3-comp sink reading 0 ppm QAC sanitizer. CDI- Dispenser nozzle was not turned far enough to allow the sanitizer to pass through. Sink was drained and refilled.

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 ham in deli case with expiration date label 3/16. CDI - Ham was removed to be voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed sliding door for sandwich bar cooler is not sliding on the rail properly. Needs repair. REPEAT. No escalation of points.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at 3 of 4 handsinks. CDI - Papertowels were placed at handsinks. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed QUAT sanitizer at 3 comp sink was reading 0 ppm sanitizer. Deli manager stated she had asked for maintenance to fix the issue earlier this morning. CDI - Maintenance arrived and fixed the sanitizer. Sanitizer level increased to 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pair of tongs with food debris on them stored as clean. CDI - Tongs were moved to be cleaned.

4-501.11 Maintain equipment in good repair. Observed handle broken on sliding door at sandwich station.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to three compartment sink. CDI: Food employee provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotisserie chicken breast and mashed potatoes being held below 135F in display case. Facility uses temp for food safety and TPHC for quality- product at end of 4 hour window. CDI: PIC voluntarily discarded product.

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 incorrect TPHC labels on mashed potatoes being held in display case. Food employee stated machine has been broken for months- labels time for approx. 25 minutes behind actual time. EHS will return within 10 days to verify machine has been repaired. VERIFICATION REQUIRED.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bottle of sanitizer in the hand sink near the three comp sink. CDI- PIC removed bottle.

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/Pf Observed six breakfast sandwiches stored on the dish drying rack. Sandwiches are on TPHC and should be discarded after 4 hours. Sandwiches are supposed to be scanned out after breakfast ends. CDI- PIC discardes sandwiches. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket linings filled with food debris in display cases. Cleaning needed. REPEAT

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two un-opened packages of turkey in reach in cooler with manufacturer expiration dates for yesterday's date. CDI- Turkey voluntarily disposed of.

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/Pf Observed a few breakfast sandwiches held with TPHC that were 30 minutes to 1 hr past their 4 hr hold time. CDI- Items disposed of, points not taken as foods were still within safe hot holding temperatures.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of glass cleaner stored against opened package containers used for muffins. CDI- Glass cleaner moved to chemical storage area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a used shop vacuum (a potential source of contamination) stored above dishes on dish storage rack. CDI- Vacuum moved to another area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the two walk in coolers used for deli foods with dusty fan covers needing some cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on rack next to tubs of butter. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few racks and tongs stored as clean with food debris/ residue on them. CDI- Items re-washed. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a spray bottle of sanitizer used on slicers that was observed below 150 ppm. CDI- Sanitizer re-made to proper strength.

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 small bag of cut lettuce in cabinet sandwich cooler that was not date marked had unknown date of opening. CDI- Lettuce disposed of.

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 a grill pan in dish area that had badly peeling grill covering. CDI- PIC removed grill pan from use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer being made with hot water that was throwing off the accuracy of the test strip. CDI- PIC made sanitizer with room temp water per test strip instructions.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present during the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on top of bags of bread in the prep unit. CDI - drink was discarded.

General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee working with food without a hair restraint. CDI - employee put on a hair net.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the tomato slicer. Employee stated it was not used today. CDI - slicer was taken to the 3 compartment sink to be cleaned. Observed food debris in the bottom of the containers where clean utensils are stored. Remove utensils and clean the containers.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of sanitizer and degreaser stored on the cutting board of the pizza prep unit. CDI - items were moved to the chemical storage area.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employees jacket stored on a prep table. CDI - jacket was removed.

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 open pizzas in the pizza station prep unit. PIC stated they were taken out of the freezer 2 days ago. CDi - pizzas were dated. Observed an open container of spinach in the prep unit without a date. Container was opened yesterday morning. CDI - container was dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bowls stacked wet.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the gaskets of the 2 door freezer and the tracks of the pizza case.

2-102.12 Certified Food Protection Manager - C Observed no certified PIC (person in charge) Facility has 210 days for compliance or it is a 2 point deduction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two containers of chicken tenders at 116F and 120F in the hot display case. CDI (corrected during inspection) tenders discarded and service call made to increase case temperature to 180F, it was reading 170F.

4-603.16 Rinsing Procedures - C Observed items being rinsed in the first compartment of the 3 compartment sink and the wash solution in the middle compartment. The soap dispenser was leaking and over the first compartment, to a service call was made to fix the dispenser.