- Separation from food, equipment, utensils, linens, and single service
Observation:Floor cleaning was stored with pot n pans in the Chinese section. Rubbing alcohol was stored with single serve articles in the produce department. Mineral oil was stored on the prep table in the meat department. All items were removed.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:The dish machine is not sanitizing in the bakery. Water temp was not at 180 plus.
- Designated areas for employees
use of designated areas by employees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:The following areas need cleaning: Floors, walls, ceiling tile and vents in the bakery. The light shield is molding in the walk cooler at the deli. Condenser fan needs cleaning in the Chinese section.
- Drying mops
Observation:A dirty bucket of mop water was sitting in the bakery-corrected.
- Capacity, availability, and pressure of hot and cold water
Observation:The hot water was luke warm as we walked around the store.
- Food storage containers identified with common name of food
Observation:Unlabeled dry food containers in the Chinese section.
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01/28/2016 | Regular |
- Warewashing equipment
cleaning frequency, operation, use limitations, and clean solutions
- Cleanability of floors, walls, and ceilings
Observation:Cleaning is needed on the wall and pipes behind the dishmachine. A ceiling tile is missing and some walls need cleaning in the bakery.
- Miscellaneous sources of contamination
Observation:Heavy ice is forming on food products in the meat and in the bakery walk in freezers.
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09/24/2015 | Regular |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation:The filters and the surrounding area need cleaning in the breakfast grill area.
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01/15/2015 | Regular |
- In-use utensils, between-use storage
Observation:Scoop was stored in still water in the chinese department. New scoop was used and instruction was given.
- Common name-working containers
Observation:Containers with sanitizer and or dish soap are not labeled in the kitchen area. Containers were dumped and employee instruction was given.
- Storage and maintenance of wet and dry wiping cloths
Observation:Cloth towel was not stored in sanitizer at the breakfast grill. Corrected with clean towel and sanitizer bucket.
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07/08/2014 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
Common dry towel is used for wiping bench in bakery department. Corrected.
- Common name-working containers
Chemicals bottles are unlabeled in the produce department. Corrected. Chemicals are stored with food product in the StarBucks storage area. Corrected.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Chemicals bottles are unlabeled in the produce department. Corrected. Chemicals are stored with food product in the StarBucks storage area. Corrected.
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10/10/2013 | Routine |
- Multiuse food contact surfaces are constructed of safe materials
Common dry towel is used for wiping bench in bakery department. Corrected.
- Common name-working containers
Chemicals bottles are unlabeled in the produce department. Corrected. Chemicals are stored with food product in the StarBucks storage area. Corrected.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
Chemicals bottles are unlabeled in the produce department. Corrected. Chemicals are stored with food product in the StarBucks storage area. Corrected.
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10/10/2013 | Routine |
- Bare hand contact with ready to eat foods
Employee was serving ready to eat food without hand washing or glove use.
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06/25/2013 | Routine |
- Prohibiting animals
Dogs were inside the facility on May 10th during a fund raising event.
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05/14/2013 | Routine |
- Prohibiting animals
Dogs were inside the facility on May 10th during a fund raising event.
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05/13/2013 | Routine |
- Cleanability of floors, walls, and ceilings
The floors need cleaning in the bakery.
- Food employees hair is effectively restrained
No hair restraint in the bakery-corrected.
- Material characteristics of non-food contact surfaces
Dishmachine needs cleaning on the door and under and around it. Replace the caulk at the 3 comp sink.-Kitchen. The walk in freezer door in the meat department needs cleaning.
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04/04/2013 | Routine |
- Cleanability of floors, walls, and ceilings
The floors need cleaning in the bakery.
- Food employees hair is effectively restrained
No hair restraint in the bakery-corrected.
- Material characteristics of non-food contact surfaces
Dishmachine needs cleaning on the door and under and around it. Replace the caulk at the 3 comp sink.-Kitchen. The walk in freezer door in the meat department needs cleaning.
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04/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee #1, 2400 4th Sw St, Mason City, IA 50401 »