Wal-Mart Supercenter

Inspector notes: Observed several TCS items in the hot holding well to be at internal temperatures of 108*F to 128*F. Per person in charge (PIC) the items were cooked and placed into the unit 1.5 hours prior to inspection. Discussed with PIC except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed to reheat to 165*F to hot hold above 135*F. PIC reheated chicken tenders and opted out of reheated by voluntarily discarding these items: cooked beans, gravy, cheesebites, mash potato, jalapeno poppers, and potato wedges. Also observed employee make new macaroni and cheese and place into hot holding. Center temperature was 90*F and the edges were at 100*F. Discussed to reheat to 165*F to hot hold above 135*F and employee completed at time of inspection

Inspector notes: Observed at mop sink in the back of the facility with a not-in-use chemical dispenser that is directly connected with a hose and a Y-valve to a faucet with an AVB. Please have a separate water line installed upstream from the AVB for the chemical dispenser in order to allow the AVB to operate without being under constant pressure. The faucet with the AVB should be able to be used independently of the chemical dispenser. This will prevent chemicals from being syphoned into the clean water supply. PIC disconnected at the time of inspection and will keep disconnected when not in use. Also discussed with PIC the installation/use of a Y-valve on a faucet with or without an AVB is prohibited, because the system is not designed, constructed and installed according to law

Inspector notes: Observed a liquid icicle build up on the insulated lines of the freezer. Discussed with PIC Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of buildup residues