- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Mop sink in rear Chinese prep area requires a more thorough cleaning.
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12/11/2014 | Physical Recheck |
- Raw fruits and vegetables washed before cutting, combining with other ingredients, cooked, served, or offered for human consumption in a ready to eat form
Observation: washing celery and grapes while in bags used for transportation in veggie wash sink.
- Food on display is protected from contamination by consumers
Observation: Sampling done for public and open top platters and open top containers. Provide sneeze protection to protect food from contamination with a lid or sneeze guard.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Mop sink Chinese/Italian prep area requires better organization and cleaning.
- 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 hard boiled eggs when opened. Also assigning a date mark longer than seven days (12) which are smoked in house.
- Equipment location, installation, repair, and adjustment
Observation: Air shield on upright deli cooler has been made non removable preventing cleaning of air vents which are blocked in mush of the surface area.
- 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: Meat case in Italian running warm Head cheese 51.9 degrees, salami 51.9 degrees. prosciutto 52.3 degrees. Discard all out of temperature meats after taking temperatures. Have refrigerator serviced. Unit will be rechecked 11/24/14.
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11/20/2014 | Regular |
- Eating, drinking, or using tobacco
- 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
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
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10/31/2013 | Routine |
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
- 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
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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10/31/2013 | Routine |
- Food storage containers identified with common name of food
Bulk rice bin in chinese prep area. Cut mixed mellon on retail shelf not listing ingredients.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Ham and cheese flat bread in kitchen walk-in cooler dated 09/13/13 on 10?14/13. Maximum shelf life is 7 days.Cashew chicken salad dated 10/06/13 on 10/14/13. Corrected at time of inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Prime rib,cooked and cooled pork loin in walk in refrigerator heald refrigerated greater than 24 hours not date marked in kitchen walk-in. Chicken salad not dated as to when prepped (kitchen). Deli ham opened in meat department opened and undated. Opened shredded cheddar cheese and asiago cheese in bakery opened and undated. Feta cheese, 4 bean salad, and pea salad opened undated. Corrected at inspection.
- Cleanability of floors, walls, and ceilings
Horizontal run of conduit along floor in bakery creating a hard to clean floor.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Plumbing system repaired according to law
Non critcal preperly scree drain in bakery by drain near dishwasher.
- Laundry facilities
requirement, location, and use
- Material characteristics of non-food contact surfaces
Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Food is properly labeled
Bulk rice bin in chinese prep area. Cut mixed mellon on retail shelf not listing ingredients.
- equipment food contact surfaces and utensils clean to sight and touch.
Inside of ice maker in kitchen requires a more thorough cleaning. --Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Food shall be obtained from sources that comply with law
Ham and cheese flat bread in kitchen walk-in cooler dated 09/13/13 on 10?14/13. Maximum shelf life is 7 days.Cashew chicken salad dated 10/06/13 on 10/14/13. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
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10/14/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance. --Inside of ice maker in kitchen requires a more thorough cleaning.
- Food is properly labeled
Bulk rice bin in chinese prep area. Cut mixed mellon on retail shelf not listing ingredients.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Ham and cheese flat bread in kitchen walk-in cooler dated 09/13/13 on 10?14/13. Maximum shelf life is 7 days.Cashew chicken salad dated 10/06/13 on 10/14/13. Corrected at time of inspection
- Material characteristics of non-food contact surfaces
Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Prime rib,cooked and cooled pork loin in walk in refrigerator heald refrigerated greater than 24 hours not date marked in kitchen walk-in. Chicken salad not dated as to when prepped (kitchen). Deli ham opened in meat department opened and undated. Opened shredded cheddar cheese and asiago cheese in bakery opened and undated. Feta cheese, 4 bean salad, and pea salad opened undated. Corrected at inspection.
- Designated areas for employees
use of designated areas by employees
- Food shall be obtained from sources that comply with law
Ham and cheese flat bread in kitchen walk-in cooler dated 09/13/13 on 10?14/13. Maximum shelf life is 7 days.Cashew chicken salad dated 10/06/13 on 10/14/13. Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- Plumbing system repaired according to law
Non critcal preperly scree drain in bakery by drain near dishwasher.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Cleanability of floors, walls, and ceilings
Horizontal run of conduit along floor in bakery creating a hard to clean floor.
- Food storage containers identified with common name of food
Bulk rice bin in chinese prep area. Cut mixed mellon on retail shelf not listing ingredients.
|
10/14/2013 | Routine |
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Cleanability of floors, walls, and ceilings
Horizontal run of conduit along floor in bakery creating a hard to clean floor.
