| No violation noted during this evaluation. | 02/05/2016 | Non Illness Complaint |
| No violation noted during this evaluation. | 12/16/2015 | Follow Up LOC |
- Reminder statement
Observation: The facility does not have a Consumer Advisory. Corrected by posting the Consumer Advisory next to the menu.
- 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: Salads held in the salad case temped above required temp at 51 to 47 degrees. Salads were voluntarily pulled and discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino machine not clean to sight or touch.
|
12/09/2015 | Regular |
| No violation noted during this evaluation. | 08/11/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 02/28/2015 | Follow Up LOC |
- 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: Lettuce and cut tomatoes above the required temp at 50 degrees. Corrected by placing the items in the make table top.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The cappuccino machine not clean to sight or touch.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a procedure to clean-up a vomit or diarrhea event.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Chicken and pork stored above beef. Corrected by separating all the meats from one another.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The rinse water in the mechanical dishwasher is not hot enough to sanitize the dishes.
- Safe, unadulterated, honestly presented
Observation: Dented cans in the customer shelves.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat (beef, chicken, and pork) stored on top of or next to ready to eat foods. Corrected by moving all the ready to eat foods above the raw meats.
|
02/19/2015 | Regular |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Observed numerous cold hold units unable to keep food below cold hold requirements.
- Foods are cooled using appropriate methods
Observation: Observed improper cooling methods.
- Dispensing of single-service and single-use articles
Observation: Observed single use articles dispensed without protection from contamination.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Observed sanitizer below the required level.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Observed test strips not being used.
- Cooling foods are stored properly
Observation: Observed cooling foods not stored properly.
- 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: Major issues with open-front cooling temperatures. Many foods items were voluntarily discarded.
- Separation from food, equipment, utensils, linens, and single service
Observation: Observed single use food contact surfaces located next to dirty linens and the mop sink. Observed single use food contact surfaces exposed to food or contamination in the kitchen serving area.
- Package integrity
Observation: Observed some severely dented canned foods.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed ground meat stored above whole muscle meat.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Observed in adequate area for storage for the amount of product stored. Food boxes stored on the floor. Debris observed under, around, and behind all shelving units. Return Product area filthy. Observed visible mold/mildew buildup around warewashing areas. Potential pest harbor-age exist in this facility. Observed major frost accumulation in the rear large freezer.
- 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 improper cooling methods (clam-shell containers).
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Observed cold hold units storing potentially hazardous foods without thermometers.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Observed accumulation of dust on vent covers and adjoining ceilings and walls.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed no Consumer Advisory in the menu.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink inaccessible. Keep all hand sinks accessible at all times.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Storage of clean linens, single-service, and single use articles
Observation: Observed storage of single use articles next to the mop sink.
|
08/07/2014 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Exhaust hood above dishmachine msut be cleaned.
- Laundry facilities
requirement, location, and use
|
11/11/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- 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
- Preventing contamination from equipment, utensils, and linens
- Eating, drinking, or using tobacco
|
08/01/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Preventing contamination from equipment, utensils, and linens
- Discharge from eyes, nose, and mouth
|
08/01/2013 | Routine |
- Compliance with submitted HACCP plans and approved variance procedures
Rotissierre chicken is correctly marked with time,and if it is to be reworked (leftovers removed from bones and used in chicken salad, for example) then the hot-held chicken must be kept at 135 degrees or above. If only time is used, then any chicken left after the 4 hour time limit MUST be discarded. Written procedures must be on site and available. this procedure applies to any other hot-held food (for example, cooked pork roast may be held at 135 and reworked for BBQ pork.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Meat customer self-service case: ground beef and pork must be shelved beneath whole cuts of meat. Ground turkey must be shelved beneath whole pices of poultry,
- Sanitizers
Meat room: quaternary sanitizer must be mixed to yield 200 ppm (it was too weak). Corrected at time of inspection
- Roasts held at a temperature of 130°F or above
Deli: cold prep table items were 46-50 degrees. Must be held at 41 or below. (keep lid closed when not in use).Produce: bagged lettuce in front was 49-52 (carrots and canned fruit were blocking air flow) Bagged, shredded cheese in front was 52. Bacon in retail case was 46. (load limits must be observed) --Rotissierre chicken was 112. Must be held at 135 or above., Corrected at time of inspection
- Miscellaneous sources of contamination
Produce and meat cases: load limits must be observed to allow for adaquate air flow.
|
06/18/2013 | Routine |
- Roasts held at a temperature of 130°F or above
Rotissierre chicken was 112. Must be held at 135 or above., Corrected at time of inspection --Deli: cold prep table items were 46-50 degrees. Must be held at 41 or below. (keep lid closed when not in use).Produce: bagged lettuce in front was 49-52 (carrots and canned fruit were blocking air flow) Bagged, shredded cheese in front was 52. Bacon in retail case was 46. (load limits must be observed)
- Sanitizers
Meat room: quaternary sanitizer must be mixed to yield 200 ppm (it was too weak). Corrected at time of inspection
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Meat customer self-service case: ground beef and pork must be shelved beneath whole cuts of meat. Ground turkey must be shelved beneath whole pices of poultry,
- Miscellaneous sources of contamination
Produce and meat cases: load limits must be observed to allow for adaquate air flow.
- Compliance with submitted HACCP plans and approved variance procedures
Rotissierre chicken is correctly marked with time,and if it is to be reworked (leftovers removed from bones and used in chicken salad, for example) then the hot-held chicken must be kept at 135 degrees or above. If only time is used, then any chicken left after the 4 hour time limit MUST be discarded. Written procedures must be on site and available. this procedure applies to any other hot-held food (for example, cooked pork roast may be held at 135 and reworked for BBQ pork.
|
06/18/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store, 1989 Park St, Sheldon, IA 51201 »