Hy-vee, INC

Year by year

Inspections

1. Feb 13, 2026 Follow Up · 3 priority foundation, 3 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

     The Person in Charge (PIC) is unable to demonstrate knowledge of the critical control point in their sushi HACCP plan and the HACCP plan monitoring requirements.

     Correction: The person in charge shall obtain training or training materials to undertand the requirements of their sushi HACCP plan so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (15)

   • Not serious Priority Foundation Repeat

     SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG

     The date when the last shellstock was sold from the container is not listed on the tag.

     Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.

     Code 3-203.12 (B)

   • Not serious Priority Foundation Repeat

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete for the grind on 2/9/2026. The establishment does not have retain the beef supplier lot numbers for this grind.

     Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B).

     Code 3-203.13 (B)

2. Feb 11, 2026 Routine · 4 priority, 3 priority foundation, 2 core
   • Serious Priority Corrected on site

     HACCP PLAN - CRITICAL CONTROL POINTS

     During the inspection and when reviewing the HACCP records for 2/11/2026, the employee stated that they only have one pH meter and that the pH meter was not working and because the pH meter was not working, they wrote down a pH of 4.0 into their HACCP log (for pot #1) for today's production based on how the acidified rice tasted in their mouth.

     Correction: Records pertaining to the HACCP plan shall be properly maintained. The pH measurements shall be based on the use of a calibrated pH meter and not based on how the rice taste. Education provided to the employee to not use taste as a way to determine the pH of the acidifiec rice and instead to use a calibrated pH meter. The establishment voluntarily discarded the sushi products and the remaining sus

     Code 1-106.12 (D)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Rotisserie chickens are is hot held at 108°F in the Henry Penny hot holding display case in the deli department.

     Correction: Maintain time/temperature control for safety food at or above 135°F. The establishment voluntarily discarded the rotisserie chickens.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The meat 3-compartment sink sanitizer is not being used according to EPA registered label use instructions and is at <150 PPM quaternary ammounium compound sanitizer.

     Correction: Provide training to employees on proper use and concentration of sanitizer. The establishment made a new 200 PPM sanitizer solution for the meat 3-compartment sink.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The sanitizer wipe bucket in the sushi area is not being used according to EPA registered label use instructions and is at <150 PPM quaternary ammonium compound sanitier.

     Correction: Provide training to employees on proper use and concentration of sanitizer. The establishment made a new 200 PPM sanitizer solution for the wipe bucket.

     Code 4-501.114 (A) - (E)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The food prep sink in the produce department does not have a 2 inch air gap at the catch recepticle.

     Correction: Provide a 2 inch air gap.

     Code 5-402.11

   • Serious Priority Corrected on site

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between the sewage system and a drain from the food preparation sink in the meat department.

     Correction: The establishment stated that going forward, they will no longer place food below the flood rim of the sink and instead do all food prep above the flood rim using a colandar or tubs.

     Code 5-402.11

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     The food prep sink in the deli department does not have a 2 inch air gap at the catch recepticle.

     Correction: Provide a 2 inch air gap.

     Code 5-402.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

     The Person in Charge (PIC) is unable to demonstrate knowledge of the critical control point in their sushi HACCP plan and the HACCP plan monitoring requirements.

     Correction: The person in charge shall obtain training or training materials to undertand the requirements of their sushi HACCP plan so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (15)

   • Not serious Priority Foundation

     SHELLSTOCK, MAINTAINING IDENTIFICATION - DATE RECORDED ON TAG

     The date when the last shellstock was sold from the container is not listed on the tag.

     Correction: When the last shellstock is sold from the container the date of sale shall be recorded on the tag.

     Code 3-203.12 (B)

   • Not serious Priority Foundation

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete for the grind on 2/9/2026. The establishment does not have retain the beef supplier lot numbers for this grind.

     Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B).

     Code 3-203.13 (B)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Cauliflower and brocolli salad is cooled in a large plastic tub with the lid fully covered in the deli walk-in cooler.

     Correction: Educated provided to the establishment on how to properly cool the salad. The establishment portioned the salad into three shallow stainless steel trays and left uncovered in the deli walk-in cooler to cool.

     Code 3-501.15 (B)

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     A clean cutting board is improperly stored in tucked behind the faucet of the wash/pre-wash faucet of the sushi 4-compartment sink.

     Correction: Store the cleaned cutting board in a location where it is not exposed to splash, dust, or other contamination. The establishment placed the clean cutting board into the wash basin to be re-washed.

     Code 4-903.11 (A)

3. Nov 21, 2024 Pre-inspection · 2 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     The 8-piece fried chicken buckets in display case in front of sushi bar were recoreded at 52F around 2:00PM today, 11/21/2024, and have not been cooled properly. Per PIC the fried chicken pieces were stored covered in the walk-in cooler after being cooked last night and then were packaged and placed in the display bunker case for sale this morning.

     Correction: The establishment voluntarily discarded 7 buckets of the 8-piece fried chicken buckets. Education provided to the establishment and employee for proper cooling.

     Code 3-501.14 (A)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     No air gap provided at the Meat Department food preparation sink.

     Correction: Remove the direct connection and provide an air gap at the Meat Department food preparation sink.

     Code 5-402.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The ice shoot inside the ice machine located in the Meat Departmnet has mold and grime buildup.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     HACCP PLAN - NOT IN PLACE

     Food Establishment does not have an approved sushi HACCP Plan for acidifying their rice at this new location.

     Correction: Submit HACCP Plan and variance if required to the Department for approval.

     Code 1-106.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - ORIGINAL CONTAINER

     Single service items not stored face down.

     Correction: Store service items should be stored face down.

     Code 4-903.11 (C)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the equipment in the deli cookline has food debris and old grease and grime.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12