| No violation noted during this evaluation. | 02/22/2016 | Other |
- Indoor and outdoor surfaces
Observation: Hole in base of wall under produce prep sink in produce prep cooler.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Vents in pizza walk in cooler in kitchen area were covered in dust.
- Handwashing cleanser, availability
Observation: No handwashing cleanser available at handsink nearest ice bin in market cafe bar area. Handsoap brought to sink during inspection.
- 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: No thermometer provided in mini cooler at beverage station in market cafe.
- Storage and maintenance of wet and dry wiping cloths
Observation: 1) Wiping cloth being used as bar mat in chinese food area. 2) Wiping cloth being stored on counter top in chinese food area. 3) Wet wiping cloths being stored in empty bucket in produce prep area.
- Disclosure of menu items offered or served raw or undercooked
Observation: Packaged sushi self serve case does not disclose which items are served raw. Front of case has reminder statement. New labels were prepared during inspection.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: 1) Pop gun nozzle at market cafe bar area was soiled with significant mold build up. Cleaned during inspection.
- Foods are cooled using appropriate methods
Observation: Cooked beef and chicken being cooled at room temperature in large bowls in chinese food area. Cooked beef temped at 120*F and cooked chicken at 90*F. Items were placed in freezer during inspection and employee was educated on proper cooling procedures.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer concentration measured too low at bar sink in market cafe area. New solution was prepared during inspection.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: 1) Pizza walk in freezer floor was soiled with food debris. 2) Reach in freezer in bakery was soiled with food debris. 3) Dry aged beef cooler in butcher shop area was soiled with food debris.
- Equipment and utensils are adequately rinsed after washing
Observation: Observed employee in butcher shop area washing and then immediately sanitizing utensils/equipment in three compartment sink. Stopped employee and educated on wash/rinse/sanitize procedure. Manager also stated more training would be completed with staff on procedure.
- Hand drying provided
Observation: No hand drying available at handwashing sink nearest ice bin in market cafe bar area. Paper towels were brought to sink during inspection.
- Cutting surfaces maintained
Observation: Cutting boards in kitchen salad area for market cafe are soiled and grooved.
|
12/18/2015 | Regular |
| No violation noted during this evaluation. | 04/14/2015 | Non Illness Complaint |
- Disclosure of menu items offered or served raw or undercooked
Observation: Disclosure of menu items that may be served under-cooked or raw must be added to the menu. Must add at next menu revision.
|
11/06/2014 | Physical Recheck |
- Handwashing cleanser, availability
Observation: Hand soap not provided at bar hand sink (sever side).
- Disclosure of menu items offered or served raw or undercooked
Observation: Menu does have the consumer advisory, but does not have the disclosure of what items may be served undercooked or raw. Given handout.
- Plumbing
materials, design, construction and installation
- Cleanability of floors, walls, and ceilings
Observation: Finish cove base in server area by the coke machine and bar area, and grout around the floor sinks @ bar area.
- Equipment location, installation, repair, and adjustment
Observation: Meat handle needs replaced on the Hobart slicer.
- Food storage - preventing contamination from the premises
Observation: Need ice bin cover for the bar area and a splash guard for the pass-thru hand sink.
- Material characteristics of non-food contact surfaces
Observation: The following areas are not smooth, easily cleanable, and non absorbent: bare wood under bar top, condensate line in the walk in freezer and cooler, grout under the hand sink by juice machine, cleanout cover in non-open bathrooms, packing tape from stainless steel in bar area,
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Non-open bathrooms do not have hot water provided at least 100*F.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: Hand sink in the bar area (pass through) must be moved to server side.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Clean the salad bar and the bar cooler (black bottle cooler) gaskets.
- Outer openings are protected
Observation: Beverage lines in server area and bar area (restaurant) are not sealed. Coke must fill in underground lines.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Stand mixer must be cleaned (especially crack and crevices).
- Hand drying provided
Observation: Disposable method of hand drying not available to server side.
|
10/30/2014 | Pre Opening |
| No violation noted during this evaluation. | 09/22/2014 | Physical Recheck |
- Safe, unadulterated, honestly presented
Observation: Food in produce area and the Health Market has been compromised by construction material. All food that has been adulterated has been removed and either discarded, put on embargo, or properly cleaned. Only products that are in metal or glass containers may be salvaged.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces in the Produce and Health Market areas have become soiled with construction material.
