SYRACUSE JR/SR HIGH SCHOOL, 502 N MAIN, SYRACUSE, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_30112 - --An employee heated a food in the microwave, stirred the food with a single use spoon, tasted the food and stirred the food again with the same single use spoon. The employee handed the dish of food to another employee who placed it on a dining room table. The manager said the food was for the employees grandson. Corrected on site Educated approved tasting method and food was destroyed.
- KDA_7_10211 - --Containers that are marked as soap solution are in use with quaternary sanitizing solution. Corrected on site Educated manager for containers to be marked with correct common name.
- KDA_Defacto - --Commercial mechanical ware wash - assortment of cooking utensils/pans - heat sanitize 170.6 --Hot hold cabinet - prepared on site lasagna 170.2 --Novelty top reach in freezer, walk in freezer - food frozen solid in both. --Salad bar - shredded cheese 41.6 Milk reach in cooler #1 1/2 pint milk 33.1, #2 1/2 milk pint 34.4 Serving line - cut lettuce 40.4 Beverage Aire reach in cooler - prepared on site ham and cheese sandwich 35.4 Traulsen reach in cooler - commercial prepared unbreaded fully cooked chicken breast 43.9 Walk in cooler - opened gallon milk 36.6 --Sanitizing solution - wiping cloth - quaternary 200 ppm
|
01/25/2016 | 3 | Regular | Out |
- KDA_Defacto - --The mechanical ware wash machine rinse temperature was 150.0 when first tested and the machine had been running. The second temperature was 160.0 and the machine had set still for 5 minutes while gauges were being checked. No adjustments was made to the machine. Recommend for a thermometer to be purchased and for plate temperatures to be taken throughout the period that wares are being washed. The maintenance department has ordered new curtains for the outside opening on each side of the ware wash machine.
|
10/06/2015 | 1 | Follow-up | In |
- 4-203.12 - --The ware wash machine has two temperature measuring gauges on the booster heater and neither one is functioning.
- KDA_3_50116A2 - --In the student self serve salad bar cut lettuce 48.3, cooked chicken chunks 45.0, hummus 42.6, ambient temperature unavailable as the electric cold hold unit compartments are not all filled creating open gaps. Manager said the cut lettuce and cooked chicken had been placed in the salad bar at 10 am. Serving time is to begin at 10:40, expired time is 35 minutes. Corrected on site It was determined that the PHF was safe to serve. Reviewed TPHC with manager.
- KDA_4_20311 - --Temperature of reheat commercial meatballs was taken with inspector thermometer 177.6 and facility thermometer 120.0 Employee said the thermometers were calibrated every Friday with a water slurry. Corrected on site Thermometer removed from service until it is calibrated.
- KDA_4_501110A - For a stationary rack, dual temperature machine, 66°C (150°F)
- KDA_4_60111A - --Dinner trays, eating utensils and cooking ware has been ran through a ware wash machine and the plate temperature after 45 minutes of use is 154.9. Wares are not heat sanitized. Corrected on site The manager removed the items from service and will use disposables for mealtime. The 3 compartment sink method will be used on large wares.
- KDA_6_30112 - --The employee restroom had no hand drying provision, the towel dispenser is empty. Corrected on site Manager provided disposable hand towels.
- KDA_Defacto - --Hot hold cabinet - commercial prepared meatballs in marinara 152.6 --Range top -Hot dog 177.6 --Sanitizing container with wiping cloth for food prep counter top - quat 300 ppm --ServSafe certified --Walk in cooler gallon milk 41.6 Reach in milk cooler 1/2 pint milk 36.1 Student self serve salad bar commercial prepared hummus 42.6 --Walk in freezer OK
|
09/17/2015 | 7 | Regular | Out |
| Details not available. | 04/13/2015 | | | |
| Details not available. | 03/25/2015 | | | |
| Details not available. | 01/28/2015 | | | |
Violation descriptions:
- 4-203.12 - Ambient air and WATER temperature MEASURING devices that are scaled IN Celsius or dually scaled IN Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5°C IN the intended range of use. ambient air and WATER temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±3°F IN the intended range of use.
- KDA_3_30112 - A FOOD EMPLOYEE may not use a UTENSIL more than once to taste FOOD that is to be sold or served unless such utensil is properly cleaned and sanitized between tastings.
- KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5°C (41°F) or less.
- KDA_4_20311 - FOOD thermometers (Accuracy) FOOD temperature MEASURING devices that are scaled only IN Celsius or dually scaled IN Celsius and Fahrenheit shall be accurate to ±1°C IN the intended range of use. FOOD temperature MEASURING devices that are scaled only IN Fahrenheit shall be accurate to ±2°F IN the intended range of use.
- KDA_4_501110A - The temperature of the wash solution in spray type WAREWASHERS that use hot water to SANITIZE may not be less than: For a stationary rack, single temperature machine, 74°C (165°F)
- KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
- 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_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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