|
3
|
1
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention and the requirements of this code. -Pf. Observed PIC unable to provide specific information regarding employee health policy requirements. CDI- Walmart’s written policy was found in binder. Education provided to PIC on requirements of policy for employees and returning to work. Posters provided in English and Spanish. |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee don gloves to begin handling deli meats without first washing hands after cleaning slicer. CDI- educated employee on when to wash hands; employee washed hands and donned clean gloves. |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
Yes
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near steam table. CDI- paper towels provided. |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one spray bottle of sanitizer near deli slicers with 0ppm quat. CDI- bottle emptied and refilled with 200ppm from 3 comp sink dispenser.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
21
|
3
|
Proper hot holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items in steam table and display case below 135F. See temperature chart. CDI- all items to be discarded after 4 hours. Walmart procedures indicate these items should be maintained 140F and above. Cook and discard times were indicated on dry erase tabs on case for quality purposes. TPHC template provided and completed with PIC. If foods cannot be maintained 135F and above facility may use time as a public health control with proper written procedures maintained in place.
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 . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed hot dogs in display case labeled with cook time. PIC states that hot dogs are discarded after 4 hours. Facility does not have written procedures for TPHC for hot dogs. CDI- template procedure provided and completed with PIC.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use.-Pf . Observed employees unable to locate thermometer when requested. Employees did not have access to thermometer to verify cook and hot hold temperatures when setting up steam table and hot cases. CDI- PIC found stem thermometer before end of inspection. |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee in deli wearing multiple bracelets. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, and ceilings shall be maintained clean. Observed cleaning needed for wall behind 3 compartment sink and walls around mop sink in kitchen. |