Hy-Vee Market Grille / Kitchen / Italian / Chinese / Salad Bar

MFC 2-401.11

Employees were eating on the make table cutting board.

MFC 6-301.12

Two handwashing sinks were not supplied with disposable towels. CORRECTED. Towels were provided.

MFC 3-101.11

Cans with dented seams were located on the rack in dry storage. CORRECTED. The affected food was discarded. REPEAT.

MFC 4-501.114

The chemical sanitizing solution at the three-compartment sink was not reading on test strips. CORRECTED. The chemical supply line was clogged. After clearing the line, the sanitizer read proper concentration on test strips.

MFC 3-501.16

Prepared food, such as baked chicken thighs, in the display hot case had an internal temperature below 135°F. The food was reheated to 165°F and the thermostat was set to a higher temperature. REINSPECTION REQUIRED on 10/5/26.

MFC 3-501.16

All food in the make table next to the grill had an internal temperature above 41°F. The food was discarded. REINSPECTION REQUIRED on 10/5/26.

MFC 3-501.18

There were several containers of food held past the indicated discard date. CORRECTED. All affected food was discarded.

MFC 3-305.11

A box of shrimp was located on the floor in the walk-in freezer. CORRECTED. The box was placed on shelving.

MFC 3-304.14

There were several visibly soiled cloths in use throughout the kitchen.

MFC 4-602.13

1. There was black residue in the gaskets in the reach in cooler. CORRECTED. Gaskets were cleaned. REPEAT. 2. An accumulation of grease was on the side of the fryer. REPEAT.

MFC 6-501.12

1. There was what appeared to be mold on the wall by the three-compartment sink. REPEAT. 2. The floors throughout had accumulated food debris, refuse, dirty wiping cloths, and broken dishes. REPEAT. 3. The drain tray on the soda fountain had what appeared to be mold.