WAL-MART MARKET #3123 - DELI

Floor drains observed to be middling guard. Drain line for oven exhaust ends within floor drain. [CA] Ensure drain has proper drain guard installed and drain line has 1" air gap.

Hot water measured to be 116F in 3-comp sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Faucet in 3-comp sink observed to be leaky and tired with cloth to keep faucet from leaking. [CA] Repair faucet and maintain in good condition.

Thermometer in left deli case observed to be broken. Reading observed to be 62F and not match temperature of food or measured ambient temperature of case. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Rotisserie chicken in grab n go warmer measured to be 123F. Per time label on packaging chicken was made over 4 hours prior. Per operator chicken is kept for 4 hours and then cooled and kept in grab n go cooler near by. [CA] PHFs shall be held at 135°F or above for hot holding. PHFs can be kept under time a public health control(TPHC) to keep PHFs out of temperature for up to 4 hours. ALL PHFs under TPHC shall be discarded if not consumed within 4 hours and cannot be returned to temperature control. [COS] Operator VC&D rotisserie chicken (see VC&D Report).