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Shawnee Walmart bumbles inspection; 8 violations, “Opened chub of London Broil roast beef was only date marked for discard on Saturday, but without a date in the deli meat display case”

Shawnee Walmart bumbles inspection; 8 violations, “Opened chub of London Broil roast beef was only date marked for discard on Saturday, but without a date in the deli meat display case”

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Shawnee KS

Walmart Super Center

16100 65TH ST
SHAWNEE, KS 66217
479-204-6234

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/10/2020. As a result of that inspection, and due to the severity of the specific violations the Walmart Super Center was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 8 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • An opened chub of London Broil roast beef was only date marked for discard on Saturday, but without a date in the deli meat display case. No one present in the deli knew what date the item had been opened. Corrected on site: Voluntary disposal. One bag of Brussels sprouts for sale on the retail shelf was moldy. Corrected on site: Voluntary disposal.
  • Two severely dented cans were found for sale on the retail shelf with deep v-shaped dents on the top seal of the cans, one contained tuna with oil and was leaking. Corrected on site: Removed from use. On the retail shelf, a box of bagged chocolate chips contained bags that were not fully sealed and were leaking chocolate chips. Corrected on site
  • In a walk in cooler, on a speed rack, a box of raw bacon was stored over a box of single-serving snack packs containing ready to eat cooked cheese and nuts. No leakage evident. Corrected on site: Educated, rearranged shelf. In a walk in cooler, a box of raw pork bacon was stored on top of a box of ready to eat, cooked Butterball turkey bacon. Corrected on site: Educated, rearranged shelf.
  • Seven red lids in the deli clean dish area had deep cracks on the food contact surfaces. Corrected on site: Educated, removed from use.
  • Observed by KDA60, the backflow prevention device on the foaming station in the deli is not equipped for continuous pressure. A pressurized backflow prevention device is needed. At mop sink across from the bikes, y-valve downstream from AVB with one hose running to a chemical box with backflow prevention inside the box, and the free hose hanging below the flood rim level of the mop sink basin. Possibility of back siphonage present. Correction on site: Hung hose above the flood rim. Observed by KDA60, at mop sink in back storage area by dairy walk in cooler, y-valve downstream from AVB with one hose running to a chemical box with backflow prevention inside the box, and the free hose hanging below the flood rim level of the mop sink basin. Possibility of back siphonage present.
  • A bucket of sudsy solution in the bakery area was marked ‘floor only’ and was identified as sanitizer by a worker. Corrected on site: Dumped, educated on marking sanitizer buckets.
  • In the produce preparation room, soap and hand sanitizer were stored over the 3 vat sink that is used for dishes and to crisp vegetables. The items were not leaking. Corrected on site: Educated, moved chemicals to an appropriate area. In the warehouse area, a spray bottle of restroom cleaner was stored on a shelf over bags of sugar. No leakage evident. Corrected on site: Educated, moved to an approved area.
  • On the retail shelf, squeeze packs of yogurt were stored in cardboard box displays and temped at 45’F. The person in charge of the yogurt retail area said the items had been put into the cooler yesterday. Corrected on site: Voluntary disposal, inspector recommends not using the cardboard displays to increase air flow around items. In an open retail display cooler, bags of cheese sticks were stacked 5-6 high in the cooler and temped at 44’F. Corrected on site: Reduced the number of cheese sticks stacked to three as the temperature was acceptable at three stacked. Moved cheese sticks to a cooler for quick cool down. Steaks held at 44-45’F in retail display case. Corrected on site: Moved to walk in cooler for quick cool down. In a display cooler on the retail floor, steaks temped between 44-45’F. Corrected on site: Moved the steaks to walk in cooler for quick cool down. In the produce display cooler, raw egg roll wraps (egg, flour) held at 45-49’F, raw wonton wraps (eggs, flour) held at 46’F, and vegetarian hot dogs held at 46’F. The wonton wraps and egg roll wraps were stored stacked at least six high in a plastic crate in the cooler. This did not allow for adequate air flow between the items. The person in charge did not know when the items had been placed in the cooler. The bagged salad display area of the produce display cooler (ambient temperature 49’F in the front, 42’F in the back) held bags of cut iceberg lettuce from 446-51’F, premium romaine salad from 48-51’F, crisp green mix (cut iceberg and cut red cabbage) from 46’F-50’F, cheddar ranch chicken salad (with cut green cabbage and cut kale and cooked chicken) at 50’F, Mediterranean crunch salad (with cut escarole and cut red cabbage) at 50’F, and greens trio mix (with cut collard greens) from 44-45’F. The bags were displayed stacked very close together and did not have room for adequate air flow. The person in charge did not know when the items had been put out. Corrected on site: Voluntary disposal, a request was made for a maintenance check. In the take and bake pizza display cooler, an ambient temperature of 43’F, cheese bread at 46’F, flatbread pizzas from 44-54’F, pepperoni pizza at 44’F. The boxed take and bake pizzas were stacked too high and did not allow for adequate air flow. The items that were stacked two high were at the correct temperature. Corrected on site: Voluntary disposal. The right side of the deli grab and go cooler (by the deli display area) had an ambient temperature of 49.8’F. The fan was not blowing on this section of the unit. The following foods were held out of temperature for an unknown amount of time: Mozzarella cheese pasta from 54-60’F, prosciutto and cheese pasta from 48-60’F, chicken mozzarella pasta from 53-59’F, cheese tortelloni from 48-55’F, spinach and ricotta pasta from 56-60’F, butternut squash ravioli from 44-49’F, mushroom ravioli from 44-53’F, spinach and cheese pasta from 50-58’F, gnocchi (potato and cheese pasta) from 46-53’F, spaghetti and meatballs meal from 46-55’F, chicken carbonara meal from 48’F-55’F, five cheese stuffed shells meal from 49-55’F, grilled sirloin steak meal from 44-48’F, teriyaki beef meal from 49-52’F, pulled rotisserie chicken from 46-54’F, prepared on site rotisserie chicken from 44-48’F, prepared on site orange chicken wings from 44-49’F, prepared on site general tso’s chicken at 45’F, prepared on site ranch wings 45’F, prepared on site bbq boneless chicken lunch plate at 47’F, prepared on site fried chicken at 45’F. Corrected on site: Voluntary disposal of out of temperature foods, moved in temperature foods out of the non-working area of the unit.