WALMART #372, 1905 N 14TH AVE, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: WALMART #372
Type: Restaurant
Address: 1905 N 14TH AVE, DODGE CITY, KS 67801
Phone: 479-204-6234
Total inspections: 5
Last inspection: Dec 21, 2015

Restaurant representatives - add corrected or new information about WALMART #372, 1905 N 14TH AVE, DODGE CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_20215 - --A 14.5 ounce can of Muir Glen organic diced tomatoes in aisle 11 on the retail sales floor had a buckled seam on the can. "Corrected on site" (COS-removed from retail sale). Repeated KDA_5_20212A - --The maximum water temperature at the deli hand washing sink was 86 F and the maximum water temperature at the deli prep sink was 85 F. The maximum water temperature at the deli 3-vat sink was 130 F. The employees will use the wash basin of the warewashing sink as a temporary hand washing sink until hot water is restored at the hand washing sink. No dishes will be washed until hot water is restored at the hand washing sink. Repeated	12/21/2015	2	Follow-up	Out
5-202.14 - --At the service sink by the dairy walk in cooler, the atmospheric vacuum breaker was leaking (while in use) and the hose attached to the faucet was below the flood rim of the sink. KDA_3_20111C - --Assorted packages of commercially purchased cupcakes, held in the bakery retail freezer, did not have any ingredient labeling information on the packages. KDA_3_20215 - --There were eight cans on the retail sales floor with dents on the top, bottom, and side seams of the cans. "Corrected on site" (COS-removed from retail sale). KDA_3_30211A1b - --Packages of raw chorizo were stored over packages of ready to eat cheese in the ethnic cooler. Packages of raw sausage were stored over packages of ready to eat smoked sausage in the retail meat cooler. KDA_3_30412B - --Tong handles were in contact with dried peppers in the bulk display case in the produce area. KDA_3_30511A1 - --Cases of pineapple were stored on the floor in the west produce storage room. KDA_3_50118A3 - --Several of the sliced deli meats, held in the deli retail cooler, were dated with a discard date of eight days. Roast beef was dated with an open date of 12/4 and a discard date of 12/11. Black forest ham was dated with an open date of 12/2 and a discard date of 12/9. Chicken was dated with an open date of 12/7 and a discard date of 12/14. Turkey was dated with an open date of 12/4 and a discard date of 12/11. Roast beef #2 was dated with an open date of 12/6 and a discard date of 12/13. Top round roast beef was dated with and open date of 12/7 and a discard date of 12/14. KDA_4_50111A - --Paint was missing on several of the shelves in the dairy walk in cooler with rust accumulation on the shelves. KDA_4_60111B - --There was carbon build up around the edges of the bread trays in the bakery. KDA_4_60111C - --There was dirt and lint accumulation on the shelves by the Lactaid in the dairy walk in cooler. There was dirt and lint accumulation in the front vents of the yogurt retail cooler. KDA_4_90311A - --Single use baking pans were stored on the floor at the south end of the paper goods aisle. KDA_5_20212A - --The maximum water temperature at the bakery warewashing room hand washing sink was 80 F. The maximum water temperature at the hand washing sinks in the ladies restroom was 91 F. KDA_5_20515B - --The drain line was leaking under the deli prep sink was south of the slicer. KDA_6_20213B2 - --The frosting station was setting under an electric bug light along the east wall in the bakery. Cases of apples and green peppers were setting under an electric bug light in the produce back room. KDA_7_10211 - --There was a spray bottle of clear solution with an illegible label hanging by the north bakery hand washing sink. The solution in the bottle was sanitizer, as per employee. (COS-labeled). KDA_Defacto - --Bakery oven: pepperoni pizza 196 F --Deli hot holding unit: chicken wings 142 F, potato wedges 140 F Hot plate by the cash registers: chicken 152 F --Deli walk in cooler: ambient air temperature of 43 F Deli cold hold unit: pasta salad 33 F, sliced ham 33 F Sample container on ice on top of the deli cooler: diced chicken 43 F Deli reach in cooler: turkey 32 F Bakery walk in cooler: ambient air temperature of 42 F Produce walk in cooler: ambient air temperature of 43 F Meat walk in cooler: ambient air temperature of 42 F West meat walk in cooler: ambient air temperature of 42 F Dairy walk in cooler: ambient air temperature of 43 F Yogurt reach in cooler: ambient air temperature of 43 F Deli salad reach in cooler: ambient air temperature of 42 F Salad reach in cooler: ambient air temperature of 42 F North island deli cooler: ambient air temperature of 42 F Cheese reach in cooler: ambient air temperature of 42 F Burrito reach in cooler: ambient air temperature of 43 F Coffin sour cream cooler: ambient air temperature of 42 F Coffin cream cheese cooler: ambient air temperature of 43 F East yogurt reach in cooler: ambient air temperature of 42 F Cream cheese reach in cooler: ambient air temperature of 40 F Ethnic cooler: ambient air temperature of 39 F Cheese reach in cooler: ambient air temperature of 39 F Cheese island cooler: ambient air temperature of 41 F Ham coffin cooler: ambient air temperature of 41 F End ham coffin cooler: ambient air temperature of 43 F Deli reach in cooler: ambient air temperature of 43 F Ham coffin cooler #2: ambient air temperature of 41 F End ham coffin cooler: ambient air temperature of 41 F Sausage reach in cooler: ambient air temperature of 39 F Raw meat reach in cooler: ambient air temperature of 42 F Raw beef reach in cooler: ambient air temperature of 42 F Raw meat reach in cooler #2: ambient air temperature of 43 F Seafood cooler: ambient air temperature of 42 F Produce reach in cooler: ambient air temperature of 43 F Cut fruit reach in cooler: ambient air temperature of 43 F Bakery reach in cooler: ambient air temperature of 43 F --Deli walk in cooler: ready to eat chicken tenders 84 F. The chicken had been placed in the walk in cooler thirty minutes prior to cool, as per employee.	12/08/2015	16	Regular	Out
Details not available.	05/13/2014
Details not available.	04/29/2014
Details not available.	05/08/2013

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_3_20111C - PACKAGED FOOD shall be labeled as specified in LAW.
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is marked to indicate a date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_4_50111A - EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
KDA_4_60111B - The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20213B2 - Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.

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WALMART #372, 1905 N 14TH AVE, DODGE CITY, KS - Restaurant inspection findings and violations

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