Wal-mart Supercenter #5373

Year by year

Inspections

1. Jan 13, 2026 Routine · 1 priority
   • Serious Priority

     FOOD CONTACT SURFACES - CHEMICAL SANITIZATION DEVICE

     Both the Ecolab Sink and Surface Sanitizer (lactic acid) as well as the Ecolab Marketguard 121 (chlorine) sanitizer generated dispensers above the 3 compartment sink in the deli area are is not being operated in accordance with manufacturer's instructions. The lactic acid sanitizer is being dispensed at too high of a concentration for use on food contact surfaces (like the meat slices) and the chlorine sanitizer is not showing any sanitizer when checked with a test strip.

     Correction: Provide equipment that meets all of the requirements under 4-501.114 (F). Provide alternate methods of sanitization until equipment meets code requirments. The Kay Quat Sanitizer will be used for all food contact surfaces for the time being.

     Code 4-501.114 (F)

2. Oct 9, 2024 Routine · 2 priority
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Fresh Meats Case. Ready to Eat Ham stored under Raw Chicken Breasts.

     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

     TCS FOOD - COLD HOLDING

     Dean's French Onion Dip (bottom right of cooler) and Yoplait Yogurt (top shelf) are both cold held at 48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Items were discarded onsite.

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

3. Jul 24, 2023 Routine · 2 core
   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Food contact surface of 2 cutting boards in the produce area contain many grooves from cutting and are stained.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The sanitizer sink of the deli warewashing area was built up with a brown residue. .

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues. Wash sink basins out often enough to prevent build up. Cutting boards were discarded.

     Code 4-602.13