- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Ham salad prepared in establishment with an outdate of 02/16/16 in deli refrigerator on 02/22/16. Product was discarded at inspection.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Cooked cooled frozen pasta and sliced frozen corned beef which was sliced and frozen onsite was not date marked to indicate when product was frozen. Product was discarded at inspection.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Smoked pork cooked and cooler 02/21/16 measured 56.5 degrees at 3:00 p.m. on 02/22/16.Product was in a plastic container and had a tight lid so it did not cool properly. Product was discarded at inspection.
- 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: Meat case display case for unpackaged meats has two non-functional thermometers.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: Kitchen dishwasher is not reaching 180 in sanitizing rinse. Warewasher measured 110 degrees in sanitizing rinse. Wares will need to be manually sanitized until warewasher is repaired.
- Warewashing equipment
cleaning agents and wash solution temperatures
- In-use utensils, between-use storage
Observation: Rice scoops are stored in water between us and time is used as control. Time was not tracked at inspection.
- Food is properly labeled
Observation: Ground beef ground from trim is labeled as 85% lean however product is not fat tested.Bread in bakery was not labeled as to ingredients or allergens. Cheese in cheese case was not labeled as to ingredients or allergens. Cheese curds in grab and go case were labeled incorrectly as only milk and salt.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wiping rags in prep kitchen not in sanitizer between use.
- Using a handwashing sink- operation and maintenance
Observation: chef's grill prep area handsink access blocked by a large stack of rags at inspection. Rags were moved at inspection to keep handsink accessible.
- Foods are cooled using appropriate methods
Observation: Beef in chinese prep kitchen make table cooked in a.m.at 11:00 on 02/22/16 measured 58-63 degrees at 3:15 p.m. Rapidly cool foods and not in prep refrigerator. Corrected by spreading out on a large pan in walk-in.
- Outer openings are protected
Observation: Door by restrooms has an excessive gap.
- 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 prep refrigerator out of temperature on top rail right side. canadian bacon measured 46.4 degrees, diced chicken measured 46.5 degrees, and artichoke hearts measured 46.6 degrees. Products were discarded at inspection. Unit may not be used for storage of TCS foods on top right until unit is repaired and product is at 41 degrees or less.
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02/22/2016 | Regular |
| No violation noted during this evaluation. | 10/23/2014 | Follow Up LOC |
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Minestrone soup cooled 10/8/14 at 9 p.m. measured 49 degrees 10/9/14 at 9 a.m. and did not properly cool. Product was destroyed at inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Outside of bakery warewasher requires a more thorough cleaning. Outised of pizza prep refrigerator and liner requires a more thorough cleaning.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Bakery floor in hard to reach areas, kitchen floor under three compartment sink require a more thorough cleaning.
- Storage and maintenance of wet and dry wiping cloths
Observation: Common cloth towel hanging from range in kitchen used for wiping spatula.
- Food is properly labeled
Observation: To go case packaged foods labeling violations included seafood supreme ingredients labeled as mayonaise, surimi both of which are multi ingredient products. Cheese and sausage cups labeled with "beef bites" which is a multi ingredient item.
- Hand drying provided
Observation: Papertowels empty rear prep italian handsink.
- Food storage containers identified with common name of food
Observation:Label bulk bins in kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Salmon for sushi not dated as to when thawed. Salmon cut in sushi refrigerator not date marked. Cream cheese same case not date marked and opened. Product was discarded at inspection.
- Material characteristics of non-food contact surfaces
Observation: Use of carboard as a shelf liner is prohibited.
- Physical facilities maintained in good repair
Observation: Wall by three compartment sink is damaged and requires repair.
- Handwashing cleanser, availability
Observation: Bar handsink soap dispenser is non functional.
- Variance obtained for specialized processing methods
Observation: Rice acidification HACCP plan was not followed. Specifically rice to water mixture was not followed. Staff used 2 qts rice and 250 ml vinegar to which both quantities were not identified in HACCP plan.
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10/09/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/20/2013 | 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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11/20/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Printed menus in breakfast area do not identify eggs to order with a marking tying them to the consumer advisory.
- Designated areas for employees
use of designated areas by employees
- Outer openings are protected
Rear door near dairy walk-in excessive gap south corner.
- Hand drying provided
Restock papertowels handsink near three compartment sink Hy-Vee kitchen. Stock papertowels to bar handsink.
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11/19/2013 | Routine |
- Hand drying provided
Restock papertowels handsink near three compartment sink Hy-Vee kitchen. Stock papertowels to bar handsink.
- Outer openings are protected
Rear door near dairy walk-in excessive gap south corner.
