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Shawnee Hy-Vee Food Store fouls follow-up inspection, 6 violations; Not date marking sauces, milk, taco meat and wantons; all discarded

Shawnee Hy-Vee Food Store fouls follow-up inspection, 6 violations; Not date marking sauces, milk, taco meat and wantons; all discarded

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

Shawnee, KS

Hy-Vee Food Store

The Kansas Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted a follow-up retail food inspection on 3/3/2020. As a result of that inspection, and due to the severity of the specific violations Hy-Vee Food Store was cited as being, “Out of Compliance” with Kansas food safety regulations. During this inspection a total of 6 violations were found. The same Hy-Vee failed a routine inspection on February 19, 2020 after the Department received a complaint from the public. 14 violations were cited during the earlier inspection.

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

  • In the marked place reach in cooler under the make table the following items were not date marked: prepared on site Hollandaise Sauce, prepared on site queso dip. Person in charge didn’t know when the sauce and dip were made. An open milk gallon and a box of jalapeƱo wantons. Person in charge didn’t know when the milk was opened and when the wantons box was opened. Corrected on site: sauces, milk and wantons (7) were voluntarily discarded. In kitchen walk in cooler, a pan with cooked taco meat was not date marked. Person in charge didn’t know when the meat was cooked. Corrected on site: taco meat was voluntarily discarded.
  • Located at the Asian grill on the make table, prepared on site cooked diced chicken breast, cooked pork, cooked beef and cooked Beijing chicken were not date marked. Person in charge said meats were cooked on 3/1/20 > 24 hours. Corrected on site: items were date marked. In the kitchen walk in cooler the following items were not date marked: prepared on site cooked chicken skewers. Person in charge said skewers were cooked on 3/1/20 >24 hours. Two pans of prepared on site mac & cheese, one pan of prepared on site fried chicken tenders and one pan prepared on site baked chicken legs. Person in charge said one pan mac & cheese was made on Sunday 3/1/20 and one pan mac & cheese was made on Saturday 2/29/20, chicken tenders were made on 3/1/20 and chicken legs were baked on Sunday 3/1/20. today is 3/3/20. Corrected on site: all items were date marked.
  • In the walk in cooler located in the kitchen, a pan with diced ham opened on 2/20/20 was held more than seven days. Today is 3/3/20. Corrected on site: ham was voluntarily discarded.
  • Located at the Asian grill under the make table, a pan with cut up cabbage was prepared on 2/24/20 and held more than 7 days. Today is 3/3/20. Corrected on site: cabbage was voluntarily discarded. In the kitchen walk in cooler, salsa prepared on site on 2/23/20 and pizza ranch dressing prepared on site on 2/21/20 were held for more than seven days. Today is 3/3/20. Corrected on site: salsa and dressing were voluntarily discarded. In the kitchen walk in cooler, a pan of cooked pork was prepared on 2/24/20, a pan of cooked chicken was prepared on 2/21/20 and held more than 7 days. Today is 3/3/20. Corrected on site: Chicken and pork voluntarily discarded.
  • No paper towels or other hand drying provisions at the hand washing sink located in the back by the meat department. Corrected on site: Paper towel provided.
  • In the back storage area, one bottle of laundry soap was stored directly on top of a box of protein bars. Corrected on site: laundry soap was moved.