| No violation noted during this evaluation. | 12/18/2015 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: Deli handwash sink had boxes and vacuum in front of it, rendering it not accessible. This sink was corrected on site by moving items.
- Physical facilities maintained in good repair
Observation: Towel dispenser at handsink, behind kitchen in warewash area needs repair, will not stay closed for proper dispensing and renders handsink difficult to use.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Chinese make table reach in cooler thermometer was broken. Corrected on site by replacing thermometer. --Observation: LCD display on thermometers in seafood and meat display coolers were not functioning.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Handsink in bakery by reach in large ovens not supplying water at 100 degrees after 2 min of running.
- Handwashing cleanser, availability
Observation: No hand soap at meat counter handsink. Corrected on site by restock of soap.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Quat test strips not available in bar area. Corrected on site by restock of test strips.
- Storage and maintenance of wet and dry wiping cloths
Observation: Red buckets in deli and cake prep areas had water and rags in them or near them, but did not test as quat sanitizer. Cloths used for wiping must be held in between uses in sanitizer solution at specified concentrations.
- Handwashing signage
Observation: No sign at bar hand sink. Corrected on site by placing sign at bar sink.
- Miscellaneous sources of contamination
Observation: Hand wash sink in meat area splashing on to shelving and meat trays stored on it.
- Posting inspection reports
Observation: Inspection not posted for consumer viewing. Corrected on site by posting report.
- Air drying of equipment and utensils
Observation: Food bins stacked before dry in warewash area behind kitchen. Corrected on site by rewashing bins, and air drying.
|
12/15/2015 | Regular |
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Physical facilities maintained in good repair
Observation: floor damaged in kitchen warewashing area and was marked on previous inspection. Floor shall be repaired. floor in hard to reach areas requires a more thorough cleaning in many areas.
- Plumbing system maintained in good repair
Observation: Bakery handsink is draining slowly.
- Frozen PHF/TCS foods are properly slacked and thawed
Observation: Thawing at abient temperature on counter in Chinese prep area also overfilling thawing container and food was not under running water. Observed thawing raw chicken in produce washing sink.
- Equipment location, installation, repair, and adjustment
Observation: Detergent dispenser on bakery warewasher has been leaking for some time and requires repair.
- Food is properly labeled
Observation: Pre-packaged ribs, chicken tenders (sauce not labeled and allergens missing from label. Crab cake missing allergen labeling.
- Foods are cooled using appropriate methods
Observation: Scrambled eggs cooked in kitchen taken to Chinese kitchen were observed being cooled on counter. Staff stated that was to avoid them from turning green. see handout provided by egg council. Rapidly cool all cooked products.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Bakery microwave requires a more thorough cleaning.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: opened turkey deli meat outdated 09/12/14 in walk in 09/29/14. Cheese ball outdated 09/23 and 09/26 in walk-in seafood dept on 09/29/14.Corrected at inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Crab stuffing not date marked at time of preparation. Corrected at inspection.
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09/29/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
11/01/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
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11/01/2013 | Routine |
- Hand drying provided
Papertowels empty handsink in Chinese and bakery area. Corrected at time of inspection
- Food is properly labeled
Breaded pork patties no ingredient statement Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- In-use utensils, between-use storage
Storage of spoon used for nacho cheese sauce under no thermal control in an open top dish.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked shrimp held refrigerated in sushi prep area not datemarked as to when cooked. Corrected at inspection.
- Foods are cooled using appropriate methods
Cooling deep pans of sliced beef and chicken in Chinese prep area in prep top refrigerator. Rapidy cool in shallow pans to refrigerator temperature prior to placing in line prep refrigerator.
- Roasts held at a temperature of 130°F or above
Hot holding cooked pork patty 125.0 and baked chicken 110.0 degrees. Minimum allowable temperature is 135.0 degrees. Product discarded at inspection. It should be noted that door was open on hot case. Corrected at time of inspection --Icing of cut tomatoes kitchen which measured 50.4 degrees at inspection. Product was discarded at inspection. Holding of cheddar cheese curds at ambient temperature which are packaged in house flavors included pizza, cajun, onion chive, and plain. Firm was unable to provide information as to ability to store product safely without refrigeration. Product shall be maintained refrigerated until documentation is provided that product does not need to be kept in refrigerator. Product was given a two week outdate. Storage of Andanzas Don Juan Manchego DO cheese at ambient temperature and Sartori Sarveechio parmessan cheese (cut) at ambient temperature which requires a product assessment to date Iowa Department of Inspections and Appeals has no product assessment on this product. Corrected at time of inspection
- Food on display is protected from contamination by consumers
Open top container of tortilla chips on salad bar (no sneeze protection).
- Disclosure of menu items offered or served raw or undercooked
Menu board at point of sale for breakfast does not identify foods which are offered undercooked and does not contain consumer advisory language.
|
10/22/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Food is properly labeled
Breaded pork patties no ingredient statement Corrected at time of inspection
- In-use utensils, between-use storage
Storage of spoon used for nacho cheese sauce under no thermal control in an open top dish.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked shrimp held refrigerated in sushi prep area not datemarked as to when cooked. Corrected at inspection.
