- Storage and maintenance of wet and dry wiping cloths
Observation: Wet cloths laying on the table in kitchen. New cloths were put in new bucket of sanitizer. This was also marked on report dated 7-15-15.
- Foods are cooled using appropriate methods
Observation: Gravy in kitchen cooler was in metal soup pan with cling wrap on top. Cling wrap was sucked in and moisture was on the inside. Gravy was thrown out and employees were trained on proper cooling of hot product.
- Equipment location, installation, repair, and adjustment
Observation: Microwave in Bakery has a broken handle and no dial. Pliers have to be used to turn the timer. Machine can not be properly cleaned in the condition that it is in.
- Equipment and utensils are adequately rinsed after washing
Observation: Deli and Produce are not filling the middle sink for rinse step, They are hosing them off. All 3 sink must be filled for proper washing.
- Light intensity
Observation: Lights in Deli wall meat unit are not working. Necessary light requirement is not met.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Vents in exhaust system in kitchen have grease build up. These will be taken to wash area. Also build up of dust on walk in cooler fan, walls and ceiling. These are to be free of debris.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floor tiles are missing in the Dish wash room. Rust spots on meat cooler by self. Cupboards in meat department are chipped. All surfaces need to be smooth and easily cleanable for proper cleaning.
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01/15/2016 | Regular |
| No violation noted during this evaluation. | 07/23/2015 | Physical Recheck |
- Foods are cooled using appropriate methods
Observation:Rotisserie chickens are being piled up on a shelf with the lids on. Remove the lid and cool in a single row not piled up.
- Posting inspection reports
Observation: Last inspection is not posted.
- Storage and maintenance of wet and dry wiping cloths
Observation: Cloths in kitchen and bakery to be stored in sanitizer when not in use.
- 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: Rotisserie chickens are being piled up on a shelf with the lids on. Remove the lid and cool in a single row not piled up.
- Bare hand contact with ready to eat foods
Observation: Picking up toast without gloves.
- Physical facilities maintained in good repair
Observation: Cleaning needed in kitchen freezer, small cooler and under equipment.
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07/15/2015 | Regular |
- Light intensity
Observation: 3 burned out bulbs in Deli case.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Cleaning needed under chicken oven. Bakery floors and corners also need cleaning.
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01/07/2015 | Regular |
- Light bulbs, protective shielding
Observation:Shield lights in freezer section.
- Light intensity
Observation: Burned out bulbs in freezer section.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Under equipment and general floor and baseboards in Bakery. Kitchen baseboards also need cleaning.
- Multiuse food contact surfaces are cleanable
Observation: Duct tape to hold together 2 glass windows in meat department. These are not cleanable and can be dangerous. Will check with other stores to replace this month.
- Plumbing system maintained in good repair
Observation:Checking on drain in produce for clogged drain. Floor of tall refrigerator by mixer in bakery has water build up on the bottom.
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07/02/2014 | Routine |
- Material characteristics of non-food contact surfaces
New island ordered for the deli. Bare wood in kitchen and deli will be fixed by end of year.
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12/04/2013 | Routine |
- Material characteristics of non-food contact surfaces
New island ordered for the deli. Bare wood in kitchen and deli will be fixed by end of year.
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12/04/2013 | Routine |
- Food storage - preventing contamination from the premises
Backroom bakery/kitchen.
- Plumbing system repaired according to law
faucet in kitchen still leaks. 3 compartment sink not chaulked. Mold on the walls. Leak undersink. Also leak in bakery cooler (slime on the floor).
- Material characteristics of non-food contact surfaces
Bare wood in deli. Cabinet doors are falling off cabinets in deli and meat dept.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
fans in kitchen walk in andmeat cooler are full of dusr.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Under equipment in Bakery and Kitchen have heavy build up. Serious cleaning needed in both departments. Wall by handwash sink in meat department needs cleaning.
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10/03/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Plumbing system repaired according to law
- Material characteristics of non-food contact surfaces
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Food storage - preventing contamination from the premises
|
10/03/2013 | Routine |
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- 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
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06/21/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- 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
- Clean condition-hands and arms
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06/21/2013 | Routine |
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Designated areas for employees
use of designated areas by employees
- Cleanability of floors, walls, and ceilings
- Light bulbs, protective shielding
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
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05/23/2013 | Routine |
- Light bulbs, protective shielding
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Cleanability of floors, walls, and ceilings
- Written procedures prepared in advance and made available to the regulatory authority that specify methods of compliance
Outdated infant formula Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
|
05/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee, 1250 N Lake Ave, Storm Lake, IA 50588 »