Wal-Mart Supercenter #2827, 2801 Commerce Dr, Coralville, IA 52241 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Sanitization methods - hot water, chemical
Observation: Sanitizer on bakery dish machine is only reaching 155F in the sanitizer stage.
|
11/06/2015 | Physical Recheck |
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Pots and pans warewashing machine only heating to 144F for final rinse temp.
|
08/07/2015 | Physical Recheck |
- Foods are cooled using appropriate methods
Observation: Chicken wings and rotissier chicken covered while cooling. Manager will have employees not cover food while cooling.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Pots and pans dish machine wash and rinse temping at 159F. Staff has been made aware that sanitizing must be done manually until problem can be resolved.
|
07/22/2015 | Regular |
- Roasts held at a temperature of 130°F or above
Pizza crust dough temping at 50 degrees F in bunker freezer. (stacked too high) Corrected at time of inspection
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
Chicken temping at 140-164 degrees F out of oven in deli. Returned to oven to cook to 165 degrees F while on-site.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
In deli
- Designated areas for employees
use of designated areas by employees
- Hand drying provided
Bakery
- Handwashing signage
Restroom
|
10/30/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Pizza crust dough temping at 50 degrees F in bunker freezer. (stacked too high) Corrected at time of inspection
- Handwashing signage
Restroom
- Designated areas for employees
use of designated areas by employees
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
In deli
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
Chicken temping at 140-164 degrees F out of oven in deli. Returned to oven to cook to 165 degrees F while on-site.
- Hand drying provided
Bakery
|
10/30/2013 | Routine |
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