Henry, 1521 SW 21ST ST, TOPEKA, KS - Restaurant inspection findings and violations

Business Info

Name: Henry
Type: Restaurant
Address: 1521 SW 21ST ST, TOPEKA, KS 66604
Phone: 785-233-9333
Total inspections: 5
Last inspection: Jan 27, 2016

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_10111 - --In the bar area, there was one small winged fly in a bottle of Jack Daniel Honey. COS-bottle was discarded. KDA_3_30414B1 - --In the server area, the wiping cloth bucket had 0PPm Quaternary sanitizer. The automatic sanitizer dispenser, was dispensing 0PPM quaternary. COS-person in charge said they will use chlorine sanitizer until they can get it repaired. KDA_3_50116A2 - --In the cooking area, make table to the east, cooked sliced steak 45.8F, cooked sliced turkey 45.7F, 44.4F, 44.9F and lettuce leaves 45.5. Make table on the other side of the door, cooked sliced steak 44.5F. These items were on the very top of the containers. COS-items were discarded. KDA_3_50118A2 - --In the server station make table, an opened package of mixed lettuce was with out a date. Person in charge said, it was opened on Monday 1/25/16. COS-lettuce was dated. KDA_4_20211A2 - --Stored on green shelf in ware washing area, four plastic containers were pitted. Person in charge said they are used in bar to store cut fruit in. COS-they will line the containers with food safe material. KDA_4_204112B - --There were no thermometers in the three door make table and the one to the east of it, in the cooking area. Person in charge said they put them in there, he doesn't know where they went. KDA_4_60111A - --Stored as clean on the green shelf in the ware washing area, two lids and eight containers with sticker residue on them. COS(corrected on site)-items were removed to mechanical ware washing machine. KDA_4_60211E4 - --The ice machine deflector has red and brown mold. KDA_6_20215A3 - --The back door on the east side, has about 1/4" gap along the bottom. Person in charge said they had put rubber stripping along the edge, but didn't realize there was still a gap. KDA_6_501111A - --In the bar area, there was one live small winged fly. In the storage room, there were six new rodent droppings in the SE corner. They have to licensed pest control companies working on the problem. KDA_6_50112A - --In the storage room, along the west wall there were about 50 old rodent droppings. KDA_Defacto - --In the cooking area: three door make table, cooked on site chicken wings 40.6F, sliced cheese 40.1F. Make table to the east, sliced tomatoes 42.6F. Make table on the other side of the door in cooking area, commercially prepared black beans 39.6F.	01/27/2016	12	Follow-up	In
2-301.14(E) - --Dishwasher handled dirty dishes while prerinsing, then handled clean dishes out of the mechanical dish machine with no hand wash between tasks. COS, educated and had employee wash hands and rewash contaminated items 3-302.11(A)(2) - --WIC: raw chicken and raw pork stored on the same tray. COS, moved to separate trays 3-501.17(A) - --MT 2: Cooked roast beef dated 1/2. Cook stated it was cooked & portioned on 1/2 then placed in the freezer. Cook stated it was pulled from the freezer 1/11 without updating date. COS, date was changed to 1/11 with expiration date of 1/16 to reflect the additional day it was cooked, portioned & frozen. MT 2: Cooked pork for tacos dated 1/6. Cook stated it was cooked & portioned on 1/6 then placed in the freezer. Cook stated it was pulled from the freezer 1/11 without updating date. COS, date was changed to 1/11 with expiration date of 1/16 to reflect the additional day it was cooked, portioned & frozen. KDA_2_30114I - --Cook retrieved marker from floor then handled food containers with no hand wash between tasks. Another cook retrieved cheese slice from floor then handled clean utensils resuming food prep with no hand wash between tasks. COS, educated and had both cooks wash hands KDA_2_40111 - --Cook chewing gum while preparing food in grill area. COS, instructed KDA_3_10111 - --Small winged dead insects found in bottle of E & J Brandy, Meyer's Rum, Wild Turkey, Bacardi Rum, Jim Bean, Crown Royal Reserve in bar. COS, VD KDA_3_30111B - --Employee handled ready to eat lemon slice with bare hands in wait station area. COS, educated and voluntary destruction (VD) on lemon slice KDA_3_30211A1b - --Make table #1: cooked placed container of raw chicken on top of container of cooked chicken wings. COS, moved raw to bottom Walk in cooler (WIC): Raw eggs stored on shelf above keg of beer. COS, moved eggs to bottom shelf KDA_3_30412B - --Bowl without handle used as scoop found inside container of seasoning and containers of wing sauce. COS, removed KDA_3_30414B1 - --Wiping cloths stored in sanitizer at a concentration of 100ppm quat. Quat label states 150ppm to 400ppm for food contact sanitization. COS, service tech arrived during inspection and adjusted level of quat dispenser KDA_3_50118A1 - --MT 3: cooked pork for tacos dated 1/5. COS, VD KDA_3_50118A3 - --MT #3: No date on container of cooked chorizo & potatoes and container of cooked mushrooms & onions. Cook stated items were cooked on 1/11. COS, dated 1/11 KDA_4_10211A1 - --Ready to eat chips stored in black non food grade trash bags in kitchen and wait station. KDA_4_20211A2 - --Cracked surfaces on 8 food containers and 2 lids in use and on clean utensil storage shelf. Cracked surface on food contact portion of slicer food pusher. Manager stated a new one is already on order. KDA_4_204112B - --No thermometers in all three make tables in kitchen and in wait station make table. KDA_4_50111B - --Torn door seal on make table #1 in grill area. Manager stated it is already on order. KDA_4_60111A - --Dried food debris on rubber spatula, 10 food containers, vegetable dicer & slicer stored as clean on the clean equipment storage shelf. Sticker residue on 10 food containers stored as clean on the clean equipment storage shelf. Coffee cups stored lip contact down in direct contact with aged mouse droppings on warmer in wait station. Dried food debris on food holder and pusher on slicer. Employee stated it was not used today. COS, items returned to dish machine KDA_4_60111C - --Food build up on shelf with microwave in grill area above chicken breading prep table. KDA_4_60211E4 - --Visible black residue on inside surfaces of ice machine. KDA_5_20515B - --Leak at base of dish washing area hand sink. Drain at this sink does not reach the floor drain when draining, running onto floor next to floor drain. Employee restroom hand washing sink draining slow. Men's restroom is leaking at base. Water pooled on floor. KDA_5_40211 - --Food prep sink in kitchen is directly plumbed with no air gap or back flow prevention at drain to prevent back up in sink basin. Meat observed thawing in this sink during inspection. KDA_5_50117 - --No covered trash receptacle in employee restroom. KDA_6_20211A - --End caps missing on light shields in walk in cooler and walk in freezer. Unshielded lights bulbs above bar. KDA_6_20215A3 - --1/4 inch gap at back exterior door on east side on building. KDA_6_501111A - --15 to 20 fresh mouse droppings on floor in wait station area under hand washing sink. Manager stated they have contracted pest control along with critter control company trying to resolved the issue. KDA_6_501112 - --1 dead mouse on floor in wait station under hand washing sink. 20 to 30 dead flying insects in bottom of reach in freezer in bar area. KDA_6_50112A - --Food build on floor under equipment in kitchen, under ice machine, under dish machine. 10 aged mouse droppings on floor under bar hand washing sink. 30 to 40 aged mouse droppings on floor in dry food storage room. 20 to 30 aged mouse droppings on floor in storage area near employee restroom. 30 to 40 aged mouse droppings in cabinets and on warmer in wait station area. 30 to 40 aged mouse droppings on floor in hot water heater room. KDA_7_20111B - --Bottle of coil cleaner and carpet cleaner stored on shelf above boxes of wine in office. COS, moved wine KDA_Defacto - --Cold holding Bar cooler: milk 42F On ice in wait station: made on site (MOS) ranch dressing 36F Wait station make table (MT): cut lettuce 43F, diced tomatoes 42F, cottage cheese 39F Walk in cooler (WIC): queso 41F, pork taco meat 40F, cooked chicken wings 38F, blue cheese dressing 39F Tall reach in cooler (RIC): salsa 39F MT #1: diced tomatoes 33F, cut lettuce 35F, baked potatoes 33F, cooked chicken wings 43F Out on shelf under prep table in grill area: garlic wing sauce ( garlic in oil & sing sauce) 40F, habenero wing sauce (cooked habenero peppers & wing sauce) 43F. Both were determined to be potentially hazardous foods. Manager stated these items were out all day yesterday with no temperature control, so items VD. Instructed manager to keep these 2 wings sauces on ice or under refrigeration. MT #2: cut lettuce 42F, chicken salad 35F, cooked onion 40F MT #3: cooked chorizo & potato 40F, cooked mushrooms & onions 39F --Dishmachine sanitizer at 25ppm chlorine while doing dishes. Service tech showed up during inspection to adjust concentration. --Hot holding Wait station steam table: mac n cheese 134F, vegetable soup 194F, auj jus 204F, cheese dip 171F --Mop sink faucet has shut off valves downstream from AVB (atmospheric vacuum breaker) with hose attached with spray nozzle. Water was turned off and sprayer hose end was not lying in basin of sink.	01/14/2016	29	Standardization	Out
Details not available.	10/20/2014
Details not available.	10/08/2014
Details not available.	06/25/2013

