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

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Business Info

Name: WAL-MART SUPERCENTER #2716
Type: Other food service establishment
Sub type: Full Service
Address: 3601 29th Ave Sw, Cedar Rapids, IA 52404
Owner and phone: WAL-MART STORES INC
Total inspections: 20
Last inspection: 3/10/2010

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Inspection findings

Inspection Date

Type

  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      Chicken fajita mixture was being held at 92.5 degrees. Hot food must be held at 135 degrees or above. Food was rewarmed to 165 degrees and placed back into hot holding. Corrected during inspection.
    • Adequate cooking temperatures for PHF (Inadequate cooking in a microwave 3-401.12, p 75)
      Frozen chicken fajita mixture was not warmed to 135 degrees before placing in hot hold. Ready to eat food taken from an intact package must be heated to 135 degrees for hot holding. Rewarmed to 165 degrees during inspection and returned to hot hold to be held at 135 degrees or above. Use thermometer to check heating temperature before placing items into hot hold. Corrected during inspection.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      The eggs in the walkin "seafood cooler" are stored too close to the floor. Raise the pallets so the eggs are at least 6 inches off the floor to allow for adequate cleaning without contaminating the egg boxes. A box of hams is stored on the floor in the meat cooler.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Unlabeled container of powdered sugar in the bakery area. All foods, not easily identifiable, that are removed from the original container must be labeled with the common name. Corrected during inspection.
  • Facility/Equipment Requirements
    • Food contact surfaces (Equipment: location/installation/repair/adjustment 4-401, 4-402, 4-501.11, p 120-123)
      There is a large amount of ice buildup on the floor of the grocery walkin freezer. Make repairs as needed.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      The bottom sweep on loading dock #3 is bent with daylight showing. Make repairs so no daylight is showing.
3/10/2010Routine
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      A few boxes of donuts were stored on the floor in the bakery walkin freezer. All food shall be stored at least 6 inches off the floor.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Need to post a sign at all handwashing sinks that notifies employees they must wash their hands.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: inaccurate 4-203.11 & 12, p 107, 4-502.11(B)(C), p 128)
      Thermometer in the egg walkin cooler was not accurate. Need to provide accurate thermometer for all refrigerated units. Thermometer placed in walkin during inspection. Corrected.
    • Food contact surfaces (Food contact surfaces, characteristics 4-101.11, p 101)
      Cardboard is being used on one shelf of the deli walkin refrigerator. This is not a cleanable surface. Need to remove cardboard or if continuing to use, it must be changed every 24 hours.
  • Other Operations
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      Need to post most recent inspection report where the public can see it.
    • Smoking area: designated/posted (Smoking prohibitions in public buildings: signs posted, ashtrays present, smoking observed. IAC 641-153)
      Must post regulation no smoking signs at all entrances.
2/26/2009Routine
  • Food Source/Handling
    • Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Floor in bakery freezer/refrigeration area has some build-up and needs to be cleaned.
    • Walls, floors, ceiling, lighting (Attachments to walls & ceiling, not easily cleanable 6-201.17, p 168)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      Grocery hallway exit door has light gap on bottom left side of right door. Need to seal so that no light is showing through.
3/31/2008Routine
No violation noted during this evaluation. 9/10/2007Routine
  • Warewashing
    • Manual washing/sanitizing (Cleaning agents (soap): maintained/used per label 4-501.17, p 125)
      The stationary portion of the meat slicer will only be sanitized every 4 hrs. No soap is used. All parts of these meat slicers must be washed/rinsed/and sanitized at least once every 4 hrs. The soap step is important, as it removes oils left behind by the meat.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      1) The left most compartment at the 3 compartment sink near the deli area will not hold water. The dishwashing process consists of washing in middle compartment, rinsing in the left compartment, and sanitizing in the right compartment. Fix the left most compartment so it is capable of holding water. 2) The wastewater plumbing at the 3 compartment sink in the produce area is leaking at the left most compartment and needs to be fixed. 3) The handwash sink in the room near the meat cooler is not working. Near this area they do a small amount of prep work with raw rotisserie chicken, so the handwash sink is needed in this area and should be fixed asap.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      The floor underneath the 3 compartment sink in the deli area is dirty. Gloves and paper towels were stuffed into the corner. This area should be kept clean and better maintained.
