- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Items in Chinese food display case out of temperature due to missing doors on the display case. Sesame chicken at 118 degrees and eggrolls at 110 degrees. Items were reheated to correct and doors were replaced on the unit.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground turkey stored above cheese in prep table cooler in kitchen. Turkey was placed on the bottom shelf to correct.
- Posting of a valid license
Observation: Current license for retail food not posted at the time of inspection.
- Bare hand contact with ready to eat foods
Observation: Employee removed buns from grill with bare hands. Employee put on gloves to correct.
- Foods are cooled using appropriate methods
Observation: Cooked, baked potatoes cooled while still wrapped in foil, disposed of at time of inspection.
- Safe, unadulterated, honestly presented
Observation: Kitchen employee observed rinsing peanut butter off of a hamburger patty in the handsink. Employee stated that he put peanut butter on the wrong patty. The patty was discarded to correct.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer in meat department triple sink tested over 500 parts per million. Sanitizer was remixed to correct.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:Deli slicers with visible food accumulation. Slicers were cleaned to correct.
- Separation from food, equipment, utensils, linens, and single service
Observation: Sanitizer buckets in kitchen stored on prep tables. Buckets were placed below the table to correct.
- 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:Cut tomatoes and lettuce resting on kitchen counter out of temperature control. Temperatures ranged from 53 to 56 degrees. Items were placed in cooling units to correct.
- Using a handwashing sink- operation and maintenance
Observation: Designated handwashing sink used by an employee to rinse off a hamburger patty.
- 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:Sausage gravy cooked at 11am stored in kitchen prep table to cool. Gravy was at 96 degrees during the inspection. Gravy was discarded and better cooling methods were discussed with employees.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw shell eggs stored over raw ground beef in walk-in cooler.
|
12/21/2015 | Regular |
| No violation noted during this evaluation. | 11/04/2014 | Follow Up LOC |
- 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: Cooked chicken 51 degrees, Cooked stuffing at 48.9 degrees, both in walk-in cooler in kitchen
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Partially cooked bacon in pan at 110 degrees.
- Disclosure of menu items offered or served raw or undercooked
Observation: Breakfast menu does not have consumer advisory posted.
|
10/22/2014 | Physical Recheck |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Cooked eggs in kitchen walk-in not disposed of after the seven day date marking had expired - disposed of at time of inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Handles on cabinet in meat department soiled.
- Storage of clean linens, single-service, and single use articles
Observation: Single use food containers stored not stored upside down. Spoons on salad bar not being stored with handles facing up.
- Outer openings are protected
Observation: Loading dock door can not close completely. Flies present in departments.
- Protecting food from environmental contamination
Observation: Juices from meat packaging dripping on to cardboard boxes stored underneath cutting boards in butcher shop.
- Disclosure of menu items offered or served raw or undercooked
Observation: No consumer advisory statement on breakfast menu board.
- Food storage - preventing contamination from the premises
Observation: Icings in bakery stored on the floor. Tomatoes and Potatoes stored on floor in produce walk-in. Kitchen: box of bell peppers on floor.
- When to wash
Observation: Dishwasher not washing hands after handling soiled dishes and then touching clean dishes.
- Miscellaneous sources of contamination
Observation: Scoop for dry goods being stored the handles making contact with food.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Soups on salad bar held at 125 degrees. Bacon stored on kitchen hot line at 107 degress.
- 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: Peppers, Carrots, Chicken, and Noodles stored at temperatures ranging from 45 degrees to 52 degrees in the reach-in cold table on the Chinese hot line. Shelled egg stored at ambient temperature on kitchen hot line. Goulash stored at 47 degrees in Restaurant walk-in. Chicken Lo Mein and Egg Sandwich in cooler stored at 44 degrees and 46 degrees respectively.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Chinese - rice scoops not washed and sanitized every four hours.
- Using a handwashing sink- operation and maintenance
Observation: Hand sink in bakery soiled.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths stored out side of sanitizer buckets in the kitchen and Chinese departments.
- Backflow protection
air gap, device standard, when required
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Floors behind and underneath equipment soiled in bakery
- Handwashing aides and devices, use restrictions
Observation: Bakery - dumping ice in hand sink.
|
10/08/2014 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment in coolers
- Laundry facilities
requirement, location, and use
- Outer openings are protected
Gaps under or around exterior door or windows
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
meats,cheeses,left overs, not dated
- Food storage containers identified with common name of food
Bulk food containers in kitchen not labeled with common name of contents
|
10/25/2013 | Routine |
- Outer openings are protected
Gaps under or around exterior door or windows
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment in coolers
- Food storage containers identified with common name of food
Bulk food containers in kitchen not labeled with common name of contents
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
meats,cheeses,left overs, not dated
- Laundry facilities
requirement, location, and use
|
10/25/2013 | Routine |
- Cleaning of cooking and baking equipment
Microwave in bakery needs cleaned
- Outer openings are protected
Gaps under or around exterior door or windows
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked and ready to eat foods not dated in coolers
|
04/26/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment
- Outer openings are protected
Gaps under or around exterior door or windows
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked and ready to eat foods not dated in coolers
- Cleaning of cooking and baking equipment
Microwave in bakery needs cleaned
|
04/26/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee, 910 N Jefferson, Indianola, IA 50125 »