Walmart Supercenter #2668

Year by year

Inspections

1. Jan 16, 2026 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sliced deli meats and cheeses are stacked too high in the bunker cooler where top layer is 45-48°F, where as the next layer is 38-40F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Top layer of meats and cheeses were removed to below the fill line during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Provided education and factsheet during inspection.

     Code 2-102.11 (C) (2)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at restroom] handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Jan 8, 2025 Routine · 2 priority, 1 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The deli 3-comp sink sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. The sanitizer was replaced and dispensing at 200 PPM during inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     2 bottles of sanitizer were observed hanging on a storage rack containing bakery ingredients. The sanitizer bottles were moved during inspection.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The deli walk-in freezer has ice accumulation on the floor beneath the condenser and is not maintained in good repair. No food was observed beneath the condenser.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

3. Nov 29, 2023 Routine · 3 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     2 instances noted: 1) Raw bacon was stored above pre-cooked bacon in a bunker cooler. The pre-cooked bacon was moved to the top shelf during inspection. 2) Raw shelled eggs were stored next to breakfast biscuits without a divider. A divider was put in place during inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Chicken in the blast chiller at 57F has not cooled properly. The chicken was left in the blast chiller overnight while it was not operating. The chicken was discarded during inspection.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in the bakery high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator. Utilize the 3-compartment sink until the dishmachine is serviced.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F.

     Code 4-703.11 (B)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ALLERGENS

     The Person in Charge (PIC) is unable to demonstrate knowledge of allergens and their effect on sensitive individuals. Fact sheet provided via email.

     Correction: The person in charge shall obtain training or training materials on allergens so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (9)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Food thermometer probe is visibly soiled. The thermometer was washed and sanitized during inspection.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There is ice buildup on the floor in the seafood walk-in freezer below the condenser. No food was observed being stored under the condenser.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)