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Hyvee, 3500 Dodge Street, Dubuque, IA - Restaurant inspection findings and violations

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Restaurant: HYVEE
Type: Other food service establishment
Sub type: Full Service
Address: 3500 Dodge Street, Dubuque, IA 52003
Owner and phone: HYVEE, INC.
563 583-5204
Total inspections: 17
Last inspection: 4/1/2010

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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 4/1/2010Mail-In
No violation noted during this evaluation. 3/25/2010Routine
No violation noted during this evaluation. 2/5/2009Mail-In
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Bakery case with cheese cake measured 57 degrees at 10:30 am; same case was running 72 degrees at 2:00 p.m. Cheese cake temperature measured 66 degrees. Potentially hazardous product was removed from sale at inspection. Staff stated case was stuck on defrost and refrigeraton service was called to repair.
  • Food Source/Handling
    • Food Protection (Food on display not protected from contamination 3-306.11, p 70)
      Sneeze guards or covering must be provided for sampling (crackers cheese island) to protect product during display.
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      Multi ingredient rope sausage in meat case did not have ingredients listed on label. Chicken breast strips same case appeared to be a multi ingredient item and were not labeled as to ingredients.
  • Warewashing
    • Adequate warewashing facilities (Warewashing machines, temperature measuring device 4-204.115, p 114)
      Wash temperature guage is reading too low on LVO dishwasher in bakery.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Handwashing signs not posted 6-301.14, pg 173)
      Post handwashing sign at bakery handwashing sink.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Provide thermometer to bunker freezer with shrimp.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Knives in seafood area in rack soiled. Wash rinse and sanitize knives before placing in rack Non critical; crack in baery wooden tables where joined together is soiled and requires a more thorough cleaning. Mixer bowl appeared to have been cleaned however dough fragments were stuck to inside of bowl.
    • Food contact surfaces (Wood, use limitation 4-101.17, p 103)
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Area next to bakery oven, produce cooler floor, and meat cooler floor, in hard to reach areas requires a more thorough cleaning.
    • License posted/maintained (Most recent inspection report not posted IAC 481-30.3(3))
      Post most recent inspection visible to consumer.
 2/4/2009Routine
No violation noted during this evaluation. 2/11/2008Re-Check
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Smart Dogs (vegetable hot dogs) measured 54.5 degrees, ground soy meatless alternative adjacent to Smart Dogs measured 53.1 degrees. Maximum allowable temperature is 41 degrees. Imitation crab salad prepackaged seafood case 44.9 degrees. Note two thermometers are in this case and they read close to 10-12 degrees different.
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Hy-Vee kitchen staff were assigning date mark of greater than 7 days to potatoe salad. Item corrected at inspection. Various dips spreads in large containers produce cooler not date marked as to when opened. Date mark ready to eat potentially hazardous foods when opened and held refrigerated for greater than 24 hours.
    • Food Protection (Shellstock, original container 3-203.11, p 57)
    • Labeling (Shucked shellfish, inadequate packaging, identification 3-202.17, p 54)
    • Approved Source/Sound Condition (Sound condition: disposition of ready-to-eat foods 3-501.18, p 85)
      Head cheese in deli cooler use by date of 01/28/08 on 01/30/08. Package 1 of prosciutto opened 01/15/2008 with a sell by date of 01/19/08 in cooler 01/30/08. Package 2 prosciutto opened 01/21/2008 with a sell by date of 01/24/2008 on 01/30/08. Outdated crab and cheese ball in service case. Sell by date marked 01/29/08 on 01/30/2008 several packages. All items were corrected at inspection. Maximum shelf life of potentially hazardous ready to eat food if packaged, opened, or made at retail level is seven days at 41 degrees. Dill dip in produce cooler with a manufacturers outdate of 01/20/2008 in cooler 01/30/2008. Product must be discarded.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Warewashing sink used for handwashing 4-501.16(A), p 124)
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Provide thermometers to all bunker collers/freezers where missing. Thermometer non functional meat cooler and walk in freezer.
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
