Hiway Harrys

Year by year

Inspections

1. Sep 18, 2026 Re-inspection · No items found

   No violations cited.

2. Sep 16, 2025 Re-inspection · 2 priority, 3 priority foundation, 2 core, 7 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee at cookline observed not washing hands after touching clothing then observed to "blow" into the gloves before donning them.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated, such as touching clothing, face, etc. Employees should not attempt to inflate gloves by blowing into them before donning them as this would cause the gloves to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cut leafy greens, such as spinach and spring mix, were held in the Left Prep Cooler at the cook line, and were observed to be wilting and warm. Attempted temperature was 60F, and ambient of cooler was holding above 45F. It appeared the cooler was not running. Food items were discarded by management.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Employee was seen washing hands in food preparation sink at cookline. This was immediately discussed with manager who spoke with employee.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. Items were observed to be placed in the handwashing sink upstairs and at the bar, preventing use.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be used for rinsing bar mats during inspection and is unavailable for proper handwashing. Sanitizer bucket then observed to be placed in handwashing sink at bar.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. If a sink will not be used for handwashing, and will be used for food prep or warewashing, the handwashing sign, soap, and paper towel is recommended to be removed from area to mitigate the potential for employees washing their hands in that sink.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. Drink was knocked over and spilled onto food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

3. Aug 28, 2025 Routine · 5 priority, 9 priority foundation, 9 core, 5 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee at cookline observed not washing hands after touching clothing then observed to "blow" into the gloves before donning them.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated, such as touching clothing, face, etc. Employees should not attempt to inflate gloves by blowing into them before donning them as this would cause the gloves to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the WIC at the cook line, raw beef was stored over RTE foods. Corrected during inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Cut leafy greens, such as spinach and spring mix, were held in the Left Prep Cooler at the cook line, and were observed to be wilting and warm. Attempted temperature was 60F, and ambient of cooler was holding above 45F. It appeared the cooler was not running. Food items were discarded by management.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Maple Dijon Dressing in the WIC has exceeded its date mark of 7/30/25.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine sanitizer in wiping cloth buckets is not being used according to manufacturer’s use directions. Sanitizer is above 200ppm, with a requirement of 50-100ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Do not exceed a concentratin of 100ppm.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Employee was seen washing hands in food preparation sink at cookline. This was immediately discussed with manager who spoke with employee.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. A "biohazard pathogen clean up kit" is suggested as the best method for ensuring procedures and supplies are provided if needed.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - COMMERCIALLY PREPARED FOODS DATE MARKING

     Mayonnaise, sour cream, and other commercially prepared items in WIC from a food processing plant was not date marked for the manufacturer's date.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food from a food processing plant is date marked when the container is opened.

     Code 3-501.17 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     Date marking method for many items is inadequate due to inconsistency. Some items are date marked but the dates are illegible or staff is only writing the day of the week, without providing a date.

     Correction: Methods of date marking should be consistent among all staff. Either the date the food is prepared should be used, or the date the item is due to be disposed should be used. The PIC in charge should make sure staff is aware of the date marking practice and that any food is disposed on the 7th day. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (D)

   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Left Prep Cooler bottom section on cookline is not sufficient in capacity to hold foods at <41F. Ambient temperature is above 45F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations. A tube of chlorine test strips was provided to facility due to high concentrations of chlorine in wash buckets.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Train staff on how to use them.

     Code 4-302.14

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration. A test strip tube was provided to facility by inspector due to high sanitizer concentrations.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. Items were observed to be placed in the handwashing sink upstairs and at the bar, preventing use.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink or automatic handwashing facility observed to be used for rinsing bar mats during inspection and is unavailable for proper handwashing. Sanitizer bucket then observed to be placed in handwashing sink at bar.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. If a sink will not be used for handwashing, and will be used for food prep or warewashing, the handwashing sign, soap, and paper towel is recommended to be removed from area to mitigate the potential for employees washing their hands in that sink.

     Code 5-205.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. Drink was knocked over and spilled onto food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Numerous food items in the WIC were observed to be unwrapped or uncovered after cooling had been completed..

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoops stored with the handle touching the food item.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on the counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Numerous boxes stored in the WIC on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces, such as the floor, of WIF have debris accumulation.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of WIF are soiled with debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

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

     Dish racks are stored on the floor in the dishwashing area.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at cook line handwashing sink or employee bathroom handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

4. May 16, 2024 Re-inspection · 2 priority, 3 priority foundation, 2 core, 7 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Both employees observed not washing hands after handling raw meats or before putting on new pair of gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Ham in small kitchen walk-in cooler is not provided with a date mark and observed to be moldy.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Repeat

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Reduced oxygen packaged tuna is being improperly thawed - fish is not removed from packaging prior to thawing. Label states it needs to be removed from packaging prior to thawing.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement (asterisk next to items that can be order undercooked).

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation Repeat

     HAND DRYING PROVISION

     Employee noted drying hands on reusable towel instead of single-use toweling.

     Correction: Employees must use single-use toweling. Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     OPEN DRINK CONTAINER

     Employee drinking cups observed stored on food preparation tables. One was observed very close to open food products on the cold table.

     Correction: Remove employee drinks in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The flooring under all main line kitchen equipment observed to be heavily soiled with grease and food debris.

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

     Code 6-501.12

5. May 7, 2024 Routine · 5 priority, 4 priority foundation, 4 core, 5 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Both employees observed not washing hands after handling raw meats or before putting on new pair of gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Two employees observed handling ready-to eat foods with their bare hands. One was cutting avocadoes for a salad and the other observed handling pickles with bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Noodles and chicken is cold held at 53 and 52F respectively.

     Correction: Food items were voluntarily disacarded at time of inspection. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Ham in small kitchen walk-in cooler is not provided with a date mark and observed to be moldy.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

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

     The chlorine sanitizer in the kitchen dishmachine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Reduced oxygen packaged tuna is being improperly thawed - fish is not removed from packaging prior to thawing. Label states it needs to be removed from packaging prior to thawing.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement (asterisk next to items that can be order undercooked).

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     4-drawer prep cooler is not sufficient in capacity to hold foods at or below 41 degrees Fahrenheit.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     Employee noted drying hands on reusable towel instead of single-use toweling.

     Correction: Employees must use single-use toweling. Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watch on wrist while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     OPEN DRINK CONTAINER

     Employee drinking cups observed stored on food preparation tables. One was observed very close to open food products on the cold table.

     Correction: Remove employee drinks in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Countertop coolers and prep coolers are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The flooring under all main line kitchen equipment observed to be heavily soiled with grease and food debris.

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

     Code 6-501.12