WALMART #3023- DELI

Employee working in the deli was observed touching raw food products and clean utensils without changing glove. [CA] Employees must wash hand in between working with soiled utensils, raw food products, cleaning the preparation table, and touching clean utensils or ready to eat food products. Employee was told to wash hand and put on a new glove (COS).

The quaternary ammonia sanitizer dispensing from the wall-mounted dispenser is low in concentration. [CA] If quaternary ammonia is used to sanitize dishes, the quaternary ammonia sanitizer concentration must be maintained at 200 ppm.

The current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

There was excessive water accumulation on the floor below the sinks. [CA] Keep the floor areas dry and neat at all the time.

Drainpipe from the rotisserie chicken machine was immersed inside the floor sink. [CA] To prevent possible backup of sewage, please provide at lease one inch air gap between the drainpipe and the floor sink.

Some trash and food residue accumulation were observed inside the deli walk-in cooler. [CA] Conduct a regular thorough cleaning of the floor areas.

There is a heavy leakage from the plumbing structure of the three compartment warewash sink. [CA] Fix the leakage immediately.

Gaskets of the walk-in cooler from the Deli area are worn out. [CA] Replace the gaskets with a new one.

Freshly cooked rotisserie chicken on bags were measured between 125 oF and 130 oF on the preparation table. The chef said the were cooked less than half an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef reheated the chicken to 16 oF (COS).

Some clean utensils were stored below the paper towel dispenser of the deli's handwash station. [CA] Do not store any utensil below the soap or paper towel dispensers or on the handwash sink.