- Duties of PIC
Observation: Employees were not visibly checking food to make sure that they are being protected from contamination during construction. It is the responsibility of the person in charge to make sure that proper measures are being taken to prevent contamination.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Food contact surfaces in the Produce and Health Market areas have become soiled by construction material.
|
09/18/2014 | Non Illness Complaint |
- Cleanability of floors, walls, and ceilings
Observation: Cover for condensate line in the meat dept. walk in cooler has not been installed, and the escutcheon covers for utility lines also have not been installed. Covers are on order currently and both will be installed before next visit.
|
09/08/2014 | Pre Opening |
- Cleanability of floors, walls, and ceilings
Observation: Cover for condensate line in the meat dept walk in cooler, and escutcheon covers for service lines coming out of wall.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fan covers in walk in cooler (meat dept) are dusty.
- Plumbing system repaired according to law
Observation: Condensate line for the meat dept. walk in cooler (left unit) is disconnected and draining.
- Plumbing
materials, design, construction and installation
- Light bulbs, protective shielding
Observation: Light shield in meat dept walk in cooler is broken.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Bakery ovens, proofer, and racks still need to be cleaned.
|
09/02/2014 | Physical Recheck |
- Hand drying provided
Observation: Disposable method of hand drying not available in seafood area and meat dept.
- Miscellaneous sources of contamination
Observation: Plastic trays in the meat dept. were too close to the 3 hole sink and has splatter from warewashing. Trays were moved.
- Cleanability of floors, walls, and ceilings
Observation: Electrical conduit hanging on the floor below grill, tile floor and wall in meat area by grinder are uneven and broken, cover for condensate line in meat dept walk in cooler, and escutcheon covers are not installed for all lines coming out of wall.
- Food storage - preventing contamination from the premises
Observation: Shelving in the seafood walk in freezer was not 6 inches off the floor.
- Plumbing system repaired according to law
Observation: Condensate line for the meat dept. walk in cooler (left unit) is disconnected and draining into a bus tub.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
Observation: Fan covers in walk in cooler (meat dept) are dusty.
- Safe, unadulterated, honestly presented
Observation: Cheese wheels, chips, etc. were observed in front of bakery area with construction material on them. Products were discarded at time of inspection.
- Handwashing signage
Observation: Hand washing sign not posted in the meat and seafood areas.
- Light bulbs, protective shielding
Observation: Light shield in meat dept walk in cooler has broken.
- Handwashing cleanser, availability
Observation: Hand soap not available in seafood area.
- Premises maintained free of insects, rodents, and other pests
The presence of insects rodents, and other pests are controlled as required
- 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 melons were observed on ice @ 64*F on top and 39*F on bottom (touching ice). Melons were voluntarily discarded.
- Physical facilities maintained in good repair
Observation: Ceiling tiles and tracks above the meat case have not been installed.
- Design and construction of equipment including
hot oil filtering equipment, can openers, non-food contact surfaces, kick plates, ventilation hood systems filters, bearings and gear boxes, and condenser units
- Material characteristics of non-food contact surfaces
Observation: The following areas are not smooth, easily cleanable, and nonabsorbent: exposed wood in the seafood freezer floor, cardboard on shelves (seafood freezer and meat walk in), cover for the shrink wrap heater, and wood bakery table.
- Plumbing
materials, design, construction and installation
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Bakery ovens, Proofer, and baking racks have all become soiled.
|
08/27/2014 | Pre Opening |
- Cleanability of floors, walls, and ceilings
Observation: Electrical conduit under ice bin must be raised to allow floor to be cleanable.
- Backflow protection
air gap, device standard, when required
- Plumbing
materials, design, construction and installation
|
06/11/2014 | Pre Opening |
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observed vent fan non-functioning in the employee women's RR. Repair.
- Package integrity
1. Observed out-dated formula: (6) Similac for spit-up, (6) Similac Soy and (6) Similac Advance formula. Send back for credit or discard. 2. Observed a dented can of HyVee Mother's Choice powdered formula and can of tuna in Grocery. Send back for credit or discard.
