- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Handsinks shall reach 100*F -- water temp at all handsinks needs to be increased (bakery, meat/seafood, deli, kitchen, Italian, Chinese). Contact inspector when this issue has been corrected. Scheduled for Monday.
- Cleanability of floors, walls, and ceilings
Observation: stone wall around pizza oven and artisan bread oven not easily cleanable
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09/17/2014 | Routine |
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: bakery -- contractor was informed by PIC
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: chicken 117-135*F -- chicken was discarded and replaced with new.
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05/08/2014 | Routine |
- Eating, drinking, or using tobacco
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Discharge from eyes, nose, and mouth
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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10/29/2013 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
review date-marking policy at Cheese Island -- inspector will recheck on next inspection
- Roasts held at a temperature of 130°F or above
cut watermelons on retail floor were 47-51*F -- food employee voluntarily removed from sale
- Food shall be obtained from sources that comply with law
Observed wheat grass shots in Health Market freezer from unapproved source (Fresh Cafe) -- PIC removed product from freezers and will discard
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09/04/2013 | Routine |
Restaurant representatives - add corrected or new information about Hy-Vee Kitchen, 1700 Valley West Dr West Des Moines, Ia 50265, , IA »