HY-VEE FOOD STORE, 6655 MARTWAY, MISSION, KS - Restaurant inspection findings and violations

Business Info

Name: HY-VEE FOOD STORE
Type: Restaurant
Address: 6655 MARTWAY, MISSION, KS 66202
Phone: 913-831-4447
Total inspections: 7
Last inspection: Jan 26, 2016

Restaurant representatives - add corrected or new information about HY-VEE FOOD STORE, 6655 MARTWAY, MISSION, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_6_20215A1 - --There is a 1/2 inch to 3/4 inch gap along bottom edge of loading dock door. KDA_6_501114B - --There is a large amount of litter on the East side outside of the building. There is litter under the recycling container. KDA_6_50112A - --In the back storage area, there are 150-200 dried rodent droppings along wall floor junctures and on shelving in recently cleaned areas. There is a newly exposed rodent bedding area under the back stairway. COS. All areas cleaned while on site. KDA_7_20111B - --In back storage area, canned itch relief spray is being stored over ibuprofen and Tylenol tablets. COS. Chemicals moved, no signs of leakage from cans. KDA_Defacto - --Dishmachine in bakery area has part on order, repair expected in 2-3 days. Facility to use 3-vat for sanitizing equipment and utensils. --Hot water- 112.5 F- handsink	01/26/2016	5	Follow-up	In
KDA_2_30114A - --Female employee in produce prep area touched her nose, then went to don new gloves without washing first. COS. Washed hands. KDA_3_10111 - --In produce dept., there were 7 apples that had deep brown spots, and 8 bags of indigo blue potatoes where the potatoes were spoilage and leakage was evident from the bag. COS. All produce items discarded. KDA_3_30211A1b - --In dairy unit, raw chorizo being stored over cooked RTE tortillas. COS. Chorizo moved to lower shelving. KDA_3_30511A1 - --In produce area, bagged carrots being stored on the floor. In bakery WIF, boxed frozen donuts and cookies on the floor. KDA_3_50118A1 - --In meat WIC, an orange meat product is dated for 12/28. PIC could not identify product. COS. Item discarded. In deli, beef bologna was dated for discard on 1/14/16. COS. Item discarded. KDA_4_20211A2 - --In meat/seafood dept., there are 8 plastic pans and lids that are deeply cracked or chipped. COS. Items discarded. In kitchen dept. the lid on the bulk Bisquick container is badly cracked. KDA_4_501110A - For a stationary rack, dual temperature machine, 66°C (150°F) KDA_4_60111A - --In meat/seafood dept., there is residual food debris on the blade and guard of the meat slicer. In the kitchen area, there is residual food debris on the blade and guard of the meat slicer. In bakery area, approximately 100 rodent droppings were found in baking pans and equipment on side shelving. COS. Pans discarded. In Chinese Food area, handled scoops stored as clean have a buildup of food residue in the metal/plastic junction of handle. COS. All items taken to warewashing to be cleaned. KDA_4_60213 - --In kitchen dept., large amount of food debris/crumbs on the bottom of the True RIF and on the omelet make table cooler shelving. KDA_4_90311A - --In kitchen area, boxed clamshells being stored on the floor. In bakery, cake decorating items stored on the floor. In side storage area, boxed napkins are being stored on the floor. KDA_5_20511A - --In produce area, the handsink was blocked by a large cart. COS. Cart moved. KDA_5_20515B - --Back handsink in bakery area is leaking, the motion sensor in back handsink not working. KDA_5_501116B - --There is a large amount of litter and food debris in and around the dumpster area. KDA_6_20215A3 - --There is a 1/4-1/2" gap along the bottom edge of the back receiving door. There is a 1/2-1" visible gap along the bottom edge of the emergency exit double doors, and a visible 1" gap in between the doors. There is a 1/4"-1/2" gap along bottom edge of the kitchen emergency exit. KDA_6_50111 - --In bakery area, there is a gap in the wall/floor juncture near the WIF. KDA_6_501114B - --There is a large amount of litter and debris: under back storage area shelving, under bakery shelving and in bakery WIC, under kitchen shelving. KDA_6_50112A - --Approximately 200 dried rodent droppings in bakery area (shelving, floors, pans), 200 in back storage area, 50-60 on retail shelving (snack aisle, bird seed, batter mixes). In kitchen area, there is a large amount of grease and debris under stove. On back area pallet shelving, large amount of tomato sauce dried on the floor and on the metal shelving unit. KDA_7_20111A - --In back storage area, motor oil is being stored next to lunch containers. In meat dept., glass cleaner is being stored next to linens, isopropyl alcohol and Nyquil being stored nest to butcher string and netting. COS. Chemicals moved/discarded. KDA_7_20111B - --In back storage area, boxed laundry detergent being stored over paper towels and ziplock containers, flea and tick spray stored over Enfamil infant formula, de-icer stored over Mason jars. COS. Chemicals moved. In produce prep area, raw RTE broccoli was placed in 3-vat sink under the hose for the sanitizer solution. COS. Produce moved to produce sink to be thoroughly washed. Staff educated. KDA_8_40411 - --The bakery dept. voluntarily closed for cleaning due to large numbers of rodent droppings on shelving and equipment. COS. Entire area cleaned while on site and was able to re-open. KDA_Defacto - --Bucket sanitizers at 200 ppm quat. --Hot water- 110.3 F- handsink --Kitchen dishmachine at 174.4 F on final rinse. All 3 vat sinks are at 200 ppm quat. --Kitchen: chicken strips- 140.6 F- hot hold cabinet, fried chicken- 146.2 F, gravy- 180.2 F- gravy	01/15/2016	21	Complaint	Out
Details not available.	11/19/2014
Details not available.	02/27/2014
Details not available.	02/03/2014
Details not available.	10/22/2013
Details not available.	09/19/2013

KDA_2_30114A - Wash Hands (Touching Body) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLEUSE ARTICLES and after touching bare human body parts other than clean hands and clean, exposed portions of arms
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_501110A - The temperature of the wash solution in spray type WAREWASHERS that use hot water to SANITIZE may not be less than: For a stationary rack, single temperature machine, 74�°C (165�°F)
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20511A - A Handwashing SINK shall be maintained so that it is accessible at all times for EMPLOYEE use.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_501116B - Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
KDA_6_20215A1 - Outer openings (Solid) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_501114B - Premises (Litter) The PREMISES shall be free of litter.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.
KDA_8_40411 - A LICENSEE shall immediately discontinue operations and notify the regulatory AUTHORITY if an IMMINENT Health HAZARD may exist because of an emergency such as a fire, flood, extended interruption of electrical or WATER service, SEWAGE backup, misuse of POISONOUS or TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger Public health. a LICENSEE need not discontinue operations IN an area of an ESTABLISHMENT that is unaffected by the IMMINENT Health HAZARD.

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HY-VEE FOOD STORE, 6655 MARTWAY, MISSION, KS - Restaurant inspection findings and violations

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