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Mission Hy-Vee fouls 4th inspection in 2 years following complaint; 13 violations, chemicals stored directly on top of a box of gloves used for foodservice, cleaner stored next to and in contact with an open container of teriyaki glaze

Mission Hy-Vee fouls 4th inspection in 2 years following complaint; 13 violations, chemicals stored directly on top of a box of gloves used for foodservice, cleaner stored next to and in contact with an open container of teriyaki glaze

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

Mission, KS

Hy-Vee

6655 MARTWAY
MISSION, KS 66202
913-831-4447

Kansas Department of Agriculture’s (KDA) food safety and lodging program conducted an unannounced retail food inspection on 8/20/2020 following a complaint. As a result of that inspection, and due to the severity of the specific violations Hy-Vee was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 13 violations were found.

Hy-Vee has failed to be in compliance following 4 inspections since August 2018 according to KDA:

Most Recent Inspection Inspection Type In Compliance  
10/22/2019 Follow-up to Administrative Order In  
06/19/2019 Follow-up Out Violation(s) 5
06/05/2019 Routine Out Violation(s) 10
08/20/2018 Follow-up In Violation(s) 3
08/08/2018 Complaint Out Violation(s) 20
03/30/2018 Modified Complaint In  

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

  • In the bakery one non-food grade plastic bottle was being used to hold for water for bread. COS = Bottle discarded
  • Meat tenderizer being stored as clean in the meat dept. was found with visible food debris on the food contact surface. One colander was being stored as clean with visible food debris on the food contact surface. COS = All items moved to dish for sanitation
  • Hot water in public restroom at front of store would only reach 86F. COS = PIC turned on hot water heater for restroom faucets.
  • No paper towels or other hand drying provisions at the back Sushi hand washing sink. Corrected on site (COS) = Paper towels provided
  • In the sushi area, under the wok station, Multi surface cleaner was being stored next to and in contact with an open container of teriyaki glaze.(no leakage) COS = Chemical removed
  • In the back storage area, a milk crate filled with assorted chemicals was being stored directly on top of a box of gloves used for foodservice.(no leakage) COS = Chemicals removed
  • In the meat dept, one container of Cream cheese ball mixture (dairy) was being stored without a date label. Person in charge (PIC) said that the open date was unknown. COS = Mixture discarded
  • Packages of raw bacon were being stored in an open air cooler directly over bags of raw potatoes.(NO leakage). COS = Cooler rearranged
  • One package of jalapeno’s wrapped with raw bacon was being stored directly on top of a box of cheddar cheese in sealed bags. (No leakage) COS = Bacon wrapped jalapenos moved Packages of raw bacon were being stored next to and in contact with packages of fully cooked ham in the health market cooler. (NO leakage) COS = Cooler rearranged Raw bacon was being stored in meat walk in cooler (WIC) cooler directly on top of boxes of fully cooked johnsonville brats.(NO leakage) COS = Cooler rearranged One box of raw bacon was being stored directly over one case of ready to eat cheese. COS =cooler rearranged
  • One box of Marinated raw chicken was being stored directly on top of a box of ground beef chubs.(no leakage) COS = Cooler rearranged
  • At the deli, one pepperoni pizza was holding at 113F. Person in charge (PIC) said it had been out for an hour. COS = PIC choose to discard rather than re-heat. Meatball sub at 88F at the pizza station. PIC said it had just came out of oven. COS = Meatball placed back into oven
  • In the meat dept. one open container of Cheddar cheese mix was date for 8-10-20. In the Deli walk in cooler, open bags of johnsonville brts were dated for 8-13-20 and an open bag of meatloaf’s were dated for 8-12-20. Today is 8-20-20 which is over 7 days on all products. COS = All items discarded
  • In the deli multiple cheese are being cut and re-packaged in the Facility. The packages are missing a list of Allergens. PIC said that they ran out of the labels sent with the cheeses. COS = All products pulled until correct label’s arrive

Abbreviations used by inspectors:

AVB- An Atmospheric Vacuum Breaker (AVB) is a backflow prevention device used in plumbing to prevent backflow of non-potable liquids into the drinking water system
BOH- Back of the House
CFSM- Certified Food Safety Manager
COS- Corrected on-site during inspection
FCS- Food contact surface
PIC- Person-in-charge
PHF- Potentially Hazardous Foods
RIC- Reach in cooler
RTE- Ready to Eat
WIC- Walk-in cooler