| No violation noted during this evaluation. | 06/15/2015 | Non Illness Complaint |
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
|
04/23/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
|
03/29/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
03/29/2013 | Routine |
- Bare hand contact with ready to eat foods
Observed food employee handle toast without gloves.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed cooked sausage in the reach in cooler in the kitchen. The date mark was not legible. The product was voluntarily discarded. Corrected at time of inspection
- Food storage containers identified with common name of food
Observed spray bottle in the bakery that is not labeled.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed that drawers that hold utensils are not free of food debris. Observed the interior of reach in cooler are not free of food debris. --Observed knives stored between equipment that cannot be sanitized.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed ready to eat meat, raw ground beef and chicken in the prep table reach in that are stored in contact with the other.
- Eating, drinking, or using tobacco
Observed open beverage in the kitchen by the toaster.
- Roasts held at a temperature of 130°F or above
Observed a bag of hashbrowns and a flat of eggs stored on top of the cook line.
- Hand drying provided
Dishroom in the kitchen
- Designated areas for employees
use of designated areas by employees
|
03/20/2013 | Routine |
- Bare hand contact with ready to eat foods
Observed food employee handle toast without gloves.
- Designated areas for employees
use of designated areas by employees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed ready to eat meat, raw ground beef and chicken in the prep table reach in that are stored in contact with the other.
- Food storage containers identified with common name of food
Observed spray bottle in the bakery that is not labeled.
- Roasts held at a temperature of 130°F or above
Observed a bag of hashbrowns and a flat of eggs stored on top of the cook line.
- Hand drying provided
Dishroom in the kitchen
- equipment food contact surfaces and utensils clean to sight and touch.
Observed knives stored between equipment that cannot be sanitized. --Observed that drawers that hold utensils are not free of food debris. Observed the interior of reach in cooler are not free of food debris.
- Eating, drinking, or using tobacco
Observed open beverage in the kitchen by the toaster.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed cooked sausage in the reach in cooler in the kitchen. The date mark was not legible. The product was voluntarily discarded. Corrected at time of inspection
|
03/20/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store #1011, 108 8th Sw St, Altoona, IA 50009 »