- 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: Sliced cheese used for cook out at 59 degrees. Chinese food in cold hold unit temping 47 p- 54.5 degrees. Stuffed mushrooms in same unit at 45 degrees.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Grilling outside store 7 days a week. No hand washing device provided.
- Manual warewashing sinks requirements
Observation: Two compartment sinks in produce and meat departments. EXISTING
- 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: Food held in roasters outside of facility not at proper temperatures: Chicken - 125 degrees, hamburgers, 129 degrees, Hot dogs 120 degrees. Turned up temperature control.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: No ice provided to keep TCS/PHF foods at proper temperature during grilling hours.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No probe type thermometer provided for taking temps of foods cooked on grill.
- Established procedures for responding to vomiting and diarrheal events
Observation: Will submit
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06/02/2014 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store, 1004 W 1st Hwy 2, Leon, IA 50144 »