WALMART #764 PRODUCE health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Food debris observed at the watermelon case.

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 max temp of 97F. COS - PIC adjusted hot water and retrieved max hot water temp of 100F and above.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. /// Observed several gnats/drain flies near the 3 compartment sink.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.

JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler staff do not have food handling certifications.

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.