- Using a handwashing sink- operation and maintenance
Observation: sanitizer bucket stored in handsink (bar)
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: pooled shell eggs stored next to produce (asparagus and pico) in cooler drawer -- corrected by removing eggs from drawer
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: handsink 82*F (meat dept)
- Hand drying provided
Observation: paper towel dispenser empty (Chinese, dishroom) -- corrected by employee filling dispensers
- Miscellaneous sources of contamination
Observation: cover not placed on ice bin at bar -- corrected
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: kitchen dishmachine not sanitizing -- employees will use three compartment sink to sanitize until machine is repaired
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: chicken hot case 127*F, Chinese black pepper chicken 90*F, S&S chicken 113*F, and egg drop soup 125*F -- all items were voluntarily discarded
- When to wash
Observation: hands not washed prior to wearing gloves (kitchen)
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: no sanitizer in three compartment sink (bar) -- corrected by employee locating bleach to use as sanitizer until regular sanitizer arrives
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: no items dated in salad cold case, items dated incorrect in walk-in cooler, items not dated on top of maketable (kitchen and deli)
- Protecting food from environmental contamination
Observation: water on bottom of interior of Chinese prep cooler
- Bare hand contact with ready to eat foods
Observation: kitchen employee placed cherry tomato on toothpick without wearing gloves -- inspector immediately addressed with employee and food was discarded
- Storage and maintenance of wet and dry wiping cloths
Observation: wiping cloths not stored in sanitizer between use (kitchen, bar, meat dept)
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Signed copies of Form 1B (or equivalent) not available during inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: press on deli slicer in kitchen cracked -- replaced during inspection
- In-use utensils, between-use storage
Observation: rice scoops stored in stagnant water (Chinese dept)
- Food temperature measuring devices are provided and readily accessible
Observation: "HACCP Manager" thermometers and kitchen thermocouple not working
- Outer openings are protected
Observation: dock door near produce dept not tightly closed -- corrected by closing
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01/28/2016 | Regular |
- 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: place thermometers in warmest part of coolers
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10/14/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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09/17/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
|
09/17/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
PRODUCE COOLER: condenser unit dripping
- Condiments are protected from contamination by consumers
taco bar not protected from consumers
- Outer openings are protected
Overhead doors in produce and receiving shall be tight-fitting and kept closed in between use.
- Miscellaneous sources of contamination
taco bar not protected from consumers
- Designated areas for employees
use of designated areas by employees
- Roasts held at a temperature of 130°F or above
DELI HOT CASE: BBQ meat 122*F and au gratin potatoes 122*F -- food employee removed foods and reheated BBQ, au gratin potatoes were discarded --cut melons in retail case (43-56*F) and salad bar (43-54*F)
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09/04/2013 | Routine |
- Roasts held at a temperature of 130°F or above
cut melons in retail case (43-56*F) and salad bar (43-54*F)
- Outer openings are protected
Overhead doors in produce and receiving shall be tight-fitting and kept closed in between use.
- Condiments are protected from contamination by consumers
taco bar not protected from consumers
- Miscellaneous sources of contamination
taco bar not protected from consumers
- Designated areas for employees
use of designated areas by employees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
PRODUCE COOLER: condenser unit dripping
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09/04/2013 | Routine |
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