HERMANS BEEF & SAUSAGE HOUSE, 823 NW GORDON ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: HERMANS BEEF & SAUSAGE HOUSE
Type: Restaurant
Address: 823 NW GORDON ST, TOPEKA, KS 66608
Phone: 785-233-7328
Total inspections: 4
Last inspection: Aug 31, 2015

Restaurant representatives - add corrected or new information about HERMANS BEEF & SAUSAGE HOUSE, 823 NW GORDON ST, TOPEKA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_30112B - --The three compartment sink is not large enough to accommodate immersion of the large baking sheet pans and large cooking pots. Person in charge replaced the three compartment sink with a larger one. They have also applied for a variance. KDA_Defacto - --All dishes are being washed, rinsed and sanitized in the three compartment sink. --In the deli case, sliced swiss cheese 39.9F. The front open case ambient was 31.3F. --The ambient of the south end of front open case was 31.3F. --The establishment has cleaned the walk in cooler and the walk in freezer. The floor below the oven has been cleaned. The walls in the kitchen area have been wiped down. In the back room, all the peeling paint has been scrapped off the walls. --They have a notebook with all ingredients listed for the packaged on site items.	08/31/2015	2	Follow-up	In
KDA_3_10111 - --In the west deli case, no date marking on opened commercially processed bologna and salami. Employee said he didn't know when they were opened. (cos-deli meats voluntarily discarded) Note: Salami was labeled as "keep refrigerated". In the west deli case, there was made on-site ham salad dated 8/18. Employee said the date was the date they placed the ham salad in the case. He did not know the original opened date of the deli meats used in the ham salad. (cos-ham salad voluntarily discarded) KDA_3_20111C - --Located on the retail shelf, there was no labeling on packaged crackers, pudding, and apple sauce. These items are received from the distributor in a labeled box and the employee is removing the individual packages from the original box and placing them out for retail sale. Some of the packages are labeled "not labeled for individual sale". (cos-food items removed from retail sale) KDA_3_30211A1b - --In the west deli case, packages of raw bacon was stored next to ready to eat beef jerky with no divider or separation. (cos-beef jerky was moved away from raw bacon) KDA_3_30412B - --Located in the kitchen, there was a cup with no handle stored in direct contact with powdered sugar and brown sugar. Also, there was a handle of a cup stored in direct contact with sugar. (cos-cups removed) KDA_3_30511A1 - --In the meat walk in freezer, there are boxes of raw meat stored on the floor. In the non-functioning walk in cooker, there are boxes of spices stored on the floor. KDA_3_50116A2 - --Located on ice, boiled eggs (no shell) holding at 49.7F, cut deli ham/turkey mixture 49.0F, and shredded cheese 48.6F. Employee said the food items had been on ice for about 1/2 hour. (cos-employee moved the items to the walk in cooler) Located on counter, Swiss cheese holding at 49.3F and Colby Jack cheese 53.6F. Employee said the cheese has been out on the counter since 11am. (cos-employee moved the cheese to the reach in cooler) In the front open case, package of cheese curds holding at 47.4F. Employee said the cooler went into defrost 20 minutes ago. Ambient temperature of the cooler was 48.0F .(cos-cheese curds moved to the walk in cooler) KDA_3_50118A1 - --In the west deli case, two packages of opened commercially processed party time ham dated 8/13, roast beef 8/12, bologna 8/13, pickle loaf 8/11, hickory chicken 8/10, and corned beef 8/12. The above opened commercially processed deli meats were held over 7 days. (cos-deli meats voluntarily discarded) In the walk in cooler, cooked on-site brisket dated 8/13 and smoked turkey 8/11 and 8/13. The cooked meats were held over 7 days. (cos-meat voluntarily discarded) KDA_3_60211B2 - --Located in the retail case, there is no ingredients on packaged on-site peach & apple pie. Also, the ham salad, baked beans, macaroni salad, pasta salad, and queso don't have all the ingredients listed out on the label. KDA_3_60211B3 - --Located in the retail case, there is no net contents on packaged on-site peach & apple pie. KDA_3_60211B4 - --Located in the retail case, there is no business information on packaged on-site peach & apple pie. KDA_3_60211B5 - --Located in the retail case, there is no food allergens information on packaged on-site peach & apple