| No violation noted during this evaluation. | 11/06/2015 | Follow Up LOC |
| No violation noted during this evaluation. | 11/04/2015 | Non Illness Complaint |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cottage cheese in kitchen cooler past date of discard. Manager voluntarily discarded.
- In-use utensils, between-use storage
Observation: silverware placed with handle down in cafe area. Reuse of small plastic container with no handle as food scoop in International Foods. Ice handles are stored with handle up in bar. Several serving utensils stored in bin of room temperature water in International Foods.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Kitchen dishwasher did not meet minimum temperature requirements.
- Established procedures for responding to vomiting and diarrheal events
Observation: Provided incident control information.
- Capacity, availability, and pressure of hot and cold water
Observation: Water temperature did not get hot at bar hand sink.
- Safe, unadulterated, honestly presented
Observation: Mussel and Clam in meat display with open shell.
- Eating, drinking, or using tobacco
Observation: Open and uncovered pop can present in bulk foods.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer in bar cooler not present. Manager provided and placed thermometer in cooler. Corrected on site.
- Handwashing signage
Observation: No hand washing signage in bar sink.
- 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: Chicken in walk in cooler was improperly cooled. Manager voluntarily discarded.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat product stored above onions.
- Multiuse food contact surfaces are constructed of safe materials
Observation: Frozen Meat in International Foods are covered with grocery sacks in walk in cooler and freezer.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Meat department manager states preparation equipment clean daily.
- 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: International foods preparation cooler unable to keep refrigerated product at temperature. Manager voluntarily discarded.
|
10/07/2015 | Regular |
| No violation noted during this evaluation. | 12/01/2014 | Follow Up LOC |
- Established procedures for responding to vomiting and diarrheal events
Observation:Firm will submit documentation
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation:Sandwich shop-some outdated sliced meat product was disposed of at time of inspection
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation:1 handsink in kitchen did not get to 100F, 2nd kitchen handsink did not work at all Handsink in Bakery did not get hot-was corrected on site
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation:Firm will submit copies of Certification
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation:Sandwich shop, not properly reheating soups that were cooled on site to 165F-submit documentation provided during inspection corrected
- Disclosure of menu items offered or served raw or undercooked
Observation:No consumer advisory for under cooked egg products at Kitchen-sign displayed during inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Counter mounted can openers in Kitchen and International area need cleaned corrected, slicer stored with some food particle -not used very often-clean and cover corrected
- 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:Firm will submit documentation
- In-use utensils, between-use storage
Observation:Kitchen scoops for bulk containers stored in food must have handle that is not touching product-corrected
- Miscellaneous sources of contamination
Observation:International walk-in cooler, food stacked without lids-corrected
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:International walk-in cooler raw meats improperly stored over cooked/ready to eat foods-corrected
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Clean coke cooler in kitchen area-cleaning started during inspection
|
11/12/2014 | Regular |
- Cleaning frequency of food contact surfaces (PHF/TCS)
REAR PORTION OF LOBSTER TANK NEED CLEANED /STARBUCKS INTERIOR OF ICEMAKER NEEDS CLEANED / BULK BINS IN HEALTH MARKET AREA SCOOPS AND HOLDERS NEED CLEANED / SCOOPS FOR BULK INGREDIENTS NEED HANDLES
- Handwashing signage
HANDSINK SIGNS MUST BE POSTED AT ALL HANDSINKS
- Handwashing cleanser, availability
- Plumbing system repaired according to law
STARBUCKS SPRAY NOZZLE BELOW OVERFLOW RIM OF SINK-KEEP SPRAY NOZZLE ON COUNTER WHEN NOT IN USE
- equipment food contact surfaces and utensils clean to sight and touch.
REAR PORTION OF LOBSTER TANK NEED CLEANED /STARBUCKS INTERIOR OF ICEMAKER NEEDS CLEANED / BULK BINS IN HEALTH MARKET AREA SCOOPS AND HOLDERS NEED CLEANED / SCOOPS FOR BULK INGREDIENTS NEED HANDLES
- Package integrity
DENTED CAN IN INTERNATIONAL FOODS AREA CORRECTED AT TIME OF INSPECTION
- Roasts held at a temperature of 130°F or above
KITCHEN - TOP PORTION OF ROTISSERIE CHICKEN UNIT AT 128F BOTTOM AT 138F / HOT HOLDING CART AT 110F-BOTH ITEMS WERE DISCUSSED WITH MGR-
- Hand drying provided
|
07/10/2013 | Routine |
- Hand drying provided
- Package integrity
DENTED CAN IN INTERNATIONAL FOODS AREA CORRECTED AT TIME OF INSPECTION
- Plumbing system repaired according to law
STARBUCKS SPRAY NOZZLE BELOW OVERFLOW RIM OF SINK-KEEP SPRAY NOZZLE ON COUNTER WHEN NOT IN USE
- Handwashing cleanser, availability
- Handwashing signage
HANDSINK SIGNS MUST BE POSTED AT ALL HANDSINKS
- Roasts held at a temperature of 130°F or above
KITCHEN - TOP PORTION OF ROTISSERIE CHICKEN UNIT AT 128F BOTTOM AT 138F / HOT HOLDING CART AT 110F-BOTH ITEMS WERE DISCUSSED WITH MGR-
- Cleaning frequency of food contact surfaces (PHF/TCS)
REAR PORTION OF LOBSTER TANK NEED CLEANED /STARBUCKS INTERIOR OF ICEMAKER NEEDS CLEANED / BULK BINS IN HEALTH MARKET AREA SCOOPS AND HOLDERS NEED CLEANED / SCOOPS FOR BULK INGREDIENTS NEED HANDLES
|
07/10/2013 | 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
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
03/12/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food & Drugstore #1, 3800 W Lincolnway, Ames, IA 50014 »