Inspection Information
Facility Name: Wal Mart #1539
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection type: Follow-up
Inspection date: 09-February-2018
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 desert didplay cooler 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. Replace thermometer.
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. Facility was unable to locate temperature strips for LVO warewashing machine.
A temperature measuring device is essential to monitor mechanical ware washing to ensure sanitization. Obtain new test strips to have available for use in bakery department.
3717-1-04.4(A)(1) / Equipment - good repair and proper adjustment.
Repeat Equipment and/or components are not maintained in good working order. Observed guide to cheese slicer nubs to be broken off or sliced off.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code. Replace guide to Hobart slicer as these parts may get into food.
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 chicken racks to be cleaned but still contain black carbon residue.
To prevent contamination, the food-contact surfaces of cooking equipment and pans shall be kept clean. Remove black carbon residue during warewashing.
3717-1-06.1(C) / Floor and wall junctures - coved, and enclosed or sealed.
Repeat The floor and wall junctures are not properly coved or closed, or floor drains were not provided. Observed coving near lvo warewasher in bakery to be disconnected due to bowing of frp.Still not completed.
In FSO's or RFE's in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch; where water flush cleaning methods are used, shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. Repair coving and frp.
The following violation(s) have been corrected since the last inspection.
3717-1-04.4(L)/Mechanical warewashing equipment - hot water sanitization temperature
The rinse temperature in a mechanical warewashing operation is not adequate to sanitize dishes and utensils. Observed hot water LVO warewashing unit to not reach 180*F, data plate stating 121*F max, temp strips not recording proper temperature, white line present not orange.
To prevent pathogen growth: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F, or less than: For a stationary rack, single temperature machine, 165°F; or for all other machines, 180°F. . Repair unit to properly reach 180*F and surface temp of 160*F of equipment and utensils. May not use mavhine until repairs have been made and Sanitarian approved.
3717-1-04.5(D)/Nonfood-contact surfaces - cleaning frequency.
Observed accumulation of soil residue on nonfood-contact surfaces. Observed fryer inside panels and casters to contain grease accumulated.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean fryer units and casters.
3717-1-06.4(B)/Cleaning - frequency and restrictions.
Observed a build-up of dirt and debris. Observed floor inside walk in produce and dairy cooler to contain soiled residue, food spillage and/or black residue.
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. Clean floors inside walk in coolers.