- Food shall be obtained from sources that comply with law
Ham and cheese flat bread in kitchen walk-in cooler dated 09/13/13 on 10?14/13. Maximum shelf life is 7 days.Cashew chicken salad dated 10/06/13 on 10/14/13. Corrected at time of inspection
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
Inside of ice maker in kitchen requires a more thorough cleaning. --Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Designated areas for employees
use of designated areas by employees
- Material characteristics of non-food contact surfaces
Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Prime rib,cooked and cooled pork loin in walk in refrigerator heald refrigerated greater than 24 hours not date marked in kitchen walk-in. Chicken salad not dated as to when prepped (kitchen). Deli ham opened in meat department opened and undated. Opened shredded cheddar cheese and asiago cheese in bakery opened and undated. Feta cheese, 4 bean salad, and pea salad opened undated. Corrected at inspection.
- Food is properly labeled
Bulk rice bin in chinese prep area. Cut mixed mellon on retail shelf not listing ingredients.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Ham and cheese flat bread in kitchen walk-in cooler dated 09/13/13 on 10?14/13. Maximum shelf life is 7 days.Cashew chicken salad dated 10/06/13 on 10/14/13. Corrected at time of inspection
- Food storage containers identified with common name of food
Bulk rice bin in chinese prep area. Cut mixed mellon on retail shelf not listing ingredients.
- Plumbing system repaired according to law
Non critcal preperly scree drain in bakery by drain near dishwasher.
|
10/14/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Prime rib,cooked and cooled pork loin in walk in refrigerator heald refrigerated greater than 24 hours not date marked in kitchen walk-in. Chicken salad not dated as to when prepped (kitchen). Deli ham opened in meat department opened and undated. Opened shredded cheddar cheese and asiago cheese in bakery opened and undated. Feta cheese, 4 bean salad, and pea salad opened undated. Corrected at inspection.
- Storage and maintenance of wet and dry wiping cloths
Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Food is properly labeled
Bulk rice bin in chinese prep area. Cut mixed mellon on retail shelf not listing ingredients.
- Laundry facilities
requirement, location, and use
- equipment food contact surfaces and utensils clean to sight and touch.
Inside of ice maker in kitchen requires a more thorough cleaning. --Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Food shall be obtained from sources that comply with law
Ham and cheese flat bread in kitchen walk-in cooler dated 09/13/13 on 10?14/13. Maximum shelf life is 7 days.Cashew chicken salad dated 10/06/13 on 10/14/13. Corrected at time of inspection
- Food storage containers identified with common name of food
Bulk rice bin in chinese prep area. Cut mixed mellon on retail shelf not listing ingredients.
- Material characteristics of non-food contact surfaces
Wiping cloths not maintained in sanitizer between use kitchen. Use of cardboard on rear shelf chinese prep area. Caulk on edge of dish feed is deteriored and filthy and requires maintenance.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Ham and cheese flat bread in kitchen walk-in cooler dated 09/13/13 on 10?14/13. Maximum shelf life is 7 days.Cashew chicken salad dated 10/06/13 on 10/14/13. Corrected at time of inspection
- Designated areas for employees
use of designated areas by employees
- Plumbing system repaired according to law
Non critcal preperly scree drain in bakery by drain near dishwasher.
- Cleanability of floors, walls, and ceilings
Horizontal run of conduit along floor in bakery creating a hard to clean floor.
|
10/14/2013 | Routine |
- Shellstock, maintaining identification
- 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
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
07/03/2013 | Routine |
- Shellstock, maintaining identification
- 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
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
|
07/03/2013 | Routine |
- Shellstock, maintaining identification
- 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
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
|
07/03/2013 | Routine |
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
|
07/03/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Preventing contamination from equipment, utensils, and linens
|
04/24/2013 | Routine |
- Preventing contamination from equipment, utensils, and linens
- Eating, drinking, or using tobacco
- Discharge from eyes, nose, and mouth
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/24/2013 | Routine |
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Shellstock, maintaining identification
- Preventing contamination from equipment, utensils, and linens
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
|
04/24/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Preventing contamination from equipment, utensils, and linens
- Clean condition-hands and arms
- Shellstock, maintaining identification
|
04/24/2013 | Routine |
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Feta cheese opened in walk in refrigerator dated 03/28/13. Maximum shelf life is 7 days when opened.
