Premises Information


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Name

WALMART #5063 DELI & BAKERY

Address

1830 GALLERIA BV

City/State/ZIP

CHARLOTTE

28270

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

2/1/2023

Final Score @ Grade

96.50

General Comments

PIC stated that facility is currently scheduled to undergo an extensive remodel in March, 2023. This remodel will affect the entirety of the store, including equipment within the kitchen area, such as cooking equipment and the bakery area dish machine. As this may effect the functionality and capacity of the permitted facility, PIC and establishment are urged to contact the Mecklenburg County Health Department by phone at 980-314-1620 to verify effective plan review is occurring at the state and county levels.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	No	No	Yes	5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed central area handsink in kitchen space between deli and bakery out of service. No other hand washing or hand sink availability violations were observed at time of inspection. PIC informed EHS that a work order has been placed for the hand sink and that it is scheduled for repair. A verification will occur no later than 02/11/2023.
21	1.50	Proper hot holding temperatures	Yes	No	No	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 fried chicken wings at a temperature of 127F in hot holding. All other food items were observed at a temperature of 135F and above. CDI - Fried chicken was removed and refried to a temperature of 191F.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) metal pans at the deli 3 compartment sink drying rack stacked while wet. CDI - Pans were separated out and allowed to air dry effectively.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	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 one (1) stack of fried chicken stored at deli area prep table with exposed food contact surfaces. CDI - Buckets were reoriented to prevent potential contamination.
49	0.50	Non-food contact surfaces clean	No	Yes	No	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 soil accumulation in gaskets of deli case. REPEAT.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple surface damage holes in the walls of women's restroom above the water proof siding of the floor. REPEAT.