HY-VEE FOOD & DRUGSTORE 1398, 601 N 3RD PL, MANHATTAN, KS - Restaurant inspection findings and violations

Business Info

Name: HY-VEE FOOD & DRUGSTORE 1398
Type: Restaurant
Address: 601 N 3RD PL, MANHATTAN, KS 66502
Phone: 785-587-8609
Total inspections: 6
Last inspection: Jan 19, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --In open air cooler 18 (cheese products) there were packages of Kraft mozzarella shredded cheese at 57.6F, Italian shredded cheese at 50.6F, pepperjack shredded cheese at 50.6F and 52.4F, Mexican 4 blend shredded cheese at 53.3F, Mexican shredded cheese at 51.2F, jalapeno shredded cheese at 52.6F, monterey jack shredded cheese at 51.9F and triple cheddar shredded cheese at 50.2F. There was Hy-Vee sharp shredded cheese at 51.2F, mexican shredded cheese at 50.6F, 49.5F, 51.1F and 52.4F, swiss at 48.3F and 47.4F, mozzarella at 53.3F, 50.2F and 51.2F, sharp cheddar cheese at 52.2F, extra sharp cheddar cheese at 51.1F and 52.6F, colby at 50.2F, mild cheddar at 52.3F and 53.6F, cheddar jack at 43.7F and 44.3F, chipotle cheddar at 55.1F and taco at 54.0F. There was Horizon Organic mexican at 51.1F and 51.3F. Crystal Marble cheese at 53.9F. Sargento 4 state cheddar at 53.4F, cheese pizzeria at 50.6F, extra sharp at 49.2F, mozzarella at 52.7F, mild cheddar at 53.6F, sharp cheddar at 52.9F, colby at 54.0F, 52.7F, 50.1 and 50.4F. Sargento baby swiss cheese at 53.0F, 57.1F, 55.6F, 57.5F, 54.4F, 51.2F, 52.7F, 53.8F, 53.9F, 50.9F, 49.6F and 45.5F. Sargento provolone at 56.0F and 50.0F. Sargento colby at 55.1F, 50.3F, 46.1F, 46.2F, 54.5F and 50.0F, and 58.9F. Sargento aged swiss at 56.8F, 52.9F, 57.0F and 48.9F. Sargento medium cheddar at 47.6F and 52.3F. Sargento extra sharp at 53.1F, 50.0F and 47.3F. Crystal Farms provolone cheese at 51.8F. Crystal Farms colby jack at 56.3F. Crystal Farms variety pack at 46.1F and 48.9F. Crystal Farms pepperjack at 48.8F. Crystal Farms jalapeno & habanero at 49.6F, 47.9F adn 46.9F. Hy-Vee Swiss at 54.1F and 51.7F. Hy-Vee sharp at 53.4F, 49.6F, 46.4F, 52.8F and 47.6F. Hy-Vee provolone at 49.2F and 47.6F. Hy-Vee pepperjack at 51.3F, 48.8F, 51.6F and 47.6F. Kraft mild cheddar at 46.8F. Kraft american at 47.3F and 52.4F. Kraft sharp cheddar at 45.4F. Kraft pepperjack/sharp at 49.4F, 52.4F, 51.7F, 47.8F, 48.2F and 46.1F. Crackel Barrel asiago cheese at 54.5F, 50.7F and 47.7F. COS-discarded due to the products being above 41F for more than 4 hours. The ambient air temperature of the unit was reading 34F. The store manager called for the unit to be serviced. The air pressure was lower in the area where the cheese packages were displayed. An employee rearranged the display cooler so air flow will be increased in between the packages to help keep the products colder. KDA_Defacto - --Critical (Critical)	01/19/2016	2	Follow-up	Out
5-202.14 - --The mop sink located in the Bakery area atmospheric vacuum breaker leaks when water is supplied. The green hose was below the flood rim. COS-hung the hose nozzle up above the flood rim. 3-302.11(A)(2) - --In open air cooler 5 there were round trays of raw chicken being stored directly on top of packages of raw ground beef. COS-removed the raw chicken trays. In the Meat WIC on the speed rack there was raw ground beef being stored directly above whole muscle pork. COS-rearranged items. KDA_3_20215 - --In the back storage area, there were two cans of Campbell's Chunky Chicken Noodle Soup with deep dents on the sides of the cans. COS-pulled for vendor credit. On the retail shelf there was one can of Progresso Rich and Hearty Steak and Vegetables soup with a dent on the top seam. COS-pulled for vendor credit. KDA_3_30211A1b - --In open air cooler 4 there was 4 packages of ready to eat baked potatoes stored directly in between packages of raw ground turkey and packages of raw chicken breasts. There were also 2 packages of raw catfish nuggets being stored directly in between packages of ready to eat smoked salmon and packages of ready to eat imitation crab meat. COS-rearranged items. In open air cooler 5 there were packages of ready to eat stuffed mushrooms being stored directly next to raw ground beef patties and raw ground beef rolls. COS-rearranged items. KDA_3_30212 - --In the Bakery area on a lower shelf there was a working blue spray bottle with clear liquid in it and not labeled. The person in charge said it was water. KDA_3_50116A2 - --In the Bakery reach in cooler, there were Canoli's at 47.2F and 49.6F. They