| No violation noted during this evaluation. | 11/10/2015 | Follow Up LOC |
- Bare hand contact with ready to eat foods
Observation: Bare hand contact with ready to eat apples. Staff washed apples before repackaging. Corrected.
- Package integrity
Observation: Cans dented along seal in International Foods. Cans discarded on site by manager. Corrected.
- 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: Several required refrigerated foods were not held at proper temperature.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wet wiping cloths stored in dry buckets.
- Storage of clean linens, single-service, and single use articles
Observation: Uncovered box of unwrapped single service serving items for catering.
- In-use utensils, between-use storage
Observation: Several scoops laying in direct contact with foods.
- Food temperature measuring devices are provided and readily accessible
Observation: Thermometer not provided in beverage cooler holding milk.
- 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 in walk cooler not date marked. Staff date marked items during inspection.
|
10/27/2015 | Regular |
| No violation noted during this evaluation. | 08/20/2015 | Non Illness Complaint |
| No violation noted during this evaluation. | 06/16/2015 | Follow Up LOC |
- 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
Observation:Vent system in Chinese kitchen area with build up.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw poultry stored above whole muscle raw meat. Poultry was moved during inspection.
- Outer openings are protected
Observation: Light coming through back door in back storage area.
- Handwashing cleanser, availability
Observation:No soap provided at dish room hand sink. Soap was provided during inspection. Corrected.
- Disclosure of menu items offered or served raw or undercooked
Observation: No asterisk of menu items that are cooked to order.
- Sanitizers
Observation: Quat sanitizer in chinese 3 compartment sink below 200ppm. Sanitizer was re-filled to achieve 200ppm. Corrected.
- Established procedures for responding to vomiting and diarrheal events
Observation: PIC unable to provide procedures for clean up and vomiting and diarrhea events.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Stuffed mushrooms stored next to raw meat in meat department cooler. A divider was provider during inspection. Corrected.
- Posting inspection reports
Observation: Most recent inspection report not posted.
|
06/08/2015 | Regular |
- Package integrity
Observation:Damaged packages in open bunker freezer units
- Air drying of equipment and utensils
Observation:Ineffective air drying of clean equipment (wet-nesting)
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Rear storage area with visible debris on the floor. Dairy coolers with mold and mildew visible on the shelving units
|
12/03/2014 | Regular |
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Sliced tomatoes in deli area make table above 41*
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Rear storage area with visible food debris and trash on the floor
- Frozen PHF/TCS foods are properly slacked and thawed
Observation:Meat being thawed in sink without constantly running water(Chinese area and Meat Dept)
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation:Inaccurate thermometers in deli cold cases and chinese walk in cooler
- Shellstock, condition
Observation:Dead shellstock on display
- 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:Food items in make table upper section of chinese area above 41*. Keep covers closed during periods of non use. Cases of meat sitting on work tables outside of refrigeration in Meat dept
- Posting of a valid license
Observation:Current license not posted
- Outer openings are protected
Observation:Exterior entrance door in dock area not sealing tightly
- Storage of clean equipment and utensils
Observation:Drying clips in bakery visibly soiled and have soiled tape attached to the clips
- Cleaning procedure
Observation:Employee in meat department handling raw chicken then handling other items using the soiled gloves.
|
05/28/2014 | Routine |
- 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
- Discharge from eyes, nose, and mouth
- Eating, drinking, or using tobacco
- Shellstock, maintaining identification
|
11/29/2013 | Routine |
- 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
- 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
|
11/29/2013 | Routine |
- Separation from food, equipment, utensils, linens, and single service
- Posting of a valid license
Post current licenses and current inspection report
- Food temperature measuring devices are provided and readily accessible
Provide an adequate number of probe thermometers for checking food temps
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Responsibilities of Permit Holder
Post current licenses and current inspection report
- Utensils and pressure measuring devices maintained
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Dust, mold, mildew visible on and in dairy shelving units. Mold, mildew visible on produce air vent grids.
- Frozen PHF/TCS foods are properly slacked and thawed
Food being thawed not under running water. Monitor self serve bakery (donut area) for improper handling by customers. Follow manufacturer instructions for safe load limits in open style coolers/freezers.
- Plumbing system repaired according to law
Leaking faucet in deli dishroom
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees (Food prep kiosk) Obtain and use a portable handwash station prior to operating the kiosk.
