- Shellstock, maintaining identification
Observation: MEAT: Oysters tags stored in a small container all mix together, tags not dated with the last sale. Inspector explained to the PIC the order it required for record keeping
- Shucked shellfish, packaging and identification
Observation:MEAT: Oysters prepackage for retail sale with inadequate labels. Information given today to correct
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: PRODUCE and MEAT: floors in the cooler with static water, produce floor with a black substance on the surface.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: KITCHEN, walk in cooler several items without dates, cooked turkey, corn, pasta, beans, ground meat, chicken, stuffing, lasagna. A discussion with the manager on date marking was made. Items dated to correct
- Customer self service operations are monitored by food employees
suitable utensils are provided or dispensing methods that protect the food are used
- Duties of PIC
Observation: KITCHEN: Bare hand contact, date marking , cold hold , hot hold violations today. SALAD BAR:food on the counters, trays wet.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:KITCHEN:Walk in cooler, raw chicken stored in the same rack as cooked foods. Removed to correct.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: KITCHEN, prep tables not cleaned at a frequency of every 4 hours.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:KITCHEN, prep tables not clean with sanitize solution.
- Sanitization methods - hot water, chemical
Observation: KITCHEN, Sanitize containers without chemical solution.
- Bare hand contact with ready to eat foods
Observation:KITCHEN: employees preparing toast with bare hands. Gloves are available in the kitchen. Employee placed gloves on once instructed.
- Untreated eggs stored in 45°F ambient air temperature
Observation:KITCHEN, raw shell eggs on the counter, outside temperature control ambient temperature in the kitchen of 76. Item placed in the cooler to correct
- Outer openings are protected
Observation:STORAGE: gaps under the loading doors.
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12/17/2015 | Regular |
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