- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer in kitchen display cooler not accessible.
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with cooked bacon. Employee was instructed by inspector to discard.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Build up on floors in kitchen and bakery area.
- Duties of PIC
Observation: Person in charge not ensuring proper food safety measures are being conducted in the establishment. This includes bare hand contact with ready to eat foods, cooling of foods, date marking and cross contamination.
- Disclosure of menu items offered or served raw or undercooked
Observation: No disclosure of menu items by asterisking foods that are cooked to order.
- In-use utensils, between-use storage
Observation:Observed handles stored in food.
- Cutting surfaces maintained
Observation: Cutting board in bakery not smooth and easily cleanable.
- Food is properly labeled
Observation: Packaged green beans that are packaged in the food establishment not labeled as required by law.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
Observation:Thermometer in kitchen display cooler and meat storage cooler not accurate.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various potentially hazardous foods held longer than 24 hours not date marked.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw ground pork stored above ready to eat foods in customer reach in cooler. Manager moved meat to bottom shelf during inspection. Corrected.
- Food storage containers identified with common name of food
Observation: Various working food containers not labeled with common name of food.
- 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 watermelon in customer shelf temped at 45 degrees. Supervisor states he will remove watermelon from shelf.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Cappuccino machine, pop machine ice chute, meat tenderizer not clean to sight.
- Outer openings are protected
Observation: Observed light coming through back storage doors.
- Separation from food, equipment, utensils, linens, and single service
Observation: Lighter fluid stored above food in customer service aisle.
- Foods are cooled using appropriate methods
Observation: Upon discussion with employee, food are being cooled at room temperature.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Various raw meats of different species next to each other with no barrier.
- Using a handwashing sink- operation and maintenance
Observation: Observed food in kitchen hand sink. Equipment blocks hand washing sink in produce prep room.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Build up on storage bins in kitchen.
|
10/21/2015 | Regular |
- Posting of a valid license
Observation: Outdated inspection posted.
- Posting inspection reports
Observation: Most recent inspection not posted.
- 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: Pizza on hot hold temped between 120-127*. Pizzas were voluntarily discarded during inspection. Corrected.
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03/27/2015 | Regular |
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
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08/05/2013 | Routine |
- Food temperature measuring devices are provided and readily accessible
Observed no thermometers provided in front customer reach in coolers.
- Manual warewashing sinks requirements
Observed no 3 compartment sink in the establishment to wash, rinse and sanitize utensils.
- Handwashing sinks-Numbers, capacities, location, and placement
Observed the hand wash sink also being used as the wash, rinse and sanitize sink.
- Handwashing signage
Observed no hand wash sign at the hand sink.
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06/06/2013 | Routine |
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