- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: datemarking of chicken salad questionable practices.
- Established procedures for responding to vomiting and diarrheal events
Observation: post vomit and diarrheal clean-up procedure
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: hand sink needs to be accessible
- Other liquid waste and rain water
Observation: maintainance was called and came during inspection.
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05/27/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation: handsink in produce needs to be accessible at all times.
- Food employees hair is effectively restrained
Observation: hair restrained.
- Light bulbs, protective shielding
Observation: lights over produce--no end caps.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: clean fan gaurds in meat and dairy. drainage hoses of fountain pop machine need routine cleaning.
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05/13/2014 | Routine |
- Bare hand contact with ready to eat foods
deli employee slicing deli roast beef bare handed--corrected at time of inspection.
- Hand drying provided
produce not paper towels
- Frozen PHF/TCS foods are properly slacked and thawed
thawing should be done under refrigeration or under cold running water. --meat department
- Light bulbs, protective shielding
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11/14/2013 | Routine |
- Light bulbs, protective shielding
- Frozen PHF/TCS foods are properly slacked and thawed
thawing should be done under refrigeration or under cold running water. --meat department
- Hand drying provided
produce not paper towels
- Bare hand contact with ready to eat foods
deli employee slicing deli roast beef bare handed--corrected at time of inspection.
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11/14/2013 | Routine |
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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05/01/2013 | Routine |
- Light bulbs, protective shielding
lights over produce need sheilded.
- Using a handwashing sink- operation and maintenance
handsink in produce department needs to be repaired/replaced and needs to be accessible at all times.
- equipment food contact surfaces and utensils clean to sight and touch.
ice machine for fountain pop drains not clean. Entire ice machine needs routine cleaning. Ceiling units in walk-in in meat department needs cleaned of shroud. Ceiling in produce needs cleaned/ need to address rust or mold on ceiling.
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03/19/2013 | Routine |
- Light bulbs, protective shielding
lights over produce need sheilded.
- equipment food contact surfaces and utensils clean to sight and touch.
ice machine for fountain pop drains not clean. Entire ice machine needs routine cleaning. Ceiling units in walk-in in meat department needs cleaned of shroud. Ceiling in produce needs cleaned/ need to address rust or mold on ceiling.
- Using a handwashing sink- operation and maintenance
handsink in produce department needs to be repaired/replaced and needs to be accessible at all times.
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03/19/2013 | Routine |
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