Wal-Mart Superstore

Violations (2)

• 21CriticalCorrected on site

  Proper Hot Holding Temperatures

  PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Addl Notes: Observed employee service side hot bar holding gravy and mac and cheese 117*f-126*f degrees. Per PIC items had been inside unit greater than 2 hours. Observed front customer facing packaged hot bar holding bean & cheese chimmy, popcorn chicken, chicken sandwiches, cheeseburgers, and egg rolls 98-128*f degrees. Per PIC items had been inside unit greater than 2 hours. Corrective Action: Corrected at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Predefined Comment: All TCS foods improperly hot held were discarded by PIC at time of inspection.

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• 22CriticalRepeatCorrected on site

  Proper Cold Holding Temperatures

  Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Addl Notes: *2nd repeat* Observed customer self service island open deli case holding the following items 50-53*f degrees. Provolone, swiss, salami, ham, pepperoni, roast beef, and pepper turkey. Per PIC items had been placed out on too floor less than 4 hours prior and moved to walk-in fridge to cool. Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

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