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: 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. |
Inspection Date: 10/12/2023
Total Score:83
Critical Violations
| 4 points: COLD AND HOT STORAGE EQUIPMENT |
| Cold holding unit in the facility being used for cold holding temp of 41 degrees F or less was not functioning adequately. Sushi display cooler noted at 48?F. Temperature setting for the cooler was adjusted to correct the violation. All items in the cooler for any extended length of time were removed from service and disposed. |
| 4 points: COLD AND HOT STORAGE EQUIPMENT |
| Cold holding unit in the facility being used for cold holding temp of 41 degrees F or less was not functioning adequately. Pizza ingredient cooler was noted not turned on at the start of shift. Switch was turned on to correct the violation. This cooler should be turned on before being loaded. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| A hand drying device was noted not provided at the hand washing lavatory in the sushi area. Paper towels had been moved to a different counter for a different use. Paper towels were replaced to correct the violation. It is STRONGLY recommended to install a permanent hand towel dispenser to prevent this violation in the future. |
| 3 points: POISONS/TOXIC MATERIALS AND MEDICINE |
| Personal medicines noted being stored in such a way that they could contaminate food in the sushi area. Storage of many unnecessary articles in cooler tops in sushi area. Critical violation corrected through training on the topic. |
Non-Critical Violations
| 1 points: FLOORS WALLS CEILINGS |
| Floors in the kitchen under and around equipment noted in need of cleaning. |
| 1 points: IN-USE UTENSILS |
| Bowl/scoop without handle noted being used as a scoop. All scoops must have handles and be stored so the handle does not contact the food. |