Hy-Vee Food & Drugstore #5, 1107 Se Army Post, Des Moines, IA 50315 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- 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
- 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
- Preventing contamination from equipment, utensils, and linens
|
08/07/2013 | Routine |
- Frozen PHF/TCS foods are properly slacked and thawed
Water dripping in chinese walk-in cooler & ice dripping from freezer unit in backroom all foods covered. This water or ice is not potable, foods coming in contact with this water/ice shall be discarded. Kitchen: Thawing at room temperature.
- Foods are cooled using appropriate methods
- Roasts held at a temperature of 130°F or above
Kitchen: Various breakfast foods temporrary storage in unit then placed in cooler temps about 46F, moved to cooler after breakfast.
- Food is properly labeled
Ingredients and allergens still needed on doughnuts and a few grab and go items.
- Discarding or reconditioning unsafe, adulterated, or contaminated food
Outdated infant formula, removed corrected on-site.
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the top of the dish machine. Clean the fans some excessive dust.
- Storage or display of food in contact with water or ice
Water dripping in chinese walk-in cooler & ice dripping from freezer unit in backroom all foods covered. This water or ice is not potable, foods coming in contact with this water/ice shall be discarded. Kitchen: Thawing at room temperature.
- In-use utensils, between-use storage
Chinese: Using protion cups- scoops stored in product must have handles, handles must not touch product. Bakery: boxed and packaged single service items on the ground in the backroom. Storage of utensils- avoid placing utensils in areas that are not regularly cleana and avoid placing the food contact surface up.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Turkey over meats and ground meats in display- store by cook temperature.
- Linens- cleaning and storage
Chinese: Using protion cups- scoops stored in product must have handles, handles must not touch product. Bakery: boxed and packaged single service items on the ground in the backroom. Storage of utensils- avoid placing utensils in areas that are not regularly cleana and avoid placing the food contact surface up.
|
08/06/2013 | Routine |
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