Hyvee 5 Deli, W, 2351 W Locust St, Hyvee, Davenport, IA - Restaurant inspection findings and violations

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Business Info

Restaurant: HYVEE 5 DELI, W
Type: Other food service establishment
Sub type: Full Service
Address: 2351 W Locust St, Hyvee, Davenport, IA 52804
Owner and phone: HYVEE INC
515-267-2800

Total inspections: 21
Last inspection: 8/6/2010

Restaurant representatives - add corrected or new information about Hyvee 5 Deli, W, 2351 W Locust St, Hyvee, Davenport, IA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 8/6/2010Routine
No violation noted during this evaluation. 1/29/2010Re-Check
  • Food Temperature/Time Control
    • Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
      When you reheat or heat up food for demos in the salad bar area do not use a crockpot, they are slow cookers and do not bring up the temp fast enough. Food was placed in steamer to correct. Corrected at time of inspection.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
      Fix leak on fryer in Chinese area. Do not re-use boxes in Chinese area to hold food- use something that can be cleaned.
1/15/2010Routine
No violation noted during this evaluation. 6/19/2009Routine
No violation noted during this evaluation. 11/12/2008Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      The top part of the breakfast reach-in is holding sausage at 45F, pats of butter shall be kept refrigerated.
11/7/2008Re-Check
No violation noted during this evaluation. 10/24/2008Routine
No violation noted during this evaluation. 5/27/2008Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Five large bus tubs of chicken left out at room temp in the Chinese area. Take out only what you need and one container at a time to keep food at 41F or below.
    • Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
      do not reheat taco meat in a crockpot (it was 130F) it does not bring the temp up fast enough. Also do not finish heating the soups in a waterbased holding unit after it has been in the steamer. Cook or reheat completely in the steamer.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      When date marking in the deli, count the first day you open the product as one of the 7 days. Also bean salad found dated April 28, it is over the 7 days and shall be discarded.
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Do not place a 5 gallon bucket on top of a bag of onions in the Chinese area.
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Some bulk white foods in the deli need to be labeled.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      In the Chines area do not store the raw meats and chicken over the sauces in the walk-in to prevent against possible corss contamination. Corrected on site.
  • Plumbing/Water/Sewage
    • Plumbing: installed/maintained (Plumbing maintained in good repair 5-205.15, p 153)
      There is a clog in the drain in the back deli area and it is currently being repaired. Corrected on site.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food-contact surfaces, designed, maintained 4-202.11, p 105)
      Do not store the small plastic cups in the salad bar area under the sink and do not store the plastic gloves under the sink in the Chinese area. In same aread- do not use cleaver with string around the handle. It is not smooth durable & easily cleanable.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Clean the shelves in the Chinese walk-in.
  • Other Operations
    • Handling/storage/labeling of toxic items (Inadequate separation from food, equip, utensils, linens, single service 7-201.11, p 182)
5/8/2008Routine
No violation noted during this evaluation. 1/14/2008Re-Check
  • Food Source/Handling
    • Food Protection (Misc. sources of contamination 3-307.11, p 72)
      Food uncovered in walk-in cooler (deli & bakery). Keep covered.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Clean fan covers in Meat Dept. walk-in coolers.
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      Clean caulk at 3-well sink (deli & bakery). Clean under racks in dairy cooler.
12/13/2007Routine
No violation noted during this evaluation. 6/4/2007Re-Check
No violation noted during this evaluation. 5/22/2007Routine
No violation noted during this evaluation. 11/28/2006Re-Check
No violation noted during this evaluation. 11/13/2006Routine
No violation noted during this evaluation. 5/16/2006Re-Check
No violation noted during this evaluation. 5/5/2006Routine
No violation noted during this evaluation. 10/28/2005Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Inside of display cases in need of cleaning, food spills inside of door. Condiment containers at beverage service in need of cleaning. Clean ice dispensing chure on soda machine. Allow pans to air dry prior to nesting them.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Cappacinnio dispenser in need of cleaning. Tops of equipment and drawers are in need of cleaning.
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      Floors under and behind equipment are in need of more thorough cleaning.
5/13/2005Routine
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Inside of display cases in need of cleaning, food spills inside of door. Condiment containers at beverage service in need of cleaning. Clean ice dispensing shute on soda machine. Allow pans to air dry prior to nesting them.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      Cappachino dispenser in need of cleaning. Tops of equipment, drawers in need of cleaning.
    • Walls, floors, ceiling, lighting (Floor/wall junctures 6-201.13, p 167)
      Floors under and behind equipment are in need of more thorough cleaning.
5/12/2005Routine
No report available.6/7/2004Routine

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