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Hy-Vee Food Store in Lenexa fumbles inspection following complaint from public; 15 violations cited by state inspectors

Hy-Vee Food Store in Lenexa fumbles inspection following complaint from public; 15 violations cited by state inspectors

By: Robert Dewey | robert.dewey@kansasrestaurantinspections.com

Lenexa, KS

Hy-Vee Food Store

13400 W 87TH PKWY
LENEXA, KS 66215
913-438-8308

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 3/16/2020 after KDA received a complaint from the public. As a result of that inspection, and due to the severity of the specific violations the Hy-Vee Food Store in Lenexa was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 15 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • In the Refrigerated prep table (RPT) on the east side of the deli, one open block of cream cheese was being stored without a date label.Person in charge (PIC) said he did not know when it was opened. In the deli walk in cooler (WIC), cream cheese stuffing for Pinwheels was being stored without a prep date. PIC said that she did not know when it was opened. COS = All item discarded
  • In the bakery three non-food grade spray bottles were holding water to spray the bread. COS = All bottles discardesd
  • In the deli one #10 can of banana pudding was being stored with a severe dent in the seam. Corrected in site (COS) = Pudding removed for credit
  • The seafood department is not recording the last sale date on the shellstock tags. Educated PIC in regards to saving the tags.
  • In the east sushi RPT, Raw salmon in a plastic container with lid,(no leakage) was being stored on a wire shelf directly over an unopened bag of RTE imitation crab. On the chefs line RPT, one 6th pan of uncovered pooled eggs was next to and in contact with multiple bowls of cooked noodles. In the open air meat cooler, raw chorizo, was being stored on a shelf (no leakage) directly over packages of fully cooked lil smokies. In the open air meat cooler, raw pork bacon (no leakage) was being next to and in contact with fully cooked turkey bacon. In the small reach in cooler, in the deli, raw corned beef was being stored directly on top of RTE bags of mashed potatoes. COS = all coolers were segregated by silo method
  • In the produce dept. open air cooler, the following foods were holding at the following temperatures: Bean sprouts – 56.7F, 57.8F, 61.4F Sweet-n-sour Chicken – 48.2F, 47.4F, 46.1F, 45.2F Ribs – 48.2F, 45.9F, 45.2F Pasta and sauce – 45.2F Swiss cheese – 48.2F Peppericino Cheese – 51.2F Mortadella Meat – 47.1F Cheese logs, balls – 45.1F, 46.4F, 44.5F Gouda – 47.8F Brie – 46.1F, 49.4F Havarti cheese – 56.4F Mozzarella cheese – 50.2F, 45.7F Sun dried tomatoes – 46.7F Cheese spread – 46.3F, 48.8F Marscapone Cheese – 53.6F, 45.9F, 45.6F All products were stored well over the fill line in the cooler. Once the top products were removed the remaining product was in temperature control. All products had been in cooler overnight. The ambient temperature of the cooler was 39.9F. COS = All items over fill discarded At the RPT in the deli, by the grill the following items were being stored outside of temperature control: Cooked sausage patty – 50.9F Pancake batter – 62.7F PIC said that these items had been out of the cooler for approximately 30 minutes. COS = Items returned to cooler for rapid chill.*
  • In the back WIC, the following made on site foods were being held with the following prep dates: Oreo Pudding with Dairy – 3-4-20 Mediterranean pasta salad – 3-9-20 COS = All items discarded
  • In the RPT, on the chef’s line, two trays of Crab Rangoon were being stored open without a date label. PIC said they were opened on 3-14-20. COS = All items dated
  • In the RPT, on the chef’s line, one open package of tofu was being stored with an open date of 3-6-20. In the back WIC, the following made on site foods were being held with the following prep dates: Oreo Pudding with Dairy – 3-4-20 Mediterranean pasta salad – 3-9-20 Today’s date is 3-16-20 which is over 7 days on all products. COS = All items discarded
  • In the open air produce cooler, Stilton cheese and pinwheel salsa were packaged and for sale on site but without the proper labeling of allergens. not corrected
  • The sushi department does not have any form of consumer advisory for the raw fish that is served in Sushi. Not corrected
  • On the cutting board in the deli multiple Stored as clean dishes and equipment were being stored with visible renovation dust. COS = All dishes and equipment moved.
  • The hand wash sinks at the temporary restrooms will only reach 46.9F Not Corrected
  • In the bakery, one working spray bottle with clear liquid inside was being stored without a label of common name. COS =PIC discarded instead of finding out what was inside.
  • In the deli, two working spray bottles of sanitizer was being stored next to and with the nozzle pointed directly at single use plastic lids and containers. COS = Chemicals moved

* The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food.