Name: YATES CENTER SENIOR CENTER/SUNSHINE MEALS
Type: Restaurant
Address: 403 W Rutledge, Yates Center, KS 66783
Total inspections: 2
Last inspection: Nov 23, 2015
4-302.14 - --Senior meal site had quaternary ammonium test strips but are using bleach for manual ware-washing. COS as inspector traded bleach (Chlorox) or chlorine test strips for quaternary ammonium test strips.
3-501.17(A) - --RTE left over sliced roast beef in a container dated 10/15/15 taken out to thaw and used on Friday to be used again on Wednesday was not re-dated for tracking seven days held in cold holding - COS by re-dating container.
KDA_Defacto - --All frozen foods frozen solid. 37 F on left over roast beef in container. --Beans at 198 F in broaster --RTE left over diced ham in beans at 198 F.
11/23/2015
3
First Operational Inspection After Licenstion
In
KDA_3_30211A1b - --Flats of raw shell eggs in the refrigerator were stored over a pan of carrot gelatin salad - COS by moving the raw eggs to the bottom of the refrigerator.
KDA_Defacto - --39 F on the surface of the raw shell eggs in the back refrigerator. 42 F on milk in the front Frigidare refrigerator - COS by turning down thermostat. --Facility has and will continue to use the toilets in the establishment to dispose of mop water. No place to install a mop or service sink in the building. --The Senior meal site had a variance approved for the in counter two vat sink to be used with a sanitizing plastic tube for sanitizing during dish washing. This will be continued.
10/05/2015
2
Licensing
In
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.
3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
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