Inspection Information
Facility Name: Wal Mart #1539
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection type: Standard and Complaint
Inspection date: 23-May-2017
Violations: A summary of the violations found during the inspection are listed below.
3717-1-03. / Food - safe, unadulterated, and honestly presented
Corrected During Inspection Observed food that was unsafe, adulterated, or not honestly presented. Observed Oscar Meyer deli meat (turkey and ham) packages to have a significant amount of bubbling (air inside package) when compared to other normal packages in same section.
To prevent foodborne illness, food shall be safe, unadulterated, and honestly presented. For prevention of Listeria monocytogenes, PIC voluntarily pulled lunch meat from shelves-8 bags total.
3717-1-03.1(L) / Package integrity - specifications for receiving
Repeat Corrected During Inspection Observed food in packaging that does not appear to protect it from contamination. Observed multiple dented cans, especially near top or bottom seals throughout the retail side of the store.
To prevent adulteration, food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. PIC voluntarily pulled 1 can of broth, 1 can of ravioli, 1 can of pizza sauce, 3 large can of pork & beans, 1 large can of chili beans, 1 vegetable mix, 1 succatash, 1 large can of hominy, & 1 can of pineapple tidbits.
3717-1-03.2(C) / Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation
Critical Corrected During Inspection Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed kale that did not contain a cover or anything above to protect from contamination under a pipe that contained dust/mildew.
To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Had PIC properly cover kale.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Food storage containers are not properly labeled. Observed labels that were written in permanent marker on toppings in bakery area to be worn off and needed re-done.
Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food, except containers holding food that are readily and unmistakably recognized. Instructed PIC to replace with proper common name. Correct By: 30-May-2017
3717-1-03.2(M) / Wiping cloths - use limitation.
Observed improper use and/or maintenance of wiping cloths. Observed wet wiping cloths hanging on 3-comp sink in meat department room.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose; (2) Cloths that are in use for wiping counters and other equipment surfaces shall be: (a) held between uses in a chemical sanitizer of the appropriate concentration; and (b) shall be laundered daily; (3) Cloths that are used with raw animal foods shall be kept separate from cloths used for other purposes; (4) Dry wiping cloths and the chemical sanitizing solution in which wet wiping cloths are held between uses shall be free of food debris and visible soil; (5) Containers of chemical sanitizing solutions specified in paragraph (M)(2)(a) of this rule in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service articles, or single-use articles; (6) Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer's label use instructions. Instructed PIC to properly store wet wiping cloths in a sanitizing bucket. Correct By: 30-May-2017
3717-1-03.2(N)(1) / Gloves - single use gloves
Critical Observed single-use gloves being used improperly. -Prior to introduction of self in store, observed deli worker use gloves to handle utensils to dispense customer order, then go to write something down then go to do another task all while using the same pair of gloves. -Observed bakery worker touch trash can then go to decorate cake.
To prevent contamination: If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. Instructed PIC on proper single use gloves etiquette. PIC stopped bakery worker before going to decorate cake to switch gloves, wash hands and then place new single use gloves on.
3717-1-03.4(E) / Cooling methods - temperature and time control.
Observed improper method for cooling TCS foods. Observed whole chickens in deli walk-in cooler in a cooling state with plastic container over the whole chicken with condensation on inside of unit.
To prevent the growth of pathogens: (1) Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) Placing the food in shallow pans; (b) Separating the food into smaller or thinner portions; (c) Using rapid cooling equipment; (d) Stirring the food in a container placed in an ice water bath; (e) Using containers that facilitate heat transfer; (f) Adding ice as an ingredient; or (g) Other effective methods; (2) When placed in cooling or cold holding equipment, food containers in which food is cooling must be arranged so as to provide maximum heat transfer through the container walls and; loosely covered, or uncovered if protected from overhead contamination. Educated PIC on proper cooling methods, gave Cooling parameters chart to ensure proper cooling parameters have been met. IF using a cover, vent so that hot air may escape. Correct By: 30-May-2017
3717-1-03.4(F)(1) / Time/temperature controlled for safety food - hot and cold holding.
Critical Corrected During Inspection TCS foods were not being held at the proper temperature. Observed olive loaf in deli case cooler to be reading 48.8*F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. PIC voluntarily destroyed 6 oz of olive loaf.
