- [1] Thermometers provided and conspicuous
Noted thermometer not functioning in walk-in freezer and produce walk-in cooler. Work order placed at this time to fix thermometers.
- [1] Outside storage area enclosures: properly constructed; clean; controlled incineration
Noted trash bags and loose trash on floor of trash enclosure and build-up on floor drain from compactor's fluid leakage. Trash picked up and work order placed at this time to power wash buil-up around floor drain.
- General Comments that relate to this Inspection
Meat walk-in cooler 28 F.Meat room at 42 FMeat room only used for short term storage for placing of meat packages from boxes onto racks to stock meat cases.Risk categroy moved from 3 to 1 as of this day; no open meat products handled or processed; all meat products are shipped prepapckaged from supplier. No Certified Food Protection Manager required for meat department permit.Noted hand sinks stocked and functional.Thermomters in all meat cases at below 41 F.
- General Comments that relate to this Inspection
Dairy walk-in cooler at 40 F.Noted proper temepratures in all refrigerayed cases and frozen food cases.Noted hand sinks stocked and functional in restrooms.Noted current dates on food products checked.
- General Comments that relate to this Inspection
Zucchini sticks 175 F; chicken strips 155 F; chicken wings 157 F in hot holding cases.Salads at 41 F in refrigerated salad case.sliced turkey 41 F; cheddar cheese 39 F in refrigerated deli cases.Walk-in cooler at 33 F.Walk-in freezer 0 F. Noted all hand sinks stocked and functional.Facility has glove use in place. Staff are required to wash hands and put on gloves before handling foods to prevent bare hand contact with ready to eat foods.Slicers are broken down to be cleaned and sanitized every 4 hours.Facility has written procedure on cooling of rotisserie chickens; temperature is checked at 4 hours of cooling to verify internal temprature at 41 F or below; or if not; product is discarded. No procedure in place to check product temperature at 70 F or below at two hours of cooling. Implement temperature check at 70 F or below at two hours of cooling.Quat sanitizer checked at 200 ppm concentration in 3-compartment sink.
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7/13/2015 | Routine Inspection 1st | 98 |
- [1] Thermometers provided and conspicuous
Repair the broken thermometer in large walk-in freezer.Provide thermometer for two freezer merchandisers at both ends of freezer row.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean floor under shelves in large walk-in freezer more frequenlty to keep free of trash and fallen articles.
- [1] Lighting provided as required; fixtures shielded
Noted lights without light covers in east half of refrigerated cheese case and in deli meat case. Provide light covers or light shields or replace these light tubes with shatter proof light tubes.
- General Comments that relate to this Inspection
Meat prep room at 43 F. Room used for short term storage of raw meat and deli products to stock refrigerated cases only.Noted hand sink stocked.Area noted to be kept clean.
- General Comments that relate to this Inspection
Thermometers in deli case on side of cheese storage at 52 F; short time later thermometers dropped to below 40 F. food products in this area of refrigerator were at 42 F to 46 F. Ensure that temperatures are kept at 40 F or below during ambient temperature rise on defrost cycle.Ice cream freezer row at 22 F to 40 F ambient temperature registered in the thermometers. Some products were soft to touch; ensure that temperature rise is not too high during defrost cycle to keep products solid frozen.Dairy walk-in cooler at 38 F.Current dates noted on food products checked.Noted hand sinks strocked in all areas and in restrooms.Do not store boxes of nutrition products on shelves below boxes of toxic products in back stock shelves.Liquids from compactor creating bad odors noted pooled on ground at back of compactor. Use absorbant material to absorve liquid and clean up ground to prevent attraction of vermin and to abate bad odors.
