Name: PRAIRIE STAR BBQ & CATERING
Type: Restaurant
Address: 1001 E LOGAN PO BOX 64, OTTAWA, KS 66067
Phone: 785-242-2424
Total inspections: 3
Last inspection: Nov 16, 2015
4-302.14 - --None available for quaternary ammonium sanitizer in use - COS by KDA providing sanitizer test kit.
KDA_3_50114A2 - --Two large aluminum foil covered flat pans of mashed potatoes and canned green beans smoked chicken pieces left over from hot holding with a Sunday night catering event in the True RIC at 12:45 PM at 61 F and 56 F - > 6 hours to cool from 135 F to 41 F - COS by VD.
KDA_3_50115A - --Covered pans were placed in True RIC without using proper cooling methods - COS by VD od product and reviewing cooling procedures and leaving FOFS handouts.
KDA_3_50118A2 - --Open container of milk, left over pulled pork and left over RTE smoked chicken from Thursday night catering placed in the True RIC without date marking on containers - COS by dating containers - 11/18 discard date.
KDA_6_50111 - --The kitchen floor has areas with broken and deteriorated floor tiles.
KDA_Defacto - --All freezers with foods frozen solid. True RIC: 36 F open container of milk 37 F pulled left over pork 36 F canned green beans
11/16/2015
6
Regular
In
Details not available.
03/26/2015
Details not available.
03/12/2014
Violation descriptions:
4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_3_50114A2 - Cooling PHF/TCS (Reach 41°F within 6 hours total) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within a total of 6 hours from 57ºC (135°F) to 5°C (41°F) or less. [must cool from 135°F to 70°F in the first two hours]
KDA_3_50115A - TCS Cooling (Methods) - Cooling shall be accomplished IN accordance with the required time and temperature criteria by using one or more of the following Methods based on the type of FOOD being cooled: placing the FOOD IN shallow pans- separating the FOOD into smaller or thinner portions- using Rapid Cooling equipment- stirring the FOOD IN a CONTAINER placed IN an ice WATER bath- using containers that facilitate heat transfer- adding ice as an ingredient- or, other effective methods.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5°C (41°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
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