.HACCP - Discussed and provided written information on handwasshing.
Squats
Frozen foods were frozen.anitizer -
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Crab cheeseball and samples at 58 degrees F. Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Maintain a cold temperature of 41 degrees F or below on potentially hazardous foods requiring a cold holding temperature. Worker discarded food items. Corrected.
- Critical: Hand washing sinks installed, located, accessible
No temporary handwash station set up for sampling station. Lavatories shall be accessible to employees at all times. Provide a handwash station. Worker provided. Corrected.
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12/21/2015 | Routine | 91 |
- Critical: Outer openings protected from insects, rodent proof
Front sliding doors have a gap at bottom. Openings to the outside shall be tight fitting and self-closing. Doors have been repair and gap no longer exists. Corrected.
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10/23/2015 | 1st Recheck | |
HA.CCP - Discussed and provided written information on potentially hazardous foods.
Sanitizer - Quats
Frozen foods were frozen.
Note - There will be a recheck fee assessed for all rechecks.
- Critical: Outer openings protected from insects, rodent proof
Gap at bottom of both sets of outer doors leading into establishment. Openings to the outside shall be effectively protected against the entrance of rodents and insects by tight fitting self-closing doors, closed windows, screening, controlled air currents or other effective means. Repair doors to remove gaps. Recheck on or after 10/12/15.
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9/28/2015 | Routine | 96 |
temps continued: chip aisle case, 41 degrees F No violation noted during this evaluation. | 7/29/2015 | Final | |
Restaurant representatives - add corrected or new information about Hy-Vee 2 (Retail Sales Floor), 7610 N Orange Prairie Rd, Peoria, IL »