| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some metal pans with sticker residue present stacked on clean dish shelving. CDI: Moved to be cleaned and sanitized again. |
|
18
|
1.50
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed most of the rotisserie chickens reaching a final cook temperatures below 165F. No probe thermometer was available for staff to do temperature checks. REHS used their thermometer. Had staff recook the chickens and most still weren’t reaching the final required cook temperature. CDI: All was discarded and a work order has been put in. |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 9 packs of cooked rotisserie chicken in the blast chiller at 58-59F that was prepared on the 27th. Staff had no idea when chicken was put here since blast chiller isn’t functioning properly. CDI: Discarded |
|
28
|
1
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed a first aid kit stored with single-service containers. CDI: kit moved. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed cheese that was left sitting out on prep at 40F. Per discussion with food employee cheese was thawing out due to being frozen. CDI: moved to walk in cooler. Discussed approved thawing out methods. |
|
36
|
0.50
|
Thermometers provided & accurate |
Yes |
No
|
No |
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. No food thermometer was available for use. CDI: Thermometer sold in store was brought over to be to utilized until the preferred thermometer from Walmart’s home office gets delivered. |
|
39
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in walk in cooler. |
|
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 handling food while wearing a watch. CDI: watch removed. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on clean dish shelving. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Repair the blast chiller that’s currently not functioning and the cooker for Rotisserie chicken not functioning properly. |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-602.13 Nonfood Contact Surfaces - Cleaning is needed to the fan gaurds in the walk in cooler. Keep all nonfood contact surfaces clean. Not as heavy from previous inspection. |
|
51
|
0
|
Plumbing installed; proper backflow devices |
No |
Yes
|
No |
5-205.15 Maintain a plumbing system in good repair. Repair the restrooms that are currently not in use close by deli area. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the floors behind the fryers and under 3-compartment sink. |