| No violation noted during this evaluation. | 12/17/2015 | Other |
- Bare hand contact with ready to eat foods
Observation: Employee handle ready to eat rolls with bare hands. Person in charge instructed employee to wear gloves and rolls were voluntarily discarded during inspection. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino machine not clean to sight or touch. Machine was cleaned during inspection. Corrected.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground pork stored next to ready to eat foods in customer reach in cooler. A barrier was provided during inspection. Corrected.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cut watermelon in customer reach in cooler temped at 46*. Watermelon was voluntarily discarded during inspection. Corrected.
|
12/10/2015 | Physical Recheck |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation:Various raw meats of different species next to each other with no barrier.
- Food storage containers identified with common name of food
Observation: Various working food containers not labeled with common name of food.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with cooked bacon. Employee was instructed by inspector to discard.
- Duties of PIC
Observation: Person in charge not ensuring proper food safety measures are being conducted in the establishment. This includes bare hand contact with ready to eat foods, cooling of foods, date marking and cross contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino machine, pop machine ice chute, meat tenderizer not clean to sight or touch.
- Outer openings are protected
Observation: Light coming through back storage doors.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build up on storage bins in kitchen.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Build up on floors in kitchen and bakery area.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer in kitchen display cooler and meat storage cooler not accurate.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure of menu items by asterisking foods that are cooked to order.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer in kitchen display cooler not accessible.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods held longer than 24 hours not date marked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground pork stored above ready to eat foods in customer reach in cooler. Manager moved meat to bottom shelf during inspection. Corrected.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Cut watermelon in customer shelf temped at 45 degrees. Supervisor states that he will remove watermelon from shelf.
- In-use utensils, between-use storage
Observation: Handles stored in food.
- Food is properly labeled
Observation: Packaged green beans that are packaged in the food establishment not labeled as required by law.
- Separation from food, equipment, utensils, linens, and single service
Observation: Lighter fluid stored above food in customer service aisle.
- Cutting surfaces maintained
Observation: Cutting board in bakery not smooth and easily cleanable.
- Foods are cooled using appropriate methods
Observation: Upon discussion with employee, foods are being cooled at room temperature.
- Using a handwashing sink- operation and maintenance
Observation: Food in kitchen hand sink. Equipment blocking hand washing sink in produce prep room.
|
10/30/2015 | Regular |
| No violation noted during this evaluation. | 04/07/2015 | Follow Up LOC |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw poultry stored above whole muscle and ground beef in customer reach in cooler.
- Disclosure of menu items offered or served raw or undercooked
Observation: Foods cooked to order not asterisked.
- Sanitizers
Observation: Quat sanitizer below 200ppm. Quat was dumped and corrected during inspection.
- Safe, unadulterated, honestly presented
Observation: Formula held longer than date specified on can. Formula was removed from shelf during inspection.
- Using a handwashing sink- operation and maintenance
Observation: Coffee grounds in hand sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice chute, cappuccino machine not clean to sight or touch.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cut melons held longer than 24 hours not date marked. Melons were date marked during inspection. Corrected.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Potentially hazrdous foods held longer than 7 days. Foods were voluntarily discarded during inspection. Corrected.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Potentially hazardous foods temped at 48-50*. Foods were removed during inspection and moved to a different cooler. Corrected.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vent syetem in kitchen not clean.
- Plumbing system maintained in good repair
Observation: Leak at 3 compartment sink. Leak was fixed during inspection Corrected.
- Outer openings are protected
Observation: Observed exterior back door not properly sealed.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Thermometer in cafe and bakery cooler not accurate. Thermometer was rempaced with new thermometer during inspection.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometer provided in bakery cooler and deli cooler. Thermometer was provided during inspection.
|
03/27/2015 | Regular |
- Using a handwashing sink- operation and maintenance
Observation:Ensure that all handsinks are kept clean
- Unpackaged food protected from contamination during preparation
Observation:Open foods stored next to handsinks. Provide a barrier to prevent splash.(Cheese Island)
- Mechanical ventilation
Observation:Provide adequate ventilation in rest rooms
- Food is properly labeled
Observation:Food containers not labeled properly.
- Designated areas for employees
use of designated areas by employees
- Posting of a valid license
Observation:License and inspection report must be posted where they are viewable by the public
- Plumbing system maintained in good repair
Observation:Repair plumbing leaks
- Other liquid waste and rain water
Observation:Repair condensate drainage and frost issues in walk in freezer
- Test kit provided and used to measure sanitizing solution concentration
Observation:Use sanitizer test strips regularly
- Common name-working containers
Observation:Toxic items stored in unlabeled or mislabeled containers
- Storage of clean linens, single-service, and single use articles
Observation:Single use items stored on the floor
- Separation from food, equipment, utensils, linens, and single service
Observation:Toxic items stored near food containers(floor cleaning solution)Mops, cleaning equipment, not adequately seperate from food items.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean under and behind shelving, equipment, etc.
|
10/16/2014 | Regular |
| No violation noted during this evaluation. | 08/25/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/17/2014 | Other |
- Foods are cooled using appropriate methods
Observation: Observed foods not properly cooled.
- Shellstock, condition
Observation: Observed dead mussels in the meat counter case. Mussels were voluntarily discarded. Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed rotisserie chicken not date marked. Chicken was voluntarily discarded.
