| No violation noted during this evaluation. | 10/30/2015 | Physical Recheck |
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: No thermometers in the majority of the 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: Spring Salad at 50 degrees - disposed of - corrected on site.
- Foods are cooled using appropriate methods
Observation: Foods are tightly covered before being cooled and not reaching proper temperature.
- Commercially processed, Ready to eat foods reheated to 135°F of above for hot holding within 2 hours
Observation: Cheese at 125 degrees - disposed of - corrected on site.
- Equipment location, installation, repair, and adjustment
Observation: Gasket on Bakery reach-in in poor repair.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Cardboard taped over vent in Bakery - removed - corrected on site.
- Food storage - preventing contamination from the premises
Observation: Boxes on the floor of the walk-in freezer - moved - corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Can opener soiled - sanitized - corrected on site.
- Handwashing aides and devices, use restrictions
Observation: Pitcher in the handsink in the Bakery - removed - corrected on site.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Walk in cooler in the Kitchen at 48 degrees.
- 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: Ham Balls at 44 and 45 degrees, Pulled Pork at 52 degrees, that were cooked the day before - disposed of - corrected on site.
- Light bulbs, protective shielding
Observation: Missing light shield in the walk-in cooler in the Kitchen.
- Bare hand contact with ready to eat foods
Observation: Line Cook touching toast with bare hands - corrected on site.
- Storage and maintenance of wet and dry wiping cloths
Observation: Dry cloths laying on the counter in the Chinese area of the Kitchen - corrected on site.
|
10/20/2015 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation: No test strips to check Hot Water Sanitizing Dishmachine.
|
09/18/2014 | Physical Recheck |
| No violation noted during this evaluation. | 08/22/2014 | Follow Up LOC |
- Food storage - preventing contamination from the premises
Observation: Box of Cheese on the floor of the Cheese walk-in.
- Handwashing aides and devices, use restrictions
Observation: Kitchen Manager washing off thermometer and spoon in the hand wash sink - Corrected on site.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Rusty Meat Grinder in the Meat Department.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw Pork over Baked Beans in the Kitchen Walk-In Cooler - Corrected on Site.
- Test kit provided and used to measure sanitizing solution concentration
Observation: No heat sanitizing test strips to check dishmachine in Kitchen - Corrected on Site.
- Handwashing signage
Observation: No handwash sign at the hand sink in the Kitchen.
- Bare hand contact with ready to eat foods
Observation: Employee touching Toast with bare hands while preparing Breakfast in the Kitchen - 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: No thermometer in the Chinese reach-in cooler.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths laying on the counter in the Bakery.
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does not identify foods that are cooked to order.
|
08/21/2014 | Routine |
- Hand drying provided
Dirty Wire Whisk sitting in the handwash siink in the Kitchen - Corrected at time of inspection. No paper towels at the handsink in the Kitchen - Corrected at time of inspection
- Handwashing signage
No hand wash signs in the Kitchen, Produce Prep, and Deli.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Sliced Deli meat must be date marked the day that it is sliced and not mixed with meat that is sliced on a different day.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use - Several wiping cloths laying on the counter in the Chinese area - Corrected at time of inspection
- Food temperature measuring devices are provided and readily accessible
No thermometer in the Chinese prep cooler.
- Linens- cleaning and storage
Can opener needs cleaned in the Kitchen/Bakery area - Corrected at time of inspection. Ice scoop sitting on top of the ice machine in the back of the store - must be on a sanitized surface - REPEAT VIOLATION.
- Test kit provided and used to measure sanitizing solution concentration
No test strips to check hot water sanitizing dishmachines in the Kitchen and the Bakery.
- When to wash
While in the Women's restroom a female Hy-Vee Employee came in and used the restroom and left without washing her hands.
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener needs cleaned in the Kitchen/Bakery area - Corrected at time of inspection. Ice scoop sitting on top of the ice machine in the back of the store - must be on a sanitized surface - REPEAT VIOLATION.
- Using a handwashing sink- operation and maintenance
Dirty Wire Whisk sitting in the handwash siink in the Kitchen - Corrected at time of inspection. No paper towels at the handsink in the Kitchen - Corrected at time of inspection
- Food storage - preventing contamination from the premises
Boxes and buckets of food product sitting on the floor of the walk-in cooler and the walk-in freezer.
|
09/13/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Sliced Deli meat must be date marked the day that it is sliced and not mixed with meat that is sliced on a different day.
- Test kit provided and used to measure sanitizing solution concentration
No test strips to check hot water sanitizing dishmachines in the Kitchen and the Bakery.
- Using a handwashing sink- operation and maintenance
Dirty Wire Whisk sitting in the handwash siink in the Kitchen - Corrected at time of inspection. No paper towels at the handsink in the Kitchen - Corrected at time of inspection
- Linens- cleaning and storage
Can opener needs cleaned in the Kitchen/Bakery area - Corrected at time of inspection. Ice scoop sitting on top of the ice machine in the back of the store - must be on a sanitized surface - REPEAT VIOLATION.
- Hand drying provided
Dirty Wire Whisk sitting in the handwash siink in the Kitchen - Corrected at time of inspection. No paper towels at the handsink in the Kitchen - Corrected at time of inspection
- When to wash
While in the Women's restroom a female Hy-Vee Employee came in and used the restroom and left without washing her hands.
- equipment food contact surfaces and utensils clean to sight and touch.
Can opener needs cleaned in the Kitchen/Bakery area - Corrected at time of inspection. Ice scoop sitting on top of the ice machine in the back of the store - must be on a sanitized surface - REPEAT VIOLATION.
- Food storage - preventing contamination from the premises
Boxes and buckets of food product sitting on the floor of the walk-in cooler and the walk-in freezer.
- Handwashing signage
No hand wash signs in the Kitchen, Produce Prep, and Deli.
- Food temperature measuring devices are provided and readily accessible
No thermometer in the Chinese prep cooler.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use - Several wiping cloths laying on the counter in the Chinese area - Corrected at time of inspection
|
09/13/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
|
04/22/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
|
04/22/2013 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- 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
- Eating, drinking, or using tobacco
|
04/15/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
|
04/15/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
04/08/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- 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
|
04/08/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- 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
- Shellstock, maintaining identification
|
03/29/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
|
03/29/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- 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
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
03/28/2013 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
|
03/28/2013 | Routine |
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- 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
|
03/22/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
- 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
|
03/22/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- 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
|
03/09/2013 | Routine |
- Clean condition-hands and arms
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
|
03/09/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee, 2001 W Court Ave, Chariton, IA 50049 »