WALMART MAINTENANCE Plumbing and Facilities — Questions and Answers
Question 1: What is the FIRST action when dealing with a plumbing leak in the sales floor?
- Mop up the water and continue normal operations
- Shut off the water supply to the affected area, block off the wet area for safety, and report it (Correct answer)
- Call corporate headquarters
- Wait for the plumber to arrive
Correct answer: Shut off the water supply to the affected area, block off the wet area for safety, and report it
Stopping the water source prevents further damage, while blocking the area prevents slip-and-fall injuries. Immediate action minimizes both property damage and liability.
Question 2: What does a backflow preventer do in a plumbing system?
- Increases water pressure
- Prevents contaminated water from flowing backward into the clean water supply (Correct answer)
- Filters sediment from water
- Reduces water usage
Correct answer: Prevents contaminated water from flowing backward into the clean water supply
Backflow preventers are critical devices that stop potentially contaminated water from reversing flow into the potable water supply, protecting public health.
Question 3: What is the purpose of a grease trap in a retail store with a deli or food service area?
- To trap insects
- To collect fats, oils, and grease before they enter the sewer system and cause blockages (Correct answer)
- To heat water
- To filter drinking water
Correct answer: To collect fats, oils, and grease before they enter the sewer system and cause blockages
Grease traps intercept fats, oils, and grease from kitchen wastewater, preventing them from entering and clogging the municipal sewer system.
Question 4: How often should a grease trap in a commercial kitchen be cleaned?
- Once a year
- When it reaches 25% capacity or at least monthly, per local codes (Correct answer)
- Only when it overflows
- Every 5 years
Correct answer: When it reaches 25% capacity or at least monthly, per local codes
Grease traps should be cleaned when they reach 25% capacity or monthly, whichever comes first. Local codes may specify more frequent cleaning schedules.
Question 5: What is the correct way to unclog a commercial drain?
- Pour chemical drain cleaner down it
- Use a mechanical snake or auger, following proper safety procedures (Correct answer)
- Pour boiling water repeatedly
- Use a wire coat hanger
Correct answer: Use a mechanical snake or auger, following proper safety procedures
Mechanical snaking is the preferred method for commercial drains. Chemical cleaners can damage pipes and create hazardous conditions, while mechanical methods effectively remove clogs.
Question 6: What is the minimum hot water temperature required at handwashing stations per health code?
- 70°F
- 100°F (Correct answer)
- 120°F
- 140°F
Correct answer: 100°F
Health codes typically require handwashing stations to provide hot water of at least 100°F (38°C) for effective handwashing, though temperatures should not exceed 120°F to prevent burns.
WALMART MAINTENANCE Plumbing and Facilities
What is the FIRST action when dealing with a plumbing leak in the sales floor?