pie. KDA_4_20216 - --There were two wooden knife blocks with knives stored in it that was not designed and constructed to allow easy cleaning and to facilitate maintenance. KDA_4_30111 - --The south end of the front open case was not maintaining at 41F and below. Ambient temperature was 48.0F. KDA_4_30112B - --The three compartment sink is not large enough to accommodate immersion of the large baking sheet pans and large cooking pots. KDA_4_60111A - --There was dried food debris on the blade of two knives that were stored as clean in the knife holder located next to the meat cutting table. Located in the kitchen, there was dried food debris on the outside containers of flour and pepper. (cos-moved to the three compartment sink for warewashing) KDA_4_70211 - --The kitchen employee washed and rinsed dishes in the handwashing sink, but did not sanitize the dishes before putting away in storage. (cos-educated employee about washing, rinsing, and sanitizing dishes. The three compartment sink was set up and employee washed dishes in the three compartment sink) KDA_4_90311B - --In the kitchen, there were clean utensils stored with the food contact surfaces facing upward and not inverted. (cos-utensils moved to the three compartment sink for ware washing) KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_5_20511B - --The front handwashing sink was being used to wash dishes by an employee during the inspection. (corrected on site (cos)-educated employee about the use of the handwashing sink and employee started using the handsink for handwashing only) KDA_5_20515B - --There is a leak on the water line next to the back handsink. KDA_6_30112 - --There were no disposable paper towels at the back handwashing sink. (cos-paper towels supplied to the handwashing sink. KDA_6_50111 - --There is paint peeling on the walls in the back room. KDA_6_50112A - --There is food debris on the floor below shelving in the walk in cooler. There is dust on the walls in the walk in cooler. There is grease and food debris on the floor below the cooking equipment. There is an accumulation of dust on the walls in the kitchen area. KDA_Defacto - --Coke reach in cooler/deli ham 41.4F east meat case/chicken 39.8F middle meat case/cubed steak 39.7F west meat case/roast beef 40.3F walk in cooler/baked beans 39.3F front open case/milk 41.3F --cooking/chicken 187.4F and 208.5F --Food in freezers-frozen --There is a vacuum packaging machine stored in the back storage room. The owner said the machine is no longer used. Inspector provided education and requirements about using a vacuum packaging machine. --Three compartment sink with bucket/chlorine 100 parts per million	08/20/2015	24	Complaint	Out
Details not available.	04/24/2014
Details not available.	07/08/2013

KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_20111C - PACKAGED FOOD shall be labeled as specified in LAW.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
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_60211B2 - Label information (packaged in establishment - Ingredients) Label information shall include, if made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the FOOD.
KDA_3_60211B3 - Label information (packaged in establishment - Net Contents) Label information shall include an accurate declaration of the quantity of contents.
KDA_3_60211B4 - Label information (packaged in establishment - Business Information) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
KDA_3_60211B5 - Label information (packaged in establishment - Food Allergens) Label information shall include the name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD unless the FOOD source is already part of the common or usual name of the respective ingredient.
KDA_4_20216 - Nonfood-contact surfaces free of crevices
KDA_4_30111 - Temperature Capacity - EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
KDA_4_30112B - Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in ¶ (C) of this section shall be used.
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_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_4_90311B - Clean EQUIPMENT and UTENSILS shall be stored as specified under ¶ (A) of this section and shall be stored: In a self-draining position that allows air drying- and, Covered or inverted.
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_20511B - A HANDWASHING SINK may not be used for purposes other than handwashing.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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