SAMS CLUB #8247 MEAT & ROTISSERIE health score and inspection history

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles/ (1) Apron stored on meat box observed in WI cooler. (2) Gloves observed sitting next to rotisserie chicken plastic containers on shelf.

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. / Liquid spillage and other debris observed in multiple display coolers.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ No JCDH card for managers.

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./ The following foods were placed in reach in cooler for purchase passed the sell by/freeze by date: Beef Inside Skirt USDA Choice Angus (Sell by May 25,2026) and Beef Brisket Flat Whole USDA Choice Angus (Sell by May 29,2026), COS, voluntarily discarded.

Provide a covered receptacle for sanitary napkins in a toilet room used by females.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles./ Apron and lab coat stored next to rotisserie chicken on food cart in rotisserie section. COS.

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Leaking water pipes from hand sink in Rotisserie chicken prep room.

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

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. // No hot water a hand sink in Rotisserie Chicken prep area. However, there is another hand sink near oven that meets JCDH requirement.

Wear clean outer clothing at all times to prevent contamination of food, equipment, utensils, linens, and single service/single use articles. // Staff wearing a soiled white jacket while preparing cooked Rotisserie chickens.

Cease changing or covering the manufacturers date limit. // Twenty- four packs of prepackaged 88% Lean 12% Fat ground beef from boxes of expired date of 1.20.26 were stored in display coolers were labeled as sell by 1.27.26. Staff are changing sell by dates beyond expired date on box. //Staff voluntarily discarded expired meat.