- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Utensil bins with debris in the bottom, cleaned on site.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Debris on floor under equipment and between, along walls with buildup.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Rails of coolers with food debris, wall in prep area with food splatter.
- Cutting surfaces maintained
Observation:Cutting boards in poor condition in deli.
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06/09/2015 | Regular |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation:Food thermometer needed for checking food temps, Chineses prep cooler.
- 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 not being held below 41 in chinese prep cooler. Cooler was not turned on. Regular temp recording of cooler needed.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact surfaces on handles and equipment with buildup. Tops of equipment in deli with debris over prep areas. Rails of coolers with debris, bottom shelving. Faces of equipment with smudges.
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09/23/2014 | Routine |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation:Hand contact surfaces to be clean, faces of equipment, handles to coolers, door rails of deli coolers to be free of debris. Floor of walk in with debris.
- 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 are to be located inside all cold units including walk ins and prep coolers.
- 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:Cold unit not holding below 41, breakfast prep cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation:Cloths to be stored in sanitizer which are used for wiping food surfaces and equipment.
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05/27/2014 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
door handles to coolers, faces of doors of equipment with buildup, door rails with debris, bottoms of coolers with debris
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display, items moved on site Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
debris on floor under equipment in deli area
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10/21/2013 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
debris on floor under equipment in deli area
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display, items moved on site Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
door handles to coolers, faces of doors of equipment with buildup, door rails with debris, bottoms of coolers with debris
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10/21/2013 | Regular |
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
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03/28/2013 | Regular |
- 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
- 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
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03/28/2013 | Regular |
- equipment food contact surfaces and utensils clean to sight and touch.
microwave shelf in kitchen, exterior of microwave,
- Food temperature measuring devices are provided and readily accessible
thermometers needed to be inside all cold units and viewable
- 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
items to be reheated to 165 within two hours, temp readings needed to confirm temp
- Roasts held at a temperature of 130°F or above
deli cooler not holding items below 41
- Other personal care items - storage
personnal items to be stored in separate area
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03/11/2013 | Regular |
- Other personal care items - storage
personnal items to be stored in separate area
- Food temperature measuring devices are provided and readily accessible
thermometers needed to be inside all cold units and viewable
- equipment food contact surfaces and utensils clean to sight and touch.
microwave shelf in kitchen, exterior of microwave,
- Roasts held at a temperature of 130°F or above
deli cooler not holding items below 41
- 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
items to be reheated to 165 within two hours, temp readings needed to confirm temp
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03/11/2013 | Regular |
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