BRAUM'S ICE CREAM #237, 509 E 9TH ST, WINFIELD, KS - Restaurant inspection findings and violations

Business Info

Name: BRAUM'S ICE CREAM #237
Type: Restaurant
Address: 509 E 9TH ST, WINFIELD, KS 67156
Phone: 620-221-2248
Total inspections: 5
Last inspection: Nov 24, 2015

Restaurant representatives - add corrected or new information about BRAUM'S ICE CREAM #237, 509 E 9TH ST, WINFIELD, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-302.11(A)(2) - --This is not cited as a violation: Raw Pork Sausage was stored above raw Pork Bacon. Please be aware that raw ground pork has a cook temperature of 155 F, and raw pork bacon has a cook temperature of 145 F.	11/24/2015	1	Follow-up	In
KDA_2_30112B1 - --The grill cook went to the hand sink, turned on the cold water only, washed his hands with soap, turned the water off, and dried his hands. He then put on gloves and began making sandwich orders. Corrected on Site (COS) - explained the violation to the general manager who is going over proper hand washing with all employees and requiring hands be washed with hot water. KDA_3_30211A1b - --In the walk-in-cooler there is raw bacon stored in a crate directly above crates holding ready-to-eat packages of chicken salad, potato salad, seafood salad, pulled pork, pulled beef, and beans with beef. COS - The general manager rearranged this. In the walk-in-cooler there is raw ground sausage stored in a crate directly next to/against ready-to-eat packages of pulled beef, pulled pork, and beans with beef packages. COS - The general manager rearranged. KDA_3_50119B2 - --The sliced cheese at the grill is time stamped as being put out at 530 am. The grill cook said this was the second round of cheese and had just been put out approximately 20 minutes previously. COS - the time stamp was updated. KDA_4_60111A - --The shake blender at the end of the counter was identified as not being used yet today and having been cleaned the night before. There is food residue remaining on the blade. The general manager will have this cleaned. KDA_4_60111C - --There is grease accumulation in the vent hood. The shelf below the produce prep area (by the produce prep sink) has fallen food debris and crumbs built up on it. In the ice cream area there is a trashcan in the cabinet that has a lot of food debris/dried spill in the cabinet around it. There is an accumulation of dust on the fan covers in the walk-in-cooler. KDA_4_90311C - --There are non-inverted and uncovered single-use coffee filters and sides to-go containers that are being stored outside of their original protective packaging. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_40211 - --There was an opened bag of braums sauce in a sink that is directly plumbed to the sewage system. Spoke with the general manager about this. He said they normally use this sink to wash their tomatoes and did not know there was an issue with it. KDA_6_30112 - --There were no paper towels at the hand sink by the grill in the kitchen upon beginning inspection. COS - the grill cook supplied this sink with paper towels. KDA_6_30114 - --There are no hand washing signs posted in the restrooms. The general manager said he would have maintenance post signs. KDA_7_10211 - --There are two red buckets on the floor with bleach water inside (per the general manager). The labels on these buckets has worn off and is no longer legible. Let the general manager know these needed to be relabeled. KDA_Defacto - --50ppm chlorine in the sink with dishes being done. --Cold Hold At Counter: Eggs - 47.9 F (Just beaten and scrambled, cooling) Cooler (Coffee): Milk - 40.5 F Bulk Milk Container: Milk - 39.8 F Frozen Yogurt Machine: Chocolate - 38.8 F Walk-in-Cooler: Shredded Lettuce - 37.3 F Retail Produce Cooler: Cole Slaw - 41.6 F Retail Dairy Cooler: Milk - 37.1 F Retail Dairy Cooler: Cheese - 43.7 F --Cooking Sausage Patties - 192.8 F --Thawing is done as part of the cooking process. --The general manager and assistant manager are serv safe certified. --The general manager provided chlorine test strips. --The hot items are all under time as a control. --The sales tax registration is unavailable. The general manager verified there is no change in the ownership listed on the license. --Wiping cloth stored in 50ppm chlorine.	11/13/2015	12	Regular	Out
Details not available.	07/21/2014
Details not available.	07/09/2014
Details not available.	08/20/2013

3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
KDA_2_30112B1 - Handwashing procedure (Step 1) FOOD EMPLOYEES shall rinse under clean, running warm, water.
KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90311C - SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under ¶ 4- 903.11(A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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.

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BRAUM'S ICE CREAM #237, 509 E 9TH ST, WINFIELD, KS - Restaurant inspection findings and violations

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