- Linens- cleaning and storage
1. Discard sponge in the meat dept. Sponges are not allowed on food contact surfaces. 2. Observed numerous torn gaskets in reach-in cooler's aisle 8 on the left hand side, in the bakery the reach-in cooler next to mixer in the salad cooler left door of the Victory reach-in cooler. Observed handle on the meat slicer is damaged on the bottom of it. 3. Observed scoop handles lying in rice and red peppers, in Chinese dept.. Keep handles up or out of food product to prevent contamination. 4. Observed dried food residue on blade of meat slicer in Chinese dept. Not clean to sight.
- Food storage - preventing contamination from the premises
1. In the bakery all shelves need to be raised to 6"off the floor. 2. In the back of the back area of the store numerous items were on the floor ie: candy, crackers, etc. In the Grocery canned baked beans, Hunts ketchup, and Hersey's candy station and Twisler candy were all stored on floor. All foods must be 6" off the floor to prevent contamination and for cleaning purposes. 3. Ice build-up on the ceiling in the everything freezer. Defrost to prevent contamination.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
1. Sanitizer bucket next to mashed potatoes in kitchen. Separate to prevent contamination of food. (CORRECTED). 2. Observed firework display above candy. Separate to prevent contamination.
- Light bulbs, protective shielding
1. Missing ceiling tiles in the kitchen and Chinese dept's. and soiled or water-damaged ceiling tiles in the bakery. Replace. 2. Observed broken light shield in bakery above the Baxter oven, and the following areas lights were not shielded: milk reach-in cooler, yogurt in reach-in cooler of Health Market, ice cream reach-in freezer (Blue Bunny), pizza reach-in freezer aisle 5 numerous lights not shielded, mushroom section, carrots and celery in produce of grocery. All lights must be shielded to be prevent contamination.
- Cleanability of floors, walls, and ceilings
1. Missing ceiling tiles in the kitchen and Chinese dept's. and soiled or water-damaged ceiling tiles in the bakery. Replace. 2. Observed broken light shield in bakery above the Baxter oven, and the following areas lights were not shielded: milk reach-in cooler, yogurt in reach-in cooler of Health Market, ice cream reach-in freezer (Blue Bunny), pizza reach-in freezer aisle 5 numerous lights not shielded, mushroom section, carrots and celery in produce of grocery. All lights must be shielded to be prevent contamination.
- Storage and maintenance of wet and dry wiping cloths
1. Wiping cloth sitting on scale at front counter in kitchen and under a bowl in Chinese dept. All wiping cloths should be in a sanitizer are used for one that one purpose only. 2, Observed cardboard on shelves under the lids in the kitchen and on racks in dry storage. Discard all cardboard, not smooth, cleanable and non-absorbent. 3. Observed broken vent on bottom of True freezer with tape on it. Repair. 4. Replace missing door on cupboard in the Salad bar next to 3 compartment.
- Laundry facilities
requirement, location, and use
- Sponges-use limitations
1. Discard sponge in the meat dept. Sponges are not allowed on food contact surfaces. 2. Observed numerous torn gaskets in reach-in cooler's aisle 8 on the left hand side, in the bakery the reach-in cooler next to mixer in the salad cooler left door of the Victory reach-in cooler. Observed handle on the meat slicer is damaged on the bottom of it. 3. Observed scoop handles lying in rice and red peppers, in Chinese dept.. Keep handles up or out of food product to prevent contamination. 4. Observed dried food residue on blade of meat slicer in Chinese dept. Not clean to sight.
- Backflow protection
air gap, device standard, when required
- Food storage, prohibited areas
1. In the bakery all shelves need to be raised to 6"off the floor. 2. In the back of the back area of the store numerous items were on the floor ie: candy, crackers, etc. In the Grocery canned baked beans, Hunts ketchup, and Hersey's candy station and Twisler candy were all stored on floor. All foods must be 6" off the floor to prevent contamination and for cleaning purposes. 3. Ice build-up on the ceiling in the everything freezer. Defrost to prevent contamination.
- Food storage containers identified with common name of food
1. In the Deli the squeeze bottles of dill spread and mayo were not labeled and in the Kitchen the 12 qt container was not labeled. (CORRECTED). All foods removed from its original container and placed in a different one needs to be identified with the common name of the food. 2. Cut watermelon and cantaloupe were not labeled, all melons should be labeled with the name and place of business. 3. Provide an ingredient label on self-serve cookies at the counter in the Kitchen. Must include if made from two or more ingredients, a list of ingredients.
