| No violation noted during this evaluation. | 10/02/2015 | Follow Up LOC |
- In-use utensils, between-use storage
Observation: Rice scoop stored in container of standing water.
- Food is honestly presented
Observation: Chicken & broccoli in self serve container with a label for beef and broccoli.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: Kitchen and Chinese departments could not produce a thin tipped thermometer for taking internal temperatures of food.
- Backflow protection
air gap, device standard, when required
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Kitchen - blade on can opener. Misters heavily soiled. Bakery - bread slicer soiled.
- Cleaning of cooking and baking equipment
Observation: Bakery - interior of microwave soiled.
- 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: Missing thermometer in cold storage units
- Minimize bare hand and arm contact with food that is not ready to eat
Observation: Chinese - handling green onions with bare hands (noodles).
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor in store room soiled (under pop system, racks). Pictures attached.
- 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: Kitchen - raw shell eggs at 70 degrees - disposed. Partially cooked bacon 53 degrees, cheese in drawer at 48 degrees. Salad bar- turkey 53 degrees, hard boiled eggs 51 degrees, sliced fruit 44 degrees. Quartered watermelon 53 degrees.
- When to wash
Observation: Kitchen - employee left kitchen, returned and put on gloves without washing hands. Chinese, food handlers putting on gloves without washing hands.
- Eating, drinking, or using tobacco
Observation: Open drink on storage rack in bakery
|
09/01/2015 | Regular |
| No violation noted during this evaluation. | 11/20/2014 | Non Illness Complaint |
| No violation noted during this evaluation. | 04/07/2014 | Follow Up LOC |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Kitchen - working containers of ready to eat foods past expiration date: Apple Wheatberry salad 3/10/14
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Kitchen: Raw ground beef over pork in walk-in cooler - relocated at time of inspection.
- Storage of clean linens, single-service, and single use articles
Observation: Kitchen - "To go" containers not stored inverted.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
- Outer openings are protected
Observation: Gaps around exterior door in store room.
- Maintaining premises free of litter and unnecessary equipment
Observation: Kitchen - unnecessary boxes/items.
- Tableware that is not pre-wrapped is presented so that only handles are touched
Observation: Kitchen - tasting spoons not dispensed by handles.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Chinese & Bakery Departments exteriors of bulk food containers (plastic) soiled. Chinese - sauce/spice containers soiled.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Kitchen - PHF/TCS foods in display case not at 135 degrees: salman & rice 123, chicken strips at 123 removed to be reheated at time of inspection. Chinese sweet & sour chicken at 119 degrees - disposed of at time of inspection.
- Handwashing aides and devices, use restrictions
Observation: Chinese Dept - towel laying in handsink.
- Miscellaneous sources of contamination
Observation: Kitchen food packages laying on uncovered slice cheese in prep table. Chinese - bowl laying in pineapple.
- Disclosure of menu items offered or served raw or undercooked
Observation: Cooking eggs to order - no consumer advisory.
- 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: Italian - PHF/TCS in prep table not at 41 degrees: Canadian bacon - 43. degrees
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Wall and floor by trash compactor heavily soiled.
- Posting of a valid license
Observation: License Displayed expired.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Chinese rice scoop cleaned and sanitized daily. Kitchen - Serving utensils cleaned and sanitized daily.
|
03/12/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
11/05/2013 | Routine |
- 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
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
|
11/05/2013 | Routine |
- Cleaning of cooking and baking equipment
BAKERY: Lids on bulk items in bad repair. Interior of microwave heavily soiled.CHINESE: Rice scoops/spoons sitting in pan of water - REPEAT VIOLATION. Bins for bulk items heavily soiled. Scoops in bulk item bins soiled. Bowl laying in cornstartch, spoon handles laying in vegetables and pineapple in prep table. KITCHEN: Interior of cappuccino machine heavily soiled.
- Multiuse food contact surfaces are cleanable
BAKERY: Lids on bulk items in bad repair. Interior of microwave heavily soiled.CHINESE: Rice scoops/spoons sitting in pan of water - REPEAT VIOLATION. Bins for bulk items heavily soiled. Scoops in bulk item bins soiled. Bowl laying in cornstartch, spoon handles laying in vegetables and pineapple in prep table. KITCHEN: Interior of cappuccino machine heavily soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
KITCHEN: Towels used for wiping food contact surfaces not in sanitizing solution between uses. Plastic drawers that stores spices soiled. CHINESE: Exterior of rice container sitting next to fryers heavily soiled. ITALIAN: Doors and handles on reach-in soiled.
