Wal-mart #1551

Year by year

Inspections

1. Jan 12, 2026 Routine · 1 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED

     First aid supplies are improperly stored above boxes of food service disposable gloves.

     Correction: First aid supplies shall be kept in a container and stored to prevent contamination of food and equipment. Kit was moved during the inspection.

     Code 7-208.11 (B)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in deli kitchen is blocked by a cart.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Cart was moved during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in bakery.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Papertowels were provided during inspection.

     Code 6-301.12

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The warewashing sinks in the deli kitchen is not maintained in good repair, as water is leaking onto the floor.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. A work order was put in for the repair during the inspection.

     Code 5-205.15 (B)

2. Oct 1, 2024 Routine · 2 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Rice pudding and a few yogurt products in the customer display refrigerator are at 48-55°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Foods that were above 41 degrees F were removed from sale.

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

   • Serious Priority Corrected on site

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

     The spray bottle of quat sanitizer in the bakery is not being used according to EPA registered label use instructions and is at 100 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Spray bottle was changed out during the inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Water temperature in the womens' restroom at handwashing sink is up to 114°F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     In the back storage area, bags of chips are stored in a box that had previously had raw shell eggs in it.

     Correction: Discontinue reusing cardboard boxes that once had a raw meat/animal product inside of it. Items were discarded during the inspection.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk-in freezers have ice build up and are not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise. Do not store food in areas where ice is accumulating. If ice builds up on packages of food, food will need to be discarded.

     Code 4-501.11 (A)

   • 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