| No violation noted during this evaluation. | 01/07/2016 | Follow Up LOC |
- Physical facilities maintained in good repair
Observation: Wood cupboard door in poor repair.
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: Not able to explain exclusions and restrictions of food employees.
- Light bulbs, protective shielding
Observation: Lights in the walk-in freezer and customer reach-in cooler without protective coverings.
- Storage and maintenance of wet and dry wiping cloths
Observation: In-use wiping cloths not stored in sanitizer solution.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Deli cold and hot hold cases (around the doors) and shelves not clean. Lids of the dry storage containers.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: No date marking system in the deli salad case.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods. Foods were voluntarily.
- Multiuse food contact surfaces are constructed of materials that are: durable, corrosion-resistant, non absorbent
can withstand repeated warewashing
- Protecting food from environmental contamination
Observation: Lids on dry goods are broken. Other foods falling into the containers. Cup without handles stored in the food.
- Storage of clean linens, single-service, and single use articles
Observation: Single-service items stored without protective covering.
- Food storage containers identified with common name of food
Observation: Dry food storage containers not labeled with the common food name.
- 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: Foods in the reach-in customer cooler temped at 45 to 46 degrees.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vent filters not clean.
|
12/04/2015 | Regular |
| No violation noted during this evaluation. | 03/14/2015 | 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: Reach-in customer cooler (produce) below required temperature at 55 degrees and the potentially hazardous foods in the cooler at 50 degrees. All potentially hazardous foods (dips) were voluntarily discarded.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat foods (cut melon). Corrected.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Deli meats in the meat display case not date marked.
- Outer openings are protected
Observation: The outer openings are not protected at the back door.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground beef stored above raw pork in the kitchen cooler and raw ground beef stored above fish in the meat cooler. Corrected by moving the raw beef below the pork and to the side of the fish.
- Package integrity
Observation: Dented cans in the customer reach-in shelves.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces (ice chute and cappuccino machine) not clean to sight or touch.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surface (handles) not clean.
|
03/11/2015 | Regular |
| No violation noted during this evaluation. | 12/15/2014 | Follow Up LOC |
- The ability to explain how the PIC, food employees, and conditional employees comply with the reporting responsibilities and exclusions or restrictions of food employees
Observation: PIC not aware of employee health policy.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed areas in small prep cooler, shelves, trays, etc... needing cleaning. Also, ensure separation of NFCS that aren't sanitized with food.
- Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under 2-201.11(A)
Observation: Proof of training of employee health policy not available.
- Food storage containers identified with common name of food
Observation: Observed food items in WI cooler not clearly labeled with name of food/date.
- 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: Observed baked chicken not held at 135 degrees F or higher.
- 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: Observed cooked chicken and shredded potatoes not held at 41 degrees F or below. (Chicken corrected on site)
|
12/12/2014 | Regular |
| No violation noted during this evaluation. | 06/17/2014 | Other |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Observed ground beef stored above whole muscle pork. Meats were moved. Corrected.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Package integrity
Observation: Observed dented cans in back storage and in customer retail. Cans were voluntarily discarded. Corrected.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation: Observed thermometer not working in kitchen cold hold.
- 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 above ready to eat foods. Meats were moved. 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: Observed cut melons in front reach in cooler and sandwiches in front reach in cooler temped between 44-45*. Foods were voluntarily discarded. Corrected.
- Disclosure of menu items offered or served raw or undercooked
Observation: Observed foods on kitchen menu that are cooked to order not identified with and asterisk.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed cut ready to eat meats not date marked. Meats were date marked during inspection. Corrected.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: Observed no thermometer in the kitchen cooler.
- Shellstock, maintaining identification
Observation: Observed oysters in the shell not have proper labels or tags for identification. Oysters were voluntarily discarded.
|
05/14/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
12/02/2013 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- 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
- Discharge from eyes, nose, and mouth
|
12/02/2013 | Routine |
- Food storage containers identified with common name of food
Label working containers - observed some not labeled including water spray bottle.
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Preventing contamination from equipment, utensils, and linens
Clean pop machine spigots regularly - observed build-up.
- Food temperature measuring device construction
Provide accurate, easily-visible thermometers in all cooling units. Observed several thermometers not working.
- Mechanical warewashing equipment, sanitization pressure
|
11/21/2013 | Routine |
- Preventing contamination from equipment, utensils, and linens
Clean pop machine spigots regularly - observed build-up.
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shucked shellfish, packaging and identification
Label working containers - observed some items not labeled including water spray bottle.
- Food temperature measuring device construction
Provide accurate, easily-visible thermometers in all cooling units. Observed several thermometers not working.
|
11/21/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Food temperature measuring device construction
Thermometers must be provided in all coolers (small prep table cooler in kitchen)
|
06/25/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store, 1951 So Main, Sioux Center, IA 51250 »