WALMART #342, 701 HOPI DR, HIAWATHA, KS - Restaurant inspection findings and violations

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Business Info

Name: WALMART #342
Type: Restaurant
Address: 701 HOPI DR, HIAWATHA, KS 66434
Phone: 479-204-6234
Total inspections: 7
Last inspection: Dec 22, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_3_50116A1 - --In the rotisserie chicken open air hot case parts of the chicken had a temperature of 118 F and 135 F. The chickens had been in the case for 2 hours. COS, VD. Educated the manager that all parts of the chicken must maintain a hot holding temperature of 135 F in the hot holding case.
  • KDA_Defacto - --cake case: cake 39.1 F ham case: ham 38 F
12/22/20152Follow-upIn
  • KDA_3_20215 - --3 cans out for retail sale had class 1 dents. COS, VD.
  • KDA_3_50116A1 - --In retail chicken hot hold case below the service counter fried chicken had a temperature of 120 F. The PIC said the chicken was put in the hot holding unit 2 hours ago. She also said that the chicken is usually held in the hot holding unit for 3 hours and then it is removed and cooled for another use. COS, employee chose to discard. Employee educated on hot holding vs TPHC and what the requirements are for each.
  • KDA_3_50116A2 - --At the bakery open air cake case a chocolate cheese cake had a temperature of 48 F. The PIC said the cake was put in the cooler 2 hours ago. The ambient of the case was 43 F. The unit was on defrost at that time. The ambient temperature 30 minutes later was 39.1 F. COS, the cake was moved to the WIC. In the ham open air cooler a ham had a temperature of 49 F. Other hams in the case had a temperature of 41 F or below. COS, the ham was discarded.
  • KDA_4_20211A2 - --In the deli the handle to a pair of tongs was melted. COS, VD.
  • KDA_4_30111 - --The open air cake cooler is not holding PHF's at 41 F or below at all times. During the defrost cycle cheesecakes had a temperature of 48 F and the ambient was 43 F. Also, the open air hot case below the deli case is not holding PHF's at 135 F or above. The surface that the chicken rests on had a temperature of 129 F, the ambient was 82 F.
  • KDA_4_60111C - --The fan covers in the deli WIC is dusty.
  • KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14.
  • KDA_6_20215A3 - --In the dock area the seal around the scale is missing creating a 1" wide ramp for pests to enter.
  • KDA_7_20111A - --In the pharmacy storage are in a tote 2 bottles of isopropyl alcohol and 2 bottles of muscle pain relief were stored in direct contact with a box of protein bars. COS, moved.
  • KDA_Defacto - --Note: The date marking system used by this establishment is that PHF's are dated for 8 days. Before the store opens the PHF's that are dated to discard on that day are discarded. --Proper cold holding temperatures: Deli Case: cheese 35 F Deli WIC: ham 41 F Bakery WIC: milk 38 F WIF: foods frozen Ice cream cake RIF: foods frozen Produce open air cooler: cut cantaloupe 40 F, cut lettuce x 2 43 F Salad open air cooler: cut lettuce 42 F, sandwich 40.4 F All RIF's in freezer isles: foods frozen 2 meat bunkers: meats frozen True chest freezer: foods frozen Meat cases: ground beef 40 F, beef steak 41 F, pork steak 41 F, sausage 42 F, chicken 32 F, ribs 43 F Deli cases: ham 42 F, sausage links 38.6 F, brats 43 F, lunchables 43 F, bologna 41 F, ham 40.8, Dairy cases: cheese 40 F, 39.1 F, 39.4 F, cream cheese 40.1 F Meat department WIC: chicken 34.1 F Dairy WIC: milk 40.4 F Dairy cases: eggs 40.1 F, sour cream 40.1 F, yogurt 40.9 F, butter 40.1 F Butter end cap: butter 42 F --The establishment has chlorine and quaternary ammonia test strips to test the concentration of their sanitizer solutions.
  • KDA_KSA65_657a - --In the pharmacy storage area there were 13 package of Dayquil that expired 2/15 and 7 that expired on 3/15. COS, moved to the credit area.
12/08/201511RegularOut
Details not available.05/05/2014
Details not available.04/24/2014
Details not available.04/24/2014
Details not available.07/22/2013
Details not available.07/10/2013

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