Wal-Mart Supercenter #2716, 3601 29th Sw Ave, Cedar Rapids, IA 52404 - inspection findings and violations



Business Info

Name: WAL-MART SUPERCENTER #2716
Address: 3601 29th Sw Ave, Cedar Rapids, IA 52404
Phone: 319-390-9922
Total inspections: 4
Last inspection: 10/31/2013

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Inspection findings

Inspection date

Type

  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Manual warewashing equipment, hot water sanitizing temperatures
  • Shellstock, maintaining identification
  • Stored frozen foods shall be maintained frozen
10/31/2013Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Shellstock, maintaining identification
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
  • Stored frozen foods shall be maintained frozen
  • Manual warewashing equipment, hot water sanitizing temperatures
10/31/2013Routine
  • Handwashing signage
    Mens RR did not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
  • Plumbing system repaired according to law
    The following areas have leaks and must be repaired: detergent line to dish machine (in bakery), bakery handsink (cake area), produce room mop sink, mop sink by dairy cooler, and produce room 3 hole sink (middle basin). All plumbing must be kept in good working order to prevent buildup of bacteria and contamination.
  • equipment food contact surfaces and utensils clean to sight and touch.
    1) Observed paper towels used to absorb moisture (grease from fryer and water from dishes). Also observed cardboard being reused to line shelves. May not use towels to absorb moisture, or reuse cardboard because they are not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) The following areas have become soiled and must be cleaned: Bakery freezer floor, sandwich room FRP, meat display tracks (deli coolers), and ice cream freezer floor. Must keep all areas clean to prevent buildup of bacteria and contamination.
  • Material characteristics of non-food contact surfaces
    1) Observed paper towels used to absorb moisture (grease from fryer and water from dishes). Also observed cardboard being reused to line shelves. May not use towels to absorb moisture, or reuse cardboard because they are not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) The following areas have become soiled and must be cleaned: Bakery freezer floor, sandwich room FRP, meat display tracks (deli coolers), and ice cream freezer floor. Must keep all areas clean to prevent buildup of bacteria and contamination.
  • Backflow protection
    air gap, device standard, when required
  • Stored frozen foods shall be maintained frozen
    1) Observed food stored on the floor in the retail area (k cup packs), and rack broken in small meat holding room (on ground). Must store all food at least 6 inches off the floor to prevent contamination. 2) Ice buildup was observed in Bakery freezer, and Deli freezer. Source must be investigated to prevent contamination and buildup of bacteria because water does not come from a potable source. 3) LTB 4C/4E freezer in retail area is not keeping food solidly frozen. Must keep food frozen solid to prevent buildup of bacteria. Recommend less product in freezers.
  • Cleanability of floors, walls, and ceilings
    Cove base was missing from left side of Hot case in deli area. Must repair or replace cove base to prevent further buildup of bacteria and contamination.
  • Laundry facilities
    requirement, location, and use
  • Package integrity
    Found some dented cans in the retail area (baby food, fruit, vegetables, etc.). May not sell any can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting.
  • Miscellaneous sources of contamination
    1) Observed food stored on the floor in the retail area (k cup packs), and rack broken in small meat holding room (on ground). Must store all food at least 6 inches off the floor to prevent contamination. 2) Ice buildup was observed in Bakery freezer, and Deli freezer. Source must be investigated to prevent contamination and buildup of bacteria because water does not come from a potable source. 3) LTB 4C/4E freezer in retail area is not keeping food solidly frozen. Must keep food frozen solid to prevent buildup of bacteria. Recommend less product in freezers.
  • Food storage - preventing contamination from the premises
    1) Observed food stored on the floor in the retail area (k cup packs), and rack broken in small meat holding room (on ground). Must store all food at least 6 inches off the floor to prevent contamination. 2) Ice buildup was observed in Bakery freezer, and Deli freezer. Source must be investigated to prevent contamination and buildup of bacteria because water does not come from a potable source. 3) LTB 4C/4E freezer in retail area is not keeping food solidly frozen. Must keep food frozen solid to prevent buildup of bacteria. Recommend less product in freezers.
  • Using a handwashing sink- operation and maintenance
    Handsink in meat prep room is coming off wall. Must re-anchor handsink to wall to prevent buildup of bacteria and allow for handwashing.
  • Food is properly labeled