3717-1-04.1(Y) / Temperature measuring devices.
Repeat Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Observed cake cooler in store front to be missing a thermometer.
A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit. Instructed PIC to obtain thermometer due to TCS products held in case: cheesecake and cream pies. PIC got on the phone to order new thermometer. Correct By: 30-May-2017
3717-1-04.2(H)(2) / Temperature measuring devices - mechanical warewashing.
Repeat An irreversible registering temperature indicator (thermometer or labels) was not readily accessible in hot water mechanical warewashing operations. Observed no temperature labels/strips or a maximum registering thermometer near the warewasher in the bakery area.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization. Ensure a maximum registering thermometer or temperature test strips are available near warewashing unit. Correct By: 30-May-2017
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Repeat Cooking equipment or pan surfaces are dirty. -Observed bread pans in bakery that contained a significant amount of black carbon residue and needed cleaned. -Observed fryer basket to contain a significant amount of old chicken skin/breading.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. -Instructed PIC to properly remove black carbon residue, more frequent pan change out may be required if unable to upkeep with balck carbon residue accumulaton. -Instructed PIC to properly clean fryer basket. Employee pulled basket and started to clean right away. Correct By: 30-May-2017
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces are dirty. Observed rotisseries for chicken to contain black carbon residue on the wheels and inside bottoms.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Instructed PIC to properly clean inside of rotisseries to remove black carbon residue. Correct By: 30-May-2017
3717-1-04.5(B) / Equipment food-contact surfaces and utensils - cleaning frequency.
Critical Corrected During Inspection Food equipment surfaces are not cleaned at the required frequency. Observed slicer in deli department to be dirty. This facility has a cleaning hourly schedule attached to eat slicer station. The 2:00 time slot was initialed indicating it was completed however there was still old meat particles on the slicer.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. PIC instructed employee to break down equipment and start cleaning right away.
3717-1-04.5(D) / Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. -Observed seals on deli case coolers to contain crumbs. -Observed the edge on the side of the fryers below where utensils hang to contain accumulation of grease and needed cleaned. -Observed grease transporter to be dirty on the outsides and need cleaned. -Observed retail shelves in dairy area (cottage cheese, yogurt, etc.) that are dirty and needed cleaned.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Instructed PIC to clean areas needed. Correct By: 30-May-2017
3717-1-05.1(C)(1) / Handwashing sink - required water temperature
Observed a handwashing sink without water at the required temperature. Water temperature at handwashing sink in bakery area near entrance reached 100*F but after a few minutes of running water.
To ensure proper cleaning of hands, a handwashing sink shall be equipped to provide water at a temperature of at least 100° F (thirty-eight degrees Celsius) through a mixing valve or combination faucet. Ensure 100*F water is used for employees washing hands in relatively timely manner. Correct By: 30-May-2017
3717-1-06.4(A) / Repairing.
The physical facilities are not being maintained in good repair. -Observed heay leak coming from ceiling, PIC stating hot water heater, near meat department room entrance. -Observed dairy freezer to have stiligmites coming from pipes and condensor unit.
The physical facilities shall be maintained in good repair. -Instructed PIC to have repairs made as necessary. Correct By: 30-May-2017
3717-1-06.4(A) / Repairing.
Repeat The physical facilities are not being maintained in good repair. -Observed bakery/deli freezer to have an accumulation of condensation creating ice in upper right and left corners across from door openings.
The physical facilities shall be maintained in good repair. -PIC stating need a new plate and seal to ensure hot air is not entering. Need to have repairs made or work order in prior to re-inspection. Correct By: 30-May-2017
3717-1-06.4(B) / Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. -Observed green mildew on freezer condensor unit and along pipes connected to unit (bakery/deli cooler, produce cooler, meat cooler, etc.).
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. -Instructed PIC to properly clean areas needed in facility. Correct By: 30-May-2017
Complaint on 16-May-2017 : Complaint stating deli workers not changing gloves when required. Addressed critical issue of proper glove use.

Inspection completed with Amanda Chardon.

Discussed inspection with Micah Dodd, Assistant Manager and Patrick Co-Manager.

E-mailed copy of inspection report to:

Will need to see proof of ServSafe Certificates upon re-inspection.

Faxed copy of inspection report to: 419-529-4920.