- Food is properly labeled
1. In the Deli the squeeze bottles of dill spread and mayo were not labeled and in the Kitchen the 12 qt container was not labeled. (CORRECTED). All foods removed from its original container and placed in a different one needs to be identified with the common name of the food. 2. Cut watermelon and cantaloupe were not labeled, all melons should be labeled with the name and place of business. 3. Provide an ingredient label on self-serve cookies at the counter in the Kitchen. Must include if made from two or more ingredients, a list of ingredients.
- Handwashing signage
Observed no handwashing sign posted in the men's employee RR. Provide a handwashing sign in the men's restroom.
- Food shall be obtained from sources that comply with law
1. Observed out-dated formula: (6) Similac for spit-up, (6) Similac Soy and (6) Similac Advance formula. Send back for credit or discard. 2. Observed a dented can of HyVee Mother's Choice powdered formula and can of tuna in Grocery. Send back for credit or discard.
- Separation from food, equipment, utensils, linens, and single service
1. Sanitizer bucket next to mashed potatoes in kitchen. Separate to prevent contamination of food. (CORRECTED). 2. Observed firework display above candy. Separate to prevent contamination.
- Capacity, availability, and pressure of hot and cold water
In the Meat Dept. the water pressure (hot and cold) was low at the handsink. Repair as needed.
- Air drying of equipment and utensils
In the Kitchen area observed wet plastic cups stacked together instead of being air-dried. All utensils must be air-dried before being stacked together.
- Plumbing system repaired according to law
1. Observed in the kitchen dishroom, the bell on the dishmachine was leaking and faucet on cold water faucet in sink next to 3 compartment sink was leaking.. 2. The handsink in the meat department, observed pipe leaking under the sink. 3. The mopsink in the back area of the store, when the cold water faucet was turned on, noted water leaking around the hot water faucet. Repair. All plumbing must be maintained in good repair.
- Outer openings are protected
Observed daylight coming in under the delivery door. Outer doors must be protected from entry of insects and rodents. Weatherstrip to entry of pest.
- Food temperature measuring devices are provided and readily accessible
No thermometer found in the Victory reach-in cooler of meat dept. and deli meat and cheese cooler. 2. No internal thermometer in the salad bar, prep area. Provide thermometers.
- Roasts held at a temperature of 130°F or above
1. In the kitchen the tortellini salad was temped at 58.4*F and was discarded. 2. At the salad bar the potato salad two containers were temped at 53.1*F, taken out of the salad bar cooler. (CORRECTED).
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In the cooler of the Meat Dept, observed raw meat stored above ready-to-eat food (macaroni salad). (CORRECTED).
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cut melons must be date marked if not used within 24hr's after preparation. Have 7 days from date marked to use or discard.
- equipment food contact surfaces and utensils clean to sight and touch.
1. Discard sponge in the meat dept. Sponges are not allowed on food contact surfaces. 2. Observed numerous torn gaskets in reach-in cooler's aisle 8 on the left hand side, in the bakery the reach-in cooler next to mixer in the salad cooler left door of the Victory reach-in cooler. Observed handle on the meat slicer is damaged on the bottom of it. 3. Observed scoop handles lying in rice and red peppers, in Chinese dept.. Keep handles up or out of food product to prevent contamination. 4. Observed dried food residue on blade of meat slicer in Chinese dept. Not clean to sight. --1. Wiping cloth sitting on scale at front counter in kitchen and under a bowl in Chinese dept. All wiping cloths should be in a sanitizer are used for one that one purpose only. 2, Observed cardboard on shelves under the lids in the kitchen and on racks in dry storage. Discard all cardboard, not smooth, cleanable and non-absorbent. 3. Observed broken vent on bottom of True freezer with tape on it. Repair. 4. Replace missing door on cupboard in the Salad bar next to 3 compartment.
|
07/02/2013 | Routine |
- Light bulbs, protective shielding
1. Missing ceiling tiles in the kitchen and Chinese dept's. and soiled or water-damaged ceiling tiles in the bakery. Replace. 2. Observed broken light shield in bakery above the Baxter oven,and the following areas lights were not sheilded: milk reach-in cooler, yogurt in reach-ibn cooler of Health Market, ice cream reach-in freezer (Blue Bunny), pizza reach-in freezer aisle 5 numerous lights not shielded, mushroom section, carrots and celery in produce of grocery. All lights must be shielded to be prevent contamination.