    Display case with donuts does not have a sign informing customers where ingredient info is located. Must have a sign infroming customers where to find ingredient info.
  • Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
    Bakery cooler thermometer is incorrect. Reading -40*F at time of inspection. Must repair or replace to ensure adequate temp is maintained.
10/17/2013Routine
  • Food storage - preventing contamination from the premises
    1) Observed food stored on the floor in the retail area (k cup packs), and rack broken in small meat holding room (on ground). Must store all food at least 6 inches off the floor to prevent contamination. 2) Ice buildup was observed in Bakery freezer, and Deli freezer. Source must be investigated to prevent contamination and buildup of bacteria because water does not come from a potable source. 3) LTB 4C/4E freezer in retail area is not keeping food solidly frozen. Must keep food frozen solid to prevent buildup of bacteria. Recommend less product in freezers.
  • Cleanability of floors, walls, and ceilings
    Cove base was missing from left side of Hot case in deli area. Must repair or replace cove base to prevent further buildup of bacteria and contamination.
  • Package integrity
    Found some dented cans in the retail area (baby food, fruit, vegetables, etc.). May not sell any can that is dented on top, bottom, or side seals. Also any can that cannot sit level or has sharp points due to denting.
  • Food is properly labeled
    Display case with donuts does not have a sign informing customers where ingredient info is located. Must have a sign infroming customers where to find ingredient info.
  • equipment food contact surfaces and utensils clean to sight and touch.
    1) Observed paper towels used to absorb moisture (grease from fryer and water from dishes). Also observed cardboard being reused to line shelves. May not use towels to absorb moisture, or reuse cardboard because they are not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) The following areas have become soiled and must be cleaned: Bakery freezer floor, sandwich room FRP, meat display tracks (deli coolers), and ice cream freezer floor. Must keep all areas clean to prevent buildup of bacteria and contamination.
  • Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
    Bakery cooler thermometer is incorrect. Reading -40*F at time of inspection. Must repair or replace to ensure adequate temp is maintained.
  • Material characteristics of non-food contact surfaces
    1) Observed paper towels used to absorb moisture (grease from fryer and water from dishes). Also observed cardboard being reused to line shelves. May not use towels to absorb moisture, or reuse cardboard because they are not a smooth, easily cleanable, and nonabsorbent surface. Must replace with material that meets all above criteria. 2) The following areas have become soiled and must be cleaned: Bakery freezer floor, sandwich room FRP, meat display tracks (deli coolers), and ice cream freezer floor. Must keep all areas clean to prevent buildup of bacteria and contamination.
  • Using a handwashing sink- operation and maintenance
    Handsink in meat prep room is coming off wall. Must re-anchor handsink to wall to prevent buildup of bacteria and allow for handwashing.
  • Plumbing system repaired according to law
    The following areas have leaks and must be repaired: detergent line to dish machine (in bakery), bakery handsink (cake area), produce room mop sink, mop sink by dairy cooler, and produce room 3 hole sink (middle basin). All plumbing must be kept in good working order to prevent buildup of bacteria and contamination.
  • Miscellaneous sources of contamination
    1) Observed food stored on the floor in the retail area (k cup packs), and rack broken in small meat holding room (on ground). Must store all food at least 6 inches off the floor to prevent contamination. 2) Ice buildup was observed in Bakery freezer, and Deli freezer. Source must be investigated to prevent contamination and buildup of bacteria because water does not come from a potable source. 3) LTB 4C/4E freezer in retail area is not keeping food solidly frozen. Must keep food frozen solid to prevent buildup of bacteria. Recommend less product in freezers.
  • Backflow protection
    air gap, device standard, when required
  • Stored frozen foods shall be maintained frozen
    1) Observed food stored on the floor in the retail area (k cup packs), and rack broken in small meat holding room (on ground). Must store all food at least 6 inches off the floor to prevent contamination. 2) Ice buildup was observed in Bakery freezer, and Deli freezer. Source must be investigated to prevent contamination and buildup of bacteria because water does not come from a potable source. 3) LTB 4C/4E freezer in retail area is not keeping food solidly frozen. Must keep food frozen solid to prevent buildup of bacteria. Recommend less product in freezers.
  • Laundry facilities
    requirement, location, and use
  • Handwashing signage
    Mens RR did not have a handwashing sign posted. Must post a sign informing employees when to wash hands at all handsinks used by food service employees.
10/17/2013Routine

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