- Outer openings are protected
Gaps under or around exterior door or windows
|
11/19/2013 | Routine |
- Posting of a valid license
Post current licenses and current inspection report
- Food temperature measuring devices are provided and readily accessible
Provide an adequate number of probe thermometers for checking food temps
- Handwashing sinks-Numbers, capacities, location, and placement
Inadequate number of hand washing lavatories necessary for convenient use by employees (Food prep kiosk) Obtain and use a portable handwash station prior to operating the kiosk.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Dust, mold, mildew visible on and in dairy shelving units. Mold, mildew visible on produce air vent grids.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Utensils and pressure measuring devices maintained
- Plumbing system repaired according to law
Leaking faucet in deli dishroom
- Outer openings are protected
Gaps under or around exterior door or windows
- Frozen PHF/TCS foods are properly slacked and thawed
Food being thawed not under running water. Monitor self serve bakery (donut area) for improper handling by customers. Follow manufacturer instructions for safe load limits in open style coolers/freezers.
- Responsibilities of Permit Holder
Post current licenses and current inspection report
- Separation from food, equipment, utensils, linens, and single service
|
11/19/2013 | Routine |
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
Self service sample area (health market) utensils and food not monitored. Keep food items covered in cold storage.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
All food prep areas must have an adequate amount of probe type thin tip thermometers available at all times, and they must be used often to check food temps.
- Poisonous or toxic materials used and applied
Sanitizer in excess of required concentration. Test sanitizer solution to determine sanitizer concentration- Quaternary sanitizer 200ppm Corrected at time of inspection
- Bare hand contact with ready to eat foods
Corrected at time of inspection.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Test kit provided and used to measure sanitizing solution concentration
Sanitizer test strips not being used to test solution
- Food storage - preventing contamination from the premises
Self service sample area (health market) utensils and food not monitored. Keep food items covered in cold storage.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitize bucket. No detectable sanitizer in solution Corrected at time of inspection
- Utensils and pressure measuring devices maintained
- Cutting surfaces maintained
- Miscellaneous sources of contamination
Self service sample area (health market) utensils and food not monitored. Keep food items covered in cold storage.
- Food temperature measuring devices are provided and readily accessible
All food prep areas must have an adequate amount of probe type thin tip thermometers available at all times, and they must be used often to check food temps.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment/shelving. Maintain cooling unit door gaskets, hinges, etc.
|
06/26/2013 | Routine |
- Utensils and pressure measuring devices maintained
- Poisonous or toxic materials used and applied
Sanitizer in excess of required concentration. Test sanitizer solution to determine sanitizer concentration- Quaternary sanitizer 200ppm Corrected at time of inspection
- Test kit provided and used to measure sanitizing solution concentration
Sanitizer test strips not being used to test solution
- Food temperature measuring devices are provided and readily accessible
All food prep areas must have an adequate amount of probe type thin tip thermometers available at all times, and they must be used often to check food temps.
- Self-service of raw, unpackaged animal food, such as beef, pork, lamb, poultry, and fish
Self service sample area (health market) utensils and food not monitored. Keep food items covered in cold storage.
- Heating, ventilating, and air conditioning systems design, installation, and cleaning
- Miscellaneous sources of contamination
Self service sample area (health market) utensils and food not monitored. Keep food items covered in cold storage.
- Cutting surfaces maintained
- Bare hand contact with ready to eat foods
Corrected at time of inspection.
- Food storage - preventing contamination from the premises
Self service sample area (health market) utensils and food not monitored. Keep food items covered in cold storage.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitize bucket. No detectable sanitizer in solution Corrected at time of inspection
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Floors soiled especially under equipment/shelving. Maintain cooling unit door gaskets, hinges, etc.
- Food temperature measuring devices are accurate to ±1°C or ±2°F in the intended range of use
All food prep areas must have an adequate amount of probe type thin tip thermometers available at all times, and they must be used often to check food temps.
|
06/26/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Eating, drinking, or using tobacco
- Preventing contamination from equipment, utensils, and linens
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Clean condition-hands and arms
- Discharge from eyes, nose, and mouth
|
04/30/2013 | Routine |
- 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
- Eating, drinking, or using tobacco
- Preventing contamination from equipment, utensils, and linens
|
04/30/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw animal species not adequately separated during storage/preparation/holding/display. Observed several pallets of raw meat product that had ready to eat product stored below and co-mingled with raw animal meats on the same pallet. Pallet of raw and ready to eat meats appeared to be poorly stacked prior to delivery from distribution center, leading to box collapse and product spillage onto the cooler floor.
|
04/23/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Raw animal foods not adequately separated from precooked or ready-to-eat foods during storage/preparation/holding/display. Raw animal species not adequately separated during storage/preparation/holding/display. Observed several pallets of raw meat product that had ready to eat product stored below and co-mingled with raw animal meats on the same pallet. Pallet of raw and ready to eat meats appeared to be poorly stacked prior to delivery from distribution center, leading to box collapse and product spillage onto the cooler floor.
|
04/23/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store #1, 2827 Hamilton Blvd, Sioux City, IA 51104 »