INDEPENDENCE COUNTRY CLUB, 2824 COUNTRY CLUB CIRCLE, INDEPENDENCE, KS - Restaurant inspection findings and violations

Business Info

Name: INDEPENDENCE COUNTRY CLUB
Type: Restaurant
Address: 2824 COUNTRY CLUB CIRCLE, INDEPENDENCE, KS 67301
Phone: 620-331-1270
Total inspections: 7
Last inspection: Dec 29, 2015

Restaurant representatives - add corrected or new information about INDEPENDENCE COUNTRY CLUB, 2824 COUNTRY CLUB CIRCLE, INDEPENDENCE, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --34 F tenderloin in walk in cooler 33 F buttermilk 36 F cooked rice in reach in cooler	12/29/2015	1	Follow-up	In
2-301.14(E) - --Employee handled soiled utensils at the prewash station, then proceeded to unload clean utensils from the dish machine without first washing his hands. COS=educated KDA_2_30114H - --Employee breaded raw chicken with gloved hands, then removed the gloves, donned a clean pair without washing his hands, and handled bread for a sandwich. COS=educated KDA_3_10111 - --Winged insects were present in bottles of Sour Apple Pucker, vermouth, and rosso. COS=employee discarded KDA_3_30211A1a - --Raw shell eggs were stored above lettuce in the walk in cooler. Raw fish fillets were stored above Romaine lettuce in the walk in cooler. COS=employee rearranged items KDA_3_30211A1b - --Raw shell eggs were stored above cottage cheese and buttermilk in the reach in cooler. Raw bacon was stored above fully cooked sausage topping in the make table. COS=employee rearranged items KDA_3_30412E - --Ice scoops were stored on the dusty top of the kitchen and bar ice machines. COS=employee placed scoops on clean trays KDA_3_30511A1 - --Cases of potatoes were stored on the floor of the stock room. KDA_3_50116A2 - --Tenderloin was being held at 46 F in the walk in cooler, cream at 48 F, raw chicken at 48 F, raw fish at 49 F, and shredded lettuce at 48 F. The ambient air temperature of the unit was 51 F. COS=employee discarded foods KDA_3_50118A1 - --Cooked meat balls were date marked 12/9-12/15 in the True reach in cooler. COS=employee discarded KDA_4_30111 - --The walk in cooler is not maintaining potentially hazardous foods at 41 F or below. The ambient air temperature of the unit was 51 F. COS=employees discontinued use of the unit until repairs can be made KDA_4_60111C - --There was mold growth in the soda gun holsters at the bar. KDA_4_90411B - --Tea spoons were stored with the food contact surfaces up in cups at the bar. COS=employee inverted spoons KDA_5_20411A - --A hand washing sink is not provided in the warewash room. The nearest hand sink is fifty feet away and around a corner by the ice machine. KDA_5_20515B - --The protective cap is missing from the atmospheric vacuum breaker on the dish machine. A gasket is leaking on the garbage disposal in the dish room. A pan has been placed under the disposal to catch the leaking water. KDA_6_20211A - --Protective shielding is absent from the fluorescent lamps in the kitchen. KDA_6_30112 - --Disposable towels were not available at the kitchen hand sink. COS=employee stocked towels KDA_6_50112A - --An accumulation of food debris was present on the floor under equipment in the kitchen and dish room. There was food debris and mold growth on the wall behind the dish machine. KDA_7_10211 - --A clear bucket containing a blue liquid was without labeling by the grill. COS=employee identified contents as sanitizer and labeled appropriately A chemical spray bottle containing a brown liquid was without labeling by the prep sink. COS=employee identified contents as degreaser and labeled appropriately KDA_Defacto - --156 F chili --168.2 F maximum dish machine temperature recorded --179 F hamburger from grill --38 F meat ball in True reach in cooler 41 F ground beef 38 F steak 34 F potato salad in make table 43 F boiled eggs 35 F ground beef 33 F sliced tomatoes freezers ok	12/18/2015	19	Regular	Out
Details not available.	12/31/2014
Details not available.	12/19/2014
Details not available.	03/04/2014
Details not available.	03/06/2013
Details not available.	02/06/2013

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
KDA_2_30114H - Wash Hands (Gloves) 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 before donning gloves for working with FOOD.
KDA_3_10111 - FOOD shall be safe, UNADULTERATED, and honestly presented.
KDA_3_30412E - In-use utensil storage (non-PHF/TCS-clean, protected location) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be stored in a clean, protected location.
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_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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90411B - Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.
KDA_5_20411A - A Handwashing SINK shall be located to allow convenient use by EMPLOYEES IN FOOD preparation, FOOD dispensing, and WAREWASHING areas
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
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_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_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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INDEPENDENCE COUNTRY CLUB, 2824 COUNTRY CLUB CIRCLE, INDEPENDENCE, KS - Restaurant inspection findings and violations

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