- Foods are cooled using appropriate methods
Cooling deep pans of sliced beef and chicken in Chinese prep area in prep top refrigerator. Rapidy cool in shallow pans to refrigerator temperature prior to placing in line prep refrigerator.
- Disclosure of menu items offered or served raw or undercooked
Menu board at point of sale for breakfast does not identify foods which are offered undercooked and does not contain consumer advisory language.
- Roasts held at a temperature of 130°F or above
Icing of cut tomatoes kitchen which measured 50.4 degrees at inspection. Product was discarded at inspection. Holding of cheddar cheese curds at ambient temperature which are packaged in house flavors included pizza, cajun, onion chive, and plain. Firm was unable to provide information as to ability to store product safely without refrigeration. Product shall be maintained refrigerated until documentation is provided that product does not need to be kept in refrigerator. Product was given a two week outdate. Storage of Andanzas Don Juan Manchego DO cheese at ambient temperature and Sartori Sarveechio parmessan cheese (cut) at ambient temperature which requires a product assessment to date Iowa Department of Inspections and Appeals has no product assessment on this product. Corrected at time of inspection --Hot holding cooked pork patty 125.0 and baked chicken 110.0 degrees. Minimum allowable temperature is 135.0 degrees. Product discarded at inspection. It should be noted that door was open on hot case. Corrected at time of inspection
- Hand drying provided
Papertowels empty handsink in Chinese and bakery area. Corrected at time of inspection
- Food on display is protected from contamination by consumers
Open top container of tortilla chips on salad bar (no sneeze protection).
|
10/22/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Date marking of sushi in case was given an outdate longer than 30 days to do error in date-marking. (Date-marking was corrected at inspection.) Staff performed a ph on sushi rice at inspection and was observed pushing calibaration button on ph meter when measuring rice as opposed to calibrating which is in conflict with written procedure.
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08/30/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Date marking of sushi in case was given an outdate longer than 30 days to do error in date-marking. (Date-marking was corrected at inspection.) Staff performed a ph on sushi rice at inspection and was observed pushing calibaration button on ph meter when measuring rice as opposed to calibrating which is in conflict with written procedure.
|
08/30/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Date marking of sushi in case was given an outdate longer than 30 days to do error in date-marking. (Date-marking was corrected at inspection.) Staff performed a ph on sushi rice at inspection and was observed pushing calibaration button on ph meter when measuring rice as opposed to calibrating which is in conflict with written procedure.
|
08/30/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Date marking of sushi in case was given an outdate longer than 30 days to do error in date-marking. (Date-marking was corrected at inspection.) Staff performed a ph on sushi rice at inspection and was observed pushing calibaration button on ph meter when measuring rice as opposed to calibrating which is in conflict with written procedure.
|
08/30/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
07/22/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
07/22/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
|
07/22/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
|
07/22/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Specific items in non compliance were sushi rice cooling log missing time out of freezer, time of holding sushi rice exceeeded 6 hours based on log, not recording all the batch numbers for sushi rice, time of acidification of rice missing in log and improper calibration of pH meter prior to testing pH of sushi rice. You will need to discontinue holding sushi rice at ambient temperature until you comply with the conditions of the variance letter sent to Hy-Vee Corporate office.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Raw fish and surimi in sushi refrigerator not date marked as to when thawed or opened or prepped.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Corrected at time of inspection
|
07/17/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Specific items in non compliance were sushi rice cooling log missing time out of freezer, time of holding sushi rice exceeeded 6 hours based on log, not recording all the batch numbers for sushi rice, time of acidification of rice missing in log and improper calibration of pH meter prior to testing pH of sushi rice. You will need to discontinue holding sushi rice at ambient temperature until you comply with the conditions of the variance letter sent to Hy-Vee Corporate office.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Raw fish and surimi in sushi refrigerator not date marked as to when thawed or opened or prepped.
|
07/17/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Specific items in non compliance were sushi rice cooling log missing time out of freezer, time of holding sushi rice exceeeded 6 hours based on log, not recording all the batch numbers for sushi rice, time of acidification of rice missing in log and improper calibration of pH meter prior to testing pH of sushi rice. You will need to discontinue holding sushi rice at ambient temperature until you comply with the conditions of the variance letter sent to Hy-Vee Corporate office.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Raw fish and surimi in sushi refrigerator not date marked as to when thawed or opened or prepped.
|
07/17/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Raw fish and surimi in sushi refrigerator not date marked as to when thawed or opened or prepped.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Corrected at time of inspection
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance. Specific items in non compliance were sushi rice cooling log missing time out of freezer, time of holding sushi rice exceeeded 6 hours based on log, not recording all the batch numbers for sushi rice, time of acidification of rice missing in log and improper calibration of pH meter prior to testing pH of sushi rice. You will need to discontinue holding sushi rice at ambient temperature until you comply with the conditions of the variance letter sent to Hy-Vee Corporate office.
|
07/17/2013 | Routine |
- Air drying of equipment and utensils
Storage of trays not air dried prior to storage for consumer.
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06/17/2013 | Routine |
- Air drying of equipment and utensils
Storage of trays not air dried prior to storage for consumer.
|
06/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee # 3, 400 S Locust St, Dubuque, IA 52003 »