LAKE QUIVIRA COUNTRY CLUB, 100 CRESCENT BLVD, LAKE QUIVIRA, KS - Restaurant inspection findings and violations

Business Info

Name: LAKE QUIVIRA COUNTRY CLUB
Type: Restaurant
Address: 100 CRESCENT BLVD, LAKE QUIVIRA, KS 66217
Phone: 913-631-7707
Total inspections: 7
Last inspection: Nov 06, 2015

Restaurant representatives - add corrected or new information about LAKE QUIVIRA COUNTRY CLUB, 100 CRESCENT BLVD, LAKE QUIVIRA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_4_20211A2 - --2 containers stored as clean on shelving in prep area with cracks in surface of container on rims and sides. One lid covering container of bread crumbs in dry storage area with crack in corner of lid. COS discarded	11/06/2015	1	Follow-up	In
2-301.14(E) - --Dishwasher handled dirty dishes with gloved hands and loaded dishes into the machine. She then went to handle clean, sanitized dishes with the same contaminated gloves without a handwash or a glove change. COS handwash KDA_2_30114F - --Employee making sandwiches and salads handled a wet sanitizing rag to wipe down counter. Employee then handled bread to make a sandwich without a glove change or a handwash in between tasks. COS education, handwash KDA_3_10111 - --ROP raw cod in walk in cooler thawing in the packaging without a slit cut to allow air into the package. PIC stated the fish had been thawing for less than 24 hours. COS slit cut In the bar downstairs, one bottle of scotch liquor and one bottle of Kentucky gentleman liquor with dead insects in liquor. COS discarded KDA_3_30111B - --Cookline employee making a sandwich without gloves on hands: first handled the meat and the bread with bare hands to remove the sandwich from the grill, then cut the sandwich, and moved the sandwich to a plate all without gloves on hands. COS discarded sandwich, education KDA_3_50118A2 - --In cookline reach in cooler, cooked angel hair pasta, and cooked penne pasta with no date of prep on container. PIC stated it was made 10/13. COS dated. KDA_4_20211A2 - --One plastic container stored as clean under prep table top by cryovac machine with melted bottom. 2 lids covering containers with cracks all the way through rim of container. COS discarded. KDA_4_50111B - --Seal to reach in freezer on cookline severely melted. KDA_4_60111A - --Stored as clean on shelving for clean equipment by the cryovac area, 2 metal pans with visible food debris on surface and 4 plastic container with visible food debris on surface. COS rewashed. KDA_4_60211E4 - --Interior of ice machine soiled with mold buildup on divider plate. KDA_6_30111 - --No soap at handsink in downstairs bar area. COS supplied. KDA_6_30114 - --No handwashing signage at any of the handsinks in the kitchen or in the bars. COS supplied stickers. KDA_7_20111A - --Box of gloves for use by dishwasher to handle both dirty and clean equipment, on top of dish machine stored next to and touching a bottle of scrub brite cleaner. COS moved. KDA_7_20111B - --Working spray bottle of cleaner in dry storage room stored on to of a mixer and over boxes of potatoes. COS moved. KDA_Defacto - --about 8 food handlers licenses, serve safe certification --Contracted pest control comes every two weeks (for 9 months) and monthly in the winter --HACCP plan currently under review at the Manhattan office for ROP raw proteins. --Handsink at 105F in upstairs bar Handsink in kitchen at 111F --In reach in cooler under make table top at end of cookline, cooked angel hair pasta at 43F, cooked ramen noodles at 40F. Diced tomatoes in make table top at 38F, black bean salsa at 39F, coleslaw in cold drawer at 41F. MOS pico in reach in cooler at 43F, milk in reach in cooler in expo area at 38F walk in cooler: cooked chicken at 41F, raw fish at 36F in make table top, raw beef at 36F, in cold drawer raw fish at 37F milk in server station cooler --Tomato basil soup at 150F in steam table top.	10/15/2015	14	Regular	Out
Details not available.	09/16/2014
Details not available.	07/08/2014
Details not available.	03/25/2014
Details not available.	03/11/2014
Details not available.	03/07/2013

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_30114F - Wash Hands (Prevent Cross Contamination) 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 during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
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_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_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
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_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_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_30114 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
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.
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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LAKE QUIVIRA COUNTRY CLUB, 100 CRESCENT BLVD, LAKE QUIVIRA, KS - Restaurant inspection findings and violations

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