- Food temperature measuring devices are provided and readily accessible
No thermometer found in the Victory reach-in cooler of meat dept. and deli meat and cheese cooller. 2, No internal thermometer in the salad bar, prep area. Provide thermometers.
- Food storage containers identified with common name of food
1. In rhe Deli the squeeze bottles of dill spread and mayo were not labeled and in the Kitchen the 12 qt conainer was not labeled. (CORRECTED). All foods removed from its original container and placed in a different one needs to be identified with the common name of the food. 2. Cut watermelon and cantaloupe were not labeled, all melons should be labeled with the name and place of business. 3. Provide an ingredient label on self-serve cookies at the counter in the Kitchen. Must inculude if made from two or more ingredients, a list of ingredients.
- Food shall be obtained from sources that comply with law
1. Observed out-dated formula: (6) Similac for spit-up, (6) Similac Soy and (6) Similac Advance formula. Send back for credit or discard. 2. Observed a dented can of HyVee Mother's Choice powdered formula and can of tuna in Grocery. Send back for credit or discard.
- Laundry facilities
requirement, location, and use
- Capacity, availability, and pressure of hot and cold water
In the Meat Dept. the water pressure (hot and cold) was low at the handsink Repair as needed.
- Food is properly labeled
1. In rhe Deli the squeeze bottles of dill spread and mayo were not labeled and in the Kitchen the 12 qt conainer was not labeled. (CORRECTED). All foods removed from its original container and placed in a different one needs to be identified with the common name of the food. 2. Cut watermelon and cantaloupe were not labeled, all melons should be labeled with the name and place of business. 3. Provide an ingredient label on self-serve cookies at the counter in the Kitchen. Must inculude if made from two or more ingredients, a list of ingredients.
- equipment food contact surfaces and utensils clean to sight and touch.
1. Discard sponge in the meat dept. Songes are not allowed on food contact surfaces. 2. Observed numerous torn gaskets in reach-in cooler's aisle 8 on the left hand side, in the bakery the reach-in cooler next to mixer.in the salad cooler left door of the Victory reach-in cooler. Observed handle on the meat slicer is damaged on the bottom of it. 3. Observed scoop handles lying in rice and red peppers, in Chinese dept.. Keep handles up or out of food product to prevent contamination. 4. Observed dried food residue on blade of meat slicer in Chinese dept. Not clean to sight. --1. Wiping cloth sitting on scale at front counter in kitchen and under a bowl in Chinese dept. All wiping cloths should be in a sanitizer are used for one that one purpose onlt. 2, Observed cardboard on shelves under the lids in the kitchen and on racks in dry storage. Discard all cardboard, not smooth, cleanable and non-absorbent. 3. Observed broken vent on bottom of True freezer with tape on it. Repair. 4. Replace missing door on cupboard in the Salad bar next to 3 compartment.
- Outer openings are protected
Observed day light coming in under the delivery door. Outer doors must be protected from entry of insects and rodents. Weatherstrip to entry of pest.
- Food storage - preventing contamination from the premises
1. In the bakery all shelves need to be raiised to 6"off the floor. 2. In the back of the back area of the store numerous items were on the floor ie: candy, crackers, etc. In the Grocery canned baked beans, Hunts ketchup, and Hersey's candy station and Twisler lcandy were all stored on floor. All foods must be 6" off the floor to prevent contamination and cleaning purposes. 3. Ice build-up on the ceiling in the everything freezeer. Defrost to prevent contamination.
- Separation from food, equipment, utensils, linens, and single service
1. Sanitizer bucket next to mashed potatoes in kitchen , Separate to prevent cotnamination of food. (CORRECTED). 2. Observed firework display above candy. Separate to prevent contamination.
