Hy Vee

Critical Items

1. None

Non-Critical Items

Critical Items

1. 3-501.16 Under counter refrigerator at Starbuck’s is above 41 F.

Non-Critical Items

1. 6-501.12 (a) Water and food debris pooled in corner and along wall behind cook line in kitchen. (b) Food debris on the bakery floor below equipment.
2. 4-602.13 Food debris in the bottom of the prep cooler in the kitchen.
3. 4-903.11 Single service items on the floor by the chicken cooler.
4. 4-204.112 Thermometers not functioning in the deli meat cooler at the cheese island.

Critical Items

1. 3-302.11 Still eggs stored above cottage cheese in end display cooler – corrected.

Non-Critical Items

Critical Items

1. 4-703.11 No sanitizer at the kitchen three compartment sink – corrected.
2. 3-302.11 (a) Tube of raw ground beef stored above containers of potato salad in the chicken cooler. (b) Raw shell eggs stored above butter in end display case.

Non-Critical Items

1. 6-301.12 No paper towels available at the kitchen hand sink.
2. 4-602.13 (a) Lint accumulation on the fan guards of the kitchen walk-in cooler. (b) Soil in the storage area below pizza hot holding. (c) Soil and food debris in the bakery reach-in cooler.
3. 6-501.12 (a) Trash and debris on the floor of the kitchen walk-in cooler (b) Soil and liquid pooled on the floor of the kitchen. (c) Food debris on the floor in the bakery.
4. 4-204.112 (a) No thermometer available in the kitchen display cooler. (b) No thermometer observed in the under counter refrigerator at Starbuck’s.
5. 4-903.11 (a) Boxes of single service items stored on the floor between kitchen and sushi prep area. (b) Boxes of single service items stored on the floor by cake decorating area.
6. 5-202.11 No hot water available at the hand sink in sushi prep area.
7. 3-305.11 Box of peanuts stored on the floor in the bakery area.
8. 4-501.14 Soil accumulation on the exterior of the dishwasher in the bakery.

Critical Items

1. None

Non-Critical Items

1. None

Critical Items

1. 3-302.11 Raw meat stored above ready-to-eat products in prep cooler in kitchen – corrected.
2. 4-703.11 Bakery dishwasher is not reaching proper temperature to sanitize.

Non-Critical Items

1. 6-501.12 (a) Liquid and soil below equipment and along wall in the kitchen. (b) Liquid spills on the floor of the walk-in cooler in kitchen. (c) Soil on the floor in the bakery area. (d) Trash on the floor below shelving in milk cooler.
2. 4-602.13 (a) Food debris in the bottom of the reach-in freezer in the kitchen. (b) Shelves below bakery tables have food debris. (c) Food debris on the flour/sugar storage shelves.
3. 4-903.11 Boxes of single service products stored on the floor of storage area off of kitchen.
4. 4-602.12 Microwave oven in the bakery is dirty.
5. 4-204.112 No thermometer in the open display cooler of ground beef.

Critical Items

1. 3-301.11 Employee packaging cooked chicken using bare hands – discussed.

Non-Critical Items

1. 4-204.112 (a) No thermometer observed in the prep cooler in the kitchen. (b) Thermometer not observed in the under counter refrigerator at cheese island. (c) Thermometer not observed in the meat walk-in cooler.
2. 4-903.11 (a) Box of single service cups stored on the floor in the storage area off of kitchen. (b) Single service containers stored on the floor by the chicken cooler.
3. 4-602.12 Food debris in the bakery microwave oven.
4. 6-501.12 (a) Food debris on the floor in the bakery including behind dishwasher. (b) Trash on the floor in the storage area below shelving. (c) Water pooled on the floor below three compartment sink in Starbucks area.
5. 4-202.16 Shelving is rusty in the under counter refrigerator at the cheese island.
6. 6-501.11 Coving tile missing near the corner in meat area.
7. 4-602.13 Trash on the shelving where bakery flour is stored.
8. 3-305.11 Food products on the floor in the deli walk-in cooler.

Critical Items

1. 3-501.16 Chicken in the hot case at 122 F – Removed.
2. 6-501.115 Dog observed in a shopping cart in store – Discussed with PIC.

Non-Critical Items

1. 6-501.12 (a) Grease and food debris on the floor behind the cook line in kitchen. (b) Soil and food debris on the floor of the bakery. (c) Trash on the floor below shelves in egg cooler.
2. 4-903.11 Single service containers stored on the floor by the chicken cooler and in storage area.
3. 6-301.12 No paper towels available at the hand sink in the pizza prep area.
4. 4-602.13 (a)Food debris in the bottom of the bakery display cases. (b) Water pooled in the bottom of the prep cooler in kitchen.
5. 6-501.11 Grout missing from tile in areas of bakery floor.
6. 5-205.11 Knife in the hand wash only sink at the cheese island.
7. 6-201.13 Coving missing from the wall in the salad prep room.
8. 4-204.112 No thermometer observed in the under counter refrigerator at Starbuck’s.

Critical Items

1. None

Non-Critical Items

1. None

Critical Items

1. 3-302.11 Raw shell eggs stored above dips and meat and cheese trays.

Non-Critical Items

1. 6-501.12 (a) Liquid pooled on the floor of kitchen below equipment along wall. (b) Liquid and food debris on the floor of the walk-in cooler and chicken cooler in kitchen. (c) Food debris on the floor of the bakery.
2. 4-202.16 Duct tape on the prep table not easily cleanable.
3. 4-903.11 Boxes of single service items stored on the floor of storage area off of kitchen.
4. 3-305.11 Box of gravy packets stored on the floor in the storage area off of kitchen.
5. 4-602.13 Food debris inside doors of the bakery display cases.
6. 6-202.11 Light shields not on the end caps over the meat/shrimp display coolers.