- Consumer warnings are provided according to law and food establishment or manufacturers dating information may not be concealed or altered
MEAT DEPARTMENT: Placing store label over manufacturer's label on country sausage. Safe food handling instructions not on Steakhouse Burger & Buffalo chicken breast. Both raw products.
- Cleanability of floors, walls, and ceilings
Missing ceiling tile in store room.
- Storage and maintenance of wet and dry wiping cloths
KITCHEN: Towels used for wiping food contact surfaces not in sanitizing solution between uses. Plastic drawers that stores spices soiled. CHINESE: Exterior of rice container sitting next to fryers heavily soiled. ITALIAN: Doors and handles on reach-in soiled.
- Separation from food, equipment, utensils, linens, and single service
CHINESE: Chemicals in spray bottles hanging on rack with food contact surfaces. BAKERY: Sanitizer too strong in 3rd Compartment. Delete with plain water.
- Miscellaneous sources of contamination
BAKERY: Bucket of ice (melting) used as an ingredient in bread - no drain. Racks of uncovered foods sitting next to trash can and soiled dishes - moved at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
KITCHEN: Eggs cooked to order, no consumer advisory posted.
- Food is properly labeled
MEAT DEPARTMENT: Placing store label over manufacturer's label on country sausage. Safe food handling instructions not on Steakhouse Burger & Buffalo chicken breast. Both raw products.
- Linens- cleaning and storage
BAKERY: Lids on bulk items in bad repair. Interior of microwave heavily soiled.CHINESE: Rice scoops/spoons sitting in pan of water - REPEAT VIOLATION. Bins for bulk items heavily soiled. Scoops in bulk item bins soiled. Bowl laying in cornstartch, spoon handles laying in vegetables and pineapple in prep table. KITCHEN: Interior of cappuccino machine heavily soiled.
- Package integrity
STORE ROOM: Cans of water chestnuts & evaporated milk dented.
- Foods are cooled using appropriate methods
KITCHEN: Placing deep pan of hot sausage gravy, covered into walk-in to cool, placed in shallow pan, lightly covered at time of inspection. CHINESE: Placing cooked chicken from oven into walk-in cooler to cool on same pan that the product was cooked on. Discussed proper cooling procedures.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
KITCHEN: Upon arrival, handsink temping at 87 degrees, it was later determined that heater had triped. Water well above 100 degrees at end of inspection.
- Other personal care items - storage
KITCHEN: Apron sitting on boxes and to go containers.
- Sanitizers
CHINESE: Chemicals in spray bottles hanging on rack with food contact surfaces. BAKERY: Sanitizer too strong in 3rd Compartment. Delete with plain water.
- In-use utensils, between-use storage
BAKERY: Lids on bulk items in bad repair. Interior of microwave heavily soiled.CHINESE: Rice scoops/spoons sitting in pan of water - REPEAT VIOLATION. Bins for bulk items heavily soiled. Scoops in bulk item bins soiled. Bowl laying in cornstartch, spoon handles laying in vegetables and pineapple in prep table. KITCHEN: Interior of cappuccino machine heavily soiled.
|
10/23/2013 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
KITCHEN: Upon arrival, handsink temping at 87 degrees, it was later determined that heater had triped. Water well above 100 degrees at end of inspection.
- In-use utensils, between-use storage
BAKERY: Lids on bulk items in bad repair. Interior of microwave heavily soiled.CHINESE: Rice scoops/spoons sitting in pan of water - REPEAT VIOLATION. Bins for bulk items heavily soiled. Scoops in bulk item bins soiled. Bowl laying in cornstartch, spoon handles laying in vegetables and pineapple in prep table. KITCHEN: Interior of cappuccino machine heavily soiled.
- Other personal care items - storage
KITCHEN: Apron sitting on boxes and to go containers.
- Miscellaneous sources of contamination
BAKERY: Bucket of ice (melting) used as an ingredient in bread - no drain. Racks of uncovered foods sitting next to trash can and soiled dishes - moved at time of inspection.