2-301.14(E) - Wash Hands (After handling soiled equip and utensils) 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 handling soiled EQUIPMENT or UTENSILS
3-302.11(A)(2) - Cross contamination by Raw Animal FOOD type - FOOD shall be protected from cross contamination by separating types of Raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: using separate equipment for each type- arranging each type of FOOD in equipment so that cross contamination of one type with another is prevented- or, preparing each type of FOOD at different times or in separate areas
3-501.17(A) - Pf - Date Marking (Prepared on-site, removed from freezer and not updated) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be 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 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1.
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_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30111B - FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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_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_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_50118A3 - P - RTE PHF/TCS, Disposition (discard if dated for 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 marked to indicate a 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 that is more than 7 days from the date of preparation or opening, with the day of preparation counted as Day 1.
KDA_4_10211A1 - MATERIALS that are used to make single-service and single-use ARTICLES may not allow the migration of deleterious substances.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_204112B - Temperature Measuring Devices (Integrated or Affixed) Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_5_40211 - Except for floor drains that originate IN refrigerated spaces that are constructed as an integral part of the building, a direct connection may not exist between the SEWAGE system and a drain originating from equipment IN which FOOD is placed.
KDA_5_50117 - A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_501111A - Pests (Prohibited) the PREMISES shall be maintained free of insects, rodents, and other pests.
KDA_6_501112 - Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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