- Food is properly labeled
Observation: Cake bites and 2 ct. creme puffs in clam shell containers do not have any ingredients on the labels.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Flooring behind the garbage disposal at the deli 3-compartment sink has significant build-up. Condenser fan covers in the deli walk-in cooler have dust build-up. Area around the crates sitting inside the milk cooler walk-in door is soiled and needs to be cleaned up routinely.
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09/01/2015 | Regular |
- In-use utensils, between-use storage
Observed ice scoops sitting on unclean surfaces at the ice machine
- Food is properly labeled
Some desserts set out for customer self-service do not have any ingredient labeling (German Chocolate, Pumpkin, cheesecake). Repeat issue from previous inspection.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed significant debris on the floor near the door labeled "vendor entrance" and small garbage door. Flooring/wall area under the 4-compartment sink in the deli are soiled and needs to be cleaned more frequently.
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12/19/2013 | Routine |
- In-use utensils, between-use storage
Observed ice scoops sitting on unclean surfaces at the ice machine
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed significant debris on the floor near the door labeled "vendor entrance" and small garbage door. Flooring/wall area under the 4-compartment sink in the deli are soiled and needs to be cleaned more frequently.
- Food is properly labeled
Some desserts set out for customer self-service do not have any ingredient labeling (German Chocolate, Pumpkin, cheesecake). Repeat issue from previous inspection.
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12/19/2013 | Routine |
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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07/02/2013 | Routine |
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
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07/02/2013 | Routine |
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Single use glove use
Observed employee handling money at the cash drawer at the outside grilling area and then proceed to handle pieces of foil to be used for food items
- Miscellaneous sources of contamination
Two cases of sandwich bags were being stored on the floor in the kitchen area
- Laundry facilities
requirement, location, and use
- Food storage - preventing contamination from the premises
Two cases of sandwich bags were being stored on the floor in the kitchen area
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving in the kitchen has exposed wood edging (REPEAT FROM TWO PREVIOUS INSPECTIONS). Ice build-up in the walk-in freezer is coming in contact with cases of food product. Flooring behind the garbage disposal at the dishwashing area in the kitchen is heavily soiled.
- Plumbing system repaired according to law
One of the 3-compartment sinks in the meat department was leaking onto the floor (REPEAT FROM PREVIOUS INSPECTION AND REPORTED TO HAVE BEEN REPAIRED).
- Food temperature measuring devices are provided and readily accessible
Thin-tipped (tip sensitive) thermometer was not available for use while grilling.
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
No temperatures were being taken of hamburgers, brats and steaks being grilled outside. Two hamburgers that had finished being cooked just a couple of minutes before a temperature was taken by the inspector were found to be at 133F
- Food is properly labeled
Plastic containers of individual slices of pie do not list ingredients on the label.
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06/05/2013 | Routine |
- Laundry facilities
requirement, location, and use
- Ratites and injected or mechanically tenderized meats cooked to 155°F for 15 seconds or the time/temperature relationship specified in the chart in the Food Code
No temperatures were being taken of hamburgers, brats and steaks being grilled outside. Two hamburgers that had finished being cooked just a couple of minutes before a temperature was taken by the inspector were found to be at 133F
- Miscellaneous sources of contamination
Two cases of sandwich bags were being stored on the floor in the kitchen area
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Food is properly labeled
Plastic containers of individual slices of pie do not list ingredients on the label.
- Food temperature measuring devices are provided and readily accessible
Thin-tipped (tip sensitive) thermometer was not available for use while grilling.
- Food storage - preventing contamination from the premises
Two cases of sandwich bags were being stored on the floor in the kitchen area
- Single use glove use
Observed employee handling money at the cash drawer at the outside grilling area and then proceed to handle pieces of foil to be used for food items
- Plumbing system repaired according to law
One of the 3-compartment sinks in the meat department was leaking onto the floor (REPEAT FROM PREVIOUS INSPECTION AND REPORTED TO HAVE BEEN REPAIRED).
- equipment food contact surfaces and utensils clean to sight and touch.
Shelving in the kitchen has exposed wood edging (REPEAT FROM TWO PREVIOUS INSPECTIONS). Ice build-up in the walk-in freezer is coming in contact with cases of food product. Flooring behind the garbage disposal at the dishwashing area in the kitchen is heavily soiled.
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06/05/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store, 1500 Highway 169 N, Algona, IA 50511 »