- Sponges-use limitations
1. Discard sponge in the meat dept. Songes are not allowed on food contact surfaces. 2. Observed numerous torn gaskets in reach-in cooler's aisle 8 on the left hand side, in the bakery the reach-in cooler next to mixer.in the salad cooler left door of the Victory reach-in cooler. Observed handle on the meat slicer is damaged on the bottom of it. 3. Observed scoop handles lying in rice and red peppers, in Chinese dept.. Keep handles up or out of food product to prevent contamination. 4. Observed dried food residue on blade of meat slicer in Chinese dept. Not clean to sight.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cut melons must be date marked not used within 24hr's, after preparation. Have 7 days from date marked to use or discard.
- Roasts held at a temperature of 130°F or above
1. In the kitchen the tortellini salad was temped at 58.4*F and was discarded. 2. At the salad bar the potato salad two containers were temped at 53.1*F, taken out of the salad bar cooler. (CORRECTED).
- Storage and maintenance of wet and dry wiping cloths
1. Wiping cloth sitting on scale at front counter in kitchen and under a bowl in Chinese dept. All wiping cloths should be in a sanitizer are used for one that one purpose onlt. 2, Observed cardboard on shelves under the lids in the kitchen and on racks in dry storage. Discard all cardboard, not smooth, cleanable and non-absorbent. 3. Observed broken vent on bottom of True freezer with tape on it. Repair. 4. Replace missing door on cupboard in the Salad bar next to 3 compartment.
- Linens- cleaning and storage
1. Discard sponge in the meat dept. Songes are not allowed on food contact surfaces. 2. Observed numerous torn gaskets in reach-in cooler's aisle 8 on the left hand side, in the bakery the reach-in cooler next to mixer.in the salad cooler left door of the Victory reach-in cooler. Observed handle on the meat slicer is damaged on the bottom of it. 3. Observed scoop handles lying in rice and red peppers, in Chinese dept.. Keep handles up or out of food product to prevent contamination. 4. Observed dried food residue on blade of meat slicer in Chinese dept. Not clean to sight.
- Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
1. Sanitizer bucket next to mashed potatoes in kitchen , Separate to prevent cotnamination of food. (CORRECTED). 2. Observed firework display above candy. Separate to prevent contamination.
- Backflow protection
air gap, device standard, when required
- Plumbing system repaired according to law
1. Observed in the kitchen dishroom, the bell on the dishmachine was leaking and faucet on cold water faucet in sink next to 3 compartment sink was leaking.. 2. The handsink in the meat department, observed pipe leaking under the sink. 3. The mopsink in the back area of the store, when the cold water faucet was turned on, noted water leaking around the hot water faucet. Repair. All plumbing must be maintained in good repair.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
In the cooler of the Meat Dept, observed raw meat stored above ready-to-eat food (macaroni salad). (CORRECTED).
- Air drying of equipment and utensils
In the Kitchen area observed plastic cups stacked together instead of being air-dried. All utensils must be air-dried before being stacked together.
- Handwashing signage
Observed no handwashing sign posted in the men's employee RR. Provide a handwashing sign in the men's restroom.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observed vent fan non-functioning in the employee women's RR. Repair.
- Food storage, prohibited areas
1. In the bakery all shelves need to be raiised to 6"off the floor. 2. In the back of the back area of the store numerous items were on the floor ie: candy, crackers, etc. In the Grocery canned baked beans, Hunts ketchup, and Hersey's candy station and Twisler lcandy were all stored on floor. All foods must be 6" off the floor to prevent contamination and cleaning purposes. 3. Ice build-up on the ceiling in the everything freezeer. Defrost to prevent contamination.
- Cleanability of floors, walls, and ceilings
1. Missing ceiling tiles in the kitchen and Chinese dept's. and soiled or water-damaged ceiling tiles in the bakery. Replace. 2. Observed broken light shield in bakery above the Baxter oven,and the following areas lights were not sheilded: milk reach-in cooler, yogurt in reach-ibn cooler of Health Market, ice cream reach-in freezer (Blue Bunny), pizza reach-in freezer aisle 5 numerous lights not shielded, mushroom section, carrots and celery in produce of grocery. All lights must be shielded to be prevent contamination.
- Package integrity
1. Observed out-dated formula: (6) Similac for spit-up, (6) Similac Soy and (6) Similac Advance formula. Send back for credit or discard. 2. Observed a dented can of HyVee Mother's Choice powdered formula and can of tuna in Grocery. Send back for credit or discard.
|
07/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee #6, 4035 Mount Vernon Se Rd, Cedar Rapids, IA 52403 »