- Foods are cooled using appropriate methods
Observation:Placing hot gravy in deep, tightly covered plastic container to cool.
- Safe, unadulterated, honestly presented
Observation: Working container of fruit salad in walk-in cooler molding - disposed of.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Working containers of expired prepared foods in walk-in kitchen (Potato salad 11/25/15, Fruit salad 11/27/15, Pasta salad 11/19/15, Deviled egg salad 11/27/15) all disposed of.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Interior of prep table soiled, bottom of table (spice storage) soiled. Table next to grill soiled.
- When to wash
Observation: Dishwasher handling soiled dishes and clean/sanitized dishes, no hand washing between.
- Plumbing system maintained in good repair
Observation: Hand sink leaking in meat department.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: Using hot hold unit to reheat foods for display case.
- Unpackaged food protected from contamination during preparation
Observation: Lettuce used for sandwiches sitting on top of table - no barrier for protection.
- Cleaning frequency of food contact surfaces (PHF/TCS)
Observation: Bowls used for scrambled eggs/omelets not washed and sanitized per code.
- 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: Product in left side of cold hold display case temping 44 degrees.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: No hand sink in ware washing area - EXISTING
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Raw hamburger over pork in walk-in cooler. (kitchen)
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Meat loaf and chicken placed in hot holding unit to reheat at 7:30 am, temping at 125 degrees at 10:30 am. Disposed of.
- Food is properly labeled
Observation: "Safe food handling" labeling not on raw meat products.
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11/30/2015 | Regular |
Restaurant representatives - add corrected or new information about Hy-Vee Food Store, 600 Sheldon, Creston, IA 50801 »