No critical violations were documented at the time of inspection.
No violations were documented at the time of inspection.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Complaint
Inspection Date: 10-July-2019
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| PIC- Steve/ Carlos On 7/10/2019 received a complaint from an online article where someone reported that they had purchased an undercooked chicken at this location on the evening of July 9th, 2019. At the time of inspection the inspector walked through the entire process for the rotisserie chickens. Per management the chicken are taken whole from the meat area across the deli area. All employees wear gloves while moving the still packaged chickens into the deli area for preparation. Chickens are prepared and placed into a rotisserie oven at 400F for at least 1 hour and 30 minutes. After removal from the oven a temperature of chicken is taken and logged into their electronic SPARK system. If the chicken temperature is below the Walmart standard of 170F internally it is packaged and moved to a hot holding unit where it will stay for no longer than 4 hours. Per the staff if the chicken does not reach the proper temperature or does not appear fully cooked it will be kept in the oven for a longer period of time starting with 10 minute intervals. A placard is kept with the hour the rotisseries are placed into hot holding. After four hours the chickens are removed and an internal temperature is taken. The chicken must be above the walmart standard of 140F. If the chicken meets the temperature requirement it will be taken to the walk in freezer to cool. The chicken are quickly cooled from 140F to 70F within 2 hours and to 41F or below within 4 hours. After this the final step is that the chickens may be sold whole in cold holding. Walmart does NOT prepare any chicken salad or other foods from the leftover rotisserie chickens. The Ohio Administrative food Code section 3.4 requires raw chicken to reach an internal temperature of 165F for at least 15 seconds. Walmart's standard of 170F exceeds state standard. OAC standard for hot holding states that foods in hot holding must hold an internal temperature of 135F or higher. Walmart's standard of 140F or higher exceeds state standard. OAC standards for proper cooling require foods to cool from 135F to 70F within 2 hours and to 41F or below within 6 hours of the initial cooling process. Walmart's standard of 4 hours to cool to 41F exceeds the OAC requirement. Prior to taking any temperatures all thermometers were properly calibrated to 32F in ice water. At the time of inspection the temperature of rotisserie chickens in the hot holding unit were holding 140F. No rotisserie were present in the walk in freezer, but the other chicken were holding approximately ~45F after an hour and a half in the freezer. These indicate proper temperatures and cooling processes. The rotisserie chickens in the oven still had 45 minutes remaining on their cook cycle and were not temped during the inspection. There were no violations noted at the time of inspection. In response to undercooked chicken the facility is changing it's process and requiring written temperature logs and mandatory training for all deli employees. While walmart uses the computerized SPARK system for temperature logging, this system does not allow the facility to look back at the prior days temperatures. As this system does not maintain a backlog, it was impossible for the inspector to verify the cooking temperature of the chickens from the previous day.The temperatures indicated on the temperature log and spark system were 177F and 190F respectively. The facility also intends for all employees in the deli area to have mandatory retraining and more manager oversight moving forward to ensure that this does not happen in the future. Per the manager he has also made a service request for the ovens to be serviced. If Walmart staff are properly following their procedures and taking the temperatures when chicken is removed from the rotisserie there should not be any problem with undercooked chicken. The inspector recommends that the staff are properly retrained, especially on taking temperatures at a deep location of the chicken and not in contact with the bone which may give odd readings. Furthermore at the time of inspection the previous violation for the backed up drain in the deli area had been corrected. Facility must ensure that the drains remain in good repair to remove any excess water. |