Facility:
HY-VEE FOOD STORE #3-CHINESE/ITALIAN
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 9/11/2024
Total Score:88
Critical Violations
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Sushi rice acidification logs noted not being appropriately kept as a control measure used in place of time or temp as stated by their HACCP. Every batch of sushi rice must be tested for pH before placing for storage and use at room temperature and this pH must be logged in log book. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| A hand drying device was noted not provided at the hand washing lavatory in the sushi area. A permanently installed dedicated paper towel dispenser would solve this recurring violation. Will re-inspect for 10 days to inspect for permanent solution to this violation. |
Non-Critical Violations
| 2 points: CONTAMINATION DURING STORAGE |
| Food noted being stored on an absorbant surface in kitchen. Food and utensils were noted being stored on cardboard sheets placed on shelving. |
| 1 points: STORAGE/HANDLING CLEAN EQUIP & UTENSILS |
| Pizza cutting board noted on top of wet towel. Pizza cutting board was also badly warped which may have been why they were utilizing the towel to prevent board from moving/rocking. |
Inspection Date: 1/23/2024
Total Score:97
| 2 points: CONTAMINATION DURING STORAGE |
| pH logs for sushi rice noted not being kept up to date. Logs were ceased around 1-12-24 and must be restarted for every batch of rice. |