Wal-Mart Neiborhood Market

Inspector's notes

Observed meat and cheese deli slicers marked for last cleaning via Walmart company tablet at 9:00 am. Past 4 hour mark. Slicer disassembled and cleaned by staff. Food contact surfaces contacting TCS food items must be cleaned every 4 hours.

Inspector's notes

Observed package cold held items in customer access deli case over stacked above chill line such as crab salad, macaroni salad, coleslaw, potato salad, chicken salad, bbq beans between 46*f and 54*f degrees. Items removed and sent to walk-in fridge to cool down below 41*f degrees. Cold held applicable items must be maintained below 41*f degrees.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed Deli slicer with visible dried Cheese debris, manager checked application for logging slicer cleaning and it was labeled as cleaned with-in last 4 hours. Deli Slicer dissembled and re cleaned at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed customer facing lower hot case holding at 108*f degrees. Deli chickens made at 10:30am probed holding at 140*f degrees. Chickens moved to hot case by register. Equipment must be capable of maintaining TCS hot items above 135*f degrees. Use of Hot case discontinued until fixed, hot case by registers is of sufficient size to accommodate customer service. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed both had wash sinks in deli to have no paper towels stocked. Manager re-stocked paper towels at time of inspection. Hand drying provision must be maintained at all hand sinks. ***repeat violation*** Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed parmesan cheese holding at 53*f degrees in open front case of the deli. Manager had no indication of how long cheese had been above 41*f for. Parmesan embargoed at time of inspection. All temperature control for safety products must be maintained at or below 41*f degrees at all times Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed a single section of open front unit of the deli holding parmesan cheese that was out of temperature. Min/max thermometer showed that specific section of unit was holding 51.2*f. Manager is opting to use section for non-tcs products. All cold holding equipment with TCS food must be able to maintain those items at or below 41*f degrees Correct By: Corrected At Time Of Inspection