- Bare hand contact with ready to eat foods
Observation: Bare hand contact with a bun (ready-to-eat foods). Corrected by using gloves next to the gloves.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non-food contact surfaces, handles and doors, not clean.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The thermometer to measure the rinse temperature in the dish machine is not working.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Deli meat held past 7 days in the cooler. The deli meat was voluntarily discarded.
- Foods are cooled using appropriate methods
Observation: Foods cooled in the walk-in cooler with the lid on.
- Mechanical warewashing equipment, hot water sanitizing temperatures
Observation: The dish machine is not hot water sanitizing. The temperature is not reaching 180 degrees.
- Physical facilities maintained in good repair
Observation: The mop board in the kitchen is falling off the wall and the wall in crumbling apart.
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12/10/2015 | Regular |
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The thermometer to measure the temperature of the rinse water is not working.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The facility does not have adequate cold hold equipment for the amount of food provided daily.
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05/01/2015 | Physical Recheck |
- 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: Potentially hazardous foods above cold hold required temp. Tomatoes at 50 degrees and deli sub sandwiches at 61 to 48 degrees. Observed Cream Pies (at 50 degrees)displayed out of cold hold at room temperature.
- Mechanical warewashing machine temperature measuring devices, heaters and baskets, and automatic dispensers, and alarms
Observation: The thermometer to measure the temperature of the rinse water is not working.
- Sanitization methods - hot water, chemical
Observation: Pans in the sanitizer solution not fully submerged. Corrected by filling the sanitizer sink and fully submerging the pans.
- Discarding ready to eat, PHF/TCS food prepared on-site or opened commercial container held at 41°F for 7 days
Observation: Foods in the walk-in cooler not date marked. Corrected.
- Dispensing of single-service and single-use articles
Observation: Self-service knives not properly dispensed. Corrected.
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation: The facility does not have adequate cold hold equipment for the quantity of food required to be kept 41 degrees or below.
- Cooling foods are stored properly
Observation: Foods being cooled in the walk-in cooler that are tightly covered with plastic wrap and foil.
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04/16/2015 | Regular |
| No violation noted during this evaluation. | 11/21/2014 | Follow Up LOC |
- 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: Observed potentially hazardous foods (2 salad bars at 50 to 47 degrees and cut tomatoes at 57 degrees) above required temperature. Foods were voluntarily discarded.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Observed non-food contact surfaces (microwaves in the cafeteria) not clean.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Observed potentially hazardous foods not date marked. Corrected.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Observed food contact surfaces (ice machine and cappuccino machine) not clean to sight or touch.
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11/19/2014 | Regular |
- Roasts held at a temperature of 130°F or above
Cut tomatoes must be held at 41 degrees or below Corrected at time of inspection
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11/15/2013 | Routine |
- Discharge from eyes, nose, and mouth
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Eating, drinking, or using tobacco
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05/10/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- Roasts held at a temperature of 130°F or above
Cold food must be 41 degrees or below ( ham on salad bar was 52 )
- Plumbing system repaired according to law
MOP SINK FAUCET MUST BE REPAIRED. Handsink in dish room must be delimed and leaking faucet repaired.
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05/02/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Kitchen/Nw Ia Comm. College, 608 Park St, Sheldon, IA 51201 »