- Food shall be obtained from sources that comply with law
Observation:Baby formula on display shelf expired Feb. 1, 2015. Product was removed. Corrected.
- Equipment and utensils-durability and strength
Observation: Knife handle repaired with tape in Chinese Express.
- 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:Cooler by meat department holding at 55* when checked. Repair was called and cooler was at proper temperature prior to inspector leaving store. Corrected.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation:Dish machine in kitchen not reaching required temperature for sanitizing. Proper temperature was attained prior to inspector leaving store. Corrected.
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03/23/2015 | Regular |
- 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: Diced tomatoes and ham holding at 48* in make table in kitchen. Products were voluntarily discarded. Corrected.
- Food is properly labeled
Observation: Ingredient label not provided on containers of ham salad, egg salad, tuna salad in deli case.
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03/19/2014 | Routine |
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
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05/31/2013 | Routine |
- Shellstock, maintaining identification
- 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
- 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
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05/31/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw turkey stored above raw beef in m eat cooler. Corrected at time of inspection.
- Backflow protection
air gap, device standard, when required
- Linens- cleaning and storage
Observed single service items stored on floor in back of house.
- Foods are cooled using appropriate methods
Observed large quantity of cooked chicken cooling in plastic tub with lid on.
- Roasts held at a temperature of 130°F or above
Observed hot holding cabinet with breakfast sandwiches holding at 100*. Sandwiches were voluntarily discarded. Corrected at time of inspection. --Observed cooler holding at 52* in Starbucks area. Milk was moved. Corrected at time of inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed crab salad dated 5/21. Observed pulled pork dated 5/22. Items were in meat department. Both products were voluntarily discarded. Corrected at time of inspection.
- Separation from food, equipment, utensils, linens, and single service
Observed spray bottles of cleaners hanging above food products in back of house. Observed laundry soap above food products in semi storage trailer.
- Miscellaneous sources of contamination
Observed condensation from freezer dripping on stored foods in bakery.
- Air drying of equipment and utensils
Observed pans stacked wet in Chinese area.
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05/29/2013 | Routine |
- Miscellaneous sources of contamination
Observed condensation from freezer dripping on stored foods in bakery.
- Backflow protection
air gap, device standard, when required
- Foods are cooled using appropriate methods
Observed large quantity of cooked chicken cooling in plastic tub with lid on.
- Separation from food, equipment, utensils, linens, and single service
Observed spray bottles of cleaners hanging above food products in back of house. Observed laundry soap above food products in semi storage trailer.
- Air drying of equipment and utensils
Observed pans stacked wet in Chinese area.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed crab salad dated 5/21. Observed pulled pork dated 5/22. Items were in meat department. Both products were voluntarily discarded. Corrected at time of inspection.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw turkey stored above raw beef in m eat cooler. Corrected at time of inspection.
- Linens- cleaning and storage
Observed single service items stored on floor in back of house.
- Roasts held at a temperature of 130°F or above
Observed hot holding cabinet with breakfast sandwiches holding at 100*. Sandwiches were voluntarily discarded. Corrected at time of inspection. --Observed cooler holding at 52* in Starbucks area. Milk was moved. Corrected at time of inspection.
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05/29/2013 | Routine |
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