- 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: Observed foods in cafe walk in cooler temped between 44*-47* that had not been properly cooled. Foods were voluntarily discarded. Corrected.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Stored frozen foods shall be maintained frozen
Observation: Observed fish in frozen cooler not frozen. Fish was removed. Corrected.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed raw beef hamburger stored next to whole muscle meat. Observed raw ground pork stored next to whole muscle pork in meat counter.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Observed raw meat stored next to ready to eat foods in customer reach in cooler in deli area. Observed raw meat stored above ready to eat food in meat counter walk in cooler.
- Sanitizers
Observation: Observed quat sanitizer in buckets below. 200ppm. Quat sanitizer was replaced. Corrected.
|
03/06/2014 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
08/28/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
|
08/28/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal foods not adequately separated from precooked or ready-to-eat foods during storage in the meat display case.
- Handwashing sinks-Numbers, capacities, location, and placement
Observed hand wash sink in produce cooler not accessible for use. Items were removed from the area during the inspection. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Observed cutting board in bakery area in disrepair. Observed handles stored in container in meat department. Observed build up on knives in meat department area.
- Roasts held at a temperature of 130°F or above
Observed cut watermelon, cut cantelope and cut muskmelon temped at 46-53* in the customer reach in coolers. Items were voluntarily discarded. Corrected at time of inspection
- In-use utensils, between-use storage
Observed cutting board in bakery area in disrepair. Observed handles stored in container in meat department. Observed build up on knives in meat department area.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed food in the bakery department cooler and meat department cooler not date marked.
- Food storage containers identified with common name of food
Observed food in meat department cooler and bakery cooler not labeled with the common name of the food.
- Cutting surfaces maintained
Observed cutting board in bakery area in disrepair. Observed handles stored in container in meat department. Observed build up on knives in meat department area.
- Package integrity
Observed dented cans in customer reach in shelf. Cans were voluntarily discarded. Corrected at time of inspection
|
08/15/2013 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
Observed hand wash sink in produce cooler not accessible for use. Items were removed from the area during the inspection. Corrected at time of inspection
- Food storage containers identified with common name of food
Observed food in meat department cooler and bakery cooler not labeled with the common name of the food.
- Cutting surfaces maintained
Observed cutting board in bakery area in disrepair. Observed handles stored in container in meat department. Observed build up on knives in meat department area.
- Roasts held at a temperature of 130°F or above
Observed cut watermelon, cut cantelope and cut muskmelon temped at 46-53* in the customer reach in coolers. Items were voluntarily discarded. Corrected at time of inspection
- Package integrity
Observed dented cans in customer reach in shelf. Cans were voluntarily discarded. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed food in the bakery department cooler and meat department cooler not date marked.
- equipment food contact surfaces and utensils clean to sight and touch.
Observed cutting board in bakery area in disrepair. Observed handles stored in container in meat department. Observed build up on knives in meat department area.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw animal foods not adequately separated from precooked or ready-to-eat foods during storage in the meat display case.
- In-use utensils, between-use storage
Observed cutting board in bakery area in disrepair. Observed handles stored in container in meat department. Observed build up on knives in meat department area.
|
08/15/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
05/07/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
05/07/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observed raw foods stored next to ready to eat foods in customer reach in cooler. Observed poultry stored above beef and above ready to eat foods in the customer reach in cooler.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed debris build up in back storage areas. Observed hole in top corner in back storage area.
- Designated areas for employees
use of designated areas by employees
- Outer openings are protected
Observed gaps under or around exterior door.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held longer than 24 hours in the establishment not date marked.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Sanitizers
Observed quat sanitizer below 200 ppm. Corrected at time of inspection
- Using a handwashing sink- operation and maintenance
Observed employee wash utensil in hand sink.
- Roasts held at a temperature of 130°F or above
Observed cut watermelon, cantelope and muskmelon temped at 50-53* in customer reach in cooler. Items were voluntarily discarded. Corrected at time of inspection
- Cutting surfaces maintained
Observed pits and grooves on bakery cutting board.
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory provided on the menu.
- Light bulbs, protective shielding
Observed lights not shielded in customer reach in cooler.
|
04/30/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observed debris build up in back storage areas. Observed hole in top corner in back storage area.
- 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 raw foods stored next to ready to eat foods in customer reach in cooler. Observed poultry stored above beef and above ready to eat foods in the customer reach in cooler.
- Roasts held at a temperature of 130°F or above
Observed cut watermelon, cantelope and muskmelon temped at 50-53* in customer reach in cooler. Items were voluntarily discarded. Corrected at time of inspection
- Cutting surfaces maintained
Observed pits and grooves on bakery cutting board.
- Sanitizers
Observed quat sanitizer below 200 ppm. Corrected at time of inspection
- Disclosure of menu items offered or served raw or undercooked
Observed no consumer advisory provided on the menu.
- Light bulbs, protective shielding
Observed lights not shielded in customer reach in cooler.
- Outer openings are protected
Observed gaps under or around exterior door.
- Food storage containers identified with common name of food
Observed working food containers not labeled with the common name of the food.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observed potentially hazardous foods held longer than 24 hours in the establishment not date marked.
- Using a handwashing sink- operation and maintenance
Observed employee wash utensil in hand sink.
|
04/30/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store, 1300 N 2nd St, Cherokee, IA 51012 »