WALMART #764 DELI health score and inspection history

Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment. /// Hot water at the handwash sinks and the 3 compartment sink reached 86F COS - Hot water was restored at handwash sinks (min. 100F) and 3 compartment sink (min. 110F). 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Handwash sink in the Men's restroom (associate) reached max hot water temp of 81F.

3-501.16(A)(1) Maintain TCS food at 135 F or above. /// Observed out of temp (110F-128F) hot dogs, corn dogs, popcorn chicken, boneless chicken, bone-in chicken, cheesy bites, and jalapeno poppers. COS - PIC discarded.

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp (45F-47F) turkey, cheese, and ham in the R.I. display cooler (right side). COS - PIC discarded.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed damaged flooring in the facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility.

JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certification not available for staff member.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. /// Paper towels not available at the handwash sink. COS - PIC added paper towels. 5-202-12 Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. /// Handwash sink reached 97F max hot water temp. COS - PIC adjusted and retrieved max hot water 100F and above.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors, walls and ceiling of the facility 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Observed broken and cracked flooring.

JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certifications not available at the time of the inspection.

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager. /// Observed expired ham and roast in the R.I. cooler.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors of the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged, cracked and chipped flooring observed in the facility.