      Wooden bakers table in bakery requires a more thorough cleaning. Customer self service scoops and tongs require a more thorough cleaning. Items are securely fastened to the display however they routinely need to be washed rinsed and sanitized. Voortman cookie tongs requires a more thorough cleaning. Meat price signs require a more thorough cleaning as they are a food contact surface. Knife hot case requires a more thorough cleaning.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
  • Other Operations
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
      The following outer opening are not adequately protected against pest entrance, rear truck door, walk door adjacent to trash compactor, rear walk door bakery department. Provide appropriate weather stripping to protect entrances against pests.
    • Handling/storage/labeling of toxic items (Working containers not identified with common name of material 7-102.11, p 181)
      labell spray bottle meat cutting area.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
 1/30/2008Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Bean sprouts in produce case measured 45.2 degrees, alfalfa sprouts measured 56.6 degrees. Kraft cheese case warm cheese measured 48 degrees. Maximum allowable temperature is 41 degrees.
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
  • Food Source/Handling
    • Date Marking (Inadequate date marking of ready-to-eat foods 3-501.17, p 83)
      Bulk bean sprouts not datemarked.
    • Food Protection (Ice used as exterior coolant, prohibited as an ingredient 3-303.11, p 64)
      2 liters of pop stored in Hy-Vee kitchen ice bin. Containers may not be stored in food ice. Clearly labell distressed merchandise areas. Currently distressed product sitting in several areas in rear of store.
    • Labeling (Food not properly labeled 3-602.11, p 93 IAC 481-31.5)
      Numerous packaged foods not labeled with ingredients. Specifically in the meals to go case fiesta dip, subs, assorted cheese, sugar cookie pizza, various ready to heat meals, and dressing not properly labeled. In meat and cheese island case egg salad, cheicken salad, braunschweiger, tuna salad, and ham salad not properly datemarked. Case near bakery contained fried chicken and ingredient statement missing.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Inadequate seperation between species of raw fish.
  • Warewashing
    • Mechanical washing/sanitizing (Warewashing machines, pressure gauges: inaccurate 4-203.13, p 108)
  • Plumbing/Water/Sewage
    • Back flow/back siphonage protection (Backflow prevention device requirement not met 5-203.14, p 150, IAC 481-31.1(11))
      Utility sink by dairy cooler hose bib with hose attached and a backflow device is not provided.
  • Facility/Equipment Requirements
    • Food contact surfaces (Food contact surfaces not clean to sight or touch 4-601.11, p 129)
    • Non-food contact surfaces (Equipment: location/installation/repair/adjustment 4-401.11, 4-402.11, 4-501.11, p 121-123)
    • Walls, floors, ceiling, lighting (Lights not shielded 6-202.11, p 168)
      Light in bakery and produce cutting area not properly shielded.
  • Other Operations
    • Adequate pest control (Inadequate or improper pest control 6-501.111(C), p 178)
      Several live roaches were observed in bakery near rear of proofer. Rear vendor door and large vendor door have large gaps which would allow pest entrance,
    • Adequate pest control (Outer openings, protected 6-202.15, p 170)
    • Handling/storage/labeling of toxic items (Storage & display, separation 7-301.11, p 187)
      Sanitizer spray bottle hanging above produce cutting board.
    • Inside physical facilities designed/maintained (Physical facilities, not maintained in good repair 6-501.11, p 176)
 1/29/2007Routine
  • Food Temperature/Time Control
    • Cold hold (PHF food not maintained at 41° F or below 3-501.16, pg 82)
      Products in Meals to Go case warmer than allowed. Turkey and Dressing sandwich's 48 degrees, Twice baked potatoe 45 degrees. Service was called and maintenance being performed on case. Potentially hazardous foods must be maintained at 41 degrees or less.
  • Personnel
    • Hair restraints/clean clothes (Hair restraint effectiveness 2-402.11, p 46)
  • Plumbing/Water/Sewage
    • Back flow/back siphonage protection (Backflow prevention device requirement not met 5-203.14, p 150, IAC 481-31.1(11))
      Atmospheric vacuum breakers under continual pressure.
  • Other Operations
    • Handling/storage/labeling of toxic items (Storage & display, separation 7-301.11, p 187)
      Corrected on-site cleaning products observed on three compartment sink.
 2/23/2006Re-Check
No violation noted during this evaluation. 1/24/2006Routine
No violation noted during this evaluation. 1/11/2005Routine
No report available.1/8/2004Routine
No report available.1/20/2003Routine
No report available.1/14/2002Routine
No report available.1/18/2001Routine
No report available.5/1/2000(Other)
No report available.2/1/1999(Other)
No report available.2/1/1999(Other)



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