CACTUS CLUB II LLC, 124 S PENNSYLVANIA, NESS CITY, KS - Restaurant inspection findings and violations

Business Info

Name: CACTUS CLUB II LLC
Type: Restaurant
Address: 124 S PENNSYLVANIA, NESS CITY, KS 67560
Phone: 785-798-3639
Total inspections: 5
Last inspection: Jan 22, 2016

Restaurant representatives - add corrected or new information about CACTUS CLUB II LLC, 124 S PENNSYLVANIA, NESS CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50113B - --A package of partially thawed ground beef is thawing on the counter top. KDA_4_60111C - --The light fixtures of the range hood has a build up of oil and lint. KDA_6_10111A - --The tile is worn off the kitchen floor and the porous wooden floor is exposed. The waitstaff area has missing tiles. KDA_6_50112A - --The ceiling tile on the north side of the range hood has an accumulation of greasy lint hanging down. KDA_Defacto - --Cold prep table - sliced, fresh tomatoes 40.5 Approved method is being followed for storing foods in cold prep table.	01/22/2016	5	Follow-up	In
4-101.11 - --Unapproved storage containers (manufacturer label shows to store fold items) are in use storing cooked sausage, fresh sliced tomatoes, raw chicken and commercial salad dressing. KDA_2_30114I - --The cook removed his gloves and donned clean gloves without washing his hands. KDA_3_30212 - --An in use squeeze bottle of water and butter, as identified by the owner, have no identifying label. KDA_3_30412C - --An in use wire mesh sifter is stored with the handle wedged between a back of the work table and wall. The rim of the sifter is touching the wall. KDA_3_50113B - --Partial frozen/thawed hamburger (39.8 and 53.4 respectively) is sitting out in a box on the floor in dry storage. KDA_3_50116A2 - --Cold prep table - chopped fresh tomatoes 46.5, sliced, fresh tomatoes 38.9 The container of chopped, fresh tomatoes is in a container sitting on top of the cold table inserts. The cook said they had been placed in the cold prep table last night. Corrected on site Educated approved cold holding method and non potentially hazardous foods that may be held above the rim. The chopped, fresh tomatoes were disposed of in the trash. KDA_3_50118A1 - --In the waitstaff reach in cooler a container of prepared on site pasta salad with cheese is date marked 12/19/15 Corrected on site Pasta salad was disposed of in trash. KDA_3_50118A2 - --In the waitstaff reach in cooler a container of prepared on site pea salad with cheese and bacon had no date. The owner called an employee and the pea salad was made yesterday. Corrected on site Owner chose to date mark the container with correct date. KDA_3_60311C - --The menu has a consumer advisory but the for made to order menu items do not have an asterisk. KDA_4_60111A - --Cutting knives are stored in a stainless steel steam table pan. The inside of the container has dried debris in the base. There is dried debris as you sort through the knife handles and 3 out of 3 dozen knife blades have dried debris. Measuring spoons are stored as clean on a peg/peg board and the food contact surface has food splatters. KDA_4_60111C - --The filters and light fixtures of the range hood has an accumulation of grease. The south reach in cooler has mold on the grates covering the condenser fans, on the back of the inside cavity and in the base. The kitchen reach in freezer has an accumulation of food debris on the inside cavity base. KDA_4_90111A - --Drinking glasses have been stacked together when wet and stored as clean on a shelf in the waitstaff area. KDA_6_10111A - --The tile is worn off the kitchen floor and the porous wooden floor is exposed. The waitstaff area has missing tiles. KDA_6_50112A - --The floor in the ware wash area has a build up of grime underneath the machine and around the base board. The ceiling tile, on the north side of the range hood, has an accumulation of greasy lint hanging down. KDA_7_10211 - --A container with a wiping cloth test chlorine 50 ppm. The container has no identifying label. KDA_Defacto - --Container with wiping cloth - chlorine 50 ppm --Coronado chest freezer and 2 Whirlpool chest freezers - food frozen solid. --Customer buffet Steam table - prepared on site hamburger patties with onions/green peppers 138.8 Kitchen steam table - reconstituted white gravy 156.2 --Educated approved thawing methods and public health reason. Education handout for thawing provided. --Educated business owner of approved method for storing food in an unapproved food storage container or what to llok for when purchasing approved food storage containers. --Educated when to wash hands and provided a hand wash handout. --Education for air drying dishes before stacking. --Grill to serving - ground beef pattie 175.5 --Mechanical ware wash machine - no wares cleaned during inspection but machine has been prepared - chlorine 50 ppm --Under the counter reach in cooler - opened gallon milk 43.3 Estate reach in cooler - whole ham 39.1 Reach in cooler - commercial salsa 39.6 Pepsi reach in cooler - prepared on site pasta salad 38.0 Customer buffet salad bar - prepared on site pea salad with cheese and bacon 36.0 Soft serve - 38.1	01/06/2016	16	Regular	Out
Details not available.	01/21/2015
Details not available.	12/02/2013
Details not available.	02/27/2013

4-101.11 - P - MATERIALS that are used IN the construction of UTENSILS and FOOD-Contact SURFACES of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD.
KDA_2_30114I - Wash Hands (As needed) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and after engaging in other activities that contaminate the hands
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412C - In-use utensil storage (Cleaned/sanitized surface) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored on a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at the required frequency.
KDA_3_50113B - TCS Thawing (Cold Water) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed completely submerged under running water at a water temperature of 21�°C (70�°F) or below, with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5�°C (41�°F). Alternatively, for a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5�°C (41�°F), for more than 4 hours including: the time the FOOD is exposed to the running water and the time needed for preparation for cooking- or, the time it takes under refrigeration to lower the FOOD temperature to 5�°C (41�°F).
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_50118A1 - P - RTE PHF/TCS, Disposition (discard if held more than 7 days) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is held at a temperature of 5�°C (41�°F) or less for more than 7 days, with the day of preparation counted as Day 1.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not 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 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_3_60311C - CONSUMER Advisory for Raw or Undercooked FOOD (Reminder requirements) - Reminder shall include asterisking the animal-derived FOODS requiring Disclosure to a footnote that states: Regarding the SAFETY of these items, written information is available upon request- consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness- or, consuming Raw or Undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
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_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
KDA_6_10111A - Except as specified in ¶6-101.11(B), materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted- Closely woven and EASILY CLEANABLE carpet for carpeted areas and, Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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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CACTUS CLUB II LLC, 124 S PENNSYLVANIA, NESS CITY, KS - Restaurant inspection findings and violations

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