- Disclosure of menu items offered or served raw or undercooked
KITCHEN: Eggs cooked to order, no consumer advisory posted.
- Package integrity
STORE ROOM: Cans of water chestnuts & evaporated milk dented.
- Consumer warnings are provided according to law and food establishment or manufacturers dating information may not be concealed or altered
MEAT DEPARTMENT: Placing store label over manufacturer's label on country sausage. Safe food handling instructions not on Steakhouse Burger & Buffalo chicken breast. Both raw products.
- Cleanability of floors, walls, and ceilings
Missing ceiling tile in store room.
- Separation from food, equipment, utensils, linens, and single service
CHINESE: Chemicals in spray bottles hanging on rack with food contact surfaces. BAKERY: Sanitizer too strong in 3rd Compartment. Delete with plain water.
- Linens- cleaning and storage
BAKERY: Lids on bulk items in bad repair. Interior of microwave heavily soiled.CHINESE: Rice scoops/spoons sitting in pan of water - REPEAT VIOLATION. Bins for bulk items heavily soiled. Scoops in bulk item bins soiled. Bowl laying in cornstartch, spoon handles laying in vegetables and pineapple in prep table. KITCHEN: Interior of cappuccino machine heavily soiled.
- equipment food contact surfaces and utensils clean to sight and touch.
KITCHEN: Towels used for wiping food contact surfaces not in sanitizing solution between uses. Plastic drawers that stores spices soiled. CHINESE: Exterior of rice container sitting next to fryers heavily soiled. ITALIAN: Doors and handles on reach-in soiled.
- Sanitizers
CHINESE: Chemicals in spray bottles hanging on rack with food contact surfaces. BAKERY: Sanitizer too strong in 3rd Compartment. Delete with plain water.
- Foods are cooled using appropriate methods
KITCHEN: Placing deep pan of hot sausage gravy, covered into walk-in to cool, placed in shallow pan, lightly covered at time of inspection. CHINESE: Placing cooked chicken from oven into walk-in cooler to cool on same pan that the product was cooked on. Discussed proper cooling procedures.
- Food is properly labeled
MEAT DEPARTMENT: Placing store label over manufacturer's label on country sausage. Safe food handling instructions not on Steakhouse Burger & Buffalo chicken breast. Both raw products.
- Storage and maintenance of wet and dry wiping cloths
KITCHEN: Towels used for wiping food contact surfaces not in sanitizing solution between uses. Plastic drawers that stores spices soiled. CHINESE: Exterior of rice container sitting next to fryers heavily soiled. ITALIAN: Doors and handles on reach-in soiled.
- Multiuse food contact surfaces are cleanable
BAKERY: Lids on bulk items in bad repair. Interior of microwave heavily soiled.CHINESE: Rice scoops/spoons sitting in pan of water - REPEAT VIOLATION. Bins for bulk items heavily soiled. Scoops in bulk item bins soiled. Bowl laying in cornstartch, spoon handles laying in vegetables and pineapple in prep table. KITCHEN: Interior of cappuccino machine heavily soiled.
- Cleaning of cooking and baking equipment
BAKERY: Lids on bulk items in bad repair. Interior of microwave heavily soiled.CHINESE: Rice scoops/spoons sitting in pan of water - REPEAT VIOLATION. Bins for bulk items heavily soiled. Scoops in bulk item bins soiled. Bowl laying in cornstartch, spoon handles laying in vegetables and pineapple in prep table. KITCHEN: Interior of cappuccino machine heavily soiled.
|
10/23/2013 | Routine |
- Handwashing sinks-Numbers, capacities, location, and placement
Faucet on order for handsink. To use temporary set up until it is hooked up.
- Food temperature measuring devices are provided and readily accessible
No thermometer in cold prep table.
|
07/16/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
|
03/25/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- 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
|
03/25/2013 | Routine |
- Responsibilities of Permit Holder
License displayed expired in February of 2013.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling tile molding in store room.
- Roasts held at a temperature of 130°F or above
Chinese: rice holding in rice cooker at 120 degrees, fried rice in hot holding display case at 124 degrees - removed to be reheated at time of inspection. --Kitchen: Cooked chicken in walk-in at 58 degrees. "Meals to go" in cold case at 48 degrees.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Kitchen: water at hand sink at 86 degrees *.
