Protecting food from environmental contamination Observation: BBQ sauce stored below raw meat prep station. Corrected by discarding the container.
Food storage - preventing contamination from the premises Observation: Food containers stored on the floor throughout bakery.
Where to wash Observation: Prep sink used as hand sink in produce prep area. Existing establishment.
Handwashing cleanser, availability Observation: No hand soap provided in produce prep area. Corrected by restocking.
Established procedures for responding to vomiting and diarrheal events Observation: No procedures for the cleanup of vomit and diarrhea
Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days Observation: Remaining sliced deli meats loafs not dated with 7 day shelf life. Infant formula not disposed after expiration
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 kitchen walk-in refrigerator at 48*F after cooling overnight. Corrected by voluntarily discarding.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Dough mixer, table, roller, sheeter, and other equipment in bakery soiled.
Storage of clean equipment and utensils Observation: Clean knives in produce prep area stored next to soiled wall near dish sink.
equipment food contact surfaces and utensils clean to sight and touch. Observation: Slicer in kitchen soiled with dried food debris. Slicer in meat department soiled with food debris. Band saw in meat department soiled with food debris. Can opener in kitchen soiled.
Restaurant representatives - add corrected or new information about Hy-Vee Food Store/Deli, 1605 Broadway, Red Oak, IA 51566 »