- Designated areas for employees
use of designated areas by employees
- Disclosure of menu items offered or served raw or undercooked
Printed menus in breakfast area do not identify eggs to order with a marking tying them to the consumer advisory.
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11/19/2013 | Routine |
- Handwashing signage
Provide a handweashing sign to bar handsink. Signage is available free at www.profoodsafety.org
- Handwashing cleanser, availability
Provide soap and hand drying to bar handsink.
- Sanitization methods - hot water, chemical
Provide soap and sanitizer to bar three compartment sink. You also most likely will want brushes to clean glasses (remove lipstick) prior to washing.
- Disclosure of menu items offered or served raw or undercooked
Paper menu does not identify eggs made to order as not being fully cooked. Mark in a manner which links undercooked menu items to consumer advisory.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips to bar three compartment sink when sanitize system is installed.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Hand drying provided
Provide soap and hand drying to bar handsink.
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11/15/2013 | Routine |
- Handwashing signage
Provide a handweashing sign to bar handsink. Signage is available free at www.profoodsafety.org
- Warewashing equipment
cleaning agents and wash solution temperatures
- Sanitization methods - hot water, chemical
Provide soap and sanitizer to bar three compartment sink. You also most likely will want brushes to clean glasses (remove lipstick) prior to washing.
- Test kit provided and used to measure sanitizing solution concentration
Provide sanitizer test strips to bar three compartment sink when sanitize system is installed.
- Disclosure of menu items offered or served raw or undercooked
Paper menu does not identify eggs made to order as not being fully cooked. Mark in a manner which links undercooked menu items to consumer advisory.
- Handwashing cleanser, availability
Provide soap and hand drying to bar handsink.
- Hand drying provided
Provide soap and hand drying to bar handsink.
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11/15/2013 | 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
- Discharge from eyes, nose, and mouth
- Manual warewashing equipment, hot water sanitizing temperatures
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
11/08/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Manual warewashing equipment, hot water sanitizing temperatures
- 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
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11/08/2013 | Routine |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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11/08/2013 | Routine |
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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11/08/2013 | Routine |
- Cleanability of floors, walls, and ceilings
Complete cove base grout on east side of kitchen, Prode outlet covers on open junction boxes east end of kitchen.
- Disclosure of menu items offered or served raw or undercooked
Menus shall identify foods served raw or undercooked and contain the consumer advisory languaged linked to the menu item.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Hook up chemicals for warewasher prior to use.
- Warewashing equipment
cleaning agents and wash solution temperatures
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10/21/2013 | Routine |
- Disclosure of menu items offered or served raw or undercooked
Menus shall identify foods served raw or undercooked and contain the consumer advisory languaged linked to the menu item.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Hook up chemicals for warewasher prior to use.
- Warewashing equipment
cleaning agents and wash solution temperatures
- Cleanability of floors, walls, and ceilings
Complete cove base grout on east side of kitchen, Prode outlet covers on open junction boxes east end of kitchen.
|
10/21/2013 | Routine |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
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10/16/2013 | Routine |
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- 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
|
10/16/2013 | 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
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
10/16/2013 | Routine |
- 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
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
10/16/2013 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Handsink east in Italian not 100 degrees at inspection.
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance for cut mellon in Italian. Provide written standard operational procedure for time as a control for mixed fruit and cut mellon. Time mark container when product leaves thermal control.
- Using a handwashing sink- operation and maintenance
Northwest handsink Italian kitchen is currently nonfunctional.
- Food is properly labeled
Ingredient label incorrect for big eye swiss repackaged in store. Labeling incomplete for taco dip tray and does not have a complete list of ingredients.
- Food on display is protected from contamination by consumers
Dust barrier inadequate at inspection as store is under remodle. Contruction forman was consulted with concerns and construction staff began barrier correction immediately. Open top mixed fruit and mellon container Italian and open top donut platter Italian not sneezguard protected.
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10/15/2013 | Routine |
- Food is properly labeled
Ingredient label incorrect for big eye swiss repackaged in store. Labeling incomplete for taco dip tray and does not have a complete list of ingredients.
- Compliance with submitted HACCP plans and approved variance procedures
HACCP or Time as a control procedures are not in compliance for cut mellon in Italian. Provide written standard operational procedure for time as a control for mixed fruit and cut mellon. Time mark container when product leaves thermal control.
- Using a handwashing sink- operation and maintenance
Northwest handsink Italian kitchen is currently nonfunctional.
- Food on display is protected from contamination by consumers
Dust barrier inadequate at inspection as store is under remodle. Contruction forman was consulted with concerns and construction staff began barrier correction immediately. Open top mixed fruit and mellon container Italian and open top donut platter Italian not sneezguard protected.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Handsink east in Italian not 100 degrees at inspection.
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10/15/2013 | Routine |
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