- General Comments that relate to this Inspection
Final cooking temperatures of rotisserie chicken checked at 175 F and 185 F.Hot hoding temperatures in hot food case: chicken wings 177 F; chicken tenders 148 F; gravy 140 F.Temperatures taken in refrigerated cases: american cheese 38 F; pepper turkey 38 F; black forest ham 40 F.Deli walk-in cooler at 35 F.Quat sanitizer checked at 300 ppm in 3-compartment sink. Noted all hand sinks stocked.Walk-in freezer thermometer at 20 F; food products were solid frozen; ensure that freezer holds proper ambient temperature; one hanging thermometer to be placed in freezer today to compare with Freezer's mounted thermometer.
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7/28/2014 | Routine Inspection 1st | 97 |
- General Comments that relate to this Inspection
The item noted on the previous routine inspection conducted on 8/9/2013 has been corrected.
- General Comments that relate to this Inspection
The items noted on the previous routine inspection conducted on 8/9/2013 have been corrected.Thermometer for walk-in cooler has been provided.The CFPM of deli department has obtained WHD's CFPM certificate #M130595 expires 10/8/2016. Keep the latter certificate posted in establishment.
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11/4/2013 | Routine Reinspection 1st | 100 |
- [1] Thermometers provided and conspicuous
Thermoemter of walk-in freezer is oroken; fix mounted thermometer or provide a thermometer inside freezer.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Trash build up and fallen food products noted on grocery walk-in freezer floor under shelves. Clean floor more frequently under shelves.
- General Comments that relate to this Inspection
Walk-in cooler at 38 F.Walk-in freezer at 10 F.All refrigerated and frozen foods cases at proper ambient temperatures.Notedl hand sink stocked and functional.CFPM has FSP certificate issued on 3/22/2011. CFPM must apply for WCHD certificate by 10/23/2013
- General Comments that relate to this Inspection
Walk-in cooler at 34 F.Product temperatures in hot holding and cold holding checked good.Rotisserie chicken final cooking temperature between 168 F and 182 F; minimuimum required is 165 F. ok.Quats test strips available; 3-compartment sink not set up at this time; quats sanitizer concentration monitored daily per store ssop's.Noted all hand sinks stocked and functional.CFPM has FSP certificate issued on 10/8/2011. CFPM must apply for WCHD certificate by 10/23/2013
- General Comments that relate to this Inspection
Dairy walk-in cooller at 40 F.Grocery walk-in freezer at 5 FAll refrigerated and frozen food cases at proper ambient temperatures.Current dates noted on all fod products checked.
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8/9/2013 | Routine Inspection 1st | 98 |
- General Comments that relate to this Inspection
All violations noted on the previous inspections (dated 5-9-12 and 7-18-12) have been corrected.Asst. manager Tom Boes has trained and passed Wal-Mart's training program. Mr. Boes will be in the office momentarily to obtain reciprocity.
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10/24/2012 | Routine Reinspection 2nd | 100 |
- [3] CFPM or person in charge present; certificates posted as required
No certified food protection manager available at the time of re-inspection. 30 days to obtain (by 8-9-12).
- General Comments that relate to this Inspection
All violations noted on the previous inspection have been corrected except for those relisted above.
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7/18/2012 | Routine Reinspection 1st | 97 |
- [3] CFPM or person in charge present; certificates posted as required
No Certified Food Protection Manager available at the time of inspection - Provide within 60 days (by 7-9-12)
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
OBSERVATIONS & RECOMMENDATIONS:- No thermometer in the deli meat cases (x2) - Install - Corrected on-site.- Walk-in freezer thermometer not working. Repair and calibrate or install a NSF listed thermometer within the interior of the unit.
