- 5-202.14 - --At the service sink by the dairy walk in cooler, the atmospheric vacuum breaker was leaking (while in use) and the hose attached to the faucet was below the flood rim of the sink.
- KDA_3_20111C - --Assorted packages of commercially purchased cupcakes, held in the bakery retail freezer, did not have any ingredient labeling information on the packages.
- KDA_3_20215 - --There were eight cans on the retail sales floor with dents on the top, bottom, and side seams of the cans. "Corrected on site" (COS-removed from retail sale).
- KDA_3_30211A1b - --Packages of raw chorizo were stored over packages of ready to eat cheese in the ethnic cooler. Packages of raw sausage were stored over packages of ready to eat smoked sausage in the retail meat cooler.
- KDA_3_30412B - --Tong handles were in contact with dried peppers in the bulk display case in the produce area.
- KDA_3_30511A1 - --Cases of pineapple were stored on the floor in the west produce storage room.
- KDA_3_50118A3 - --Several of the sliced deli meats, held in the deli retail cooler, were dated with a discard date of eight days. Roast beef was dated with an open date of 12/4 and a discard date of 12/11. Black forest ham was dated with an open date of 12/2 and a discard date of 12/9. Chicken was dated with an open date of 12/7 and a discard date of 12/14. Turkey was dated with an open date of 12/4 and a discard date of 12/11. Roast beef #2 was dated with an open date of 12/6 and a discard date of 12/13. Top round roast beef was dated with and open date of 12/7 and a discard date of 12/14.
- KDA_4_50111A - --Paint was missing on several of the shelves in the dairy walk in cooler with rust accumulation on the shelves.
- KDA_4_60111B - --There was carbon build up around the edges of the bread trays in the bakery.
- KDA_4_60111C - --There was dirt and lint accumulation on the shelves by the Lactaid in the dairy walk in cooler. There was dirt and lint accumulation in the front vents of the yogurt retail cooler.
- KDA_4_90311A - --Single use baking pans were stored on the floor at the south end of the paper goods aisle.
- KDA_5_20212A - --The maximum water temperature at the bakery warewashing room hand washing sink was 80 F. The maximum water temperature at the hand washing sinks in the ladies restroom was 91 F.
- KDA_5_20515B - --The drain line was leaking under the deli prep sink was south of the slicer.
- KDA_6_20213B2 - --The frosting station was setting under an electric bug light along the east wall in the bakery. Cases of apples and green peppers were setting under an electric bug light in the produce back room.
- KDA_7_10211 - --There was a spray bottle of clear solution with an illegible label hanging by the north bakery hand washing sink. The solution in the bottle was sanitizer, as per employee. (COS-labeled).
- KDA_Defacto - --Bakery oven: pepperoni pizza 196 F --Deli hot holding unit: chicken wings 142 F, potato wedges 140 F Hot plate by the cash registers: chicken 152 F --Deli walk in cooler: ambient air temperature of 43 F Deli cold hold unit: pasta salad 33 F, sliced ham 33 F Sample container on ice on top of the deli cooler: diced chicken 43 F Deli reach in cooler: turkey 32 F Bakery walk in cooler: ambient air temperature of 42 F Produce walk in cooler: ambient air temperature of 43 F Meat walk in cooler: ambient air temperature of 42 F West meat walk in cooler: ambient air temperature of 42 F Dairy walk in cooler: ambient air temperature of 43 F Yogurt reach in cooler: ambient air temperature of 43 F Deli salad reach in cooler: ambient air temperature of 42 F Salad reach in cooler: ambient air temperature of 42 F North island deli cooler: ambient air temperature of 42 F Cheese reach in cooler: ambient air temperature of 42 F Burrito reach in cooler: ambient air temperature of 43 F Coffin sour cream cooler: ambient air temperature of 42 F Coffin cream cheese cooler: ambient air temperature of 43 F East yogurt reach in cooler: ambient air temperature of 42 F Cream cheese reach in cooler: ambient air temperature of 40 F Ethnic cooler: ambient air temperature of 39 F Cheese reach in cooler: ambient air temperature of 39 F Cheese island cooler: ambient air temperature of 41 F Ham coffin cooler: ambient air temperature of 41 F End ham coffin cooler: ambient air temperature of 43 F Deli reach in cooler: ambient air temperature of 43 F Ham coffin cooler #2: ambient air temperature of 41 F End ham coffin cooler: ambient air temperature of 41 F Sausage reach in cooler: ambient air temperature of 39 F Raw meat reach in cooler: ambient air temperature of 42 F Raw beef reach in cooler: ambient air temperature of 42 F Raw meat reach in cooler #2: ambient air temperature of 43 F Seafood cooler: ambient air temperature of 42 F Produce reach in cooler: ambient air temperature of 43 F Cut fruit reach in cooler: ambient air temperature of 43 F Bakery reach in cooler: ambient air temperature of 43 F --Deli walk in cooler: ready to eat chicken tenders 84 F. The chicken had been placed in the walk in cooler thirty minutes prior to cool, as per employee.
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12/08/2015 | 16 | Regular | Out |
Restaurant representatives - add corrected or new information about WALMART #372, 1905 N 14TH AVE, DODGE CITY, KS »