SUPPESVILLE FUEL LLC, 1692 W 140TH N AVE, MILTON, KS - Restaurant inspection findings and violations

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Business Info

Name: SUPPESVILLE FUEL LLC
Type: Restaurant
Address: 1692 W 140TH N AVE, MILTON, KS 67106
Phone: 620-478-2521
Total inspections: 1
Last inspection: Aug 18, 2015
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Violation code

Inspection Date

Violations

Type

Compliance

  • KDA_2_30114G - --The cook put on gloves and handled raw bacon with her gloved hands to put it on the grill, as well as cracking raw shell eggs to put on the grill. She then took off her gloves, put on fresh gloves, and began handling ready-to-eat items (cheese, bread that had been on the grill browning) with her gloved hands. Corrected on Site (COS) - explained the hand washing violation to her. Did not require ready-to-eat items to be discarded. Required hand washing between fresh gloves on future items.
  • KDA_3_50116A2 - --The sliced cheese sitting on ice on the counter is measuring 55.1 F. The hash browns sitting out on the counter, with no temperature control, are measuring 57.0 F. The cook said these items had been out during their rush, which she said started somewhere between 8 and 830am. It was approximately 940am when the temperature was taken. COS - the items were returned to the cooler. Explained that the hash browns (which come in partially cooked in containers, then they brown them on the grill) need to be kept cold, and that their containers on ice are probably not staying cold enough because the containers are sitting on top of the ice water rather than being pushed down into the ice water so that the icy water is up the sides of the container to keep the food cold.
  • KDA_4_60111A - --The cheese is being stored in a plastic food container that has a partially torn off barcode sticker on one end. This was identified as remaining from when the container was originally purchased. Explained to staff that all stickers, from originally purchasing/date marking/etc, need to be removed during the washing process.
  • KDA_6_501111A - --Ten flies were counted flying around in the kitchen. They were seen landing various places that have cause for concern of cross contamination. One landed on parchment paper that is used to wrap up sandwiches, one landed on the edge of a serving plate, one landed on the lid of the pancake pourer (inside the lid while it was sitting out on the counter), and one landed on the inside edge of the bowl the eggs are scrambled in and poured out of onto the grill.
  • KDA_7_20111B - --There is a box with bagged hand sanitizer inside on a shelf near the walk-in-cooler. There is a package of Styrofoam bowls directly below this box on the next shelf down. COS - an employee moved the Styrofoam bowls. There are two spray bottles (Windex, Window Cleaner) sitting on top of a drink cooler on the retail floor. COS - these were moved. There is a spray bottle of bug spray to ward off mosquitos in a cabinet on the wall directly above boxes of bagged soda pop. COS - the bug spray was moved.
  • KDA_7_20811B - --There is a first aid kit sitting inside of a cabinet on the wall, directly above boxes of bagged soda pop below this cabinet. COS - the first aid kit was moved.
  • KDA_7_20911 - --There are 3 bottles of lotion sitting in a cabinet on the wall, directly above boxes of bagged soda pop sitting below this cabinet. COS - the lotion was moved.
  • KDA_Defacto - --If you would like to set up time as a control for your items on the counter, please be aware that you will need to have written procedures on hand that you are able to provide during an inspection, time/temp stamps on all items with time as a control being used, and the employees must be trained in using time as a control. Written Procedures: The written procedures must be guidelines on how the time as a control is handled, and what items it is used on. For example: "We have items that we put out on the counter that we are using time as a control on. We take the temperature when the items are removed from the refrigerator and write down the time and temperature of when they are removed. We then hold the products for a maximum of four hours on the counter. At the end of the four hour time period, they are either all used or discarded if there is any left." Time/Temp Stamps: Please be sure you have a log stating what temperature the items were when they were removed from the cooler, and what time they were removed. Every time fresh items are put out, this log would need to be updated with the new information. You can have a little sticker with it written down on the individual containers, on the pans and plates the items are set into, or on a master sheet near the display case. Employees: Your employees will need to be trained in time as a control in knowledgeable in how it works so that they know how to handle it. They need to know to always temp and time the items and document it so that the information is available as the food code requires. This is also important so that when an inspector comes in, if they take a temperature and ask an employee if it is under time as a control, the employee will have the knowledge to explain your procedures on the items with the time as a control in place. --The raw shelled eggs were measuring 56.1 F externally. When taking an internal temperature, it measured 46.5 F. Let staff know that these were very close to being outside of the allowed temperature for shell eggs. Staff returned these to the coolers.
08/18/20158Follow-up to Administrative OrderIn

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