- [1] Installed; maintained
The overhead condensing unit in the product cooler was leaking onto the produce and had formed a puddle on the floor inside the walk-in unit. Repair to prevent contamination of produce. Do not store foods under the area of the leak until repaired.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- No violations observed at the time of inspection.- All product and ambient refrigeration temperatures observed were at or near regulation (meat cooler 31F; meat prep room 41F; meat prep cooler 34F; seafood freezer 18F; chilled chicken cooler 38F)- The hand washing station soap dispenser was not working properly at the time of inspection. Repair or replace.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- All product and refrigeration temperatures are at or near required levels (dairy walk-in cooler 35F; walk-in freezers -10F; -8F; produce cooler 32F). All refrigeration units within this facility are monitored by the home office. In the event of equipment failure or discrepancy; the home office notifies the store.- Reviewed past preventative pest control service records. Service is performed on a monthly basis or as needed. Last two months of service (May and April) listed no activity. Activity noted in March has been resolved. No evidence or any rodent or insect infestation at the time of inspection.- No all areas in the back stock area of the store were observed as there was an abundance of stock on hand at the time of inspection due to several recent deliveries. However all product appeared to be properly segregated (e.g. chemical from food) and stored off the floor.- Certified Food Protection Manager (CFPM) certificates had been taken down due to painting activities however they were made available for review upon request. Repost when possible.
- General Comments that relate to this Inspection
OBSERVATIONS & RECOMMENDATIONS:- Temperatures observed were at or near regulation (meat cooler 41F; crab salad 40F; 41F; coleslaw 40F; ham salad 42F; mashed potato 140F; shrimp 155F; chicken wings 176F; walk-in 34F).- Sanitizer level tested 200ppm quat ammonia at the 3-compartment sink with test strips available at all sanitizing sinks.- Several copies of the FDA slicer cleaning guidelines to operator at the time of inspection. Currently broken down; cleaned and sanitized every 4 hours per manager.- Ensure that you continue to use pre-chilled ingredients when preparing food for display in the cold cases.- All hand washing stations were stocked and operational.- Areas were generally clean and items were properly stored and labeled.
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5/9/2012 | Routine Inspection 1st | 94 |
- [2] Food protected during storage; preparation; display; service; transportation
Several boxes of frozen food product on the floor in various locations within the large reach-in freezer (unit LTB-9A; LTB-9B). All foods must be stored a minimum of 6" off the floor for ease of cleaning and to prevent any potential contamination.
- [1] Thermometers provided and conspicuous
- There were no visible thermometers in either of the meat/cheese deli display cases and the existing built in units were non-functional. Although the units are centrally monitored; visible means of checking the unit quickly while at the unit are required (in a conspicuous location).- The high temperature thermometer in the hot holding case was innacurate (read 100F). Multiple product temperatures were observed well above this temperature; 140F and higher. Replace.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- There is one shelf in the walk-in cooler that has fallen directly onto the floor - readjust the shelf so that product is a minimum of 6" off the floor for ease of cleaning and to prevent contamination.- There are a couple of damaged floor tiles around the floor drain in the back room in front of the pot power soak sink. Replace.- All sanitizer levels observed were within regulation (tested 200ppm quat residual on two separate sanitizing stations of sinks). Test strips were available as required.- All temperatures observed were at or near regulation (e.g. salad case 36F ambient; crab salad 41F; macaroni salad 40F; hot hold case items; gen. chicken 152F; fried rice 124-136; fried chicken 157F). Reviewed time/temp logs. Product is removed from sale 4 hours after produced.
- General Comments that relate to this Inspection
OBSERVATIONS AND RECOMMENDATIONS:- One of the drains on the hand sink in the front of store men's restroom is slow draining - Repair.- All case temperatures observed were within regulation.- All product dates observed were within sell by date stamp.- Cleaning logs on restrooms were reviewed. All hand sinks were stocked and operational in all restrooms.- All product in back stock rooms observed were properly stored away from chemicals and off the floors.
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2/10/2011 | Routine Inspection 1st | 97 |
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
The following unit thermometers were either innacurate; missing or broken (some of the units may have been in defrost at the time of inspection):LTB-10F; LTD-10A; MTC-15D; MTC-13A; MTC-13B; MTC-14A; LTB-6A; LTB6B; LTB-4B; LTB-1A; LTB-1D; LTA- NO TAG (BETWEEN LTA-5D & LTA-8B); LTA-12d; LTA-12b; LTA-9d; LTA-9b; LTA-9a.Repair or replace as necessary.