have been in the unit longer than 4 hours. They were double stacked. The ambient air temperature of the unit was reading 38.7F. COS-discarded. In the Salad open air cooler there was a package of bean sprouts at 45.5F. COS-The cooler was in defrost mode and the ambient air temperature was reading 38F. KDA_4_20211A2 - --On a hook above the 3 compartment sink in the Seafood area, there was one black plastic spatula with a chunk missing. COS-discarded. KDA_4_60111A - --On the utensil rack above the 3 compartment sink in the Bakery area, there was one plastic food grade container with a sticker left on the outside and stored clean. COS-moved to the ware wash area. Caribou-in an upper cabinet there were 2 plastic food grade containers with sticker residue left on them and stored clean. COS-moved to the ware wash area. KDA_4_60111C - --There is dust build up on the fan blowers in the Dairy WIC, there is dust build up on the fan blowers in the Seafood WIC and on the ceiling above the fan blowers in the Produce WIC. KDA_5_20213 - --In the Seafood area at the 3 compartment sink, the spray hose was below the flood rim. COS-hung the spray hose up. KDA_5_20515B - --In the back storage area, the mop sinks hot water handle leaks when water is supplied. KDA_6_20215A3 - --The northwest back exit door has a 1/2" gap in between the doors towards the bottom. This could allow the entrance for pests. KDA_7_30111A - --In the back storage area in a cart there were 4 bottles of Hy-Vee Stomach Relief being stored with several bottles of lotion. COS-removed the medicine bottles. KDA_Defacto - --Caribou RIC half and half 42.1F 2% milk 38.8F Traulsen RIC skim milk 38.1F Bakery WIC Asiago shredded cheese 34.7F Seafood WIC lobster tails 39.3F calamari 29.4F Seafood Front Display Cooler RTE crab meat 38.5F raw tuna 37.7F Meat Front Display Cooler jalapeno cheddar cheese bratwurst 36.0F chicken griller 35.4F pork chop 37.8F raw ground beef 38.0F ribeye steak 35.0F Meat WIC cooked ham 33.1F raw beef muscle 31.6F Produce WIC cut salad 37.7F deviled eggs 37.1F Dairy WIC whole milk 34.6F cottage cheese 34.8F raw hard shell eggs 34.8F Specialty Cheese Open Air Cooler havarti 41.3F kassen 42.1F hard salami panino 38.8F OAC 2 coconut cream pie 28.1F imitation crab meat 40.8F cheese ball 37.7F hummus 38.6F sliced cheese 41.4F cut watermelon 42.7F cut artichokes 36.8F Bakery OAC cheese cake 42.7F chocolate cream pie 41.3F Salad OAC spring mix 42.1F OAC 2 redi whip 43.1F coleslaw mix 43.3F OAC 3 tofu 38.8F alfalfa sprouts 40.1F OAC 4 ham loaf 38.4F stuffed clams 40.1F scallops 36.9F pork butt 33.3F Seafood RIF-food frozen RIF's on retail floor-food frozen OAC 5 tender pork 41.9F raw whole beef 42.7F raw ground beef 38.8F OAC 6 raw ground beef 37.2F raw whole beef muscle 32.1F OAC 7 raw pork muscle 37.6F raw ground pork 34.6F raw turkey 33.3F raw chicken 36.7F OAC 8 lil' smokies 43.3F milk cheese block 43.1F OAC 9 mashed potatoes 42.1F turkey lunchable 40.3F OAC 10 butter 37.4F OAC 11 raw hard shell eggs 37.5F OAC 12 sour cream 39.8F yogurt 35.6F OAC 13 liquid eggs 42.4F ham loaf 36.6F OAC 14 raw bacon 39.6F cream cheese 38.8F OAC 15 string cheese 39.4F OAC 16 chopped ham 37.8F sliced turkey meat 38.2F OAC 17 raw hard shell eggs 38.4F OAC 18 bratwursts 38.8F hot dogs 40.1F OAC 19 hummus 40.4F OAC 20 shredded mozzarella cheese 40.9F jalapeno habanero jack cheese 37.8F cheese curds 39.5F summer sausage 39.1F OAC 21 almond mozzeralla cheese 40.4F raw hard shell eggs 42.2F noosa (yogurt) 35.7F --Caribou-the 3 compartment sink was set up, utilizes Quaternary Ammonia and measured at 200ppm. --Critical (Critical)	01/07/2016	14	Regular	Out
Details not available.	09/08/2014
Details not available.	08/26/2014
Details not available.	12/06/2013
Details not available.	11/20/2013

5-202.14 - A backflow or backsiphonage prevention DEVICE installed on a WATER SUPPLY system shall meet American Society of Sanitary Engineering (A.S.S.E.) STANDARDS for construction, installation, maintenance, inspection, and testing for that specific application and type of device.
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
KDA_3_20215 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_5_20213 - An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_7_30111A - Retail Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored and displayed for retail sale so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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