Hy-Vee #1247, 611 10th N Ave, Humboldt, IA 50548 - inspection findings and violations

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Business Info

Name: HY-VEE #1247
Address: 611 10th N Ave, Humboldt, IA 50548
Phone: 515-332-1498
Total inspections: 6
Last inspection: 07/22/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 07/22/2015Follow Up LOC
  • Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
    Observation: Cooling logs are not kept for case ready and prepared meat items. Logs do not indicate foods are cooled properly.
  • PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
    Observation: Cold case in the kitchen holding salad at 43 degrees.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: Floors in kitchen and bakery are not clean all the way to the wall.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Grey tubs in produce cutting area had visible dirt and debris.
  • Equipment location, installation, repair, and adjustment
    Observation: Cooler lines in back storage room drip condensate. Food products are passed underneath during storage in back stock.
 05/06/2015Regular
No violation noted during this evaluation. 04/16/2014Non Illness Complaint
No violation noted during this evaluation. 03/10/2014Routine
  • Physical facilities maintained in good repair
    Observation: some areas of store are no longer easily cleanable due to age. Store is scheduled for remodel this year that will address areas that are no longer easily cleanable.
  • Plumbing system maintained in good repair
    Observation:Triple sink in meat department clogged - therefore triple sink method was not being used to wash dishes properly.
  • PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
    Observation: Prepared foods case holding at 50 degrees. Continue to monitor temperature of foods. No foods out of temperature at time of inspection.
  • Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
    Observation:Sausage gravy at 66 degrees at 1:30pm. Leftover from breakfast. Voluntarily discarded.
  • Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
    Observation: Floor in kitchen under and behind triple sink and breakfast area are soiled.
 02/18/2014Routine
  • Test kit provided and used to measure sanitizing solution concentration
 09/11/2013Routine

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