BRAUM'S ICE CREAM #127, 801 N SUMMIT ST, ARKANSAS CITY, KS - Restaurant inspection findings and violations
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Violation code | Inspection Date | Violations | Type | Compliance |
|---|
- KDA_3_30414B1 - --A wiping cloth is being stored in 0ppm chlorine. COS - the manager remade the sanitizer.
- KDA_3_50116A2 - --There are approximately four pans of sausage patties and twenty pans of sliced bacon sitting out at room temperature on a cart near the grill. These were identified as having been out since 6am when they opened to be used as they are cooked. The sausage patties are measuring 53.8 F and the bacon is measuring 62.0 F. It was approximately 815am when the temperature was taken. COS - these were returned to the walk-in-cooler. Recommended that they bring out less pans and put them under time as a control to have out continuously without temperature control. There are packets of butter sitting out in a tub on ice near the window. The butters have milk and cream as the main ingredients on the ingredient list. The big box of butter packets says "Keep Refrigerated." The butter packets at the top of the container are measuring 71.0 F. The manager said these have been out since they opened at 6am. It was approximately 820am when the temperature was taken. COS - the butter was put into a cooler. Spoke with her about options for the butter to avoid temperature problems with it in the future.
- KDA_3_50119B2 - --There is ham out near the grill that is under time as a control. It does not have a time stamp on the dry erase board with the other items under time as a control. COS - the manager verified with employees that this had been put out at 6am when they opened and added it to the list of time stamps.
- KDA_4_60111A - --There is a sticker on the outside of the cinnamon roll container in the cooking area. This sticker was identified as remaining from the original purchasing of the container. Corrected on Site (COS) - the manager is having this sticker removed. There are two containers on a shelf of clean dishes that have stickers remaining on the outside of the containers that were not removed during the washing process. COS - the manager is having these removed.
- KDA_4_60111C - --There is milk spill build up in the base of the milk dispenser. Note - the manager said they empty this out and clean it weekly.
- KDA_4_90311C - --There is a stack of single-use platters on a shelf and stacks of single-use sides containers near the fryers that are outside of their original protective packaging, neither covered nor inverted.
- KDA_6_20213B1 - --There is an insect control device mounted on the wall directly the produce prep area/table.
- KDA_7_10211 - --There is a spray bottle hanging in the cooking area that has a worn off label that is no longer legible. The manager identified this as degreaser. COS - she labeled the bottle. She noted that the store manager is ordering a new bottle. There are red buckets throughout the kitchen and prep areas that have worn off labels that are no longer legible. The manager verified these are there sanitizer buckets. COS - she has employees labeling these and said they'd probably order in new buckets.
- KDA_7_20111A - --There is a spray bottle of sanitizer sitting directly next to/against a box of gloves in the cooking area. COS - the manager moved the sanitizer.
- KDA_Defacto - --Chlorine test strips were available in the ware washing area. --Cooking Sausage - 174.5 F --Dishes being sanitized in 50ppm chlorine. --Gravy heating for approximately 1 hour to be hot held - 125.7 F --Ice by Steam Table: Butter - 41.9 F Reach in Cooler at Make: Sliced Tomatoes - 38.2 F Ice by Grill: Scrambled Egg Mix - 43.3 F Reach-in-Cooler below Make by Grill: Shredded Lettuce - 39.8 F Drinks Reach-in: Milk - 43.0 F Milk Dispenser - 38.4 F Soft Serve Machine: Chocolate Mix - 39.8 F Walk-in-Cooler: Sliced Tomatoes - 37.2 F Retail Produce Reach-in: Cabbage - 42.5 F Retail Dairy Reach-in: Yogurt - 40.8 F Retail Dairy Reach-in (Windowed): Milk - 38.4 Retail Meat Reach-in: Hamburger - 35.4 F Note: Reach-in-Freezer by Grill: Chicken - 37.3 F. Let the manager know this freezer is not currently frozen. Upon checking into it, it was found that a breaker had flipped and the freezer was not running. The manager had these items moved into the walk-in-freezer while this freezer gets back to temperature after it was turned back on. --Ownership verified. --Steam Table: Gravy - 153.4 F Steam by Grill: Egg - 144.5 F --Thawing as part of the cooking process. --There is ground pork sausage directly above raw pork bacon in the retail meat cooler. Spoke to the manager about the difference in cook temperatures between bacon (145 F) and ground sausage (155 F) and recommended this be rearranged.
|
11/19/2015 | 10 | Regular | In |
| Details not available. | 08/03/2014 | | | |
| Details not available. | 09/04/2013 | | | |
Violation descriptions:
- KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
- 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_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_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
- 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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