- Bare hand contact with ready to eat foods
Observation: Employees observed touching spinach for sandwiches and english muffins. They are now wearing gloves.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw tenderized meats and brats found over whole cuts. Meats were properly moved to the proper location. Corrected
- Using a handwashing sink- operation and maintenance
Observation: Handsink was blocked by rack in salad bar prep area - rack was moved.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: In the meat display do not store the raw meat over the twice baked potatoes. Meat was moved to the proper location. Also in the Chinese walk-in the carrots were found up against the box of raw chicken. The carrots were moved.
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01/21/2016 | Regular |
| No violation noted during this evaluation. | 03/13/2015 | Illness Complaint |
- Package integrity
Observation: Several large cans (chinese food) are severely dented. One type of baby formula is expired.
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12/30/2014 | Regular |
- Equipment and utensils-durability and strength
Observation: Replace gasket on freezer door (next to meat cooler).
- 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 needed in prep tables in Asian / sushi area.
- Outer openings are protected
Observation: Door where drivers enter - needs new weatherstripping to seal opening. Back door across from meat cooler needs to be sealed at bottom left corner.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Date mark pre-filled containers of sauce in walk-in cooler in Asian/Italian food area
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Carts blocking handsinks in produce and bakery area. Keep accessible at all times.
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06/20/2014 | Routine |
- Posting of a valid license
Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the cabinets under the salad bar. Corrected at time of inspection
- Bare hand contact with ready to eat foods
There is to be no barehands contact with ready-to-eat foods such as toast and cooked bacon. They will use tongs and gloves. Corrected at time of inspection.
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12/04/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In the grocery display do not store raw bacon over milk or raw tenderized meat over raw whole cuts to prevent against possible cross contamination. In walk-in do not store raw ground meat over raw whole cuts or raw meat over cooked hams. Corrected at time of inspection
- Food is properly labeled
Packaged "chef's choice" meals shall have ingredients on them. They are currently working on the labels. Corrected at time of inspection
- Frozen PHF/TCS foods are properly slacked and thawed
Do not thaw eel in standing water - thaw submerged under cold running water. Corrected at time of inspection
- equipment food contact surfaces and utensils clean to sight and touch.
Clean the bins used to hold the shaved ice for the seafood dept.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
The cooked pulled pork in the meat dept shall use only 7 days for datemarking. The La Chona crumbling cheese is a soft cheese and shall only have 7 days for datemarking. Both products have been redated. Corrected at time of inspection.
- Eating, drinking, or using tobacco
Employee observed chewing gum in meat dept. Corrected at time of inspection
- Posting of a valid license
Corrected at time of inspection
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12/04/2013 | Routine |
- Discharge from eyes, nose, and mouth
- 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
- 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
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
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06/21/2013 | Routine |
- Outer openings are protected
Light can be seen at bottom right corner of outer door by office behind bakery (near loading dock). Replace door sweep. Pest entry point.
- Roasts held at a temperature of 130°F or above
Cottage cheese and fruit at 44-48F on buffet. Needs to be at 41F or lower.
- equipment food contact surfaces and utensils clean to sight and touch.
Be sure to remove all stickers from pans and containers during washing.
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06/07/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Be sure to remove all stickers from pans and containers during washing.
- Roasts held at a temperature of 130°F or above
Cottage cheese and fruit at 44-48F on buffet. Needs to be at 41F or lower.
- Outer openings are protected
Light can be seen at bottom right corner of outer door by office behind bakery (near loading dock). Replace door sweep. Pest entry point.
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06/07/2013 | Routine |
Restaurant representatives - add corrected or new information about Hyvee Food Store, 2900 Devils Glen Rd, Bettendorf, IA 52722 »