Walmart #3488

Year by year

Inspections

1. Mar 12, 2026 Routine · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Maple turkey in the deli bunker cooler has exceeded its date mark. The product was discarded during inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     There is a bucket stored in the bakery handwashing sink. The bucket was removed during inspection.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

2. Feb 24, 2025 Routine · 1 priority, 1 core
   • Serious Priority Corrected on site

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

     The Kay Quat II at the produce and meat 3 compartment sinks is not being used according to EPA registered label use instructions and is at 0 PPM. Other sinks are available for sanitizing.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Discontinued sinks until dispenser is fixed or discontinued.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The on two occasions exterior door is not self-closing or tight-fitting. The online pick up door has a gap at the bottom and the 1 receiving door has a gap at the bottom right corner.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)

3. Feb 23, 2024 Follow Up · No items found

   No violations cited.

4. Feb 7, 2024 Routine · 1 priority
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator. Dishmachine reached a highest temperature of 159F during inspection. Employees will sanitize in 3 compartment sink until dishmachine is serviced.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Contact Lindsey when dish machine is serviced.

     Code 4-703.11 (B)