Hy-Vee/The Dock, 819 Grand Ave, Spencer, IA 51301 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Posting inspection reports
Observation: Previous inspection report not posted.
- 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 salad with dairy product (cheese) temped at 51*F. Employee placed salad on ice bath during inspection that brought salad down below 41*F. Top portion of ham and potato salad at salad bar temped at 50*F. Employee placed ice up around top portion of containers to bring the temp down to 41*F and below.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No chlorine sanitizer test strips to test chemical sanitizer on dish machine.
- Posting of a valid license
Observation: Current license is not posted "on site."
- Hand drying provided
Observation: No paper towels at hand washing sink. Employee stocked paper towels at sink during inspection.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Ham in cooler dated opened on 11-19-16 and not discarded by the 7 day date marking requirement. Employee voluntarily discarded ham during inspection.
|
01/27/2016 | Regular |
- 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:Thermometers required inside all coolers.
- Hand drying provided
Observation:Paper towels required at hand sink.
- Posting of a valid license
Observation:Current license to be posted in view of public.
- Posting inspection reports
Observation:Most recent report to be posted.
- Handwashing signage
Observation:"Hand sink only" sign required.
|
01/15/2015 | Regular |
- 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:Thermometers to be in all cold units.
- 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:Buffet items not below 41.
- Hand drying provided
Observation:Paper towels required
|
01/15/2014 | Routine |
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