- 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: Food (yogurt 46.8F, sliced ham 49.7) in salad preparation area not cold-holding at proper temperature. Employee placed containers of food in ice bath to cool items back to proper temperature.
|
02/12/2016 | Regular |
| No violation noted during this evaluation. | 02/27/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 07/17/2014 | Pre Opening |
| No violation noted during this evaluation. | 04/29/2014 | Routine |
- Food storage containers identified with common name of food
Unlabled spray bottles on the prep line containing water. Corrected at time of inspection. (Sushi Prep area)
|
12/04/2013 | Routine |
- Food storage containers identified with common name of food
Unlabeled spray bottles on the prep line containing water. Corrected at time of inspection. (Sushi prep area)
|
12/04/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- 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
|
08/30/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
- Clean condition-hands and arms
|
08/30/2013 | Routine |
- Removing dead or trapped birds, insects, rodents, and other pests
Kitchen Customer Self Service area: Observed large dead bug in cabinet where cups are stored (below the coffee dispensers).
- Designated areas for employees
use of designated areas by employees
- Miscellaneous sources of contamination
Bakery: Observed the fan guard on the fan that is blowing directly on the angel food cakes was dirty.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed eight expired cans of Enfamil A.R. 12.9 oz containers on the selling floor: 2 expired on 2/1/2013
- In-use utensils, between-use storage
Chinese/Pizza area: observed scoop laying in a large container of sugar with the handle in contact with the sugar.
- Roasts held at a temperature of 130°F or above
Kitchen Fresh Sandwich Area: Open top prep table refrigeration unit was operating with an internal temperature of 49 F and actual food temps as follows: precooked chicken strips on top portion of the unit was 51 F
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Kitchen Fresh Sandwich area: internal thermometer in the new deli case is inaccurate reading the temperature is 49.6 F when the acutal temperature was 39 F.
- When to wash
Observed employee in the Kitchen dishmachine area handle dirty dishes with their single gloved hand and then removed the glove and continued to handle clean dishes without having wased their hands first.
- Food storage containers identified with common name of food
Bakery: Observed unlabled spray bottle of water used in food preparation and unlabled shaker of what appeared to be cinnamon on the prep table by the ovens.
- Using a handwashing sink- operation and maintenance
Starbucks coffee area: handsink is stained with coffee and is being used for dumping beverages.
- Material characteristics of non-food contact surfaces
Produce Prep area: Observed the white cabinet to the left of the fruit packaging table is in bad repair with the door broken off and dirty with food residue. Some surfaces of the cabinet are no longer easily cleanable.
- equipment food contact surfaces and utensils clean to sight and touch.
Produce Prep area: Observed the white cabinet to the left of the fruit packaging table is in bad repair with the door broken off and dirty with food residue. Some surfaces of the cabinet are no longer easily cleanable.
|
08/26/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Kitchen Fresh Sandwich Area: Open top prep table refrigeration unit was operating with an internal temperature of 49 F and actual food temps as follows: precooked chicken strips on top portion of the unit was 51 F
- Removing dead or trapped birds, insects, rodents, and other pests
Kitchen Customer Self Service area: Observed large dead bug in cabinet where cups are stored (below the coffee dispensers).
- When to wash
Observed employee in the Kitchen dishmachine area handle dirty dishes with their single gloved hand and then removed the glove and continued to handle clean dishes without having wased their hands first.
- Miscellaneous sources of contamination
Bakery: Observed the fan guard on the fan that is blowing directly on the angel food cakes was dirty.
- Material characteristics of non-food contact surfaces
Produce Prep area: Observed the white cabinet to the left of the fruit packaging table is in bad repair with the door broken off and dirty with food residue. Some surfaces of the cabinet are no longer easily cleanable.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observed eight expired cans of Enfamil A.R. 12.9 oz containers on the selling floor: 2 expired on 2/1/2013
- Food storage containers identified with common name of food
Bakery: Observed unlabled spray bottle of water used in food preparation and unlabled shaker of what appeared to be cinnamon on the prep table by the ovens.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Kitchen Fresh Sandwich area: internal thermometer in the new deli case is inaccurate reading the temperature is 49.6 F when the acutal temperature was 39 F.
- Using a handwashing sink- operation and maintenance
Starbucks coffee area: handsink is stained with coffee and is being used for dumping beverages.
- Designated areas for employees
use of designated areas by employees
- In-use utensils, between-use storage
Chinese/Pizza area: observed scoop laying in a large container of sugar with the handle in contact with the sugar.
- equipment food contact surfaces and utensils clean to sight and touch.
Produce Prep area: Observed the white cabinet to the left of the fruit packaging table is in bad repair with the door broken off and dirty with food residue. Some surfaces of the cabinet are no longer easily cleanable.
|
08/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food & Drugstore #2, 812 S 1st Ave, Iowa City, IA 52245 »