- Storage and maintenance of wet and dry wiping cloths
Surfaces in bakery and outsides of equipment requires a more thorough cleaning. Top of warewasher in kitchen requires a more thorough cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Brie cheese sliced in house and repackaged given a nine day outdate. Maximum shelf life is 7 days.
- equipment food contact surfaces and utensils clean to sight and touch.
Surfaces in bakery and outsides of equipment requires a more thorough cleaning. Top of warewasher in kitchen requires a more thorough cleaning.
- Handwashing cleanser, availability
Handsoap dispenser in Chinese kitchen prep area broken.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Storage of paper plates on floor Hy-Vee kitchen. Placement of soiled wares in clean bakers drawer with other utensils (non critical).
- Food on display is protected from contamination by consumers
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Different types of molluscan shellfish on display may comminle juices do to slope and display above each of three seperate species in seafood case.
- Linens- cleaning and storage
Storage of paper plates on floor Hy-Vee kitchen. Placement of soiled wares in clean bakers drawer with other utensils (non critical).
|
04/17/2013 | Routine |
- equipment food contact surfaces and utensils clean to sight and touch.
Surfaces in bakery and outsides of equipment requires a more thorough cleaning. Top of warewasher in kitchen requires a more thorough cleaning.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Feta cheese opened in walk in refrigerator dated 03/28/13 on 04/17/13. aximum shelf life upon opening is 7 days.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Different types of molluscan shellfish on display may comminle juices do to slope and display above each of three seperate species in seafood case.
- Storage and maintenance of wet and dry wiping cloths
Surfaces in bakery and outsides of equipment requires a more thorough cleaning. Top of warewasher in kitchen requires a more thorough cleaning.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Brie cheese sliced in house and repackaged given a nine day outdate. Maximum shelf life is 7 days.
- Food on display is protected from contamination by consumers
- Handwashing cleanser, availability
Handsoap dispenser in Chinese kitchen prep area broken.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Storage of paper plates on floor Hy-Vee kitchen.
- Linens- cleaning and storage
Storage of paper plates on floor Hy-Vee kitchen.
|
04/17/2013 | Routine |
- Linens- cleaning and storage
Storage of paper plates on floor Hy-Vee kitchen. Placement of soiled wares in clean bakers drawer with other utensils (non critical).
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Feta cheese opened in walk in refrigerator dated 03/28/13. Maximum shelf life is 7 days when opened.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Storage of paper plates on floor Hy-Vee kitchen. Placement of soiled wares in clean bakers drawer with other utensils (non critical).
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Different types of molluscan shellfish on display may comminle juices do to slope and display above each of three seperate species in seafood case.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Brie cheese sliced in house and repackaged given a nine day outdate. Maximum shelf life is 7 days.
- Storage and maintenance of wet and dry wiping cloths
Surfaces in bakery and outsides of equipment requires a more thorough cleaning. Top of warewasher in kitchen requires a more thorough cleaning.
- Handwashing cleanser, availability
Handsoap dispenser in Chinese kitchen prep area broken.
- equipment food contact surfaces and utensils clean to sight and touch.
Surfaces in bakery and outsides of equipment requires a more thorough cleaning. Top of warewasher in kitchen requires a more thorough cleaning.
- Food on display is protected from contamination by consumers
|
04/17/2013 | Routine |
- Linens- cleaning and storage
Storage of paper plates on floor Hy-Vee kitchen.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Brie cheese sliced in house and repackaged given a nine day outdate. Maximum shelf life is 7 days.
- equipment food contact surfaces and utensils clean to sight and touch.
Surfaces in bakery and outsides of equipment requires a more thorough cleaning. Top of warewasher in kitchen requires a more thorough cleaning.
- Storage and maintenance of wet and dry wiping cloths
Surfaces in bakery and outsides of equipment requires a more thorough cleaning. Top of warewasher in kitchen requires a more thorough cleaning.
- Food on display is protected from contamination by consumers
- Cleaning frequency of food contact surfaces (PHF/TCS)
Storage of paper plates on floor Hy-Vee kitchen.
- Handwashing cleanser, availability
Handsoap dispenser in Chinese kitchen prep area broken.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Different types of molluscan shellfish on display may comminle juices do to slope and display above each of three seperate species in seafood case.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Feta cheese opened in walk in refrigerator dated 03/28/13 on 04/17/13. aximum shelf life upon opening is 7 days.
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04/17/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee #2, 2395 Nw Arterial, Dubuque, IA 52002 »