Prime On The Nine, 1800 MATT DOWN LN, DODGE CITY, KS - Restaurant inspection findings and violations

Business Info

Name: Prime On The Nine
Type: Restaurant
Address: 1800 MATT DOWN LN, DODGE CITY, KS 67801
Phone: 620-227-2736
Total inspections: 8
Last inspection: Dec 29, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
4-302.14 - --There were no chlorine sanitizer test strips available for the dishmachine. Repeated KDA_3_10111 - --There was an open package of sliced ready to eat smoked ham held in the east True cooler with no consume by date label. The employee did not know when the ham was opened. "Corrected on site" (COS-employee discarded). KDA_3_50118A1 - --A container of ready to eat risotto (dated 12/22) was held eight days in the two door glass cooler. A container of ready to eat linguini (dated 12/22) was held eight days in the make table. A container of ready to eat penne (dated 12/22) was held eight days in the make table. A tray of ready to eat sliced ham was held in the east True cooler with an open date of 12/10. (COS-discarded). Repeated KDA_3_50118A2 - --A container of ready to eat diced chicken was held four days in the make table with no consume by date label, as per employee. An open box of ready to eat cheese cake was held in the east True cooler four days with no consume by date label, as per employee. (COS-dated). Repeated KDA_4_50111B - --The door seal was loose and falling from the north door on the glass door cooler. Repeated KDA_5_20212A - --The maximum water temperature at the kitchen hand washing sink was 61 F. The water was turned off due to a leak, as per employee. (COS-hot water was turned on). Repeated KDA_5_20515B - --The 3-vat sink faucet had a constant leak. Repeated KDA_6_50111 - --There was a ceiling tile missing in the middle of the kitchen. Repeated KDA_7_20111A - --A spray bottle of Kaboom cleaner was hanging on a cart by open bottles of wine and canned soft drinks in the bar. (COS-Kaboom was moved).	12/29/2015	9	Follow-up	Out
4-302.14 - --There were no chlorine sanitizer test strips available. KDA_2_40111 - --The owner was smoking a cigarette at the grill while food was cooking. "Corrected on site" (COS-owner left the kitchen). KDA_3_30111B - --A cook placed a half of head of lettuce on the grill with his bare hands. The lettuce was used for a salad, as per employee. KDA_3_50115B - --Foil wrapped baked potatoes were cooling in the southeast reach in cooler. (COS-potatoes were removed from the foil). KDA_3_50116A1 - --Setting on top of containers of food on the grill: ready to eat baked potatoes 113 F. The baked potatoes had been on the grill for approximately one hour, as per employee. (COS-employee discarded). KDA_3_50118A2 - --Ready to eat prime rib was held in the northeast True cooler four days with no consume by date label, as per employee. Sliced ready to eat cheese cake was held in the northeast True cooler six or seven days with no consume by date label, as per employee. (COS-dated). KDA_3_60311A - --There was not a consumer advisory posted for undercooked foods (hamburgers). KDA_3_70111D - --A cook handled ready to eat lettuce with his bare hands and did not discard the contaminated lettuce. KDA_4_50111B - --The door seal was loose and falling from the north door on the glass door cooler. KDA_5_20212A - --The maximum water temperature at the kitchen hand washing sink was 50 F. The water was turned off due to a leak, as per employee. (COS-hot water was turned on). KDA_5_20515B - --The hot water was turned off to the 3-vat sink due to a leak, as per employee. There was weak hot water pressure at the north hand washing sink in the men's restroom. KDA_6_50111 - --There was a ceiling tile missing in the middle of the kitchen. KDA_7_10211 - --There was an unlabeled spray bottle of yellow solution on the bottom of a cart by the kitchen hand washing sink. The solution in the bottle was degreaser, as per employee. There were three unlabeled spray bottles of orange solution in a tote under the east waitstation. The solution in the bottle was multi-surface cleaner, as per owner. There was an unlabeled spray bottle of blue solution in a tote under the east waitstation. The solution in the bottle was glass cleaner, as per owner. There was an unlabeled spray bottle of blue solution on a shelf in the mop closet. The solution in the bottle was glass cleaner, as per owner. (COS-employee discarded degreaser and all other bottles were labeled). KDA_Defacto - --Dishmachine: 200 parts per million chlorine --Grill: ground beef 160 F --Southeast True cooler: baked potatoes 93 F. The potatoes were baked one hour prior then placed in the cooler to cool, as per employee. --West True cooler: raw beef 43 F Glass door reach in cooler: raw fish 37 F On ice by the grill: sliced tomatoes 36 F Southeast True cooler: ready to eat prime rib 41 F Northeast True cooler: ambient air temperature of 42 F North make table: shredded chicken 42 F Keg cooler: whipping cream 34 F	12/15/2015	14	Complaint	Out
Details not available.	10/30/2014
Details not available.	10/16/2014
Details not available.	10/28/2013
Details not available.	10/15/2013
Details not available.	07/02/2013
Details not available.	06/27/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
KDA_3_50115B - TCS Cooling (Placement) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: arranged in the EQUIPMENT to provide maximum heat transfer through the container walls- and, loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the FOOD.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) 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 held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
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_3_60311A - CONSUMER Advisory for Raw or Undercooked FOOD (Disclosure and Reminder) - if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold Raw, Undercooked, or without otherwise being processed to eliminate pathogens, either IN READY-to-EAT form or as an ingredient IN another READY-to-EAT FOOD, the LICENSEE shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a Disclosure and Reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
KDA_3_70111D - FOOD that is contaminated by FOOD EMPLOYEES, CONSUMERS, or other persons through Contact with their Hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.
KDA_7_20111A - Chemical Storage (spacing/partitioning) POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning.

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Prime On The Nine, 1800 MATT DOWN LN, DODGE CITY, KS - Restaurant inspection findings and violations

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