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      1) The yogurt rack in the main walk in dairy cooler, and the bread rack in between the 2 walk in doors near the deli have bottom shelving that are too close to the floor. The bottom shelf needs to be raised so that it provides a 6" clearance to the floor. 2) There is a busted tile in the bakery area that is holding water and is extremly hard to clean. This tile must be replaced. 3) There is some plastic adhesive material left on the floor after 2 proofer units were removed. This material makes it hard to clean the floor and must be removed. 4) In the back bakery area behind the new large frozen cake freezer, the floor tiling terminates and drops off to concrete. Dirt and debris get pushed into this area and it is extremely hard to keep clean. The metal "lip" should continue and extend all the way across this area and connect to the wall on the left side, and should be caulked. This will help prevent debris from entering into this hard to clean area.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      1) The large south loading door near the dairy cooler is not sealed properly. The left side of the door should be fitted with a blade like the right side, and underneath the gasket is peeling off in the middle. 2) Daylight can be seen along the edge of the single door near the produce section, and along the sides of both double doors near in the grocery hallway, both on the west side of the building. Seal these doors so that no daylight can be seen underneath, and on the sides of the doors when shut.
11/8/2006Routine
No violation noted during this evaluation. 12/14/2005Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      1) The bakery cooler is still holding cheesecake at 47 F. 2) The wall cooler is still holding the cheese sticks at 51 F. Both these items must be held at 41 F.
12/12/2005Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Several coolers were holding foods that need to be refrigerated at temperatures above 41 F. 1) The island cooler near the deli is holding burritos, corn dogs, and other pre-packaged items at 48 F. 2) The wall cooler near the deli was holding pre-packaged ham and cheese at a temp of 43-45 F. 3) The bakery cooler was holding cheescake at a temperature of 51 F. 4) The left side of the bulk meat cas is holding ham at a temperature of 43.3 F. 5) The wall cooler holding the Mama Rosa's pizzas is holding them at 42.6 F, the shredded cheese nearby was temped at 46 F. 6) The wall cooler holding the cheese sticks holding them at 48.9 F
  • Food Source/Handling
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Disposable lids and cups were being stored under the paper towels in the handwash sink at the deli. Either store the disposables elsewhere or move the paper towel dispenser.
  • Warewashing
    • Mechanical washing/sanitizing (Sanitization requirement/methods: hot water or chemical 4-702.11, 4-703.11, p 137)
      The washing machine is not reaching the desired rinse temperature of 180. A thermometer placed inside read 154.9 F, and should read 160 F.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      1) The 3 compartment sink at the produce prep room has a leaky faucet. 2) The handwash sink in the meat room is leaking and needs to be fixed.
  • Facility/Equipment Requirements
    • Food contact surfaces (Cutting surfaces on blocks or boards not maintained 4-501.12, p 123)
      Cutting boards in the meat room are overused and need to be cleaned.
    • Non-food contact surfaces (Nonfood-contact surfaces: designed, cleanable 4-202.16, p 107)
    • Walls, floors, ceiling, lighting (Floors, walls, ceilings installed, are not easily cleanable 6-201.11, p 166)
      Several racks throughout the store have a bottom shelf that is too close to the floor. The deli walk in cooler and freezer, bakery walk in cooler, produce walk in cooler, cooler off meat room, liquor room, rack holding paper goods, and rack near grocery freezer all have bottom a rack with bottom shelving that must be moved up to allow a 6" clearance.
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      The side door near the grocery freezer needs to be better sealed. Apply a new gasket so that no daylight can be seen around the edges of this door when closed.
11/30/2005Routine
No report available.8/30/2004Re-Check
No report available.8/23/2004Routine
No report available.8/11/2004Routine
No report available.12/4/2003Routine
No report available.11/26/2002Routine
No report available.4/9/2001Routine
No report available.7/10/2000Re-Check
No report available.6/26/2000Routine
No report available.12/29/1999(Other)
No report available.12/29/1999Routine
No report available.5/18/1999Routine
No report available.5/17/1999Routine

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