HY-VEE LAWRENCE #2 STORE 1379, 4000 W 6TH STREET, LAWRENCE, KS - Restaurant inspection findings and violations

Business Info

Name: HY-VEE LAWRENCE #2 STORE 1379
Type: Restaurant
Address: 4000 W 6TH STREET, LAWRENCE, KS 66049
Phone: 785-832-9449
Total inspections: 1
Last inspection: Jan 20, 2016

Restaurant representatives - add corrected or new information about HY-VEE LAWRENCE #2 STORE 1379, 4000 W 6TH STREET, LAWRENCE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
5-202.14 - --The atmospheric Vacuum breaker (AVB) on the mop sink in the dish area leaks when the water is turned on. There is a hose attached to the faucet and the hose is laying in the basin of the sink and below the flood rim level. COS. Hose was removed from faucet. KDA_3_30211A1b - --Located in the meat WIC, there was one package of raw bacon sitting on the shelf above 1 case of RTE cooked pork roast. COS. Bacon was moved. Located in the dairy WIC, there was one dozen raw shell eggs sitting on top of 1 case of RTE granola. COS. Eggs were moved. Located in the breakfast make table, there was one pan of raw eggs sitting beside and behind 1 pan of RTE ham and 1 pan of RTE onions. If the eggs were scooped there is potential to dribble all over the ham and onions. COS. Eggs were moved. KDA_3_30511A1 - --Located in the back storage area there were 3 cases of lemonade mix sitting on the floor. COS. Items were moved. Located in the bakery department there were 3 cases of cakes sitting on the floor. COS. Items were moved. KDA_3_40111A3 - --Located in the kitchen cooking area, there were 10 whole cooked chickens that were pulled from the oven and being placed in the storage containers and were at a temperature of 147F, 159F, 155F. COS. Chickens were placed back in the oven to be cooked to a temperature of 165F or above. Educated staff. Used containers were placed in trash cans. KDA_3_50116A1 - --Located on the soup bar, the chicken soup was being held at 133F and the broccoli cheese soup was being held at 127F. PIC said they do not have a way to reheat the soups. COS. PIC chose to place soups in trash. KDA_3_50116A2 - --Located in the Chinese cooking area, there were 2 pans of chicken in the RIC that were being held at 44.8F. PIC said the chicken had only been in the RIC for 90 minutes. COS. Chicken was placed in the freezer for a quick chill and the RIC will not be used until it is checked out. KDA_3_50118A2 - --Located in the kitchen cooking area there was one open gallon of milk with no open date. PIC said it was open on Monday, January 18. COS. Milk was dated. Educated staff. KDA_3_60211B1 - --Located at the self-serve donut station there were not any ingredient labels or ingredient notebook for the consumers to view. COS. PIC made a new set of labels and placed at the donut station. KDA_4_20211A2 - --The plastic ice chute hopper is broken and cracked. COS. Item was placed in trash can. There were 5 plastic broken pans and lids on the shelf for clean dishes. COS. Items were placed in trash can. The mixer beater whisk is broken and there are 3 prongs sticking out. KDA_4_60111C - --The table mounted can opener and base in the kitchen area have an accumulation of dried food debris. The WIC door and gaskets of the bakery have an accumulation of sticky debris. The cabinets and drawers in the bakery have an accumulation of sticky debris and dried food. The 4 large ingredient bins with lids in the bakery have an accumulation of dried food debris on the lids and exterior. The big mixer and the bread slicer in the bakery have an accumulation of dried food debris on the exterior areas. The display units in the bakery have an accumulation of dried food debris on the bottom. KDA_4_60211E4 - --Both ice chutes at the self-serve soda machine have visible pink mold on the ice contact surface. KDA_4_90311A - --Located in the back storage area there were 7 cases of single use cups, lids, and straws sitting on the floor under the racks. COS. Items were moved. KDA_4_90311B - --Located in the dish area on the rack for clean dishes, there were 6 pans that were stacked together and wet. COS. Pans were washed. Educated staff. KDA_5_20515B - --The atmospheric Vacuum breaker AVB leaks when the water is turned on, at the mop sink faucet in the back storage area. The hand sink faucet in the produce preparation cooler has a constant drip. KDA_6_20215A3 - --The back doors for semi unloading have a large gap in the bottom that is more than 1 inch. KDA_6_50111 - --The ceiling in the meat WIC is peeling off KDA_6_50112A - --The floors in the dairy WIC and the bakery WIC have an accumulation of dirt debris and trash under the shelving units. The ceiling and top of the vent hood in the dish washing area have an accumulation of lent debris. KDA_7_20111A - --Located in the bakery department there was one spray bottle of sanitizer and one wiping cloth bucket of sanitizer sitting beside 5 rolls of single use paper towels. PIC said towels are used for food preparation. COS. Chemicals were moved. KDA_7_30111B - --Located on the retail shelving there were 25 packages of wet alcohol wipes sitting on the shelf above 10 packages of single use napkins and 10 packages of single use forks. COS. Chemicals were moved. Located on the retail shelving there were 20 bottles of laundry soap sitting on the shelf above 20 packages of single use plates. COS. Chemicals were moved. Located in the retail area by the cashiers there were 5 packages of Clorox wipes sitting on the shelf above 20 packages of candy bars. COS. Chemicals were moved. Located in the retail area in the back room, there were 2 cans of WD40 cleaner and 1 case of glass cleaner sitting on the shelf above 10 packages of single use towels. COS. Chemicals were moved. KDA_Defacto - --3vat sink in meat department uses QT sanitizer. QT sanitizer solution was 400ppm. The kitchen uses hot water dish machine for sanitizer. Hot water surface temperature was 163.8F --Critical (Critical)	01/20/2016	20	Regular	Out

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_40111A3 - Cooking Raw Animal Foods-165�°F for 15 seconds (poultry, wild game, stuffed raw animal foods) Raw animal FOODS and FOODS containing raw animal FOODS, shall be cooked to heat all parts of the FOOD to 74�°C (165�°F) or above for 15 seconds for POULTRY, BALUTS, wild GAME ANIMALS, stuffed FISH, stuffed MEAT, stuffed pasta, stuffed POULTRY, stuffed RATITES, or stuffing containing FISH, MEAT, POULTRY, or RATITES.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_3_60211B1 - Label information (packaged in establishment - Common Name) Label information shall include the common name of the FOOD, or absent a common name, an adequately descriptive identity statement.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_30111B - Retail Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and single-use ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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HY-VEE LAWRENCE #2 STORE 1379, 4000 W 6TH STREET, LAWRENCE, KS - Restaurant inspection findings and violations

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