- [1] Lighting provided as required; fixtures shielded
Overhead fluorescent light out in the deli walk-in cooler (unit MTD-4). Repair or replace.
- General Comments that relate to this Inspection
No violations were observed at the time of inspection.- Area was clean and well organized- All temperatures observed were within regulaiton- Raw meat storage was persuant to regulation.- Temperature receiving logs are available and kept per contact.
- General Comments that relate to this Inspection
NOTES:- All temperatures observed were within regulation (e.g. mashed potatoes 135F; fried rice 138F; fried chicken 175F; macaroni salad 42F). Hot hold at 140F or higher and cold hold at 40F or less. Hot held product is not held any longer then 4 hours. Cold held product is date marked with a sell by date.- All hand washing stations were stocked and operational- Sanitizing chemical (quatenary ammonia) was available with test strips available for the accurate makeup of sanitizing water. Makeup quatenary ammonia solution at 200ppm or persuant to manufacturer's labeled instructions.
- General Comments that relate to this Inspection
NOTES:- All Wal-Mart refrigeration unit temperatures are centrally monitored via home office computer and will alarm if there is a reading outside set limits.- All product observed appeared to be within temperature regulation at the time of inspection.- No out of date products observed.- No improper storage observed and all chemicals were segregated away from foods.- Restrooms were fully functional and all hand washing stations were stocked and operational.
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7/23/2010 | Routine Inspection 1st | 97 |
- [2] Food protected during storage; preparation; display; service; transportation
Two cases of raw pork chops being stored over Ready To Eat foods (smoked and cured meat) in the meat cooler. (Corrected On-Site).
- [2] Accurate thermometers; chemical test kits provided; gauge cock (1/4" IPS Valve)
Inaccurate thermometers - repair/calibrate or replace.- The meat room thermometer located in the grocery back room.- The meat cooler thermometer located in the meat room.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
There was a pool of chicken juice on the floor of the walk-in cooler #MTD-4 - Clean/sanitize and maintain clean.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.All case temperatures are centrally monitored. Checked product use by dates on baby food; formula; grapefruit juice; hormel spam. No expired product observed. No compromised packaging observed. Store was clean and well organized.
- General Comments that relate to this Inspection
No violations observed at the time of inspection.All product temperatures were within limits. Observed/tested macaroni and potato salads at 41F. Hot held fried chicken @ 168F.All hand washing stations were stocked and operational. Sanitizing sprays and sinks tested 200ppm quat residual.Observed today's temerature log. Temperatures for hot holding within range. Hot holding temperatures had been logged into the cold holding section of the log. No cold holding tems recorded. Site manager made aware and will redo the log sheet.
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4/17/2009 | Routine Inspection 1st | 95 |
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
410) Store all personal items away from food; food preparation areas; and food contact surfaces; including dishware.observed clutter and other unnecessary objects stored in corner of walk-in reefer. Organize and store all items 6" oft floor.
- General Comments that relate to this Inspection
Notes:Facility has 30 days to have all employees acquire WC CFPM. This is a repeat violation.Facility clean and organized.Walk-in reefer @ 38 F; walk-in freezer @ 0 F.Reviewed with operator employee sick policy.
- General Comments that relate to this Inspection
Notes:Laurie A Davies also ServSafe certified. All employees need to acquire WC CFPM.Entire facility is clean and organized. All cold holding reach-in units properly cold holding and properly shielded.All food dates current.
- General Comments that relate to this Inspection
Notes:1) Please have Chris Urso acquire Washoe County CFPM.2) Reviewed temp. logs. All cold holding units at proper temps. of 38 F or lower.
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4/30/2008 | Routine Inspection 1st | 99 |
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