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Restaurant: HY-VEE GROCERY
Type: Super market/grocery store
Sub type: Dairy
Address: A 3 College Square Mall, Cedar Falls, IA 50613
Owner and phone: HY-VEE, INC.
515-267-2800
Total inspections: 8
Last inspection: 6/7/2010
Inspection findings | Inspection Date | Type |
|---|
- Food Temperature/Time Control
- Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
Taco meat at salad bar are is temping around 90-100F. Product discarded. The dial on this heating element has been turned down to 115F. Others are set at 180F. Other items are at proper hot hold.
- Food Source/Handling
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
Watermelon being handle with bare hands while being wrapped. Ensure all staff understands the requirement for glove use.
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
Hand wash sink in the salad bar did not exceed 60F after several minutes of running water. This is a repeat violation. Install booster heater to ensure proper handwashing.
- Facility/Equipment Requirements
- Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
Above produce area- honeycomb like ventilation covers have quite a lot of mildew growth in them. If they are not cleanable- then replace as soon as possible.
- Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
Multiple ceiling tiles need to be cleaned-greasy/fuzzy build up noted. Back of the store needs to have a deep cleaning- under shelving-clean up food, debris and other matter. Women's restroom- changing table needs to cleaned, men's- changing table also needs to be cleaned and there is a smear on the toilet paper dispenser in the stall farthest from the entrance.
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Gaps under or around exterior door or windows- step up control for pests. Ensure a tight fit around all outer openings. Droppings noted. Clean all affected areas.
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6/7/2010 | Routine |
| No violation noted during this evaluation. | 9/28/2009 | Mail-In |
| No violation noted during this evaluation. | 7/7/2009 | Routine |
- Plumbing/Water/Sewage
- Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
Family restroom has leak in plumbing.
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12/15/2008 | Routine |
- Food Temperature/Time Control
- Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
Readi-whip cooler temping at 50 F-discard product and remove from floor area @ TOV. Do not use until proper temps are ensured.
- Food Source/Handling
- Approved Source/Sound Condition (Non-compliance with food law 3-201.11, p 48)
Outdated infant formula
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
|
5/8/2008 | Routine |
| No violation noted during this evaluation. | 12/18/2007 | Routine |
| No violation noted during this evaluation. | 11/13/2006 | Pre-Opening |
- Personnel
- Proper handwashing (Hands & arms, when to wash 2-301.14, p 42)
During inspection a staff member was observed exiting the restroom immediate observation of handsinks - one was completely dry in basin; the other was dry except for a small ring of water around drain opening - please review with employees the importance and requirements of proper handwashing.
- Food Source/Handling
- Food Protection (Misc. sources of contamination 3-307.11, p 72)
A splash guard will need to be placed around the handsink in the kitchen area by the 3-bay sink, otherwise the order for wash will need to sit at the left side- currently the clean ware/air-dry area is by the handwash sink.
- Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
Labeling on Mi Costenia dried shrimp states ingredient: Shrimp. But then has the statement "may or may not contain sodium Bi sulfite" - I will check as to whether this meets proper labeling requirements.
- Handling of ready-to-eat foods (No direct bare hand contact with ready-to-eat foods 3-301.11, p 59)
At the bread area no hand sink was installed, therefore no bare hand contact of RTE foods will be allowed in this area - proper handwashing and use of deli gloves, tongs, deli tissues, ect.. will be required.
- Plumbing/Water/Sewage
- Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
Ensure that a temperature of 110 degrees is available at all handwash and other handsinks. Ensure sensored faucets maintain a water stream for 15 seconds without the need to reactivate them.
- Facility/Equipment Requirements
- Food contact surfaces (Sponges, not allowed on FCS 4-101.16, p 103)
- Other Operations
- Adequate pest control (Outer openings, protected 6-202.15, p 170)
Top priority- Please get all door seals in place so that all outer openings are tight fitting. Substantial daylight showing thru in back of the house areas.
- Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
Coffee marker cleaner (toxic) is stored on upper shelf with drink product below. Please re-arrange so that toxic is on lowest shelf.
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10/31/2006 | Pre-Opening |
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