- In-use utensils, between-use storage
Meat Depart: Slicers not cleaned and sanitized per code. Kitchen: Bowls used for dispensing crushed cookies laying in product. Utensils not dispensed by handles. Chinese: Rice scoops sitting in standing water, utensils not dispensed by handles. Bakery: Scoop handles laying in product. Scoops stored in wicker basket.
- Dispensing of single-service and single-use articles
Meat Depart: Slicers not cleaned and sanitized per code. Kitchen: Bowls used for dispensing crushed cookies laying in product. Utensils not dispensed by handles. Chinese: Rice scoops sitting in standing water, utensils not dispensed by handles. Bakery: Scoop handles laying in product. Scoops stored in wicker basket.
- Single-service and single-use articles are constructed of safe materials that do not allow the migration of deleterious substances
Meat Depart: Slicers not cleaned and sanitized per code. Kitchen: Bowls used for dispensing crushed cookies laying in product. Utensils not dispensed by handles. Chinese: Rice scoops sitting in standing water, utensils not dispensed by handles. Bakery: Scoop handles laying in product. Scoops stored in wicker basket.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Meat Dept: dating ready to eat meats for 9 - 10 days.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Meat Depart: Slicers not cleaned and sanitized per code. Kitchen: Bowls used for dispensing crushed cookies laying in product. Utensils not dispensed by handles. Chinese: Rice scoops sitting in standing water, utensils not dispensed by handles. Bakery: Scoop handles laying in product. Scoops stored in wicker basket.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Duties of PIC
Staff not familiar with reportable diseases*.
- Food storage - preventing contamination from the premises
Bakery: Containers of frosting on floor *.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Chinese: Reheating rice, removed from heat without taking temperature. Under direction of inspector, employee placed back onto heat to continuing reheating.
- Indoor and outdoor surfaces
Carpeting on floor in store room *.
|
03/11/2013 | Routine |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Ceiling tile molding in store room.
- In-use utensils, between-use storage
Meat Depart: Slicers not cleaned and sanitized per code. Kitchen: Bowls used for dispensing crushed cookies laying in product. Utensils not dispensed by handles. Chinese: Rice scoops sitting in standing water, utensils not dispensed by handles. Bakery: Scoop handles laying in product. Scoops stored in wicker basket.
- Duties of PIC
Staff not familiar with reportable diseases*.
- Dispensing of single-service and single-use articles
Meat Depart: Slicers not cleaned and sanitized per code. Kitchen: Bowls used for dispensing crushed cookies laying in product. Utensils not dispensed by handles. Chinese: Rice scoops sitting in standing water, utensils not dispensed by handles. Bakery: Scoop handles laying in product. Scoops stored in wicker basket.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Chinese: Reheating rice, removed from heat without taking temperature. Under direction of inspector, employee placed back onto heat to continuing reheating.
- Roasts held at a temperature of 130°F or above
Kitchen: Cooked chicken in walk-in at 58 degrees. "Meals to go" in cold case at 48 degrees. --Chinese: rice holding in rice cooker at 120 degrees, fried rice in hot holding display case at 124 degrees - removed to be reheated 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
Meat Dept: dating ready to eat meats for 9 - 10 days.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Cleaning frequency of food contact surfaces (PHF/TCS)
Meat Depart: Slicers not cleaned and sanitized per code. Kitchen: Bowls used for dispensing crushed cookies laying in product. Utensils not dispensed by handles. Chinese: Rice scoops sitting in standing water, utensils not dispensed by handles. Bakery: Scoop handles laying in product. Scoops stored in wicker basket.
- Responsibilities of Permit Holder
License displayed expired in February of 2013.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Kitchen: water at hand sink at 86 degrees *.
- Single-service and single-use articles are constructed of safe materials that do not allow the migration of deleterious substances
Meat Depart: Slicers not cleaned and sanitized per code. Kitchen: Bowls used for dispensing crushed cookies laying in product. Utensils not dispensed by handles. Chinese: Rice scoops sitting in standing water, utensils not dispensed by handles. Bakery: Scoop handles laying in product. Scoops stored in wicker basket.
- Food storage - preventing contamination from the premises
Bakery: Containers of frosting on floor *.
- Indoor and outdoor surfaces
Carpeting on floor in store room *.
|
03/11/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store, 110 S D St, Oskaloosa, IA 52577 »