| No violation noted during this evaluation. | 02/01/2016 | Follow Up LOC |
- Food employees hair is effectively restrained
Observation: Employee in the Kitchen putting hair up into hat.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Lasagna, Chicken strips, Ribs, Scrambled Eggs not dated - corrected on site.
- Food storage - preventing contamination from the premises
Observation: Scrambled eggs in the Kitchen walk-in uncovered - corrected on site.
- Physical facilities maintained in good repair
Observation: Tile where the floor meets the wall in the Bakery missing (hole present).
- Equipment and utensils are adequately rinsed after washing
Observation: Kitchen not rinsing dishes in between wash and sanitize.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw Turkey's stored over Beef and Noodles in the Kitchen walk-in cooler - Corrected on site.
- 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 thermometers in the Kitchen, Meat and Produce walk-in coolers.
|
12/17/2015 | Regular |
| No violation noted during this evaluation. | 07/02/2015 | Physical Recheck |
- Physical facilities maintained in good repair
Observation: This establishment was hit by a Tornado. Dining Room is closed due to the roof and sides being torn off. The Kitchen is closed due to the HVAC unit came off the roof and pulled the wiring out of the Kitchen ceiling. Bakery will reopen after being cleaned. Main Store will open at 6:00 a.m.
|
06/23/2015 | Other |
| No violation noted during this evaluation. | 11/20/2014 | Physical Recheck |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw Pork Sausage over Biscuits. Raw Meatloaf over Cooked Meatloaf.
- Bare hand contact with ready to eat foods
Observation: Putting Parsley flakes on prepared potatoes for hot hold in the Kitchen. Slicing Pineapple and touching it with bare hands in the Produce Room.
- Food shall be obtained from sources that comply with law
Observation: 4 containers of Similac Soy baby formula expired 1 SEP 14, 2 containers of Similac baby formula expired 1 OCT 14.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloth laying on the counter in the Kitchen.
- Food storage - preventing contamination from the premises
Observation: Boxes of Chicken on the floor in the walk-in cooler in the Kitchen. Biscuits on the floor in the walk-in freezer. Juice on the floor in the walk-in cooler. Boxes on the floor in the walk-in Ice Cream freezer.
- 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: Thermometer frozen in the freezer part of the small refrigerator in the Kitchen. Dairy Cooler has no thermometer.
- Handwashing aides and devices, use restrictions
Observation: Dumping ice in the handwash sink in the Bakery.
|
10/31/2014 | Regular |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- 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
- Clean condition-hands and arms
|
09/13/2013 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
|
09/13/2013 | Routine |
- Multiuse food contact surfaces are cleanable
Improper three compartment sink set up - Clean dishes should not be air drying next to dirty dishes in wash compartment in the Kitchen and the Bakery. Trim tubs in the Meat Department cracked and in poor condition.
- Linens- cleaning and storage
Improper three compartment sink set up - Clean dishes should not be air drying next to dirty dishes in wash compartment in the Kitchen and the Bakery. Trim tubs in the Meat Department cracked and in poor condition.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use - Wiping cloths laying on the counter in the Bakery and the Meat Department.
- Roasts held at a temperature of 130°F or above
Small reach in refrigerator in Kitchen at 49 degrees.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Metal stem thermometer in small reach in refrigerator in the Kitchen should not be used as a refrigerator thermometer.
- Food storage - preventing contamination from the premises
Bag of flour sitting on the floor in the Bakery.
|
09/10/2013 | Routine |
- Food storage - preventing contamination from the premises
Bag of flour sitting on the floor in the Bakery.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Metal stem thermometer in small reach in refrigerator in the Kitchen should not be used as a refrigerator thermometer.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use - Wiping cloths laying on the counter in the Bakery and the Meat Department.
- Roasts held at a temperature of 130°F or above
Small reach in refrigerator in Kitchen at 49 degrees.
- Multiuse food contact surfaces are cleanable
Improper three compartment sink set up - Clean dishes should not be air drying next to dirty dishes in wash compartment in the Kitchen and the Bakery. Trim tubs in the Meat Department cracked and in poor condition.
- Linens- cleaning and storage
Improper three compartment sink set up - Clean dishes should not be air drying next to dirty dishes in wash compartment in the Kitchen and the Bakery. Trim tubs in the Meat Department cracked and in poor condition.
|
09/10/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store, 361 Highway 34 W, Albia, IA 52531 »